Easy Archives - Page 9 of 14

These Raspberry & White Chocolate Granola Bars are fantastic with a cup of tea in the afternoon or popped into a lunchbox to keep energy up throughout the day. A flavour combination that always works, the sharpness of the raspberries is perfectly complemented by the sweetness of the white chocolate. Thanks to the wholemeal flour and oats, these granola bars also make a brilliant breakfast to help keep you full all morning.

This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.

This recipe for Sweet Vegan Shortcrust Pastry Case uses Mellow Yellow Rapeseed Oil rather than butter so you can create dairy-free and vegan pastry for pies, tarts or galettes. This is such a simple recipe and saves you the effort of rubbing butter into flour, you can simply pour in rapeseed oil and mix to create delicious shortcrust pastry. Give this a go and you’ll be amazed at how well it works!

Vegetable curry is a fantastically quick, simple and healthy dinner to make and enjoy with your family. This vegan butternut curry uses coconut milk as the base, giving you a lovely light texture, perfect for enjoying with rice or naan breads. With green beans, cauliflower, chickpeas and butternut squash, this curry recipe is packed full of vitamins and nutrients, ideal to keep your body nourished and healthy. To add plenty of flavour, we’ve used balti curry paste, this fantastic ingredient has the perfect balance of spices, garlic, paprika and cumin to give your dishes a burst of flavour and a touch of heat without requiring you to buy all the individual spices.

Our Vegan Harissa Salad is a fantastic lunch or light dinner option, packed full of tasty roasted vegetables and harissa for plenty of flavour. By roasting the chickpeas with the vegetables, they add extra texture and protein. This recipe is ideal for taking to work for lunch and can be eaten hot or cold. We’ve used a bulgur wheat mix with red & quinoa, but this recipe is so easy to tailor to whatever you have in your cupboard, so you could use couscous, rice or whatever you prefer. You can also change the vegetables if you have something else that needs using up!

With 8 million pumpkins thrown away in the UK alone each Halloween, we wanted to create a recipe to make the most of this fantastic seasonal vegetable and this Vegan Pumpkin Soup does just that. You can use the pumpkin flesh removed when you carve the pumpkin, any flesh left over after Halloween or even buy a pumpkin specifically for this recipe, especially when the supermarkets are selling them in their thousands at this time of year. This recipe uses coconut milk which is Gina’s twist on our Pumpkin Soup recipe, creating a simple vegan version which is lighter than standard cream with a delicious coconut twist.

With 8 million pumpkins thrown away in the UK alone each Halloween, we wanted to create a recipe to make the most of this fantastic seasonal vegetable and this Pumpkin Soup does just that. You can use the pumpkin flesh removed when you carve the pumpkin, any flesh left over after Halloween or even buy a pumpkin specifically for this recipe, especially when the supermarkets are selling them in their thousands at this time of year. To make it extra special, try serving it in the leftover pumpkin shell, but make sure it hasn’t had a scary face already carved into it! This recipe originally didn’t include rosemary, but Duncan and Eli’s friend, Beth, accidentally added some when making it last year and since then, has continued to do as it makes such a delicious addition, so we’ve used her mistake in our recipe.

We’ve been inspired by greek flavours for this sea bream fillet recipe. Bold flavours from olives, capers, tomatoes, basil and sea bream combine together to make a truly delicious dish. Plus, as this recipe only uses one roasting tray, you won’t be faced with a pile of washing up, what’s not to love? Using sea bream fillets makes this recipe much easier as you avoid having to do too much prep to the fish. Try this recipe for a family dinner and then enjoy the leftovers for lunch the next day.

Our Beetroot Slaw is a colourful twist on the classic coleslaw recipe, we’ve used shredded beetroot and kale alongside homemade garlic mayonnaise using Mellow Yellow Rapeseed Oil. The result is a delicious and bright summer side dish that is perfect for a BBQ or even in a sandwich! A brilliant side dish that’s a bit different from the usual salads found at BBQ’s, this is sure to impress your friends and have them all begging you for the recipe. You can tweak this recipe to reflect your own tastes really easily. Don’t like garlic? Leave it out. Prefer cabbage to kale? No problem, use shredded white cabbage instead. Hopefully this recipe will inspire you to create colourful, tasty coleslaw using Mellow Yellow Rapeseed Oil for a wonderfully rich and creamy mayo!

This Roasted Spiced Cauliflower recipe has a hint of garam masala, a pinch of salt and good glug of Mellow Yellow Rapeseed Oil to transform a boring cauliflower into a dish full of flavour and colour! These are absolutely brilliant alongside lamb for a tasty meal with a touch of Indian inspiration and a great way to add an often looked-over vegetable to your plate. From a health perspective, cauliflower is fantastic, with relatively few calories and lots of nutrients, such as fibre, vitamin C, vitamin K, vitamin B6, folate, potassium and antioxidants. Adding a cauliflower to your weekly shop can only be a good thing!

Our Roasted Vegetables Toastie with Goat’s Cheese is a fantastic lunch idea to use up any leftover roasted vegetables or goat’s cheese you may have in your fridge. The melted goat’s cheese perfectly complements the roasted vegetables to create a brilliant flavour you are sure to love. We love using our Dualit Sandwich Cage for this toastie for the perfect crispy coating.