Ingredients - Serves 6 200g red lentils 200g chick peas 2 medium red peppers 3 medium carrots 1 whole small garlic ½ can of coconut milk (light) 2 x chicken stock in 1800ml water 2 x tspn ground Cumin Method Roast the peppers, whole garlic and the carrots for around 50 mins on a low heat 170*. Once ready, add the veg to the pot with 1.6ltrs of boiling water, add your stock, cumin and the lentils now. Simmer with the lid on for 20 mins. Now add the chick peas and coconut milk. Simmer for 5...

Ingredients - Serves 4-5 570g Bold Bean Co Queen Chick Peas 400g Jar Mutti Tomato & Basil pasta sauce 2 Tablespoons Parmesan 300g Rigatoni (dry weight) Good handful of spinach Method Blend the chick peas in a blender until nice and smooth, then add the pasta sauce and parmesan then blend again. Meanwhile cook the pasta as per packet instructions. In a seperate frying pan wilt the spinach, this will only take a couple of minutes. Set aside once done. Drain the pasta then add the sauce, heat...

Ingredients - serves 7 2 Leeks 2 sticks celery 1 onion 1 clove of garlic 1 courgette 3 large potatoes - peeled and cubed 400g butter beans (drained) 2 chicken stock cubes 1 veggie stock cube 80g Philadelphia Method Chop all the veg up nice and small then add to a hot pan with a little drizzle of olive oil. Cook for around 5-8 minutes then add the potatoes. Next add the stock with around 1500ml of boiling water. Bring to the boil then simmer for 15 minutes. Next add the beans and continue to...