We're constantly being urged to eat more chickpeas, cannellini beans, lentils and other pulses, as they're extremely nutritious as well as being cheap and easy to cook. Delia has masses of recipes that bring out their flavour and add texture to other foods.
A hearty soup drawn from the rustic traditions of French cooking: vary the vegetables according to season and whatever you have to hand. All you need to serve it is plenty of crusty bread.
This Mexican recipe is rather like hummus, but with added zing from limes and chillies. Serve it with flatbreads or salad as a dip, starter or light lunch.
Dhal is simply the Indian word for lentils. The best kind to use for this are the red split lentils which most supermarkets stock.
Black-eyed beans are the lovely nutty beans that are popular in recipes from the deep south of America and, with the addition of other vegetables, they make very good beancakes.
As it uses mainly storecupboard ingredients this nutritious salad is a good recipe to have up your sleeve for busy days.
Black beans don't have a strong flavour of their own but they do carry other flavours superbly, while at the same time yielding a unique velvety texture.
The fresh broad bean season seems to be so short, I always feel the need to feast as much as possible when I can, hence this salad. It's good as a first course or to serve alongside other salads in a cold buffet.
In Thailand, they use pomelo in salads, which is very similar to grapefruit. I have used pink grapefruit here, but when they're not available, you could ring the changes and use a thinly sliced, medium-sized mango.
This light, fluffy green purée would be an excellent accompaniment to any pork or bacon dish, and is a lovely partner to some good pork sausages.
Whether you're a vegetarian or not, some meals without meat will eventually become a necessity - but that does not mean they can't be just as good, as this proves.
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