Recipes

Serves 4 Ingredients: * 3 tablespoons olive oil * 2 medium onions, finely sliced * 1 finely chopped small red chile or 1/2 teaspoon harissa (optional) * 5 garlic cloves, smashed and chopped medium–small * 1 pound pork or venison sausages * 1 (14-ounce) can chopped tomatoes * Sea salt and freshly ground black pepper

Do you have have vegan family or friends staying for Christmas? Or would you like to add more plant-based food to your festive celebrations? You could make this sumptuous, colourful, Smoky Beetroot Tart served with miniature roasties, sage & onion kale, blackberry sauce for a truly inventive vegan-friendly Christmas lunch.

Ingredients: * 1 box of Rude Health ‘fruity date porridge’ [http://rudehealth.com/product/fruity-date/] * 250g salted butter * 150g light soft brown sugar * 7 tsp golden syrup * 50g pumpkin seeds * 1 tsp cinnamon * 1 vanilla pod (scraped of its seeds) Method 1. Preheat the oven to 160c. 2. In a large

Keith Squire [https://keithonfood.com/]’s delightful, chocolate superfood cake, low in sugar and made satisfyingly filling by the addition of ground almonds, raw cacao and chia seeds. Makes 6-8 slices Ingredients: 100 g butter 100 g grated jaggery or coconut sugar 2 eggs ½ tsp almond essence 25 g raw

This warming red lentil, spinach & baobab curry is quick to make and super-healthy–perfect for a mid-week dinner. Although  baobab is mostly used in smoothies, breakfasts and sweet treats, it works wonderfully in savoury dishes as well. The added baobab powder in this recipe gives a delicious zingy flavour–

Take advantage of the abundance of delicious, rainbow hued root vegetables available to us in the winter months. Roasting root vegetables gives them a caramelised, comforting sweetness like no other – make yours extra special with a superfruit, baobalicious orange and maple glaze! What better way to get your five a

Michelin starred chef Steve Smith has devised the perfect recipe to make use of those leftover Halloween pumpkins. Alternatively, this recipe can be used with butternut squash for the ultimate winter warming dish. Pumpkin/Butternut soup 2kg Butternut squash or Pumpkin flesh 300g Unsalted butter 4 Sprigs thyme 8 Coriander