Cauliflower and chickpeas taste amazing when roasted. Combined with feta this salad is a filling lunch (more satisfying than those little plastic pots of salad you can buy). A fresh pomegranate can sit in your fruit bowl until ready to use. The riper the better and you can just squeeze in the seeds and juice into your salad (freeze any leftover pips for another time!).
This is a way to use up some leftovers! Rice, kidney beans and half avocados get used in this protein-packed vegan lunch full of variety and flavour. I always have red peppers and spring onions in the fridge as they last for ages.
A kitchen forage lunch for the end of the week – olives, lentils and jars of roasted peppers can sit in the fridge or cupboard for when you need them and make a good base to add any fresh veg that you have. You can freeze leftover cooked lentils or add to soups and stews so no need for waste.
Butterbeans add protein to this soup meaning that you will feel fuller for longer. It’s so easy to make, really cheap and kids love it too.
Making pizza with Tony from Buongiorno Italia for the St Albans Food & Drink Festival 2020.