One-Pot Pasta

Adapted from James Wythe. Wholegrain pasta is combined with an array of vibrant vegetables, creating a colourful and nutritious meal.

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 red onion, sliced
• 1 red pepper, sliced
• 1 courgette, sliced
• 180g mushrooms, sliced
• 3 garlic cloves, crushed
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 can butterbeans, drained and rinsed
• 1 can chopped tomatoes
• 750ml vegetable stock
• 400g gluten-free penne pasta
• 1/4 tsp salt

Instructions

1. Heat a large pan over medium heat and add the olive oil.
2. Add the sliced onion, pepper, courgette, and mushrooms. Cook for 6-8 minutes until softened.
3. Stir in the crushed garlic, oregano, basil, and butterbeans. Cook for another 2 minutes.
4. Add the chopped tomatoes, vegetable stock, pasta, and salt. Stir to combine.
5. Simmer for 10-12 minutes, stirring occasionally, until the pasta is cooked and most of the stock has been absorbed.
6. Optionally, garnish with fresh basil before serving.

Storage & Tips

To Store: Keep in an airtight container in the fridge for 3-5 days. Reheat in the microwave, adding water if needed to loosen the sauce.

To Freeze: Not recommended, but if you do freeze it, it should last a couple of months.

Variations: Swap vegetables based on what you have available.

Make It Spicy: Add chopped fresh chilli or chilli flakes.

Add Protein: Include beef, sausage, pork, chicken, or shrimp. For a vegetarian option, try tofu.

Nutrition (Per Serving) Calories: 530 kcal | Carbohydrates: 95g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Fiber: 10g | Sugar: 12g

Venison & Root Veg Cottage Pie

A hearty, nutritious twist on a British classic. Serves 4–6

Ingredients:

For the filling:

• 500g lead-free venison mince
• 1 onion, finely chopped
• 2 carrots, diced
• 1 parsnip or ½ a swede, diced (optional, for extra veg)
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce (or balsamic vinegar for depth)
• 1 tsp dried thyme or mixed herbs
• 250ml beef or vegetable stock (or water with a stock cube)
• 1 tsp olive oil

For the mash topping:

• 3 large potatoes, peeled and diced
• 1 sweet potato, peeled and diced (for added nutrients)
• 25g butter (or olive oil for a lighter version)
• 50ml milk (or a dairy-free alternative)
• Salt & pepper to taste

Instructions:

Make the Filling:

1. Heat the olive oil in a pan over medium heat.
2. Add the onion, carrot, and parsnip/swede. Sauté for 5 minutes until softened.
3. Stir in the garlic and venison mince, breaking it up as it browns.
4. Add the tomato paste, Worcestershire sauce, herbs, and stock. Stir well.
5. Simmer uncovered for 15–20 minutes until thickened.

Make the Mash:

1. While the filling cooks, boil the potatoes and sweet potato until soft (12–15 minutes).
2. Drain, then mash with butter, milk, salt, and pepper.
3. Assemble & Bake:
4. Preheat oven to 180°C (fan 160°C).
5. Spread the venison mixture in an ovenproof dish.
6. Top with mash and use a fork to create texture (for crispy bits!).
7. Bake for 20 minutes, or until golden.
8. Serve & Enjoy!

Delicious with steamed greens or peas.

Egg Foo Yung 

We can make a simple and delicious Egg Fu Yung without soy sauce while still keeping it full of flavour. This version will use the cabbage, parsnip, onion, and eggs you have, plus some seasonings to give it a great taste.

Ingredients

• 2 organic eggs
• 1/4 cabbage, finely shredded
• 1 carrot, julienned or grated
• 1/2 brown onion, finely sliced
• 1 green chilli, finely chopped (optional for spice)
• 1/2 tsp garlic granules
• 1/2 tsp Chinese 5 spice or ground cumin
• 1/4 tsp ground turmeric (for colour and flavour)
• 1/4 tsp ground coriander (optional, for warmth)
• 50ml vegetable stock (made with vegan bouillon or a stock pot)
• 1 tbsp olive oil

Method

1. Prep the veg – Finely slice the cabbage and onion, and grate or julienne the carrot.
2. Sauté the vegetables – Heat the olive oil in a wok over medium-high heat. Add the onion, cabbage, carrot, and green chilli. Stir-fry for 2–3 minutes until softened.
3. Add the spices – Stir in the garlic granules, 5 spice/cumin, turmeric, and coriander. Cook for another 1 minute to release the aromas.
4. Make the egg mixture – In a bowl, whisk the eggs with the vegetable stock and a pinch of salt & pepper.
5. Pour in the eggs – Move the vegetables to one side of the wok and pour the eggs into the empty space. Let them cook slightly, then mix gently with the veg.
6. Cook until fluffy – Stir-fry everything together for another 2 minutes until the eggs are fully cooked but still soft

Eggs make it satisfying – Extra protein and a soft, fluffy texture.

No soy sauce needed – The spices and vegetable stock add plenty of flavour!

Quick & easy – Ready in under 10 minutes!

Budget-friendly & nutritious – Full of fibre and vitamins from the veg

Roasted Parsnip & Potato Wedges

Ingredients:

• 1 white potato, cut into wedges
• 1 redskin potato, cut into wedges
• 1 parsnip, cut into strips
• 1 tbsp olive oil or a small amount of melted butter
• Salt & pepper
• A pinch of paprika or garlic powder (if available)

Method:

1. Preheat the oven to 200°C.
2. Toss the potatoes and parsnip in oil, salt, pepper, and spices if using.
3. Spread on a baking tray and roast for 25–30 minutes until golden and crispy.
4. Serve as a side dish or snack.

Spicy Tomato & Cabbage Stir-Fry

Ingredients:

• 1 brown onion, sliced
• 2 tomatoes, chopped
• 1/4 cabbage, shredded
• 1 green chilli, finely chopped (adjust to taste)
• 1 tbsp olive oil
• Salt & pepper

Method:

1. Heat oil in a pan and fry the onion until soft.
2. Add chopped tomato and green chilli, cooking for 5 minutes.
3. Stir in shredded cabbage and season with salt and pepper.
4. Cook for another 5 minutes, stirring occasionally.
5. Serve as a side or mix with cooked potatoes for a fuller meal.

Protein-Packed Omelette with Beetroot & Onion

Ingredients:

• 2 organic eggs
• 1/2 brown onion, finely sliced
• 2 slices of sweet & fiery beetroot, chopped
• 1 tbsp Oatly (or any milk available)
• A pinch of salt & pepper
• 1 tsp olive oil or butter

Method:

1. Beat the eggs with a splash of Oatly, salt, and pepper.
2. Heat oil in a pan and fry the onion until soft.
3. Add the beetroot, then pour in the egg mixture.
4. Cook for a few minutes until the omelette is set, then flip or fold.
5. Serve with a side of cucumber slices for a fresh crunch.

Banana & Blueberry Overnight Oats

Ingredients:

• 1 banana, mashed
• 1/4 cup bran flakes or fruit & fibre
• 1/4 cup oats (if available)
• 1/2 cup Oatly
• A handful of blueberries

Method:

1. Mix all ingredients in a jar or bowl.
2. Cover and leave in the fridge overnight.
3. In the morning, stir and enjoy a creamy, nutritious breakfast!

Chilli Con Carne

This was a winner with everyone who tried it - we hope you love it too! Far more satisfying and healthier to create it from scratch and no more difficult than opening a jar of sauce!

Ingredients:

• 1 tbs light olive oil
• 1 low-calorie cooking spray
• 250g lean beef mince
• 1 large carrot, peeled and finely chopped
• 450g/1lb lean beef mince (5% fat)
• 1 large onion, finely chopped: 1 large red onion, finely chopped
• 3 tsp finely chopped garlic 3 tsp finely grated garlic
• 1 aubergine, cut into 1cm/½in pieces
• 1 red pepper, deseeded and cut into 1cm/½in pieces
• 1 red pepper, deseeded and cut into 1cm/½in pieces
• 1 tsp ground cumin: 2 tsp ground cumin
• 1/2 tsp sweet smoked paprika: 1 tsp sweet smoked paprika
• ½ tsp ground cinnamon
• 1/4 tsp hot chilli powder: 1 tsp hot chilli powder
• 400g tin red kidney beans in chilli sauce
• 400g tin chopped tomatoes
• 4 tbsp tomato purée
• 1 tsp sugar (optional)
• 4 tbsp tomato purée
• 1 stock pot (chicken or beef)
• Himalayan pink salt & black pepper

Method:

1. Chop the veg (try using a peeler to create slivers of carrot before chopping them finely - it helps it cook more quickly and the family won't even notice it's in there)
2. Into a pan/wok on a medium heat in the following order:
   1. Onion until soft
   2. Garlic for 30 seconds
   3. Pepper
3. Next add the following, stirring after each one:
   1. Cumin, smoked paprika, salt, pepper, chili powder to taste,
   2. Minced beef - keep stirring and breaking up until it's all browned,
   3. Tomato puree and chopped tomatoes
   4. Sugar (if using, or an alternative like honey) to offset any acidity from the tomato
4. Serve with brown rice or salad and enjoy!

Crispy Shepherd’s Pie Bites

Use up shepherd’s pie in a creative way with crispy bites that make a great snack or side dish.

Ingredients:

• Leftover shepherd’s pie
• 1 egg (or a splash of milk)
• Crisps or Pringles (crushed)
• Light olive oil or butter for frying

Method:

1. Scoop spoonful’s of cold shepherd’s pie and form small balls.
2. Dip each ball into beaten egg/milk, then coat in crushed crisps or Pringles.
3. Heat a little oil in a pan and fry until crispy and golden.
4. Serve with a simple dip (e.g., ketchup, mayo, or yogurt with garlic & lemon).

Cheesy Green Veg & Potato Bake

Ingredients:

• 1 pack green vegetable medley (broccoli, green beans, etc.)
• 2 white potatoes, sliced
• Cheese sauce
• 1 onion (optional)
• A handful of crisps (crushed, for topping)

Method:

1. Boil potato slices for 5 mins until slightly soft.
2. Steam or boil the green veg for 2–3 mins.
3. In a baking dish, layer potatoes, veg, and cheese sauce.
4. Sprinkle crushed crisps on top for extra crunch.
5. Bake at 180°C for 15 mins until golden and bubbling.

Carrot & Orange Salad

Ingredients:

• 2 carrots, grated
• 1 orange, peeled and chopped
• 1 tbsp lemon/lime juice (if available)
• 1 tsp olive oil
• A pinch of salt & pepper

Method:

1. Mix grated carrots and chopped oranges in a bowl.
2. Drizzle with olive oil and lemon/lime juice.
3. Season lightly and mix well.
4. Serve as a refreshing side dish with any meal.

Banana & Chocolate Dessert

Ingredients:

• 1 banana, sliced
• 2 Ferrero Rocher, crushed
• A spoonful of yogurt, cream, or milk (if available)

Method:

1. Arrange banana slices in a bowl.
2. Sprinkle crushed Ferrero Rocher on top.
3. Add a spoonful of yogurt or cream for extra richness.

Beef & Veggie Stir-Fry

Ingredients:

• 100g beef mince
• 1 pack green vegetable medley
• 1 carrot, sliced thinly
• 1 garlic clove, minced (or 1/2 tsp garlic powder)
• 1 tbsp soy sauce or Worcestershire sauce (if available)
• 1/2 tsp black pepper or chilli flakes (optional)

Method:

1. Heat a pan and cook the mince until browned.
2. Add garlic and stir in sliced carrots and green veg.
3. Pour in soy/Worcestershire sauce and cook for 5 mins.
4. Serve as is or with mashed potatoes.

Cheesy Vegetable Pie

A warming and comforting dish that makes great use of swede, carrots, and broccoli.

Ingredients:

• Swede (peeled and cubed)
• Carrots (peeled and sliced)
• Broccoli (chopped into florets)
• Shortcrust pastry sheet
• Real butter
• Optional - Cheese & pickle pork pies (crushed for extra flavour)

Method:

1. Boil the swede and carrots until soft, then mash with a little butter.
2. Blanch the broccoli and mix it with the mashed vegetables.
3. Roll out the shortcrust pastry into a pie dish and fill with the veggie mixture.
4. Crumble the pork pies over the top for a crispy, cheesy topping.
5. Bake at 180°C for 20–25 minutes until golden.

Spiced Kidney & Vegetable Stir-Fry

A quick and hearty meal using lamb kidney and fresh veggies.

Ingredients:

• Lamb kidney (chopped)
• Green beans
• Onion bhajis (crumbled for added texture)
• Tomato & garlic stir-in pasta sauce
• Butter

Method:

1. Heat butter in a pan and fry the chopped kidney until browned.
2. Add green beans and crumbled onion bhajis for extra crunch.
3. Stir in the tomato & garlic sauce and cook for 5 more minutes.
4. Serve with rice, flatbread, or a large Yorkshire pudding if available.

Chicken Goujon Wraps with Pickled Slaw

A crunchy and refreshing meal idea.

Ingredients:

• Southern fried chicken goujons
• Croissants or lettuce leaves (as a wrap)
• Pickled red cabbage
• Pickled pink slaw
• Sour cream dip

Method:

1. Cook the chicken goujons as per instructions.
2. Slice croissants in half or use lettuce leaves as wraps.
3. Fill with pickled slaw, chicken goujons, and a spoonful of sour cream dip.
4. Serve as a fresh and crunchy wrap!

Swede & Carrot Pakora Fritters

A fun way to turn veggies into a crispy snack.

Ingredients:

• Swede (grated)
• Carrots (grated)
• Pakoras (crumbled for extra flavor)
• Raita dip (for serving)

Method:

1. Mix grated swede and carrots with crumbled pakoras for binding.
2. Form into small patties and lightly fry until golden.
3. Serve with raita dip for a delicious snack.

Creamy Carrot & Swede Soup

A warming, nutritious soup packed with vitamins.

Ingredients:

• 2 carrots, peeled and chopped
• 1 small swede, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 500ml vegetable stock
• 100ml whipping cream
• 1 tsp butter
• Salt & pepper to taste

Method:

1. Melt butter in a pot and sauté onions and garlic until soft.
2. Add chopped carrots and swede, then pour in the vegetable stock.
3. Simmer for 20 minutes until vegetables are soft.
4. Blend until smooth, stir in the cream, and season to taste.
5. Serve warm with a drizzle of extra cream on top.

Creamy Broccoli & Green Bean Pasta

A healthy, veggie-packed pasta dish.

Ingredients:

• 150g pasta (whole wheat if available)
• 1 cup broccoli florets
• 1/2 cup green beans, chopped
• 2 cloves garlic, minced
• 100ml whipping cream
• 1 tsp butter
• 1 tbsp grated cheese (optional)

Method:

1. Cook pasta according to package instructions.
2. Steam or boil broccoli and green beans until tender.
3. In a pan, melt butter and sauté garlic. Add the cooked veggies.
4. Stir in the cream and drained pasta, mixing well.
5. Serve with a sprinkle of cheese, if available.

Creamy Mashed Swede & Carrot

A nutritious alternative to regular mashed potatoes.

Ingredients:

• 1 small swede, peeled and chopped
• 2 carrots, peeled and chopped
• 2 tbsp whipping cream
• 1 tsp butter
• Salt & pepper to taste

Method:

1. Boil swede and carrots until soft (about 15–20 minutes).
2. Drain and mash with butter, cream, salt, and pepper.
3. Serve as a side dish with any meal.