Tip everything in a large sauce pan and stir well. Cook on a rolling boil for up to 10 minutes for a thickened sauce. Dish up with a drizzle more oil. Pair with big hunks of gluten-free bread or a Crunchwrap for a lovely light supper
Preheat the grill on high. Heat the oil in a large frying pan on high and sear the florets for a couple of mins, tossing occasionally, until they’ve taken on some colour. Add the seasoning and stir well to coat. Sprinkle over with the cheese and whack under the grill for a minute. A quick, healthy and delicious snack or use in a filling Crunchwrap
Cook the lentils according to packet instructions (around 25 mins). Preheat the oven to 200c. Add the beetroot to a roasting tin, drizzle with oil and cook for 15 mins. Add 1tbsp red wine vinegar, toss to coat, and cook for a further 5 minutes. Char the halloumi in a large pan on high heat with a little olive oil (around 5 mins). Add the lentils to the roasting tin when ready, along with a drizzle of olive oil, the parsley and some seasoning. Toss to coat then portion into serving dishes and top with the halloumi. Serve warm. Absolutely delicious! Enjoy x
First, make the Spicy Homemade Beans. Tip everything in a large sauce pan and stir well. Cook on a rolling boil for up to 10 minutes for a thickened sauce
While the beans cook, make the Smokey & Cheesy Broccoli Bites. Preheat the grill on high. Heat the oil in a large frying pan and sear the florets for around 5 mins, tossing occasionally, until they’ve taken on some colour. Add the seasoning and stir well to coat. Add the cheese then whack under the grill until it’s melted (a few minutes).
Construct the Crunchwrap. Heat a large frying pan on high then add a wrap and a couple of spoonfuls of beans and broccoli over one half with a little more cheese. Cook until the wrap turns slightly crunchy then add some avocado and fold over the wrap. Serve while hot. Absolutely delicious! Enjoy x
Heat the oil in a skillet or large frying pan on high-heat. Add the beans and fry for a couple of minutes to soften. Add everything else and cook for at least 5 minutes to allow the tomatoes to soften and reduce. Cook further for a richer, thicker, sauce (up to half an hour). Top with a fried egg for a decadent supper or use as a base to something from the freezer, like a vegan pie.
Preheat the oven to 200c. Add the beetroot to a roasting tin, drizzle with oil and cook for 15 mins. Add 1tbsp red wine vinegar, toss to coat, and cook for a further 5 minutes. At the same time, cook the lentils. Drain them then add to the roasting tin along with a drizzle of olive oil, the parsley and some seasoning. Toss to coat then portion into serving dishes and top with the feta. Serve warm. Absolutely delicious! Enjoy x
Heat a skillet on high-heat and sear the broccoli and courgette in a drizzle of extra virgin olive oil for 5 minutes. Add the halloumi in the final 2 minutes. Meanwhile cook the lentils (around 3 minutes). Combine everything and stir well. Portion into serving bowls and serve alongside a simple green salad. Absolutely delicious! Enjoy x
3 cooking apples, cored, peeled and cut into 1cm chunks
1.5tsp ground cinnamon
sultanas, handful of
4tbsp cold tap water
100g plain flour
50g butter, room temperature and cubed
35g caster sugar
First, make the compot. Add everything to a medium pan and give it a good stir. Cook for 15 minutes on low, stirring occasionally. Gradually add more water if the compot becomes too thick. Cook further as required until the fruit is soft and yielding and the consistency is a light caramel. Set aside to cool.
While the compot cooks, make the pie crust. Heat the oven to 180C. Tip the flour and sugar into a bowl and gently rub the butter into the flour mix to make a light breadcrumb then shape into discs. Place onto a baking tray and cook for 15 mins or until lightly coloured. Allow to cool.
Carefully add the compot to individual ramekins and top with the pie crust
Heat in the oven for 5-10 minutes and serve with vanilla ice cream. Absolutely delicious! Enjoy x
Cook the spaghetti according to instructions (around 10 mins)
Now, sauté the leeks – heat the oil in a large frying pan on high heat for 45 seconds. Add the leeks along with the seasoning and cook on medium heat with the lid on until the pastas ready, stirring occasionally. Add the garlic and cheese a few minutes before serving.
When the pastas ready, drain and add back to the pan along with 2tbsp pasta water, the olive oil, cream cheese and seasoning. Heat on low until the cheese has melted and is well combined.
Add the spaghetti to serving dishes and top with the leeks. Absolutely delicious! Enjoy x