2 years ago
29 January, 2022
1 large onion chopped
4 x carrots roughly chopped into 2cm chunks
1 x pepper chopped (red, yellow or green doesn’t really matter)
100g red lentils
4cm piece of fresh ginger thinly sliced (or more if you love it like me)
1 x red chilli, deseeded and chopped (Tip: to peel your ginger, use the back of a teaspoon to scrape the skin off)
900ml low salt vegetable stock
1 tbsp olive oil
½ teaspoon of cumin powder
1 tsp of turmeric powder
Pinch black pepper (Tip: it helps to boost the absorption of turmeric)
200g of squash – butternut, crown prince, whatever ones you can find.
Tip: when in season, roast squash and pumpkins with garlic and olive oil, then divide into containers and freeze. Ready to pull out and add to dishes like this.
You can find more healthy recipes on our blog.
25 February 2024
Brinjal bhaji is a traditional South Asian aubergine curry. The aubergine should be slightly crispy and the insides soft – ready to soak up the spicy flavour. Serves: 4 Preparation...Read full story
19 February 2024
This combination of savoury salmon, lemon zest and flavourful peas is the excitement your tastebuds have been missing. With this easy-to-follow recipe, you’ll be able to treat yourself to a...Read full story
12 February 2024
It is indeed possible to make healthy pancakes, and if that wasn't enough to put a smile on your face, they can be made with just four ingredients! The simple...Read full story
A £10 donation today can help fund our PHD studentships to carry out world-class animal free research into the causes of breast cancer.
A donation of £30 can help fund our Prevention Hub so your loved ones can learn how to reduce their risk.
Your donation of £50 can fund our animal free research and educational programmes to prevent breast cancer for future generations.
Just want to help in some way? donate an amount that feels right for you
New easy way for you to donate to Breast Cancer UK:
Donate £5 please text to 70970