Category Archives: recipe

Seasonal mixed, roasted root vegetables

Posted on February 5, 2022 by Rebecca Atkinson

Seasonal mixed, roasted root vegetables, stick the oven temperature at around 200 c, and use a nice big oven tray or dish. A good idea to cut all the root veggies into similar sizes, can includd celeriac, parsnip, potatoes, sweet … Continue reading →

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Carrot and Coriander Soup with Harissa Chick Pea Garnish

Posted on February 5, 2022 by Rebecca Atkinson

For the Soup A decent table spoon of olive oil 1 onion 1 or 2 teaspoons of ground coriander (according to taste) 1 large potato chopped fairly small Just under 1.5 litre itre of either veg or chicken stock 450 … Continue reading →

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Fragrant Beetroot Salad, by Mary

Posted on November 26, 2021 by Rebecca Atkinson

This is very simple to make, if made the day before the flavour is more enhanced, as the marination process really brings out a delicious flavour. Ingredients  4 large steamed or boiled beetroots 1 large lemon 1 bunch of coriander … Continue reading →

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Jerusalem Artichoke and Horseradish Soup, by Mary

Posted on November 26, 2021 by Rebecca Atkinson

I was a bit over faced years back regarding Jerusalem Artichokes; I mainly used to scrub and then roast them in the oven with salt, pepper and olive oil.  Having got bored with this, I moved onto making this soup. … Continue reading →

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Roasted honey and parmesan parsnips, by Mary

Posted on November 26, 2021 by Rebecca Atkinson

Ingredients 500g parsnips 2 tbsp runny honey (maple syrup for vegan alternative) 2 tbsp olive oil 50g either Parmesan or nutritional yeast flakes Salt and Pepper Method Preheat oven to 180 degrees Centrigrade. Peel or lightly scrape parsnips and cut … Continue reading →

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Leek, Apple & Carrot Salad, by Mary

Posted on November 22, 2021 by Rebecca Atkinson

Ingredients 1 whole leek 1 eating apple, grated 2 medium carrots, grated Juice of half a lemon 2 tsp Olive oil A little mayonnaise, or vegan alternative Method When preparing the leeks, cut the whole leek in half long ways, … Continue reading →

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Creamy curried parsnip and coconut soup, by Mary

Posted on November 22, 2021 by Rebecca Atkinson

This is really fragrant and can be tweaked a bit with more or less of the spices.  It will provide four small mugs or two large bowls; or double it up, and freeze for another day! Ingredients Spoon of good … Continue reading →

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Celeriac Chips, by Mary

Posted on November 18, 2021 by Rebecca Atkinson

Ingredients One whole celeriac Olive or rapeseed oil 5 cloves of garlic 1 dessert spoon fresh thyme, chopped Salt and pepper (Change it up with vegan powder such as Nutritional Yeast, or Parmesan, instead of the garlic) Peel the celeriac … Continue reading →

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Glazed Carrot and Thyme puff pastry flan, by Mary

Posted on November 6, 2021 by Rebecca Atkinson

Ingredients: Puff pastry sheets (1 or 2 depending on how many you are feeding!) (gluten free available) 3 carrots per sheet 1 tsp fresh thyme Half a pot of ricotta cheese Handful of roasted hazelnuts, roughly chopped 75ml cream 2 … Continue reading →

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Roasted Swede Wedges with Rosemary and Parmesan, by Mary

Posted on November 6, 2021 by Rebecca Atkinson

Ingredients: Swede, one large for a couple of people, or double up for family Olive oil 40 g Parmesan (or vegan alternative) per large swede Salt & Pepper Rosemary, fresh or dried (as much as you like) Butter or vegan … Continue reading →

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