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Legumes include beans, lentils and peas. They're a lovely accompaniment to many meals and perfect in salads or with meat. Jamie has a great recipe for a curry base sauce using lentils and as the nice weather approaches check out his recipe for summer chickpea salad.

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grilled fillet steak with the creamiest white beans and leeks

main courses | serves Serves 4
This combination of medium-rare beef, with all its lovely resting juices, alongside creamy sweet white beans is a classic and an absolute must if you’ve never tried it before.

Sweat the leeks, thym...

incredible smashed peas and broad beans on toast

starter | serves 4
England is famous for its mushy peas, so to celebrate this great little vegetable I’ve decided to do my own take on the whole mushy pea thing. This is the kind of food I love to cook and eat outdoors,...

lentil stew with dulse seaweed

starter | serves 4
1 In a large pan over medium heat, place the lentils, squash, pancetta, chorizo, onion, carrots and seaweed, and cover with water.
2 After 15 minutes, add the potatoes in small pieces. Allow to boil ...

moroccan style broad bean salad with yoghurt and crunchy bits

starter | serves 4
This is a really great combination of flavours, colours and textures and, of course, is best made with fresh broad beans in season. The smaller beans can be used as they are, but the mid to large ones...

my favourite ribollita (la mia ribollita preferita)

starter | serves Serves 4 to 6
There’s often confusion as to what ribollita should actually be like. It’s not like minestrone, as it isn’t brothy and it has no pasta in it. It’s actually more like pappa al pomodoro, as it’s thick a...