Food and drink to warm body and soul.

Leek, onion & potato soup
Serves 4

1 onion, peeled & chopped

2 leeks, cleaned and cut into fine rings

1 large potato, peeled if necessary and chopped

2 tablespoons olive oil

1 litre of vegetable stock

1 bay leaf

twist of lemon zest

2 sage leaves

sea salt & black pepper.

Cook the onion, leek and potatoes in the olive oil for 5 minutes.

Tip on the stock and add the bay leaf, lemon & sage

Bring to the boil, cover & simmer for 20 mins until the potatoes are tender. Cool slightly

Remove the bay leaf, lemon zest & sage. Ladle into a processor blitz till smooth. Reheat, taste, season as necessary and serve.

Paprika Parsnips with tumeric and lemon yoghurt

Serves 2 - 3

3 large parsnips, peeled and ends cut off

2 tablespoons olive oil

1 level tablespoon paprika

½ teaspoon salt


150 ml plain live yogurt

juice & zest ½ lemon

1/2” fresh turmeric, peeled and grated

good twist black pepper

large pinch salt

Preheat oven to 200°C/400°F/Gas 6.

Cut the parsnips into thick matchsticks and mix well with olive oil, paprika & salt.

Roast for 30 minutes or until tender and crispy.

Combine all the ingredients for the yogurt sauce.

Serve the parsnip matchsticks with the yoghurt sauce on top or on the side.


Serves 6 - 8

400g dried white haricot/cannellini beans

4 tablespoons olive oil

2 red onions, finely chopped

4 celery sticks chopped

4 cloves garlic chopped

4 carrots chopped

2 x 400g tin chopped tomatoes

1 piece of wakame seaweed

2 bay leaves

1 tablespoon chopped thyme

6 sage leaves finely chopped

500g of winter squash, peeled, seeded and cut into small pieces

1 teaspoon cumin

1 tablespoon seed mustard

1 tablespoon tamari

extra olive oil

salt & black pepper

2 tablespoons olive oil

2 cloves garlic finely chopped

1 tablespoon chopped thyme

4 tablespoons breadcrumbs

Soak the beans over night, drain, cover with cold water and bring to the boil. Simmer for 10 minutes, cover tightly and set aside.

Gently cook the onions, celery, garlic and carrots in 3 tablespoons of olive oil until soft, add the tomatoes, wakame and herbs.

Drain the beans reserving the liquid and stir into the tomato mixture adding enough of the reserved liquid to make sure the beans are completely immersed in the liquid. Simmer gently for an hour.

Toss the squash in 1 tablespoon of olive oil season with cumin, salt and black pepper and roast until tender and crisp.

When the beans are cooked stir in the mustard seed, butternut squash adding liquid as necessary to make the beans really moist and turn into a baking dish

Gently cook the garlic in the olive oil for a few minutes, add the thyme and tip in the breadcrumbs, then spread over the beans and bake in a preheated oven 200°C/400°F/Gas 6 for 20 minutes.

Cauliflower and pasta bake

Serves 4

500g whole wheat penne pasta

1 cauliflower cut into small florets

400g mushrooms thickly sliced

2 cloves garlic finely diced

2 tablespoons olive oil/1 tablespoon butter

large handful chopped parsley

1 dessertspoon chopped thyme leaves

50g butter

50g plain flour

600ml milk

200g strong cheddar or similar

large handful chopped parsley

salt & black pepper

Bring a large pot of water to boil. Cook the pasta slightly less than it says on the packet – it should still be a little firm. Strain, toss with a little olive oil, and set aside in a large bowl

Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes keeping it fairly crisp, strain and add to the pasta.

Cook the garlic & mushrooms in 2 tablespoons olive oil & 1 tablespoon butter until golden brown stir in the thyme & parsley and add to the pasta & cauliflower.

Heat oven to 200°C/400°F/Gas 6. To make the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually stir in the milk and bring to the boil. Remove from the heat and stir in all but a handful of cheese. Stir into the pasta mix then transfer to a baking dish and top with the rest of the grated cheese. Bake for 15-20 mins until bubbling & the cheese on top is golden .

Baked butternut squash with spiced quinoa stuffing & parsley walnut pesto

Serves 6

3 butternut squashes – big enough to serve half a squash to each person
350g quinoa
2 red onions, nely chopped
3 tablespoons olive oil
3 cloves garlic, finely chopped
150g shiitake mushrooms, sliced
2 celery stalks, finely chopped
½ teaspoon cumin
½ teaspoon coriander
¼ teaspoon paprika
zest of 1 lemon

large handful parsley, stems removed and leaves chopped
75g chopped walnuts
2 cloves garlic
1 tablespoon nutritional yeast
juice of ½ lemon
60ml olive oil
good twist black pepper
good pinch salt

Cut the butternut squashes in half lengthways and remove the seeds. Season the insides with salt, black pepper and cumin and place cut side down on an oiled baking tray. Bake for about 20 minutes in a moderately hot oven (around 200°C/400°F/Gas 6 ) or until tender.

Rinse the quinoa in cold water, cook for approximately 12 minutes or until just cooked, strain, and set aside.
Gently cook the onions in the olive oil until beginning to soften. Add the garlic, then the shiitake mushrooms and allow the onions, garlic and mushrooms to begin to turn golden. Add the celery and cook for a further minute. Add the cumin, coriander and paprika and cook for a further 30 seconds. Remove from the heat and stir in the lemon zest and quinoa. Gently remove most of the butternut squash from its skin and mix into the quinoa mixture. Season to taste with salt and pepper.

Fill the squash shells with the quinoa mixture, warm through in the oven for 5 – 10 mins and serve with a spoonful of pesto on top of each squash.

To make the pesto, combine all the ingredients in a food processor and process until smooth.

Foods that support a strong immune system

Our immune system depends on many nutrients to work effectively and the ideal immune-boosting diet is really no different from the ideal everyday diet but if you are a bit-off track at the moment here are a few pointers.

The thymus gland produces hormones responsible for immune activity and special white blood cells called T cells, which destroy infected cells. T cell activity and the production of antibodies depend on vitamin B6. Spinach, turnip greens, leeks, cauliflower, broccoli, brussel sprouts and shiitake mushroom, all in season at the moment, are a good source of vitamin B6 as are whole grains.

Vitamin C intake is essential to immune function. Vitamin C helps immune cells to mature and improves the performance of antibodies and macrophage. Citrus fruits, cauliflower, broccoli and kale are good sources and all abundant at the moment. Other good sources are strawberries, blueberries and raspberries in the summer and rosehip, elderberries and blackberries in the autumn. Preserve these fruits to have in the Winter months. Vitamin C along with vitamins A & E and zinc & selenium are important anti-oxidant nutrients – they disarm the free radicals which invaders produce.

Eat fresh green leaves every day. The chlorophyll in green leaves supports our immune system by combating unhealthy colonies of bacteria, yeasts & fungi in the body and reduces inflammation.

Good bacterial balance in the gut is important for immune function. Eat plenty of lactic ferments like sauerkraut and kefir.

If you work inside all day you are probably not getting enough sun. When we lack vitamin D our immune systems are vulnerable to bacteria and viruses. Eggs, yogurt, shiitake mushroomsare good sources as well as fatty fish – herrings, sardines, mackerel, wild salmon.

Garlic is a wonderful antibacterial, antiviral and antifungal and turmeric, ginger and cinnamon are powerful spices to add to your immune boosting diet.

Eat plenty of good fat, cold pressed olive oil and organic butter are both beneficial. Fresh seeds and nuts are rich in essential fatty acids as well as vitamin E, zinc and protein. Cooking with poly unsaturated oils creates toxic trans-fatty acids and exposure to air creates rancidity. Altered oils of this nature suppress the immune system.

Make certain you eat three meals a day. If you are battling adrenal fatigue, diabetes, weight issues, hormone or blood sugar problems you may need to eat 5 smaller meals. If all your commitments
allow try to take a few early nights and allow your body to rest and restore. Never underestimate the positive effect to the immune system from having a good 8 hours sleep!

Baked mackerel fillet with green leaf salad and a citrus-chilli dressing

4 mackerel fillets
2 tablespoons olive oil
juice and zest of half a lemon
1 clove garlic finely chopped
Selection of green leaves (watercress, mizuna, lamb's lettuce, mint, fennel, flat leaf parsley).
Dressing: 2 tablespoons orange juice, 1 tablespoon lime juice, 4 tablespoons olive oil, 1 small chilli seeded and chopped, salt and pepper.

Serves 4

Mix the olive oil, garlic and lemon together. Place the mackerel fillets in an oiled baking dish and pour over the marinade, leave for 15 minutes. Pick over the leaves and divide between 4 plates.

Blend all the dressing ingredients together in a processor.

Bake the fish in a moderate to hot oven, 180 degrees celcius, for 12 minutes. Place a fillet on top of the leaves on each plate and spoon over the dressing.

Chunky vegetable and white bean soup

A diet rich in vegetables and pulses supports the immune system.
1 tablespoon olive oil
1 onion chopped
4 garlic cloves chopped
1 carrot peeled and diced
2 sticks celery diced
1 leek trimmed, washed and cut into slices
1 turnip peeled and diced
1 tsp tomato puree
1 litre vegetable stock
400g tin of haricots beans
1 head of broccoli florets
large handful finely shredded spinach
handful of chopped parsley

Serves 4-6

Cook the onion and garlic in the olive oil until tender

Add the carrot, celery, leek and turnip and cook for a further 2 minutes

Stir in the tomato puree, add the stock, bring to the boil and simmer gently for 20 minutes.

Add the haricots beans and cook for a further 10 minutes.

Add the broccoli and the spinach, cook for a further 2 minutes, stir in the parsley, season and serve.


We update our recipes regularly and so have a huge archive of previous collections for you to enjoy. Have a look at some of our old favourites.

Pumpkin Recipes

Pick me up juices

Packed Lunch Ideas

Harvest Celebration


We update our recipes regularly so check back to see what's new in our seasonal recipe book.