Recipes

Ingredients 2 small butternut squash (or 1 large squash)  1tbsp. olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 tbsp. smoked paprika 1tbsp tomato puree 500g lean beef mince  200g mushrooms, thinly sliced 400g tin good quality chopped tomatoes 1tsp red chilli paste 1 tsp sugar A few fresh basil leaves, finely chopped, plus extra to garnish Salt and freshly ground black pepper 2 x 150g mozzarella balls,...

Ingredients 250g sweet potato (2 large sweet potatoes) 1tbsp olive oil 2eggs 1tsp smoked paprika Salt & pepper to taste A handful of chopped coriander (or parsley) 1/4tsp red chili flakes Method Cut the sweet potatoes into 2.5” long chunks and spiralise using Zyliss SpiraSlice thin noodles blade. In a medium size frying pan heat up 1tbsp olive oil. Fry the noodles for 3-5 minutes until just softened but still...

Ingredients For beetroot salad: 4 medium-sized beetroots Juice of ½ lemon 1 tbsp. rapeseed oil Salt & and freshly ground pepper 150g mozzarella ball, drained and torn into small pieces (or 150g of Vegan Mozzarella) 3-4 walnut halves, roughly chopped Few fresh parsley leaves to garnish For parsley pesto: 75g walnut halves 2 tbsp. lemon juice 25g fresh parsley  1 garlic clove, crushed 50g grated Parmesan (or 50g of grated Vegan...

  Ingredients 3 large courgettes (to make 12 courgette sheets) 2 tbsp olive oil 1 small onion, finely chopped 1 garlic clove, crushed 100g mushrooms, thinly sliced 100g baby spinach leaves 100g ricotta cheese (or 100g Almond Milk Ricotta) Salt and freshly ground black pepper 350g jar tomato and herb pasta sauce 10-12 orange or red cherry tomatoes Grated Parmesan, to serve (or Vegan Parmesan) Fresh basil leaves, to garnish Method...