Honey Lemonade

To make 1 glass of tasty lemonade......


50ml freshly squeezed lemon juice ( ~ 1 lemon )

1tbsp honey

240ml cold water or cold sparkling water


Pumpkin Fried Rice with Quorn Mince

Number of Servings: 4


- rice for 4, cooked and refrigerated for hours
- 1 brown onion
- 200g carrots
- 150g quorn mince
- 80g sweetcorn
- 1 green bell pepper
- 200g mushrooms
- 1tbsp olive oil
- 2tbsp soy sauce
- 210g pumpkin puree
- 1/8tsp salt
- 1/4tsp ground black pepper
- 80ml water

1. Dice onion, carrots, and bell pepper. Slice mushrooms.

2. Cook mushrooms in boiling water for 2 minutes. Set aside.

3. Add oil to the pan over medium high heat. Stir-fry onion, carrots, and quorn mince for 3 minutes.

4. Add sweetcorn and bell pepper, followed by soy sauce. Stir-fry for another 3 minutes.

5. Add mushrooms and cold rice. Stir-fry for the next 2 minutes.

6. Stir in a mixture of pumpkin puree, salt, ground black pepper, and water. Cook for 2 more minutes.

Serve hot! Enjoy!


Vegetarian Spaghetti Bolognese

Number of Servings: 4

- 280g spaghetti
- 180g brown onions, diced
- 200g quorn mince
- 240g mushrooms, sliced
- 400g can of tomatoes in tomato juice
- 6 garlic cloves, finely chopped
- 1tbsp olive oil
- 2tbsp soy sauce
- 2tsp sugar

1. Cook mushrooms in boiling water for 2 minutes. Set aside.

2. Cook spaghetti according to instructions on package.

3. Meanwhile, prepare the Bolognese sauce. First, stir-fry garlic, onions, and quorn mince for 5 minutes. Add soy sauce and cook for another 2 minutes. Then, add mushrooms, tomatoes and juice, followed by sugar. Cook for the last 3 minutes.

4. Pour cooked, rinsed and drained spaghetti into the pan of Bolognese sauce. Stir well before switching off the fire.

Chocolate Brownies

Number of Servings: 16


- 150g dark chocolate

- 113g unsalted butter

- 80g sugar

- 15g cocoa powder, sifted

- 1tsp vanilla extract

- 3 eggs

- 1/4tsp salt

- 95g plain flour

1. Preheat oven to 180C. Grease and flour a 20cm square pan, or line the pan with baking paper.

2. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar and cocoa powder. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the salt and flour.

3. Pour batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Refrigerate for hours and serve chilled.

Congee with Sweetcorn and Ham

Number of Servings: 2


- 120ml rice (white rice only; or a combination of white rice, brown rice, and dried millet)

- 160g sweetcorn

- 120g ham, diced

- 1200ml water

- 1/4tsp salt, or 1 cube of chicken stock

- 1tsp sesame oil

- ground black pepper to taste

1. Wash rice and have it soaked in water in a saucepan for 30 minutes (up to 2 hours if brown rice is also used).

2. Heat the pan over medium high heat to bring to boil. Add sweetcorn, sesame oil, and salt. Cook partly covered over medium low heat for 40 minutes. Stir 2-3 times.

3. Stir in ham 3 minutes before switching off the fire. 

4. Add ground black pepper to taste. Enjoy!

Simple Chocolate Cake

Yield: 1 Loaf Cake

165g plain flour
100g light brown sugar
50g cocoa powder, sifted
1tsp baking soda
1tsp baking powder
¼ tsp salt
1 egg yolk and 2 egg whites
160ml unsweetened soya milk
180ml water or coffee
60ml vegetable oil
1tsp vanilla extract

1. Grease and flour a loaf pan. Preheat oven to 180C.

2. Combine all dry ingredients in a large bowl. Mix all wet in another.

3. Pour the wet into the dry and mix well.

4. Transfer the batter into the loaf pan. Bake in preheated oven at 180C for 50-60 minutes.

5. Let it cool on a wire rack before serving.


Pesto Spaghetti with Roasted Pumpkin, Eggplant, Zucchini, and Bell Peppers

Number of Servings: 4

200g pumpkin
200g eggplant
400g zucchini
300g red and yellow bell peppers
¼ tsp salt
½ tsp ground black pepper
2 tbsp extra virgin olive oil
40g black olives
100g pesto
280g spaghetti

1. Place all chopped vegetables in an oven tray. Toss with salt, ground black pepper and olive oil. Roast in a pre-heated oven at 180C for 45 minutes.

2. Have the spaghetti cooked, rinsed, and drained well, just before the roasted vegetables are ready to come out of the oven.

3. Remove tray from oven. Add black olives and pesto. 

4. Finally, stir in spaghetti. Enjoy!