Chickpea & Bean Chilli
Posted on 27th January, 2022
Chickpea and Bean Chilli
INGREDIENTS
Serves 4
3tbsp olive oil
1 large onion
1tsp ground turmeric
1tsp ground cardamom
1tsp ground cumin
1 yellow (bell) pepper, deseeded and diced
1 red (bell) pepper, deseeded and diced
2 celery sticks, chopped
2 garlic cloves, crushed
1tsp dried chilli (red pepper) flakes
2 x 400g cans chickpeas (garbanzo beans)
1 x 400g can kidney beans
1 x 400g can chopped tomatoes
freshly ground black pepper
METHOD
Gently heat the olive oil in a saucepan over a low heat.
Add the on...
Continue >
Continue >
Baked Beans
Posted on 27th January, 2022
Baked Beans
INGREDIENTS
Serves 4
2 tbsp. olive oil
1 small onion, diced
4 garlic cloves, finely diced or minced
1 handful fresh thyme leaves, roughly chopped
1 tbsp. wholegrain mustard e.g. Lakeshore
500ml vegetable or chicken stock
125g tomato paste
2 x 400g tins white beans (haricot, butter beans or cannellini), rinsed and drained
METHOD
Heat the oil in a non-stick saucepan over medium heat
Fri the onion and garlic for 5mins, or until soft and browned
Add the thyme, mustard, stock, tomato paste and ...
Continue >
Continue >
Maple & Seed Flapjacks
Posted on 13th July, 2020
Maple & Seed Flapjacks (from Happy Pear)
INGREDIENTS
40g Desiccated Coconut
70g Ground Flaxseeds
160ml Maple Syrup
200g Porridge Oats
40g Raisins
1 pinch Salt
40g Sesame Seeds
40g Sunflower Seeds
40g Pumpkin Seeds
160ml Sunflower Oil
METHOD
Preheat the oven to 140°C.
In a bowl, mix the oats with the oil until fully coated.
Add all remaining ingredients into the bowl and mix well.
Line a standard baking tray (20cm x 30cm x 6cm high) with baking parchment.
Roll out the mix on a flat...
Continue >
Continue >
Fish stew
Posted on 26th October, 2020
Fish Stew
INGREDIENTS
Serves 4
1 tbsp olive oil
1 tsp fennel seeds
2 carrots, diced
2 celery sticks, diced
2 garlic cloves, finely chopped
2 leeks, thinly sliced
400g can chopped tomatoes
500ml hot fish stock, heated to a simmer
250g mixed fresh fish, cut into bite size pieces
85g raw shelled king prawns
METHOD
Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften.
Tip in the leeks, tomatoes and stock, season and bring to ...
Continue >
Continue >
Stir-Fried Thai Noodles
Posted on 3rd July, 2020
Stir-Fried Thai Noodles (from Maggie Lynch)
INGREDIENTS
Serves 2
Small handful cashews
2 tbsp coconut oil
2 eggs, organic or free range, beaten (use tofu for vegan option)
40g finely shredded wintergreens: kale, spinach, chard etc.
100g broccoli, sliced length-ways
200g rice or konjac noodles
50g white or red onion, cut in thin slices
40g spring onion, cut in 2cm lengths
5g red chilli, seeded and finely diced
Small handful coriander, finely chopped
1 tomato seeded and cut in strips
2 tsp fish sau...
Continue >
Continue >
Butternut & Bean Curry
Posted on 13th July, 2020
Butternut and Bean Curry (from Derval O’Rourke)
INGREDIENTS
Serves 4
1 tbsp olive oil
4 garlic cloves, crushed
1 onion, finely chopped
1 thumb sized piece of fresh ginger, grated
2 cardamon pods
1 tbsp cumin seeds
1 tbsp star anise
1 butternut squash, peeled, deseeded and diced
400 g tin of chopped tomatoes
2 tbsp soy sauce
1 tbsp honey
400g tin mixed beans, drained and washed
a handful of coriander leaves
4 tbsp flaked almonds
4 tbsp natural yoghurt (optional)
METHOD
Heat the oil in a large pan o...
Continue >
Continue >
Sea Bass with Butterbeans
Posted on 26th June, 2020
Sea Bass with Butterbeans (from Cavistons)
INGREDIENTS
Serves 2
2 sea bass fillets
fresh dill or rosemary, finely chopped
2 garlic cloves, crushed⠀
1 1/2tsp smoked paprika⠀
1 tbsp tomato paste⠀
100g chorizo, chopped
1 red pepper, deseeded and chopped⠀
1 can of butter beans, drained and rinsed
200ml chicken or vegetable stock
METHOD
Heat a tablespoon of olive oil or butter in a pan, add the herbs, garlic, smoked paprika, chorizo and pepper and cook until chorizo has browned.
Add the tomato past...
Continue >
Continue >
Seed & Nut Flapjacks
Posted on 6th August, 2016
Seed & Nut Flapjacks (from Derval O’Rourke)
INGREDIENTS
6 ripe bananas, mashed
120ml maple syrup
2 tbsp coconut oil, melted
240g porridge oats
100g dried fruit (dates and apricots work well)
60g ground flaxseed
60g hazelnuts, chopped
60g pecans, chopped
60g pumpkin seeds
60g sunflower seeds
METHOD
Line a 33cm × 23cm metal baking tin with parchment paper so that the paper overlaps the sides. Preheat the oven to 180°C/350°F/gas 4.
Use a food processor or whisk to mix the bananas, agave syrup ...
Continue >
Continue >
Vegetarian Tagine
Posted on 5th May, 2020
Vegetarian Tagine (from The Happy Pear)
INGREDIENTS
Serves 4
1 red onion
2 cloves garlic
½ red chilli
1 carrot
1 courgette
1 yellow pepper
1 sweet potato
1 tsp cumin
1 tsp cumin seeds
1 tsp ground coriander
¼-½ tsp cinnamon
¼-½ tsp smoked paprika
½ tsp ground black pepper
1 tin of chopped tomato
400ml veg stock
1 tin of chickpea
3 tbsp raisins
½ tsp salt
2 tbsp tamari
1 tbsp maple syrup (optional)
METHOD
Peel and finely chop the onion and garlic.
Finely slice the chilli, carrot, yellow pepper, ...
Continue >
Continue >
Baked Sea Bass
Posted on 15th May, 2020
Baked Sea Bass (from Domini Kemp)
INGREDIENTS
Serves 4
4 seabass fillets, skin on
1 knob (thumb-sized) ginger, peeled and grated or chopped
2 cloves garlic, finely sliced
1 tsp sesame oil
2 tbsp tamari/soy sauce
1 bunch spring onion, finely sliced
METHOD
Take all the ingredients except the fish and mix well together in a bowl. Get a gratin dish and sprinkle four piles of the mixture in a thinness layer and top each one with a fillet, skin-side up.
Top each fillet with more of the mixture and bake in the...
Continue >
Continue >
