Lunch

The recipe is super simple. Treat the lettuce like you would bread or a wrap and get creative with the filling. For the egg mayo we use mayonnaise and yoghurt to make a lighter filling but use just mayonnaise if you would prefer it to be dairy free. The older the egg the easier it

I love using sprouted seeds and grain and regularly incorporate them into my breads. Sprouted seeds are a great source of nutrients. The nutrients from sprouted seeds are absorbed better in digestion than un-sprouted making them a great addition to salads. If you have time you can sprout your own seeds but you don’t have

What makes this immune boosting soup green? We use stock instead of tinned tomatoes and it is packed full of green vegetables. We use peas and broad beans from the freezer as this is most convenient but you can also use fresh. We’re in the best season for green vegetables, you can vary what you

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