Vegans assemble! The ‘vegan’ trend has taken our lands by store in the last couple of years and they are really starting to make an impact in the food business. New modified vegan friendly editions of our old favourite foods are being made to please our environment loving friends. The vegan sausage roll is the latest fan favourite to succumb to the vegans. Do you want to know how to make one at home? Let’s get started.


Prep time: 10 minutes

Cooking time: 40 minutes

Servings: 10

Level: easy



2 sheets of ready roll puff pastry

Almond milk

1 teaspoon of garlic granules, sage, smoked paprika and celery salt

2 sprigs of thyme

100ml of white wine

2 cloves of garlic

1 onion

500g chestnut mushrooms

Olive oil

Sun-dried tomatoes in oil

75g breadcrumbs


How to make:


1. Preheat oven to 200 degrees gas mark 6

2. Heat up a pan using olive oil

3. Chop up your onions, garlic, mushrooms and veg adding salt and pepper. Simmer for 10 minutes

4. Add your sun dried tomatoes to the pan and mix with the veg

5. Set aside to cool

6. Place your leftover ingredients into a bowl with the previous mix now it is cool

7. Cut your puff pastry in half into four equal sized pieces.

8. Pour a line of your mixture into each bit of pastry and smooth it with the back of a spoon moulding it into a long sausage shape.

9. Use the almond milk along the pastry edges, then fold one side of the pastry up over the toppings and press the edges to seal with a fork.

10. Place in the oven for 25 minutes or until the pastry has a nice golden glow


Congratulations, you are now a vegan. What are your thoughts on this compared to the regular sausage roll?

Huevos Rancheros are the elite of the breakfast group. They are a traditional mexican breakfast and are loved by many. Who wouldn’t want to wake up to this every morning. Well if you want to do just that we are going to tell you exactly how these are made. It’s easier than you think.


Prep time: 10 minutes

Cooking time: 15 minutes

Servings: 4

Level: easy




4 small flour tortillas

4 eggs

1 large ripe tomato chopped

1 onion

2 tablespoons of olive oil

400g can of red kidney beans

Chopped coriander

Fresh bay leaves

2 garlic cloves

Jalapeno pepper

30g cheddar cheese grated

½ spoon of chilli powder and lime juice

Teaspoon of cumin and oregano


How to make:


1. Heat a pan using the olive oil and add your chopped garlic and onions, then your tomatoes and chillies.

2. Then add red kidney beans, chilli powder, a teaspoon of cumin and oregano and cook for 10 minutes, stir and set aside.

3. Slice the fresh tomato and lay it over the mixture on the pan and let it cool

4. Crack your eggs into a separate pan until they are fried and the egg white is clearly visible.

5. Warm your tortillas up on the grill or oven, whichever suits for 1 minute

6. Place your tortillas onto a plate flat, pour your beans mix onto it and top it with grated cheese

7. Place the eggs on top of all of this

8. Squeeze some lime onto it and add guacamole


GOOD MORNING!  What a way to start your day with this magnificent breakfast, starting the day right.

This delicious looking dish is perfect for any evening meal. It can be made in under 30 minutes and there is enough to feed the family and friends.It has all the tastes of a pizza but you won’t feel guilty after eating it.


Prep time: 5

Cooking time: 25

Servings: 4

Level: easy



500g pack gnocchi

400g can chopped tomatoes

2 tablespoons of extra virgin olive oil

1 chopped onion

1 crushed garlic clove

1 teaspoon of salt+black pepper

1 chopped red pepper

Basil leaves

8 ounces of fresh mozzarella cheese

1 tablespoon of heavy cream


How to make:


1. Preheat oven to 350 degrees.

2. Heat a pan with olive oil

3. Chop up your onions, peppers, tomatoes and garlic and toss them onto the pan

4. Add your gnocchi sauce to the pan and stir until bubbling for around 10 minutes

5. Let the sauce cool before placing a tablespoon of whipped cream and basil leaves into the mix

6. Transfer the mix to a large oven dish and top with mozzarella cheese.

7. Place in oven for 10 minutes

8. When removed, let it rest for 5 minutes before adding any additional ingredients if needed


Your delicious baked tomato gnocchi is ready to be served. Try not to eat it all at once, though it will be tough.

No, that is not a pizza. This is a tomato ricotta and thyme tartine. This spectacular looking starter is so easy to make you won’t believe it, you will just have to give it a go. This is all it takes.


Prep Time: 25 minutes

Cooking time: 40 minutes

Serves: 4

Level: easy



500g tomatoes

250g pack ricotta

80g ricotta cheese

3 tablespoons of Olive oil

1 tablespoon of balsamic vinegar

1 garlic cloves

Handful of thyme

Teaspoon of sea salt black pepper

200g plain flour


4 tablespoons of water


How to make:


1. Preheat oven to 200 degrees

2. In a large mixing bowl combine the thyme, balsamic vinegar, olive oil and salt+pepper. Then add the tomatoes and mix.

3. For the pastry, mix the flour with the salt+pepper, water and butter until it is almost like breadcrumbs (Use a blender if needed).

4. Tip this onto a large sheet of cling film in a dish and chill for 30 minutes

5. Line a dish with flour and roll out the pastry to 28c filling the corners of the bowl.

6. Place into the oven for 20 minutes

7. Once the pastry is done take your ingredients out of the fridge and pour carefully into dish. Layer them with sliced tomatoes.

8. Place the mix of thyme, balsamic vinegar, olive oil and salt+pepper into the dish.

9. Place back into the oven for 20 minutes until the filling is raised and slightly golden.

10. Remove and place on a place sprinkling some thyme leaves on top for the perfect finish.


Now you have the best looking pizza that isn’t a pizza at all, it is instead a very healthy tomato ricotta and thyme tart, sublime.

Everyone loves a good salad. It is our go to “healthy food” when we promise ourselves we are starting a new diet and are going to be healthy from now on. Only to fall into the pits of a one off takeaway on a saturday night leading to two, and three, and four. Then, before you know it, the diet is over. It is a vicious cycle we play with over and over. So when you decide to start this cycle again, try this cycle out, an easy to make feel good food. Here’s how it’s done, dig in.


Prep time: 20 minutes

Cooking time: 25 minutes

Servings: serves 2

Level: easy



250g small potatoes boiled and chopped

3 boiled eggs

200g Cherry tomatoes

4 anchovy fillets

Can of tuna 200g

5 tablespoons of olive oil

2 baby gem lettuces

Dijon mustard, mayonnaise, salt and pepper

Basil leaves

Green beans

50g black olives

1 garlic clove


How to make:


1. Mix the oil, vinegar, seasoning and mustard together in a bowl

2. Place the olives and garlic into the already mixed bowl.

3. Cook the potatoes for 15 minutes, boil the green beans for 5 minutes and boil the 3 eggs for 10 minutes until all are cooked perfectly.

4. Drain all of the above

5. Chop the potatoes and eggs into halves or quarters and place on the plate.

6. Sear the tuna on a pan for 8 minutes turning once.

7. Chop your lettuce and toss it with the sauces and olive oil and place on the plate.

8. Put everything you have cooked onto the plate on top of the tossed lettuce and there you have it, Nicoise salad.

9. Add more olive oil and dressing along with some basil leaves to top it off


Now you can get your diet back on track without any excuses, don’t repeat the cycle!


“I learned to make the classic Salad Niçoise when I cooked on a yacht off the South of France. Over the past decade, I’ve evolved this salad and it now appears frequently on my menus, sometimes as a simple starter or, as I’ve done here, with a whole piece of beautifully fresh fish as a main course. Whatever guise this dish takes, it must be the finest summer salad of all”- Chef Gordon Ramsay.

This super healthy vegan salad is full of nutrients and vitamins, and is the perfect side to any chicken, fish or tofu dish. Try doubling up the recipe and bringing it along to a Barbeque as a side- we guarantee it will go down a treat!

Prep Time: 15 Mins

Level: Easy

Serves: 4



100g Frozen Peas

250g Cooked Quinoa

1 lemon

2 tbsp Olive Oil

1 tsp Salt

Handful Mint Leaves

2 Cucumbers

6 Tomatoes

1 Avocado, peeled



1.Place the peas into a large heatproof bowl, pour boiling water over them, and then set aside to defrost.


2. Chop up the avocado, cucumbers and tomatoes into small chunks and set aside.


3. Pour the juice of 1 lemon into a smaller bowl. Add salt, olive oil and mint and stir together rapidly to make a salad dressing.


4. Once defrosted, drain the peas and place them in a large mixing bowl. Add in the chopped veg and pre-cooked quinoa. Make sure to break up any clumps in the quinoa.


5. Add the salad dressing to the mixture, and stir well.


6. Serve immediately and garnish with a slice of lemon.


This Kale and Goat’s Cheese Frittata is a quick and easy vegetarian dish that’s perfect for breakfast, lunch or dinner. Packed full of protein and veggies, it is a filling but light meal that can be enjoyed at any time of the year.


Prep Time: 10 Mins

Cook Time: 30 Mins

Level: Easy

Serves: 4



1 Tbsp Olive Oil

200g Curly Kale

2 Red Onions, chopped

½ Tsp Brown Sugar

8 Large Eggs

2 Tbsp Balsamic Vinegar

100g Firm Goat’s Cheese, broken into chunks

Sea Salt and Ground Black Pepper



1.Preheat oven to 190C/170C fan/gas 5. Place a large ovenproof skillet over medium heat and add olive oil. Place the onion and sugar into the skillet and cook for 10-15 minutes, until caramelised.


2. Add the kale and a tsp of water to the skillet and cool for 3-5 minutes, until the kale is wilted. Pour in the balsamic vinegar and allow it to bubble for a minute.


3. Mix the eggs together with a pinch of sea salt and pepper and add to the skillet. Give the whole mixture a quick stir and then leave it, untouched, on a low heat for 5 minutes until the base of the egg is browned.


4. Scatter the goat’s cheese on top of the mixture and place the dish into the oven for 10-15 minutes. You will know the dish is cooked when the cheese is bubbling and the inside of the frittata is set.


5. Serve in slices with a side of fresh mixed leaf salad.

This vegetarian chilli is a hearty and healthy alternative to a classic chilli con carne dish. Red lentils and beans are used to create a nourishing base, and help to create a warming family meal that can be enjoyed by everyone. This recipe is also fantastic for busy families who are always on the go, as leftovers can be used in lunchboxes the next day and are just as tasty.


Prep Time: 15 Mins

Cook Time: 1 Hour

Level: Easy

Serves: 4-6



175g Red Lentils

1 Can of Kidney, Black or Pinto Beans, drained

2 tbsp Olive Oil

1 Large Onion, chopped

2 Cloves of Garlic, chopped

1 Green Pepper, chopped

1 Red Pepper, chopped

2 Carrots, chopped

2 400g Tins Chopped Tomatoes

175g Frozen Peas

1-2 tsp Chilli Powder

1-2 tsp Cumin Powder

1 tbsp Tomato Puree

300ml Vegetable Stock

Optional Garnishes: Coriander, Sliced Avocado, Tortilla Chips, Sour Cream, Cheddar Cheese, Smoked Paprika.



1.Soak lentils in a bowl of cold water for 30 mins, and drain.


2. Heat the olive oil over a medium heat in a large saucepan, and fry the onion and garlic together. Once the onion and garlic are heated, add the chilli and cumin powder and fry together for approx 10 minutes, or until the onions are soft.


3. Add the green pepper, red pepper, carrots and mushrooms to the saucepan and fry for approx five minutes, stirring constantly.


4. Add the drained lentils, chopped tomatoes, tomato puree, frozen peas and vegetable stock and stir together. Bring this mix to the boil, and leave to simmer for approx 30 minutes, or until the red lentils are soft, stirring occasionally.


5. After 30 mins, add a can of drained beans. Stir the beans into the mixture and allow to simmer for 10 minutes.


6. Season to taste with salt and pepper. Extra chilli powder and smoked paprika also work well in this dish to enhance the flavour.


7. Serve with cooked rice, and add any optional garnishes on top, such as roughly chopped coriander, sliced avocado, crushed tortilla chips, sour cream or grated cheddar cheese.


Note: This recipe is dairy-free and vegan friendly, aside from optional toppings, which can be swapped or omitted from the dish.


Pasta Al Limone is an uncomplicated, effortless and versatile dish that is the perfect comfort meal after a long, tiring day. Hailing from the region of Campania in Italy, this classic recipe is hearty and filling, and can be cooked up and ready to serve in less than 15 minutes.


Prep Time: 5 Mins

Cook Time: 15 Mins

Level: Easy

Serves: 2



250g Spaghetti or other long pasta

50g Butter

250ml Double Cream

100g Grated Parmesan

2 Lemons

Small Handful of Roughly Chopped Parsley

Sea Salt and Ground Black Pepper



1. Place a large saucepan of salted water over a high heat, bringing it to the boil. Add the pasta and cook for 8-12 minutes, depending on taste.

2. As the pasta is cooking, grate both lemons to create lemon zest.

3. Add the lemon zest and cream together in a pan and cook over a medium

temperature. Simmer for 3-4 minutes until the mixture thickens slightly.

4. Add the butter to the lemon zest and cream and continue stirring. This will create the sauce.

5.Drain the pasta and add it to the sauce, stirring constantly. Once the pasta has been coated in sauce, simmer for 1-2 minutes, until most of the liquid has been absorbed.

6. Once the majority of the liquid has been absorbed, remove the pasta from the heat and squeeze in the juice of a lemon. Stir in the lemon juice, and season with a pinch of sea salt and ground black pepper.

7. Serve immediately in bowls, and garnish with grated parmesan, chopped parsley, and an optional wedge of lemon to taste.