Red Lentil & Bacon Soup

Serves: 4


250g Red Lentils (soak in cold water)

1 Litre Vegetable Stock

150g Carrot, peeled & diced

1 Onion peeled & diced

2 Cloves Garlic chopped

150g Pancetta lardons (or smoked bacon)

1 tea spoon ground Cumin

Half tea spoon Turmeric

2 Springs Fresh Thyme

2 Table Spoons Rapeseed Oil

Fresh Ground Pepper

To Serve: (optional)

Chilli Oil



Heat the rapeseed oil in a pot and add the onion, carrots, half the pancetta & fresh thyme. Sweat on low heat for approx. 8 mins stirring occasionally.

Add the crushed fresh garlic, turmeric, ground cumin and work in through the base vegetables.

Add the soaked red lentils and lower the heat. Add Carols Vegetable stock (heat stock before adding ) and allow to simmer for 12-15 mins. You may have to Increase to 20 mins if lentils are not soft.

While the soup is simmering heat a frying pan, add a drizzle of rapeseed oil and fry the remaining bacon lardons with sprig fresh thyme and twist of pepper.

Serve the soup with crispy bacon on top, grated parmesan and a drizzle of chilli oil.


Cottage Pie

Serves: 6


500g Beef Minced

50g Gluten Free Flour

1 Carrot Peeled & diced

1 Small Onion Peeled & Diced

2 Cloves Garlic Crushed

5 Mushrooms Sliced

500ml Beef Stock

1 Bay Leafs

Fresh Parsley

Fresh Ground Black Pepper

Sprig of Fresh Thyme

Pinch Salt

Drizzle of Rapeseed Oil

1 tablespoon Worchester Sauce

400g Potatoes

40g Melted Butter

50ml Milk


Heat a casserole and add drizzle of rapeseed oil. Add the minced beef and fry until browned.

Add the chopped garlic, onion, fresh thyme with a bay-leaf and continue to fry for 4-5 minutes

Add diced carrots & mushroom. Season with salt & black pepper. Sweat on medium heat for at least 5 minutes.

Add the flour and stir in well then add the warm beef stock. Add a few drops Worchester sauce.

Cook on medium heat with a lid for 15 minutes stirring occasionally.

While beef is cooking peal and cook the potatoes, drain and mash potatoes once cooked. Season with salt & pepper and if you wish a splash of milk.

Spread the beef into an earthenware dish and allow cool for 15 minutes ( This helps it firm up ).

Arrange mashed potato on top of the beef and brush with melted butter. Bake in the oven with half grill on for 12 minutes to allow a crust appear on the potato. Serve with chopped parsley

Brian's Tip:

Add some grated cheese through the potato if you wish.


Chicken Noodle Broth

Serves: 4


1 Litre Chicken Stock

4 Mushrooms Sliced

2 Chicken Breasts or Thighs

2 Carrots, peeled & diced

1 Onion peeled & diced

2 Cloves Garlic chopped

2 Celery Sticks peeled & diced

80g Egg Noodles

Pinch Salt & Pepper

2 Bay Leaves

2 Springs Fresh Thyme

2 Table Spoons Rapeseed Oil

3 Scallions or bunch Chives

Drop Worchester Sauce


Heat the rapeseed oil in a sauce pan over a medium heat. Add the onion, garlic, celery, mushrooms and bay leaf’s. Sweat for 2 mins then add the carrots and sweat for a few minutes more or until vegetables are soft and without colour.

Add a pinch of salt and lots of freshly ground black pepper. Add the chicken and cook for further few minutes.

Pour in the warm chicken stock. Simmer for approx. 10 mins with a lid on.

Add the fresh thyme followed by egg noodle and a drop of Worchester sauce and simmer for 10 mins. Then add half the chopped scallions / chives to the broth and serve in a bowl and sprinkle remaining scallions / chives on top of the broth.

Brians Tip

Add a soft boiled egg when serving for a delicious wholesome bowl of food.


Prawn Stir Fry

Serves: 4


400g Prawns

2 Cloves Garlic sliced

Knob of ginger (thumb nail size)

Red Chili The Hotter you want it, the more you add

Drizzle Rapeseed Oil

Drizzle Sesame Seed Oil

1 Red & Yellow Pepper sliced

1 Red Onion sliced thinly

1 carrot peeled and sliced thinly

Handful of Spinach

2 Spring Onions

100g Broccoli Florets

Fresh Herbs ( Either Thyme, Rosemary or Parsley)

1 Lemon

Pinch Salt & Pepper


Heat a walk for approx. 5 minutes. Add both oils quickly followed by the ginger, garlic and chili. Add the carrots, season with salt & pepper. . Stir fry for approx. 1 minutes.

Add the broccoli and fry for up to a further minute then add the onions. Drop in the prawns and stir fry for 4 minutes.

Add herbs and the peppers followed by the courgettes, spinach allowing approx. 30 seconds between adding each of them. Add fresh lemon zest and spring onions.

Brians Tip

Sprinkle with toasted sesame seeds as you serve.