SHOPPING LIST: Cooking Skills: Pulses and Beans 1, Chapter 1 (Know Your Pulses)

Tinned cannellini beans, red lentils, green or Puy lentils, dried chickpeas, bay leaves, onions, shallots, carrots, celery, garlic, fresh rosemary, thyme and parsley, cumin seeds, lemons, extra virgin olive oil, sourdough or other bread, your own vegetable stock (Cooking Skills: Soups and Stocks 1, chapter 1) or low-salt cartons, flaked sea salt and black pepper.

A tinned bean rescue (2 portions)
[ ] 400 g tin of cannellini beans, drained and rinsed
[ ] 3 tbsp extra virgin olive oil
[ ] 2 garlic cloves, sliced
[ ] 1 sprig of rosemary
[ ] 1 lemon, juice
[ ] 2 thick slices of sourdough, toasted
[ ] 1 pinch flaked sea salt

Red lentils in 20 minutes (4 portions)
[ ] 250 g red lentils, rinsed
[ ] 800 ml water or vegetable stock, unsalted
[ ] 1 tsp cumin seeds
[ ] 2 garlic cloves, sliced
[ ] 1 tbsp rapeseed oil
[ ] 1 lemon, juice
[ ] 2 tbsp chopped coriander

Green lentils with herbs (4 portions)
[ ] 250 g green or Puy lentils, rinsed
[ ] 1 small onion, halved
[ ] 1 bay leaf
[ ] 1 garlic clove, bruised
[ ] 3 tbsp extra virgin olive oil
[ ] 1 lemon, juice
[ ] 3 tbsp chopped parsley
[ ] 1 tbsp chopped thyme

A pot of chickpeas from dried (about 600 g cooked)
[ ] 250 g dried chickpeas
[ ] 1 onion, halved
[ ] 1 bay leaf
[ ] 1 carrot, halved
[ ] 1 tsp flaked sea salt
[ ] 1.5 litres cold water, plus more for soaking

For the experiments
[ ] A large heavy pan
[ ] A fine sieve
[ ] Storage jars for dried pulses