The Essential Guide to Lentils

Lentils are perhaps the most versatile of the pulses. They are equally delicious hot and cold, can be used in soups, stews and salads, as a vegetable accompaniment or bed to soak up the juices of poultry, lamb or pork. They work with grilled or boiled sausages, mixed with yoghurt and herbs as a filling for pita bread, in vegetable curries and …

The Essential Guide to Beans

Tuscans are so fond of beans that they are called “mangiafagoli”, or ‘bean-eaters’, by other Italians.

There are hundreds of varieties of bean, as the term is applied to any legume whose seeds or pods are eaten and which is not classed as a lentil or a pea. They are grown worldwide and remain a culinary staple in many countries.

In Australia, …

Cooking with black turtle beans

Food needs to be good for the tastebuds, the eyes and, of course, the body. Creating a visually spectacular feast with no nutritional value will win you no friends the day after your dinner party, just as a healthy yet dull and lifeless salad will impress few as it is heaped onto plates.

So how do you provide something full of …