Meal Planning

Our kitchen garden - preparing for spring in year 1

Vegan Peanut Butter Brownies

Vegan Cornish Pasty

Mushroom Bourguignon (vegan)

Vegan Chorizo Potato Bake

Vegan Bacon Hash

Mediterranean Vegetable Tart

Portobello Mushroom and Lentil Salad with Lemon Dressing

Roasted fennel and potatoes with tomato and olives

Sweetcorn, Green Bean and Tomato Salad

Tomato and Fennel Tart

Peanut Butter & Chocolate Chip Banana Bread

Sourdough Waffles

Hummus and Halloumi, Focaccia Sandwich

Huevos Rancheros (Spicy Mexican Eggs)

Chocolate and Pistachio Cake

Vegan Full English Breakfast with Tofu Scramble

Vegan Potato and Chorizo Tacos

Kale and Nectarine Pizza

Whipped Feta and Tomato Bagel

Sesame Crusted Baked Falafel

Fig and Prosciutto Sandwiches with Whipped Cheese and Honey

Gooseberry Fool

Crispy Parma Ham topped Spaghetti with roasted peppers and cherry tomatoes

BBQ Lemon and Rosemary Salmon Skewers

Spinach and Mushroom Crepes with Blue Cheese and Fried Egg

Microwave Easter Fudge

Spinach, Artichoke and Pesto Grilled Cheese Toastie

Bubble and Squeak

The Ultimate Baked Potato with Cheese