Roasted squash & cauliflower soup with rose harissa yoghurt

This soup is packed with a huge amount of flavour, especially considering it’s made with only 5 ingredients! The vegetables are all roasted so the caramelisation really adds depth to this simple soup. It’s really easy to make and is very ‘hands off’ as everything goes in the oven basically and then you just blitz them altogether at the end.

Ralph said this was his favourite ever soup - let me know what you think!! I love the yoghurt dressing, but it is totally optional as there is already so much flavour in the soup itself.

Ingredients

Serves 6

• 1 small squash

• 1 small cauliflower

• 3 large cloves garlic

• 1 tsp ground cumin

• 800-1L boiling water

• 1 lime wedge

Yoghurt topping

• 120ml Greek yoghurt (or vegan option: coconut)

• 1 tbsp rose harissa

• 1 tbsp tahini

Method

• Preheat the oven to 180ºc and put all the chopped veggies in one big tray; coat with 2-3 tbsp extra virgin olive oil and then sprinkle over the cumin and a good pinch of salt. Mix well.

• Separate the cauliflower and onion on to one tray and put the squash on another. 

• Put the squash in the oven for 20 minutes then check and turn. 

• When the squash goes back in, put in the cauliflower and onions as well for 15 minutes. 

• Check and turn the cauliflower and onions, then put back in for 8 minutes. All the vegetables should be done together, but if not, just roast whichever one hasn’t browned for another 5-10 minutes.

• While the vegetables are cooking, make the yoghurt by mixing all the ingredients in a small bowl.

• Boil at least 1 litre of water in the kettle.

• Scrape the vegetables into a large saucepan and then deglaze each tray with 150ml of boiling water. Pour the flavour rich water into the pan, scraping all the residue off using a silicone spatula.

• Squeeze out the roasted garlic from their skins into the pan and add a further 600ml of boiling water.

• Bring to the boil then reduce the heat, simmer for 5 minutes and then blitz with a hand blender until smooth. You might need to add an extra 100-200ml of water depending on thickness. 

• Add the sea salt, but adjust according to how much extra water you’ve added and finish with a squeeze of lime (about 1 tsp).

• Serve with a blob of the harissa yoghurt on top.

Tip

• When roasting vegetables:

  I tend not to mix types as they can cook at different rates, so I might need to take one out earlier.

  Always let the excess steam out by opening the oven a tiny bit about every 15 minutes - this helps them brown/crisp up.

Fluffy spelt pancakes

Love these for brunch at the weekend with berries, fruit compote, Greek yoghurt and maple syrup! It is really worth the extra step of whisking the eggs, so they’re lighter and fluffier like American pancakes.

Ingredients

Makes 4-6 x 12cm pancakes

• 130g spelt flour

• 170ml oat or nut milk

• 1 large egg

• Pinch of salt

Method

• Get two medium sized bowls and an electric hand whisk (if not - elbow grease!)

• Weigh the flour in one of the bowls, make a well in the middle and pour in the milk.

• Separate the egg - white in one bowl, yolk in with the flour.

• Whisk the egg white until it forms soft semi-stiff peaks.

• Use the same whisk to mix the flour, milk and yolk, then scrape in the egg white and gently fold in with a spatula. Try to avoid mixing too much as you’ll knock the air out.

• Heat a little olive or coconut oil in a frying pan and then add a small ladle of the mixture.

• Cook until you see bubbles appearing on the edges and towards the centre of the uncooked surface - approx 2-3 minutes (see pic). Flip and cook for about another minute.

Tip

• If you have some mixture left over, keep refrigerated in an air-tight container and it will be fine to use the next day.

Strawberry & blueberry compote

I always have a tub of compote in my fridge as I have it with breakfast almost everyday. It works so well with overnight oats, porridge, granola and yoghurt or pancakes adding flavour and sweetness in a nutritious way - head to the ‘Breakfast’ section for recipes.

My blueberry-hating children will also eat this, so it’s a good way of getting them to eat a wider variety of fruit!

Ingredients

• 400g frozen blueberries & strawberries

• 1-2 tbsp honey or maple syrup (optional)

Method

• Warm the fruit in a lidded saucepan and once it has fully defrosted, take the lid off and simmer for 5 minutes.

• Use a potato masher to break up the larger pieces of fruit or blitz with a hand blender if you prefer a smoother texture.

• Stir in the honey or maple if you’re using. This compote is naturally quite sweet so you might like it without.

Coconut & walnut overnight oats

Overnight oats is still one of my go-to breakfasts; it takes minutes to prep in the evening and then you have a delish breakfast ready in the morning. You just need to add the toppings.

Walnuts are incredibly good for you with the highest polyphenol (antioxidant) and omega 3 content out of all nuts, helping to increase gut microbiota diversity and health, reduce inflammation and support your cardiovascular and immune systems.

The other ingredient added here is kefir. It’s a cultured, fermented milk drink, which is a great source of calcium and rich in good probiotic bacteria for your gut. I’ve used Biotiful that you can find in Sainsburys.

The best toppings IMO are Greek yoghurt (also boosting good gut bacteria), fruit compote, toasted nuts and seeds plus extra nut butter, but you can have any combination you like.

Ingredients

Serves 4

• 80g oats

• 40g white chia seeds

• 40g raisins

• 25g desiccated coconut

• 10g flaxseed

• 1-2 tbsp nut butter

• 400ml nut milk or organic whole 

• 150ml kefir

Method

• Mix all the ingredients together in a medium sized tub with an air-tight lid.

• Serve with homemade compote

Tip

• If you can’t get hold of walnut butter, you can always use a different kind - almond or cashew are both really nice - and top with a few whole walnuts instead to get their benefit.

Crunchy rainbow slaw with toasted seeds

So simple, so tasty and so good for you! Love this slaw; it’s a great side dish to eat with winter casseroles or chilli as a nice crunchy fresh element on the plate or with BBQed veggies, fish or meat in the summer.
There’s a little bit of chopping if you’re using a knife, but if you have a spiraliser, or a food processor then we’re talking seconds!
I’ve measured the veggies in terms of peeled/prepped weight, so you can pick and choose the ones you prefer. I would always use a much smaller proportion of red onion though as it’s obviously a bit pokey!

I think this combination works really well though as there’s a nice colour and flavour range, but feel free to remix!

Ingredients

Serves 6

• 60g sunflower / pumpkin seeds

• 480g white/red cabbage, carrots, spinach, red onion

• 60ml extra virgin olive oil

• 30ml red wine vinegar

• 1½ tsp honey or maple

• Pinch of salt

Method

• Preheat the oven to 180c. Spread the seeds on a baking tray and toast for 6 minutes.

• Peel/prep and weigh the veggies, then shred using a food processor or spiraliser (I used the straight shredder and the 5mm for the carrots).

• Mix the oil, vinegar, honey and salt, giving them a good shake in a dressing shaker or lidded jar.

• Put the veggies in a bowl and pour over the dressing gradually, mixing and adding the seeds as you go along. Save a few seeds to sprinkle over the top.

• If you’re making ahead then store the veggies, dressing and seeds separately. The veggies keep best in an airtight bag and will last 2-3 days.
  

Vegan banana, pecan & tahini bites

Looking for a healthy snack recipe? Well, stop right here as these bites are super tasty and so full of good stuff: protein (growth development, muscle building, bone mass), fibre (healthy gut microbiome), zinc (immunity), B1 thiamine (energy production), manganese & phosphorus (bone health)!

They’re really quick to prep and will keep in an airtight container for up to a week, although they will go a little crumbly after a few days, (if they last that long), but they’re great on top of natural yoghurt! If you’re making them for kids to take to school then leave out the pecans or switch for pumpkin, sunflower or flaxseeds, but do check your school’s policy on allergens first.

Ingredients

• 60g pecan nuts

• 4 tbsp coconut oil, melted

• 1 large banana 150g

• 6 tbsp tahini

• 4 tbsp maple syrup 

• 250g oats

• Pinch of sea salt

Method 

• Preheat the oven to 180ºc and line a 20x20cm tin with baking parchment. Scrunch it up into a ball and then it will mould into the tin more easily.  

• Spread the pecans out on a baking tray and toast in the oven for 5-6 minutes. Set aside to cool. 

• Melt the coconut oil in a pan on the hob or a bowl in the microwave for a minute. 

• Mash the banana in a large bowl, then mix in the tahini, maple syrup and coconut oil. Stir well and then weigh the oats in the same bowl. Mix together well. 

• Break up the pecans with your fingers or chop roughly and stir into the mix. 

• Scrape into the lined tin and bake for 20-25 minutes until starting to brown on top. 

• Cool completely before cutting up. 

Leek, potato & white bean stew

Is it a stew, or is it a soup?! Well, I’ve gone with stew, but either way, here’s a nice hearty dish to try out now it’s getting a bit colder. I mean, cheese and potatoes - what’s not to like!? I can even get the kids to eat this with lots of cheddar or parmesan on top. It goes without saying that they pick the kale out though! Eating plenty of potatoes is a great way to feed your gut with prebiotics to encourage diversity in your microbiome. So what you waiting for? Get cooking!

Ingredients

Serves 6

• 25g butter

• 1 tbsp extra virgin olive oil

• 1.2kg potatoes, peeled 2cm cubes

• 2 sticks celery, chopped finely

• 2 large leek, halved 1cm slices

• 2 garlic cloves, grated

• ½ stock cube (I use Kallo veggie low salt) + 1l boiling water

• 1 parmesan rind, optional

• 1 x 400g tin cannellini beans (or any you prefer)

• 2 handfuls of chopped kale (tough stalks removed)

• 1 tbsp dijon mustard

• ½ tbsp apple cider vinegar

• 1 tsp sea salt

• A good grind of black pepper

• A handful of grated extra mature cheddar or parmesan and parsley to serve

Method

• Melt the butter and then add the oil, warming for a minute.

• Fry the potatoes gently for 15 minutes and then add the leeks and celery, cooking for a further 15 minutes.

• Add the garlic, stir well and cook for a further few minutes.

• Add the stock, parmesan rind and cannellini beans, simmering with the lid on for 25 minutes.

• Add the kale and cook for 5 minutes or until soft.

• Next add the mustard , vinegar, salt and black pepper, stirring well.

• Serve in bowls with a big handful of cheddar or parmesan, plus herbs if you’re using them.

• A wedge of warm sourdough and salted butter is also divine with this stew.

tip

• A note about stock - if I’m using a cube then I always increase the recommended amount of water (usually I double it), otherwise you end up tasting the stock cube rather than it being a savoury back note. In this recipe I have kept the stock ratio very low as it would dominate the delicate flavour of the leeks.

Red pepper chickpeas with rose harissa

I like to make a big pan of these chickpeas as I love to eat the leftovers for lunch with feta and sourdough or a green salad. They’re a great way to up your plant-based protein if you’re cutting back on meat and I even managed to get my pescatarian legume-hating daughter to eat them on a baked potato with lots of cheddar on top. So I’m classifying them a child-friendly too!

Ingredients

Serves 4-6

• 1 large onion, chopped

• 2 cloves of garlic, grated

• 1 red pepper, sliced

• 1 tsp of ground cumin

• 2 x 400g tins chickpeas

• 1 tin of cherry tomatoes

• 1 tbsp rose harissa

• 1 tsp sea salt

Method

• Heat 1 tablespoon of extra-virgin olive oil in a large saucepan then add the onion and fry gently for five minutes.

• Next add the red pepper and cook gently for a further 10 minutes

• Add the garlic, cooking for one minute, then the cumin, stirring well for 30 seconds. 

• Pour in the chickpeas, tomatoes and rose harissa simmering gently for 20 minutes.

• Finish by adding 1 teaspoon of salt and serve with crumbled feta, crusty sourdough and a green salad. 

Tip

• If you want to use up the rose harissa, just type it in as a search term on my site and more recipes will come up!

• Serve with any of the following: chicken, white fish, baked potato, brown rice, cheddar cheese, coconut or Greek yoghurt.

Tomato & coconut red lentils with roasted cumin cauliflower

I love lentils, they’re so satisfying and really versatile; they can be flavoured with lots of different spices and herbs, plus they’re a really cheap and tasty way to add more planted-based protein to your diet.

Here’s my take on a dal, made with coconut milk and tomatoes this time. I’ve added roasted cauliflower to bring another texture and flavour to the bowl, but if you want to simplify then the lentils are still great on their own with yoghurt.

Ingredients

Serves 6

Cauliflower

• 1 whole cauliflower, chopped into small florets

• 2 tbsp olive oil

• 1 tsp cumin

• 1 tsp sea salt

Onions

• 2 small onions, chopped

• 4 garlic cloves, grated

• A thumb fresh ginger, peeled & grated

• 1 tsp cumin seeds

• 1 tsp coriander seeds

• 1 tsp fennel seeds

• 1 tsp sea salt

Lentils

• 350g red lentils

• 500ml water

• 1 × 400 ml tin coconut milk

• 1 × 400g tin cherry tomatoes

• 1 tsp turmeric 

Method

• Pre-heat the oven to 200ºc.

• First prep the cauliflower: tip onto a large tray and gather up at one end.

• Mix the oil, cumin and salt in a small bowl and drizzle over the cauliflower, coating well. Now spread out the florets evenly with small gaps in between them. Set aside.

• Heat 1 tbsp cold pressed rapeseed oil in a large pan and then add the onions, cooking gently for 15 minutes on a low heat so they start to caramelise.

• Now put the cauliflower in the oven for 12 minutes, turn (one side should be browned before you do this) and put back in the oven for 5 minutes.

• While the onions and cauliflower are cooking, rinse the red lentils thoroughly with cold water - I usually do this by putting them into a saucepan adding cold water, swishing them around, then tipping out the majority of the water. Repeat until the water runs almost clear then drain throughly.

• Put the lentils in a large saucepan and add 500ml of cold water plus the coconut milk, cherry tomatoes and turmeric, simmer with the lid on for 10 minutes.

• Next add the ginger and garlic to the onions, cooking for 2-3 minutes, before adding the cumin, coriander and fennel seeds. Warm for a minute to release their flavours.

• Add the onion mix to the lentils, plus sea salt, stir well and cook for a further 10 minutes.

• Serve with Brown Basmati rice, natural yoghurt and fresh coriander leaves

Chocolate flapjack

Chocolate flapjack is the ultimate indulgence right? Combining two of my favourite things: a totally lethal mix of chewy sweet oats and melted chocolate!

I have used milk here, but you could switch for dark or white if you prefer, or all 3 if you like!

Ingredients

Makes a large 21 x 32cm tray, but you could halve the ingredients to fit 20x20cm

• 400g unsalted butter

• 400g demerara sugar

• 400g golden syrup

• 800g porridge oats

• 200g milk chocolate

Method

• Preheat the oven to 180 °c and line the tray with baking parchment.

• Melt the butter, sugar and honey in a large pan, stirring to mix well.

• Add the oats and stir well to combine.

• Scrape the ingredients into the tray and press down with a cake slice or palette knife.

• Bake for 18-20 minutes; you’re looking for a golden colour with slightly browned edges. The flapjack will be bubbling and quite soft when it comes out of the oven, but it’ll set as it cools.

• Once the flapjack has cooled completely, melt the chocolate - I usually do this in the microwave: put the chocolate in a glass bowl and heat on 600w for 1 minute, then stir and put back in for 30 seconds. Or use the same bowl and place over a pan with 3 cm boiling water and melt gently.

• Use a spoon to drizzle the melted chocolate over the flapjack in any pattern you like.

• Cool before slicing and eating - if you can wait that long!

  tip

• If you scrunch the baking parchment into a ball first and then open up it’s much easier to line you tray with it.

• I’ve used Demerara sugar to give the flapjacks a little crunch, but you can always switch to normal caster if you don’t have it.

Vanilla & orange roasted apricots

I find that apricots are often a bit tasteless and floury textured in the UK, but this is a way of bringing even the most flavourless to life. I love to eat these for breakfast with yoghurt and granola, porridge or they’re great for pud in the evening with ice cream.

Ingredients

Serves 4

• Approx 8 apricots

• 2 tbsp fresh orange juice

• 1 tbsp demerara sugar

• 1 tsp vanilla paste or 1 vanilla pod

Method

• Preheat the oven to 180ºc.

• Cut the apricots in half and take the stones out. Place in a medium sized oven proof dish, so they fit snugly.

• Spoon over the orange juice, sugar and vanilla paste. If you’re using a fresh pod then I would mix up the juice, sugar and seeds in a bowl before pouring over the apricots.

• Put the apricots in the oven for 40—45 minutes, until fully softened. They shouldn’t be dried out at all - you can always cover with foil if you think they are.

Tip

• I’ve used vanilla bean paste as it is cheaper than using a pod and I think the apricots still taste really good.

• Add a little squeeze of honey or fruit syrup once cooked if you want a slightly sweater taste. You could also sub the demerara sugar and cook with these too.

• Try with my granola - recipe here

Broad bean pea & feta salad

This is a lovely fresh salad taking advantage of the super fresh tasting ingredients around at the moment. I have added a little zing of wood sorrel as we happened to find some on a walk at the weekend, but the salad is lovely without this addition anyway, so it’s by no means essential!

*Please don’t forage unless you know what you’re looking for or you’re with someone who does. And never take too much!

Ingredients

Serves 4-6

• 500g podded broad beans in pods

• 500g peas in pods

• A couple of handfuls of fresh spinach, chopped roughly

• 2-3 tbsp crumbled feta

• A small handful of fresh mint, chopped

• Optional: small handful of wood sorrel, washed, dried and tough red parts of stalk removed.

  Dressing

• 3 tbsp extra virgin olive oil

• 1 tbsp lemon juice

• ¼ tsp sea salt

• A good grind of black pepper

method

• Blanch the broad beans in a pan of boiling water for 3 minutes, Remove with a slotted spoon and put in a bowl of iced water. Remove the light green outer skin which is tough and put the green beans in a bowl with the chopped spinach.

• Blanch the peas for 2 minutes, drain and cool under a cold tap for a few seconds. When dry add to the broad beans and spinach.

• Mix the dressing ingredients.

• Add all the vegetables to a large bowl, mix in the dressing and the mint, then top with feta and wood sorrel.

Nutty banana smoothie

Breakfast today! But this smoothie would also work really well as a healthy mid-afternoon energy boost or post-gym with a spoon of protein powder added. I would probably use whey protein as it has a neutral taste, but if you want to keep the smoothie vegan then use pea protein - it does have a distinct taste though which will change the overall flavour if you use too much!

Ingredients

Serves 1

• 200ml hazel or any nut milk ( I use Plenish drinks or Rude Health)

• ½ frozen banana

• ½ tbsp chia seeds

• ½ tbsp ground flaxseed

• 1 tbsp oats

• ½ tbsp peanut or any nut butter

• 1 tbsp organic whey or pea protein powder

Method

• Blitz!

Red pepper & hazelnut pesto

I love any kind of pesto as I think it goes with so many things. Pasta is an obvious one, but a spoon on top of a risotto, roasted vegetables, fish or chicken works so well too. I particularly like this pesto with salmon as the red pepper and hazelnuts really compliment it.

In this recipe I have used jarred red peppers as they have a great flavour and texture, so I always use them rather than cooking my own. This saves quite a bit of prep time, but you can blacken your own if you prefer (here’s how in Step 3 of this recipe).

ingredients

Serves 6-8

• 4 roasted red peppers, deseeded

• 40g parmesan, roughly chopped

• 80g toasted hazelnuts

• 25g fresh basil leaves

• 1 tsp sea salt

• Juice of ¼ lemon

• 2 tbsp extra virgin olive oil

method

• Put all the ingredients into a food processor and blitz until you have a rough paste. You’ll need to stop and scrape the sides down a couple of times.

tip

• If you don’t have a food processor you could use a hand blender or a pestle and mortar - if using a pestle them you would need to finely chop the red pepper with a knife and add to the mix at the end.

Creamy tomato orzotto

This is a great crowd pleaser dish that doesn’t take long to make. It’s perfect for mid-week as it’s easy to throw together and if our household is anything to go by, everyone will love it - even if they do pick out the courgettes!

If there are other veggies that you prefer, you could also switch the pepper or courgette for spinach, peas, broccoli or sweetcorn - all would work really well . I would add any of these with the roasted tomatoes towards the end, apart from broccoli as it would need slightly longer to cook.

Ingredients

Serves 4 generously

• 250g baby plum tomatoes, halved

• 1 medium onion, finely chopped

• 1 red or yellow pepper, sliced

• 1 small courgette, half moon slices

• 1 large clove garlic

• 400g orzo

• 1L boiling water

• 2 tsp vegetable bouillon (low salt)

• 1 x 400g tin chopped tomatoes

• 1 tsp fresh thyme leaves, or ½ tsp dried

• 4 tbsp (heaped) or 120g mascarpone cheese

• 50g parmesan

• ½ tbsp red wine vinegar

• 1 ¼ tsp sea salt

• A good grind of black pepper

• Large handful basil, leaves roughly chopped

Method

• Preheat the oven to 180ºc

• Spread the tomatoes on a large tray, drizzle with olive oil and sprinkle with sea salt. Roast in the oven for 25 minutes.

• Heat ½ tbsp of olive oil in a large pan and fry the onion gently for 5 minutes, then add the garlic and pepper, cooking for a further 5 minutes.

• Next add the courgette slices and cook for 10 minutes, stirring regularly.

• Add the orzo, boiling water, tinned tomatoes, vegetable bouillon and thyme, stirring well. Simmer with the lid off for 20 minutes, stirring regularly to stop the orzo sticking to the bottom of the pan.

• Then add the roasted tomatoes, carefully scraping all the residue from the bottom of the tin for extra flavour.

• Stir in the mascarpone, 30g parmesan, vinegar, salt, pepper and finish with the basil.

• Serve with a green salad, the rest of the parmesan and garlic ciabatta (if you have time).

Spicy tomato chickpeas

I’ve had a tub of these spicy chickpeas in my fridge for a couple of days now and they’re so versatile that I’ve eaten something different with them for each meal. First night was Spanish tortilla / omelette and a green salad (see below) and today’s lunch was with feta on top and a wedge of sourdough on the side. They also work really well with baked or roasted sweet potato or in wrap with grilled halloumi and salad.

Let me know if you give them a go!

Recipe link in bio

Ingredients

Serves 4 as a main or 6 as a side

• 1 red onion, chopped finely

• 1 large garlic clove, grated

• ½ tsp sweet smoked paprika

• 1 tsp ground cumin

• ½ tsp cayenne pepper

• 1 x 400g tins tomatoes

• 2 x 400g tins chickpeas, drained

• ½ tbsp red wine vinegar

• ½ tbsp maple syrup or honey

• A large handful coriander leaves

Method

• Heat ½ tbsp extra virgin olive oil in a large saucepan, then fry the onions gently for 10 minutes.

• Next add the garlic, stir for 30 seconds and then add the spices, mixing well.

• Pour in the tomatoes and chickpeas, then simmer with the lid on for 25 minutes.

• Then add the vinegar and maple or honey and simmer for a further 5 minutes.

• Add the salt and coriander leaves, reserving a few for the top when serving.

Tip

• Another serving idea would be to make some tortilla chips and top the chickpeas with a spoon of yoghurt, plus a pinch of paprika.

Creamy broccoli pesto pasta

Summery veggie pasta that we love in our household. The kids will even put up with wholewheat pasta in this one! I’m usually a bit ambivalent about brown pasta, but this fusilli from Sainsbury’s is really tasty - nutty flavoursome without tasting too ‘healthy’.

Ingredients

Serves 4

• 1 small onion, finely chopped

• ½ head broccoli

• 1 small or ½ large courgette

• Handful of spinach, optional

• 2-3 tbsp crème fraîche

• ½ tsp sea salt

• 80g wholewheat fusilli

  Pesto

• 40g basil / parsley

• ½ garlic clove

• 15g parmesan

• 30g pine nuts

• Juice of ¼-½ lemon

• 3 tbsp extra virgin olive oil

Method

• Heat ½ tbsp olive oil in a large pan and fry the onions gently for 5 minutes.

• Next add the broccoli and courgettes for approx 15 minutes until soft. Turn up a bit a bit to brown

• Cook the pasta as per the packet instructions.

• Make the pesto by adding all the ingredients to a food processor and blitzing to a rough paste

• Add the spinach to the broccoli for the last couple of minutes, stir well and let it wilt.

• Drain pasta, reserving a little water.

• Add the pasta, pesto and crème fraîche, if you’re using, to the vegetables, mix gently.

• Add a little pasta water to loosen if necessary - about 4-6 tbsp pasta water

Strawberry and banana 'nice' cream

The sun is back and this is a lovely quick way to make homemade ‘ice-cream’. It’s actually a vegan alternative that’s like half sorbet and half ice cream. It’s basically frozen puréed fruit, but it tastes like you’ve made WAY more effort. My kids love it and as a bonus it’s actually really healthy because there’s no added sugar - or anything for that matter! However you might notice that I’ve drizzled some honey on one of the photos as it tastes lovely if you fancy something a bit sweeter.

Read on for the shortest ingredients list ever!!

Ingredients

Makes 1 large tub, serves approx 6-8

• 450g frozen strawberries

• 450g frozen banana

Method

• Put all the fruit into a large food processor.

• Blitz for 30 seconds and then scrape down the sides. Repeat until smooth (or the texture you prefer - can be rougher with small bits of fruit). You’ll need to repeat a few times to incorporate all the fruit.

• Scrape into a large tub and freeze for 2-3 hours until firm.

• You might need to take out of the freezer about 30 minutes before serving, depending on how firm you want it to be.

Summer pea & asparagus pasta

If you’re looking for a light and easy summer pasta dish, this is it! The peas and asparagus make a lovely change from tomato based sauces, especially at this time of year.

I’ve used asparagus as it is still just about in season (and I love it), but going into the summer you could swap for courgettes. I would chop and add them to the pan 5 minutes after the onions, so they’re almost cooked before adding the peas.

Another addition would be a sprig of mint, although I would probably use half the amount of the other herbs, so as not to dominate. A back-note of mint would be really nice and fresh.

I’ve used trofie pasta (posh!) this time as I happened to see it in my local deli, but you can use any kind of dried or fresh pasta. I also love this sauce with wholemeal if you’re feeling virtuous!

Ingredients

Serves 4

• 1 small onion, chopped finely

• 300g frozen peas

• 4 large stalks of basil, chopped

• 4 large stalks of parsley, chopped

• 2 tsp vegetable bouillon in 250ml water

• 250g asparagus, stalks chopped, top 2” reserved

• 60g parmesan, grated finely

• 1 tsp sea salt

• Juice of ½ small lemon

• 2-3 tbsp half fat crème fraîche or double cream, optional

• 450g pasta - whichever you prefer

Method

• First heat ½ tbsp extra virgin olive in a medium sized saucepan then fry the onion gently for 10 minutes.

• Cook the pasta as the packet instructions - usually around 10 minutes in boiling water. Put a steamer on top of the pasta pan and cook the asparagus tips. Or you can gently pan fry in butter for extra flavour.

• Next add the garlic, 250g peas and chopped asparagus stalks, fry gently for approx 5 minutes, stirring regularly, until defrosted.

• Pour 250ml of boiling water in a jug and stir in the vegetable bouillon, pour into the pea mix with the basil and parsley (including stalks). Blitz with a hand blender thoroughly until smooth, this will take 5 minutes or so.

• Next add the remaining peas, 40g parmesan and salt. Heat the sauce gently so the peas warm through.

• Add the crème fraîche at this point, If you’re using it.

• Serve with the remaining parmesan, top with the asparagus tips and a good crack of black pepper.

Spicy black beans with cumin roasted cauliflower

I bloody love black beans, they’re just so satisfying to eat and are super versatile too. These Mexican style beans are great on their own, but even better with cumin roasted cauliflower and a few different twists and twizzles on top: yoghurt, lemon, chilli and coriander are my faves. 

Meat eaters in your household can add grilled chicken or fish too, plus all of the above make great wraps if you add some cooked rice. Or make a quesadilla and add some cheese! So good!

Ingredients

Serves 4-6

• 1 medium onion, chopped

• 2 garlic cloves

• 1 tsp ground cumin

• 1 tsp sweet smoked paprika

• 1 tsp cayenne pepper

• i x 400g tin plum tomatoes

• 2 x 400g tins black beans

• 1 tsp sea salt

• 1 cauliflower, chopped in florets

• A few spoons of natural yoghurt

• Red chilli, thinly sliced

• A handful of coriander

• 1 lemon, chopped in wedges

Method

• Heat ½ tbsp rapeseed oil in a large saucepan and then fry the onions gently for 10-12 minutes until starting to brown.

• Add the garlic and then add the spices for a further 30 seconds.

• Pour in the beans and their water, plus the tinned the tomatoes, stir well.

• Simmer for 45 minutes, until the extra fluid has evaporated and the beans are thick and rich in flavour, then add the salt and stir well.

• Preheat the oven to 180ºc when the beans have about 30 minutes to go.

• Spread the cauliflower on a large baking tray, drizzle with 1-2 tbsp olive oil and sprinkle with the cumin and a pinch of salt.

• When the beans have about 25 minutes left, roast the cauliflower in the oven for 15 minutes, turn and put back in for a further 10 minutes.

• Serve with natural yoghurt, thin slices of red chilli, coriander leaves and a squeeze of lemon.