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Discover our Delicious and nutritious recipes, bursting with health benefits in every bite.

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Breakfast Tofu Scramble Wraps

Method   1. Begin by heating a pan on a medium heat. Add a drizzle of oil and then crumble the block on tofu into the

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Fibre Fix Wrap Pizzas

Method   1.  Preheat oven to 180c and line two baking trays.   2.  Heat a pan on a medium heat and add a drizzle of oil

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Super Crunch Salad

Method   1. Grate the carrot, slice the cucumber, radishes and celery   2. Mix together the salad, grated carrot, sliced

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Chickpea Fajitas

Method   1. Preheat oven to 180c. In a bowl combine the rinsed chickpeas with paprika, cumin and 1 tablespoon of olive oil. Scatter them

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Turmeric Chickpea Patties

Method   In a food processor add all of the ingredients and blend. You want some chickpea chunks left in so don't over blend! If

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Roasted Sweet Potato and Sesame Hummus

Method   1. Preheat oven to 180c and line a baking tray. 2. Add the sweet potato chunks to the tray, drizzle with some oil and place in

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Chunky Butternut Squash Soup

This starchy bright orange veg is higher in carbs than vegetables like leafy greens but they make a nutritious alternative to potatoes, and unlike potatoes,

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Tandoori Tofu Skewers

Methods   Preheat oven to 180c and line two baking trays with parchment paper. In a large mixing bowl combine the maple syrup,

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Halloumi Pitta Pockets

Methods   Cut the red onion in half and cut them into strips Half the cherry tomatoes Remove the coriander from it's stalks

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Sesame florets

Methods   Stir-fry small florets of broccoli in a little rapeseed oil. Add a dash of oyster sauce (use soy for vegan option) and

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Cumin Roasted Vegetables

Methods   Preheat oven to 180C/350 F and scatter the new potatoes, red onion chunks, parsnips and carrots on a couple of baking trays. In a small bowl

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Butternut Squash Soup

This starchy bright orange veg is higher in carbs than vegetables like leafy greens but they make a nutritious alternative to potatoes, and unlike

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Beetroot Dip

Beetroot is thought to be one of the most environmentally friendly crops, as it often grows well without pesticides. Its texture and versatility mean

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Vibrant Roasted Veggies

Methods   Preheat oven to 180C/350F Place layers of thinly sliced beetroot, carrots and red onion onto a greased baking

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Pitta with falafels

Methods We love these warmed pittas, spread with a generous spoonful of hummus and topped with lightly spiced falafels, packed with fresh herbs.

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Pea & Mint Soup

Methods   1. Heat the olive oil in a large saucepan over a medium heat, once hot add the chopped onion and garlic and fry for 3-4

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Chicken Tikka Pitta Pockets

Methods   1. Put tikka paste, yogurt, tomato paste, oil and chilli in a bowl and mix well   2. Stir in the chicken and leave to

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Roast parsnip & celeriac soup with crunchy topping

Methods   1. Preheat the oven to 180°C. Combine the olive oil, celeriac, parsnips, onion and garlic in a bowl and mix well. Transfer to a

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Tomatoes, grilled corn & watermelon salad

Methods   1. Drizzle corn with oil and season with salt and pepper. You can either grill it on the barbecue or alternatively wrap each

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5 ways with…Nectarines

Nothing tastes more like summer than sinking your teeth into a juicy nectarine. They’re a good source of gut friendly fibre and contain vitamin C (immune boosting), A

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5 ways with…Aubergine

Aubergines have a delicious smoky flavour and when cooked they transform from rubbery and dry, to indulgent and soft, with an almost meaty texture. To get the most out

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5 ways with…Asparagus

The asparagus season in the UK is only short from early May to July. These vibrant green spears have a delicate flavour and are a delicious accompaniment to a meal.

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Rhiannon’s courgette, pea & mint soup

This recipe is taken from Harley street nutritionist, Rhiannon Lamberts, new book; Renourish: A Simple Way to Eat Well. Rhiannon helps you discover the foundations for a

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Friday night fish and chips

Methods   1. Heat the oven to 180C fan. Wash the sweet potatoes and chop them into chunky wedges. Lay them

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Friday night fajitas

Methods   1. Heat the olive oil in a large frying pan over a medium heat. Add the onion (saving ¼ for the

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Tuna with a herby seed crust and quick Italian salad

Methods   1. Start with making your salad. Heat a griddle pan and when really hot place on the courgette rounds in a single layer. Grill on

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Beetroot and tzatziki dips

Beetroot, horseradish and feta   This colourful dip will definitely brighten up your picnic. Beetroot is an excellent source of the B

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Quick & easy pitta pizzas

Toppings   Garlic mushrooms and tenderstem broccoli (vegan) Roasted vegetables (red onion, aubergine, courgette, peppers)(vegan) Goats

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Tandoori monkfish, coconut & green mango chutney

Methods   1. First make the marinade for the fish by heating your oil in a pan and frying the ginger, garlic, and spices for a minute or

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Vietnamese style spicy fish noodle salad

Methods   1. Start by marinating the fish – preferably you want this to go in the fridge a few hours before you want to cook, but even half

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5 ways with…Cauliflower

If you’ve ever been told to avoid beige foods then cauliflower is an exception. This cruciferous vegetable is rich in anti-inflammatory and anti-oxidant nutrients, and

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Halloumi, pea & watercress salad with mint dressing

Methods   1. Preheat the oven to 200C/180C fan. To prepare the new potatoes, give them a good wash and cut in half. Lay them out on a baking

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Ginger, lemongrass and coconut curry with tofu

Methods   1. Begin by preparing the tofu. Wrap the tofu in kitchen roll, this helps to remove any excess moisture. Lay a plate over the tofu

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Sweet potato, red pepper and tenderstem broccoli tray bake

Methods   1. Preheat the oven to 200C/180C fan/gas 6.   2. In a large roasting tray, add the chunks of sweet potato, peppers and

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Spiced prawn & lentil salad with a minty yogurt dressing

Methods   1. Make your dressing by placing all your ingredients in a bowl and whisking to combine. Leave in the fridge until ready to

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Italian stuffed courgettes

Methods   1. Preheat the oven to 200C/180C fan.   2. Cut the courgettes in half lengthways, and use a spoon to scoop out the

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Speedy tofu pad thai

Methods   1. Place the rice noodles in a bowl and cover them with boiling water and let sit for 5-10 minutes until they become soft while you

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Summer chilli with sundried tomatoes & basil cornbread

Methods   1. Start by making the chilli: Heat up a tablespoon of coconut oil in a large pan. Add in the finely chopped carrot, celery and

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Sage, Apricot & Seed Nut Roast

Methods   1. Preheat the oven to 180°C.   2. Start by making the nut roast. Mix the milled flaxseed in a small bowl and leave to

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Fish, veg and pesto skewers

Methods   1. If using wooden skewers, place them in a large dish and cover with cold water, this will stop them burning.   2. Cut

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5 ways with…Tomatoes

Nothing smells more like summer than ripe tomatoes and fresh basil. Whether they’re fresh, tinned, dried or made into passata, they’re the all-time kitchen

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Greens & grains meatless meatballs with a chilli chickpea tomato sauce

Methods   1. Start by making your meatballs. Wash and pat dry your greens using kitchen paper. Pulse in batches in a food processor - or you

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Roast squash salad with lemony yogurt dressing

Methods   1. Pre-heat your oven to 200°C/180°C fan.     2. Deseed the butternut squash and slice into wedges (feel free

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5 ways with…Peppers

Peppers are one of our favourite veggies as you can add them to lots of different dishes and they pair well with a variety of flavours. They do much more than add colour

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5 ways with…Apples

The humble apple comes in all sorts of flavours, colours and textures including sweet, crunchy, sharp, soft-fleshed, red, yellow and green. They are at their best from

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Moroccan vegetable tagine

Methods   1. Heat the oil in a deep casserole dish or clay pot if you have one. Add the chopped onion and fry for 8 minutes or until

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Butternut squash & cavolo nero curry

Methods   1. Preheat the oven to 180C.   2. To speed up cooking I like to pre-cook some of the vegetables. Peel the butternut

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Beetroot & Feta Burgers

Methods   1. Preheat the oven to 180C.   2. Peel the beetroot and grate it into a bowl. We would recommend using disposable gloves

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Aubergine Parmigiana with toasted nutty crumbs

Methods   1. To start the parmigiana preheat the grill to on high and put a large tray on a shelf close to the heat. Top the ends off the

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Beetroot, courgette & cheddar rolls with rainbow salad

Methods   1. Preheat your oven to 170° C fan. Mix together the flours, baking soda and salt.   2. Add the buttermilk, grated

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Pitta with Falafel, Tabbouleh Salad and Mint Yogurt

Methods   1. Preheat the oven to 200C/180C fan.   2. Add the couscous to a medium sized bowl and pour in just enough boiling water

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Smoky aubergine baba ganoush

Methods   1. Preheat the oven to 180C.   2. Top and tail the aubergines, and cut in half lengthwise. Place them flesh side up on a

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Vietnamese pho with tofu

Methods   1. Start by making the broth. Place a large pot on a medium heat and add the onions, garlic, ginger, star anise, cinnamon stick,

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Roasted cauliflower & chickpea salad

Methods   1. Preheat the oven to 160C.   2. Break the cauliflower into small florets and lay out on a baking tray. Drizzle over the

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Red lentil dhal with crispy kale

Methods   1. Rinse the lentils until the water runs clear. Add them to a deep saucepan with 600ml of water and bring to the boil. Add the lid,

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Forbidden summer rice salad

Methods   1. Begin by roasting the pepper, aubergine and courgette. Toss them in olive oil, salt, pepper, and baked on a parchment lined

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Jewelled Guacamole & Peppers on Rye by Alice Mackintosh

Methods   1. Preheat the oven to 180°C.   2. Place the peppers on a baking sheet and drizzle with the olive oil and a little

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Moroccan Spiced Shakshuka

We have teamed up with Clarence Court to bring you this delicious Moroccan Influenced Spiced Shakshuka. This is a more Moroccan take on shakshuka but with the added

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Butternut squash, peppers and beans chilli

Methods   1. Preheat the oven to 200˚C/400˚F/gas 6.   2. Peel and chop the butternut squah into bite-sized pieces and place onto

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Sweetcorn and spring onion pancakes

Methods   1. Whisk the eggs, milk, flour, coriander baking powder and a pinch of salt together until smooth, then mix in the sweetcorn and the

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Halloumi & Roasted Veg Pitta Pockets

Methods   1. Cut your courgettes into strips. De-seed the peppers, and cut them into strips.   2. Add a drizzle of olive oil to a

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Rainbow Ratatouille

Methods   1. Preheat the oven to 190C. Cover the bottom of a large baking dish with your pasta.   2. Cut all the vegetables into

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Veggie & Vegan Pitta Pizzas

Pesto, Asparagus, Sun-dried tomato Pizza:   3 Asparagus spears   3 Sun-dried tomatoes   Pesto (we have used Tidefords

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Fish Finger Pitta

Methods   1. In a bowl whisk the egg. In another bowl combine the breadcrumbs and paprika, season with salt and

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Halloumi & Chargrilled Veggies

Methods   1. Put 6 wooden skewers into a tray of cold water to soak – this will stop them from burning.   2. Cut the halloumi

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Greek-style chicken pitta

Method   1. Make tzatziki. Combine all the ingredients in a bowl, then season to taste and set aside.   2. In a small bowl, toss

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Nutritional Nugget – Z is for Zinc

Zinc is a mineral that you need for wound healing and helping you to process nutrients like carbs and protein from the food you eat. You get it from animal foods like

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Smoky aubergine baba ganoush

Aubergines have a delicious smoky flavour and are an excellent source of gut friendly fibre. This Baba Ganoush dip is great for sharing, serve with toasted pitta breads

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