Prep time: 10 MINUTES Cook time: 1 HOUR Yield: 4 person INGREDIENTS 4 medium- large sweet potatoes 1/2 cup of Cashew Cream Sauce (you could also use sour cream or plain greek yogurt if not vegan) 1 teaspoon of lime juice 1/2 teaspoon of ground black pepper 1/2 of a medium red onion, finely diced (about 1 cup diced) 1 1/2 tablespoons of oil (I used olive … Read more
Yield: 4 Serving Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 Minutes The BEST beef and broccoli made in 15 min from start to finish. And yes, it’s quicker, cheaper and healthier than take-out! It really is the easiest beef and broccoli I have ever made! The slow cooker version of mine is great too, … Read more
INGREDIENTS 2 tbs olive oil 6 chicken thigh fillets, chopped 2 onions, thinly sliced 3 garlic cloves, thinly sliced 5cm piece (25g) ginger, thinly sliced 1 1/2 tbs curry powder 2 long red chillies, thinly sliced 3 vine-ripened tomatoes, chopped 1 tbs white wine vinegar 400g can butter beans Coriander sprigs, lime wedges and basmati … Read more
Broad beans are a rich source of protein and folic acid. This is a simple recipe you can whip up for a midweek meal. The pesto is also great as a dip served with crudites, says Jamie. INGREDIENTS 500g dried spaghetti 500g frozen broad beans, blanched, skins removed 1 small garlic clove 1/2 bunch mint, … Read more
INGREDIENTS 2 tbs olive oil 2 rashers (140g) streaky bacon, finely chopped 2 onions, chopped 2 carrots, chopped 2 celery stalks, trimmed, chopped 800g butternut pumpkin, peeled, chopped 2 tbs finely chopped rosemary leaves 1/2 bunch sage, finely chopped 100g vacuum-packed chestnuts (from delis or gourmet food shops – optional), finely chopped 400g can chopped … Read more