Conscious Cooking

Method for Baba ghanoush: Heat the oven to 220C. Turn on the gas hob and take it in turns to burn the outside of the aubergine. Use tongs to avoid burning your hands! It should take a couple minutes per aubergine, you want the skins to be dark. Once the skins have been burnt pop

The key to morning refresh juice is the celery and ginger. Adapt the recipe depending on what you have available at home and what is in season. You can add spinach or kale, swap lime juice for lemon and use pear instead of apple. If you have a juicer but if not substitute the apples

I use rapeseed oil but you can use any oil, go for a more neutral flavoured oil, olive oil can be quite bitter tasting. You can flavour your mayonnaise, I like to add minced garlic and fresh herbs such a chives. I always add mustard, lemon and white wine vinegar but adjust these to your

Roast a large batch of tomatoes at once then keep in oil in the fridge. They’re great in replacement of sun-dried tomatoes, with pasta, in salads and in tarts and quiches. If you’re a garlic lover, you can squeeze the leftover roasted garlic cloves and mix through the lentils. Method for put lentil, tomato and

Hot salmon and dill mousse is a favourite on our retreat in France. We use lots of fresh salmon which makes a protein packed dinner lightened by the creme fraiche and eggs. Method for hot salmon and dill mousse: Heat the oven to 180C and grease 4 cocotte/ramekin dishes with butter. Cut the salmon into