Learn how to create your very own capsule kitchen. A pot of beans or grains can be like your favourite pair of jeans and form the basis of your meals throughout the week, to be dressed up or kept simple. These quiet cupboard superstars are transformed into dressed up show-stoppers or reliable, warming bowls of comfort for the whole family.
In your capsule kitchen, just one pot gives you myriad meal options that are good for your health, and for the planet. Jenny Chandler shows you how to make pulses and grains the basis for hundreds of suppers, lunches, snacks, sides dishes, prep and batch meals, and even desserts.
One of the great advantages of legumes and cereal grains, aside from being a great source of protein and fibre, is their versatility, so there’s certainly no chance of monotony. Just consider a chickpea: crispy snack, hummus, creamy soup, spicy chana chaat, smoky Spanish stew, or even a nutritious addition to your morning smoothie. The Capsule Kitchen covers chickpeas, lentils, dal, black beans, cannellini, borlotti, flageolet and haricots, carlin peas, whole grains, polenta, rice, and quinoa.
Including:
- Tips for cooking, storing and freezing pulses and whole grains.
- Over 100 recipes to take your basic ingredients around the world – with plenty of flexibility and swap-in options to suit.
- Free-wheeling formulas for putting together your own brilliantly balanced plates.
The Capsule Kitchen gives you recipes that can be easily adapted for seasonality and availability. Recipes include: Chickpea chaat salad with rhubarb; black bean brownies; cheesy rice frittata; quinoa and coconut porridge with star anise-poached plums; zaalouk and rice stuffed aubergines; roast tomato and white bean gratin.
Hugely versatile, great for your health (and for your wallet), The Capsule Kitchen will revolutionise your approach in the kitchen – giving you the skills and confidence to use beans and grains as the starting point for meals throughout the entire week.
Details
Hardcover / 256 pages
Published 1 September 2026
