Broccoli Soup Tarts:...INGREDIENTS:1 sheet of Shortcrust pastryHalf a tin of chicken soup1 egg2 handfuls of broccoli.METHOD:Turn the oven to 180.Cut 6 circles out of your pastry and then pop them in a muffin tray - fork the bottoms and bake for 10 minutes.Chop the broccoli into tiny chunks.Whisk the chicken soup and egg together.After 10 … Continue reading Broccoli Soup Tarts →

Cheesy Veg Tots...INGREDIENTS:1 mug of quinoa1 pepper1 sweet potato2 handfuls of grated cheese.METHOD:Turn the oven to 180.Bake the pepper and the sweet potato whole for 1 hour.Meanwhile boil the quinoa for 20 minutes until soft.Once the veg is cooked, remove it from its skin and mash together with the quinoa.Leave the mixture to cool for … Continue reading Cheesy Veg Tots →

Banana Bars 🍌...INGREDIENTS:4 ripe bananas1 handful of raisins200 grams of oats100ml of milk1 tbsp of smooth peanut butter.METHOD:Turn the oven to 180.Mash 3 of the bananas in bowl, add the oats, milk, raisins and peanut butter.Spoon the mixture out into a ovenproof dish lined with grease proof paper.Chop the final banana into chunks and pop … Continue reading Banana Bars →

Stuffed Avocado...INGREDIENTS:1 avocadoHalf an tin of drained tuna2 cherry tomatoesA few slices of mozzarella.METHOD:Turn the oven to 180.Add the tuna to a bowl.Half the avocado and remove the stone.Spoon out half the contents of the avocado and add it to the tuna (see stories to show you what I mean).Mash the removed avocado and tuna … Continue reading Stuffed Avocado →

Stuffed Avocado...INGREDIENTS:1 avocadoHalf an tin of drained tuna2 cherry tomatoesA few slices of mozzarella.METHOD:Turn the oven to 180.Add the tuna to a bowl.Half the avocado and remove the stone.Spoon out half the contents of the avocado and add it to the tuna (see stories to show you what I mean).Mash the removed avocado and tuna … Continue reading Stuffed Avocado →

Purple Flatbread...INGREDIENTS:1 boiled beetroot1 handful of beef mince1 tsp of pesto30 grams of self raising flour30 grams of plain yoghurt (plus an extra tbsp for the dip).METHOD:Combine the 30 grams of flour and 30 grams of yoghurt and mix to form a dough.Roll the dough out on a floured board to form a circle(ish) and … Continue reading Purple Flatbread →

Smoky Aubergine Orzo...INGREDIENTS:Half an aubergineHalf a tsp of smoked paprika2 tbsp of cream cheese1 mug of orzo.METHOD:Turn the oven to 180Chop the aubergine into chunks and add to a tray lined with greaseproof paper.Drizzle over a little olive oil and the paprika and mix thoroughly.Bake for half an hour.After which, add them to a blender … Continue reading Smoky Aubergine Orzo →

Root Burgers...INGREDIENTS:1 small carrotHalf a parsnipHalf a sweet potato1 egg1 weetabix.METHOD:Turn the oven to 200.Peel and finely grate the veg.Crumble in the weetabix and crack the egg in.Mix the whole lot together.Roll the mixture into 2 ballsFry them on a medium heat in a little oil and flatten them slightly as you go to make … Continue reading Root Burgers →

Fish Pie...INGREDIENTS:1 handful of any chopped raw fish1 sweet potato1 block of frozen spinach/handful of fresh2 tbsp of mushy peas2 tbsp of double cream.METHOD:Turn the oven to 180.Peel and chop the sweet potato and add to a saucepan with the spinach & boil until the sweet potato is soft.Then drain it and mash it together.Add … Continue reading Fish Pie →

Green Cheese Dip...INGREDIENTS:1 tin of drained butter beans/chickpeas1 peeled & chopped pear3 tbsp of goats cheese1 handful of wilted spinach1 glug of olive oil.METHOD:To a blender, add all the above and blitz until smooth. If you are planning to keep it in the fridge for a few days, add a dash of lemon juice (or … Continue reading Green Cheese Dip →