DETAILSPrep: 10 minutes Cook: 35 minutesINGREDIENTS160g fennel (about 1 small bulb), sliced into thin wedges 400g tin flageolet beans, drained and rinsed 160g leeks (1 large or 2 small), sliced 2 tbsp extra-virgin olive oil 100g fresh basil pesto (vegan if preferred) finely grated zest and juice of 1 lemon sea salt and ...
DETAILS Serves 4Prep: 10 minutesCook: 20 minutes INGREDIENTS 250g bag cavolo nero2 tbsp chilli oil1 red pepper, diced1 tsp mild chilli powder400g can kidney beans, drained and rinsed400g can chopped tomatoes1 tbsp tomato puree1 vegetable stock cubeTo serve: cooked rice METHOD Preheat the oven to 200°C, gas mark 6.Place 100g cavolo nero in a large bowl, removing any thick stalks, ...
DETAILS Serves 4Prep: 15 minutesCook: 30 minutes INGREDIENTS 2 parsnips, diced2 carrots, diced1 onion, diced2 tbsp olive oil5cm piece root ginger, grated1 tbsp harissa paste200g pack sliced Cavolo Nero250g pouch super seeds with quinoa & chia200g brown basmati riceJuice 1 lime METHOD Preheat the oven to 200°C, gas mark 6.Place the parsnips, carrot and onion on a large baking tray ...
DETAILS Serves 4Prep: 15 minutesCook: 20 minutesServes: 4 INGREDIENTS 200g pack shredded Cavolo Nero2 tbsp olive oil1 large onion, finely chopped1 tsp ground cumin1 tsp ground coriander400g can chickpeas, drained2 tbsp plain flour2 x 400g cans chopped tomatoes300ml vegetable stockTo serve: cooked couscous METHOD Cook the cavolo nero in a large saucepan of boiling water for 3 minutes, drain. Reserve ...
DETAILSServes 2 Prep time: 10 minutes Cook time: 9-10 minutesINGREDIENTS396g Cauldron Organic Tofu Block, cut into 2cm cubes 2 tbsp rapeseed oil 2 cloves garlic, crushed, peeled, finely chopped 1 knob of fresh root ginger, peeled and finely grated 1 large aubergine, cut into 1.5-inch baton Small jug of filtered water 500ml hot ...
DETAILSServes 3-4 Prep time: 20-25 minutes Cook time: 5 minutesINGREDIENTSTo coat the tofu:396g Cauldron Organic Tofu Block, sliced to 3cm x 1cm Strips 2 pinches of sea salt 2 pinches ground white pepper 1 tsp turmeric 2 tbsp cornflour 200ml rapeseed oilSoak the noodles:143g (3 bricks) vermicelli rice noodles, soaked in boiling ...
‘We are all being encouraged now to tap into the kinder part of our character, to eat more compassionately, both for animals and the planet. I feel there’s a deeper, more spiritual side to this way of eating that I’m beginning to explore more every day,’ says Taiwanese TV chef and author Ching-He Huang, who ...
It’s a time of peak opportunity for personal trainers in January, as many of us arise sluggishly from the sofa after a period of Christmas feasting and try to reinvent our diet and exercise habits, with plans to lose a few excess pounds or finally train for that half marathon. But unlike many PTs, who ...