Fermented foods needn’t get you in a pickle, thanks to James Cooper & Natalie Preston’s tasty recipes

Pearl barley creates robust, nutty texture and, while it takes longer to cook than rice, it’s worth the effort. Dairy adds richness – we’ve gone for a triple hit with brown butter, mascarpone and goat

Ingredients (Serves 4) 1 can black beans, drained and rinsed1 avocado, peeled and diced1 tbs finely chopped red onion2 tbs fresh lime juice¼ cup loosely packed fresh coriander leaves½ tsp fine sea sal

A moreish flavour combination of coconut, ginger and green chilli with toasty-herby za’atar. If you have leftover quinoa, try it baked in baby aubergines, whole roasted onions or even whole mild chill

Prima ’s homes and food editor, Bella Evennett-Watts, shares her top advice and insider tips for this month

Comforting one-bowl recipes from Amelia Christie-Miller, the bean entrepreneur on a mission to make delicious dishes more sustainable