A Caribbean avocado and white rum cocktail recipe based on one prepared by Aruban forager Frank Kelly.
Mini samosas with lightly spiced lamb mince, fresh peas and chunks of potato. Perfect for an Indian tapas, or even lunch boxes!
A simple midweek dinner idea ready in under 10 minutes.
Ribbons of cinnamon infused apple puree are swirled through a thick and creamy vanilla ice cream. Top with some crunchy honey, almond and seed granola clusters. Pure indulgence!
For breakfast on the go! These buttery golden granola bars have cacao nibs added for extra crunch.
Caribbean-inspired tropical fruits are blended with protein powder and a spoonful of Nutri-Brex 5 Ways granola for a tasty, refreshing and filling post-workout smoothie.
Egg whites, low-fat cottage cheese and gluten-free granola make for a quick and easy post-workout breakfast/snack for one. Top as desired!
Layers of coconut yoghurt, hazelnut, coconut & quinoa granola and mango puree topped with coconut shavings make for a rather tropical breakfast experience.
A recipe from Ren Behan’s debut cookery book Wild Honey & Rye.
This is the easiest Peking-spare ribs recipe ever! Simply mix, pour, coat and roast! Enjoy!
A traditional Italian almond cake made with cornmeal. The recipe was given to me by the husband and wife team at Molino Pellegrini, a traditional corn miller in Lake Garda, Italy.
Our family favourite fish pie recipe with a hearty creamy filling flavoured with dill.
This simple five-ingredient recipe takes just minutes to prepare and tastes absolutely fantastic.
A super tasty way to use up a glut of courgettes! Great for packed lunches, an after school snack or just with an afternoon cuppa and a novel.
The sputnik of the vegetable kingdom is the star of this crunchy, refreshing coleslaw recipe.
A simple, flavoursome recipe perfect for these colder evenings as Autumn draws in.
A quick and easy midweek dinner idea. Serve with your favourite potatoes and steamed seasonal greens.
These remarkably easy yet flavoursome kebabs taste great grilled indoors or cooked out over the coals. Serve with flatbread, hummus, plain natural and a side salad.