One of the easiest ways to improve our health is to introduce more pulses and wholegrains into our diet. Deliciously versatile, naturally high in fibre and plant proteins, and minimally processed, they form the foundation of more than 80 inventive recipes in this book – from veg-friendly stews and flexitarian dals to comforting risottos, diverse doughs, dips, cakes, and sweet treats. With contributions from Henry Dimbleby, Joe Woodhouse, Amelia Christie-Miller, and Catherine Phipps, there’s no better way to start your wholegrain journey.
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‘Wholefood’ Cookbook
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