SIMPLE RECIPES


Serves 2
225g ripe tomatoes,
skinned and de-seeded
1 medium carrot
7 stick of celery
handful of watercress
1 tsp Marigold bouillon
125ml tomato juice
pinch of celery salt
black pepper


Serves 2-3
150g smoked mackerel
fillet, flaked
100g low-fat natural
fromage frais
small handful of
watercress leaves
juice of half a lemon
black pepper


Serves 2
1 medium onion, finely
chopped
1 tbsp extra virgin olive oil
4 doves of garlic, crushed
300ml vegetable stock
1 x 400g can black-eyed
beans
black pepper
pinch of sea salt



Serves 2
1-2 tbsp groundnut oil
1 medium onion, sliced
1 yellow pepper,
de-seeded and sliced
1 large aubergine
1 level dsp curry powder
50g brown lentils
(dry weight)
200ml vegetable stock
2 ripe tomatoes, chopped
2 tbsp natural
bioyogurt

VEGETABLE CUP

A refreshing snack or light meal
Chop all the vegetables and place in a blender with the rest of the ingredients. Blend until smooth. Serve chilled.




SMOKED MACKEREL PATE

Serve with bread, crispbreads or crudites for a light dinner
Mash all the ingredients together in a small bowl until well combined, cover and chill for an hour or two before serving.




BEAN & GARLIC SOUP

Serve with bread for a warming evening meal
Saute the onion in the olive oil over a medium heat. Add the garlic when the onion is soft and transparent, and cook for a further couple of minutes, then add the stock and beans and simmer for 30 minutes. Blend half the soup in an electric blender and return to the pan to reheat. Add seasoning and stir before serving.




SPICED AUBERGINE WITH LENTILS

Makes a tasty vegetable sauce for rice
Heat half the oil in a lidded, nonstick frying pan and saute the onion and pepper until soft. Meanwhile, cut the aubergine into rounds and then halves, then add to the pan with the curry powder and the rest of the oil. Stir-fry for a couple of minutes, add the lentils, stock and tomatoes and bring to a simmer. Cover and cook for 45 minutes, adding a little more stock or water if necessary. When the lentils and aubergine are tender, serve with yogurt.