This vegetarian gnocchi tray bake offers a unique way to cook gnocchi. It’s packed with yummy ingredients, and is oh so simple to make!

If you want a versatile breakfast food try out our buckwheat flapjacks which are high in fibre and magnesium!

Quick and easy salad to accompany your dinner or to have as a light lunch. A good tip is to use waxy potatoes as they will keep their shape when cooked.

Using either butternut or pumpkin, this is delicious and goes well with any meat or vegetable dish.

N-Acetyl Cysteine (NAC) has an important role in the production of glutathione. It can be taken as a supplement (NAC) or it can be obtained from foods (amino acid L-cysteine). The importance of glutathione as an antioxidant is due to the effects it has on metabolic pathways for mental and physical health, such as anti-cancer, cardiac, immunity, renal, and oxidative stress properties.

This simple carrot tart features flaky puff pastry, a flavoursome feta and Greek yoghurt filling, and tender honey-roasted carrots. Delicious served with lamb sausages and a generous handful of salad greens.

The peppery flavour of the watercress and rocket mixed with the sweet orange, makes this a great tasting salad.

These Asian inspired pork mince filled lettuce cups are perfect for a snack or as a delicious light meal.

A perfect dish for breakfast and a great way to use up leftover pumpkins! The pumpkins can also be substituted with other veggies such as carrots or parsnips.

These Moroccan-spiced kumara and lentil fritters are packed full of goodness. An easy and interesting vegetarian dinner.

Vegetable soup is always so popular, the flavour is boosted with fresh turmeric, or you can use ground turmeric if you prefer.

Fats are an essential part of the diet, and were one of the main energy sources in our early ancestors when carbohydrates from tubers and fruits were only seasonally available. However, with food processing and modern technology, we started consuming large amounts of saturated and trans fats which seem to be harmful to our health. To make informed decisions on our food, we need to understand the health risks of consuming ‘bad’ fats.