Baked Tortillas

If we could, we’d eat tortillas for almost every meal! We love the combination of jalapeños, borlotti beans, tomatoes, paprika, melted cheese and fresh coriander all wrapped up in tortillas for this scrumptious supper time treat.

Serves 2

Ingredients: Shallots, garlic, peppers, plum tomato, borlotti beans, jalepeño pepper, coriander.

Larder: 4 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.chopped peppers 600px
  • 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.

tomato and pepper bean mixture

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  • 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.

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  • Serve the tortillas with torn coriander, a squeeze of lime and optional dollop of sour cream.baked tortillas 600px

Grilled Aubergine and Peach Couscous

The summery sweetness of flat peaches combines beautifully with aubergines and other goodies in this delicious couscous salad.

Serves 2.

Note: Grill the halloumi right before you’re going to eat, it tastes so much better fresh from the pan!

Ingredients: 150g cherry tomatoes, 2 baby aubergine, 1 flat peach, small bunch of flat and curly parsley.

Larder: 100g couscous, juice of 1 lemon, 5 tbsp olive oil, salt, 150g halloumi, dollop of yoghurt.


  • Preheat the oven to 200 degrees C.
  • Slice the aubergines into ½ cm thick circles. Slice and chop the peach into 1-2cm chunks. Place peach and aubergine pieces on a baking tray, drizzle with olive oil and sprinkle aubergines with salt. Roast for about 15 mins or until soft.peaches and aubergine 1600px
  • Finely chop the curly and flat parsley and quarter the tomatoes. Place in a salad bowl.
  • Place the couscous in a bowl and pour 175 ml of boiling water/stock to cover the couscous. Cover with clingfilm or a plate and leave to stand for about 5 minutes. Then stir with a fork and add to the salad bowl, mixing the couscous with the tomatoes and parsley.couscous and salad
  • Slice the halloumi into ½cm slices. Grill in the oven, or fry in a pan, until golden on both sides.halloumi cookinggrilling halloumi
  • Make a dressing by combining juice of 1 lemon, 5 tbsp olive oil and a pinch of salt and pepper. Add to the salad and mix.
  • When aubergines and peaches are soft and starting to crisp around the edges, remove from the oven.
  • Serve couscous and tomatoes with halloumi, aubergine and peaches piled on a plate with an optional dollop of yogurt on the side and more lemon or seasoning to taste.

Chilli Broccoli with Tomato Lentils

Roasting tomatoes bring out their lovely sweetness which goes like magic with lentils and the salty spice of chilli and broccoli sautéed in soy sauce. This combination makes for a delicious and delightful dinner!

Ingredients: 100g cherry tomatoes, ½ -1 red chilli, 120g baby white onions, shallots or onion, 80g green beans, 150g purple sprouting broccoli, 10g basil.

Larder: 150g puy lentils, oil, salt, pepper, drizzle of balsamic vinegar (optional: 45g hazelnuts, grilled chicken or fish).


  • Preheat the oven to 200 degrees C.
  • Place lentils in a saucepan with water or stock. Bring to the boil and simmer for 20 minutes until soft.
  • Halve the tomatoes and chop the pepper into chunks. Place in a roasting tin and roast in the oven for 15-20 minutes.
  • Slice brocoli into small florets and top and tail the green beans and and then cut in half or into thirds. Thinly slice half the chilli.
  • Heat a frying pan Add the hazelnuts and dry toast until they start to brown and skins start peeling off. Remove from the pan and set aside.

overhead sauteeing broc and green beans

  • Add the green veg to the hot frying pan and fry in a little oil with the chilli slices. Frying chillis releases a compound called capsaisin which gives them their spice but can also pack a punch when cooking, so make sure to open a window or 2


  • Remove the tomatoes, onions from the oven and stir into the lentils,
  • Serve lentils with green beans, broccoli, chilli, hazelnuts and basil torn on top. Drizzle with balsamic vinegar and dig in.

Red Lentil Stew with Hasselback Potatoes

This a simple and delicious red lentil stew full of spinach and tomatoes and accompanied by a refreshing cucumber yoghurt and served with tasty baked potatoes.

Ingredients: 250g potatoes, 6-10 red cherry tomatoes, 2 cloves of garlic, 1/2 a chilli, 2 shallots, sprig of oregano, handful of spinach, 2 stems of basil, ½ cucumber.

From the larder: 80g red lentils, 1 tin chopped tomatoes, ½ cup yogurt, oil, salt and pepper.


  • Preheat oven to 200 degrees. To make the hasselback potatoes: thinly slice half way through the potatoes at 3mm intervals, rub with olive oil, sprinkle with salt and place in the oven on a baking traybaked potatoes 600px
  • Place lentils in a pot of cold water, bring to the boil and simmer until soft, approx. 10 mins.
  • Chop shallots, garlic, chilli (if you like it spicy – it also tastes fine without) and sauté on a low heat until translucent and then add the tin of tomatoes.
  • Chop oregano and tomatoes. Add to the pan, season and let simmer.
  • When lentils are soft, drain and add to bubbling tomatoes and cook for a further 5-10 mins.
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  • Grate or finely chop ½ the cucumber and mix with yogurt in a bowl.
  • Just before serving the lentil stew, stir in chopped spinach and basil and allow to wilt.
  • Serve with hasselback potatoes and cucumber yogurt. Add grated cheese as an optional extra.

Woodland Pasta

This is a yummy woodland pasta full of woodland mushrooms, kale and carrots, celery. Make it with conventional pasta or if you want to try an alternative, try a quinoa spaghetti or wholewheat penne.

Ingredients: 1 clove of garlic, 2 banana shallots, 80g button mushrooms, 40g shitake mushrooms, 60-80g kale, 1 carrot, 1 stick of celery, sprig of sage and thyme.

From the Larder: 175-200g Pasta, 1 tin of tomatoes, 1 tbsp balsamic vinegar, olive oil, salt, pepper (optional extra: honey, grated cheese, sausages).


  • Bring a sauce pan of water to the boil ready for the pasta and start cooking sausages if using.
  • Finely chop the garlic and shallot, and finely chop the celery and carrot. Chop the sage leaves and strip the thyme leaves from their stem. Sauté all in a glug of olive oil with a pinch of salt for about 5 minutes until carrots are softening and celery is becoming slightly translucent.sauteeing veg with herbs
  • Slice the mushrooms and chop the kale. Add to the pan continuing to sauté for about 5 minutes until mushrooms are soft.
  • Add the tin of tomatoes to the veg along with a pinch of salt, balsamic vinegar and an optional pinch of brown sugar or honey.
  • Simmer gently while the pasta cooks.whole pan sauteeing veg with tomatoes
  • Add the pasta to the boiling water and cook for 10-12 minutes or according to packet instructions.
  • Serve the pasta with the veggie sauce and sprinkle with grated cheese of your choice.

Caramelised Leek, Tomato and Herb Tart

Baby onions, leeks, herbs and tomatoes make a fabulous mix for this super simple tart. Top it with goats cheese and and pop it in the oven for a tasty meal for two.

Ingredients: 1 leek, 100g baby white onions, 80g cherry tomatoes, sprig of oregano, sprig of marjoram.

Larder: 50100g goats cheese, 1 roll of puff pastry, olive oil, 1½ tbsp balsamic vinegar, salt and pepper.


  • Preheat the oven to 200 degrees C.
  • Slice the leeks and onions and place in a saucepan with a knob of butter. When the butter has melted and the leeks are separating and softening, add 1½ tbsp balsamic vinegar and continue to cook on a low heat for about another 5 minutes or so until leeks and onions are soft and caramalised.
  • Meanwhile halve the tomatoes and strip herbs from their stems and chop.
  • Prepare the pastry by unrolling it on a tray, scoring a 1 inch border around the edge and then brush inside the border with olive oil.
  • When leeks and onions are soft, spread out on the pastry inside the border.
  • Top with halved cherry tomatoes, sprinkle with the herbs and finally dot chunks of goats cheese around the pastry and sprinkle with salt and pepper.tart-ready-to-bake-600px
  • Place in the oven and bake for 10-15 minutes until pastry is puffed and golden and then serve.

Veggie Kedgeree

This is an interesting variation on a dish that is known for it’s fishiness! This is a tasty veggie kedgeree that we think you’ll really enjoy. Full of curried veggies mixed with rice and topped with boiled eggs.

Ingredients: 2 shallots, 1 green chilli, 1 cm ginger, small bunch of coriander, few stemms of curly parsley, 100g tenderstem broccoli, 100g cherry tomatoes, handful of spinach and 1 spring onion.

From the larder: 170g rice, 1tsp curry powder, 4 eggs, juice of half a lemon.


  • Start cooking the rice according to packet instructions.
  • Boil the eggs in a pan of water or with the rice. Boil for 4-6 minutes, less if you like the yolks soft. While veggies are cooking, peel the eggs and quarter.
  • Chop the shallots. Sauté for a few minutes to soften.
  • Chop the ginger; deseed and slice the chilli (using half to whole depending on the amount of spice you like), spring onion and coriander stems, add to the pan with 1tsp curry powder and sauté for a further few minutes.
  • Roughly chop the tenderstem broccoli and add to the pan with a splash of water to add some steam.
  • Quarter the tomatoes and add to the stir-frying veggies along with the spinach.
  • When rice is cooked, stir into the veg and stir-fry for a final few minutes and then squeeze over the juice of half a lemon.with-rice-and-herbs-mixing-in-600px
  • Serve in 2 bowls with eggs and chopped parsley and coriander sprinkled on top.

Aromatic Coconut Curry

Coconut milk and a homemade curry paste forms the base of this lovely curry. Discover some new flavours and enjoy the interesting combo of lemongrass, galangal and turmeric along with tomatoes, potatoes and green beans.

Ingredients: 2 cloves of garlic, 10g galangal, 10g turmeric, 1 Thai chilli, 1 stalk of lemon grass, 2-3 shallots, 120g potatoes, 100g green beans, 120g tomatoes, small bunch of coriander.

Larder: 150g rice, 1 tin coconut milk, lime juice, (optional chicken cut into pieces).


  • Start cooking the rice.
  • Peel 2 garlic cloves, galangal and turmeric. Whizz in a processor with chilli and lemongrass or chop finely and bash into a paste.
  • Start cooking the chicken pieces (if using) and shallots in a wok.
  • Cook the shallots gently until translucent and then add the curry paste.
  • Slice the potatoes, top and tail green beans and halve the tomatoes. Add the potatoes and coconut milk to the curry paste along with a pinch of salt. Simmer for approximately 10 minutes and then add the green beans and tomatoes and continue to simmer until, potatoes are soft, green beans are al denté and tomatoes burst. Chicken should be cooked through and the beans still have a slight crunch.coconut-curry-600px
  • Season and serve with rice, chopped coriander and a squeeze of lime.

Winter Ratatouille with Hasselback Potatoes

A lovely wholesome rooty ratatouille full of leeks, carrots, parsley root, chervil root, and oregano and served with hasselback baked potatoes.

Ingredients: 1 Shallot, 1 clove of garlic, 8 new potatoes, 1 leek, 2 small carrots, 1 parsley root, 1 or 2 chervil root, sprig of oregano.

From the larder: 1 tin of tomatoes, ½-1 tbsp honey, 1 tbsp balsamic vinegar, olive oil, salt and pepper, (optional extra: tin of kidney beans and a dollop of yoghurt or grated cheese).


  • Preheat the oven to 200 degrees C.
  • Heat a glug of oil in a pan. Chop the shallots and a clove of garlic, sauté for about 5 minutes until soft.
  • Slice the leek and peel and chop the carrot, chervil root and parsley root into small 1-2cm chunks. Add to the pan along with another glug of oil and sweat gently for 7 or so minutes stirring frequently.
  • Meanwhile make the hasselback potatoes: thinly slice half way through the potatoes at 3mm intervals, rub with olive oil, sprinkle with salt and place in the oven on a baking tray for about 25 minutes. Use a wooden spoon to hold the potatoes while you slice them.
  • Add the tin of tomatoes, chopped oregano, balsamic vinegar, honey, salt and pepper to the veggies. Gently simmer for 25 minutes, stirring occasionally. Optional – after 20 minutes, drain, rinse and add a tin of beans to the ratatouille.baked-potatoes-600px
  • When potatoes are golden and crispy, serve with the ratatouille. Garnish with any remaining oregano and a dollop of yoghurt or a sprinkling of grated cheese if desired.

Tomato and Kale Bake

Ingredients: San Marzano tomato, kale, 2 garlic cloves, half the shallots, baby pepper, parsley, spring onion.

From the larder: 4 eggs, 1 tin of chopped tomatoes, olive oil, 1 tsp paprika, salt and a loaf of crusty bread (optional extras: chorizo).


  • Preheat the oven to 180 degrees C.
  • Chop the garlic, shallots and the baby pepper, slice the spring onion and roughly chop the tomato.
  • Sauté the garlic and shallots in a glug of oil on medium heat until soft. If using chorizo, slice and fry with the shallots and garlic.
  • Add the spring onion, red pepper, tomato and tin of tomatoes. Season with salt and a pinch of paprika and cook for 5-10 minutes.
  • Roughly chop the kale and parsley leaves.
  • Transfer the tomato mixture into a Pyrex dish or small roasting tin. Mix in the kale and parsley, drizzle with olive oil and place in the oven.
  • After about 5 minutes, carefully crack the eggs into the dish with tomatoes and kale and return to the oven.
  • Bake for about 10-15 minutes until eggs are cooked. Cook for less time for a runny yoke.
  • Serve with crusty bread and another sprinkling of paprika.