Conscious Cooking

  To make 6 very generous veggie burgers   Heat the rapeseed oil in a large frying pan and when hot add the carrot, courgette and onion and cook on a medium heat for about 5 minutes until soft and just starting to brown. Remove from the heat and leave to one side.   Place

    To make the Parsnip & Apple Soup. Sauté the onions in a little oil until soft, add cumin and cook for a minute. Add the parsnips, apples and stock and bring to simmer. Cook for 25 minutes or until the parsnips are soft, then whiz in a blender. Add more water or stock

  To make the baked egg and peppers. Chop the garlic and chilli (if using), until you have a rough paste. Heat the oil in a large, deep frying pan, add the garlic and chilli and fry very briefly. Add the onions, peppers and salt. Stir once, cover, lower the heat and sweat for 10-15

The dish was inspired in the Charente France while on our Health & Fitness Holiday in 2016. Through some mix up I didn’t have the main ingredient for an evening supper dish and so I pondered what I could rustle up “ready, steady cook!” style at short notice. And Lenotto was born (you see what

  Making our On The Go Breakfast Smoothie could not be any simpler.. Put all ingredients in a blender or nutribullet and blend until smooth. If you want to add an extra nutrition punch then why not add a small handful of fresh baby spinach leaves? Then pop into a flask or breaker and in the