Beetroot & edamame spelt salad I still have a ton of beetroot to pull out. The best thing to do with them is to wash them, roast them, either freeze them, make soup or chop into salads like this one. INGREDIENTS Serves 6 150g spelt washed & cooked (you can use...
Plum compote Perfect on your breakfast granola with greek yoghurt, or just as a pudding, mix with double cream for a fool. Make lots & freeze in batches or just halve, stone & freeze the plums to make later. If you prefer it not to have the spicy flavour,...
Wild rice, bean & apricot salad This is a real dig around in the store cupboard/freezer salad but turned out to be delicious! INGREDIENTS Serves 3-6 250g mixed basmati & wild rice 1 400g tin black-eyed beans (or kidney or whatever you have) 180g sliced runner...
Aubergine, lentil & pomegranate bowl with tahini & miso dressing Bowl of delicious vegetables & protein which can be eaten at anytime! INGREDIENTS Serves 4 2 aubergines halved lengthways, cut into 1cm thick slices 150g lentils (green or brown) 1 onion...
