Butternut Squash Spelt 'Risotto' with Crispy Sage
Spiced Leftover Fried Rice
Katsu Curry Sauce
Peanut Butter, Berry & Banana Oat Bars
Brown Crab Ramen with Spring Onions, Greens and Chilli Oil
Spiced Roasted Roots with Satay Dressing
Roast Squash & Pomegranate Salad with Pickled Onions & Goats Cheese
Roast Pumpkin, Beetroot & Ricotta Salad with Sage Croutons
One Pot Creamy Broccoli, Pea & Leek Rice
Dr Rupy's Midweek Risotto
Festive Roast Brussels
Charred Cabbage with Walnuts
Pea and Sweet Potato Soup with Cardamom and Fennel
One Sheet Fajita Chicken, Beans and Vegetables
Gochujang Noodle Jar with Pak Choy and Edamame
Smashed Chickpea Sandwich
Spicy Chicken Noodle Jar with Broccoli and Pak Choy
One Tray Turmeric and Cumin Shredded Tofu and Cauliflower with Cashews
Curried Chickpea Sandwich
Jackfruit, Tomato and Okra Slow Cooker Stew with Saffron Rice
Carrot and Parsnip Chaat
Spiced Lentil Fritters
Red Cabbage and Carrot Slaw with Sesame Ginger Dressing
Courgette and Pea Quinoa Tart
Cumin and Harissa Butterbean Soup with Toaster Croutons
Sweet Potato & Parsnip Frittata
Bulgur, Chickpea, Spinach, Feta, Walnut, and Blueberry Salad
Roasted Carrot, Celery, and Lentil Salad with Tahini Dressing
3-2-1: Za’atar Frittata
Mushroom Fried Rice Omelette Bowl
Chicken Salad with Orange Ginger Dressing
Chicken Shawarma Bowls
Lentil and Mushroom Koftes
Roast Cauliflower, Fennel & Chickpeas with Curried Yoghurt, Coriander Dressing & Almonds
Caponata Butter Beans
Korean-style Vegetable Pancake
Fridge Raid Tomato Sauce
Green Goddess Chicken Salad
Pesto Chicken Salad
Chopped Salad with Whipped Cottage Cheese Tzatziki
Brussels Sprouts Slaw with Almonds and Cranberries
Spiced Potato Cakes
Baked Breakfast Hash