Lunch

Kale and beetroot are great staples during winter months but not always used for salads. This kale, beetroot hummus and lentil salad is light has balanced protein, fats and fibre as well as a variety of textures and flavours. We massage the kale before using it which helps to break down the cell structure making

A good quality stock will make the difference in flavour in this broth style soup but isn’t necessary. If your looking for a quick meal, this soup can be made in 20-30 mins and can use your store cupboard stock. If your using homemade chicken stock you could also replace some of the white beans

For the lovely purple colour in this winter coleslaw I have chosen red cabbage, red onion and a heritage variety of purple carrot. This recipe is just a base for you to work to, vary the vegetables, keeping a cabbage as the main bulk. I have given some different versions for you to try at

Roast a large batch of tomatoes at once then keep in oil in the fridge. They’re great in replacement of sun-dried tomatoes, with pasta, in salads and in tarts and quiches. If you’re a garlic lover, you can squeeze the leftover roasted garlic cloves and mix through the lentils. Method for put lentil, tomato and

The Quinoa and Beetroot salad can be eaten warm or cold. Prepare it in advance and it makes a great lunchbox or picnic option. I love the contrast of crunchy fresh vegetables and sweet roasted beetroot and red onion. Eat what’s in season and change the veg accordingly. It’s also great with roast pumpkin, tomatoes