This is the perfect salad as the weather starts to cool down. Warm roasted butternut squash with chick peas and corn topped with perfectly ripe avocado and spring onions.
VIDEO RECIPE: These sticky noodles with crispy aubergine make the perfect week-day dinner. Brimming with crispy vegetables, a sticky, spicy sauce and lightly fried aubergine. Follow our video for a simple step-by-step guide on creating this vibrant, delicious dish.
This fool-proof broccoli bread recipe will make it a new regular in your brunch repertoire. These mini bagels are ready in no time and topped with a delicious homemade hummus and crunch radishes, they make for the perfect weekend dish.
A salad that you can whip together in under twenty-five minutes is the kind of salad I want to eat every week. Yellow courgettes add a splash of colour to any dish and a welcome crunch. This home-made pesto recipe is also super easy to blitz together, the combination of aniseed tarragon and earthy basil create a vibrant and refreshing flavour. The whole dish offers an excellent combination of protein and fiber.
With summer in full swing, there is one dish that is now guaranteed to feature regularly on my lunch and dinner, a classic chopped salad. The key to a good chopped salad is in the dressing and I love to use a classic honey and mustard. I top this with some toasted pumpkin and sunflower seeds for some extra savouriness and crunch.
In the summer months there is nothing better than a big, plump juicy peach. And with the weather being so hot, the peaches this year are sweeter than ever. If you're wondering what to do with your peaches, other than devouring them immediately, this smoothie bowl is really simple way to use them and cool down at the same time!
Baking aubergine with honey and tamari gives it a lovely salty, sweet stickiness that is incredibly more-ish. The freshness of the lemony saffron yoghurt adds to the fragrant complexity of this Middle Eastern-inspired dish. It is perfect for a dinner party, as part of a big feast, or simply served as a weekday supper with some rice and a green salad.
Granita is a semi-frozen dessert that is typically made with fruit. This rhubarb version is refreshing and tart, perfect with sweet and creamy banana ice cream. Make sure to use the ripest bananas for the ice cream, as they will be the sweetest. Honeyed pecans are a lovely, crunchy topping.
These tortillas are great if you are feeding some hungry people. With five different toppings to mix and match, they are a fun dish to share. You can prepare the pickled onion, black beans and ranch dressing well in advance, so all you need to do at the last minute is fry the battered cauliflower and make the avocado salad. Warm the tortillas through and you are good to go.
Picked from our spring/ summer menu, this salad packs maximum satisfaction and flavour with minimal prep. Win win! Click to view the recipe!
My go to dish on boxing day is a dal, as long as you have the essential ingredient, red lentils, then you can pretty much make it from any leftover veg. This version uses sweet potato but it would be just as good with most left over root vegetables. The creamy coconut adds a touch of rich indulgence and is perfectly balanced with the aromatic cardamom.
This is a warming dish, perfect for a quick, weekday supper. Try to seek out purple and yellow heritage carrots as well as the classic orange, it makes for a pretty autumnal looking dish.
Whenever I get back from a holiday, the first thing I cook is a lentil soup. I literally sit on the plane thinking about how I can't wait to eat it. This Ayurvedic dish is great for digestion, and lentils include all sorts of beneficial nutrients such as magnesium, iron, vitamins and minerals.
This banana bread is a dream paired with a cup of tea, enjoyed with loved ones on a cosy afternoon. The cardamon and cinnamon add a real warmth to it. I've used bee pollen and compote for this recipe but you can get creative with your toppings, pairing with coconut yogurt with berries or nuts and seeds.
Buckwheat pasta is a great alternative to wheat based pastas. We have combined it with a delicious pesto that packs in fresh basil flavours and a cashew and fennel seed crumb that adds a crunchy texture and earthy notes.
We are always experimenting with this original super food and our broccoli bread is definitely a keeper. It’s simple to make, full of goodness and surprisingly tasty. Even our boys in the kitchen were gobbling it back! We have served it with a delicious quinoa, brown rice, avocado and pomegranate salad.
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