Tin Can Tomato Soup
Top Tips: This soup goes particularly well with wheaten bread. It can also be used as a base for pasta sauces, or anything which requires a tomato base.
Boursin Brussel Sprout Pakora
Top Tip: The Pakoras can easily be heated up again in a hot oven if not served straight away. You can also freeze them once cooked and cooled down and then cook in the oven at another time.
Beetroot and Red Onion Tart
Paprika Potato Wedges
Mint, Basil and Peach Salad
Roasted Squash Soup
Top Tips: You can add carrot or celery with the onions if you have them available. Swap out squash for pumpkin if you have it.
Vegetarian Balls
Top Tips: Switch out the cous cous and use bulgur wheat or rice flour instead. Serve with yoghurt in olive oil, pomegranate molasses or hummus dip.
Greek Salad (Horiatiki Salata)
Top Tips: Line the bowl or plate with lettuce before adding the salad ingredients. Add in a small (or smaller than they can be), long red or pale green pepper, preferably from Florina (called Florinis). You can also add a splash of red wine vinegar or the juice of one lemon (recipe for four). The […]
Broccoli, Brussel Sprout & Pea Soup
Miso Leeks on Toast
Top Tip: Best served on sourdough bread and served alongside a green salad.
Spicy Mexican Bean Soup
Top Tip: Instead of kidney beans you can use chick peas, mixed beans or black eyed peas.
Pumpkin Soup
Top Tip: Make this soup vegan by switch out milk to a non-dairy alternative.