This parsnip and potato soup with miso is a filling, healthy soup that is perfect on winter days. For a gluten-free version, use appropriate soy sauce and miso.
You can make this green vegetable salad with tofu in just 10 minutes. It’s healthy, vegan, yummy and can be served with rice, on a piece of toast, quinoa etc.
You can serve this tomato roasted baby aubergine with broad beans as a vegan main dish. Alternatively, serve it on the side of grilled chicken or lamb.
This easy broccoli and cauliflower soup is ready within 30 minutes. You can add some chilli to it for a spicy version.
This Bacon and Lentil Soup is very easy to make, yummy, filling and perfect for hangovers too – also during the winter months it will warm you up!
This chocolate and almond cake with dates is gluten-free and really moist and delicious, perfect with your morning coffee.
This leftover turkey fried rice is perfect for using up roasted turkey. It’s very easy to make and you can use other veggies if preferred
These zesty smoked salmon filo tarts are perfect party nibbles all year round. Or you serve them with salad for a celebratory brunch or lunch.
This Stilton and cranberry stuffed mushroom recipe is useful to use up Christmas leftovers. I made it with home-made cranberry sauce, but you can use your own.
This recipe is perfect for using up leftovers of your Christmas meal. Serve this leftover roasted turkey stew with rice or pasta.
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