So what is a legume? Basically, a legume is a flowering plant that has edible fruits or seeds. It’s a really broad term that refers to all sorts of beans and pulses.
One of the most unassuming and versatile ingredients in our cupboards, tinned tomatoes are the base for so many delicious meals – from curries to lasagnes and loads in between.
We’ve teamed up with our amazing Food Revolution ambassadors to bring you some really special twists on Jamie’s 10 recipes. After seeing what they came up with for their twists on the other recipes, we tasked them to create their own versions of Jamie’s Food Revolution veggie noodle stir-fry.
Looking for a guilt-free Thanksgiving this year? Then these super-vibrant, fruit and veg-packed recipes have got you covered.
The average Korean eats 10 times as many beans as we do here in the UK, and they have been part of the Korean diet for thousands of years.
A pan of warming, spiced mulled wine (also called Gluhwein) is dead simple to make – it’s the taste of Christmas in a glass. The classic recipe is a celebration of traditional festive spices, like cloves, cinnamon and nutmeg.
We might pretend that turkey is the biggest event of Christmas dinner… but we all know that roast potatoes are what make or break your festive feast!
Stuffing is one of those brilliant dishes that transforms your average roast dinner into something really special. It’s a real mixture of textures, flavours and colours. Too many of us think of it as just a Christmas dish – but stuffing is awesome at any time of year! Check out Jamie’s go-to stuffing method, here.
Gingerbread has been enjoyed in Britain since the Middle Ages, although the recipe has evolved quite a lot since then! And Queen Elizabeth I would give beautifully crafted figures made from expensive ginger dough to her guests.