Squash, Bean and Aubergine Thai Curry

Serves around 6 Ingredients • 1 tsp coconut oil • 1 large onion (chopped) • 1 aubergine (chopped into small chunks) • Half butternut squash (chopped into small chunks) • 500g cooked beans (roughly two tins. Use any bean you fancy) • 200g garden peas • 500 ml of veg stock • 1 tin coconut… Read more »

Anna’s Mushroom and Bean Stroganoff

• 600g white/chestnut mushrooms (sliced) • 1 tin beans (any variety and optional) • 1 tsp coconut oil • 1 large red onion (chopped) • 1 tin chopped tomatoes • 200 ml red wine • 1 large tsp bouillon or vegetable stock • 1 tsp marjoram (dry) • 1 tsp basil (dry) • 2 garlic… Read more »

My Lentil Dhal

This dhal makes enough for about 6 portions and is a great dish to freeze for your lunches. Serve with a wholemeal pitta bread and side salad or just eat as it comes. It’s really tasty and will fill you up. Yum! Ingredients: • 1 tsp coconut oil • 1 fresh red chilli (chopped and… Read more »

Quinoa and Red Kidney Bean Salad

Ingredients: I’m not even going to say how much of each you should put in as you can include as much as you like .The only herb to watch is mint as it can be quite overpowering. • Quinoa, rice or bulgar wheat • Fresh parsley (chopped) • Fresh mint (chopped and optional) • Tomatoes… Read more »

Berry Good Dessert

This is a particularly spring like dessert packed with goodness with a hint of gingery spice to tingle the tongue. Serves one Allow a couple of hours to make the ginger/date sauce. Ingredients: For the date sauce • 100g stoned dates • 10g finely grated fresh ginger • Boiling water For the rest of the… Read more »

Courgette and Pea Tortilla Recipe

Serves 3 Ingredients: • 1 x tbsp olive oil • 1 x onion (chopped) • 1 x chilli (chopped and optional) • 1 x medium sized courgette (grated) • 200g x garden peas • 6 x eggs • 30g x parsley (roughly chopped) • 1 tsp cinnamon • ½ tsp salt To make: 1. Place… Read more »

Mushroom & Leek Risotto Recipe

I made this little number minus the risotto rice. Recommended as a side with your Sunday breakfast of poached egg and rye bread perhaps with a little avocado. Serves 2 Ingredients: • 1 tsp coconut oil • 1 leek • 300g chestnut mushrooms • 1 tsp bouillion/veg stock • 200ml boiling water • 1 tsp… Read more »

Roasted Pepper Tommy Dip

Having just spent my honeymoon skiing and over-indulging in delicious french cuisine, my body is craving my usual diet. I fancied an alternative to houmous, so on my slow hobble to the local supermarket I got my mind creating and came up with this ‘Roasted Pepper Tommy Dip’. It’s a little misleading as I added… Read more »