A creamy, melty, spicy, tangy, cheezy bliss, with a texture like melted cheese, good umami depth and satisfying saltiness. Great over nachos, in burritos, on top of bakes and more.
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Parched Peas
Carlin Peas (aka black badgers) make a great substitute for puy lentils or chickpeas in salads and stews. In the north, ‘parched’ peas are a centuries-old street food – ideally eaten in a paper cone by bonfire. Thanks to Hodmedods.
Chunky Bean Soup
This soup uses our own bean mix for a substantial chunky soup. The aduki beans give it flavour and the larger beans and chick peas add texture and make it seriously filling.
Original Moroccan Couscous
Makes 10 servings, can easily be scaled down or left to cool, throw some extra veggies in and had for quick leftover lunches.
Traditional Moroccan Lentil Tagine
Italian Butter Beans
A super quick and easy recipe which can be eaten with salad for lunch, a side dish or tapa, or wrapped up in a lovely Italian Flat Bread (find the recipe using Recipe Search button to the right!)
