Zest Blog

Sweet Potato Shepherd’s Pie

A classic family supper gets a lighter makeover that’s freezable too!  (recipe from Olive Magazine) Serves  4 – ready in 1 hour – can be frozen Ingredients: 250g extra-lean mince 2 onions , chopped 3 carrots , diced 2 celery sticks , diced 2 garlic cloves ,...

Sweet Potato & Chicken Curry

Sweet Potato & Chicken Curry (Recipe from Good Food magazine) Serves 4 Prep 10 mins Cook 20 mins Ingredients: 500g sweet potatoes , peeled and cut into bite-size pieces 1 tbsp olive oil 4 skinless chicken thigh fillets, each cut into large chunks 1 large red onion...

Roast Beetroot, Mozzarella & Balsamic

(recipe from “three good things on a plate” by Hugh Fearnley-Whittingstall) I have tried this and it’s beautiful. I am the only person who eats beetroot in our house, so I kept the  leftovers – it serves 4  – in the fridge and added some to salads and even had...

Beetroot Soup with Feta

(recipe by  Hugh Fearnley-Whittingstall) Ingredients 3-4 medium (apple-sized) beetroot (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or choped into small dice 500g/1lb 2oz ripe tomatoes, halved 1 clove garlic, chopped roughly 1 medium onion, peeled and finely...

Beetroot Power Salad

(Recipe from lovebeetroot.co.uk) What you’ll need: For the dressing: 50g natural organic yogurt or soya yogurt 4g (1 teaspoon) fresh dill – finely chopped 10g (1 teaspoon) horseradish 2 tablespoons fresh lemon juice For the salad: 2 Omega-3 eggs hard...