Roasted Red Pepper Hummus & Pitta Crisps

Veganuary being the hype of the moment, a tasty hummus hits the spot perfectly. Hummus is probably THE food staple of vegans and vegetarians, being rich in plant-based proteins, vitamins, minerals and being readily available. 

The beauty of hummus is that there are an endless variety of beans you can use (chickpeas, cannellini beans, lentils…), flavours you can add (pesto, beetroot, caramelised onions…) and even the toppings you can choose (lamb, nuts, cheese, grilled vegetables…)! I’ve created a simple ‘Roasted Red Pepper Hummus’, as red peppers are high in vitamin C and because they add a bit of sunshine to our plate which is very much needed at this time of the year.

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Parsnip Thyme Crisps

‘Parsnip Crisps’ are a brilliant festive alternative to the humble potato. Taste wise, parsnips have their unique earthy sweet character – in the past, parsnips were actually used as a sweetener before cane sugar became widely available. That said, they are still highly adaptable as they take on a myriad of flavours: think curried crisps or even flavouring parsnip fries with a powerful ‘Chimichurri‘.

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Banana Chocolate Bread & the Almighty Peel

Food waste is a big issue nowadays, one that we should all be tackling. There are so many ways of cutting down on waste. Banana bread is a fantastic way of using those very ripe bananas in your fruit bowl that tend to be ignored. A banana can not be too ripe for this bread, unless it is mouldy or has been attacked by fruit flies.

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