Our DF nutritionist created this delicious recipe inspired by Chinese New Year 


Sophie's winter warmer soup

Winter warming butternut squash soup – serves 4-6 or 2 for a couple of nights!

Works best with a hand blender but I have improvised with a nutri bullet before.



1 medium/large squash

Bag of chantenay carrots

1 large red pepper 

2 tomatoes

1 veg stock cube


Chilli powder




Peel and chop the squash and carrots (carrots don’t need peeling) drizzle with oil and roast in the oven for around 30-40 mins. Half way through drizzle with honey and add in the chopped peppers and tomatoes.

Boil half a kettle’s worth of water, add to saucepan and crumble in the stock cube.

Add in the roasted veg from the oven and blend together.

Keep on a low heat and season with salt, pepper and a couple of teaspoons of chilli powder for extra heat!

Serve with some crusty bread.


You can tweak as you like, more or less of the veg, no chilli powder, more or less water depending on how thick you prefer.


Leftovers are easily kept in the fridge for 2-3 days.

Method & benefits.PNG

Lise's easy lunch idea

Chop up all those nutrients and put on a platter for the kids.  They will hoover it up. Add a few marmite ryvita if you fancy.  



Pre-heat oven to 160C / 325 F.

Heat 1 tbsp of oil in a casserole. Brown the lamb in batches.

Set aside.

Heat the remaining oil in the pan, add the onion, garlic and ginger and fry for 3 to 4 minutes.

Add the spices, tomatoes, puree, apricots, honey and lemon. Add lamb back in.

Bring up to the boil. Cover and simmer on the hob or in the oven for 1 ½ hours until tender.

Season to taste.



2 tbsp oil

1 kg lamb neck fillet

2 diced onions

1 clove garlic crushed 

1 tbsp fresh ginger grated

2 tsp cinnamon

1 tbsp ground cumin

1 tbsp ground coriander

1 ½ tbsp tomato puree

400g chopped tomatoes

6 dried apricots, chopped

1 ½ tbsp honey

Juice of half a lemon


Serves: 4-6

Jane's toddler Lamb Tagine...the whole family still enjoy it ten years on. Super easy!

Lise's favourite recipe at the mo! Zhoug sauce in 5 mins flat.

A coriander sauce but I use it on everything.  Fresh baked fish, roasted vegetables or even a salad or an omelette.  

1-3 whole jalapenos, sliced

2 garlic cloves

1 bunch cilantro

1/2 tsp ground cardamon 

1 tsp cumin

1/2 tsp (kosher) salt 

1/3 cup olive oil

2 tbsp fresh lemon juice 

1/2 tsp chili flakes 

Place in a food processor (except oil & lemon) and pulse, then add oil and lemon.  Chili flakes optional to serve.