Supper

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.

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.

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.

Finished in the oven, rich and sweet Boston baked beans are an American classic perfect for cold winter nights.

The Tex-Mex answer to stuffed crêpes, quesadillas are wheat-flour tortillas stuffed with cheese and whatever else comes to hand. American recipes call for Monterey Jack cheese, or sometimes Cheddar, but Wensleydale works wonderfully. Meaty black beans make these quesadillas more substantial, great for a brunch with guacamole, salsa and sour cream trimmings.

Look no further than this umami-rich, plant-packed vegetable ragu full of diverse fibre and other nutrients to nourish you and your gut. Inspired by Yotam Ottolenghi's ultimate tray-bake ragu, this recipe contains even more plants. Hodmedod’s Broth Mix is the perfect base, containing no fewer than 7 different pulses and grains, and adding beautiful texture. The recipe packs in 12 different plants, not counting the herbs or spices, which add another half dozen. Serve with a side salad and you'll be well over 20 plants in a single meal.