Recipes — easy RSS

The trick is......

This frosting is so easy you won’t believe it!

500g Fresh or Shop bought hummus (Click here for my favourite brand 450g Baby Carrots Scrub clean, leave tops on. 1 Tbsp Olive oil 1 Tsp Sea Salt  1 Tbsp Za'atar  1 Tbsp Pine nuts 1 Tbsp Water Crispy Chickpeas 1 Tin Chickpeas 1 Tbsp Olive Oil 1 Tsp Sea Salt 1 Tbsp Smoked Paprika Garnish 1 Bunch Thyme 1 Punch Curly Leaf Parsley  1 Tbsp Pomegranate Seeds Zest of 1/2 Lemon Preheat oven to 200 Degrees. Prepare the carrots, give them a scrub and trim the pointy ends, but leave on a small amount of the stalks. Put them in a shallow baking tray. Top them with the olive oil, Za'atar, Pine nuts, sea salt and water. Roast them...

1 Onion, diced 2 Cloves Garlic, chopped 500g Frozen Leaf Spinach, thawed & drained well 1 Tsp Turmeric  1 Tsp Curry Powder 1 Tbsp Tomato Puree 4 Eggs 1 Tbsp Za'atar  1 Tsp sea salt 1 Red chilli, sliced finely Preheat the grill to medium. Heat a medium oven proof frying pan with 1 Tbsp of olive oil. Add the onion and cook on a medium/high heat until it starts to soften and go golden (roughly 5 minutes)  Add in the garlic. Cook for 1 minute stirring constantly then add the turmeric, curry powder and tomato purée. Continue to stir for 3 to 4 minutes. Add in the Spinach. Cook for a further 5 minutes stirring every so often to...

SERVES 4  4 Chicken breasts  2 Eggs 1 Clove garlic, grated 1 Head Broccoli  1 Head Cauliflower Slice the chicken breasts by cutting through the middle horizontally. Place a layer of cling film over the chicken and bash with a rolling pin to flatten. Whisk the eggs and add in the garlic, pinch of salt & pepper. Pour over the chicken and refrigerate for 4-8 hours. Remove the majority of the stalks (you can stir fry these later with garlic and Tamari) from the broc and cauli then blitz the heads in a processor until they are fine crumbs. You may need to do this in batches.  Pour the crumbs into a large shallow dish and season with salt and...