A rustic Italian bean stew packed full of veggies & flavour! If you fancy giving it an extra kick -simply add a chopped chilli when you're sizzling the onions and garlic!
Ingredients to serve 6:
2 onions, finely diced
3 garlic cloves, crushed
2 celery sticks, finely diced
2 carrots, finely diced
2 sprigs of rosemary
This is a delicious salad to serve on it’s own or as part of a lovely picky feast!
Ingredients to serve 4:
1 butternut squash, cut into bite sized chunks
8 stalks of kale
1 red onion, finely sliced
1 avocado, diced
2 tbsp toasted sesame seeds
Red wine vinegar
Sea salt
Freshly ground black pepper
Olive oil
Method:
These are pure, delicious comfort food - fluffy in the middle & crispy on the outside! We love them served with a big mixed salad or a chunky salsa.
Ingredients to make 4 - 5 potato cakes:
4 or 5 medium sized potatoes, peeled and diced
1/2 a sprout top or a wedge of a savoy cabbage, finely shredded
2 sprigs of thyme, stalks removed
Sea salt
Rustic, tasty, vegeliciousness!
Ingredients:
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
1 leek, finely sliced
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:
This is a fresh, zippy slaw - perfect for serving with a winter feast of hot, loaded baked potatoes or a even a zesty side to a curry!
Serves 6
1/2 a red cabbage
6 carrots
2 red onions
1 pomegranate
2 handfuls of rocket leaves
3 tablespoons of olive oil
The zest and juice of 1 lime
The zest and juice of 2 clementines
Sea salt
Freshly ground black pepper
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:
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 runny honey
Olive oil
Sea salt
Freshly ground black pepper
Method:
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:
