Lunch

British purple sprouting broccoli is in season and the highlight of this dish, simply roasted, and topped on a Moroccan inspired buckwheat salad. You can use raw buckwheat for this recipe but it will need cooking first. To cook the buckwheat I first toast in a dry saucepan before covering at least 2cm in stock.

Spiced chickpea balls are our version of falafel, using cooked chickpeas instead of dried. Traditionally falafel is made using dried chickpeas or dried fava beans soaked overnight. It is usually deep fried for a crisp outside and soft centre. Our version is made easy by using cooked tinned chickpeas and more health conscious than the

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