250 g red split lentils ((rinsed))1 ham bone ((or 2 ham stock cubes))2 litres water2 large carrots2 white onions2 medium white potatoes1 small turnip Place the ham bone in a large soup pot and cover with the water (or, make 2 litres of ham stock) and add the lentils. Simmer for 1 hour, then skim and remove the ham bone.Meanwhile, dice all the vegetables into small dice and then add them to the pot. Simmer for another 30 minutes.Add some freshly ground black pepper and serve immediately. If you like, you could blend the soup with a stick blender or food processor. You probably will not need to add salt as the ham bone/ham stock cubes will have seasoned the soup enough.

140 g pitted dates100 g desiccated coconut200 g mixed nuts30 g cacao or cocoa powder1 tsp ground mixed spice Combine all of the ingredients in a food processor and pulse until you have a ball of 'dough'.Use ½ a teaspoon of dough to make one snowball. Continue making little balls until you have no dough left.On a large plate or surface, sprinkle some extra desiccated coconut (snow) and roll the little balls in it until they are fully coated. Chill in the fridge for 30 minutes before serving, or portion up and store in the fridge.

Makes 20-25 biscuits 250 g plain flour (or gluten-free plain flour mix. If using plain flour mix, also add 1/2tsp of xanthan gum.)125 g ground almonds125 g unsalted butter (at room temperature)125 g caster sugar1 large egg yolk2 tsp vanilla extract1 tsp sea salt Place the flour, ground almonds and salt in a mixing bowl, and in another mixing bowl, cream the butter and sugar together with a whisk (or an electric one if you have one - it's much easier!).Add the egg yolk and vanilla extract to the creamed butter/sugar and then fold in the flour mixture to make a dough. Shape the mixture into a ball and chill in the fridge for a minimum of 1 hour, but ideally 2.After chilling the dough, pre-heat the oven to 170 degrees (Gas Mark 3) and grease/line two large baking sheets with greaseproof

Makes 15-20 biscuits, depending on the size you cut them. 400 g plain flour ((or gluten-free plain flour mix - I recommend Doves Farm Freee flours))40 g cornflour1 tbsp ground ginger1 tsp mixed spice1 tsp sea salt250 g unsalted butter250 g treacle1 tsp vanilla extract Combine the flour, cornflour, ground spices and salt in a mixing bowl and mix well. Set aside.Beat the butter (which should be at room temperature) together with the treacle and vanilla extract in another mixing bowl until creamy. It'll take about 2-3 minutes.In small batches, add some of the flour mixtures to the butter/treacle mixture and beat well in between. Keep adding until you have a rough, sticky dough. Add more flour until you have a stiff dough forming then stop.Turn out onto a chopping board and kneed very briefly (don't overdo this). Wrap in cling

4 cups oats (gluten free if needed)3/4 cup desiccated coconut1/4 cup chopped nuts of your choice (I like walnuts)1/4 cup dried cranberries1 tablespoon pumpkin seeds2 mashed bananas (extra ripe if possible)7 tablespoons maple syrup5 tablespoons almond butter (unsalted)5 tablespoons coconut oil1 teaspoon mixed spice Preheat the oven to 180 degrees Celcius and prepare a baking tray with greaseproof paperMash the bananas in a bowl with a fork and set asideIn another bowl, chuck in the oats, coconut, nuts, mixed spice, seeds and cranberries. Add a pinch of salt.In a large non-stick pan, heat the mashed bananas, almond butter, coconut oil and maple syrup until the oil has melted, then toss in the dry ingredients and mix wellPlace the mix on the baking tray, spreading evenly (around 1.5cm thick) and place in the oven for 25-30 minutes (keep an eye

I wish you could SMELL it! This is an amazing alternative Christmas Dinner side dish that will give your guests the chance to sample some delicious fermented festive fruits and veggies. It also makes great edible gifts when divided into smaller jars. This festive ferment will be a big people pleaser as an 'alternative' side dish at Christmas lunch. 1/2 white cabbage ((shredded))1/2 red cabbage ((shredded))300 g fresh cranberries5 cm piece of fresh ginger ((grated))zest & juice of 1 orangezest and juice of 1 lemon1 tsp ground mixed spice3 tsp sea saltcinnamon sticks, 2 x star anise, 10 x cloves Mix all the ingredients apart from the cinnamon sticks, star anise and cloves into a large mixing bowl. Stir to coat all of the vegetables with the salt and then massage until the veggies start to break down and water starts to

  340 g pasta160 g cashew nuts3 tbsp coconut milk ((full fat))140 ml water3 tbsp lemon juice1 tsp garlic powder2 tsp onion powder1 tsp smoked paprika4-6 tbsp BuyWholeFoodsOnline.com Brewer's Yeast ((<a href="https://www.buywholefoodsonline.com/brewers-yeast-1kg.html">https://www.buywholefoodsonline.com/brewers-yeast-1kg.html</a>))Toppingvegan parmesan or other vegan cheese1 tbsp fresh parsley Soak the cashew nuts in boiling water for 10 minutes. Meanwhile, cook the pasta to package instructions. Using a hand blender, mix all the other ingredients together (drain the cashews). Preheat the grill. (Add the yeast 1 tbsp at a time and add until it is to your taste. This can be a strong flavour if you're not used to it- https://www.buywholefoodsonline.com/brewers-yeast-1kg.html)Mix the pasta with the sauce and place in an ovenproof dish. Grate some vegan cheese over the top and sprinkle with fresh parsley. Place until the grill to melt the cheese and allow it to go crispy.

1 tin butter beans ((drained and rinsed))800 g tomatoes ((quartered))2 onions ((chopped in large chunks))2-3 cloves garlic ((peeled but keep the cloves whole))1 tsp smoked paprika1 tsp dried rosemary750 ml vegetable stock1 tbsp olive oil Preheat your oven to 180 degrees and line a large baking tray with greaseproof paper.On the tray, add the tomatoes, onions, whole garlic cloves and drizzle with olive oil and roast in the oven for 30-35 minutes, or until the vegetables start to brown on the edges.Remove from the oven and add the roasted vegetables to a large soup pot, cover with the vegetable stock and add 3/4 of the butter beans, the paprika, rosemary and salt/pepper to your taste and allow to simmer for 15 minutes.Using a stick blender, blend until smooth and then serve with some whole butterbeans on top.

1 kg sweet potatoes ( (peeled and chopped into 3cm cubes))1 onion (diced)2 cloves garlic (grated)3 cm piece of fresh ginger root (grated)6 cardamom pods1 star anise220 ml coconut milk500 ml vegetable stock1 tin chickpeas (drained and rinsed)1-2 red chillis (finely sliced or diced)1 tsp ground turmeric1/2 tsp cumin1/2 tsp ground coriander1/2 tsp garam masala1 tbsp olive oil In a large saucepan, heat the olive oil and slowly saute the onion until it is see-through and starting to turn brown (5-8 minutes). Then, add the garlic and ginger. Saute for another 1-2 minutes and add all of the spices. Saute for another minute.Add the chunks of sweet potato and the vegetable stock and cover with a lid.Allow simmering for 5-10 minutes until the sweet potatoes are almost cooked through (keep an eye on this). Then, turn the heat down

I've modified this Korean classic for modern British life so that you can enjoy the benefits of fermented foods without having to hunt down the obscure ingredients they normally include! 1 basic cabbage ((napa or chinese cabbage if you can find one))10 small radishes ((grated or finely sliced))1 thumb sized piece fresh ginger root ((grated))2 cloves garlic ((grated))1 red chilli ((chopped))1 tsp red chilli flakes1 large white onion (roughly chopped)2 tsp sea salt1 tsp fish sauce, tamari or soy sauce Place all of the ingredients in a large mixing bowl and leave to sit for 30-60 minutesMassage the ingredients for a little while, until the water starts to come out of the veggies (due to the salt).Then, place all of the ingredients into a glass Kilner type jar and press them down VERY firmly, packing them in tight. There should be water/brine

There are a few different options for this one! You can make it gluten-free by swapping the self-raising flour for GF self-raising flour, but you will need to add 1/2 a teaspoon of Xanthan Gum to the mixture too. 225 g self-raising flour ((or gluten-free self-raising flour, add 1/2 tsp xanthan gum))125 g brown caster sugar ((or for a more caramelly flavour, use coconut sugar))175 g butter ((melted down))75 g desiccated coconut3 large eggs2 tbsp milk ((if needed, if the mixture is too dry))1 punnet fresh raspberries Preheat the oven to 160 degrees Celcius and line a loaf tin with baking paperMix all ingredients except for the raspberries together in a mixing bowl. Use a whisk or electric mixer to make sure it is well mixed. If you are using gluten-free flour, be sure to add 1/2 tsp of xanthan gum.Then, gently

  Carrots and parnsips are in season right now so there is no better time to indulge in some delicious honey-roast produce. 4 large carrots (peeled and chopped into batons)4 large parsnips (peeled and chopped into batons)1 tablespoon olive oil1 tablespoon BuyWholeFoodsOnline.com Raw Honey ((<a href="https://www.buywholefoodsonline.com/raw-coriander-bulgarian-honey-907g.html">https://www.buywholefoodsonline.com/raw-coriander-bulgarian-honey-907g.html</a>)) Preheat your oven to 180 degrees C.Peel and chop the carrots and parsnips into batons - try your best to chop them all into even sizes, so that they cook evenly.Place into a mixing bowl and coat the veggies evenly with the oil and honey (https://www.buywholefoodsonline.com/raw-coriander-bulgarian-honey-907g.html)Spread onto a large baking sheet and cover with tin foil. Bake in the oven for 15 minutes, then, remove the foil on top and place back in the oven for a further 5-10 minutes until golden brown on the edges.Serve with your favourite roast, and our galicky roast potatoes

  This carrot cake overnight oats recipe is so quick to make and has an incredibly delicious flavour punch. Wake up to a freshly prepared 'on the go' breakfast to enjoy every morning. Simply make up the night before and refrigerate. Eat cold or heat up in the microwave in the morning and off you go! 50 g oats175 ml milk1 tbsp natural yoghurt1 tsp chia seeds3 walnut halves1 small carrot (grated)1 tsp honey1/2 tsp ground cinnamon or mixed spice (1)1 tsp raisins/sultanas Combine all the ingredients except for the walnuts in a mason jar or breakfast bowl and refrigerate overnight. In the morning, either eat cold or heat up in the microwaves (90 seconds on high should do it). Sprinkle with the crushed walnut halves.

  I love making fermented foods, not only do they taste amazing, but they're teaming with good bacteria which may improve our gut health! I've added a beautifully tasty pickling spice from buywholefoodsonline.co.uk to this one! Check it out! 1 red cabbage (chopped finely)2 tsp sea salt2 tsp pickling spice by buywholefoodsonline.com (<a href="https://www.buywholefoodsonline.com/pickling-spice-125g.html">https://www.buywholefoodsonline.com/pickling-spice-125g.html</a>)additional 2% brine if needed ((20g sea salt to 1 litre of filtered water)) Save one or two of the large leaves of the cabbage before chopping it. Then, chop the red cabbage finely and place it in the mixing bowl. Sprinkle with the sea salt and the pickling spices. Then, with your hands, massage the cabbage for around 20-30 minutes until the salt starts to draw the moisture from the cabbage.Then, pack the cabbage tightly into your sterilised glass jar. Use the end of a wooden rolling pin to

1 cauliflower (florets & leaves)1 head of broccoli (florets & leaves)1 cup frozen peas1 large leek (cleaned and chopped)1 litre vegetable stock1 white onion (chopped)1 clove garlic (chopped)1 tbsp olive oil Saute the onion and leek in a large soup pot with the oil until they are soft and see-through, then add the chopped garlic.Add the cauliflower, broccoli, frozen peas and stock and cover with a lid. Allow to simmer for 20-30 minutes until all vegetables have softened. Blend with a stick blender or food processor. You may add more stock if the soup is too thick.

1 cauliflower (florets and leaves removed)4 medium carrots (peeled and chopped)1 litre vegetable stock1 white onion (roughly chopped)1 clove garlic (minced)1 inch fresh ginger (grated)1 tbsp olive oil Saute the onion in the olive oil over a medium heat until the onion is see-through and starting to brown on the edges (take your time). Then, add the garlic and ginger and heat through.Add the cauliflower (leaves and florets), carrots and vegetable stock. Cover and simmer for 20-30 minutes until all ingredients are soft. Blend using a stick blender or food processor.

This is a proper throw it in the pot, stick the lid on and walk away kinda dish. Or whack it all in the slow cooker. 1 white onion (chopped)3 cloves garlic (finely chopped or grated)1 butternut squash (peeled and cut into 2cm cubes)6 carrots (chopped in 1cm thickness (discs))1 small tin of sweetcorn1 440g tin of black beans ( (any type of beans would do))1 44g tin of chopped tomatoes1-2 tsp chipotle paste (or more, if you would prefer it to be hotter)1 tbsp olive oil1/2 tsp smoked paprika1 tsp sugarsalt and pepper Gently fry the onion in the olive oil for 5 minutes on a medium heat, until see through and starting to brown on the edges. Take your time doing this, it bring out the sweetness of the onion. Then, add the garlic and stir through for another

This is a long recipe, but so worth it in the end! 2 kg maris piper potatoes1 bulb garlic3 tbsp unsalted butter1 tbsp olive oil Preheat the oven to 180 degrees CPeel the potatoes and keep them whole. Try your best to use potatoes that are roughly the same size. Boil a pan of water and par-boil them whole for 15 minutes. Drain in a colander or sieve and allow to sit for 2-3 minutes until they have dried off completely. Then, shake the colander slightly to ruffle up the edges of the potatoes.Place the butter and olive oil into a large roasting tin and then add the potatoes. Toss them around in the fats to coat them.Smash the garlic bulb and gently squash each clove, then add them whole to the roasting pan alongside the potatoesRoast in the oven for 1

1 large white onion (diced)1 small butternut squash (in 2-3cm cubes)1 leek2 tsp sweet paprika powder1 tin chopped tomatoes1 tsp lazy chilli ((or fresh))500 ml vegetable stock1 400g tin butterbeans1 400g tin chickpeas2 large handfuls spinachsalt & pepper to taste1 tbsp olive oil Prepare the onion, leek and butternut squash. Chop the onion into large wedges, the leek into 1cm thick slices and the squash into 2cm cubes.Heat the oil in a large saucepan and then add the onion, leek, squash and fry for 10 minutes until the vegetables have started to colour/soften. Add the chilli and stir through.Add the paprika and the tin of chopped tomatoes and simmer for 15 minutes.Add the butterbeans and chickpeas and simmer again for 10 minutes. (Make sure to drain and rinse the beans and peas first).Stir through the fresh spinach until

  A really easy 'bung it in the slow cooker' stew that will be piping hot ready for when you get home from work. 500 g diced beef1 red onion (roughly diced)3 cloves garlic (finely diced)3 carrots (chopped into 1cm chunks)500g baby chestnut mushrooms1 butternut squash (diced into 2-3cm cubes)2 tsp sweet paprika (smoked if you prefer)1 tsp ground cuminFresh thyme (1 tbsp or so of fresh thyme leaves)2 vegetable stock pots (or cubes)500 ml water1 tin chopped tomatoes2 tbsp tomato puree2 tbsp Worcester sauce4 medium white potatoes (roughly diced into 2-3cm cubes)1 tbsp olive oil Switch your slow cooker on to 'high'. Whilst this is heating up, seal the diced beef in a pot with the olive oil.Once the beef is sealed, add all the ingredients to your slow cooker and mix well. Leave on 'low' for 6-7 hours or

Make this the night before, pop it in the fridge and add some toppings in the morning 2 tbsp chia seeds280 ml unsweetened almond or coconut milk ((can use cow's milk if desired))1 tsp maple syrup1 cup fresh blackberries ((can use frozen))1 tbsp flaked almonds Place the blackberries, milk and maple syrup in a blender and blend until smooth. Save a few blackberries for topping.Place the chia seeds in a glass container, or a bowl. Then, cover with the blackberry mixture and stir through so it is mixed well.Place in the fridge and leave overnight (or at least 3-4 hours).In the morning, or when ready to eat, top with some flaked almonds and a couple of fresh blackberries.

  Seriously simple breakfast that you can make up the night before and put in the oven in the morning. It's the perfect time of year to be using blackberries as they're literally everywhere! 120 g jumbo rolled oats ((use gluten-free if required))2 apples ((peeled and grated))200 g blackberries400 ml milk ((use whichever milk or milk alternative you like))4 eggs1/2 tsp ground cinnamon or mixed spice4 tsp maple syrup Preheat the oven to 180 degrees and very lightly grease a baking dishWhisk the milk, eggs, maple syrup and spice together in a bowl, then add the oats and the fruit (save a few blackberries for topping).Place into the oven and bake for around 25-30 minutes, until the oats are golden on top and everything is cooked through.Serve with a couple of fresh blackberries on top

This is a really sociable meal - impress your friends and family with delicious tacos that are super healthy and packed with nutrients Fried Beans1 tin mixed beans ((in water))1 small onion1 tsp fresh red chilli (finely diced)1 clove garlic (minced)1/2 tsp ground cumin1/2 tsp ground coriander1 tsp olive oilPineapple Salsa1 pineapple ((chopped))1 punnet cherry tomatoes ((mixed colours if you can find))1 green chilli ((roughly chopped))1 lime ((juice of))1/2 tbsp olive oil1 handful of fresh coriander leaves and stalks ((roughly chopped))Guacamole2 large avocados1/2 lime ((juice of))1 green or red chilli ((finely diced))1 handful of fresh coriander leaves and stalks ((roughly chopped))Tacos, Rice & Corn (optional extra)1 cup basmati rice ((cooked to packet instructions))4 small corn on the cob ((1 per person))8 large flour tortillas or taco shells For the Fried BeansHeat the oil in a frying pan and then add the onion.