Pulses

Heartier than gnocchi, and a great use for stale bread, these dumplings are inspired by Italian pisarei but are shaped more like a Polish pierogi leniwe (lazy dumplings!). The pea flour adds fibre and protein as well as a complex nuttiness and pleasingly chewy texture.

This simple sweet, sour and herby bean dish uses white coco beans to make the most of abundant seasonal courgettes in a perfect dish for summer. It's delicious served hot or cold.

Isabella Palmer's salad of beetroot, barley and peas is a real show-stopper: textured, zippy and vibrant. The beetroot and the black barley are both full of antioxidant anthocyanins, giving them such rich colour. This salad keeps well in the fridge for batch lunches (but if you’re making ahead, add the crispy topping just before serving).

This simple salad combines creamy flageolet beans - slow cooked in a Wonderbag - with the best of summer’s tomatoes to create the perfect, hearty side dish for a barbecue or dinner party. Alternatively, add some feta or fried halloumi and a slice of crusty bread for a delicious main.

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!