Soups & Salads


Pesto Pasta Salad

Course Salad
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2


  • 250 g Wholewheat pasta
  • 120 g Fresh basil
  • 125 g Pine nuts
  • 2 Garlic cloves
  • 1 Juiced lemon
  • 150 ml Olive oil
  • Pinch Salt & pepper
  • 1 cup Peas
  • 100 g Chopped tomatoes
  • Handful Pine nuts & basil, to garnish


  1. Boil the pasta in hot water for 8-10 minutes until cooked al dente

  2. Add the peas in with the pasta after 4 minutes (so they have 4 minutes to cook)

  3. Drain both and mix in with the pesto & chopped tomatoes

  4. Serve with a handful of pine nuts & basil to garnish

  5. The more veg you add to the pasta or on the side will help to keep you fuller for longer

Bone Broth

A simple recipe to get you started in making your own bone broth at home. If you are going to be making it regularly I would strongly advise investing in a slow cooker for ease. 

Course Soup
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4


  • 2-3 kg beef bones, chicken carcasses, or lamb bones (If going to the butchers and buying a bag of bones isn’t your thing, why don’t you slow cook a whole chicken or beef joint and use the leftover bones instead)
  • 1 chopped onion
  • 2 chopped carrots
  • 2 chopped leeks
  • 3 chopped garlic cloves
  • 1 tsp salt & pepper
  • 2 tbsp apple cider vinegar
  • 1 ltr water


  1. Place all ingredients in a pan or slow cooker. Bring to the boil, and then reduce the heat to simmer. 

  2. After an hour, strain the liquid using a fine mesh strainer. Use immediately or leave to cool before storing. It should last up to a week in the fridge.