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Aduki Beans are an annual legume, cultivated originally in East Asia and the Himalayas. These bright red pulses are a healthy source of potassium, iron and magnesium. They are packed with vegetable proteins as well.

Aduki Beans are well-suited for many preparations. After being soaked overnight, they can be cooked and added to soups and salads.

Thanks to their nutty and naturally (slight) sweet taste they are really popular in Asia and especially in Japan, where they are made as a paste (Anko) and in many desserts like the typical rice cakes (Daifuku) or jelly cubes (yokan)

This organic, gluten free falafel mix means you can make incredible, authentic tasting falafel in just 20 mins. With organic chickpeas, coriander and gorgeous Middle Eastern spices, they're brilliant alongside roasted veg from your box with houmous.  

A gluten-free chickpea mix for deliciously crisply Falafel balls. Made with ground chickpeas, herbs & spices, Falafel is a simple yet mouth-watering food that can be enjoyed as a snack or part of a main meal. This gluten-free Beetroot & Chilli mix enables you to quickly make deliciously crispy Falafel in under 10 minutes!

A gluten-free chickpea mix for Falafel with Pumpkin, Parsnip, Quinoa, Curry and Spices. Falafel is a simple yet mouth-watering food that can be enjoyed as a snack or part of a main meal. Make your own deliciously crispy Falafel in under 10 minutes with this gluten-free and vegan Curried Pumpkin & Quinoa mix. All natural, high in protein, palm oil free, low in fat and no added sugar

A gluten-free chickpea mix for Falafel with Broccoli Pearls, Spinach, Green Pepper, Spring Onion and Herbs. Falafel is a simple yet mouth-watering food that can be enjoyed as a snack or part of a main meal. Make your own deliciously crispy Falafel in under 10 minutes with this gluten-free and vegan Spinach & Broccoli mix. All natural, high in protein, palm oil free, low in fat and no added sugar

Great for soups and stews. Perfect in your vegan burrito.

Soak overnight, rinse and bring to the boil, simmer until soft - between 45-60 minutes.

Tiny, dark, and dense, black lentils–also known as beluga lentils–are named for the caviar they amazingly resemble. They are easy to cook, protein-packed, and delicious. Unlike other lentils that tend to get mushy when cooked, beluga lentils hold their shape and al dente texture during the cooking process.

Blackeye Beans (sometimes referred to as Black Eyed Peas) have a smooth texture, pea like flavour and are good when mixed with other vegetables. Rice and peas is a popular dish in Jamaica and other Caribbean Islands.

Did you know that blackeye bean is the only bean known before America discovery? Originating from north Africa was commonly cultivated during Roman and Greek times

Like most beans, black-eyed beans are rich in soluble fibre, which helps to eliminate cholesterol from the body. They are a good source of folate, potassium, copper, phosphorous and manganese.

As a high-potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high-quality protein which provides a healthy alternative to meat or other animal protein. Beans also contain protease inhibitors which frustrate the development of cancerous cells.

Blue Dragon Extra Firm Silken Style Tofu is ideal for all types of Oriental dishes. It is very versatile and absorbs the flavours it is cooked with. It is perfect for stir fries, soups and salads.

Brown lentils have a mild earthy flavour.

Since lentils are quite small you only need to soak them for two to four hours in cold water. After that make sure to drain the water and give them another quick rinse.

Butter beans are ideal for soups, casseroles, salads and pates. Blend them into your favourite soup recipes for a smooth velvety texture. Use them in your vegan chilli instead of red kidney beans.

A 1/2-cup serving of butter beans has 96 calories. Carbohydrates contribute 66 calories, protein accounts for 23 calories and fat provide the remaining 7 calories. A serving of butter beans provides 4.8 percent of the daily value for calories, assuming a daily diet of 2,000 calories.

A 1/2-cup serving of canned butter beans has 25 percent of the daily value for thiamine. It also has 10 percent of the daily value for vitamin C, 8 percent of the daily value for riboflavin and 2 percent of the daily value for vitamin A.

Cannellini Beans are quite a creamy bean, they hold their shape well when cooked.

They're most commonly used in minestrone soup and in mixed bean dishes.

These delicious and versatile chickpeas are great in salads and stews, as well as in a variety of European and Asian dishes. Perfect for making your own hummus.

Chickpeas are one of the most common and most used pulses. They are naturally low in fat, high in fibre and rich in protein.

These delicious and versatile organic chickpeas are great in salads and stews, as well as in a variety of European and Asian dishes. Perfect for making your own hummus.

Chickpeas are one of the most common and most used pulses. They are naturally low in fat, high in fibre and rich in protein.

Dark Green Speckled (French Style) Lentils

These dark green speckled lentils are among our most adaptable and popular of all wholefoods. They mix excellently with all other pulses, beans, lentils, rice and stodgy food, as well as virtually every savoury spice in existence - and a number of herbs. Grab some to make authentic Indian dahl dishes, crowd-pleasing soups and many more favour-winning meals.

Green Lentils are an extremely useful pulse and widely used in soups, dahls and curries.

They don't need pre-soaking and will cook to a firm texture in around 10-15 minutes. For more information read our handy guide here.

One cup of cooked lentils only contains about 230 calories, but still leaves you feeling full and satisfied. Lentils are packed full of fibre and nutrients but contain virtually no fat.

An essential staple for any food cupboard, peas are great puréed, to add colour and flavour to soups, good for casseroles and stews. They are the main ingredient for popular national recipes such as Mushy Peas and Pease Pudding.

Soak overnight in clean cold water. Drain the next morning and replace water to cover peas by 5cm. Fast boil for 10 minutes. Reduce the heat and simmer for about 1 hour until tender. Drain and save the cooking water as this contains vitamins and can be used in recipes requiring liquid.

Peas are packed with nutrients including Vitamin A, C, B1, Iron, Phosphorous and are rich in protein, carbohydrate and fibre.

An essential staple for any food cupboard, peas are great puréed, to add colour and flavour to soups, good for casseroles and stews. They are the main ingredient for popular national recipes such as Mushy Peas and Pease Pudding.

Soak overnight in clean cold water. Drain the next morning and replace water to cover peas by 5cm. Fast boil for 10 minutes. Reduce the heat and simmer for about 1 hour until tender. Drain and save the cooking water as this contains vitamins and can be used in recipes requiring liquid.

Peas are packed with nutrients including Vitamin A, C, B1, Iron, Phosphorous and are rich in protein, carbohydrate and fibre.

Moong Dal (Mung Dal), also known as "Dhuli Mung" or "Payatham Paruppu", are mung beans that have been hulled and split. They are particularly easy to digest and take on seasonings and spices well, so are often made into spicy dhals.

Moong Dal beans like the other pulses are naturally low in fat, high in fibre and rich in protein.

Like any other legumes out there, Mung bean has a light sweet flavour and may be used in savoury and sweet dishes. These beans are highly nutritious and packed with vitamins and minerals. One of the best plant based protein, these are rich in amino acids that our bodies do not produce. Rich in fibres, these lowers your blood pressure and improve digestive health. Mung beans can be sprouted for a lower calories diet and enjoyed best in stir fried meals and curries.

ORGRAN Falafel Mix is a versatile and delicious mixture which is ideal for veggie burgers, salads and lunches. This mix is produced from a blend of protein-enriched legumes making it not only delicious, but nutritious too!

Pinto Beans are a speckled variety of kidney bean Use pinto beans in chilli recipes in place of kidney beans. They have a hearty flavour and are popular as baked beans and in bean salads.

Soak overnight. Rinse. Boil briskly in fresh water for at least 10 minutes. Simmer for approximately 40 minutes until tender.

Red Kidney Beans.

Hold their shape well when cooked and are best eaten in slow cooking stews and liquid dishes where they can absorb flavour. They also taste great cooked and put into salads or on their own with some dressing.

Red Split Lentils are an extremely useful pulse and widely used in soups, dahls and curries.

They don't need pre-soaking and will cook to a firm texture in around 10-15 minutes. 

One cup of cooked lentils only contains about 230 calories, but still leaves you feeling full and satisfied. Lentils are packed full of fibre and nutrients but contain virtually no fat.