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    • Spiced root vegetable oven-baked crisps

      Posted on 19th October 2020




      Olive oil (preferable spray oil)

      150g sweet potato

      100g parsnips

      100g beetroot

      Sea salt and pepper to season




      1. Preheat oven to 170 degrees C and line more than one baking tray.
      2. Slice the sweet potato, parsnips and beetroot thinly.
      3. Spray oil onto the baking sheet and arrange the sliced vegetables so that each slice has space.


      1. Bake for 15-20 minutes, turning every 5 minutes. Some vegetables will cook quicker than others, so keep a close eye on them while they are cooking.


      1. Let cool, season and enjoy with hummus.



      Home-made roasted pumpkin seeds

      Posted on





      Approx. 180g pumpkin seeds from your pumpkin

      2 tsp olive oil or walnut oil

      2 tsp salt

      2 tsp any spices you would like (e.g. mixed spice, curry powder or chilli powder)




      1. Preheat oven to 170 degrees C and line a baking tray.
      2. Scoop the seeds out of your pumpkin and wash them.
      3. Boil approx. 230ml water with the salt and add the pumpkin seeds.
      4. Simmer for 6 minutes and then drain and remove any remaining pumpkin flesh from the seeds.
      5. Dry the seeds using a clean kitchen towel and add to the lined baking tray.
      6. Add the oil and spices and mix well. Then spread the seeds over the sheet evenly.
      7. Bake for 8 minutes and then mix again.
      8. Bake for a further 5-12 minutes until golden, depending on the size of the seeds.
      9. Enjoy as a garnish to a soup or stew or as a healthy snack!



      Spiced pumpkin and squash soup

      Posted on




      Serves 4


      Olive oil

      Truffle oil

      1 small (or ½ a large) butternut squash, peeled and cubed (approx. 300g cubed)

      1 small pumpkin, peeled and cubed (also approx. 300g cubed)

      1 small onion, chopped

      2 cloves garlic, crushed

      Salt and pepper to season

      ½ tsp ground coriander

      900ml vegetable stock

      2 handfuls pumpkin seeds, roasted

      Handful fresh coriander (or other fresh herbs of your choice)



      1. Preheat oven to 200 degrees C and line a baking tray.
      2. Prepare the squash and pumpkin and add to the tray. You can either cube them now or cook them in their skin and then cube once cooled slightly.
      3. Drizzle with 1 tsp olive oil and some salt and pepper. Mix well and bake for 35-45 minutes, until cooked through.
      4. While the pumpkin is cooking, warm 1 tbsp olive oil in a large pan and add the onion and garlic. Cook for 5 minutes, on a gentle heat, whilst stirring.


      1. Add the pumpkin, squash and coriander and stir. Add the vegetable stock and bring to a boil. The turn off the heat.


      1. Blend the soup until smooth or blend half of the soup if you prefer a chunkier soup.


      1. Top with roasted pumpkin seeds, fresh herbs and a drizzle of truffle oil.


      1. Enjoy!



      Smoky Beef Chilli

      Posted on 15th October 2020



      Serves 2




      1 tbsp olive oil

      450g lean beef mince

      1 onion, chopped

      2 cloves garlic, crushed

      1 red pepper, chopped

      1 can black beans or mixed beans, drained and rinsed

      1 can chopped tomatoes

      4 tbsp tomato puree

      200ml beef stock

      1 tbsp Worcestershire sauce

      ½ tsp smoky paprika

      ½ chilli powder (or more to taste)

      ¼ tsp garlic powder

      Salt and pepper to season

      Optional toppings: chopped spring onion, grated cheese, coriander, lime, avocado and sour cream.

      Serve with: Wholegrain rice, half a baked jacket or sweet potato, or have in a wrap with a little grated cheese and avocado or eat on its own.  



      1. Heat the oil in a large pan.
      2. Add the beef and stir for 5-6- minutes. Season with salt and pepper.
      3. Add the onion, garlic and pepper and cook for 2 minutes.
      4. Add the beans, chopped tomatoes, tomato puree, beef stock, Worcestershire sauce and spices.
      5. Cover and simmer for 35- 30 minutes.

      Top with your favourite toppings and enjo

      Classic Fish Tagine

      Posted on 6th October 2020

      Classic Salmon Tagine




      Serves 6



      6 salmon fillets

      2 tablespoons olive oil

      2 medium onions, chopped

      3 garlic cloves, crushed

      2 large carrots cut into 1-inch pieces

      1 red pepper, cut into thin strips

      750mls vegetable or fish stock

      1 teaspoon turmeric

      2 tbsp curry powder (or more to taste)

      2 teaspoons cumin

      1 courgette, chopped

      1 aubergine, chopped

      3 tablespoons chopped fresh coriander


      1. In a large pan, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, carrots, pepper, veg. stock, and spices and bring to a boil. Reduce to a simmer.
      2. Add the courgette, aubergine, and half the coriander and mix.
      3. Then add the salmon and spread evenly over the other ingredients. Cover and cook for 30 minutes or until the salmon is cooked and flakey.
      4. Serve with the tagine garnished with the remaining coriander and with pitta bread, cous cous or quinoa.

      Nutty Stuffed Mushrooms –

      Posted on

      Nutty Stuffed Mushrooms



      Serves 4 as a side dish or starter




      Olive oil

      8 large mushrooms

      1 clove garlic, crushed

      300g spinach

      100g cream cheese

      20g chopped walnuts (or other chopped nuts)

      4 tbsp breadcrumbs




      1. Preheat oven to 200 degrees C and line a baking tray.
      2. Cut off the mushroom stalks, chop them and put aside.
      3. Heat ½ tsp olive oil and the garlic in a frying pan and fry the mushroom stalks for 2-3 minutes.
      4. Add the spinach and mix for a further 2-3 minutes.
      5. Add the spinach and mushroom stalks to a bowl and mix with the cream cheese, and season with salt and pepper.
      6. Add the mix to the mushrooms and top with breadcrumbs and walnuts.
      7. Drizzle with olive oil and bake for 15 minutes.
      8. Enjoy!

      Winter Spiced Butternut Squash and Quinoa

      Posted on

      Winter spiced butternut squash and quinoa 



      Serves 4




      1 tbsp olive oil

      1 small onion, sliced

      300g butternut squash, peeled and cut into pieces approx. 1-2cm

      1 cauliflower, chopped

      1 tsp smoked paprika

      1.5 tsp cumin seeds

      1 tsp cinnamon

      65g wild rice

      65g quinoa

      65g barley

      600ml vegetable stock

      200g Feta cheese, roughly chopped

      Salt and pepper to season




      1. Heat the oil in a large pan and fry the onion, paprika, cumin seeds and cinnamon for 3-4 minutes.
      2. Then add the butternut squash, cauliflower, rice quinoa, barley and stock.
      3. Bring to a boil and then simmer with the lid on for approx. 30 mins or until the grains are cooked. You can also use a slow cooked if you have one.
      4. Season, top with feta cheese and enjoy!

      Chicken and Tomato Traybake

      Posted on 1st October 2020

      2 portions





      2 medium sized baking potato, scrubbed, halved lengthways and cut into 1cm slices

      150g courgettes, halved lengthways and cut into 1cm half-moons

      250g green beans, trimmed

      2 chicken breasts

      150g pack cherry tomatoes on the vine, separated into 4 vines

      ½  large lemon, zested and juiced

      1/2 tbsp olive oil

      100ml chicken stock




      1. Preheat the oven to 220°C or fan 200°C. Put the potatoes into a large saucepan of boiling water; cook for 5 mins. Drain well, then put in a large roasting tin with the courgettes and green beans; toss together.
      2. Put the chicken breast between 2 sheets of clingfilm and use a rolling pin to bash to a thickness of roughly 1cm. Put the chicken on top of the veg in the tin along with the tomatoes.
      3. Scatter over the lemon zest, drizzle with the oil and season. Cook on the top shelf of the oven for 20-22 mins, or until the chicken is cooked through with no pink meat showing. Mix the stock and lemon juice, then pour over and cook for a further 2-3 mins.

      Serve and enjoy!

      Spicy Fish Parcels

      Posted on 28th September 2020

      Serves 2






      160g of mixed stir-fry vegetables

      2 pak choi, leaves halved lengthways

      2 fresh or frozen fish fillets

      2 tbsp soy sauce

      ½ chilli finely chopped

      2cm fresh ginger, chopped into thin sticks

      Wholegrain rice to serve




      1. Preheat the oven to 200°C or fan 180°C.
      2. For each parcel, lay 1 large square of foil on a work surface and top with 1 square of baking paper. Place the stir fry mix on the squares. 
      3. Mix the soy sauce, chilli and ginger together.
      4. Add the Pak Choi and sprinkle each parcel with 1 tbsp water. Top with 1 frozen fish fillet and drizzle ½ of the soy, chilli & ginger mix over each. 
      5. Wrap up into a parcel and transfer to a baking tray. Bake for 25-30 mins or until the fish is cooked through.
      6. Meanwhile, cook the wholegrain rice according to packet instructions.
      7. Open the parcels and drizzle rest of the dressing over each.
      8. Serve with the rice and enjoy!

      Turkey Meatballs Pitta

      Posted on



      2 portions




      100g courgettes

      250g turkey mince

      1 garlic clove, crushed

      10g mint, leaves picked and chopped

      1 tbsp olive oil

      ½ lime, zested and juiced

      1 large carrot

      ½ cucumber

      2 wholemeal pitta

      Iceberg lettuce, shredded

      60g spinach




      1. Trim and grate the courgette and then pop into the middle of a clean tea towel, secure around the courgette, then squeeze firmly, pressing out the water over the sink.
      2. Tip the drained courgette into a bowl, add the turkey mince, garlic and most of the mint. Season, then mix well.
      3. Divide the mixture into 6 and roll firmly in your hands to make ping-pong sized balls. Place on a baking tray.
      4. Heat the grill to high. Drizzle 1 tbsp oil over the meatballs and toss to coat. Grill for 10-15 mins, turning them over and draining off any liquid from the tray halfway through, until cooked throughout.  
      5. Meanwhile, whisk 1 tbsp oil, half the lime juice and all the zest in a large bowl. Peel the carrot into thin ribbons. Transfer to the dressing bowl. Repeat with the cucumber. Add the lettuce, remaining mint and toss with the dressing.
      6. Toast the pittas, then split down the lengths of one side to open them up like a pocket. Add some of the ribbon salad to each pitta and top with the meatballs. Toss the spinach into any leftover ribbon salad and dressing, then serve alongside.
      7. Enjoy!



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