This is a brilliant centre piece for a Sunday roast or served with a selection of tasty salads and dips for a delicious dinner!
Ingredients:
1 Cauliflower
2 cloves of garlic
8 sprigs of thyme or 2 tsp of dried thyme
Olive oil
Sea salt
Freshly ground Black Pepper
Method:
1. Pre-head the oven to 180c / 350f / gas mark 4.
2. Pick off all the outer leaves from the cauliflower and trim the stalk on the base to make sure it can lay flat.
This is a really simple sauce and a great way to hide veg into a meal for children and adults alike! You can toss it through any pasta of your choice, mix it through veggie rice jumbles or even mix it through hot chickpeas and toasted kale!
Ingredients for 4 - 6 portions of sauce
2 carrots
1 courgette
A handful of mushrooms
1 pepper
1 onion
A handful of tomatoes
2 tsp fresh thyme leaves or dried oregano or dried mixed herbs
2-4 cloves of garlic
Roasting or frying mushrooms until they become a deep golden brown really brings out their incredible flavour which gives this soup its intense natural richness… you wouldn’t believe it wasn’t laden with double cream!
Ingredients to feed 4 for lunch or a light supper:
Ruby Radicchio Caesar & Vegbred Croutons
Radicchio lettuce has a punchy bitter flavour (a bit like pink grapefruit) and teams up really well with sweet flavours like root veggies and seasonal fruits or in this case with a punchy, garlicky Caesar-style dressing and crunchy croutons - This salad is bold, robust and full of flavour...
You Bitter Believe It!
Serves 4
This is a comforting, warming soup with a fiery harissa kick which goes brilliantly with the sweetness of the butternut squash. We love keeping it warm in a big flask and serving it with rosemary flatbreads as part of a autumn picnic.
Serves 4
Ingredients:
1 butternut squash
3 white onions, roughly chopped
3 cloves of garlic, roughly chopped
A glug of olive oil
This is a family staple that we have tweaked into a completely plant based version.
The finely chopped veggies mixed with lentils and tomatoes cooks down into an amazingly delicious sauce that would give any regular lasagne a run for its money!!!
Serves 6
RAGU SAUCE :
2-3 red onions
5 garlic cloves
A good splash of tamari - approx 2 tbsp
Woody herbs fresh or dried ( 1 1/2 tsp thyme, oregano if dried)
No prepping, no faffing, it’s as simple as wash… bake… eat!
This is a brilliant, foolproof method of cooking corn in the oven if you haven’t had the chance to light the BBQ or the summer weather is a little on the wet side or you just fancy a simple tasty lunch. Of course, it is just as amazing on the BBQ, you just have to remember to rotate the corn 3 or 4 times throughout cooking.
We’ve suggested a few optional seasonings which go brilliantly with sweetcorn but it’s totally up to you!
Creamy Sweetcorn Chowder
This chowder is creamy, light, full of flavour and not a drop of cream in sight!
Ingredients:
1 white onions diced
2 cloves of garlic finely diced or grated
4 potatoes scrubbed and diced
4 cobs of corn kernels cut away from the cob
1 good quality vegetable stock cube
Sea salt
Freshly ground black pepper
Olive oil
Method:
We’re so, so excited to have cherries back in stock! Over the next few weeks and hopefully months, we’ll be offering our supercharged delicious cherries sourced from the Blackmoor Estate, Hampshire, who started growing cherries amongst their orchards where they have also been growing apples and pear for generations! These juicy Rubys are sweet, tasty packed full of antioxidants and just 14 of them count as 1 of your 10 a day!
Here’s how we love to eat them!
This is a delicious combination of flavours… perfect for breakfast or served as a light, bright pudding!
Ingredients to serve 2:
2 big handfuls of cherries
The zest and juice of 1 lime
A couple of sprigs of mint
2 tablespoons of coconut yoghurt
A small handful of toasted coconut flakes
Method:
