Super Noodle Salad

The sun’s finally out and al fresco dining is on the cards. What better than a healthy lunchtime salad to lift your spirits and feed your body. We love this one from Nigel Slater.   Serves 4 sprouted mung beans 100g carrot 1 medium-sized brown rice noodles 100g cucumber 1 medium-sized coriander a large handful
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Wild Garlic Pesto

It’s the time of year to go out and about foraging for wild garlic. And this recipe from the Woodland Trust makes for a perfect spring lunch. Ingredients 100g wild garlic leaves 50g parmesan cheese 50g toasted pine nuts 1-2 tablespoons of olive oil lemon juice salt and Pepper Method Wash wild garlic leaves thoroughly.
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The sun may, at last, be out, but there’s still a nip in the air so how about a spring veg casserole? All the flavours of spring but with little dumplings to keep the chill away… For the dumplings 100g self-raising flour 50g butter at room temperature, cut in pieces 50g mature cheddar, finely grated
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Easy Peasy Meusli Bars

Sometimes you just have to have breakfast on the run. Instead of buying something from a shop with all the nasties and additives, make yourself some muesli bars. Easy peasy! 200g butter 200g muscovado sugar 2 tsp ground cinnamon 4 tbsp honey (available I our shop) 500g muesli (available in our shop) a handful of
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Miso Grilled Aubergine

Embrace your inner Japanese vegan with this simple recipe from the kitchen of Jamie Oliver – simple, delicious, vegan and only 351 calories a serving – great for January dieting! Ingredients ¼ of a cucumber 1 tablespoon caster sugar , plus 1 pinch 7 tablespoons Japanese rice vinegar 300 g sushi rice 3 aubergines ,
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Vegetarian Christmas Pie

You don’t need to be a veggie to enjoy this special Christmas pie – and once in a while it’s good to take a meat break. Serves 4 Ingredients 400-500g chard, spinach or kale (be generous if using spinach) 200g cooked, peeled chestnuts, roughly chopped 100g walnut pieces, toasted 80g currants, soaked in hot water
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