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simple braised Puy lentils

simple braised Puy lentils

In an effort to simplify good home cooked family food without compromising on taste or essential nutrients, having a few recipes for versatile delicious sides is key. This is a dish I used to make with my grand mother as a child in France. She used to serve it with Toulouse sausages, or roast chicken. Should you have leftovers (I doubt it unless you save yourself a portion) I have found that it makes a delicious salad, topped with crumbled feta.



Serves 4


250g dried puy lentils
1 large red onion finely chopped
2 carrots finely chopped
2 celery sticks finely chopped 
500ml chicken stock / broth
1 tbsp dried rosemary or fresh rosemary sprigs
3 tablespoons extra-virgin olive oil




  • Heat olive oil in heavy medium saucepan over medium-high heat.

  • Add onion, carrot, celery and rosemary and sauté until slightly softened, about 5 minutes.

  • Add lentils and stir for 1 minute.

  • Add stock and bring to boil.

  • Cover and simmer for about 35 minutes, on medium heat until lentils are just tender. Stir regularly.

  • Season to taste.


The Health Boost Tip

High in protein and rich in dietary fibre and folate, lentils will help keep you full for longer and are a great additional source of protein for those following a vegetarian or vegan diet. They are also a good source of copper and manganese, which help support the antioxidant defence system.

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