Tapenade

Tapenade

A really tasty dip for crudites or pitta breads 110g stoned black olives 50g anchovy fillets 1tbsp capers 1tbsp Dijon mustard 1tbsp lemon juice Freshly ground pepper Whizz all ingredients togetherAdd 4tbsp olive oilStore in sterilized jar in fridge – keeps for months...
Chickpea and cauliflower curry

Chickpea and cauliflower curry

1tbsp sunflower oil 1 medium onion, thinly sliced 2 garlic cloves, crushed 2.5cm peeled and grated ginger 2cm of peeled and grated turmeric (or 1tsp ground turmeric) 1 green chilli, finely chopped (leave seeds in for more spice) 2tsps hot curry powder 300ml vegetable...
Rich chocolate cake

Rich chocolate cake

1 dessertspoon melted butter, for greasing tin 150g dark chocolate, chopped 125g butter 150g caster sugar 3 eggs, lightly beaten 55g plain flour or ground almonds Chocolate glaze: 110g dark chocolate, chopped 2tbsp milk 45g butter Preheat oven to 160oc/325of/gas mark...
Beetroot & Ginger Relish

Beetroot & Ginger Relish

This is lovely as part of a salad or a sandwich filler –  a bit messy to make but worth it 450g raw beetroot, peeled and grated 225g onions, chopped 50g butter 3tbsp sugar 30ml sherry vinegar 125ml red wine 2tsp fresh ginger, peeled and grated Sweat onions...
Pasta with goat’s cheese

Pasta with goat’s cheese

350g pasta 1tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1tsp fresh thyme, chopped 2 bay leaves 1tsp balsamic vinegar 400g tin chopped tomatoes 100g baby spinach leaves 1tbsp basil pesto 100g soft goats’ cheese, crumbled 2tbsp pine nuts, toasted...
30 day muffins

30 day muffins

  These are a great standby – the batter will keep in the fridge for up to 30 days and the baked muffins freeze well. Raspberries or blueberries are a lovely alternative to chocolate – you can even add frozen berries directly to the mix Ingredients 2...
Vegetable Soup

Vegetable Soup

Ingredients 1 cup potatoes, peeled and diced into 1cm cubes1 cup onions, peeled and chopped3 cups vegetables, diced into 1cm cubes4 cups vegetable stock or water Method In a large pan, melt 1 tablespoon oil and 25g butter over a medium heatToss the potatoes and onions...
Tabouleh

Tabouleh

A lovely salad – traditional to use pearl barley for this but also delicious with quinoa or couscous. Use any available vegetables. Ingredients 300g pearl barley or quinoa or couscous2 plum tomatoes1/3 cucumber3 spring onions½ green or yellow pepperHerbs e.g....
Sauerkraut

Sauerkraut

What you need: 1 head of cabbage (green, white or red, or a mix)1 tablespoon salt1 sterilised glass jar with a tight-fitting lid What to do: Take the tough outer leaves and the hard core from the cabbage and shred finely.Place in a large bowl, sprinkle with the salt...
Purple Power Smoothie

Purple Power Smoothie

Beetroot is good for boosting circulation and liver detoxification. Blueberries contain many nutrients including calcium, magnesium, iron and vitamin C and moderate consumption can reduce the risk of many diseases. Ingredients 1 medium uncooked beetroot, washed,...
Leek & Potato Soup

Leek & Potato Soup

Ingredients 450g potatoes, peeled and chopped into 2cm cubes 350g leeks, washed, and sliced thinly (use green and white parts) 100g onions, peeled and chopped 50g butter 600ml vegetable stock or water, warm 600ml warm milk Method Melt the butter in a large potAdd...
Hummus

Hummus

This has replaced mayonnaise as my favourite spread for sandwiches. The chickpeas and tahini are full of protein and minerals. This recipe makes 2 jars and I find it freezes well. This is the basic recipe and can be spiced as you wish. Lovely for a dip with sticks of...