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Mung Bean and Rosemary Bread 0



This is a recipe inspired by Jasmine Hemsley. It requires two days to ferment before making the bread so needs a bit of forward planning but the result is a delicious bean loaf that can be eaten with soup or salad or dips and is very nutritious.
Click the links to view on our website.
250g mung beans
3 tbsp olive oil
1tsp garlic powder
120ml of warm water
Soak the mung beans in water overnight. In the morning, drain the beans and blend to a rough paste in a food processor or blender (I do it with my stick blender). Cover the bean mix and leave overnight again.
The next day pre-heat the oven to gas mark 4/200c and line a cake tin with baking parchment.
Mix the remaining ingredients in a bowl and then mix in the bean ferment. Pour into the prepared tin and bake in the oven for 30 minutes. Leave to cool for for 10 minutes before cutting into wedges or slices. It is good warm or cold.
  • AMPlifyME Collaborator

Roasted Red Squash Soup (Mexican inspired!) 0

Great to share!
Ingredients (Serves 8)
2 Small Red Squash (approx 1kg whole each)
4 tbs Olive Oil
2 Medium Onions
1/2 tsp Smoked Paprika
4 cloves Garlic
Chilli Flakes (I used a tiny pinch because mine are extra spicy - use your judgement and precaution)
800g Tomatoes
1 Litre Vegetable Stock
600g Cooked Red Kidney Beans
200g Sweetcorn Kernels

Garnish (Optional)
Cream (Oatly, natural yogurt, soured cream or something similar)
Tortilla Chips
Grated Cheese

1. Pre-heat the oven 180 degrees
2. Carefully slice the squash into eighths, de-seed and place in a roasting dish
3. Cover with olive oil
4. Roast in the oven for approx 40 mins (until cooked and slightly coloured)

5. Meanwhile, heat the rest of the olive oil in a large pan
6. Add onions and cook until tender and slightly caramelised
7. Stir in the paprika, garlic and chilli flakes and cook for 3 mins
8. Add the tomatoes, simmer for 15 mins
9. When ready, scoop out the flesh of the roasted squash and stir in
10. Puree with a hand blender, slowly adding the stock
11. Add kidney beans and sweetcorn kernels
12. (Optional) Drizzle with cream and serve with a handful of tortilla chips, grated cheese, chopped avocado and fresh coriander


  • Tori Strong

Beetroot and 2 Kale Soup 0

2 Medium Onions
3 Large Beetroot
150g Hungry Gap Kale
1litre Stock (Chicken or Vegetable)
100g Curly Kale
Olive Oil
Sea Salt


For the soup:

1. Slice the onions and saute in a little water until translucent
2. Prepare the beetroot and slice
3. Add beetroot to the onions and cover with stock and extra water
4. Bring to the boil and simmer until beetroot is cooked
5. Prepare kale and add to the beetroot, heat for another 5 mins
6. Liquidise until smooth

For the kale crisps:
1. Pre-heat the oven to 150 degrees
1. Prepare the curly kale (trim the stalks, wash and dry)
2. Lay on a baking tray and drizzle with olive oil 
3. Sprinkle with sea salt and bake gently until crisp and very slightly browned (10 mins approx)

Serve up soup and garnish with the curly kale crisps. Enjoy!

  • Tori Strong

Winter Warming Soup 0

Ingredients (Serves 4)
1 Medium Onion
1 Small Swede
1 Medium Parsnip
1 Medium Carrot
2 Sticks of Celery
1 Medium Potato
1 Medium Leek
200g Chopped Tomatoes
125g Pot Barley
Yeast Extract - I used Marmite though Essential, Meridian and Natex all have their own versions
Olive Oil

1. Prepare the pot barley by covering it in boiling water and leave it to soak for an hour
2. Change the water and bring to the boil
3. Simmer for approx 45 mins until tender
4. Slice the onion and in a separate pan, saute in a little water until translucent
5. Dice the swede, parsnip, carrot and celery and add to the onion
6. Cover with water and bring to the boil
7. Simmer
8. Add diced potato, sliced leek and chopped tomatoes approx 15 mins before the end (when vegetables should be cooked but still firm)
9. Add extra water if needed, simmer
9. Combine with the cooked barley and stir in Marmite to taste
10. Serve up and drizzle with olive oil

Hope you enjoy!

  • Tori Strong

Turmeric Milk 0



Golden Turmeric Milk
*dairy free

This recipe will warm you from within on any cosy, winter evening. As well as the lovely chai-spiced taste it gives, the turmeric root makes this recipe an easy, everyday way to nourish your body.
Click the links to view on our website.
1lt coconut milk (or other milk alternative)
1 cinnamon stick
4 cardamom pods
1 inch of fresh ginger
2 medium pieces of fresh turmeric root
Honey to taste (or preferred sweetener)

Place the coconut milk, cinnamon stick, and cardamon pods in a saucepan. Grate the ginger and turmeric root, and add them to the mix.
Place on a low heat and slowly bring to the boil. Simmer for at least another 20 minutes to let the spices truly infuse into the milk, stirring often so as not to burn. Your milk should become a lovely golden colour.
Take off the heat and add honey while still hot. The amount of honey used can vary, as it's up to you how sweet you like it. I add about 1-2tbsp.
Pour your golden milk through a metal strainer to rid of any pieces of spices, before pouring into mugs.

  • Tori Strong

Butterbean and Tomato Bake with Feta 0

Serves 4-6.
1/4cup or 60ml Olive oil (plus extra for drizzling)
1 large Onion, finely diced
1 Celery stick, finely diced
1 large Carrot, finely diced
4 Garlic cloves, crushed
1tsp dried Oregano
1/2tsp dried Thyme
1 tin chopped tomatoes
3tbsp tomato puree
1tbs Maple syrup
1tsp Balsamic vinegar
3cups cooked Butterbeans(or 2 400g tins)
Salt and pepper to taste
150g crumbled Feta cheese (optional)
Preheat oven to gas mark 4 or 180C.
Heat the olive oil in a frying pan and slowly fry the onions, celery and carrot, until they become soft and fragrant. Add the garlic,oregano, and thyme, and cook for another 5 mins before adding tined tomatoes, tomato puree,maple syrup, and vinegar. Cover and cook for another 15-20 mins until the sauce is thick. Add the cooked butterbeans and season to taste with salt and black pepper.
Place in an ovenproof dish and sprinkle feta(if adding) on top and drizzle a bit more olive oil.
Bake in the oven for 30 mins.
Serve hot and enjoy.


  • Tori Strong