Conscious Cooking

I use rapeseed oil but you can use any oil, go for a more neutral flavoured oil, olive oil can be quite bitter tasting. You can flavour your mayonnaise, I like to add minced garlic and fresh herbs such a chives. I always add mustard, lemon and white wine vinegar but adjust these to your

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

Hot salmon and dill mousse is a favourite on our retreat in France. We use lots of fresh salmon which makes a protein packed dinner lightened by the creme fraiche and eggs. Method for hot salmon and dill mousse: Heat the oven to 180C and grease 4 cocotte/ramekin dishes with butter. Cut the salmon into

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

The key to this juice is to make sure the ingredients are fresh, especially the carrots. Make sure the carrots are nice and hard, if not you’ll get a very soft tasting juice. Like most juices its super simple to make, pass everything through the juicer and enjoy within 24 hours.