Legumes make a perfect all season food; whether it is a hearty chilli on a winter's day or a fresh bean salad at a summer BBQ.

You will need:

Lamb Brand Barley 90g, rinsed, soaked overnight and drained

Lamb Brand Chickpeas 90g, rinsed, soaked overnight and drained

Lamb Brand Lentils 90g, rinsed, soaked overnight and drained

Lamb Brand Ground Cumin 2 tsp

Lamb Brand Table Salt 1 1/2 tsp

Lamb Brand Bay Leaf 1

Lamb Brand Crushed Hot Chilli 1 tbsp

Lamb Brand Dried Oregano 1 tbsp

Lamb Brand Crushed Hot Chilli 1/2 tsp

Fresh Cilantro 70g, chopped

Water 9 cups

Pepper Cheddar 6 tbsp, shredded

Tomatoes 4, peeled and seeded, then diced

Garlic Cloves 4, minced

Olive Oil 3 tbsp

Green Bell Peppers 2 large, roasted and seeded

Red or Yellow Bell Peppers 2 large, roasted and seeded

Spring Onions 2, including tender green tops, thinly sliced

Yellow Onion 1, chopped

All you have to do is:

1. In a large saucepan over high heat, combine the beans, water, bay leaf and 1/2 teaspoon of the salt.

2. Bring to a boil.

3. Reduce the heat to low, cover partially and simmer until the legumes are tender but still firm, 60 to 70 minutes.

4. Drain and discard the bay leaf.

5. When the legumes are cooked, coarsely chop the roasted bell peppers and set aside.

6. In a large saucepan, heat the oil over medium heat.

7. Add the yellow onion and saute until soft and lightly golden, about 6 minutes.

8. Stir in the garlic, chilli powder, oregano, cumin, crushed hot chilli and the remaining 1 teaspoon salt.

9. Cook until fragrant, 1 to 2 minutes.

10. Add the bell peppers, cooked beans, tomatoes and cilantro and cook until the tomatoes are heated through, 5 to 6 minutes.

11. Ladle the chilli into individual bowls and sprinkle with the cheese and green onions.