A simple and tasty vegetarian option.
Recipes
Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezeable so you can save any leftovers.
Read more
A simple but delicious seasonal salad.
Read more
Pan-seared courgettes - also known as zucchini or baby marrows, are a versatile and beautifully tender vegetables with a fresh, delicate flavour.
Read more
Rosemary's not just for roasts - give this scrumptious loaf a try.
Read more
A great way to get the kids to try a healthy alternative to fish fingers, best accompanied by oven-baked homemade potato wedges.
Read more
A recipe using local sustainable fish improvised at our ‘Eat-Cook-Grow’ event by community chef Olly Dawson.
Read more
The barbeque season is on it’s way and this new potato salad is the perfect side dish.
Read more
A sweet topping for fruit crumbles and crumble cakes.
Read more
These DIY oats are much cheaper than buying shop-bought sachets. Oats are high in soluble fibre which can help lower your blood cholesterol levels.
Read more
A Community Kitchen staff favourite - make a batch to share with friends or colleagues. The bars will keep for up to a week in the fridge.
Read more
This recipe uses ground almonds in place of flour, resulting in a decadent and rich treat.