Quinoa Minestrone

A nice hearty summer soup, this is a minestrone without the pasta, but quinoa instead, and as usual packed full of tasty veg.

Serves 2

Ingredients: 2 shallots, 2 cloves of garlic, stick of celery, 4-5 new potatoes, 1 carrot, 100g runner beans, sprig of oregano, a few basil.

From the Larder: 100g quinoa, 1 tin of chopped tomatoes, 1 tin of water, salt, pepper, oil, and grated Parmesan (optional: crusty bread).

 Instructions:veg on chopping board with border

  • Peel and chop the shallots and dice the garlic. In a heavy bottomed pan, add a glug of oil and start to sauté on a low heat.
  • Chop the carrot and celery into small cubes and add to the pan.sauteeing carrots and celery
  • Chop the potatoes into small chunks and add to the pan. Season with salt and pepper and cook it all for about 7 minutes until softening.
  • Slice the runner beans into 2cm pieces on the diagonal.
  • Add the tin of chopped tomatoes and then, using the tomato tin, add a tin of water and then the quinoa, runner beans, and oregano leaves.
  • Simmer on a low heat for about 15-20 minutes, adding more water if it gets too thick (It should be a thick soup consistency).quinoa cooked landscape
  • Serve in bowls with grated parmesan and torn basil on top, and with optional crusty bread on the side.

Tomato and Spinach Flatbread

This flatbread recipe is super simple and darn delicious. Simply grab a flatbread and top it with chopped spinach, tomatoes, pepper, grelot onions, basil and mozzarella. What more can you want in the mid-week meal?

Serves 2

Ingredients: 100g yellow and 100g red cherry tomatoes, handful of spinach, 1 baby bell pepper, 2 red grelot onions, 7 or so basil leaves

From the larder: 2 flat breads, 1 ball of mozzarella, olive oil, salt and pepper (optional: 25g pine nuts).


  • Pre-heat the oven to 200 degrees C.
  • Slice the tomatoes in half or quarters, deseed and slice the pepper and thinly slice the onion bulb along with about 2 inches of their leaves. Roughly chop the spinach.chopped veg
  • Place the flatbreads or wraps on baking trays. Brush generously with olive oil and then place the tomatoes, pepper, onion and spinach, optional pine nuts on to the flatbreads, spreading out so they are distributed evenly.
  • Tear the ball of mozzarella and distribute evenly across the flatbreads.uncooked flatbread angle
  • Place in the oven and cook for 10-15 minutes until flatbreads are slightly crispy, mozzarella is melted and the tomatoes are looking cooked.
  • Remove from the oven and tear basil over the flatbreads.flatbread cooked angle
  • Slice or tear the flat breads as you eat and enjoy a cutlery free feast!

Asian Noodle Salad

A scrumptious Asian noodle salad packed full of beetroot, mouli, carrots and more. All combined with a gorgeous chilli dressing, it makes for an interesting and tasty summer salad.

Serves 2

Ingredients: 1 romero pepper, 1 carrot, 1/2 a beetroot, 150g mouli/daikon radish, 1 spring onion, 1 garlic clove, 1 red chilli, small bunch of coriander.

Larder: 175g rice or vermicelli noodles, 60ml vegetable oil, 2 tbsp soy sauce, juice of ½ a lime, 2 tsp honey (optional extra: cooked prawns and sesame seeds).


  • Deseed the chilli and then finely slice the chilli, garlic clove and spring onion. Cook in a small saucepan on med to high heat with the vegetable oil for about 3 minutes. Don’t allow to burn.
  • Cook the egg noodles for 4 minutes, drain and return to the pan. Pour over the chilli oil mix, toss and let stand.
  • Julienne the pepper, mouli, beetroot and carrot. To julienne your veggies, peel them if needed, and then cut into very thin planks, place the planks on top of each other and then slice them to create batons as close to matchstick size as possible.veggies 600pxjulienned veg 600px
  • Chop the coriander, including stems.
  • In a small bowl or glass whisk together lime, soy sauce and honey.
  • Mix sauce through the noodles and then add the veg and coriander.
  • Serve in bowls and garnish with optional sesame seeds and cooked prawns.asian noodle salad square 600px

Rainbow Tabouleh

Serves 2

Ingredients: 100g red cherry tomatoes, a few stems of small curly parsley, a few stems of flat parsley, 2-3 stems of mint, 1 romero pepper, 1 carrot, 1 baby cucumber.

From the Larder: 100g couscous, 5 tbsp oil, 1 tbsp lemon juice, 200g halloumi, pinch of salt and pepper, (optional lamb or grilled chicken).


  • Gather all the veg and herbs. Quarter the tomatoes, chop the pepper into 1cm squares, grate or finely chop the carrot. Quarter the cucumber lengthways and slice it. Finely chop the mint and parsley.chopped herbschopped veg
  • Place all in a salad bowl.
  • Whisk olive oil, lemon juice salt and pepper and pour over salad.
  • Make the couscous according to packet instructions and grill meat.
  • While waiting for the couscous to cook, slice the whole block of halloumi into thin slices ½ cm thick and fry on each side until turning golden.frying halloumi
  • Mix couscous into the salad and mix well so that dressing is mixed through.chopped veg landscape
  • Serve tabouleh with halloumi and optional meat, adding more oil or lemon if desired.angle tabouleh landscape 2

Early Summer Risotto

Serves 2

Ingredients: 2 shallots, 2 garlic cloves, 150g broad beans, 100g peas, 1 courgette, a few stems of mint, 2 stems of basil, 50g bunch of rocket.

From the larder: 2 knobs of butter, 170g Arborio rice, 600-700ml stock, 30g Parmesan, (Optional: grilled fish or chicken, exchange 100ml stock for white wine).


  • Peel and chop the shallots and peel and dice the garlic.
  • Gently sauté in a knob of butter for 2 minutes or until soft. Add the Arborio rice, cook for a minute or so while you prepare the stock.
  • Add the stock ladle-by-ladle to the rice. Stir and cook for a few minutes between each ladle allowing stock to absorb between each one.shallots, garlic, arborio rice

    shallots, garlic, arborio rice 2

    Pull the spoon through the risotto and count to 10. If it holds for 10 seconds, it’s time for more stock.

  • While risotto is cooking, shell the peas and broad beans, and thinly slice the courgette. If using, grill meat/fish.broad beans and courgette
  • Bring a small pot of water to the boil and boil the broad beans for a 1-2 minutes. Drain and run them under cold water and then pierce the skin of the beans with your finger nail and pop the beans out their skin casing. You can skip this step and put them straight into the risotto if you want to, but the skin casing can be a little bitter.
  • When you’ve used just over ¾ of the stock, stir in the broad beans, courgette and peas.veg added to risotto
  • When risotto is creamy and al denté (soft but still with a little bite), take off the heat, add a knob of butter and cover until butter has melted.
  • Mix in grated Parmesan and chopped mint and basil leaves. Serve immediately with rocket on the side.parmesan and herbs added

Red Rice Salad

Red rice has a lovely wholesome and nutty flavour, not to mention and fabulous colour. It’s combined with beetroot, rocket and delicious dressing in this tasty salad.

Serves 2

Ingredients:  1 and a half beetroot, 1-2 carrots, 2 runner beans, 1 spring onion, handful of rocket, small bunch of curly parsley and flat parsley and 1-2 shallots depending on size.

Larder: 200g red rice or mixture of puy lentils and red rice, 1 tsp honey, 3 tbsp olive oil, 1 tbsp red wine vinegar, juice of ½ a lemon,

(optional extras: 50g feta, grilled fish or chicken, stock cube).


  • Preheat oven to 200 degrees C.
  • Cook the rice with 600ml of water or stock. Bring to the boil and simmer for approx 30 mins.
  • Make the dressing. Combine oil, vinegar, lemon juice, honey, a pinch of salt and finely minced shallots in the salad bowl, whisk to combine, adjust proportions to taste.dressing in a bowl 600pxdressing and herbs 600px
  • Finely slice the spring onion and chop both kinds of parsley. Add to salad bowl and mix.
  • Peel and grate the beetroot and carrot. Add to the salad bowl.
  • Slice runner beans on the diagonal into 2cm pieces and when rice nearly ready, add them to the rice for the last 3 or so minutes of cooking. When rice cooked, drain any remaining water.red rice and runner beans 600px
  • Add to the salad bowl. Mix in the rocket and if using, crumble in the feta.
  • Serve with optional grilled chicken or fish.salad on a plate original 600px

Green Bean Curry with Damson Chutney

Serves 2

Ingredients: 125g potatoes, 1 green chilli, 1 spring onion, 4-5 chantenay carrot, 1 clove garlic, a handful of green beans, small bunch of coriander, 12g turmeric, 10 damson plums, 2 shallots.

Larder: 200g rice, 1 tin of coconut milk, oil, 2-3tsp sugar, salt and pepper.


  • Start cooking the rice according to packet instructions.
  • Place the damson plums in a small pan with ¼ of the chopped spring onion and a garlic clove. Place all in a small pan; add 10ml water, 2 tsp sugar. Simmer gently for 5-10 minutes, until it has a runny jam consistency. Add more sugar if needed and set aside. You can scoop out the stones or just avoid them when eating.damsons 600px
  • Peel and mince 1 clove of garlic and the turmeric, and finely slice the rest of the spring onion. Deseed and thinly slice the chilli, chop the shallots. Halve the carrots lengthways and top and tail the green beans.
  • Heat a glug of oil in a pan. Fry the spring onion along with the garlic, turmeric, shallots and chilli for 2-3 minutes.
  • Quarter the potatoes and add to the pan, fry for 2 minutes and then add the coconut milk. Cook for 8-10 minutes and then add the carrots, and green beans. Cook until the carrots and beans are al denté. If the curry reduces too much, add a little bit of water.cooking curry flavours 600pxcurry with potatoes only 600pxcooking curry with greenbeans 600px
  • Serve the curry with rice and a dollop of plum chutney, garnished with the chopped coriander.whole plate closer up square 600px

Warm Fig Salad

Serves 2

Ingredients: 2 figs, 1 head of chicory, 1 purple carrot, 1 orange carrot, smal handful of walnuts (allergen), small handful of chopped coriander, small handful of chopped mint.

Larder: 150g Puy lentils, 2 tsp honey, 4 tbsp olive oil, 2 tbsp balsamic vinegar, pinch of salt, (optional extra: 50g goats cheese, 2 slices of bacon chopped into bits).


  • Preheat the oven to 180 degrees C.
  • Start cooking the Puy lentils/rice or a mixture of the two according to packet instructions.
  • Quarter the figs, peel and chop the carrots into 1cm chunks and place both in a roasting dish. Drizzle with a glug of olive oil and 2 tsp honey. Place in the oven and roast while you prepare the rest of the salad for 15-20 minutes until softening and caramelising.figs and carrots 600pxDSC_0307
  • Make a dressing by whisking together 4 tbsp olive oil, balsamic vinegar and salt. Cut the cheese into pieces, chop mint and coriander leaves and walnuts in small pieces.DSC_0283
  • Break the chicory leaves from their core and slice the larger leaves in half, length ways. If using, cook the bacon pieces.chicory, mint and wlanuts 600px
  • On two plates make piles of salad starting with lentils, chicory, walnuts, coriander, mint and cheese, followed by the roasted carrots and figs and optional bacon. Pour over the dressing and serve.DSC_0325

Baked Tortillas

We love Mexican flavours! This is a great combo of peppers, tomatoes and borlotti beans wrapped in a tortilla and baked with cheese. Coriander adds a gorgeous, fresh finishing touch.

Ingredients: 3 Shallots, 1 clove of garlic, 100g baby peppers or 1 bell pepper, 1 plum tomato, 130g fresh borlotti beans, 1 jalepeño pepper, small handful of coriander.

Larder: 4-6 tortilla wraps, 40g cheddar cheese, 1 tin of chopped tomatoes, 1 tsp cumin powder, 1tsp paprika, 50ml water, lime juice (optional: sour cream).


  • Heat the oven to 180 degrees C.
  • Dice garlic, shallots and jalapeño and sauté in a glug of oil for 5 minutes until soft. Deseed and slice the peppers into thin strips and chop the tomato. Add to the pan and sauté for a few minutes while you shell the borlotti beans.
  • Add the beans to the pan along with a tin of chopped tomatoes, 50ml water, cumin powder and paprika. Season and simmer gently for 15-20 minutes and then remove from the heat. Keep the beans submerged and if needed, add a splash more water to do so.
  • Place a tortilla on a baking tray or small casserole dish. Spoon just under a ¼ of the tomato mix onto the tortilla, grate over a little cheese and then roll up the tortilla. Place a second tortilla next to the first, fill and roll up. Repeat until you have 4-6 tortillas neatly lined up on the tray right next to each other so they are touching. Add any extra tomato mix on top of the wraps along with the last bit of grated cheese. Bake for 15 minutes until cheese is melted and the tortillas are just crisping at the edges.
  • Serve the tortillas with torn coriander, a squeeze of lime and optional sour cream.

Rainbow Summer Salad

Ingredients: 100g tomatoes, 1 baby cucumber, 5 radishes, 15g lovage, 15g parsley, 1 spring onion, 3 baby peppers.

Larder: 400g tin of chickpeas or butter beans, 4 tbsp olive oil, juice of half a lemon, ½ tsp salt, (optional 160g tin of tuna and pita bread). 


  • Slice the spring onion and radishes. Chop the pepper into 1cm chunks. Quarter the tomatoes, quarter the cucumber lengthways and then cut into 1cm chunks. Finely chop the lovage and parsley.
  • Combine all the chopped veg and greens in a salad bowl. Drain, rinse and add the tin of chickpeas or butter beans.
  • Make a dressing: whisk together the oil, lemon juice and ½ tsp salt and mix into the salad.
  • Drain the tin of tuna and divide the salad and tuna between 2 plates.
  • Serve salad with toasted pita bread or crusty bread and eat up!