Herby Potato Salad with Mustard Dressing
Saag Aloo
Huevos Rancheros
Top Tips: This recipe make light lunch portions, scale up if you want to create as a main course. Garnish the eggs with extra chilli flakes if you have some in your cupboard.
Mung and French Bean Salad
Top Tip: These measurements are to serve as generous side portions.
Minestrone Soup
Top Tips: Use any type of beans your have in your cupboard – cannellini, borlotti, mixed. Switch out the cabbage for kale or spinach, or use a mixture of all three.
Veggie Curry
Top Tips: Switch out the vegetables, to whatever you have in the cupboard (or in surplus). Why not try adding Quorn pieces to the curry too? Simply add in from frozen for the last 15/20 minutes of the simmering time.
Puy Lentil Salad
Veggie Bolognese
Top Tips: Add other vegetables, such as courgette, spinach, kale, peppers or aubergine to make it a bit more interesting! Try adding Quorn mince for extra protein, texture and flavour. Simply add from frozen for the last 15 minutes of simmering time. (For 4 portions add 100g Quorn mince and reduce the lentils to 150g)
Flatbreads
Leek & Potato Soup
Top Tip: Take care not to blend the soup for too long as the potatoes will turn gluey.
Carrot & Coriander Soup
Top Tip: If you don’t want the soup as thick, simply add more water.
Beetroot & Cumin soup
Top Tip: Serve this soup with spiced yogurt to make it extra delicious – simply toast cumin, coriander and caraway seeds in a frying pan until fragrant and grind in a pestle and mortar. Combine with paprika, cayenne pepper and a pinch of salt and stir this into natural yoghurt. Voila!
