Ingredients:

- 2 cups of Aduki Beans
- 2 medium size carrots chopped
- 1/2 Butternut squash chopped
- 2 sticks of celery chopped
- 1 medium onion chopped
- 2 - 3 cloves of garlic (or to taste) chopped
- Spices of your choice
- vegetable stock
- Splash of olive oil
- Fresh coriander finely chopped
- 1 cup of chopped bean sprouts

Method:

- Soak Aduki Beans in water overnight.
- Drain & rinse beans before covering with water and cooking
until tender.
- Cook carrots and butternut squash in a pan of water until
tender (alternatively steam).
- Lightly fry the garlic, chopped onion and celery in a
splash of olive oil.
- Place all ingredients together in one pan and stir in
vegetable stock and spices and reheat.
- Right at the end of cooking add the coriander and bean
sprouts before serving.

Ingredients:

- 2 aubergines
- 2 - 3 medium onions chopped
- 250 grams of mushrooms chopped
- 2 - 3 small corgettes chopped
- 1 red pepper chopped
- 2 - 3 cloves of garlic crushed
- 1 x 400 gram tin of tomatoes or 400 grams of passata
- Olive oil
- Spices of your choice
- 1/2 teaspoon of finely chopped Oregano
- Parmesan cheese

Method:

- Slice the aubergines in half lengthways (4 halves)
- Deeply score the white flesh in a criss cross pattern
- Dribble olive oil over the aubergines and Cook in pre-heated oven on a medium temperature for 15 - 20 minutes
- Fry the chopped onions, mushrooms, corgettes, red pepper
and crushed garlic in olive, adding spices and oregano
- Add the tomatoes or passata towards the end
- Scoop out the aubergines from their shells and add to the pan.
- Spoon the mix back into the aubergine shells
- sprinkle with Parmesan cheese and place back in the oven on a low heat for about 20 minutes

Ingredients (Quinoa):

- 2 cups of quinoa
- 4 cups of boiling water
- Balsamic vinegar
- Mixed herbs to taste

Method:

- Place quinoa and boiling water in a pan and bring back
to boil - simmer for about 15 minutes or until cooked
- Mix in the herbs and a splash of balsamic vinegar at the
end

Ingredients:

- 4 boneless chicken breasts
- 1 Green & 1 Yellow Pepper sliced
- 8 oz of sliced onion
- 8 oz of chopped courgettes
- 16 pitted black olives
- 1 jar (550 grams) passata
- 4 splashes of olive oil
- 1 - 2 cloves of garlic or to taste (crushed)
- Ground mixed peppers to taste
- Fresh chopped thyme or parsley to taste

Method:

1) Fry chicken breasts in a pan with 2 splashes of olive oil until slightly golden

2) Place the chicken in a casserole dish. Add 2 more splashes of olive oil, the sliced onions, garlic, courgettes and ground mixed peppers

3) Pour over the passata and sprinkle with thyme or parsley
before giving the mix a thorough stir

4) Cook in a pre-heated oven 180 C / gas mark 4 for 30 minutes

5) Remove from oven before stirring in the sliced peppers and olives

6) Return to oven for a further 30 minutes

7) Remove from oven and sprinkle with a little more thyme or parsley

Ingredients:

- 1 cup of chopped carrots
- 1 cup of chopped onions
- 1 cup of chopped red pepper
- 1 cup chopped mushrooms
- Small handful of mange tout
- 1 inch piece of root ginger sliced into slithers
- 2 - 3 cloves of garlic chopped
- Small pinch chilli powder
- Small pinch coriander
- Juice from half a lime
- Black pepper to taste
- 2 - 3 splashes of olive oil
- Parmesan or Piccorino cheese
- 2 - 3 splashes of soya sauce

Optional - Very nice served with rice, couscous or quinoa

Method:

- Add oil to pan and heat (medium temperature)
- Add onions, root ginger, chilli and coriander, lightly frying for about 1 or 2 minutes
- Add garlic and remaining vegetables (except mange tout) and fry for 5 - 10 minutes tossing frequently *
- 5 minutes before the end of cooking add mange tout
- 1 minute before the end of cooking add lime juice and black pepper

Ingredients:

- 1 or 2 raw beetroots (chopped)
- 2 or 3 sweet potatoes (chopped)
- 2 ordinary potatoes (chopped)
- 1 cup red lentils
- 1 large red onion (chopped)
- 1 400g tin of chopped tomatoes
- 4 cloves of garlic
- 2 teaspoons of liquid vegetable bouillon
- Olive oil
- A pinch of brown sugar
- Cider vinegar
- Balsamic vinegar

Spices:

1/2 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1 small pinch of chili powder

Herbs:

- 1 teaspoon oregano
- 1/2 teaspoon basil

Method:

Fry onion until golden brown in 1-tablespoon olive oil,
adding herbs & spices part way through
- Add sweet potatoes and toss over
- Place tomatoes in a saucepan with the garlic (pressed),
1 tablespoon of olive oil and a pinch of brown sugar
(counteracts the acidity in the tomatoes)
- Once tomatoes have reduced to half the quantity, transfer
to larger saucepan and add the onions, sweet potatoes and
remaining vegetables
- Cover with water (bouillon added). Bring to the boil and
then simmer for 50 minutes
- Remove from heat and break down vegetables a little with
an electric hand blender
- Rinse lentil thoroughly under running water for several
minutes before adding to the vegetable mix.
- Return to the boil and then simmer again for 10 minutes
(adjust consistency by adding water if necessary)
- Right at the end, add 1 tablespoon of cider vinegar (to
help with digestion) and 1/2 tablespoon of balsamic vinegar

Ingredients:

- 1 medium red cabbage cut into thin slices
- 1 large red onion chopped
- 2 cored cooking apples chopped
- 8 ounces cooked chestnut - fresh, canned or vacuum pack
- Potatoes - enough for 4 people
- ½ cup of sultanas
- ¼ pint vegetable bouillon stock
- Cider or balsamic vinegar to taste
- Red wine or sherry
- 2 cloves (or to taste)
- Olive oil
- Fresh coriander to dress

Spices:

- ½ teaspoon Cinnamon
- ¼ teaspoon Paprika
- ¼ teaspoon Ginger
- Pinch of Chili

Method:

- Lightly fry onion and spices in olive oil.
- Add red cabbage and toss for a few moments before adding a
splash of red wine or sherry.
- Cook for a few minutes on a high heat before adding the
vegetable stock and 2 tablespoons of cider or balsamic vinegar. Simmer for 20 - 30 minutes or until tender.
- Add apples, sultanas & cloves. Bring back to boil and simmer until all is tender, adding the cooked chestnuts for the last few minutes.