Veggy Baked Bundles

These are so good that you’ll want to cook extra roasted veggies just so you make them the next day. The best thing is… they work with pretty much any leftover cooked veggies like roast potatoes, butternut squash, carrots, roast onions or cooked greens!

Serves 4 as a light bite or 2 as a main meal

Baked Beets

Baked Beets

This is a great way of cooking beetroot, you lose none of their delicious flavour and if you have the oven on for something else you can just pop them in and just let them do their thing!


1 Bunch of beetroot

2 tsp of olive oil

Sea salt

Freshly ground black pepper


1. Set the oven to 180c/ 350f/ gas mark 4. Line a couple of lengths of tin foil with greaseproof paper and set aside.

Shallot & Butterbean Casserole

Filling, tasty and beyond peeling a few shallots and chopping some garlic, this casserole takes practically no time to prepare!


8 Shallots, peeled and trimmed

3 cloves of garlic, roughly chopped

2 tins of tomatoes

2 tins of butterbeans, drained and rinsed

1 tbsp of tomato puree

Sea salt

Freshly ground black pepper

Olive oil


1. Preheat the oven to 160c/ 320f/ gas mark 2.

Firecracker Cauliflower

This is a delicious, speedy side dish, packed full of fiery flavour… perfect for a mid week meal to go with an Asian inspired curry!

2 red onions, finely sliced
2 cloves of garlic, finely sliced
1 large thumb sized piece of ginger, peeled and finely diced
1 cauliflower, broken into bite size florets
1 red chilli, finely sliced
2 tsp honey
2 tbsp tamari sauce
The juice of half a lime plus 4 lime wedges to serve
Coconut oil or olive oil

Onion Prep Top Tips!

How Do You Like These Onions!

How you prepare an onion is totally dependant on the dish you’re creating. From a slow cook to a speedy salad, onions provide a delicious flavour.  

Whole Peeled Onions

Totally delicious left whole or halved then nestled into a tray of potatoes before roasting… or wrapped in foil with olive oil and woody herbs then baked in the oven for about an hour until soft and tender.


Veggie Miso Broth

This miso broth is quick to make, tastes amazing and is packed with so many veggies, you just know it’s doing you good.



3 tbsp of Miso paste

2 cloves of garlic, crushed

1 thumb sized piece of ginger, grated

1 red chilli

1 red pepper, finely sliced

1/4 cabbage, finely shredded

2 flat mushrooms

Large handful of Tenderstem broccoli with the bottoms trimmed

2 courgettes, spiralised or peeled into ribbons with a potato peeler

Tamari sauce