Jam using vegetables? Yes! Carrot jam is zesty from the lemon, with a little crunch from the carrot shreds. It tastes fresh and delicious!
They are deeply savoury, crispy on the outside, soft on the inside. VERY moreish, so you might like to make a couple of extra slices!
This barley risotto has a deeply savoury flavour from the stock and a wonderful nuttiness from the barley. It’s very filling and you won’t need much!
The balance of flavours is great in this cream cheese pizza. The strength of the tomato puree, the crunch of the roasted onion slices, the creaminess of the cream cheese and the strong saltiness of the olives.
Use up the innards of your Halloween pumpkin in this super easy and very tasty soup. Not Halloween? Use any pumpkin or a butternut squash
If you take 250g flour, some yeast and water, you can add many, many different things to it and get a lovely loaf, with 4 portions, to use for any meal
Very, very variable oaty biscuit recipe, much, much too moreish
These falafel are pan fried and served with a super simple salad of carrot and peanuts. Add different spices to ring the changes
A delicious marmalade sponge that can be baked in the oven, microwaved or steamed. Great after Sunday lunch!
I love this soup, it is my go to for a soup for lunch. I usually add a tsp of ginger paste from a jar, a tsp of garlic paste, and a tsp of turmeric to give it a lovely spicy kick, and at 16p a serving, you can have a big bowl.
A delicious vegan pesto using broccoli – use it to dress pasta, in a sandwich, on toast or a jkt potato. We need smelly-web!
This delicious preserve uses the carcasses of zested and juiced lemons to make a wonderful, slightly bitter marmalade type jam. Love your leftovers!