Make these recipes to-go and enjoy them in the gorgeous outdoors this summer


Cauliflower and Broccoli Balls


1 small cauliflower

1 small broccoli

1 egg

Cooked chickpeas, mashed

Salt and pepper

Chilli powder or sauce, optional

Homemade tomato sauce for dipping


Cook the vegetables until soft, then purée.

Combine with the other ingredients, using the chickpeas to bind.

Roll into balls and chill for a few hours.

Bake at 350F/180C for 15 to 20 minutes.

Make tomato sauce by lightly frying 1 onion, 1 large clove garlic and 4 to 6 very ripe, skinned tomatoes . Simmer for 10 minutes, taking care not to burn it. Purée when cooked, adding salt and pepper to taste. Fresh or dried herbs such as basil or oregano can be added.



Energy balls


Equal quantities of hazelnuts, dried apricots and pitted dates


Blend all ingredients together until smooth.

Roll into balls. Coat in coconut if desired.

Store, covered, in the fridge for up to a week.

Optional extras:

Ground ginger or cinnamon

Dark chocolate


Vary the nuts or fruit. Keep the dates as their stickiness is essential for binding the balls together.



Multi-use Marinade


Equal quantities of olive oil and balsamic vinegar

Optional ingredients:

Curry powder

Dijon mustard


Lemon juice

Fresh or dried herbs eg oregano, thyme, basil rosemary, parsley


Cumin and coriander

Lemon grass

Spring onions

This marinade can be used for meat, chicken, goats cheese, vegetables etc. Or as a salad dressing.




Cobb Salad

Serves 4


Salad greens

¾ cup/190ml herb vinaigrette

1 small zucchini or cucumber, diced

½ lb/225g diced lean ham

2 -3 hard-boiled eggs, shelled and chopped

1-2 ripe tomatoes, diced

8oz/240g blue cheese, crumbled

¼ lb/100g cooked chicken or turkey breast, sliced

2 whole green onions, thinly sliced


If layering in jars, place vinaigrette at the bottom, then layer, starting with hard ingredients, and ending with the salad greens on top.






8 Portabello mushrooms

2 large cloves garlic, minced

80g strong Cheddar cheese

1/2lb/450g cherry tomatoes, halved

Salt & pepper

Herbs, eg oregano, thyme

Olive oil


Heat oven to 400F/200C.

Remove stalks from mushrooms and chop.

Combine with garlic.

Place mushrooms and tomatoes in roasting dish.

Spoon chopped mushroom and garlic onto mushrooms.

Sprinkle with salt, pepper and herbs.

Drizzle with olive oil.

Bake for 10 mins.

Sprinkle with cheese,

Bake for 10 minutes,




Serves 4


2 red bell peppers

1 tablespoon/15ml ground cumin

1 teaspoon/5ml sweet paprika

1 teaspoon/5ml salt

1 tablespoon/15ml olive oil

1 teaspoon/5ml lemon juice (or more to taste)

½ teaspoon/ 2.5ml harissa paste ( optional)

4-5oz/125g Greek yoghurt


Roast the red peppers at a high temperature until the skins have blackened.

Place in a bowl and cover with plastic cling film

Peel off the skin of the peppers.

Blend all ingredients.

Serve at room temperature with skewers.

A more intense flavour can be achieved by omitting the yogurt.

Enjoy and contact for more information.
Check out blogs for more recipes.

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