Our favourite type of cooking – maximum flavour, minimal washing-up

Traditionally, black chickpeas are used in this recipe, but for ease and so the curry can be cooked quickly, I’ve opted for tinned white chickpeas, which are readily available and cook in no time. I l

This week, Theo puts the classic Christmas dessert to the test...

Beans and pulses aren’t boring staples when they can be used in so many creative ways!Get your pulse racing with these wholesome,fibre-packed dishes from Bold Bean Co founder and author of Full Of Beans, Amelia Christie-Miller.

Low on effort, high on flavour!

INGREDIENTS 2 tbsp oil 1 large onion, finely chopped 4 garlic cloves, chopped 1 red chilli, deseeded and chopped 400g can black beans, drained and rinsed 1 litre vegetable stock Zest and juice of 1 un