Shred’s Veggie-loaded flatbread with wedges

15 Mar
  • STEP 1

    Heat the grill to a high heat. Spread the chopped onion out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins.

  • STEP 2

    Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. season with salt and pepper

  • STEP 3

    Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.

    For the wedges oven bake on 190c for 30 mins. Add some Cajun seasoning

15 Mar
  1. Make the roasted sweet potatoes: Preheat the oven to 200c. Dice up the sweet potato, drizzle it with some olive oil, season with garlic powder and chili powder, salt, and pepper, and toss.
  2. Place the potatoes onto a baking sheet in a single layer and roast for 25mins in the oven until the potatoes are tender and slightly golden brown. To get them even crispier, you can flip them over halfway through the cooking time.
  3. Sauté the kale: Heat up some olive oil and garlic in a large pan over medium heat, Add in the sliced kale4. Cook the chickpeas: Sauté some onions, peppers and garlic and a few spices, along with some taco seasoning and olive oil, add the chickpeas and cook for a few minutes.5.For the avocado cream sauce: Mix half of a ripe avocado with some Greek yogurt (sub in 1/4 cup coconut milk for vegan option), lime juice, honey, or maple syrup, garlic, red wine vinegar, olive oil, cilantro, parsley, salt, and pepper. Blend it all up. Avocado Cream Sauce!
  4.  Build your bowl and top it with the sauce. Add some of the sauteed greens, roasted sweet potatoes, and cooked black bean to a bowl and drizzle on some of the creamy sauce.

Tastes amazing

15 Mar
  1. Boil the potatoes, then cut them in to chunks and leave to one side
  2. In a frying pan cook the onions peppers with 1tbsp of Garam Masala for 2 to 3 mins
  3. Then add in the chickpeas with 300ml of water
  4. Add in rest of the spices, potatoes and spinach stir and leave to simmer for 15 mins
  5. Serve and enjoy
15 Mar
  1. Heat a frying pan and spray with fry light, add the onion, chilli and garlic. Cook for 3 mins
  2. Add in the mince and cook through until browned
  3. Then add the cherry tomatoes, soy sauce and mustard. Stir and cook for a further 5 mins
  4. Top the lettuce with the beef mixture to create a wrap
  5. Enjoy
15 Mar

To make the sauce

  • mix the mayo with the pesto and black pepper
  • Once mixed add the freshly squeezed lemon juice and stir again
  1. Grill the chicken  for 7 mins each side
  2. Prepare the fresh salad (can add balsamic)
  3. Toss the chicken with the homemade sauce
  4. Serve, enjoy!
15 Mar

to make the sauce: Combine the soy, maple, garlic, five spice, raisins and vinegar together and add 100ml of water. Pre soak the raisins in boiling water to dispense the juices


  1. Heat a frying pan with fry light
  2. Add in all the veggies and cook for 5 mins
  3. Then add in in the noodles, stir and cook for a further 5 mins
  4. Add in the sauce and simmer for 10 mins letting all the flavour out
  5. Serve up with some chopped peanuts on top
15 Mar

Pre-cook sweet potatoes in hot oven with a drizzle of olive oil until crispy, once cooked chop into small chunks. In a pan add the olive oil and then add the onion, garlic, carrots and red pepper and fry off until soft. Once cooked add in your spices and sweet potato and then your tinned tomatoes and beans. Leave to simmer and add water to thin texture if needed. Serve with some white rice and a little vegan cheese.

15 Mar
  1. Cut the chicken in to pieces and fry in a pan for 5 mins (use fry light)
  2. Add in the stir fry veggies and cook together for a further 5 mins
  3. Add in the sauce and simmer for 3 to 4 mins
  4. Serve up, enjoy

To make the sauce, simply combine the soy, garlic, chilli and honey with 150ml of water

15 Mar


For the hash browns

  • STEP 1

    Cook the potato whole in a large pan of water, boil for 10 mins then drain and allow to cool. Peel the skin away then coarsely grate. Mix with the peanut butter and season well. Set aside in the fridge until needed.

  • STEP 2

    Heat oven to 200C. Put the cherry tomatoes onto a baking tray, drizzle with olive oil, season and bake for 30 mins or until the skins have blistered and start to char. Cook sausages following the instructions on the pack

  • STEP 3

    Meanwhile, mix the maple syrup, soy sauce and ¼ tsp smoked paprika together in a large bowl, add the sliced mushroom and toss to coat in the mixture. Leave to stand while you pour olive oil in to a frying pan and bring it up to a medium high heat. Fry the mushroom until just starting to turn golden. Scoop onto a plate and keep warm until serving.

  • STEP 4

           Put 1 tbsp oil into the frying pan and add spoonful’s of the potato mixture – you should get about 2. Fry for 3-4 mins each side then drain onto kitchen paper.

  • STEP 5

Whilst the hash browns are cooking, mix up the beans with half of your tinned tomatoes and a little garlic and heat up in the microwave for 2 to 3 mins, Use the rest of               the tomatoes as a side

  • STEP 6

Serve up and enjoy

11 Nov

Very easy tuna salad

  1. Simply mix up your tuna in bowl with light mayo
  2. Add it to your prepped salad
  3. Slice up some avocado and place it in
  4. Serve up and enjoy
16 Aug


  1. Grill your Tuna steak for 10 mins add fresh lemon and pepper
  2. Grate your cauliflower up and boil for 5 mins
  3. Once cooked add to a frying pan with your garlic and soy sauce and fry for 5 mins
  4. Boil up some green veggies then serve up with the Tuna steak and rice

To make the rice:

grate half of cauliflower and boil for 5 mins