by James Taylor September 14, 2023
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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Comments will be approved before showing up.
by Lucy Williamson February 14, 2025
Soda bread is a great option for anyone new to making bread at home - there's no yeast, no need for kneading and no rising time.
by Vicky Jones February 12, 2025
A substantial soup, almost a main course, combining meaty black beans and sweet red peppers with the heat of red chilli in the accompanying salsa.
by Vicky Jones February 12, 2025
This comforting aromatic stew from Vicky Jones' excellent Beans, Peas & Everything In Between, is a perfect vegetarian dish, evocative of the wild fennel much used in Sicilian cooking.
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James Taylor
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