Millet
Millet Pronounce it: mil·let Worthy of far more than its bird food label, millet actually ranks as the sixth most important grain in the world, sustaining more than a third of the world’s population. It was one…
Broccoli
Broccoli Pronounce it: brok-o-lee Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name, calebrese. It has tight clusters of deep green buds and thick, edible stems and was…
Merlot
Merlot Pronounce it: mer-low The crowd pleaser Merlot is the red that has come racing up the popularity stakes. It’s the variety – especially if it’s made in the New World – that you can…
Hummus
Hummus Pronounce it: hoom-iss, hum-iss Hummus or houmous is a staple of Middle Eastern diets. It’s a purée of cooked chickpeas, flavoured with tahini (a paste of roasted sesame seeds) plus olive oil, lemon juice…
Parsley
Parsley Pronounce it: par-slee One of the most ubiquitous herbs in British cookery, parsley is also popular in European and Middle Eastern food. The traditional British choice is curly parsley, but flat leaved (Continental) parsley…
Peas
Peas Pronounce it: p-ees A type of legume, peas grow inside long, plump pods. As is the case with all types of legume, their sugars start to turn to starch as shortly after they’re picked,…
Asparagus & lemon spaghetti with peas
Cook this tasty vegan curry for an exotic yet easy family dinner. With spinach and sweet potato, it boasts two of your five-a-day and it’s under 400 calories…
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Prep: 7 mins
Cook: 12 mins
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Easy
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Serves 2
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481
Falafel burgers
A healthy burger that’s filling too. These are great for anyone who craves a big bite but doesn’t want the calories
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Prep: 10 mins
Cook: 6 mins
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Easy
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Serves 4
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161
Gluten
Gluten Pronounce it: gloo-ten This is the major protein in grains and is proportionally highest in wheat. Gluten is what allows the flour of yeast-raised baking to swell and lighten, but this only happens if…
Paprika
Paprika Pronounce it: pa-preek-ah A spice that’s central to Hungarian cuisine, paprika is made by drying a particular type of sweet pepper, then grinding them to a fine, rich red powder. Its flavour varies from…