Store-Cupboard Staples
May
05
Dried or canned legumes and pulses (peas, beans and lentils). Red lentils cook down to a soft porridge consistency, which is great in stews, soups, curries and Bolognese; Puy lentils, however, keep their shape when cooked. Chickpeas and beans such as borlotti, butter, kidney and flageolet, as well as canned mixed pulses, are all useful. [...]