Store Cupboard Recipes

Updated: Apr 27, 2021

Updated Monday 28th April 2021

Peanut Satay Sauce

3 tablespoons creamy peanut butter

1 tablespoon reduced sodium soy sauce

1 tablespoon freshly squeezed lime juice

2 teaspoons brown sugar

finely chopped, small red chilli (optional to taste|)

1 teaspoon freshly grated ginger

Mix throughly and serve with grilled chicken skewers.

Mexican Vegetarian Taco Bake

Serves 4


Vegetable oil

1 red onion, sliced

1 clove garlic, finely chopped

Spices - 1 teaspoon ground cumin, 1 teaspoon of chilli powder and paprika, OR 1 teaspoon Mexican spice mix OR fajita seasoning

Vegetables - 2 peppers, 400g mushrooms diced

1 (400g) tin of tomatoes

1 small tin of sweetcorn

1 (400g) tin of blackbeans

Tortilla wraps

50-100g grated cheddar

Fresh coriander, sour cream, and lime wedges to serve


Heat the oven to 180C fan, gas 6.

Heat the oil in the saucepan over a high heat. Add sliced onion, garlic and soften. Add your spices and stir in. Then add tinned tomatoes. Cook for about 10 minutes until you have a lovely thick tomato sauce. Set aside in a bowl.

Using the same saucepan cook your vegetables, using a little more oil if needed.

Add your beans (if using) to this mixture.

Get your oven proof dish and spoon and spread the tomato sauce over the bottom.

Then place a tortilla wrap, cut to shape if required/fold or use additional wraps if required.

Spoon and spread more of your tomato sauce on the wrap, then your vegetable mixture, spoon corn (if using) over too. Then use some of your grated cheese to sprinkle over the top.

Bake for 20 mins.

Curried Squash Galette


  • 50 g olive oil

  • ½ tsp black mustard seeds

  • ½ tsp cumin seeds

  • 2 tsp Madras curry powder

  • 250 g butternut squash, peeled, sliced (1 cm)

  • 250 g kabocha squash, peeled, sliced (1 cm)

  • 1 red onion, cut in wedges (eighths)

  • 1 tsp coarse sea salt

  • ½ tsp ground black pepper

  • 190 g wholemeal flour, plus extra for dusting

  • 115 g unsalted butter, diced (1-2 cm)

  • ½ tsp ground turmeric

  • ½ tsp fine sea salt

  • 50 - 80 g water, ice cold

  • 250 g sour cream


  1. Preheat oven to 220°C and line a baking tray with baking paper.

  2. Place oil in a small pan and lightly fry your mustard seeds, cumin seeds and curry powder.

  3. Place butternut squash, kabocha squash and onion in a roasting tin, pour over oil mixture then stir to coat. Season well with coarse salt and ¼ tsp pepper. Roast for 15-20 minutes (220°C) until tender. Set aside to cool.

  4. Place flour, butter, turmeric, fine salt and ¼ tsp pepper in mixing bowl then mix well.

  5. Add 50 g water and mix to form dough, until clinging together (add up to 30 g more water if necessary). Tip out, bring together into a ball then flatten into a disc. Wrap in cling film and place in fridge for 30 minutes.

  6. After this time, on a lightly-floured surface, roll out to a disc (Ø 30 cm) then carefully transfer to prepared tray. Spread over sour cream, leaving a 4 cm border. Arrange roasted squash and onion over sour cream. Fold pastry edges over filling to form a border. Bake for 25-30 minutes (220°C) until browned.

  7. Leave on tray to rest for 5 minutes then serve warm, cut in slices.

Beetroot Curry

Master Veg Recipe from Riverford Organic.

Tip: Toast dry spices in a frying pan without oil before adding to curries - it releases the oils for a more intense flavour.

This jewel-coloured curry is bursting with aromatic spices. Serve it with a dollop of yogurt and a sprinkling of toasted desiccated coconut, alongside brown rice, flatbreads or quinoa. To prevent your hands from staining when preparing beetroot, wear a pair of rubber gloves.


oil for frying e.g. sunflower or coconut

2 onions (3-4 if small), peeled & sliced

1 tbsp black mustard seeds 800g beetroots, peeled & chopped into wedges 2 large or 3-4 small garlic cloves, peeled & finely chopped 6cm piece of fresh ginger, peeled & finely grated 2 tsp ground coriander 2 tsp ground cumin 1 tsp turmeric 1 cinnamon stick 2 bay leaves 2-3 red chillies, deseeded & finely chopped - add to your taste for heat

480g punnet tomatoes, roughly diced

2 tins coconut milk 2 limes salt & pepper

Heat 2 tbsp oil in a large pan (one with a lid). Gently fry the onion for 10 mins, stirring now and then. Add a splash of water if it looks like catching at any point.

Add the mustard seeds. Fry until you hear them start to pop.

Add the beetroot, garlic, ginger, coriander, cumin, turmeric, cinnamon stick, bay leaves and chilli to your taste for heat. Stir for 2 mins.

Add the tomatoes and coconut milk. Season, cover and simmer for approx. 25 mins or so, stirring now and then, until the beetroot is tender. Top up with a splash of water if needed.

When the beetroot is tender, squeeze in lime juice and add more salt and pepper, all to taste.

Healthy Banana Bread

What makes this banana bread healthy?

This banana bread recipe is made with 100 percent whole wheat flour, unlike traditional banana bread recipes that call for refined flour and lots of processed sugar.

This banana bread is naturally sweetened with honey or maple syrup, which offer some trace nutrients that white sugar does not.

Lastly, this recipe calls for a reasonable amount of unrefined oil rather than whole packs of butter (choose from virgin coconut oil, extra-virgin olive oil or vegetable oil).

How to make banana bread

⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high quality vegetable oil*

½ cup honey (168 grams) or maple syrup (155 grams)

2 eggs

1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)

¼ cup (56 grams) milk of choice or water

1 teaspoon bicarbonate of soda

1 teaspoon vanilla extract

½ teaspoon salt

½ teaspoon ground cinnamon, plus more to swirl on top

1 ¾ cups (220 grams) white whole wheat flour or regular whole wheat flour**

Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…


  • Preheat oven to 165C or 325F and grease a 9×5-inch loaf pan.

  • In a large bowl, beat the oil and honey together with a whisk.

  • Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)

  • Add the bicarbonate of soda, vanilla, salt and cinnamon, and whisk to blend.

  • Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.

  • Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.

  • If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

  • Bake for 55 to 60 minutes.

Healthy Banana Flapjacks


  • 100 g pitted dates soaked in 100g boiling water

  • 85 g ripe banana when peeled - about one small one

  • 1 tsp vanilla extract ideally sugar free

  • 50 g coconut oil melted

  • 1/2 tsp bicarbonate of soda

  • 250 g oats, gluten free if required


  1. Place the dates in a bowl with the boiling water and leave to soak for at least 5 minutes

  2. Once soaked, tip the dates and water into a food processor or blender along with the banana, melted coconut oil, vanilla extract and bicarbonate of soda. Process until smooth and paste-like

  3. Tip the paste into a bowl and add the oats.

  4. Stir to combine, then place the mixture in a greased oven-proof dish measuring approx. 20 x 15cm.

  5. Bake in a pre-heated oven at 180 degrees.

  6. Once cool cut up and store in an airtight container for up to 4 days.

Easy Cheese Flapjacks

A very adaptable savoury recipe that's a great snack or lunchbox filler. It combines lots of vegetables with oats and cheese (vegan option). Ingredients 200 g Grated courgette 200 g Grated carrot 1 Medium onion, Grated 2 Large eggs or 2 tbsp. ground flaxseeds or whole chia seeds mixed with 6 tbsp. warm water and left to settle for 10 mins 200 g Flavoursome cheese or vegan cheese (non-soya based),Grated 200 g Rolled gluten free oats or quinoa flakes good pinch of dried herbs or 1 tbsp. fresh herbs Method 1. Preheat the oven to 190 degrees centigrade (fan assisted) 2. Grease and line a square baking tin (20x20cm) or use a brownie baking tin 3. In a large bowl mix together all of the ingredients 4. Pour into the tin or brownie holes 5. Bake for about 25 minutes or until the surface of the flapjack is golden brown. 6. Leave to cool a little before slicing into portion sizes and removing from the tin.

Tuscan Bean Soup

  • 120 g onions, chopped

  • 1 garlic clove, chopped

  • 50 g bacon lardons, smoked, diced, or pancetta or bacon

  • 40 g extra virgin olive oil, plus extra for serving

  • 1 sprig fresh rosemary, needles only

  • 60 g carrots, chopped small

  • 400g tinned borlotti, cannelloni or red kidney beans, rinsed and drained

  • 400g tinned chopped tomatoes

  • 1000 g water

  • 1 vegetable stock cube (for 0.5 l)

  • 150 g dried pasta

  • 2 tsp fine sea salt, or to taste

  • 2 pinches ground black pepper, or to taste

  • grated Parmesan cheese, for serving

  • Cook pasta to packet instructions. Leave to one side.

  • Heat olive oil in a large saucepan, and sauté onions, garlic for a few minutes until softened.

  • Then add bacon (if using) and rosemary continue to fry, another 5-6 minutes.

  • Then add your diced carrots, your beans, and chopped tomatoes, mix together gently.

  • Using a measuring jug boil a kettle and dissolve your stock cube in approx 1000g water adding this carefully to your stew mixture.

  • Add salt and pepper.

  • Then you need to let this all come to the boil, pop your lid on, and then turn down the temperature and let the soup simmer for 20-25 mins, before stirring your cooked pasta through and serving with some parmesan cheese.

Lentil Dhal

From our friends at Eat Drink Live Well and following on from our delicious Indian Supper Club (February 2020), this nourishing lentil Dahl is simple to make - either as a meal in itself or as a side dish to curries. 

This is our ‘go to’ at the first sign of a cold or other virus with its comforting, soup like texture making it easy to digest.  It packs in a fair few antiviral, antimicrobial foods such as garlic, onion, turmeric, cumin, coriander and coconut oil.  Using homemade chicken stock adds an extra immune boost due to the nutrient dense broth left from slowly simmered chicken bones - but if you have none to hand, some fresh supermarket stock or an organic stock cube can be used.

Serves 2, or 4 as a side dish.

125g red lentils, rinsed

1 tsp turmeric

1 tsp ground coriander

1/2 tsp ground cumin

500 mls chicken stock, organic stock cube, fresh or homemade

2 handfuls of fresh spinach 

2 handfuls of fresh coriander, chopped

1 red onion, chopped

2 cloves garlic, chopped or crushed

1 tbsp coconut oil

1. Crush or chop the garlic and set aside.

2. Heat the coconut oil in a saucepan and sauté the onion for 5 mins until soft.

3. Add to turmeric, ground coriander, cumin and garlic and stir for a minute before adding the lentils.

4. Add the chicken stock, bring to the boil, and turn down to a simmer for 20 mins or until the lentils have absorbed the stock.  Stir occasionally to stop the lentils sticking to the bottom of the pan.

5. Add the spinach and 1 handful of coriander leaves and stir for a couple of minutes until wilted.

6. Blend with a stick blender to get a smooth, green dhal, or simply serve as is, sprinkled with the remaining chopped coriander leaves.

Lentil Soup


· 20 - 25 g fresh parsley leaves 

· 100 g onions, quartered

· 20 g sunflower oil 

· 1 - 1 ½ tsp ground cumin, to taste

· 1 tsp ground turmeric 

· 1100 g water 

· 2 - 3 tsp vegetable stock paste, homemade, to taste

· 300 g red lentils


1. Chop your parsley leaves and set aside.

2. In a large soup pan, add your sunflower oil and finely chopped onions, ground cumin and ground turmeric then sauté gently for about 5 minutes.

3. Add to the pan the water, vegetable stock paste and red lentils, and simmer for about 20-25 minutes until your lentils are cooked.

4. Transfer to soup bowls, garnish with reserved chopped parsley and serve immediately.

Cauliflower and Pasta Bake - macaroni cheese

Feeds 8-10


1 large cauliflower

Any leftover greens - chard, spinach etc..

500g dried pasta

250g cheese - ideally cheddar, otherwise parmesan, feta, whatever you have