Alice’s Chard and leek lasagna
One of my favourite ways to eat chard is in a lasagne – it’s strong savoury flavour… read more »
Sarah’s Coleslaw
We eat a lot of coleslaw all year round and it’s especially great as a side dish. Finely slice you cabbage – white or red, both work great! Grate your… read more »
Spicy Cabbage Hotpot (vegan) (gluten free)
Ingredients: 900g savoy cabbage 2 large carrots 1 medium onion 4 garlic cloves juice of 1 lemon From the cupboard: 2 x 400g can haricot beans 400g… read more »
Butternut & Spinach Curry (vegan)
Prep Time 15 Minutes Cook Time 25 Minutes Serves 6 Ingredients: 1 onion 3 garlic cloves (crushed) 500g diced butternut 200g spinach 1 heaped tablespoon of freshly grated ginger From… read more »
Kate’s Carrot Chutney
When I looked for this recipe I realised I hadn’t followed just one recipe but I had… read more »
Curried Brussels Sprouts Soup
Curry and Brussels sprouts might sound an odd couple but it works. Garam massala is very fragrant and it blends nicely against the Brussels sprouts flavour. Try it even if… read more »