This irresistible recipe comes from Romy Gill's new book Romy Gill's India: Recipes from Home. In this beautiful cookbook, Romy shares over 70 of her beloved family recipes, each a testament to the flavours that define her childhood.
This tofu, based on the Burmese variety typically made from chickpea flour, is very quick and easy to make from store cupboard ingredients. It can be adapted to use other pulse flours as Victoria has done here with green pea flour.
These gluten-free potato gnocchi use our British-grown chickpea flour, but any pulse flour would work well. We've paired the gnocchi with pesto and spring veg in a rich stock and topped them with colourful chive flowers and blistered radishes.
This delicious recipe is from Salma Hage's superb new book The Levantine Vegetarian. We love to take inspiration from the big flavours of Middle-Eastern pulse and wholegrain dishes.
Tereze Pospíšilová uses a blend of pulse and seed flours to make these gluten-free waffles, sweetened with banana rather than refined sugar and with a colourful seasonal rhubarb topping. The fava bean, chickpea and hemp flours contribute complex flavours, with the added benefit of high protein and fibre to keep you fuller for longer.
Breadmaking doesn't get easier or more nutritious than this loaf from Tereza Pospíšilová. This loaf is packed with grains, seeds and nuts. It can be easily adapted to what you have to hand, is delicious toasted and freezes well.
Savoury pancakes like these make a decadent dinner though the pancakes are incredibly simple to make with just three ingredients - chickpea flour, water and salt. Any pulse flour would work well in this recipe.
Farinata is a simple but delicious street food from north-western Italy. Made by soaking chickpea flour and then baking or frying on high heat to make a unleavened savoury 'pancake'. The charming (but presumably apocryphal) story of its origin was that a group of Roman soldiers cooked farinata a shield.
