24 Endbutt Lane, Crosby L23 0TR



Fresh, Seasonal and Big on Taste


Sweet November Nourishment



50g puy lentils 

1 lime 

2 Sweet Potatoes 

2 handfuls of Rocket or any other green leafy vegetable 

Optional (but very tasty) extra’s 

50g feta or halloumi 

30g mixed nuts (obviously do not add these if you have a nut allergy) 

Salt, Pepper and chilli flakes for seasoning 


Preheat oven to 180oC gas mark 6 

Wash your sweet potato thoroughly. Chop into 1cm cubes, Place on a baking tray. Season well and drizzle olive oil on top 

Carefully place in the oven. Let them gently roast for 20/25 minutes 

Whilst waiting for the sweet potato, Place your lentils in a pan; pour in enough hot water to completely cover them 

Bring the pan to the boil and let them simmer for 10 minutes, stirring occasionally 

Break up your feta 

Drain your lentils, season well and squirt lime juice in for flavour 

By now your sweet potato should be soft, place in a bowl, add your greens, lentils cheese and nuts 

Add a drizzle of balsamic and chili to your taste 


Creamy Winter Wonderland Soup



½ Onion

3 Parsnips, peeled and chopped

300ml Vegetable Stock

100g Cooked Chestnuts you can leave these out if you have a nut allergy.

For the Cranberry Jam

25g Cranberries (these can be frozen)

1 tbsp. of maple syrup 

1 tbsp. Chia seeds


1. Add a touch of olive oil into a pan

2. Add the onion to the pan, stirring until tender, and then add the parsnips. 

3. Cook for another 5 mins, and then crumble in the Vegetable stock cube. 

4. Add 300ml water and chestnuts. 

5. Cover and simmer for 30 mins until the parsnip is tender. 

6. Add cranberries, chia seeds, 1tablespoon of maple syrup and ½ chilli chopped into a pan and put on a low heat, stirring occasionally.

7. When the cranberries have softened, take this off the heat and allow to cool

8. Blitz with blender, then season to taste. 

9. Ladle into bowls and top with the Cranberry and chia seed jam.

This recipe is 4 servings, however, it can be frozen and easily reheated when you are ready for your next fix of creamy winter wonderland soup. 

Save Me Smoothie! January Superboost!



Handful of fresh spinach 

1 Carrot 

½ Avocado 

½ Orange 

Juice of 1 lemon 

Fresh Apple juice 

1.5 cm fresh ginger, Grated (optional) 

200ml of fresh Apple juice (or coconut water if you prefer) 

Handful of Almonds (optional, do not add if you have a nut allergy). 

Now, if you have a juicer, you are sorted! Juice your carrot, apple and orange as usual then blast the rest in a food processor. If not, grate the carrot and apple first to help it break down, then top it up with the other ingredients in the food processor. Enjoy! 

How will the ‘Save Me Smoothie’ do what is meant to? 

The name for this month’s recipe has been well thought out. We knew that by helping you along with a quick an easy recipe that is also delicious by the way would be the way forward. Did you know the greener the vegetable, the higher the nutritional content? Well beautiful dark spinach is loaded with folate, iron and vitamins A & C. Vitamin A helps the skin glands produce sebum… this oily substance helps to keep the scalp full of moisture and promote healthy hair growth, this is then backed up by Avocado. These little beauties are packed full of essential fatty acids. These are crucial fats are not fats that can be produced by the body and are essential building blocks for your cells. They promote essential hair growth and help keep your tresses in tact. Now we know that we put almonds down as optional, and obviously please don’t add them if you have an allergy, however, if you can add them please do. They are brimming with biotin, an essential for healthy hair growth as well as protein, essential for the production of keratin… the key to strong and healthy hair. 

We hope you enjoy your smoothie!! Have a beautiful January… Be kind and look after yourself!! J&R

Nutty Carrot Cake Oats



Nutty Carrot Cake Oats

75g Porridge oats

½ carrot grated

150ml Milk (We use oat milk, but any you have or prefer is fine)

¼ teaspoon cinnamon

1 teaspoon of maple syrup or honey


Small handful of walnuts and pecans (don’t add if you have a nut allergy!)

½ teaspoon of chia seeds

1 tablespoon of Greek yoghurt (or any alternative 



Mix the carrot, cinnamon with the oats, add the milk, cover and chill in the fridge overnight  (we use a small kilner, but any small container will be fine!)

The next day, stir in the maple/honey, seeds and nuts

Add a dollop of yoghurt and enjoy!!


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