Thai Sweetcorn Soup


This is a delicious, hearty, soup - with the fragrant Thai curry paste, rich coconut milk, sweetcorn and rice - it’s bold, full of flavour and makes a really satisfying meal for lunch or dinner.

Ingredients to serve 4:

150g of white rice (or rice of your choice) OR leftover cooked rice

1 bunch (about 6-8) of spring onions, finely slice, widthways

1 chilli, finely chopped - remove the seeds if you don’t want as much heat!

3 cloves of garlic, peeled and grated

Pointed Cabbage Ceasar

This is a delicious way of enjoying a cabbage - charred, steamed tender leaves, crispy torn pieces of bread and a tongue tingling punchy garlic dressing! It makes a great lunch, light dinner or a side. The key is to be brave with the dressing - tasting it by itself will be full on and intense but once it’s drizzled over the cabbage and dished up with the crusty bread pieces, cheeze and olive oil - it’ll all make delicious sense!


1 pointed cabbage

2 cloves of garlic, peeled and grated

2 tablespoons of plant based mayo

Veg Fondoo!

Our Veg Fondoo is our plant based take on the delightful kitchen 70’s favourite - delicious charred veggies and chunks of bread with a bubbling pot of cheezy sauce to dip them in!

This is ultimate sharing food, ideal for putting in the middle of the table to enjoy with family and friends!


Serves 4 - 6


2 portions of Caulishoots

2 portions of Tenderstem broccoli

Bang Bang Caulishoots

Crunchy coated Caulishoots with a sweet and spicy dip to dunk them in! Need we say more..?

Serve 2 - 4


4 tablespoons of plain four

1 tsp smoked paprika

100 - 200 ml of water - ideally sparkling

100g of bread crumbs - either home made from odds and end of bread or shop bought

2 portions (400g) of Caulishoots


For the sauce:

2 tablespoons of Nojo Sesame sauce

Simple Singapore Noodle Stir Fry

You might have had Singapore Noodles from your favourite Chinese takeaway or Asian restaurant but guess what? They’re super simple to make at home!

This is bowl of chewy noddles and fresh veggies with the flavour dial off the scale! Packed with chilli, garlic, ginger and curry powder to give everything that signature Singapore Noodle punch!



1 red onion, peeled and finely sliced

2 cloves of garlic, peeled and finely chopped

Funky Fruit Kebabs


Time to get fruity with these super simple funky fruit kebabs. They are a great idea for snacking... and I don't mean just for the kids. Pile them up with all the fruits you love and giving them a squeeze of lemon will help keep their colour, even in the fridge. ⁠



You may have wonderful memories of eating Paella on holiday and thought that it’s far too complicated to cook at home… here is a simple version that has developed over cooking it lots of times that’s super tasty, uses lots of veggies and works well swapping ingredients to whatever you like or may have at home. See this simply as a one pan full of deliciousness that just happens to look and taste amazing too.



I bag of Paella Rice approx 500g

I pepper

2 onions red or white

Smoky Sweetcorn Ribs

This is a super funky way of serving sweetcorn and makes a delicious bowl of tasty finger food snack or side.


Ingredients for 2-4 portions:

2 cobs of corn

The juice of 1 lemon

1 heaped teaspoon of smoked paprika

1 clove of garlic, grated

1 red chilli, finely chopped

Worcestershire sauce

Sea salt

Olive oil

2 tablespoons of plant based mayo - we used The Vuger Co. Smoky ‘Bacon’ mayo

A small handful of coriander or flat leaf parsley


Veggie Kebabs

Veg Packed Kebabs


This is a great way to enjoy veggies in the hot weather! Long skewers of delicious, fresh Summer veggies with a smokey sweet marinade either charred on the BBQ or roasted in the oven - we love then served with a fresh crisp salad or a summer slaw and crusty bread for a sizzlin’ Summer feast!

All veggies for these kebabs are completely changeable - if your want to leave out one of the ingredients or double up something - go for it!   



6 Mushrooms, left whole

Chilled Summer Soup

Gazpacho, or chilled soup is a delicious, refreshing, tasty lunch or light dinner to enjoy in the hot weather - it’s full of fresh flavour and all it takes is a little chopping and blending. We’ve topped it with freshly chopped onion and cucumber to add a little crunch but its also lovely served with big crunchy croutons!


You’ll need a freestanding blender or a hand blender and a tall jug.


For the soup:

1 slice of bread, roughly chopped

1 clove of garlic, peeled and halved