Spicy chicken with rice & beans

A simple chicken casserole with paprika, cumin and coriander served in a tomato sauce with basmati rice and kidney beans

Lamb lollipops with smashed minty broad beans

These griddled cutlets should be eaten like drumsticks, making this bright, fresh dish ideal for a sharing platter

Sweet potato & black bean chilli with zesty quinoa

Full of flavour and nutritionally-balanced, this hearty chilli will keep both vegans and meat-eaters happy

Tex-Mex beans on toast

A simple solo supper made from storecupboard black beans and Mexican spices. Serve with avocado and yogurt

Thai prawns with pineapple & green beans

This midweek stir-fry is packed with goodness from the crunchy veggies. It’s flavoured with lime, Thai basil and ginger

Green beans with wholegrain mustard

A versatile side dish that can be prepared at the last minute – simply mix your beans with crème fraîche, mustard, shallots and lemon

Salmon with celeriac gratin & green beans

A lean fish supper with an alternative dauphinoise made with mild celeriac. Wholegrain mustard makes a tangy glaze for the salmon.

Spicy beans on toast

Jazz up this all-day staple dish with some cumin, coriander and semi-dried tomatoes then serve on hot buttered wholemeal bread

Black bean chimichurri salad

This simple lunchbox-friendly salad of storecupboard pulses is dressed with chimichurri- a South American parsley, coriander and chilli sauce

Green beans with mustard, lemon & mint

Serve your beans with a light vinaigrette of citrus and herbs- they’ll match with vegetarian, fish and meat main courses alike

Tapenade chicken pasta with runner beans

Use up this plentiful legume in a robust pasta dish with anchovy and olive tapenade sauce, tomatoes, basil and chilli

Black Forest pudding

This spin on summer pudding is packed with cherries, blackberries, black grapes, blueberries, blackcurrants and a splash of Cassis liqueur