Recipes

Pea and Mint Soup
Print Recipe
A gorgeous, green soup.
Servings Prep Time
2 10
Cook Time
8
Servings Prep Time
2 10
Cook Time
8
Pea and Mint Soup
Print Recipe
A gorgeous, green soup.
Servings Prep Time
2 10
Cook Time
8
Servings Prep Time
2 10
Cook Time
8
Ingredients
Servings:
Instructions
  1. Gently warm oil on medium heat.
  2. Add onion and sweat on a medium heat for approximately 5 minutes until soft.
  3. Add peas, mint and stock.
  4. Cook for 3-4 minutes until peas are cooked.
  5. Blend to a smooth consistency.
  6. To serve, add a dollop of natural yoghurt and a sprig of fresh mint.
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Recipes

North African Stew
Print Recipe
This recipe is adapted from Hugh Fearnley – Whittingstall’s North African Stew, River Cottage Veg Every day, (2011)
Servings Prep Time
3 people 1 hour
Servings Prep Time
3 people 1 hour
North African Stew
Print Recipe
This recipe is adapted from Hugh Fearnley – Whittingstall’s North African Stew, River Cottage Veg Every day, (2011)
Servings Prep Time
3 people 1 hour
Servings Prep Time
3 people 1 hour
Ingredients
Servings: people
Instructions
  1. Heat the oil in a large pan
  2. Dice the onion and add to the warm oil
  3. Cook until the onion on a medium heat until it starts to lightly brown
  4. Add the garlic, celery, pepper, turmeric, ginger and cinnamon and cook for a couple of minutes
  5. Next add the lentils, chickpeas, tomatoes, saffron, parsley and ½ the coriander.
  6. Cook for 15 minutes
  7. Now add the butternut squash, bay leaf and stock.
  8. Over and cook gently for approximately 30 minutes
  9. Add the pasta and simmer for a further 10 minutes or until it is cooked (wholewheat will take a longer than white pasta)
  10. Serve garnished with the remaining coriander.
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