Since we started using dried pulses for cooking the tins of butterbeans and chickpeas that are stockpiled in our cupboards have been all but forgotten about. However, leaving them go to waste clearly is not an option, so I shall be trying my hardest over the next few weeks to make use of them. This is my own recipe, though it should be mentioned that the café at which I work has served up butterbean gratin on a number of occasions. Despite the fact that this wasn’t a tried and tested recipe it was absolutely delicious. The tomato sauce was deep and rich in flavour, the butterbeans were tender and the breadcrumbs were browned to perfection. If you are in search of a delicious, light and healthy meal, look no further.