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Rainbow Carrot Slaw

Gluten Free, Vegetarian, Dairy Free

Ingredients: (serves 2)

3 rainbow carrots, peeled

1 apple, peeled

1 small onion

1tbsp sherry vinegar

3tbsp olive oil

1tsp mustard powder

1tsp maple syrup

Salt and Pepper

Chopped parsley garnish


Shred the carrots and apple into a bowl. In a separate bowl, mix together the chopped small onion, sherry vinegar, olive oil, mustard, and maple syrup. Pour the vinaigrette over the carrots and apple. 

Mix everything together and season according to taste. 

Finally, garnish with parsley and serve!


For 1 person, this is only £1.19 a serving. 

Mexican Pulled Chicken Burger & Paprika Fries

Can be made: Gluten Free, Vegetarian, Vegan, Dairy Free

Ingredients: (serves 4)

2 large chicken breasts (if wanting a Vegetarian/Vegan alternative, use Jackfruit)

2 tomatoes

1 lettuce

4 rolls (if wanting GF, use the Schnitzer roll as an alternative!)

600g potatoes

2tsp dried oregano

1tsp dried chilli 

32g tomato paste

2tsp smoked paprika

2tsp ground cumin

pinch of salt

pinch of pepper


Preheat the oven to 200C/180C fan/Gas Mark 6 and boil a kettle. 

Get a baking tin/tray out and chop the potatoes into wedges, leaving the skin on. Once cut, place the potato wedges in the tin and drizzle with oil. Then add the salt and smoked paprika. Give everything a good mix up and make sure all the chips are coated. Place this in the oven for 25-30mins or until golden and crispy. 

While the fries are cooking, add the ground cumin, dried oregano, chilli, salt, and pepper onto a plate and mix. Then put the chicken breasts (or alternative) on the plate and coat until all covered. 

Heat a large pan and drizzle with rapeseed oil. Once hot, add the chicken (or alternative) and cook for 3 mins on each side or until browned. 

While the chicken is cooking, dissolve the tomato paste in 350ml of boiled water - this makes your tomato stock. 

Once the chicken has browned, add the tomato stock and cook covered, for 12-15mins or until cooked through (no pink meat!). 

Meanwhile, remove some of the lettuce and set aside to put in the burger. Shred the rest and chop the tomatoes, placing them into a bowl. 

Cut the rolls in half and toast lightly. 

Once cooked, transfer the chicken to a board and shred using two forks. Once done, return the chicken to the pan and mix it in the sauce, Return the pan to the heat for 2 mins. 

Fill the rolls with the lettuce and the pulled chicken and serve with the paprika fries and salad. 


This works out to £3.21 a burger.

Overnight Oats

Gluten Free, Vegetarian, Vegan, Dairy Free

Makes one serving


1 large ripe Banana

2tbsp Chia Seeds

1/4 tsp Cinnamon

1/2 cup Gluten Free Oats

3/4 cup Almond Milk


In a bowl, mash the banana until almost smooth. Stir in the chia seeds and cinnamon until combined. Then add the oats and almond milk. Mix together until combined. Either keep in the bowl or transfer into a jar and place in the fridge for a minimum of 2hrs (preferably overnight). Pull out in the morning and enjoy!


This works out to £2.37 a serving

Thank you to "Oh She Glows" for the recipe.

Gingerbread and Puffed Quinoa Granola

Gluten Free, Vegetarian, Vegan, Dairy Free

Prep time: 15 mins    Cook time: 40 mins

Ingredients: (makes 20-25 servings)

1/2 cup Coconut Oil

3 cups Rolled Oats

1 cup Quinoa Puffs

1 cup Pecans

2tbsp Chia seed

1 heaped tsp Ground Ginger

1tsp Ground Cinnamon

2tsp Ground Nutmeg

1/4 cup Maple Syrup

1/4 Almond Milk

6 Dates, chopped


Heat the oven to 180C/ 160C fan/ Gas mark 4. Line 1 large baking tray with greaseproof paper. 

Put the coconut oil into a small saucepan and gently melt. Place this to one side. 

Into a large bowl put the oats, quinoa puffs and chia seeds. Using your hands, roughly crush the pecans and add those to the oat mixture along with the ginger, cinnamon, and nutmeg. Give this a good stir until all combined. 

Add the maple syrup to the coconut oil, along with the almond milk. Pour this over the oat mixture. Stir very well until the oats and puffs are evenly coated. 

Tip this onto the tray and bake for 20 mins. Remove and stir the mixture again - bring the outer mixture into the middle and the middle towards the outside of the tray. 

Place this in the oven for a further 20 mins. Remove and leave to cool, and then stir in the dates. 

You can store this in a lidded container for around 2 weeks. 



It works out to around 52p a serving - fantastic!!

We took this delicious recipe from The Cook & Him

Special Fried Rice with Radish and Onion

Gluten Free, Vegetarian, Vegan, Dairy Free


1 clove of Garlic

3cm fresh Ginger, grated

2 sticks of Celery

4 Radishes

handful of Spinach

2 Spring Onions

2tbsp Tamari Sauce

2tbsp Chilli Oil

1tbsp Fish Sauce

150g Wild Rice

2tsp Sesame Seeds


Place a pan on the stove with chilli oil in. Wait until hot before adding the spinach, ginger, sliced celery, radishes and spring onions. 

While this is frying, cook the rice. 

Once done, simply mix the rice in the pan with the other ingredients. Serve sprinkled with the sesame seeds. 

Roasted Butternut Squash Risotto

Gluten Free, Vegetarian, Vegan, Dairy Free


3 tbsp olive oil

1 small white onion

2 cloves of garlic

4 cups vegetable stock

1 cup water

1.5 cups aborio rice

1 small butternut squash, peeled and diced into cubes

1 cup Naturally Vegan Food Company Italian Style Cheeze (DF/Vegan)

3 tbsp unsalted butter or equivalent (DF/Vegan) - soon to be stocking in our shop!

1 tsp salt

Freshly ground black pepper

Method: Preheat the oven to 190C  and place the peeled and diced butternut squash into a tin. Set aside for later

In a large pan/Dutch oven, heat 1tbsp olive oil over a medium heat until it begins to simmer. Add the diced onion and a pinch of salt. Cook this until it is softened and begins to go translucent. Add the minced garlic and cook for another 1-2 mins.

Add 3 cups of the veg stock and 1 cup of water, cover and bring to the boil over a medium to high heat. Remove this from the heat and then stir in the rice. Cover the pot and bake on the lower rack of the oven (under the roasted butternut squash) and cook for 1hr to 1hr 10 mins. 

Immediately after placing the risotto in the oven, take the cubed butternut and toss it with butter or alternative and 2tbsp olive oil. Sprinkle with some salt and pepper and place in the oven. It takes around 45 mins to an hour for it to be done. 

Finally, remove the risotto from the oven and add the remaining cup of veg stock and the cheese/cheeze. The rice should be thick and creamy. Add the roasted butternut squash in and stir until combined. Then, simply serve and enjoy! 


Shopping at our store, using Organic, zero waste products, it works out at £1.73 a serving! Top (organic) banana!!

(This recipe is adapted from fail-safe 'Cookie and Kate'. For our hungry family, I double up on everything and there is enough left for either lunch the next day or frozen for a standby meal.)

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