Supper

Isabella Palmer's take on Iranian ash reshteh made with English marrowfat and split or naked yellow peas is a comforting noodle soup that makes the most of the creamy sweetness of British-grown marrowfat peas. Serve topped with tangy dairy, fresh herbs and crispy onions (the ready-made kind are very convenient). Classically ash reshteh has sour yoghurt stirred through before serving, but Isabella prefers just using sour cream or crème fraîche as a topping. 

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.

This sweet, smoky chilli is simple to make with a Wonderbag and packed with fibre.

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.

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.

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.