Pulses

This vibrant take on the classic South Asian kitchari brings together split peas and pearled spelt for a protein and fibre-rich base, paired with seasonal vegetables and deeply aromatic spices.

This fragrant, comforting dish created by Hema Mavers pairs creamy flageolet beans with finely chopped seasonal vegetables in a warming tomato and spice sauce. A blend of cumin, cardamom, ginger, and other aromatic spices brings depth and complexity, balanced with a touch of citrus for brightness. Served with soft, griddle-baked wholemeal wheat and millet chapatis, it’s a nourishing meal perfect for any day of the week.

These marrowfat pea croquettes make a perfect starter or canapé, a nod to classic British fish and chip shops - especially when served with tartare sauce and pickles!

This dish combines subtly fruity, savoury, sweet and acidic flavours, all in one. Inspired by the classic Syrian red pepper dip muhammara, it's best paired with crunchy fresh veg and flatbreads.

This simple vegan dish pairs our creamy white coco beans with a punchy wild garlic pesto. If you haven’t tried brothy beans, you’re missing out on one of the simplest, most comforting and nutritious dishes out there: creamy beans served in their own rich, delicious stock, usually with fresh herbs to add brightness.

This quick and easy dish of creamy flageolet beans from Isabella Palmer is perfect for a light dinner.

The firm yet giving nature of roasted squash means it’s able to absorb any flavour you throw at it, in this case a curry paste featuring pineapple and turmeric sauerkraut and coconut chips, resulting in a sweet, spicy dry curry. Nick matches that with a braise of carlin peas.

A simple salad for hungry spring days, combining our superb British-grown whole lentils with Kayapó-harvested Brazil nuts and spicy horseradish sauce.

This fresh, aromatic dish is perfect for late spring evenings. The well-rounded combination of creamy white beans, sweet fennel, zingy lemon and bitter greens is best enjoyed with some crusty bread and a glass of white wine.

Eden's latest recipe is inspired by the Catalan method of adding dry or fried bread to dishes to thicken sauces and make them more luxurious. Paired with the briny and acid dressing, this is a great way to eat beans, not at all heavy but both savoury and bright. Best served with salad and bread – double bread! – why not?

This easy and quick dinner from Claire Thomson's brilliant new book One Pan Beans makes the most of whatever veg you have to hand, combined with fragrant fennel yoghurt and hearty borlotti beans.

Infused with warming garam masala, a hint of pepper and cayenne, and vibrant vegetables, these fritters make a satisfying meal at any time of day. They're packed with fibre and plant-based protein - thanks to the fava bean flour, which delivers an impressive 26g of protein per 100g.