A warm salad, celebrating wonderful seasonal winter vegetables, accompanied with the addition of tangy satsuma.  Leeks make a great warm salad, and using the stem of the leek in the salad, and the leaves in the salsa verde mean every part of the leek is used.  A light and refreshing salad, for the warmer months.

Courgette, Cucumber, Pea & Mint Soup This is a beautiful green summer soup that can be eaten hot or cold and uses vegetables and herbs that are at their best in the summer months.   Ingredients:   2 tbsp olive oil or butter 2 courgettes, roughly chopped 1 homegrown mini cucumber 1 cup frozen peas

Cherry Bars Sweet cherries are available from May to August in the UK so make the most out of them during these months. They are believed to be one of the most energy boosting fruits!   They are also rich in antioxidants, are a good anti-inflammatory and contain melatonin, which can help treat insomnia.  

Courgette Zoodle Salad with radish top pesto. (Serves 2)   Courgette Zoodle Salad Ingredients:   2 medium courgettes 1 vine of tomatoes 6 Radish (sliced) Seasonal salad leaves + flowers (pea shoots, beet leaves, nasturtium) Black onion seeds Lemon zest   Radish Top Pesto: 70g radish tops (1 large bunch) washed and drained 1 cup

This colourful salad is perfect for a spring or summer day. The pickled vegetables are refreshing and tangy and the pesto brings the whole dish together, making it the ultimate salad for a hot day. Servings: 2 Ingredients FOR THE PICKLE 150g meaty mushrooms, sliced or whole if they are small 120g carrots 150g courgette,

White potatoes are totally underestimated in terms of their nutritional value! They are a great source of vitamin B6, fibre and magnesium, and high in Vitamin C.  This green salad version makes a nice change from the conventional potato salad, and provides a refreshing summer healthy meal. Servings: 2   INGREDIENTS   400g potatoes, peeled

This salad is naturally gluten free and packed with protein and antioxidants. A great addition to a summer evening!   Servings: 2   Ingredients   1 cup buckwheat grouts (raw or toasted)   FOR THE TZATZIKI   ½ cup plant based yoghurt 1 clove garlic ¼ tsp cumin, freshly ground ¼ cucumber, small cubed Herbs

Radish Top Pesto: Radish top greens are rich in gut supporting fibre and many nutrients including vitamin C, vitamin A, magnesium, calcium, iron, and phosphorus. 70g radish tops (1 large bunch) washed and drained. 1 cup (30g) spinach 1/2 clove garlic minced 1/4 cup sunflower seeds dry roasted in the oven. 3 tbsp olive oil

 Radishes are rich in many nutrients including vitamin A, C, folate, choline, B-6, manganese, and potassium.  They are usually eaten raw, and offer a nice peppery crunch, but can also be roasted and fermented.  This pickle offers a nice alternative, and is a great way to extend the life of radishes, as can be stored

Probiotic-Rich Fermented Beets Fermenting veggies is great for your gut and will keep your good bacteria levels topped up and your immune system strong. Ingredients: 1 x 500ml sterilised glass jar-kilner or any recycled jar will do. 2-3 medium sized beetroot. Candied stripy beetroot look very beautiful if you can find this or grow your

You may have enjoyed lovely Vietnamese rice paper rolls with fragrant chicken or prawns with fresh herbs, or Thai style lettuce cups with chicken or pork….well this is our take on these dishes, using lovely British grown veg. They can be served hot or cold, and are so delicious, you can easily forget they’re healthy!