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| Chef James Taylor is on a mission to get pulses into school meals, using Hodmedod's beans, peas, lentils and chickpeas all this term as part of special Pulses Days in primary schools. Here's his recipe for baked "beans" made with pink and yellow peas from British farms instead of the usual navy beans (mostly from the US and Canada). |
Pulses are unfamiliar to many children so James recommends introducing new ingredients in otherwise familiar and popular dishes. Baked beans are a great example of this and by making them from scratch James makes this British favourite healthier and tastier.
In schools where budgets are tight and nutrition is of the utmost importance, pulses are a logical option. We'll share more of James' school dinner recipes over the coming weeks.
Serves around 150 children and 20 adults (fills 2 Gastronorm trays, 530 x 325 X 100mm)
IngredientsFor the Pulses
For the Sauce
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MethodFor the Pulses
For the Sauce
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A bright, creamy, and comforting breakfast bowl that pairs wholesome British oats with the zesty kick of lemon and the nutty crunch of poppy and hemp seeds.
These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.
