Today we celebrated Global Pulse Day with a ‘bring and share’ pulse-based lunch organised by scientists working on legumes in the Poole Lab.
Dishes on offer to lucky departmental members ranged from butter bean dip, paprika houmous, chickpeas cooked with bacon and spinach and falafel, to black bean chocolate muffins, chickpea blondies and a coconut with white beans cake (to name but a few). Posters and leaflets showed the importance of pulses to health and nutrition, biodiversity and soil fertility but most people seemed happiest just appreciating pulses by enjoying the wide variety of delicious food that can be made with them!
