Recipes

Beetroot and Labneh Salad with Caramelised Turmeric Walnuts

Labneh is a soft cream cheese made from strained yogurt, that is popular in Middle Eastern cuisine. It is very easy to make and can be prepared ahead of time and stored in the fridge until ready to use.

  • Yields: 2 Servings

Fava Bean Soup

Fava beans are nutty-flavoured broad beans grown in the UK. They don’t require pre- soaking so are handy to have in the larder to make a quick warming soup. The beans are also an excellent source of protein for vegans and vegetarians.

Kimchi Pancake

This pancake makes for a delicious brunch and is a good way to use up kimchi that has been lying around in the fridge. You can make a gluten free version using chickpea flour.

 

  • Yields: 2 Servings

Radish and Cucumber Salad with Herbs

This radish and cucumber salad with fresh herbs is the perfect accompaniment to your barbecue. Recently described as the new star of the vegetable world, the radish seems to be challenging even the avocado in its popularity, with sales of the root vegetable soaring. We like ours straight from the fridge, with a delicious homemade dip, or thinly sliced in a salad.

Asian style steamed egg pots with shiitake mushrooms and kimchi

Asian-style steamed egg pots are a different method of cooking eggs making them light and silky and easy to digest. The eggs provide protein and the chicken stock and kimchi make this a simple and delicious gut-healthy meal for breakfast or any other time of day!

  • Yields: 2 Servings

Asparagus with butter 5 ways

Butter is a good source of vitamin A, D and K, essential for absorption of calcium and phosphorus that we need for strong bones and teeth. Choose organic butter from grass-fed cows over butter f rom grain-fed cows as it provides more conjugated linoleic acid that has strong anti-inflammatory benefits and even protects against certain cancers. Preparing flavoured butters and freezing them in icecube trays is good way to add flavour and nourishment to dishes!