• 1/2 Butternut squash, peeled and cut into chunks
  
• 150g tomatoes
  
• 1 tablespoon oil
  
• ½ teaspoon sea salt
  
• 150g pasta
  
• 50g fresh basil, roughly chopped
  
• 1 lemon, zest and juice
  
• 20g cashews
• 50g yellow split peas
  

Split peas

1. Preheat the oven to 180°C fan/200°C/gas 6.
2. Peel and sccop the squash, dicing into 1/2cm chunks. Half the tomatoes.
3. Cover the squash and tomatoes with the cooking oil and sea salt in a roasting tin, then transfer to the oven and roast for 15 minutes.
4. Meanwhile, bring a large pan of salted water to the boil, add the peas and cook for 10 minutes, then add the pasta and cook for a further 10 minutes and drain, saving a cup of pasta water
5. Throw the cashew nuts over the squash, then return to the oven to roast for a further 10 minutes, until the squash is nicely charred and cooked through. Mix immediately with the pasta, most of the basil, half the lemon zest and juice, olive oil and reserved pasta water.
6. Top with the rest of the basil and lemon zest, along with any cheese you want!

6.83 saved

• Saucepan
• Kitchen knife
• Chopping board
• Oven tin

0.63 KW used

1.97 kg saved

• 1 aubergines, cut roughly into small chunks
• 1 pepper cut into small chunks
• 1 red onion, roughly chopped
• 2 tbsp oil
• 2 tbsp garam masala spice mix
• 2 garlic cloves, crushed or finely grated
• 2 tomatoes, roughly chopped
• 120g couscous
• 125 chickpeas
• 10g dried apricots/pomegranate seeds

Gluten (Cous cous)

1. Heat the oven to 220C/200C fan/gas 7. Mix the aubergines, peppers, onions, oil, garam masala, garlic and 1 tsp salt in a large, deep roasting tin. Roast for 25-30 mins until the vegetables are just charring around the edges.
2. While it is roasting, boil the chickpeas for 30-35 minutes in salted water and drain once soft
3. Then place the cous cous in a bowl, add 120g of boiling water, place a tea towel over it for 5-10 minutes until absorbed. Fluff it up with a fork
4. Add the tomatoes, 200ml of water and chickpeas to the roasting tin, mix well, then return to the oven for a further 20 mins to reduce the sauce.
5. Take it out of the oven then scatter with the dried apricot and pomegranate seeds - serving with couscous on the side.

Chickpeas

• Roasting tin
• Pan
• Kitchen knife
• Chopping board

13 KW used

2.74 saved

6.3 kg saved

• 1/2 broccoli head
• 1 bell pepper
• 1 white onion
• 1 tbsp soy sauce
• 75g sugar snap peas
• 1 carrot
• 30g sesame seeds
• 150g rice
• 1/2 lemon

• Frying pan/Wok
• Kitchen knife
• Chopping board
• Saucepan

1. Boil rice for 15-20 mins or until tender, drain once cooked. Chop the broccoli into small florets.
2. Thinly slice the bell peppers, white onion and peeled carrots. In large pan, heat 2 tablespoons neutral oil over medium high heat.
3. Add the broccoli, carrots, a pinch of salt and cook unstirring, for 3 to 4 minutes until charred. Flip and continue cooking for 2 minutes.
4. Add the rice, bell peppers, white onion, sugar snap peas, a pinch of salt and cook 4 to 6 minutes until tender.
5. Turn off the heat. Pour in the soy sauce and lemon juice. Stir until the sauce coats everything. Top with sesame seeds and lemon zest.

3.16 saved

Sesame seeds

Broccoli

Bell pepper

Sugar snap peas

Carrot

Lemon

4.5 KW used

7.1 kg saved

Wheat

• 3 tomatoes
• 2 peppers
• Half an aubergine
• Half an onion
• 10g dried basil
• 3 cloves garlic
• 150g pasta
• 30g cherry tomatoes

1. Cut into the pepper, then around the core and slice into 3. Dice the remaining pepper excess finely. Cut three tomatoes into thin slices. Cut the half aubergine into slices. Finely chop half an onion. Crush and mince three cloves of garlic. Halve 30g of cherry tomatoes.
2. Add excess pepper, onion, garlic, and cherry tomatoes to oven tin. layer the aubergine slices, pepper slices and tomato slices on the veg. sprinkle over the basil, a drizzle of olive oil and season to taste. Bake for 25-30 minutes or until soft and browned.
3. Boil 150g of pasta in salted water for 11-13 minutes or until al dente.
4. Drain the cooked pasta.
5. Serve the pasta with the ratatouille over the top (and optionally add parmesan and garlic bread). Enjoy!

• Saucepan
• Kitchen knife
• Chopping board
• Oven tin

3.87kg saved

0.67 KW used

3.14 saved

• 500g of small potatoes
• 2 tbsp extra virgin olive oil
• 1 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 5 garlic cloves with skin on , smashed
• 2 tsp thyme
• 1 tsp rosemary

1. Preheat oven to 200°C (180°C fan)
2. Heat the oil in a baking tray.
3. Place side of knife on unpeeled garlic clove. Hit firmly with palm of hand so the garlic bursts open a bit but mostly stays intact.
4. Remove tray from the oven. Put potatoes on the tray and push together. Sprinkle with salt and pepper and toss with rosemary, thyme and garlic. Spread out on tray.
5. Roast for 1 hour, tossing every 15 minutes to ensure even coating of oil. Roast until golden brown.

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 15g dried apricots, roughly chopped
• 75g walnuts
• 75g almonds
• 100g wholemeal bread, crusts removed and roughly torn (about 6 slices)
• large bunch parsley, chopped
• large pinch dried sage
• 1 egg

• 3 med carrots, peeled and cut into 1cm chunks
• 3 medium parnsnips, peeled and chopped into 1cm chunks
• 60ml Milk
• 20g Butter

1. Heat oven to 200C/180C fan. Gently heat the oil in a shallow saucepan then add the onion and garlic.
2. Keep everything sizzling on a medium heat for 15 mins until soft.
3. Tip into a food processor with the rest of the ingredients, except the egg, plus a small pinch of salt. Pulse until everything is chopped, then add the egg and pulse until combined.
4. Use wet hands to roll the mixture into walnut-sized balls, then place on a baking sheet lined with baking parchment.
5. Bake in the oven for 25-30 mins until golden and hot through.

1. Place the carrot and parsnips in a large saucepan. Cover with water and bring to the boil. Cover and simmer until very tender (around 25 mins)
2. Drain and return to the pan.
3. Toss over heat for 1 minute to dry out.
4. Add the butter and milk and mash until smooth.
5. Season to taste.

• 1 egg
• 100g chickpea flour
• ½ tsp baking powder
• ½ tsp chilli powder
• 1 tsp ground cumin
• ½ tsp turmeric
• 150g of potato, carrot and parsnip peelings
• ½ small onion, finely sliced

1. Pour 100ml of water in a bowl and mix with the egg. Tip in the gram flour, baking powder, spices and 1 tsp fine sea salt, then stir until a thickish paste forms. Stir in the vegetable peelings and onion. Add another splash of water to loosen if needed.
2. On a baking tray, line with greaseproof paper. Place tablespoonfuls of mixture on the tray. Bake for 10-15 minutes or until golden brown

• 15ml vegetable oil
• 1/2 chopped onion
• 5 cloves garlic, minced
• 75g Chickpea flour
• 4 teaspoons nutritional yeast
• 4 tablespoons light soy sauce or to taste
• 2 vegetable stock cubes
• ½ teaspoon dried sage
• ½ teaspoon salt or to taste
• ¼ teaspoon ground black pepper
• 
  

1. Heat oil in a medium saucepan over medium heat; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes.
2. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

• 1 onion, finely chopped
• 2 garlic cloves, sliced
• 1 tbsp chopped ginger
• 1 potato, cut into 2cm (¾in) chunks
• 1 large red chilli, halved, deseeded and finely sliced ½ tsp each black mustard seeds, cumin seeds, turmeric
• 250g spinach leaves
• 150g rice
  

• Chopping board
  
• Kitchen knife
• Saucepan
  

1. Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins. Stir in potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, black mustard seeds, tsp cumin seeds, tsp turmeric and tsp salt and continue cooking and stirring for 5 mins more. meanwhile boil the rice on a medium heat for 12-14 mins or until tender Add a splash of water, cover, and cook for 8-10 more Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.
2. 
   

Make The Gnocchi:

1. Place the mashed potato into a mixer with a dough hook or beater.Add the flour, egg, salt, pepper, and oil.
2. Beat slowly until a stiff dough forms.
3. Sprinkle the work surface with flour and divide the dough into 4 balls. Shape each ball into a long sausage. Use a knife to slice the gnocchi rolls into 2cm pieces.
4. Roll the gnocchi along the back of a fork to shape into ridged pieces.
5. Working in two batches, place the gnocchi into a large pan of boiling water and boil for 2-3 minutes until they float to the top of the pan. Remove with a slotted spoon

Make the sauce:

1. Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
2. Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and gnocchi, then bring to a simmer.
3. Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
4. Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
5. Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.

1. for the gnocchi
2. 300 g (1 ⅓ cups) dry mashed potato - chilled
3. 120 g (1 cup) plain or pasta flour
4. 1 medium egg
5. good pinch salt and pepper
6. 1 tsp olive oi
7. For the sauce
8. 1 tbsp olive oil
9. 1 onion, chopped
10. 1 red pepper, deseeded and finely chopped
11. 1 garlic clove, crushed
12. 400g can chopped tomatoes
13. gnocchi
14. handful basil leaves, torn
15. half a ball mozzarella, torn into chunks
16. 
    

1. 
   
2. Kitchen knife
3. Chopping board
4. Saucepan
5. baking dish

1. 
   
2. Make The Wedges:
3. Preheat over to 200C/180C fan
4. Cut the potato into chunky chip shapes, around 1 inch in width.
5. Place on baking tray and drizzle over olive oil, 1tsp paprika and a good pinch of salt
6. Make the chili:
7. In a large pan, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
8. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
9. Add the diced tomatoes and their juices, the drained black beans and vegetable broth. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
10. Remove the chili from the heat .
11. Add salt to taste. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

1. Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.
2. Stir in potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, black mustard seeds, tsp cumin seeds, tsp turmeric and tsp salt and continue cooking and stirring for 5 mins more. Add the cauliflower and aubergine and stir in.
3. meanwhile boil the rice on a medium heat for 12-14 mins or until tender
4. Add a splash of water, cover, and cook for 8-10 more
5. Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.

1. Wash and scrub all produce, removing any visible dirt or wilted leaves
2. Chop the top and bottom off of the carrots and parsnip
3. Peel the potato, carrot and parsnip - save the peelings for Thrifty Fritters (see the website!)
4. Chop the potato into 2cm cubes and slice the carrots and parsnips into rounds
5. Chop the bottom of the brussel sprouts then quarter them
6. Add all vegetables in a roasting tin, coating in any neutral oil and add the spice blend and roast for 25 minutes
7. Peel and dice the onion and slice the garlic and fry onion until starting to go soft, then add garlic.
8. Add all the roasted vegetables to the pan and chopped walnuts and fry total for 5 minutes
9. Tip into a bowl and top with fresh parsley

2.90 saved

Walnuts

1.36 KW used

3.44 kg saved