A lighter soup with sweetness from the apple. It could be served with bread or croutons but topping it with toasted almonds gives a lovely crunch.

  • 1 tablespoon rapeseed oil
  • 1 medium onion chopped
  • 1 clove of garlic, sliced
  • 300g parsnips, chopped
  • 1 medium Bramley apple, peeled and chopped
  • 2 sprigs of thyme
  • ½ litre light vegetable stock
  • salt and white pepper
  • toasted flaked almonds to serve

Peel and chop the vegetables and the apple.

Heat oil in a pan and cook the onion and garlic until softened but not browned. Add the parsnips and apple. Pour on the stock add some of the thyme, salt and pepper. Cover and simmer gently for about 15 minutes until the parsnip is soft.

Cool slightly and blend until smooth. Add water for a thinner soup. Season to taste.

Serve with toasted almonds, a few thyme leaves and a drizzle of oil if liked.

Serves 2

Perfect for those chilly autumn evenings. The chilli flakes give an extra warming kick.

Ready in 45 minutes Serves 4


  • 1 white onion finely chopped
  • garlic clove crushed
  • small pumpkin cut into slices
  • ½ tsp chilli flakes
  • 1 tsp bouillon powder
  • ½ litre water
  • 3-4 tbsp olive oil


  1. Roast the pumpkin slices in olive oil in a hot oven for 30 minutes.
  2. Cool slightly and remove the skin.
  3. Put the onion and garlic in a large pan and sauté for five minutes.
  4. Add pumpkin, chilli flakes, bouillon powder, and water, and bring to the boil.
  5. Simmer for ten minutes.
  6. Cool slightly and blend soup using a blender.
  7. Reheat to serve.

A simple hearty soup which benefits from a longer cooking time to develop the flavour of the vegetables.

Ready in 45 minutes minutes Serves 2


  • 1 onion, finely chopped
  • ½ stick celery finely chopped (optional)
  • 1 carrot finely diced
  • 1 tin butter beans, rinsed and drained
  • 1 tin chopped tomatoes or fresh equivalent
  • handful of fresh or frozen spinach
  • handful of orzo pasta (optional)
  • pinch of sugar
  • 600ml water
  • salt and pepper to taste
  • 1 to 2 tablespoons extra virgin olive oil to serve (optional)
  • fresh oregano or basil to serve (optional)


  1. Place the ingredients in a large saucepan, bring to the boil then simmer on a low heat for at least 40 minutes. Add more water if required.
  2. Season with salt and pepper. Serve drizzled with extra virgin olive oil and fresh oregano or basil.

Good served with fresh crusty bread.

A fresh green pate, which is a popular starter.

Ready in 20 minutes Serves 4


  • 150g broad beans
  • 150g peas
  • 2 cloves garlic
  • 2 tbsp oil
  • juice of 1 lemon
  • 2 tbsp mint
  • salt and freshly ground pepper


  1. Heat the oil with the cloves of garlic.
  2. Cook until the garlic is soft, but not brown. Leave to cool.
  3. Cook the peas and beans until tender, and then set aside.
  4. Combine all the ingredients in a food processor and blend.
    The texture should be quite coarse.
  5. Season well with salt and freshly ground black pepper.
  6. Serve with oat cakes, toast or fresh crusty bread.

Hummus can be made to your own taste with a coarse or smooth texture.

Ready in 10 minutes Serves 2


  • 1 tin chick peas, rinsed and drained
  • 1 clove garlic crushed
  • 2 tablespoons light tahini (optional)
  • 2 tablespoons lemon juice
  • salt and pepper to taste
  • a pinch of paprika


Place all the ingredients in a food processor and mix until you get the consistency you require. Season with salt and pepper – more lemon juice could be added to taste.

A small amount of water may be added to achieve a dip-like consistency.

Garnish with a sprinkle of paprika and olive oil.


Lemon and coriander – add chopped fresh coriander and extra lemon.
Sun dried tomato – add chopped sun dried tomatoes after blending.
Roasted red pepper – use less olive oil if adding this.

A delicious way to eat vegetables. A tasty gluten free snack that can be enjoyed by all!

Ready in 30 minutes Serves 12


  • 2 carrots, grated
  • 1 onion finely sliced
  • 1 tbsp crushed coriander seed
  • 1 tbsp caraway seed (optional)
  • ½ tsp chilli flakes
  • 100g gram flour
  • 2 tbsp rice flour
  • salt and freshly ground pepper
  • approx 30ml water


  1. Combine the vegetables and spices in a large bowl.
  2. Sift in the flour, mix and season well.
  3. Gradually add the water until a thick batter-like consistency is reached.
  4. Heat some oil in a wok.
  5. When the oil is hot add two spoonfuls of the mixture.
  6. Turn over using a slotted spoon.
  7. Drain on kitchen paper.
  8. Keep cooking until the mixture is used up.