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A Modern Way to Eat Pulses

A Modern Way to Eat Pulses

Dates coming soon

Middle Eastern, Mediterranean, Pulses

Pulses and grains offer a wealth of health benefits but are simply not used enough. In this class, UN Ambassador for the Pulse, Jenny Chandler, will provide inspiration and sensational recipe ideas.

Pulses, the dried, edible seeds that grow within pods are one of the most amazingly versatile ingredients in the kitchen and yet many of us are stumped when it comes to cooking with them. Add to that the fact that they are absolutely delicious when prepared well and there’s really nothing not to like.

We will kick off with a simple dal, by making a no-soak, red lentil dish with dozens of fabulous variations. We’ll cover the whys and wherefores of soaking pulses and make a fabulous Middle Eastern chickpea and roast vegetable stew. Grains make the perfect partners for your pulses, delivering a wonderful nutritional and textural balance.

You will learn what to do with tinned pulses or left-over cooked, including the preparation of dips, sauces and salads. You will also learn to use pulse flours for fritters and pancakes and grain as an alternative to rice and pasta.

Sample menu

  • Roast vegetable and butterbean hummus with pitta crisps ( to nibble on arrival)
  • We will kick off with the most versatile of dals served with a delicious spiced flatbread
  • Dried pea flour and pumpkin fritters served with herbed freekeh
  • Smokey black bean, lentil chilli con quinoa

We will finish off with black bean brownies, just to prove that beans can sometimes be indulgent too.

"I attended my first class at the Food School earlier this week & although I had a sneaking feeling I was going to enjoy it, it was an evening that went beyond my initial expectations. From the moment you walk through the doors you feel welcome & there is such a warm & friendly feeling amongst the team there, one you could not " create " but comes naturally from like minded people with a passion for what they do."

Sharon Smith