Currently browsing ... Beans, lentils, pulses
- meal in a bowl canellini bean, leek, fennel and noodle soup
- Broad bean, chilli, lemon and chickpea spread
- Savoy cabbage, nutmeg and chestnut saute
- White beans with figs, leek and rosemary
- a vivid cauliflower and white bean puree
- Mediterranean sausage, fennel, canellini bean and tomato gratin
- Italian lentil and chestnut stew
- Store cupboard stir-fry
- Parsnip, chickpea and goats cheese salad
- Squash and chickpea salad with orange, ginger and black pepper dressing
- Haggis wraps with winter tzatziki
- Butternut squash and red lentil dahl
- Tuna, bean and watercress salad
- Quorn chilli (vegetarian)
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Sophie Roberts is a registered dietitian based in Oxford, UK. She loves combining her nutrition know-how with a sustainable approach to buying and preparing food and shares her tips and recipes here at Mostly Eating. 