Rainbow salad

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Rainbow salad
Rainbow salad
Servings:2
Preparation Time:10
Cooking Time:5
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Ingredients

  • 50 g pumpkin seeds – Optional use sunflower seeds.
  • 4 Vine tomatoes quartered
  • 1 carrot grated
  • 1 yellow pepper finely sliced
  • 3 scallions finely chopped
  • 1/4 red or white cabbage finely shredded
  • 2 handfuls of blueberries
  • For the dressing:
  • 30 g Fresh Parsley
  • 2 tbsp olive oil
  • 1 tbsp cider vinegar or white wine vinegar
  • 1 tsp Mustard

Method

  1. Gently heat the pumpkin/sunflowers seeds over a medium heat until they just start to pop.
  2. Layer the salad ingredients in a large bowl and sprinkle the seeds over the top.
  3. Place the parsley, olive oil, vinegar and mustard in a blender and blitz until smooth and creamy.
  4. Toss the salad and serve with the dressing.

Carrot and Ginger Soup

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Carrot and Ginger Soup
Carrot and Ginger Soup
Servings:4
Preparation Time:5
Cooking Time:10
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Ingredients

  • dsp olive oil or coconut oil
  • 1 large onion chopped
  • 5 or 6 medium carrots chopped
  • 750 ml vegetable or chicken stock
  • 1 inch Root Ginger peeled and grated
  • 1/2 orange juice and zest

Method

  1. Heat the oil in a heavy based pan.
  2. Add the onion and cook until translucent.
  3. Add the carrots and stock. Simmer for 8-10 minutes, until the carrots are tender.
  4. Remove from the heat.
  5. Grate in the root ginger and add the orange juice and zest.
  6. Blitz in your blender until smooth.

Tomato and Thyme Soup

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Tomato and Thyme Soup
Tomato and Thyme Soup
This hearty soup will warm up your lunch break.
Servings:2
Preparation Time:10
Cooking Time:30
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Ingredients

  • 0.5 tsp Black Pepper
  • 2 tbsp olive oil
  • 500 g cherry tomatoes
  • 4 clove garlic
  • 1 tsp salt
  • 5 Thyme Sprigs
  • 250 ml Vegetable Stock

Method

  1. Pre-heat your oven to 200C/180C fan/Gas Mark 6. Put your cherry tomatoes into a roasting dish.
  2. Peel the garlic cloves and chop them in half before adding to the tomatoes.
  3. Add the thyme sprigs whole and drizzle the olive oil over the tomatoes, thyme and garlic. Add the salt and pepper and mix well. Roast for 20 to 25 minutes, until the cherry tomatoes are well roasted.
  4. Transfer the roasted tomatoes to a saucepan and add 250ml of vegetable stock.
  5. Bring to a simmer over a medium heat. Use a hand blender to whizz the soup until smooth.
  6. Add more hot water if you want a smoother texture. Taste it to check if it needs more salt or pepper.
  7. Serve with a fresh thyme sprig on top.

Potato Cakes with Smoked Salmon

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Potato Cakes with Smoked Salmon
Potato Cakes with Smoked Salmon
These crispy cakes are perfect partners for smoked salmon.
Servings:2
Preparation Time:5
Cooking Time:10
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Ingredients

  • 4 tbsp olive oil
  • 1 Centra Onion grated
  • 1 clove garlic grated
  • 0.5 tsp Pepper
  • 4 Potatoes
  • 1 tsp salt
  • 200g Smoked Salmon
  • Cream Cheese to serve

Method

  1. Start by peeling the potatoes. Roughly grate the potatoes into a colander and squeeze out the excess water from the potatoes.
  2. Transfer them to a mixing bowl and grate in the onion and garlic.
  3. Mix in the salt, pepper and 2 tablespoons of olive oil.
  4. Heat the other two tablespoons of olive oil in a large frying pan over a medium heat.
  5. Use your hands to shape the grated potato into cakes and carefully add them to the frying pan.
  6. The mix will make four potato cakes. Cook for 8 to 10 minutes on both sides, until golden brown. Once cooked, set aside.
  7. Divide the potato cakes between two plates and top with equal amounts of cream cheese and smoked salmon.
  8. serve with an extra sprinkling of salt and pepper if you like.

Easy Onion Rings

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Easy Onion Rings
Easy Onion Rings
A seriously tasty side!
Servings:4
Preparation Time:
Cooking Time:
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Ingredients

  • 150 g self raising flour
  • Sunflower oil
  • 1 onion cut into 1cm slices
  • 180 ml Sparkling water

Method

  1. Slice onion into rings about 1cm wide.
  2. Remove the skin and separate the rings.
  3. Heat the oil to 180oC in a heavy-based pan - it should be no more than 1/3 full.
  4. Put the flour and sparkling water in a bowl and season generously.
  5. Whisk together to form a batter.
  6. Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 - 3 minutes.
  7. Remove with a spoon and place on piece of kitchen towel to drain.
  8. Repeat with the remaining onion and batter.

Avocado & Egg

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Avocado & Egg
Avocado & Egg
Could be served with some chopped tomatoes, coriander or ground paprika.
Servings:2
Preparation Time:5
Cooking Time:20
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Ingredients

  • 1 Avocado
  • 2 Medium Free Range Eggs
  • Pepper a pinch

Method

  1. Make sure your avocado is ripe and ready to eat
  2. Cut the avocado in half, remove the seed and carefully place in an ovenproof dish.
  3. Carefully remove a little more of the avocado from the centre and then crack your egg into the hole.
  4. Bake in a hot oven 230C/Gas 8 for 15-20 minutes.
  5. Remove and serve with a little freshly ground pepper.

Quinoa Salad

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Quinoa Salad
Quinoa Salad
Quinoa has become very popular among vegetarians as a source of protein and with everyone for its nutty flavour. This is a tasty, Summer salad with fresh flavours.
Servings:4
Preparation Time:5
Cooking Time:15
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Ingredients

  • 1 onion chopped
  • 1 Pepper chopped
  • 1 Lemon juiced
  • 1 tbsp olive oil
  • 5 scallions sliced
  • 3 Vine tomatoes diced
  • 1 handful Fresh Parsley roughly chopped
  • 170g Quinoa uncooked
  • 300 ml water

Method

  1. Bring the water to the boil in a saucepan. Add the quinoa with a pinch of salt. Turn down the heat to a low simmer (about ‘2’ on most hobs).
  2. Put on the lid and cook for 15 minutes. It should soak up all of the water. Allow the quinoa to cool down and then fluff it with a fork.
  3. Using a large bowl(big enough to hold all of the quinoa and the vegetables) mix the vegetables with the lemon juice and parsley and add a little pepper.
  4. When the quinoa is at room temperature, stir it into the vegetables.
  5. This is ready to eat but If you can leave it for a while before eating, the flavours will develop and it will taste even nicer.

Salad Pot

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Salad Pot
Salad Pot
Think outside the (lunch) box and use jam jars or kilner jars instead of your usual lunch box.
Servings:1
Preparation Time:15
Cooking Time:
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Ingredients

  • Salad leaves
  • tomatoes
  • peppers
  • grated carrot
  • beetroot
  • red onion
  • rice
  • pasta or couscous
  • tuna, chicken or feta cheese

Method

  1. Layer salad leaves, tomatoes, peppers, grated carrot, beetroot, red onion on top of rice, pasta or couscous and top with tuna, chicken or feta cheese for a well balanced, tasty and nourishing lunch.
  2. Dress it with a drizzle of extra virgin olive oil and a squeeze of lemon juice for a taste of the Mediterranean.

Granny’s Chicken Broth

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Granny's Chicken Broth
Granny's Chicken Broth
This chicken broth isn't just a Winter warmer, it's perfect for all seasons. It tastes just like your Granny made it.
Servings:4
Preparation Time:10
Cooking Time:80
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Ingredients

  • 1 onion sliced
  • 2 carrots peeled and grated
  • 3 sticks celery peeled to remove stringy bits, and finely chopped
  • 1 leek washed and sliced
  • 2 cloves garlic sliced
  • 50 g long grain rice
  • Oil and a knob of butter
  • The stock and reserved meat
  • 1 chicken carcass and any trimmings
  • 1 carrot peeled and chopped
  • 1 onion peeled and sliced
  • 3 sticks celery washed and chopped
  • oil for frying
  • 2 litres water

Method

  1. In a deep sauce pan put 2 tablespoons of oil and place over a moderate heat.
  2. Add the cut up carcass to the pan and cover.
  3. Next add the onion and vegetables and fry off for 3mins.
  4. Next add the water and bring to a simmer, cooking for 40-60 mins.
  5. Strain off the veg and chicken, pick any meat off the carcass and put in soup later.
  6. In a deep sauce pan put some oil and the knob of butter – once melted add the onions and garlic and soften.
  7. Next add the leeks, carrots and celery and cook over a low heat for 3/4 mins.
  8. Then add the rice, chicken meat and stock and simmer for 25 mins.
  9. Season with salt and pepper, add chopped parsley and serve.

Chicken & Veg Pesto Pasta

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Chicken & Veg Pesto Pasta
Chicken & Veg Pesto Pasta
This Chicken & Veg Pesto Pasta is the perfect, quick and easy lunch recipe for your leftover chicken.
Servings:2
Preparation Time:5
Cooking Time:12
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Ingredients

  • 50-75 g Pasta
  • 1 tbsp pesto
  • 2 tomatoes
  • 1 red pepper
  • 1/2 can sweetcorn
  • 2 leftover chicken breasts

Method

  1. Cook the pasta for 10 minutes in a large pan of slightly salted, boiling water, until al-dente.
  2. Chop the tomatoes, red pepper and chicken breast and place in a bowl with the sweetcorn.
  3. Drain the pasta and rinse under the cold tap.
  4. Add the pasta to the bowl with the chicken and vegetables and stir in the pesto.
  5. Divide into 2 lunchboxes and get your bags packed for your mountain adventure.