Lunch

Preheat the grill to high. Beat the egg in a bowl then mix in the cheese, mustard and some seasoning. Place a piece of ham onto each rye crispbread then top with the cheese mixture and grill for 3-4 mins until they are bubbling and golden....

Heat the olive oil in a large saucepan and gently fry the onion for 10 minutes then add the garlic and curry paste and cook for a further 2 minutes.Add the sweet potatoes, mix well and cook for 2 minutes. Add the coconut milk, stock and some seasoning, bring to...

Blitz all the chermoula ingredients together in a food processor with some seasoning. Coat the 40g chickpeas in 1 tbsp (20g). chermoula. The rest will keep in the fridge to have drizzled over cooked meat or fish.For the hummus blitz together 200g chickpeas, tahini, lemon juice, olive oil, garlic and...

Beat the yogurt, feta, lemon juice and olive oil together until smooth and whipped then stir through the dried thyme and some black pepper.Spread onto the crackerbread and drizzle over the honey to serve. ...

Blitz the black beans, red onion, garlic, chopped green chilli, lime juice, cumin, coriander and some seasoning together in a food processor until smooth.Spread onto the rye crispbread and garnish with the sliced green chilli and coriander leaves. ...

Blitz all the ingredients together in a food processor with a splash of water and some seasoning until smooth.Garnish with the reserved mint leaves and serve with the Thins. Serve with your favourite Ryvita Thins (Thins haven’t been included in the nutritional information) ...

In a food processor add all the ingredients with some seasoning and blitz until smooth, adding a splash of water if the mixture is too thick.Serve in a bowl with a pinch of paprika and the rye crispbread pieces for dipping. ...

Heat the grill to high.Put the ham on a baking sheet and grill for 3-4 minutes or until it has darkened and crisped up. Whisk the egg in a bowl with a splash of the milk, the chives (reserving a few for garnish) and some seasoning. Heat a non-stick saucepan...

1. Heat the oil in a large lidded saucepan and gently fry the onion for 10 minutes then add the garlic and cumin seeds and cook for a further 2 minutes. 2. Add the chopped parsnips, stir well and cook for 5 minutes then add the stock, milk and some...

1. Coat the kale in the oil and lemon juice with some seasoning and massage well with your hands. 2. Set aside for 10 minutes then massage again and mix together with the cranberries, blue cheese and rye crispbread pieces....