Sesame chicken with avocado salsa

Quick and easy, crunchy sesame chicken with a fresh and zesty…

Traditional Mexican Guacamole

his guacamole is great! Whether or not you want it spicy, this…

Guacamole Autentico

Here's the real deal: a guacamole recipe so authentic, you…

GUACAMOLE

GUACAMOLE 3 ripe avocados¾ cup finely chopped…

CLASSIC MEXICAN GUACAMOLE

In a small bowl, mash avocado with a fork (or potato masher)…

Guacamole

In a large bowl place the scooped avocado pulp and lime juice,…

MEXICAN GUACAMOLE

Wash and trim the spring onion and chop the white and light-green…

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Slice the tomatoes in half and throw away the seeds. Dice the…

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Did you know? One cup of Guacamole provides 2.9 grams of protein. Avocados the main ingredient of guacamole recipes also provides all 18 essential amino acids necessary for the body to form a complete protein. The avocado’s fiber content makes the protein easier for the body to absorb, as opposed to animal protein that can be hard for some people to digest.

Moroccan-style stuffed peppers

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Moroccan-style stuffed peppers

Peppers are incredible. Their sweet flavour and soft texture when roasted pairs beautifully with chickpeas and rose harissa in this classic recipe
Print Recipe
Total Time 40 mins
Servings 4
Calories 494 kcal

Ingredients
  

  • 2 large, or, 4 small red peppers halved
  • 150 g couscous
  • 300 ml vegetable stock just-boiled
  • 400 g tin chickpeas drained and rinsed
  • 100 g feta crumbled, plus extra to serve
  • 100 g SunBlush tomatoes roughly chopped
  • 50 g green olives chopped
  • 1/2 lemon juiced
  • 3 tbsp olive oil
  • 2 tbsp coriander chopped; plus extra to serve
  • 1 tbsp rose harissa

Instructions
 

  • Heat the oven to 200C/fan 180C/gas 6. Put the peppers on a baking tray, cut-side up. Roast in the oven for 20 minutes or until starting to soften.
  • Meanwhile, put the couscous in a heatproof bowl and pour over the stock. Cover the bowl and leave to stand for 5 minutes. Use a fork to fluff up the couscous, then stir through the chickpeas, feta, tomatoes, olives, lemon juice, olive oil, coriander and harissa. Season.
  • Take the peppers out of the oven and fill with the couscous mixture. Return to the oven and roast for a further 10 minutes. Serve with a little extra feta and coriander.

Quick beetroot chutney

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Quick beetroot chutney

This is great served on burgers or with grilled salmon or mackerel to cut through the richness
Print Recipe
Macerating 1 hr 15 mins
Total Time 1 hr 15 mins
Servings 6
Calories 56 kcal

Ingredients
  

  • 1 long or 2 round shallots finely chopped
  • 1 red chilli finely chopped
  • 2 tbsp red wine vinegar
  • 2 tsp caster sugar
  • 4 tbsp gherkins diced
  • 2 tsp yellow mustard seeds
  • 500 g cooked beetroot cut into 1 cm dice
  • a handful dill chopped

Instructions
 

  • Put the shallots, chilli, vinegar and sugar in a bowl. Stir and leave for 5 minutes until the sugar has dissolved.
  • Add the remaining ingredients, apart from the dill, stir well then leave to macerate for 1 hour. Stir in the dill and serve

Mushroom bhaji

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Mushroom bhaji

The perfect midweek vegan dinner, this bhaji comes packed with chestnut mushrooms, garlic, ginger and turmeric. Serve with warm, fluffy naans for mopping all those juices up
Print Recipe
Total Time 45 mins
Servings 4
Calories 91 kcal

Ingredients
  

  • 1 tbsp vegetable oil
  • 500 g chestnut mushrooms quartered
  • 1 onion finely chopped
  • 3 cloves garlic crushed
  • a thumb-size piece ginger finely grated
  • a small bunch fresh coriander stalks finely chopped, leaves roughly chopped
  • 2 tsp ground cumin
  • 2 tsp dried ground coriander
  • 1 tsp ground turmeric
  • 2 tbsp tomato purée
  • 1/2 lemon juices
  • cooked basmati rice to serve
  • naans to serve

Instructions
 

  • Heat the oil in a large, deep frying pan and fry the mushrooms for 5-10 minutes over a medium-high heat until all the moisture has evaporated and the mushrooms are starting to caramelise. Scoop out of the pan. Turn the heat to low, add another drizzle of oil to the pan and cook the onion with a pinch of salt for 10 minutes until soft, then add the garlic, ginger and coriander stalks, and cook for 2-3 minutes.
  • Tip in the spices and tomato purée, and cook for a few minutes before adding 100ml of water and the mushrooms back to the pan. Simmer gently for 10 minutes, then season and stir in the lemon juice and coriander leaves. Serve with basmati rice and naans.