If you love peanuts, try this wonderfully easy soup. Chilli, green pepper, onion and crunchy peanut butter are added to either chicken or vegetable stock (whichever you prefer). Not only does it taste great, it's ready in under 30 minutes.
This is a rich garlicky spread, great with crudités, pitta, crackers, tortilla crisps or just spooned onto a salad! If you prefer to use dry haricot beans, soak them overnight, then simmer in a medium saucepan with enough water to cover for approximately 45 minutes, until soft.
These chickpea burgers are a delicious vegetarian alternative to beefburgers. This recipe makes 12 small or 6 large burgers.
A tasty alternative to the traditional Spanish omelette, this is a quick and easy lunch for dinner for tired mums during the festive period.
Simple but so delicious. Melted mature Cheddar cheese provides a wonderful, simple topping for the sautéed courgette slices. Serve with crusty bread or pitta.
Homemade stewed tomatoes, straight from your garden.
This makes for an easy midweek supper or special breakfast at the weekend. With no pastry, you save both time and calories!
A refreshing, light salad for any hot summer day! The kidney beans and tofu make it a great vegetarian main, as well. The basil may be substituted with fresh parsley or mint. Be sure to make this salad just before serving.
This version of the delicious, creamy Middle Eastern dip uses yoghurt and is delightful with raw vegetables or toasted pitta triangles. It is much lower in fat than classic houmous.
This is a really basic way to roast peppers for use in any recipe. Choose any colour peppers you like, or use a variety of colours. It's even quicker if you use the grill. After they are roasted you can add olive oil and balsamic vinegar, or lightly sauté in olive oil and garlic to serve with feta cheese on crunchy toast.