Category: Recipes

The weather’s getting colder, the days are getting shorter which can only mean one thing, winter is on the way. 

Don’t let the weather outside dictate your mood, we have the perfect 15 minute, winter-warmer recipe for your cosy nights in as the colder months get closer!

Ingredients 

• 4 x 350g skin-on sweet potatoes
• 400g can chickpeas, rinsed, drained
• 2 tbs harissa paste
• 150g marinated feta, drained, crumbled
• 2 truss tomatoes, roughly chopped
• 1/2 bunch coriander, leaves chopped
• 1 tbs finely chopped preserved lemon rind, white pith removed
• 2 tbs extra virgin olive oil

Method 

Step 1- Pierce potatoes all over with a fork and place on a plate and microwave on high, turning halfway, for 8 minutes.

Step 2 – Meanwhile, preheat oven grill to high. Combine chickpeas and harissa in a bowl, then place on a baking tray and grill for 4 minutes, until crisp.

Step 3 – Slice potatoes lengthways, leaving them attached on one end to form a ‘pocket’. 

Step 4 – Place on a baking tray, then top with chickpeas and feta. Grill for 4 minutes until golden.

Step 5 – Combine tomato, coriander, preserved lemon and oil in a bowl. 

Step 6 – Top potatoes with salsa to serve and enjoy!

This is the perfect dish for 4, it’s easy and efficient (not to mention delicious!) and will satisfy the whole family!

Do you need a quick and easy recipe for some tasty tomatoes to add to your meals? Look no further! Follow these 3 simple steps to make the perfect roasted cherry tomatoes…

Ingredients 

• 4-6 bunches cherry tomatoes on the vine
• 1 whole bulb garlic, cut in half
• 6 bay leaves
• 200ml olive oil
• warmed crusty bread for serving

Method

Step 1 – Heat the oven to 150C/fan 130C/gas 2.

Step 2-  Put the tomatoes and garlic in a baking dish, tuck in the bay leaves, and season well. Pour over the olive oil and cover with foil. 

Step 3- Bake for 1½ hours and serve warm with crusty bread.

Enjoy!

Just like that Spooky Season is over, and you’re left with all the leftover Halloween pumpkins (sigh). Well, why not use them to make this seasonal pumpkin, chickpea and tomato curry that is delicious, different and definitely suitable for veggies!

Ingredients 

• 2 tbs sunflower oil
• 1 onion, peeled and finely sliced
• 3 garlic cloves, finely chopped
• 500g truss tomatoes, chopped
• 1 small pumpkin, peeled and cut into 3cm pieces
• 1 tsp each ground cumin, ground coriander, garam masala, ground turmeric
• 400ml can coconut milk
• 400g can chickpeas, drained and rinsed
• Juice of 1 lemon
• Jasmine rice, toasted flaked almonds, mint and coriander leaves to serve

Method 

Step 1 – Heat the oil in a saucepan over medium-high heat. Add the onion and cook for 2-3 minutes until softened, then add the garlic and cook for 1 minute until fragrant. Add the tomatoes and pumpkin, and continue to cook for 3-4 minutes. Add the spices and cook for 1-2 minutes. 

Step 2 – Add the coconut milk, 1 cup of water and the chickpeas, then reduce the heat to a gentle simmer. 

Step 3 – Season to taste with salt and pepper and cook for 15 minutes, until the sauce has thickened and the pumpkin is tender.

Step 4 – Remove from the heat and stir through the lemon juice. 

Step 5 – Top with flaked almonds, mint and coriander, and serve with rice.

Waste not want not, this is the perfect alternative to throwing away your Halloween leftovers, AND you have a new delicious dish to try, win win!

It’s Spooky Season!

Among all the Halloween fun and excitement, filled with colourful costumes and sweet treats, it’s easy to lose sight of the benefits of healthy eating. However, with these Spooky Eyeball Caprese Bites, you can still enjoy the spooky spree of Halloween by breaking up the sweet treats with this savory surprise…

Ingredients

• 200g ball mozzarella cheese
• 8-10 cherry tomatoes
• Basil leaves

Method

Step 1 – Using a melon baller, or something similar, scoop balls of cheese from the mozzarella ball and slice the cherry tomatoes in half, so you end up with the same number of halves as the scooped-out mozzarella balls.

Step 2 – Use the baller to scoop the flesh from each cherry tomato half. Place a ball of mozzarella in each cherry tomato half.

Step 3 – Punch small circles from the basil for the eyeball ‘pupils’ using scissors, a small hole punch or your hands.

Step 4 – Place a circle of basil on the top of each ‘eyeball’. Pop a cocktail stick into each eyeball or skewer them in pairs and chill to serve.

See, it’s scary how easy this recipe is, Happy Halloween from R&L Holt!

Are you looking for a quick and easy dish that is suitable as a starter or a main? Well, look no further! By following this simple recipe, you will be able to make the tastiest tomato tarts with the bursting flavours of roasted garlic and goats’ cheese, the perfect server this autumn!

Ingredients

• 3 whole garlic bulbs
• 2 tbsp olive oil
• 375g block all-butter puff pastry
• 1 ½ tbsp honey Dijon mustard
• 325g cherry tomato, halved
• 1 egg, beaten
• 150g pack soft goat’s cheese
• Handful basil leaves

Method

Step 1 – Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 minutes or until soft, then leave to cool.

Step 2 – Cut the pastry into quarters, roll out each piece, then cut into a 14cm-diameter circle. Distribute the circles on a baking tray and score a 1cm border around the edge of each. Avoiding the border, prick the pastry all over with a fork, then chill.

Step 3 – Increase oven heat to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil, and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.

Step 4 – Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25-30 minutes until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.

This recipe takes only two minutes to prep! So, what are you waiting for? Go ahead and get baking!

If you’re a Gavin and Stacey fan, you’ll know the power of an omelette, it’s a simple yet staple meal that makes you feel at home no matter where you are and with the long autumn nights approaching, home is the best place to be. Speaking of staple meals, pancakes are always a reliable option, we even have a day dedicated to them! If you love a simple yet delicious dish, why not combine the two?

Follow this easy recipe for Omelette Pancakes with Tomato and Pepper Sauce for the perfect ‘home’ meal this autumn.

Ingredients

• 4 large eggs
• handful basil leaves
• For the sauce
• 2 tsp rapeseed oil, and some extra for the pancakes
• 1 yellow pepper, quartered, deseeded, and thinly sliced
• 2 garlic cloves, thinly sliced
• 1 tbsp cider vinegar
• 400g can chopped tomatoes
• wholemeal bread or salad leaves, to serve

Method

Step 1 – First make the sauce. Heat the oil in a large frying pan and fry the pepper and garlic for 5 minutes to soften them.

Step 2 – Spoon in the cider vinegar and allow to sizzle. Tip in the tomatoes, then measure in a third of a can of water. Cover and leave to simmer for 10-15 minutes until the peppers are tender and the sauce is thick.

Step 3 – For the pancakes, beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a tiny amount of oil.

Step 4 – Add the egg mixture and cook for 1-2 minutes until set into a thin pancake. Lift onto a plate, cover with foil and repeat with the other eggs. Roll up onto warm plates, spoon over the sauce and scatter with the basil. Serve with bread or a salad on the side. Enjoy!

After a (surprisingly) warm and radiant British summer, autumn is upon us once again. As the day’s get shorter and the nights get colder, what more could you want than some warming comfort food after a day in the cool, crisp autumn air?

Whether it’s your favourite season, or you’re already counting the days until summer returns, this recipe for red pepper and tomato soup will be sure to warm you up this autumn!

Ingredients (for two)

• 400g tomatoes, halved
• 1 red onion, quartered
• 2 Romano peppers, chopped
• 2 tbsp olive oil
• 2 garlic cloves, bashed in their skins
• A few thyme sprigs
• 1 tbsp red wine vinegar
• 2 tbsp ricotta
• few basil leaves
• 1 tbsp mixed seeds, toasted
• Bread to serve

Method

Step 1 – Heat oven to 200C/180C fan/gas 6.

Step 2 – Put the tomatoes, onion, and peppers in a roasting tin, toss with the oil and season. Add the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised.

Step 3 – Squeeze the garlic cloves out of their skins and into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything a blender or using a stick blender. Make sure to add enough water to loosen to your preferred consistency.

Step 4 – Taste soup for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds, and a drizzle of oil. Serve with bread if desired.

 Nothing’s simpler than soup, right? And with 10 minute prep and 30 minute cooking time, you’ll be able to snuggle in front of the sofa for the night in no time, enjoy!

Are you looking for a divine dining dish that is suitable for vegetarians and vegans? Well look no further! Impress your veggie friends with a pleasurable pasta dish that’s filled with flavour…

Ingredients:

• 350g orzo

Sauce

• 1kg small tomatoes on the vine
• 4 cloves garlic, peeled
• A small bunch basil
• 3 tbsp red wine vinegar
• 1 tbsp caster sugar
• 1 red or green chilli, finely chopped
• 150ml vermouth, plus 2 tbsp to serve

Herb Salsa

• A small bunch basil
• A small bunch flat-leaf parsley
• A handful of mint
• 1 clove garlic
• 30g Grana Padano, grated (optional)
• 100ml extra-virgin olive oil
• 1 lemon, zested and juiced

Method:

Step 1 – Heat the oven to 200C/fan 180C/gas 6.

Step 2 – Put the sauce ingredients into a wide, shallow, 2-litre ovenproof dish. Season with salt and pepper, stir and roast for 30 minutes, until the tomatoes have cooked down and have some colour.

Step 3 – Meanwhile, put the salsa ingredients into a blender or food processor and pulse until a chunky consistency, then season.

Step 4 – Season the tomatoes, then stir through the orzo and 200ml of water. Bake for 25 minutes until the pasta has cooked through and swelled in the sauce. Add 2 tbsp of vermouth. Pick out the basil (which will have blackened).

Step 5 – To serve, spoon into bowls and swirl the salsa through the pasta and top with your desired amount of salt and pepper seasoning.

School struggles? Rammed rosters? Don’t worry, we’re here to take the stress off with another easy back-to-school lunchbox idea so you can tick one thing off the to-do list!

Ingredients:

• 1/2 tsp extra virgin olive oil
• 1/2 small brown onion, diced
• 1/4 diced tomatoes
• 75g pasta of choice (the funkier shape the better!) 
• 75g baby cucumbers, chopped
• 1/4 cup pepitas
• 40g Woolworths cheese
• 1 orange, quartered

Method:

Step 1 – Heat oil in medium non-stick frying pan over a medium heat.

Step 2 – Cook onion, stirring, for 5 minutes or until softened. Add tomatoes and bring to a simmer. Simmer for 25 minutes and season with pepper.

Step 3 – Simultaneously, cook pasta according to packet instructions. Transfer pasta and 1/2 cup water to sauce mixture. Toss to coat pasta in sauce.

Step 4 – Toss cucumber and pepitas together. Serve spaghetti topped with cheese in lunch boxes with cucumber salad and orange wedges.

And that’s it! Another swift and simple recipe for school lunchboxes, enjoy!

As summer is coming to an end and the autumn months are setting in, so is the season of comfort food! But, if you want the best of both worlds and are holding onto the summer season for a little bit longer, then try out this tasty tomato and chickpea curry recipe that is as light and easy as summer meals but will still fill you up ready for the autumn nights…

Ingredients:

• 1 tbsp olive oil
• 2 onions, finely sliced
• 2 garlic cloves, crushed
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground coriander
• 400g can plum tomatoes
• 400ml can coconut milk
• 400g can chickpeas, drained and rinsed
• 2 large tomatoes, quartered
• ½ small pack coriander, roughly chopped
• cooked basmati rice, to serve

Method:

Step 1 – Heat 1 tbsp olive oil in a large pan and add the 2 sliced onions. Cook until softened, this will take about 10 minutes.

Step 2 – Add the 2 crushed garlic cloves, 1 tsp garam masala, 1 tsp turmeric and 1 tsp ground coriander, and stir to combine.

Step 3 – Cook for 1-2 mins, then pour in a 400g can of plum tomatoes, break up with a wooden spoon and let simmer for 10 minutes.

Step 4 – Pour in a 400ml can of coconut milk and season. Bring to the boil and simmer for a further 10-15 minutes until the sauce has thickened.

Step 5 – Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ pack and serve with fluffy rice.

Not only is this dish delicious but it counts as THREE of your five-a-day!