tbsp = tablespoon

Use organic ingredients where possible

Eat with raw vegetable sticks.  Drizzle over salads or dress pasta or quinoa dishes

Hummous

For variety add roasted red onions or lemon zest and coriander 

• 400g can rinsed and drained chickpeas 
• 1 tbsp tahini paste 
• 1 crushed garlic cloves 
• juice of 1 lemon
• 1 tbsp olive oil 
• 2 tbsp just-boiled water 
• sticks of carrot, cucumber, pepper 

Method

1. Put all the ingredients in the food processor and whiz until smooth. 

Avocado Dip

This tastes so much better than it sounds. It’s sweet and creamy and the flavours are perfectly balanced. Delicious with carrot sticks or spread on rye crackers. 

• 2 ripe avocados
• Juice of ½ lemon
• ½ tbsp of tahini
• 1 tbsp of organic extra virgin olive oil
• 1 small garlic clove, crushed
• Pinch of sea salt
• 1 tbsp of roughly chopped mint

Method

1. Put all the ingredients in the food processor and whiz until smooth.

Guacamole

• 3 avocados, very ripe but not bruised
• 1 mango, diced
• juice 1 large lime
• handful of coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
• 1 small red onion, finely chopped
• tortilla chips, to serve

Method

1. Use a large knife to peel and dice the mango
2. Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the mango
3. Tip the lime, coriander and red onion into the bowl, then season with sea salt and pepper 
4. Use a fork to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed
5. Scatter with the coriander, if using, then serve with tortilla chips or spicy wedges

tbsp = tablespoon | tsp = teaspoon | cup = 250 ml

Use organic ingredients when possible

Ingredients – serves 4

• 1 tsp cumin seeds 
• pinch chilli flakes 
• 2 tbsp organic olive oil (or rapeseed oil)
• 1 onion, finely chopped
• 2 sticks of celery, finely chopped
• 8 large or 10 medium carrots, washed and coarsely grated (no need to peel) 
• 140g split red lentils 
• 1L homemade vegetable stock 
• 1 tbsp of coriander, finely sliced
• Pinch of sea salt and pepper

Method

1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas 

2. Add the olive oil, onion, celery, carrot, lentils, coriander and vegetable stock to the pan and bring to the boil. Simmer for 15 minutes until the lentils have swollen and softened

3. Whizz the soup with a stick blender or in a food processor until smooth. Add more stock if you like

4. Add a small amount of sea salt and pepper and stir through the coriander

Note: As a replacement for vegetable stock drain water after boiling/ steaming vegetables and use as stock

tbsp = tablespoon | Tsp = teaspoon

Use organic ingredients when possible

Ingredients – serves 4

• 1 tbsp olive oil (or rapeseed oil)
• 1 red onion, finely diced
• 4 garlic cloves, finely chopped
• 2 large carrots, finely diced
• 1 ½ heaped teaspoon ground cumin
• 1 heaped tsp turmeric
• 1 tin of vegetable soup 
• 1 tin of black beans, drained and rinsed
• 750ml vegetable stock
• Zest and juice of ½ lime
• 1 handful of coriander, leaves and stalks separated, stalks finely diced
• 2 scallions, finely sliced (optional)

Method

1. In the olive oil with a little splash of water gently sauté the onion for 5 minutes
2. Add the garlic, continue to cook gently for a further 2 minutes
3. Add the cumin and turmeric, stir and cook for 1 minute, until the smells are released
4. Add the carrots, vegetable stock, tin of vegetable soup and coriander stalks
5. Cook for 10 minutes, until the carrots are cooked
6. Stir in the beans, lime zest, lime juice, coriander leaves and scallions. Warm through

Note:

As replacement for vegetable stock drain water after boiling/ steaming vegetables and use as stock

tbsp = tablespoon | tsp = teaspoon

Use organic ingredients when possible

Ingredients – serves 4

• 1 white onion, finely diced
• 1 leek, finely sliced
• 1 head of broccoli, broken into florets
• 1 large handful of spinach
• 1 tsp of thyme
• 1 tsp of oregano 
• 1L of homemade vegetable stock
• 1 tin of chickpea, drained and rinsed
• A pinch of sea salt 
• Freshly ground black pepper
• A glug of organic olive oil
• Splash of water

Method

1. Gently heat the olive oil and a splash of water
2. Sweat the onion and leeks until soft (~5 mins)
3. Add the florets of broccoli, vegetable stock, sea salt, pepper and herbs
4. Simmer for 5 minutes
5. Add in chickpeas and spinach and simmer for a further 2 minutes
6. Blend and serve

Note: As a replacement for vegetable stock drain water after boiling/ steaming vegetables and use as stock

tbsp = tablespoon | tsp = teaspoon1 | cup = 250ml

Use organic ingredients when possible

Ingredients – serves 4

• 2 tbsp organic olive oil (or rapeseed oil)
• 1 medium onion, peeled and sliced
• 4 sage leaves, finely chopped
• 1 tbsp finely chopped or grated fresh ginger
• 1 stick celery, finely chopped
• 1 medium butternut squash, peeled, de-seeded and cut up into chunks
• 400g tin butterbeans, drained
• 1-litre vegetable stock
• 1 tbsp lime juice
• ½ tsp sea salt
• Freshly ground black pepper to taste
• Organic extra virgin olive oil to serve

Method

1. Heat the olive oil in a pan and gently sweat the onion with the sage, ginger and celery on a low heat for 10mins or until soft

2. Add the butternut squash, half the butterbeans, ½ tsp of sea salt and a few grinds of black pepper, and stir gently for 1min to combine with the onion mixture

3. Add the vegetable stock, bring to the boil, then lower the heat and gently simmer, covered, for about 30mins until the butternut squash is really tender

4. Turn off the heat, remove from the hob and leave the soup to cool for a few minutes. Blend until the soup is smooth and creamy

5. Return the soup to the hob and add the remaining butterbeans. Warm the soup again on a gentle heat for a few minutes. Don’t let it boil, as this will affect the flavour

6. Add the lime juice. Check the consistency; if it’s too thick, add a little more vegetable stock. Remember to check the seasoning as well, and serve in warmed soup bowls with a drizzle of olive oil

tbsp = tablespoon | tsp = teaspoon | cup = 250 ml

Use organic ingredients where possible

Ingredients – Serves 4

• 3 tbsp organic olive oil (or rapeseed oil)
• 2 leeks, finely sliced
• 2 celery sticks, finely chopped
• 2 courgettes, quartered lengthways then sliced
• 4 garlic cloves, finely chopped
• 1L homemade vegetable stock
• 250g asparagus, woody ends removed, chopped
• 100g peas, fresh or frozen
• 200g broad beans, double-podded if you have time
• small bunch basil, most chopped
• 1/2 tsp of sea salt
• Freshly ground pepper – 4 good twists

Method

1. Heat the olive oil in a large saucepan, add the leeks, celery and freshly ground pepper. Cook for 8 mins until soft. Add the courgettes and garlic. Cook gently for 5 mins more.

2. Pour in the vegetable stock and simmer, covered, for 10 mins. Add the asparagus, peas and broad beans, and cook for a further 4 mins, until just cooked through. 

3. Stir in the chopped basil and sea salt.

4. Scatter with basil leaves and serve

Note: As a replacement for vegetable stock drain water after boiling/ steaming vegetables and use as stock

tbsp = tablespoon | tsp = teaspoon

Use organic ingredients when possible

Ingredients

• 2 tbsp organic olive oil (or rapeseed oil) 
• 1/3 cup of high quality popcorn kernels
• sea salt to taste

Method

1. Heat the olive oil in a large saucepan on medium high heat
2. Put 3 or 4 popcorn kernels into the oil and cover the pan
3. When the kernels pop, add the rest of the popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds
4. Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the hob. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl
5. Add sea salt to taste

Note: If you add sea salt to the oil in the pan before popping, when the popcorn pops, the sea salt will be well distributed throughout the popcorn

Other toppings: smoked paprika, nutritional yeast, cayenne powder, chili flakes, curry powder and cumin