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Want to dust off that old tin of chickpeas but aren’t sure what to do with it? Our Pret Chefs are here to help. Comment below to let us know what's in your cupboards and tune in tomorrow between 12-1pm as Charlotte will be sharing her top tips #PretRecipeBook #AskChefCharlotte
It’s been a little quiet on Twitter so here are some suggestions from Instagram 
Jackfruit- Add to a curry or cook with some BBQ sauce for a smoky vegan pulled jackfruit 
Butterbeans- Add to a tomato and chorizo stew with some roasted peppers (jarred or fresh!) and some fennel seeds. Or mash/blend with some garlic, olive oil and rosemary for a delicious alternative to mashed potato!
Tempeh- Marinate in soy sauce, nut butter, garlic, ginger, a little honey/sugar and sesame oil overnight. Bake at 180oc for 25 minutes for a tasty satay snack/salad topper
Cauliflower- Add to curries or dhal, or pulse in the food processor until you have a cous cous like texture (you can also use a coarse grater)- Fry with a little oil seasoning for a yummy cauliflower rice
Bulgar wheat- Cook and mix with fresh diced tomatoes, diced cucumber, any herbs you have, lemon juice and olive oil for a tasty tabbouleh. Or add to any soups or stews!
Polenta- Cook with butter and cheese for a delicious alternative to mashed potato. Or use as you would use breadcrumbs to coat chicken, fish or veggies like aubergine and bake!
Tofu- Make scrambled tofu as a great egg alternative for a vegan breakfast. If you have silken tofu you could even blend with melted dark chocolate, maple syrup and a pinch of salt for a delicious vegan chocolate mousse. Or simply add to curries or stir frys!
Canellini beans- Add to stews or soups, or make you own baked beans at home! Just cook with onion, a little garlic, tinned tomatoes, a squirt of ketchup, a spoonful of sugar and some Worcestershire sauce
Black beans- Add to a bean chilli, or make your own refried beans by frying with chopped red onion, garlic and cumin before mashing and adding a squeeze of lime and some salt and pepper
Aubergine - Roast with soy sauce, garlic, ginger, and honey/sugar for a sticky teriyaki aubergine. Or make aubergine parmigiana- my fave!
Baked beans- Add to a sausage casserole or chilli to stretch your fresh ingredients a bit further!
Marmite- Add to gravies/stews for an extra kick of flavour. Or (obvs) @marmite on toast can’t be beaten...
Edamame beans- Add to risottos, soups or salads. Or blend with garlic, lemon juice, olive oil and any herbs you have for a tasty dip
Tinned artichokes - roast them with garlic, breadcrumbs, lemon zest and herbs for a crunchy side. Or add to a tomato pasta sauce with black olives, capers and basil
That’s all for now folks but we’ll be back same time next week with Chef Libby #AskChefLibby #PretRecipeBook
#AskChefLibby #PretRecipeBook
