Light Bites Archives - Page 7 of 11

Create this delicious leftover roast bubble and squeak using roast potatoes, parsnips, carrots and Brussels sprouts. The perfect way to use up the roast dinner leftovers, this simple and tasty recipe is full of colour and flavour and can be tweaked to use any of the vegetables and potatoes you cooked the day before. We’ve added a spoonful of mayonnaise to bind everything together which adds a wonderful rich flavour to the Bubble and Squeak. This is fantastic served with a couple of slices of leftover meat from your roast dinner or even with a fried egg on top! If you fancy making the mayonnaise from scratch, find our recipe here.

This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.

This Mediterranean Lentil Salad recipe is courtesy of Eat Unique, make sure to visit her website for plenty of delicious recipes and inspiration!

Lentils are high in dietary fibre and a good source of protein, they also contain essential vitamins & minerals which make them ideal for a plant based diet. This salad is full of colourful fresh vegetables which fit perfectly with the Mediterranean style diet. The bonus of making this delicious salad is that it can be made the day ahead if required and is great to serve at a BBQ.

Our Mellow Yellow Classic Vinaigrette has been used in this recipe. Made with our cold pressed rapeseed oil and no additives or preservatives, this delicious dressing is full of flavour, find stockists here.

This Fig & Goat’s Cheese Salad with Pine Nuts and Balsamic is truly a thing of beauty. Creamy goat’s cheese and flavoursome figs are drizzled with our Mellow Yellow Balsamic Dressing and a sprinkling of toasted pine nuts, all sat atop a bed of delicate watercress. The flavours in this salad just go together so well and the colours create something almost too pretty to eat. Our Balsamic Vinegar Dressing uses a British apple balsamic vinegar to add a wonderfully fruity flavour to this dish, really elevating the fig and goat’s cheese to create a salad you’ll want to make over and over again!

With a runny yolk when you cut through, these Black Pudding Scotch Eggs are sure to impress. Use good quality sausage meat and black pudding to create a perfectly seasoned Scotch Egg and using our tips, you’ll achieve the perfect runny centre. Enjoy these Scotch Eggs on a picnic, with salad for lunch or as part of a buffet at a party. This recipe is courtesy of James Peck from Burnt Lemon Chefs, find out more here: https://www.burntlemoncatering.co.uk/

Our Vegan Harissa Salad is a fantastic lunch or light dinner option, packed full of tasty roasted vegetables and harissa for plenty of flavour. By roasting the chickpeas with the vegetables, they add extra texture and protein. This recipe is ideal for taking to work for lunch and can be eaten hot or cold. We’ve used a bulgur wheat mix with red & quinoa, but this recipe is so easy to tailor to whatever you have in your cupboard, so you could use couscous, rice or whatever you prefer. You can also change the vegetables if you have something else that needs using up!

With 8 million pumpkins thrown away in the UK alone each Halloween, we wanted to create a recipe to make the most of this fantastic seasonal vegetable and this Vegan Pumpkin Soup does just that. You can use the pumpkin flesh removed when you carve the pumpkin, any flesh left over after Halloween or even buy a pumpkin specifically for this recipe, especially when the supermarkets are selling them in their thousands at this time of year. This recipe uses coconut milk which is Gina’s twist on our Pumpkin Soup recipe, creating a simple vegan version which is lighter than standard cream with a delicious coconut twist.

With 8 million pumpkins thrown away in the UK alone each Halloween, we wanted to create a recipe to make the most of this fantastic seasonal vegetable and this Pumpkin Soup does just that. You can use the pumpkin flesh removed when you carve the pumpkin, any flesh left over after Halloween or even buy a pumpkin specifically for this recipe, especially when the supermarkets are selling them in their thousands at this time of year. To make it extra special, try serving it in the leftover pumpkin shell, but make sure it hasn’t had a scary face already carved into it! This recipe originally didn’t include rosemary, but Duncan and Eli’s friend, Beth, accidentally added some when making it last year and since then, has continued to do as it makes such a delicious addition, so we’ve used her mistake in our recipe.

Our Beetroot Slaw is a colourful twist on the classic coleslaw recipe, we’ve used shredded beetroot and kale alongside homemade garlic mayonnaise using Mellow Yellow Rapeseed Oil. The result is a delicious and bright summer side dish that is perfect for a BBQ or even in a sandwich! A brilliant side dish that’s a bit different from the usual salads found at BBQ’s, this is sure to impress your friends and have them all begging you for the recipe. You can tweak this recipe to reflect your own tastes really easily. Don’t like garlic? Leave it out. Prefer cabbage to kale? No problem, use shredded white cabbage instead. Hopefully this recipe will inspire you to create colourful, tasty coleslaw using Mellow Yellow Rapeseed Oil for a wonderfully rich and creamy mayo!

This Roasted Spiced Cauliflower recipe has a hint of garam masala, a pinch of salt and good glug of Mellow Yellow Rapeseed Oil to transform a boring cauliflower into a dish full of flavour and colour! These are absolutely brilliant alongside lamb for a tasty meal with a touch of Indian inspiration and a great way to add an often looked-over vegetable to your plate. From a health perspective, cauliflower is fantastic, with relatively few calories and lots of nutrients, such as fibre, vitamin C, vitamin K, vitamin B6, folate, potassium and antioxidants. Adding a cauliflower to your weekly shop can only be a good thing!

Our Roasted Vegetables Toastie with Goat’s Cheese is a fantastic lunch idea to use up any leftover roasted vegetables or goat’s cheese you may have in your fridge. The melted goat’s cheese perfectly complements the roasted vegetables to create a brilliant flavour you are sure to love. We love using our Dualit Sandwich Cage for this toastie for the perfect crispy coating.