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

SERVES 2 PREP 5 mins COOK 25 mins EASY 20g walnut pieces1 tsp rapeseed oil2 slim leeks (about 170g), well washedand thinly sliced175g wholemeal penne2 garlic cloves, finely grated160g baby spinach40g

SERVES 4-6 PREP 20 mins plus cooling COOK 50 mins EASY 1 medium pumpkin or butternutsquash2 tbsp olive or rapeseed oilpinch of Aleppo chilli flakes, plusextra to serve (optional)3 tbsp maple syrup100g

SERVES 4 Ingredients 800g cauliflower florets and leaves 1 onion, chopped 2 tsp ground turmeric 1 tsp ground cumin 2 tbsp olive oil 150g cashew nuts 3 garlic cloves, crushed 1 tbsp finely chopped sage

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.

This take on the festive favourite will ensure you never boil a sprout again. The whipped tofu is based on a classic French vinaigrette and should be quite loose in texture. It carries a real mustard