Recipes

Serves 6

Ingredients

1 Onion

2 Garlic Cloves

1 x 5cm Piece Fresh Ginger

1tbsp Olive Oil

1tbsp Garam Masala

5-6 Parsnips - about 600g

1 x Can Coconut Milk

750ml Vegetable Stock

1/2tsp Cayenne Pepper

Salt & Pepper

Method

1. Peel the Onion, Garlic and Ginger, and roughly chop them into small pieces
2. Add them to a large pan together with the Oil, Cayenne Pepper and the Garam Masala
3. Cook gently for around 10 minutes until the Onions are soft. Add a splash of water to the pan if needed to prevent the mixture from drying out
4. Peel and chop the Parsnips into 2cm chunks and add them to the pan
5. Stir to coat, then pour in the Coconut Milk and the Stock, season well and bring to the boil
6. Turn down the heat, cover and simmer for 30 minutes until the Parsnips are cooked
7. Remove from the heat then blitz in a liquidiser or with a stick blender until smooth and creamy and serve with crusty bread
8. Store any leftovers in the fridge for up to 3 days 

Makes 12 large bars

Ingredients

170g Brown Sugar

75g Golden Syrup

130g Butter

75ml Prune or Apple Juice 

380g Porridge Oats

100g Fruit & Seed Mix or a mixture of Pumpkin, Sunflower and Dried Fruits 

Method

1. Preheat oven to 180C
2. Melt Sugar, Syrup, Butter and Fruit Juice in a saucepan and bring to the boil gently 
3. Remove from heat and stir in the rest of the ingredients 
4. Line an approx 20cm x 30cm tin with baking paper and press the mixture firmly into the tin with the back of a spoon 
5. Bake for 15-20 mins then leave to cool
6. Lift out of the tin and cut into 12 portions
7. Store in an airtight container for up to a week 

Tip: Place a layer of baking paper on top of the mixture to prevent it from sticking to the spoon as you press it down into the tin

Serves 4

Ingredients

1tbsp Olive Oil

1 Small Onion (finely chopped)

2 Garlic Cloves (crushed)

1/2tsp Rosemary

1tsp Fennel Seeds

400g Herby Sausages (e.g. Cumberland)

2tbsp Tomato Puree

400g Tin Chopped Tomatoes

Salt & Ground Black Pepper

300g Pasta of your choice

Method

1. Heat the Oil in a large frying pan and cook the Onion for 5 minutes until it begins to soften. 
2. Stir in the Garlic, Rosemary and Fennel seeds, and cook for a further minute.
3. Split open the Sausage skins and add the meat to the pan. Fry gently until lightly golden, breaking up the meat with a wooden spoon. 
4. Add the Tomato Purée and cook with the Sausage mixture for just one minute, then tip in the chopped Tomatoes
5. Half fill the tin with Water and add this to pan together with a good pinch of Salt and a few grinds of Black Pepper
6. Simmer the sauce on a low heat uncovered for 10-15 minutes until thickened.
7. While the sauce is simmering, bring a large pan of water to the boil and cook the Pasta according to the packet instructions. 
8. Drain well, and serve with the Ragu and some freshly grated Parmesan
9.  Store any leftovers in the fridge for up to 3 days  

Tip: Add one stick of finely chopped Celery and one finely chopped Carrot to the recipe at Step 1 for an even more flavourful sauce

Serves 8

Ingredients

250g Butter (plus extra for greasing)

250g Caster Sugar

3 Eggs

250g Self Raising Flour

5tbsp Milk

225g Seedless Strawberry or Raspberry Jam

3tbsp Desiccated Coconut

Method

1.  Preheat oven to 180C/160C fan and grease an approx 30cm x 20cm traybake tin
2. In a large bowl cream together the Butter and the Sugar until pale and fluffy
3. Gradually beat in the Eggs, one by one, then stir in the Flour and Milk
4. Spoon the mixture into the traybake tin and bake for 30-40 mins until golden and a skewer inserted into the sponge comes out clean
5. Leave to cool on a wire rack
6. In a small pan over a low heat, whisk the jam until smooth. then spread evenly over the top of the sponge
7. Sprinkle with the desiccated coconut and serve
8.  Store any leftovers in the fridge for up to 3 days