Garlic Cauli Mash

A delicious, light alternative to potato mash!


Ingredients to serve 5 - 6 people:

2 heads of cauliflower, outer leaves removed

2 cloves of garlic, peeled

2 tablespoons of olive oil

Sea salt

Freshly ground black pepper



1. Break up the head into florets of equal size and chop up the core into small pieces then pace it all in a large saucepan along with enough water to half cover the cauliflower.

Loaded Sweet Potatoes

Baked sweet potatoes make a delicious alternative to regular potatoes and piled up with this munchy, garlicky kale mixture you’re on to a #vegpowered vegelicious winner!

Recipe feeds 2 as a main course or 4 as a side dish.


2 sweet potatoes
8 stalks of kale
2 cloves of garlic, finely minced
1 red chilli, finely chopped
Sea salt
Freshly ground black pepper
Olive oil


How To Prep A Cabbage

Were here to help you be the master of your kitchen!

Here are our top tips to get the most out of you cabbages...

1. Strip back the outer leaves and set them aside.

2. Cut the cabbage head in half.

3. Remove the core by cutting cutting alongs the core which will naturally create an upside down 'v' shape then remove and disgard the core.

Kale & Potato Soup

This soup is as frugal as it is comforting and delicious… soft potatoes, sweet onions and nourishing kale in a savoury-sweet broth! 


Ingredients to serve 4 - 6 people 

2 white onions

2 cloves of garlic

2 sprigs of rosemary, leaves only

2 medium sized potatoes

2 good quality vegetable stock cubes

4 or 5 stalks of kale

Sea salt

Freshly ground black pepper

Olive oil



Rustic Bean Stew

This is a delicious, light, sunny tasting stew, packed full of flavour from all the veggies… a great, rustic dish to cook up for a crowd to enjoy on a Spring evening served with Garlic Cauli Mash and crusty bread.


Ingredients to serve 6:

2 - 3 carrots, tops removed, scrubbed and diced

2 sticks of celery, diced

2 white onions, diced

4 cloves of garlic, finely chopped

2 tins of chopped tomatoes

2 tins of butterbeans or white beans of your choice

Breakfast Burritos

These veg-packed burritos are not only totally delicious but super simple and quick to prepare. They are perfect for a weekend breakfast, brunch or wrapped up for an on-the-go snack! 

Ingredients To serve 4:

2 red onions, peeled and finely sliced

2 peppers, deseeded and finely sliced

2 tins of cannelloni beans

2 limes

A handful of tomatoes, roughly chopped 

1 chilli deseeded and finely chopped 

1 avocado, diced

1 big handful of coriander, roughly chopped

Husk Baked Sweetcorn

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!

Lemony Seedy Beans

This is a great little side dish to serve with anything from a Sunday roast, a summer BBQ feast or taken on a picnic!


Serves 2 - 4

200g green beans, trimmed

1 lemon

1 handful of mixed seeds

Olive oil

Sea salt 

Freshly ground black pepper



1. Zest the lemon with a fine grater and place the zest into a small bowl. Drizzle over 2 tablespoons of olive oil, season with a pinch of salt and pepper and mix well then set aside.

Rosemary Salt

This rosemary salt is an absolute treat to have in the cupboard… it’s perfect to add a quick pinch of herby seasoning to anything you’re cooking or as a fragrant finishing salt for crispy roast potatoes!



1 part rosemary leaves removed form the stalks 

4 parts sea salt

e.g 1 tablespoon of rosemary leaves & 4 tablespoon of sea salt


Equipment we’ve used: