Bubble and squeak is one of life’s great pleasures, it’s totally delicious, feeds a crowd and obviously brilliant for using up any leftovers!
The ingredients for the bubble is all down to you and what you have left over from your Christmas feast - we would suggest a combination of any of the following leftovers:
Who can resist a fluffy on the inside, crispy on the outside, golden wonder of a roast potato?! Serve them with a roast… serve them part of a picky sharing platter… serve them with salad and a jumble of spiced roast veggies… or simply serve them in a bowl alongside your favourite dip!
This is the best method we know to cook to perfect roast spud - the key is to let the potatoes go completely cold after part boiling. We won't bore you with the science of why it works - just trust us and see for yourself!
Ingredients:
Smashed Roast Rosemary Jazzy Mids
Perfect with breakfast, lunch, dinner or just as a snack to gobble with a glass of something chilled.
For 2-3 portions:
350g Potatoes, scrubbed
Olive oil or rapeseed oil
2 sprigs of rosemary, leaves only
Sea salt
Freshly ground black pepper
Method:
1. Pre-heat the oven to 180c/ 350f/ gas mark 4 and line a baking tray with greaseproof paper.
Love them or hate them the humble Brussel is a seasonal must-have.
Kelly’s famous garlicky roast sprouts are such a treat - we’d challenge any sprout-phobe to not like them!
To make 4 portions:
500g sprouts
2 cloves of garlic, peeled and finely mashed
2 sprigs of rosemary
75g vegan spread or olive oil
Sea salt
Freshly ground black pepper
Method:
This soup is so versatile and open to adaptation, depending on what you have available making it a brilliant recipe to use up all those bits and bobs you don’t know what to do with!
The ingredients listed are what we used but if you have more of one thing and less of another… fancy adding other veggies or want to swap lentils for different pulses, cooked rice or chopped potatoes - go for it!
Ingredients To Serve 8:
3 cloves of garlic, finely chopped
2 onions, diced
Sometimes - you’ve just got to have pie!
This leek & potato pie is delicious, indulgent and a great alternative to a Sunday roast served with some roasted root veggies and a pile of braised cabbage.
Ingredients:
2 leeks, halved lengthways and finely sliced
3 potatoes, peeled and cut 2 cm pieces
1 large or 2 medium white onions, diced
3 cloves of garlic, grated or finely minced
4 sprigs of thyme, leaves only
Nourishing, filling, hydrating, packed with delicious veggies and a tangle of slurp-worthy noodles… this Miso bowl will never fail to re-set, revive and energise!
Ingredients to serve 4:
2 handfuls of mushrooms, sliced
2 tbsp miso paste or 2 sachets of miso granules
2 cloves of garlic, finely sliced
2 thumb size pieces of ginger, sliced into skinny matchsticks
1 green or red chilli, deseeded and finely sliced
1 - 2 handfuls of Tenderstem broccoli
When it comes to breakfast, just 5 minutes of prep the night before will set you up for a delicious and satisfying start to your day. Plain rolled oats are inexpensive and hugely nourishing… jazz them up with fruit and a sprinkle of nuts and you’ve got yourself a powerhouse breakfast to get you through the morning!
This is an all-in-one method to save you time but if you prefer, you can add the grated or chopped fruit in the morning or just before you tuck into your delicious oats.
The simpleness of this salad is so easy, super delicious and looks gorgeous too.
For 2 - 4 portions:
500g salad potatoes, washed and scrubbed
1 - 2 cloves of garlic, peeled and mashed
1 bunch of spring onions, trimmed and finely sliced
Olive oil
Sea salt
Freshly Ground Black pepper
1 handful of fresh herbs - mint, parsely, coriander, dill
Method:
This is the perfect slaw for a hot, sunny day… crunchy, juicy, light and so refreshing!
Ingredients to serve 4 - 6 as a side:
4 sticks of celery
4 spring onions
1/2 cucumber
2 apples
1 handful of fresh mint leaves
The juice of 1 lemon
1 big handful of pumpkin seeds
Sea salt
Olive oil
Method:
