Super yummy, super crunchy and not a frying pan in sight… these smokin’ onion rings are incredibly simple to make and make for a real treat.
To make 4 portions as a snack or side
2 red or white onions
Wet Mix:
4 tbsp of plant based milk, like oatly
1 tbsp flour of your choice
Dry Mix:
Who doesn’t love a bowl of guacamole in the middle of the table to dunk into? We love it dolloped on top of a fresh crunchy salad… piled into a sandwich… topped over tacos or simply to dip a tortilla chip into!
Ingredients for 4 portions:
1/2 red onion
1 green chilli
2 avocados
Juice of 2 limes
Olive oil
Sea salt
Freshly ground black pepper
Method:
Crushed Roast Rosemary Jazzy Mids
This is a delicious, simple way to serve the aweesome 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 Jazzy Mids, scrubbed
Olive oil or rapeseed oil
2 sprigs of rosemary, leaves only
Sea salt
Freshly ground black pepper
Method:
This is a delicious way to serve some seriously wonderful seasonal ingredients!
For 2 - 3 portions:
350g Jazzy Mids, 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 mint leaves
Method:
Garlic Mushroom and Asparagus Salad and Homemade Croutons
This salad is a delicious jumble of savoury flavour showcasing our wonderful seasonal, British mushrooms and asparagus.
Ingredients to feed approximately 4 people:
2 slices of sourdough or sweet potato bread
2 sprigs of rosemary
1 handful of chestnut mushrooms, sliced
1 clove of garlic, crushed or finely diced
1 tin of chickpeas, drained, rinsed and padded dry
This is a fab salad to use our celebrated British asparagus…
To serve 4, you will need:
2 courgettes
1 bundle of asparagus
The zest and juice of 1 lemon
1 tbsp olive oil
Sea salt
Freshly ground black pepper
Method:
1. Break off the ends of the asparagus at snapping point before slicing them lengthways as thinly as possible and place in a large mixing bowl.
Charred Asparagus and Tenderstem Broccoli with Chilli Lime Yogurt
This has to be the ultimate treat of a side dish… sensational with a steak… fab with fish or our personal favourite… featured on an abundant picky board with garlic prawns and polenta coated sweet potato fries.
To Serve 4:
1 bag or a big handful of Tenderstem broccoli
1 bunch of asparagus
4 tbsp plant based yogurt of your choice - we use a coconut or almond yogurt
This is a truly satisfying salad with a mouth-watering combination of sweet, earthy and zingy flavours; total comfort food!
Ingredients:
1 medium sized butternut squash
2 cloves of garlic, grated or finely diced
3 flat mushrooms, sliced
Juice of 2 limes
2 tbsp balsamic vinegar
1 tsp agave surup
6 or 7 vine tomatoes, quartered 1 red onion, finely sliced
1-2 red chillis, deseeded and finely sliced
Olive Oil
Sea salt
Freshly ground black pepper
Golden scorched aubergines, crispy rosemary potatoes, peppery watercress and a mustardy yoghurt dressing… a truly vegelicious winter salad.
Recipe to feed 2 generously or 4 as a side dish:
1 bunch of watercress, about 50g
1 aubergine,
1 large or 2 small potatoes, diced into 1 cm cubes
2 red onions, cut into wedges
2 sprigs of rosemary, stalks removed and roughly chopped
Sea salt
Freshly ground black pepper
Olive oil
A delicious seasonal addition to any roast!
Ingredients:
1 red cabbage, core removed and finely sliced
3 red onions, finely sliced
2 apples, cored and finely sliced into matchsticks
1 cinnamon stick
150 ml Balsamic vinegar
2 tbsp honae or maple syrup
Olive oil
Sea salt
Freshly ground black pepper
Method:
