More ways to enjoy your five a day... Keep scrolling for more recipes using up delicious fruit and veg, like tomatoes, peppers and asparagus straight from our trusted British farmers.

Easy Caprese

More al fresco dining with our juicy tomato and mozzarella salad. You only need 7 ingredients, including a few that you'll hopefully have in your cupboard.


  • 4 large beef tomatoes, sliced
  • 250g mozzarella, drained and thinly sliced
  • Bunch of fresh basil 
  • 2 tbsp pesto
  • 50ml olive oil plus a little extra to drizzle 
  • Balsamic glaze to drizzle
  • Toasted ciabatta slices (optional)


  1. Lay your beef tomato slices on a large sharing plate and loosely alternate and arrange with your mozzarella slices and 3/4 of your basil.
  2. Season all over with sea salt and a pinch of black pepper before mixing your pesto and olive oil and drizzling all over.
  3. Finish with a drizzle of balsamic and a little more oil if needed and serve with toasted ciabatta for a light and fresh no-cook, no-faff dish!

Easy Tzatziki

More savvy snacking... Use up your leftover yoghurt or cucumber before it needs throwing away, and whip up this easy tzatziki. Team with breadsticks, toasted pitta or chicken skewers.


  • 200g leftover yoghurt
  • ½ -¾ leftover cucumber, grated
  • 20g chopped fresh mint 
  • Salt & pepper to taste
  • 1 large or 2 small cloves garlic
  • Pinch of sugar
  • 1 tbsp olive oil (optional)
  • 1 tbsp lemon juice (optional)


  1. Grate your leftover cucumber.
  2. Mix all ingredients together in a large bowl.
  3. Season with salt and pepper.
  4. Add olive oil and lemon juice.
  5. Enjoy! Tastes great teamed with breadsticks for a picky lunch.

No Carb'onara

More veggie pasta nights. Put a healthier twist on everyone's fave comfort food with spiralised courgette coated in a rich and creamy carbonara sauce. Yum! 

Serves: 4
Time: 20 mins


  • 6 large egg yolks
  • 75g Parmesan finely grated plus extra to serve
  • 140g diced pancetta
  • 2 garlic cloves crushed
  • 5 courgettes spiralized, or peeled into thin ribbons and then cut in half again lengthways


  1. Start by mixing your egg yolks and Parmesan with a large pinch of pepper in a bowl and pop to one side.
  2. Add your pancetta to a large, non-stick pan over a medium heat for 5 mins until golden, add your garlic and cook for a further few mins until your pancetta is crispy.
  3. Add your courgette, stir and cook for a few mins until softened and turn your heat down to low before adding your Parmesan and egg mixture. Give a good stir continuously for a minute or two until heated and season.
  4. Serve into bowls and serve with extra Parmesan and crusty bread. 

Med Veg Stuffed Loaf

More picky teas. Head down to Market Street and pick up a cob, take home to part slice and pack with mozzarella, pesto and roast pepper (or any leftover med veg!) then bake until oozing. Mealtimes will never be the same again…


  • 1 large loaf (seeded, white, brown or sourdough)
  • 4 tbsp olive oil (2 for the veg and 2 for the loaf)
  • 1 courgette sliced
  • 1 yellow and 1 red pepper cut into chunks
  • 3 tbsp pesto
  • 200g hummus
  • 2 x125g mozzarella balls drained and sliced 
  • Jarred roasted peppers
  • 3 beef tomatoes sliced
  • Hummus for dipping

To decorate (optional)

  • Handful fresh basil
  • Handful toasted pine nuts


  1. Pre-heat your oven to 200C/180C fan/gas 6 and line two baking trays with baking paper.
  2. Slice your bread evenly (10-12 slices) ensuring to only cut 3/4 of the way down so that your slices remain joined at the bottom.
  3. Spread your courgette and peppers across a lined tray, drizzle with olive oil and season with salt and pepper before popping in the oven for 25 mins until nicely charred.       
  4. Whilst you wait, pop your part-sliced loaf on your second, lined baking tray and spread a little pesto between the slices of bread. Carefully slot a mozzarella and tomato slice in between each.       
  5. Once your veggies are cooked carefully stuff between each slice (do not overfill as you do not want any slices to detach from one another) before drizzling all over with olive oil and baking for 25-30 mins.
  6. Once oozing, sprinkle with pine nuts and basil and get tearing, sharing and dipping in hummus for your new, Summer go-to that the kids will love!         

Pesto Pasta

More meal preppin' for less with our easy pesto pasta dish. Made using six simple cupboard ingredients...


  • 4 tbsp olive oil (1 for the tomatoes, 1 for the water and 2 to stir through)
  • 420g cherry tomatoes
  • 400g fusilli
  • 100g pesto
  • 75g Parmesan finely grated
  • Handful fresh basil roughly torn (optional)


  1. Pre-heat your oven to 200C/180C fan/gas 6 and bring a large pan of water to the boil and season with salt.
  2. Lay your cherry tomatoes on a lined baking tray, drizzle with a tbsp of olive oil and season with cracked black pepper before popping in the oven for 10-15 mins until roasted.
  3. Meanwhile, add a tbsp of olive oil to your boiling water, add your fusilli and cook for 10-12 mins until cooked through but still al-dente.
  4. Remove your tomatoes from the oven and set aside, before draining your pasta and pouring into a large mixing bowl.
  5. Add your pesto, 2 tbsp of olive oil and half the Parmesan to the pasta and mix through before adding your roast tomatoes, a pinch of salt and pepper and giving a further stir.
  6. Sprinkle with the rest of the Parmesan and torn basil for the perfect cupboard staples pasta dish ready in only 20 mins!

Rainbow Couscous Salad

More summer salads with a twist... to help the kids get their five a day in with ease. Dig into this tasty rainbow cous cous salad, packed with cupboard ingredients to help you save more pennies. Winner.


  • 300g couscous
  • 100g cherry tomatoes, halved
  • 1/2 cucumber, cubed
  • 1 large orange skin, removed and cut into segments
  • 198g sweetcorn, drained
  • 80g pomegranate

For the dressing

  • 2 garlic cloves minced
  • 1 bunch coriander finely chopped
  • 2 tbsp white wine vinegar
  • 150ml olive oil

To finish (optional)

  • Handful mint roughly chopped
  • 100g feta crumbled


  1. Start by making cooking your cous cous! Bring 450ml of water to the boil in a large saucepan over a high heat and add your cous cous. Stir, cover with a lid, reduce the heat to low and simmer for 15 minutes until most of the water has been absorbed. Remove from the heat, drain off any excess water and stand for 5 minutes.
  2. Whilst you wait, mix all dressing ingredients plus a pinch of salt and pepper in a large bowl. Add all other ingredients (bar the toppings) and stir before adding your cous cous and giving a further stir so fully coated in your dressing. Taste and season.
  3. Serve into a large sharing bowl top and with mint and crumbled feta. Pop any leftovers in a tupperware for mid-week lunches and enjoy a hassle-free batch cook that is not only healthy but cost effective too.

Easy Banana Pancakes

More flipping and stacking! Grab those forgotten bananas sat in the fruit bowl and get whisking. Our easy banana pancakes rely on cupboard ingredients, helping you use up your leftovers and spread the cost of ingredients throughout the week. 


  • 2 overripe bananas mashed (180g)
  • 240g milk
  • 110g whole egg
  • 7g baking powder
  • 2g salt
  • 1 tbsp oil 
  • 225g self raising flour


  1. Smash the ripe bananas until smooth.
  2. Whisk in the whole egg, oil, salt and milk.
  3. Sieve the flour and fold into the batter carefully with the baking powder and whisk together until smooth.
  4. Leave to rest for 5 minutes before using.
  5. To make a pancake, heat a tiny bit of oil in a non-stick frying pan, just to coat the pan. The pan must get very hot (you'll start to see smoke) before you add any batter.
  6. Add about 2-3 tbsp of pancake batter and cook for a few minutes lowering the heat if needed. Cook until small bubbles start to appear then flip the pancake to cook the other side. Repeat with the rest of the batter.
  7. Serve up your delicious pancakes teamed with toppings of your choice.

Easy Pumpkin Soup

More seasonal favourites. Rustle up this deliciously creamy pumpkin soup in six simple steps. Yummers...


  • 400g leftover pumpkin
  • 1 tin of reduced fat coconut milk
  • 1 vegetable stock cube
  • 300ml water
  • Salt & pepper to season
  • For a spicy twist, add a touch of chilli


  1. Dice your leftover pumpkin into small pieces.
  2. Cook the pumpkin with a touch of oil or butter in a saucepan with a lid, until the pumpkin starts to soften.
  3. Season with salt and pepper.
  4. Add the stock, chilli (if you choose) and coconut milk, saving a touch of the coconut milk to drizzle over at the end when you're ready to serve.
  5. Cook until the pumpkin is soft, then blend together with a hand blender of food processor.
  6. Pour into a serving bowl and drizzle over your reserved coconut milk.

Black Bean Tacos

More budget-friendly black bean tacos. Toss them together in under 20 mins with the full recipe below.


  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 red onion, cut into wedges
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 30g fajita seasoning mix
  • 2 x 240g tinned black beans, drained and rinsed

To serve

  • 8 taco shells
  • 1/4 lettuce shredded
  • 200g tub salsa (optional)
  • 150ml soured cream (optional)
  • 100g cheddar (optional)


  1. Heat your oil in a large, non-stick frying pan over a medium-high heat, add your garlic and fry for a minute before adding your onions and peppers and cooking for a further 10 mins until softened and beginning to char.
  2. Add your seasoning mix and stir through before adding your black beans with a splash of water and simmering for 5 mins until piping hot.
  3. It is as simple as that! Load up your tacos with your lettuce, black bean fajita mix and any additional toppings of choice for budget tacos that pack a punch!

Halloumi Souvlaki

More Friday night Fakeaways with our glorious Halloumi Souvlaki and fresh salad. Great at keeping the kids entertained whilst helping you save some pennies by staying in and using up some of your cupboard essentials.


  • 2 x 225g halloumi blocks cut into chunky slices

For the marinade

  • 3 tbsp olive oil
  • 1 tsp sweet paprika
  • Juice of 1 lemon
  • 1 tsp oregano
  • 2 garlic cloves minced
  • 1 tbsp ground cumin
  • For the yogurt
  • 1 tbsp English mustard
  • 125g Greek yogurt
  • 1 tbsp honey

To serve

  • 1/4 lettuce shredded
  • 4 flatbreads griddled
  • Additional salad of your choice


  1. Pop all marinade ingredients plus seasoning in a medium bowl, stir, add your halloumi so all slices are fully coated and set aside for 10 mins.
  2. Meanwhile, it's time to prep your yogurt! Mix all ingredients plus seasoning in a small bowl and set to one side.
  3. Heat a griddle pan over a medium-high heat and add your marinated halloumi (keep any leftover marinade to one side) and griddle on each side for 2 mins until charred.
  4. Add your shredded lettuce to your bowl of remaining marinade and mix so it is coated.
  5. The assembly begins! Top each flatbread with a big dollop of mustard yogurt and spread before piling with your favourite salad toppings and crowning with your Souvlaki halloumi- a quick and easy mid-week meal and perfect for the kids to create and load their own!

Veggie Fajita Loaded Nachos

More Mexican feasting... Our veggie fajita nachos will ‘guac’ your world, perfect for sharing with your family and friends this weekend.


  • 3 tbsp olive oil (2 for pan and 1 for guacamole)
  • 1 red onion, peeled and cut into wedges
  • 1 large red & 1 large yellow pepper, sliced
  • Juice of 1 lemon (1/2 for pan and 1/2 for guacamole)
  • 400g tinned black beans, drained and rinsed
  • 180g lightly salted tortilla chips
  • Large handful jalapenos
  • 100g Cheddar
  • 200g tub salsa
  • 2 avocados, roughly chopped

To serve (optional)

  • Large handful coriander, roughly chopped
  • 100ml soured cream


  1. Pre-heat your oven to 200C/180C fan/gas 6 and add 2 tbsp of olive oil to a large, non-stick frying pan over a medium-high heat.
  2. Add your onions, pepper and juice of half a lemon to the pan and cook for 5 mins, stirring as you go until softened. Add your black beans and cook for a further couple of mins. Taste and season.
  3. Pour half your tortilla chips into a layer in an oven-proof dish and then layer half of your pan of veggies and beans evenly over the top. Top with the rest of your tortilla chips and evenly distribute the rest of your veggies and beans on top.
  4. Evenly sprinkle over jalapenos, Cheddar and then dollop with salsa before popping in the oven for 10 mins until your cheese has melted and tortillas are golden.
  5. Whilst you wait, mix your avo with the rest of the lemon, a tbsp of olive oil and pinch of salt and pepper in a small bowl and set to one side.
  6. Remove from the oven, top with guacamole, dollop with soured cream and sprinkle with coriander. An absolute Mexican fiesta of flavours that are sure to beat your Friday night takeaway, so dig in and get sharing.

Vibrant Veggie Paella

More batch cooking ideas...  Our veggie paella not only helps you save money, it brings a taste of Spain to your kitchen too, packed full of asparagus, peppers, broccoli and drizzled with zesty lemon.


  • 2 tbsp olive oil
  • 3 garlic cloves, thinly sliced
  • 1 large white onion, thinly sliced
  • 1 large yellow pepper, thinly sliced
  • 100g red pesto (green is also fine if already in your cupboard)
  • 300g paella rice
  • 1 litre veg stock
  • 125 asparagus tips
  • 200g tenderstem broccoli
  • Lemon & parsley oil drizzle (optional)
  • Juice of 1 lemon
  • 100ml olive oil
  • Bunch of parsley


  1. Pre-heat your oven to 200C/180C fan/gas 6 and heat 2 tbsps of olive oil in a large, non-stick pan.
  2. Add your garlic and cook for 1 min, stirring as you go until fragrant before adding your onions and pepper and cooking for a further 8-10 mins until softened.
  3. Add your pesto and paella rice and stir until all your rice is coated before adding your stock, asparagus, broccoli and a large pinch of salt and pepper.
  4. Stir and then pop in the oven for 40 mins until your rice has absorbed all of your stock and is starting to become golden on top.
  5. If serving with a lemon and parsley drizzle simply blitz your lemon juice, oil and parsley together.
  6. Remove from the oven, drizzle all over with your lemon and parsley oil and serve for the whole family to enjoy. Why not pop any leftovers in the fridge for a quick and easy mid-week lunch.