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Pumpkin and Sage Soup


Moist Carrot and Almond Cake


White Bean and Lemon Dip


This dip is delicious and speedy to make. I love it served alongside a large chopped salad or with drinks and friends served with corn chips – but beware it does have a garlic kick to it! Butterbeans are a brilliant source of plant-based protein and a low GI carb, and I add some extra sunflower seeds for the healthy oil content. Whiz this up in ten minutes and then sprinkle with fresh parsley to serve. Saves well, chilled in the fridge, for up to 5 days.

Makes: 1 cup / 300 ml

Prep time: 10 minutes


240g (1 1/2 cups) cooked butter beans (one tin, drained of liquid)

4 tbs olive oil

2 tbs sunflower seeds

pinch of salt

2 spring onions

1 medium clove of garlic

2 tbs fresh parsley

1 lemon, juiced


  • Place all ingredients into a hand blender and blend until smooth.
  • Serve up with vegetables, corn tortillas or vegetable crisps.