Through eight original recipes, Borja Sierra, chef of the Granja Elena restaurant in Barcelona, shares preparation techniques and delicious ingredient combinations that will help you to get the most out of legumes.

In addition to being a very important source of protein and fiber, legumes are acquiring a very important role in haute cuisine. There are already many great chefs who have returned to using legumes and have featured them as the basis of some of their most sophisticated dishes.

Chef Borja Sierra and his family establishment offer a concept of traditional cuisine where only breakfast and lunch are served. It is one of the benchmarks in ‘comidas de cuchara’ (meals eaten with a spoon). Legumes are one of his star products and are carefully selected and cooked to extract their full potential.

In this course, the Barcelona chef shows us the secrets of preparing, cooking and combining legumes with other ingredients, so that we can adapt these techniques to make our own creations.

Legumes are a healthy inclusion within our diet for many reasons : they represent a perfect source of protein and carbohydrates, they are low in fat and rich in vitamins. In addition to their nutritional properties, they also offer an advantage due to their low cost and their great versatility when cooking.