This episode, presented by Melissa Hemsley, traces how the supper club movement has brought bean-rich food cultures into mainstream British dining. Netflix Chef's Table star Asma Khan tells the story of India's black chickpea — a native pulse long overshadowed by its imported cousin — while Sussex Surplus turns waste food into a 60-guest communal supper with real climate credentials. In Bristol, the Mazi Project uses beans and shared cooking to build trust with care leavers and young asylum seekers.
In this episode:
● The forgotten story of India's black chickpea
● A Sussex farm supper club as genuine climate strategy
● The science of why eating together aids digestion and gut health
● How the Mazi Project uses beans to rebuild community
Featuring: Asma Khan, Phil Holtum, Dominique Ludwig, Melanie Vaxevanakis, Irini Tzortzoglou, and Food Foundation ambassador, Grace.
Click here for more information on Bang in Some Beans, and here for all the recipes in the series.
Click here for both series of Bang in Some Beans
Produced by Gilly Smith
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