Fab Food Month week 3 – Rhubarb and Apple Crumble

Create the perfect winter dessert with this rhubarb and apple crumble. Prep 20 min; Cook 60 min Ingredients Crumble Fruit 200g oats 6 apples (peeled, cored and diced) 100g wholemeal flour 2 pears (peeled, cored and diced) 40g raw sugar 3 large rhubarb, cut into 2cm chunks 1/2 tsp cinnamon 40g brown sugar 1/2 tsp ground ginger lime juice – good squeeze 150g butter 100g unsalted butter 2 egg yolks […]

Fab Food Month 2017 week 2 – lentil and vegetable cottage pie

This vegetarian cottage pie is a crowd-pleaser for everyone, not just the vegetarians. A healthy and hearty option for Meat-free Monday. Prep 15 min; Cook 35 min Ingredients (Serves 4) 1 tbsp vegetable oil 1  onion finely chopped 2  celery stalks 1  carrot 2  garlic cloves 2 tbsp sundried tomato pesto 1 cup passata 1 bay leaf 1 tbsp chopped thyme 1 cup vegetable stock 400g can lentils, rinsed, drained […]

Fab Food Month 2017 week 1 – cauliflower & parmesan soup with bacon dust

Fab Food Month 2017 week 1 – cauliflower & parmesan soup with bacon dust

This simple soup is great for a winter weeknight dinner and works well with or without the bacon topping. Ingredients (serves 4-5) 2 tbsp extra virgin olive oil, plus extra to drizzle 1 celery stalk, thinly sliced 1  onion, finely chopped 2  garlic cloves, finely chopped 2 potatoes, chopped 1.5L chicken stock 1 bay leaf 1 large cauliflower, cut into florets ½ cup thickened cream (optional) ½ cup finely grated […]