The pressure of cooking pulses…

Though not a vegetarian, of late lots of pulses (beans, lentils, chickpeas, etc), have been finding their way into my diet, the more so since I started tinkering with food that has a pronounced Spanish influence (the flavourings, rather than the actual recipes, though my home-made versions of chorizo and morcilla are rather good).

The trouble with pulses, though, is Continue reading