Pulse Pioneer Jenny Chandler

What did being the UN Pulses Ambassador involve?

Being the UN FAO European Ambassador for the International Year of Pulses involved speaking and cooking at a number of events promoting the consumption of chickpeas, peas, lentils and beans for their environmental, health and food security benefits. As a cook, teacher and writer it did feel like an out of body experience giving a presentation at a Nutrition Symposium with The World Health organisation in Rome; lots of interpreters, protocol, even royalty – a million miles from my day job in the kitchen.

What drew you to pulses in the first place?

Living and working in both Spain and Italy, where pulses are truly enjoyed and even revered, I was just amazed at how little we seemed to cook and eat them the UK. I really loved their versatility and taste, and the fact that they're also economical, healthy and sustainable was just an added bonus.

What are your top three pulses?

An extraordinarily tricky question – I’m constantly changing my mind.

Probably the chickpea for its unbelievable scope; everything from creamy hummus, to curries, stews and crispy gram flour batters. Lentils, that work so well in ragouts, salads and sides and in their split form create the creamiest of dals. Finally, the carlin pea, a fabulously nutty British heritage pea with a great texture that’s making a come back (thank you to British bean stars, Hodmedods.)

Do you have a favourite recipe for converting people to pulses?

A really good chilli can win most people over, with plenty of spice, loads of accompanying tacos, pickles, sauces and seasonings. 

Which herbs or spices do you turn to when cooking with pulses?

Pulses are found in so many traditional cuisines that it really depends on the origins of my dish. Cumin, chilli and fresh coriander rock up in both Asian and Mexican dishes so they may just be the favourites.

What always gives you inspiration when you’re having a tough day?

A trip to my green grocer never fails to lift my spirits; walking the dog to get there, finding seasonal goodies to reignite my cooking mojo, and the chat, banter and community spirit of a local shop .

What’s your vision for food in the next year?

Batch cooking a weekly bean or grain as a base for meals is my mantra. With rising food prices it seems a no-brainer to make pulses and whole grains the bedrock of our cooking, loading them with seasonal fruit and veg’ for diversity and flavour, whilst enjoying animal products as an occasional treat that you seek out carefully, with both quality and provenance in mind.

Check out Jenny's books: Pulse, Green Kids Cook and A Good Appetite: Eating for Planet, Body and Soul.

Learn about Bean Meals, a collaborative project that aims to improve the sustainability of supply chains, focusing on bean growth and consumption in the UK.