SHOPPING LIST: Cooking Skills: Pulses and Beans 1, Chapter 7 (Pulses as the Main Event)

Tinned black beans, tinned chickpeas, green or brown lentils (tinned or cooked), chestnut mushrooms, onions, carrots, celery, garlic, spring onions, rolled oats, fresh and dried breadcrumbs, eggs, plain flour, ground cumin, smoked paprika, tomato paste, tinned chopped tomatoes, soy sauce, floury potatoes, butter, milk, fresh parsley and coriander, burger buns, dried spaghetti, lime, rapeseed oil, your own stock (Cooking Skills: Soups and Stocks 1, chapter 1) or low-salt cartons, flaked sea salt and black pepper.

Chickpea fritters (4 portions)
[ ] 2 tins of chickpeas (400 g each), drained and rinsed
[ ] 4 spring onions, finely sliced
[ ] 1 tsp ground cumin
[ ] 1 egg
[ ] 4 tbsp plain flour
[ ] 3 tbsp chopped coriander
[ ] 3 tbsp rapeseed oil
[ ] 1 lemon, in wedges

Black bean burgers (4 portions)
[ ] 2 tins of black beans (400 g each), drained, rinsed and patted dry
[ ] 1 small onion, finely chopped
[ ] 2 garlic cloves, grated
[ ] 60 g rolled oats
[ ] 1 tsp ground cumin
[ ] 1 tsp smoked paprika
[ ] 1 egg
[ ] 2 tbsp rapeseed oil
[ ] 4 burger buns

A lentil bolognese (4 portions)
[ ] 2 tbsp rapeseed oil
[ ] 250 g chestnut mushrooms, finely chopped
[ ] 1 onion, finely chopped
[ ] 1 carrot, finely diced
[ ] 3 garlic cloves, grated
[ ] 2 tbsp tomato paste
[ ] 400 g tin of chopped tomatoes
[ ] 200 g green or brown lentils, rinsed
[ ] 600 ml stock, unsalted
[ ] 1 tbsp soy sauce
[ ] 1 tsp dried oregano
[ ] 300 g dried spaghetti

A lentil and mushroom cottage pie (4 portions)
[ ] 2 tbsp rapeseed oil
[ ] 300 g chestnut mushrooms, chopped
[ ] 1 onion, chopped
[ ] 2 carrots, diced
[ ] 2 celery sticks, diced
[ ] 2 garlic cloves, grated
[ ] 2 tbsp tomato paste
[ ] 200 g brown or green lentils, rinsed
[ ] 600 ml stock, unsalted
[ ] 1 tbsp soy sauce
[ ] 900 g floury potatoes, peeled
[ ] 50 g butter
[ ] 4 tbsp milk

For the experiments
[ ] A food processor or masher
[ ] Burger buns
[ ] A pie dish