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.
- 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.