If you are not familiar with cooking with lentils, this is a great recipe to start with.
You will enjoy the flavour and nutrition of these served as a patty with a salad or steamed vegetables,  or on a bun as a family-friendly burger. If you don’t want to bbq, you could cook them in a large frying pan on the stove.

Frittatas are such an easy meal to throw together when time is short and the fridge is looking bare. Although I’ve used potato, leek and Gruyère, you can substitute any vegetable, herb or cheese. Perfect served hot or cold, either on its own or with a green salad.

A delicious array of flavours and textures in this vegetable lovers’ delight! This recipe can easily be prepared and assembled the day before and refrigerated, then baked an hour before meal time. Any leftovers are tasty served cold for the next day or two, with a simply dressed garden salad.

Cauliflower has proved to be such a versatile vegetable: roasted whole with almonds, steamed with fresh herbs, as a base for soup, mash or puree, as a filling for golden fritters and even ground up finely to make a gluten-free pizza base. Here’s my shot at making cauliflower shine again.

This is my gluten-free take on eggplant parmigiana, without the frying!
It‘s a slow baked vegetarian sensation and is lovely served hot or cold, with mixed salad leaves.