The beauty of this soup is that you can simply roast any veggies you might have left over in the fridge. I generally make my soup on a Sunday and enjoy for lunch on a Monday in-between my busy work day. You can use any beans, if you have them (just make sure they are cooked first unless you are using lentils), and I have lots of dried organic mung beans in my cupboard as I use them for sprouting. I thought I’d add them to this soup to see what the result was, it was yummy.

These fish cakes are an absolute winner and so easy to make. If you are vegan or vegetarian, you could omit the actual fish and they still taste amazing, or try a fish substitute such as a fishless finger, just defrost them and discard the outer breadcrumbs, then break into pieces.

These yummy organic treats are a cross :) between hot cross buns and toasted teacakes. They are also much healthier than most of the ones you can buy in the shops. So easy to make, and even more so if you have a Ninja air fryer with a ‘prove’ setting, which is science genius! They also freeze extremely well and you can pop them in the toaster straight from the freezer.

I invented this recipe as I wanted to create a veggie sausage that would go well with gravy and sunday roast type vegetables. It was a bit of an experiment to be honest, but worked really well!

This recipe is really easy to make. No frying veg off first, just simply pop the veg in your oven or air fryer and then into a pan with the liquid and bring to the boil then simmer for about 5 mins.

You can vary the ingredients, however the tomato and garlic is the real key here.

This recipe is worth the effort to prepare. It’s wholesome, filling and healthy, and if you are vegetarian you can omit the chicken and replace with Paneer, or if you are vegan/vegetarian, tofu or tempeh work well, as does simple baked peppers to go with the mushroom.