I’m excited to talk to you today about a recent discovery of ours – Teapigs Premium Matcha Green Tea. You’ve probably already heard that matcha is a super hero amongst teas and this one from Teapigs is 100% green tea leaves from Japan – essentially a super power green tea containing natural green tea flavonoids. Drinking matcha can be like ...

The latest food craze taking Instagram by storm is the cloud egg. It takes a little effort, but we think it’s worth it because they look so cute! Plus they’re actually super delicious and healthy. They’re only around 161 calories per serving, and can be eaten on toast, with sides such as avocado, charcuterie, or simply as they are. They ...

Ingredients: 385g dry chickpeas, soaked overnight 45g diced onion 4 garlic cloves, minced 2 large eggs 1 ½ tbsp grainy mustard a handful of fresh basil leaves 2 tbsp chopped oregano 1 tbsp chopped dill 1 tsp salt 1 tsp pepper 1 tsp smoked paprika 85g cooked quinoa 225g of your favourite cheese, sliced 8 whole grain buns chopped radicchio, ...

Ingredients   1 medium head of cauliflower, trimmed 450g potatoes, scrubbed 2 medium-large cooking onions, skin removed 2 sprigs of fresh rosemary 2 tbsp oil salt and pepper 2 tsp of lemon juice 5-6 cups vegetable stock Optional Tasty Toppings Truffle oil Croutons Walnuts Balsamic Preheat the oven to 200°C. Remove the core from the cauliflower and chop it into ...

These little sticks are cut from a slab of polenta and then lightly fried. This recipe is pretty versatile, you can serve them as a side dish to something delicious and meaty, appetizers, or our favorite, as party food! We served ours with sides of marinara sauce and a simple tarragon aioli. I love the texture of the polenta, and ...

Ingredients 150g grapes 1 lemon olive oil salt black pepper 60 g shelled walnuts 1 tsp English mustard 250 ml fat-free natural yoghurt 6 sprigs of fresh tarragon 2 sticks of celery 2 crisp eating apples 1 Romaine lettuce Method Preheat the oven to 180ºC/350ºF/gas 4. Place the grapes on a baking tray, finely grate over the zest from ½ ...

Serves 4 2 tbsp olive oil 5 spring onions, halved and sliced 3 garlic cloves, very finely chopped 1 pack of sausages, cooked, thickly sliced (I use Chicken Italia Chipolatas) 100ml chicken or vegetable stock 2 tbsp of lemon juice 100ml Lactose Free Cream Plenty of Lactose Free Grated Cheese to serve, freshly ground black pepper Use your favourite pasta ...

Ingredients 2lb/1 kg pumpkin, chopped into large chunks (remove skin and seeds) 2 medium onions, sliced 2 cloves of garlic 3 cups / 750ml chicken or vegetable stock 1 cup / 250ml milk Salt and pepper Instructions Combine all ingredients (except seasoning) in a saucepan and bring to boil, then reduce heat and let simmer until pumpkin is tender. Remove ...

  Ingredients 1 kg carrots , peeled, trimmed and sliced 2 bulbs of fennel , trimmed and sliced, tops reserved to serve 1 onion , sliced Olive oil 2 cloves of garlic , unpeeled 1.6 litres vegetable stock 100 ml single cream , to serve Method Preheat the oven to 190C/gas 5. Put the carrots, fennel and onion in a ...

Let’s face it, school dinners have changed enormously over the last 10 years and are virtually unrecognisable compared to the sorts of lunches my husband and I ate as children. But fancy school lunches aren’t going anywhere so we may as well embrace it, so crack out your star shaped cookie cutters, quail eggs, kale and quinoa! Obviously, children need ...

Ingredients 3 avocados – peeled, pitted, and mashed 1 lime, juiced 1 teaspoon salt 1/2 cup diced onion 3 tablespoons chopped fresh cilantro 2 roma (plum) tomatoes, diced 1 teaspoon minced garlic 1 pinch ground cayenne pepper (optional)   In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for ...

It’s currently Moules Frites season in the South of France, so what better time to introduce you to my all time favourite moules frites (Mussels & Fries) recipe. Granted, no matter how you try to dress it up, it never looks like the most appealing dish in the world. But, stick with it, trust me, it tastes incredible. It looks ...