Grains and pulses: ideas for great recipes

Mix the red and green peppers, onion, tomatoes, corn and red kidney beans in a bowl. Mix the cumin, olive oil, lime juice, vinegar, chilli, salt and pepper, pour it over the top and toss. Leave for about one hour before serving.

Mexican inspired bean casserole
1 can pinto beans
125g cream cheese
1 pot natural yoghurt
175g grated cheddar
1 tbsp oil
2 onions, chopped
2 garlic cloves, crushed
½ tsp ground cumin
2 tsp cayenne pepper
1 medium courgette, chopped
2 large tomatoes, chopped
A handful chopped parsley
Salt and pepper

Brown the onions and garlic in oil. Add the cumin, cayenne pepper, courgette and tomatoes. Cook for about 10 minutes then mix in the pinto beans and yoghurt.

When you're ready to serve, mix in the cream cheese and cheddar cheese, sprinkle with parsley. Serve with floured tortillas.

Garlic chickpeas 1 can chickpeas
1 tbsp oil
3 cloves garlic, crushed
4 sprigs thyme
1 tsp red pepper flakes
Salt and pepper
Drain the beans, drizzle with a little oil, sprinkle the thyme, garlic and red pepper flakes on top then roast in a hot oven for 10-15 minutes.

* If you're not used to eating legumes, increase your intake gradually, from one meal a week to two or three meals.

Remember to follow the packet instructions for preparing pulses carefully. Most need soaking and pre-boiling before being simmered and added to casseroles, soups, curries or salads. Canned varieties are great if you're in a hurry.