Fresh ideas,
made simple.

Ingredients

• 2 handfuls strawberries, sliced
• 1 handful cherries, pitted
• 1 ripe peach, sliced
• 400g natural yoghurt
• 4 tbsp toasted oats
• Honey to serve

Method

1. Divide the yoghurt between two bowls.
2. Top with the prepared summer fruit and toasted oats.
3. Finish with a light drizzle of honey.

Ingredients

• 3 carrots
• 2 peppers
• 2 courgettes
• 2 red onions
• 2 tbsp olive oil
• Thyme, salt and pepper

Method

1. Heat the oven to 210°C.
2. Cut the vegetables into even pieces and toss with oil and seasoning.
3. Roast for 35–40 minutes, turning once, until caramelised.

Ingredients

• 4 ripe tomatoes
• 2 ripe peaches
• 1 small red onion
• A handful of basil
• 2 tbsp olive oil
• 1 tbsp cider vinegar

Method

1. Slice the tomatoes, peaches and red onion.
2. Arrange on a platter with basil leaves.
3. Whisk the oil and vinegar, season, and spoon over just before serving.

Ingredients

• 1 broccoli
• 2 courgettes
• 200g peas
• 2 handfuls spinach
• 1 onion
• 750ml vegetable stock

Method

1. Soften the chopped onion in a little oil.
2. Add broccoli, courgette and stock; simmer for 15 minutes.
3. Add peas and spinach, cook for 3 minutes, then blend until smooth.

Ingredients

• 500g cherries, pitted
• 2 tbsp caster sugar
• 1 orange, zest and juice
• 1 tsp vanilla

Method

1. Put everything in a small saucepan.
2. Simmer gently for 12–15 minutes until glossy and softened.
3. Cool slightly and serve warm or chilled.

Ingredients

• ½ white cabbage
• 3 carrots
• 2 crisp apples
• A handful of parsley
• 3 tbsp yoghurt
• 1 tbsp mustard
• 1 lemon

Method

1. Finely shred the cabbage and grate the carrots and apples.
2. Mix yoghurt, mustard and lemon juice to make the dressing.
3. Toss everything together with chopped parsley and season well.

Ingredients

• 2 handfuls strawberries, sliced
• 3 handfuls baby spinach
• ½ cucumber, ribboned
• 1 small red onion, finely sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar

Method

1. Arrange spinach, strawberries, cucumber and onion in a bowl.
2. Whisk olive oil and balsamic vinegar with a pinch of salt.
3. Dress just before serving so the leaves stay fresh.

Ingredients

• 4 large potatoes
• 1 pepper, diced
• 150g mushrooms, sliced
• 1 onion, finely chopped
• Grated cheddar
• Chives or parsley

Method

1. Bake potatoes at 200°C until tender.
2. Fry onion, mushrooms and pepper until soft and golden.
3. Split potatoes and top with vegetables, cheese and herbs.

Ingredients

• 2 apples, grated
• 2 carrots, grated
• 220g self-raising flour
• 90g brown sugar
• 2 eggs
• 100ml vegetable oil

Method

1. Mix flour and sugar in a bowl.
2. Stir in grated fruit and veg, eggs and oil.
3. Spoon into muffin cases and bake at 180°C for 20–25 minutes.

Ingredients

• 2 courgettes, grated
• 2 spring onions
• 1 egg
• 4 tbsp plain flour
• A handful of mint or parsley
• Salt and pepper

Method

1. Squeeze excess water from the grated courgette.
2. Mix with spring onion, egg, flour, herbs and seasoning.
3. Pan-fry spoonfuls for 3–4 minutes each side until golden.

Ingredients

• 700g stone fruit, sliced
• 2 tbsp sugar
• 1 tsp vanilla
• 120g flour
• 80g oats
• 90g butter

Method

1. Toss fruit with sugar and vanilla in a baking dish.
2. Rub flour, oats and butter together to make crumbs.
3. Scatter over fruit and bake at 190°C for 30–35 minutes.

Ingredients

• 1 broccoli, cut small
• 2 carrots, sliced thinly
• 2 peppers, sliced
• 1 handful green beans
• 2 tbsp soy sauce
• 1 tbsp sesame or vegetable oil

Method

1. Heat oil in a large pan or wok.
2. Cook the firm vegetables first, then add softer vegetables.
3. Finish with soy sauce and serve with rice or noodles.