THE LITTLE INGREDIENT WITH BIG IMPACT

PUY LENTILS

Puy lentils are king, but similar-looking peppercorn-sized, green-grey lentils not grown around France’s Le Puy are sold as ‘lentilles vertes’ for a fraction of the price. Both are great as a base for a casserole, a side for grilled meat, or in salads. Confusingly, ‘green lentils’ are larger and paler with a more mealy texture, also good for salads. There’s no need to soak lentils, though it will reduce cooking time by up to half.

SOYA BEANS

A complete protein, so theoretically ideal for vegan diets, but challenging to eat as they are firm rather than soft and creamy. Fresh soya beans, aka edamame, are great in salads. Alternatively, make soya nuts: soak beans overnight, then drain, dry and toss in sesame oil and seasoning. Spread on a baking sheet and roast at 180C/160C fan/gas mark 4 for 30 minutes, stirring every five minutes, until golden. Cool and eat as a snack.

CHICKPEAS

An essential ingredient in hummus. Chickpeas will never collapse, however long you boil them for, making them ideal for pressure-cooking too. British-grown Black Badger peas make a good substitute, although these do collapse if boiled for too long.

HARICOT BEANS

Aka navy beans, the classic pulse of baked beans and French cassoulet. Substitute spotted borlotti beans or pinto beans into the same recipes.

UNG BEANS

Cute little green beans with a mealy, lentil-like texture, great in spiced stews. The split peeled mung beans are great for dal. Larger black-eyed peas and adzuki beans have a similar flavour and texture to mung beans.