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This is ideal for pulling together on a Monday morning when you have some leftover roast chicken from Sunday lunch. Spinach and rocket last for ages in the fridge so buy a bag and use for lots of meals. Cooked lentils from a pouch or tin can live in the cupboard for months so veryRead more

Packs of cooked chicken are really expensive for the amount of chicken you get. You can buy organic, free-range chicken for the same price and there are no additives. Supermarket sandwiches such as coronation chicken are often quite unhealthy; this is a veg- and protein-packed alternative. Buy a loaf of Carpenter’s bread and cut itRead more

This crimson soup looks and tastes amazing. Even if you think you are not a fan of beetroot, give it a go; it’s delicious combined with lemon and spices. Beetroot is crammed with iron, calcium, folate, betaine, B vitamins and antioxidants, which combine to make it a great detoxer. A shorter cooking time means you’llRead more

Packed with protein from the chickpeas and lentils, this is an easy soup to make (no blending). Small, brown chickpeas are great in this soup, although any kind will be good. Chickpeas give a satisfying bite so you don’t need bread with this. It’s also completely vegan. If you don’t have passata, simply whizz aRead more

This is the perfect recipe to use up your root veggies in a rejuvenating one-pot lunch for chilly days. This is enough for four, so share it, or freeze some for another day. Pearl barley is rich in fibre and filling, with a nutty taste, so you don’t need bread with this unless you haveRead more

Feel like eating something lighter after Christmas? This easy soup is refreshing and a great way to use up some vegetables and frozen prawns. Tom Yum paste is made with galangal which is a member of the ginger family; it has an anti-inflammatory effect and is traditionally used to combat nausea (so might be goodRead more

Fancy a change from bubble and squeak? Celeriac is a very useful vegetable; buy one and it lasts for ages in the fridge/larder. You see pots of celeriac salad in France where it is very popular. It’s so easy to make and tastes great with cold meats, pork pies and smoked fish, so ideal forRead more

Don’t let the stress of preparing for Christmas get you down! Make a batch of these delicious nutritious cookies to keep you fuelled and ready to take on the Christmas rush. Oats release their energy slowly and are rich in vitamin B6 which helps raise your serotonin levels and boost your mood. Pumpkin seeds areRead more

Beautifully pale yellow and mildy-spiced, this aromatic soup brings the humble cauliflower to life. As part of the cruciferous vegetable family (along with broccoli, brussels sprouts and cabbage) it is rich in disease-fighting sulphurane. Makes 4 bowlfuls 1 tbsp cold-pressed rapeseed oil 1 large onion, chopped 2 garlic cloves, crushed 2 tsp mild curry powderRead more

Autumn always makes us think about baking! A slice of this cake, packed with seeds and fruit, is an option for breakfast as well as an afternoon snack. The seed and grain flour in this recipe contains millet grains and flaxseeds but using all self-raising will work too. Makes about 10 slices 100g butter, softenedRead more

Perfect for any day when you know you will need something warming and nutritious to eat at lunchtime. Kids love this too, so it’s a great meal for a packed school lunch in a food flask. Serve with crusty bread to dip in. The butterbeans are a good source of protein, making this more feelingRead more

Looking for a super speedy, warming lunch packed with flavour? These yummy pots of goodness are simple to throw together and are the perfect way to use up veggies and other ingredients that might be lurking in your cupboards and way better for you than certain dehydrated ready-made noodle pots! The ginger, garlic and chilliRead more

Cauliflower and chickpeas taste amazing when roasted, and together are really filling – you won’t need any bread with this salad. The chickpeas and feta give you plenty of protein, and you can add generous handfuls of whatever leaves you have in the fridge; rocket and mint work really well. Feta cheese is lower inRead more

Sturdy kale makes a great base for a packed lunch, and even benefits from being left to marinate in a dressing for a few hours, becoming easier to chew and digest. As well as being one of the highest anti-oxidant foods available, kale also contains more calcium than milk, which is so important for boneRead more

If you know you haven’t eaten enough veggies in the last day or two, this very quick soup will fix everything. You don’t need to use vegetable stock for this; the vegetables and lemon add plenty of flavour. The soup is best eaten on the day it is made. Makes 1 lunch 1 tbsp rapeseed oilRead more

A couple of minutes grating and chopping and you have a generous bowlful of delicious, juicy veggies that only need a light citrus dressing. It is lovely with barbecued or grilled salmon or chicken or with hummus in a pitta bread for an easy lunch. You can also just eat it on its own, withRead more

Inspired by the bright colours of summer veggies, this super-fresh sandwich will help you reach your seven-a-day. Use whichever bread you prefer, Simmons seedy sourdough works well or Findlater’s Gluten-free Oated Cob loaf. If you’re making this for a packed lunch toasting the bread helps to stop it going soggy. Makes 1 sandwich For theRead more

Grilling chicken gives chicken a lovely flavour and texture, and this marinade works quickly to add plenty of zing. You can make these juicy skewers this night before and in the morning pop in your lunchbox with whatever salad bits you may have. Low in calories and carbohydrates, courgettes are also a good source ofRead more

Mix up your salads this summer – add raw vegetables at their peak, such as crisp sugar snap peas here. This salad is based on the classic Italian summer salad, but with extra veggies to make more balanced lunch. Tuna packed in olive oil is juicier and more delicious than tuna in water; just drainRead more

A basic spiraliser costs under a fiver (it looks like a pencil sharpener!) and can turn a courgette into a bowl of courgetti in a few seconds. If you don’t have one, simply grate your courgette instead. This is a take to work recipe, but of course you can make it straight into a bowlRead more

This is a very quick, stir-fry salad that is perfect for lunch or dinner. Make the best of fresh, local sprouting broccoli that is so tender and crisp that it barely needs any cooking; Carpenter’s own is fresh enough to snap! Quinoa cooks quicker than rice and contains protein; it is well worth having aRead more

Soaking rolled oats the night before means that this breakfast only takes a minute to pull together in the morning. Cold overnight oat porridge is a delicious summery alternative to hot porridge. It tastes a little like rice pudding. You can make a bigger batch to last a few days if you like. Oat porridgeRead more

This takes just a few minutes of prep and the oven does all the work. You can use whatever vegetables you like and it is great way to use up fridge leftovers. We love roasted butternut squash and you don’t even need to peel it; whether you eat the skin or not is up toRead more

Pick up a Carpenter’s cauliflower, bag of spinach and a red onion and this very easy curry can be made just using a few cupboard ingredients. Buy a bag of flatbreads on your way home or cook some rice to go with it. Makes enough for 4 2 tbsp rapeseed oil 1 red onion, slicedRead more

Hot, peppery watercress and radish combine with smoked mackerel to give you loads of flavour in this easy salad. Serve with a slice of seeded Simmons sourdough in you like. Smoked mackerel, and other oily fishes, are the best sources of omega 3 fats which are so important for good mood, joints, skin and overall wellbeing.  Serves 1 large handful of watercress 1 cooked beetroot, chopped 1 spring onion, sliced 4 radishes, sliced 1 smokedRead more

This salad makes an ideal packed lunch or spring picnic addition. An under-ripe pear is perfectly ok for this recipe. If you slice it finely, it will have softened by the time you want to eat it. Cress adds lots of peppery flavour and is so cheap to buy or easy to grow. If youRead more

Beautifully violet in colour, sweet and earthy in taste, this dip is a delicious way to get the rosy-cheeked beetroot into your diet. Vacuum packed cooked beetroot is good and lasts for ages in the fridge so you can whizz this up anytime. As well as iron and folic acid, beetroot is also high inRead more

If you’re a fan of traditional leek and potato soup you’ll love this more sustaining combination. Butterbeans make a creamy soup, but give you extra fibre and nutrients to keep you full for longer. This is lovely with a big hunk of Redbournbury Mill or Simmons seeded sourdough bread. Leek, onion and garlic all comeRead more

Now written by Becky Alexander & Michelle Lake, writers of Packed recipe book Crunchy Kale Crisps Can’t resist a crunchy salty snack? Keep a tub of these green goodies in your bag and give-in to guilt-free temptation. Kale isn’t to everyone’s taste but prepared this way it’s irresistible. Kale truly deserves its time in theRead more

Ingredients 140g plain flour, plus 2 tbsp for the gravy 1 tsp baking powder 4 rosemay sprigs, leaves picked and chopped 4 large eggs 70g packed pancetta slices 600g mixed root vegetables, peeled and cut into wedges (we recommend carrots, parsnips and beetroot) 2 small red onions, cut into wedges 3 tbsp of rapeseed oil 4Read more

Ingredients 1.3kg Seville oranges 2 lemon, juice only 2.6kg preserving or granulated sugar Method Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water – if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep themRead more

1kg Bramley apples, peeled and chopped into small chunks 500g Cox apple, peeled and chopped into large chunks 450g Onion, sliced 50g Fresh root ginger, finely chopped 1 tsp Peppercorns 500g Granulated sugar 250ml Cider vinegar 500g Cranberries Place all ingredients except cranberries in a large heavy-based saucepan, gently heat whilst stirring, until the sugar dissolves. Bring to theRead more

Ingredients: 250 g unsalted butter 4 Cox orange pippin apple 1 lemon 4 tablespoons caster sugar 1 teaspoon ground cinnamon apple juice, cider or calvados, optional First, clarify the butter by boiling it in a small pan. Strain it into a container through a sieve lined with a coffee filter. Peel, core and slice eachRead more

2 onions, each cut into 6 wedges 3 carrots, cut into chunks 3 celery sticks, cut into chunks 400 g (14 oz) sweet potato or swede, cut into chunks 1 litre (1¾ pints) hot vegetable stock, preferably home-made 2 garlic cloves, finely chopped 3 leeks, about 300 g (10½ oz) in total, thickly sliced 150Read more

3 tbsp rapeseed oil 140g bacon, cut into cubes 1 small onion, thinly sliced 25g butter 500g/1lb 2oz pumpkin peeled, deseeded and diced 20g pack fresh sage, finely shredded 400g  Penne pasta 25g freshly grated Cheddar   Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil andRead more

1.5kg Peeled and deseeded butternut squash, cut into 3cm cubes 1 Large onion 2 Medium carrots 1 Red pepper, deseeded and cut into cubes 4 tbsp rapeseed oil 1 tbsp clear honey 5cm piece of fresh root ginger, peeled and chopped 1.5 ltrs of vegetable stock Salt & pepper 1. Preheat oven to 200oC/180oC ifRead more

4x Large Tomatoes Bacon Breadcrumbs Blue Stilton Serves 4 Fry the bacon and let it go cold. Turn the oven on to 180 degrees. Mix together bacon, cheese and bread crumbs in equal measures. Cut off the top of the tomatoes and keep to one side. Scoop seed out with a spoon, careful not toRead more

1 Large marrow 4 Tablespoons of water 3.25lb Sugar 3 Tablespoons of lemon juice (1 Lemon) 4oz Crystallized ginger (chopped) 1 Bottle Certo Peel the marrow, discarding the skin and seeds and cut up finely. Add the water and simmer, covered, for 20 minutes. Put the sugar, prepared marrow, lemon juice in a muslin bag.Read more

“Here is a recipe I’ve been using for nearly 40 years for Banana Tea Bread – I made it a couple of weeks ago with bananas from the nursery and it was delicious. You can tell how old the recipe is as the ingredients are given in pounds and ounces!” – Trena Martin   7Read more

Marinated Beetroot with Grilled Goat’s Cheese – Serves 4 6 tbsp rapeseed oil, plus a little extra for greasing 3 tbsp red wine vinegar 1 tsp sugar 1 tsp thyme leaves 4 raw beetroot, very thinly sliced on a mandolin or with a food processor slicing attachment 2 x 100g goat’s cheese rounds with rind,Read more