This classic dip is delicious and quite easy to make. It will also freeze well, so if you make a large batch, you can put some aside in the freezer in small containers for another day. (recipe doubles easily)
This delicious soup is warming and tasty, with the sweetness of the leeks making it a very satisfying meal on its own. Delicious with fresh organic sourdough, or toast.
This soup does take a takes a while to cook, as it needs to simmer for several hours, but is seriously the most heavenly soup in the world, especially in colder weather when served with some nice wholewheat baker bread! Good to start on a Sunday morning and simmer all day....
These delicious protein filled patties are like a moist, fluffy felafel. Made with some interesting ingredients, it is easy to make up a large batch, then freeze half the mixture for another day.
This is a quick and easy version of a rustic style Italian soup. Using canned beans and tomatoes, you can whip this up in no time. Any leafy green veg could be substituted for the kale, if you can't find it, but this is a great recipe to try Black Kale if you've not cooked with it before.
This is a great way to use leftover beans (Or, when cooking a dish with beans, make extra to use for this recipe), and a sustaining snack. Enjoy with rice crackers, carrot or celery sticks, or on fresh organic sourdough.
Chestnuts are a delicious Autumn treat. Compared to other nuts, chestnuts are low in fat. As they are pretty much impossible to peel raw, roasting for 15-20 minutes is also a easy way to loosen the skin to make them easier to peel.
An easy, delicious soup, with some spicy additions that add great flavour. Roasting the pumpkin first gives this soup a richness that is quite different to boiling the pumpkin. Yum!
