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The star ingredient is pulses. River Cottage's Tim Maddams makes a Mexican-inspired black bean soup; award-winning chef and author Allegra McEvedy opts for a Spanish-influenced chickpea, chorizo and red pepper tapas dish; while Hugh laps up the lentils, combining puy lentils with celeriac and sultanas in a perfect summery salad, and red lentils with bacon and onions in a wintery soup. Hugh's mum judges the results.
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