Type: Pulses
Socca
On a visit to southern France my partner, Karl, and I were taken to Grain de Sel, a minute restaurant in the…
Castelluccio lentils with tomatoes and gorgonzola
Castelluccio lentils from Umbria are tiny brownish jewels with a delicate flavour and a wonderfully tender texture. Like Puy lentils, they don’t…
Spiced red lentils with cucumber yoghurt
My friend and colleague, Helen Goh, is a bit of food encyclopaedia. I am always astounded by how much she knows and…
Green lentils, asparagus and watercress
When this recipe was first published I used young pecorino cheese in it so as not to outdo the asparagus. I have…
Chickpea, tomato and bread soup
Here’s a take on the Tuscan ribollita. Somewhere between a soup and a vegetable stew, it is a warming and filling meal…
Celeriac and lentils with hazelnut and mint
Celeriac is probably my favourite root. It is delicate, yet very nutty, and has an elegant oily smoothness. Like all good vegetables,…
Fried butterbeans with feta, sorrel and sumac
I knew something was achieved when I recently spotted sumac in the spice section of my local Waitrose. I know Waitrose is…
Chickpea sauté with greek yoghurt
This is a quick and simple dish that is nice both warm and at room temperature. When chard isn’t in season try…
Hummus with ful
When I am in Israel I often go to Abu Hassan in Jaffa, a tiny eatery where there is an endless queue…