We love pulses: whether it’s a mixed can of beans from the local Mediterranean supermarket (some have really lovely sauces) or a jar of Bold Beans. And lentils are a favourite too.
If you follow me on instagram (@aca_jee) you will have seen evidence of my love of cooking with pulses.
So when I discovered Eleanor Maidment’s fabulous new book PULSE, published by Ryland Peters & Small (£20) with photography by Mowie Kay I was in foodie heaven.
Contents of the Book
This book is a cornucopia of delicious recipes to take you through the whole year and give you so much inspiration.
Covering dried, canned and jarred pulses, and including recipes featuring meat, poultry and fish, the book demonstrates how easy it is to cook with pulses – through 75 delicious recipes, as well as highlighting their nutritional benefits.
Pulses can be deeply comforting, light and delicate, crisp and crunchy or soft and luxurious. Knowing how to cook with them is key.
Every recipe in this book transforms a humble bean or lentil into something aspirational and appealing.
Eleanor Maidment
Leith’s School of Food and Wine graduate Eleanor Maidment is a freelance food editor, recipe writer and consultant. The former Food Editor of the multi-award winning Waitrose Food Magazine, she is now Food Editor of You Magazine (Mail on Sunday). Eleanor lives in London.
Here are a few recipes from the book that are perfect for this long weekend or indeed any other weekend or weekday meal:
SUPER GREEN BAKED BEANS
2 tbsp olive oil
1 leek, trimmed and sliced
2 garlic cloves, crushed
200 g Swiss chard, stalks chopped and leaves shredded
200 g fresh spinach
150 g ricotta
zest of 1/2 unwaxed lemon
30 g grated Parmesan
1 x 400-g can butter beans, drained and rinsed
handful of basil leaves, shredded
salt and black pepper
SERVES 2–3
Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Heat the oil in large ovenproof frying pan over a medium-high heat. Fry the leek, garlic and chard stalks with a pinch of salt, stirring regularly, for 5 minutes. Add the spinach and the shredded chard leaves to the pan and cook, stirring regularly, for 3–4 minutes until the leaves are wilted.
Meanwhile, in a bowl, mix the ricotta, lemon zest and two-thirds of the Parmesan with some salt and a good grind of pepper. Take the pan off the heat and stir the ricotta through the greens, then stir through the beans and basil.
(At this stage you can leave the dish for up to an hour before finishing in the oven.) Scatter the remaining Parmesan over the top. Bake for 10 minutes before serving.
COOK’S TIP I love the earthiness of chard, but you could use any greens in this dish. Cavolo nero is great or spring greens are an economical option.
PULSE SWAP You could use any beans here – try cannellini or kidney – or chickpeas work well, too.
FRIED LENTILS, RICOTTA & PROSCIUTTO
“I am well aware that a can of lentils can feel underwhelming. My solution is to fry them in a little oil and garlic to give them a bit of oomph.”
2 tbsp extra virgin olive oil, plus extra to serve
1 garlic clove, crushed or finely grated
250 g cooked beluga or Puy lentils, drained and rinsed
250 g ricotta
grated zest of 1 lemon
small handful of basil leaves, shredded
150 g cherry tomatoes, halved
50 g wild rocket
8 slices prosciutto
balsamic vinegar, to serve
salt and black pepper
SERVES 4 AS AN APPETISER OR 2 AS A MAIN COURSE
Heat the oil in a large frying pan over a medium-high heat. Add the garlic and fry for 30 seconds, then add the lentils and a pinch of salt. Fry, stirring regularly, for 3–4 minutes, then set aside off the heat.
Mix the ricotta, lemon zest, basil and some salt and pepper. Divide between plates and top with the tomatoes, rocket, prosciutto and lentils. Drizzle with a little more oil and some balsamic vinegar to serve.
COOK’S TIP For a vegetarian option, replace the prosciutto for grilled strips of aubergine or chargrilled artichoke hearts.
WHITE BEAN CHILLI CHICKEN
“This is chilli con carne’s lighter cousin and the perfect way to use up leftover chicken from a roast; although I’ll often to pick up a rotisserie chicken on the way home just to make this.”
2 tbsp olive oil
1 onion, diced
4 garlic cloves, finely chopped
2 green or jalapeño chillies, 1 finely chopped and 1 sliced (deseeded if liked)
large handful of coriander, stalks finely chopped and leaves to garnish
1¼ tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
1 x 400-g can cannellini beans, drained and rinsed
350 ml chicken stock
juice of 1 lime
400 g shredded, cooked chicken
4–5 tbsp soured cream
TO SERVE
sliced avocado
grated Cheddar
tortilla chips
SERVES 4
Heat the oil in a large sauté or frying pan over a medium-high heat. Fry the onion and garlic with a pinch of salt for about 8–10 minutes until soft and turning golden. Add the chopped chilli, chopped coriander stalks and spices and fry for 2 minutes more.
Stir the beans into the pan, then add the stock and simmer for 4–5 minutes until reduced by half. Stir in the juice of 1/2 lime and the shredded chicken, then stir in the soured cream. Taste, season with salt and lime juice as needed, then simmer for a minute more.
To serve, pile into bowls (with or without rice) and top with the sliced chilli, coriander leaves, sliced avocado and grated Cheddar. Serve with tortillas chips on the side.
COOK’S TIP If you have chicken skin that needs using up (from leftovers or a rotisserie chicken), shred it and fry with the onions for extra flavour.
PULSE SWAP Any white bean (such as butter or haricot) would work in this recipe, or you could use kidney beans or even black eyed beans.
© Ryland Peters & Small
