Turmeric Chickpea Patties

Method   In a food processor add all of the ingredients and blend. You want some chickpea chunks left in so don't over blend! If you have time place the

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Tandoori Tofu Skewers

Methods   Preheat oven to 180c and line two baking trays with parchment paper. In a large mixing bowl combine the maple syrup,

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Halloumi Pitta Pockets

Methods   Cut the red onion in half and cut them into strips Half the cherry tomatoes Remove the coriander from it's stalks

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Sesame florets

Methods   Stir-fry small florets of broccoli in a little rapeseed oil. Add a dash of oyster sauce (use soy for vegan option) and

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Cumin Roasted Vegetables

Methods Preheat oven to 180C/350 F and scatter the new potatoes, red onion chunks, parsnips and carrots on a couple of baking trays. In a

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Butternut Squash Soup

This starchy bright orange veg is higher in carbs than vegetables like leafy greens but they make a nutritious alternative to potatoes, and unlike

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Beetroot Dip

Beetroot is thought to be one of the most environmentally friendly crops, as it often grows well without pesticides. Its texture and versatility mean

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Pitta with falafels

Methods We love these warmed pittas, spread with a generous spoonful of hummus and topped with lightly spiced falafels, packed with fresh herbs.

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Pea & Mint Soup

Methods   1. Heat the olive oil in a large saucepan over a medium heat, once hot add the chopped onion and garlic and fry for 3-4

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Crispy Chickpea Buddha Bowl

Method     1.Preheat oven to 180°C/350°F and add the butternut squash cubes to a baking tray. Season

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Roast parsnip & celeriac soup with crunchy topping

Methods   1. Preheat the oven to 180°C. Combine the olive oil, celeriac, parsnips, onion and garlic in a bowl and mix well. Transfer to a

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Roast parsnip & celeriac soup with crunchy topping

Methods   1. Preheat the oven to 180°C. Combine the olive oil, celeriac, parsnips, onion and garlic in a bowl and mix well. Transfer to a

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