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Organised by colour, On the Pulse offers a vibrant selection of classic and contemporary dishes using everything from chickpeas, puy lentils and peas to more unusual pulses such as adzuki, soya and edamame beans.

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Organised by colour, On the Pulse offers a vibrant selection of classic and contemporary dishes using everything from chickpeas, puy lentils and peas to more unusual pulses such as adzuki, soya and edamame beans. Georgina shows you how to embrace this often-overlooked, rich and nutrient-dense legumes, guiding you through the varieties, their health benefits, and how best to use them so that you can cook with confidence. With recipes such as Green Falafel with Harissa Yogurt, Vietnamese Meatballs with Edamame Beans, Broad Bean Pappardelle with Pancetta, and Chocolate, Bean and Almond Cake, this is an inspirational collection that cannot fail to get you excited about cooking with pulses.

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Georgina Fuggle is a young chef and food stylist who has trained at Leith´s, worked for Green & Black´s and been a Senior Food Editor. She grew up helping her father with his vegetable patch and now runs several pop-up restaurants. She has written two previous books for Kyle Books: Take One Pot and Take One Veg. Her blog is fuggleantics.blogspot.com.

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