FOOD HERO

HOW TO EAT: CANNELLINI BEANS

Creamy cannellini beans are an unsung hero of the storecupboard. They’re brilliantly versatile and a good-value, plant-based protein that can be used to bulk out your favourite meals – but are also more than capable of being the star of the show. I always have a couple of tins of these bad boys in the cupboard on standby.

SALAD Drain and rinse the cannellini beans under cold running water. Finely grate over some lemon zest and squeeze over the juice. Scatter over some chopped olives, sundried tomatoes and a handful of finely chopped fresh herbs, such as dill, basil or parsley, and toss everything together.

SOUP Blitz a drained tin of cannellini beans with a softened onion, some vegetable or chicken stock, and a handful of leafy greens, such as spinach, cavolo nero or chard. Sprinkle over some finely chopped rosemary (or dried) and freshly ground black pepper.

DIP Blitz a drained tin of cannellini beans with a dollop of tahini, a squeeze of lemon juice and a pinch of sweet smoked paprika. Great as a packed lunch with pitta and crunchy veg, or serve on a board as part of a snack spread.

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@cookingformysanity

Mushroom, squash & barley pie from @tescofood magazine (January). This was incredible – I’m already looking forward to leftovers tomorrow!

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One healthy recipe in particular caught your eye in February: ‘The Aubergine, bean & spinach curry is going to be a firm favourite in our house,’ said Xa, via email. Manuela, via email, said: ‘My husband was recently diagnosed with diverticular disease and has to follow a restrictive diet. I’m adding this curry to the weekly menu!’

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Thought I’d cook the Wild mushroom dumpling stew from @tescofood (February) for tonight’s dinner.