This is one of my all time favourite salads. It has a really moreish taste with a lovely texture. This is one of my 'substantial salad' recipes: salads made with resilient ingredients that are filling, transport well and stay fresh. Lentils are economical, highly nutritious and easy to cook. This salad makes a great packed lunch, and will stay fresh in the fridge for three days. Delicious hot or cold, served with grilled fish or on its own.
This is a great recipe for a light lunch or supper-colourful, crunchy and figure friendly. The chickpea base has a wonderful flavour and texture, you wont miss the meat at all! Chickpeas are low calorie and fibre rich, keeping you fuller for longer and balancing blood sugar levels. The filling will stay fresh in the fridge for 3 days and makes a super packed lunch. Go easy on the sour cream and grated cheese for a thinner dinner.
Even the most sorry-looking kitchens should have a few eggs, veggies and a bit of leftover cheese knocking around. My fridge-leftovers frittata is a great little lunchtime dish; it's a filling base for lots of additions, depending on what's in your kitchen. Try adding leftover ham, chorizo, spinach, peas, herbs, all sorts really.
Flahavans porridge, made in a jiffy, can be jazzed up with hundreds of ingredients!
Very easy to make by using vegan versions of the cream and ham.
These are something special for breakfast or lunch, and you can pack them with lots of veg (they are also great for using up leftover cooked veg) and any cheese you want. If you are a meat eater, slice up some cooked meat and pop it in, if you like blue cheese pop a chunk in the centre, dress them up with your favourite seeds or pack them with fresh herbs and garlic!
This recipe is a mixture of a traditional bread recipe from my aunt Rosa and the Avoca wholemeal bread recipe – taking the best from both! We love it because it's perfect with Irish Smoked Salmon - just add a wedge of lemon, delicious!
This is a really tasty dish - and for those who claim they do not like tofu (even thought it has no taste!), try diced aubergine instead of tofu.
A tasty vegan salad , easy to make and will save for a few days if chilled in an air-tight container. it would be a healthy lunch for bringing to work. Like many bean salads, it tastes better as it sits and it’s even better the next day once the dressing has mingled with the beans and veggies