Lunch

This soup doesn’t involve a lot of prep. The main flavour comes from roasting the peppers and sweet potato. When you roast red peppers it brings out their natural sweetness and makes it easier to remove the skin. You will notice the difference in the soup if you peel the pepper skin as it can

  To make our protein packed Pea & Ham soup. In a heavy bottom pot gently fry the lardons until they release their fats, then add the onion and celery and cook for about 5 mins until the veggies are soft. Then add the peas and stock and cook for 10 – 15 mins. Add

To make your frittata Heat the oil and gently fry the onion until soft but not brown. Add the courgettes and cook on a low/medium heat for 5 minutes. Add the peas and herbs to the mix. Season the eggs with salt and pepper, add the milk and beat until smooth and then pour over

So first things first, you need to cook the fresh Mackerel fillets.  Place the fillets on some baking parchment with a squeeze of lemon, wrap into a parcel and cook in a warm oven for about 5 – 6 minutes.  You want the fish to just lose that subtle translucency but not cook through completely.  Leave

    To make the Parsnip & Apple Soup. Sauté the onions in a little oil until soft, add cumin and cook for a minute. Add the parsnips, apples and stock and bring to simmer. Cook for 25 minutes or until the parsnips are soft, then whiz in a blender. Add more water or stock