100g Beetroot

250g Potato

250g Parsnip

½ Small Onion

2tbsp Flat Leaved Parsley

2tsp Cayenne Pepper

2tbsp Rice Flour

2 Beaten Eggs

1tbsp Vegetable Oil

6 Eggs

Go veggie for a day and celebrate National Vegetarian Week, from 16-22 May, with a delicious recipe for a meat-free breakfast

Butter bean & kale soup

A simple, but flavoursome and nutritious soup that looks and tastes luxurious. The blend of creamy butter beans, kale, and a hint of zesty lemon means it is actually really light and healthy – no cream in sight.

Hearty lentil, chorizo & tomato soup

Spice up a winter mealtime with this chunky, smoky soup. This recipe turns a mix of red lentils, chorizo, and tomatoes into a rich and filling dish.

Seasonal greens & Stilton soup

A healthy, but creamy vegetable soup, combining a seasonal mix of green vegetables with Stilton cheese. Adapt the recipe to suit whatever greens you have to hand. Use up the leftover Christmas Stilton or substitute with any strong blue cheese...