Makes 12

Lamb Brand Walnuts (or any other type of nut), 50g

Lamb Brand Pumpkin Kernels (or any other type of seed), 2 tbsp.

Lamb Brand Dark Chocolate Flakes, 1 tbsp.

Rolled wholegrain oats, 125g

Vita Natura Dates, 75g

Coconut oil / tahini / peanut butter (or any other type of nut butter), 2 tbsp.

Honey / maple syrup, 2 tbsp.

Fresh Orange, Squeezed, 1

All you will need is:

Lamb Brand Self-Raising Flour, 250g

Lamb Brand Salt and Pepper, pinch

Milk, 250ml

Feta Cheese, crumbled 100g

Gbejniet, semi-hard 50g

Kale, 4-6 Leaves

Eggs, 2

Lamb Brand Lentils Mix, 400g

Lamb Brand Breadcrumbs, 200g

Lamb Brand Ginger Ground, 1 tbs

Lamb Brand Ground Coriander, 4 tsp

Lamb Brand Ground Cumin, 2 tsp

Lamb Brand Curry Powder, 2 tsp

Garlic Cloves, 2 crushed

Eggs, 2 lightly beaten

Carrot, 1 medium grated

Onion, 1 medium finely chopped

Celery, 1 stick finely chopped

Vegetable Stock Cube, 1

Olive Oil, 2 tbs

Makes: 10-12

Lamb Brand Black Beans, cooked, 425g

Lamb Brand Quinoa, cooked 150g

Lamb Brand Ground Almonds, 50g

Lamb Brand Cumin, 1 tsp.

Lamb Brand Salt, 1 tsp.

Lamb Brand Chili Powder, 1⁄2 tsp.

Lamb Brand Smoked Paprika, 1⁄2 tsp

Lamb Brand Pepper, 1⁄2 tsp.

Lamb Brand BBQ Seasoning 1⁄2 tsp.

Double Panda Soy Sauce, 1 tbsp.

Tabasco Sauce, 1 tbsp.

Fresh Mushrooms, finely chopped, 75g

Raw beetroot, finely grated 150g

Onion, Small finely chopped, 1

Olive oil, 2 tbsp.

Worcestershire sauce, 1 tbsp.

For the cake:

Lamb Brand Self Raising Flour, 250g

Lamb Brand Brown Sugar, 250g

Lamb Brand Brown Flax Seeds, 3 tbsp

Lamb Brand Bicarbonate of Soda, 1 tsp.

Lamb Brand Ground Cinnamon, pinch

Lamb Brand Salt, pinch

Lamb Brand Nuts to decorate the surface of the cake

Hot water [not boiling], 300ml

Cocoa Powder, 75g

Coconut oil, 50g

Creamed coconut, 30g

Apple vinegar, 1 tbsp.

Coffee powder, pinch

For the icing [optional]: 

Lamb Brand Brown Sugar, 50g

Lamb Brand Ground Cinnamon, pinch

Lamb Brand Salt, pinch

Cioco Pasticceria Chocolate, 150g

Water 75ml

Creamed coconut, 50g

Coffee powder, pinch

Cocoa Powder, 2 tbsp

Firm tofu, cut into 2cm cubes, 250g

Sunflower oil, divided for roasting & cooking, 5 tbsp.

A variety of vegetables, e.g. cherry tomatoes, mushrooms, peppers and onions, cut in chunks

For the marinade:

Lamb Brand Brown Sugar, 1 tsp.

Double Panda Soy sauce, 4 tbsp.

Sesame oil, 2 tbsp. Mirin / rice vinegar, 1 tbsp.

Garlic cloves, minced or grated, 1-2

Fresh ginger, minced or grated, 1 tbsp.

Chilli paste / cayenne / red chilli, halved, de-seeded & finely chopped, 1 tsp.

Kaffir lime leaves, chopped, 2

Fresh coriander, finely chopped, handful

Coating:

Lamb Brand Corn Flour, 2 tbsp.

Lamb Brand Sesame Seeds, 2 tbsp.

Lamb Brand Salt and pepper, to taste

Chilli Flakes (optional), ½ tsp.

Lamb Brand Self-Raising Flour, 500g

Lamb Brand Bicarbonate of Soda, 1 1/2 tsp.

Lamb Brand Sunflower Seeds, 3 tbsp

Lamb Brand Salt, 1/2 -1 tsp.

Buttermilk, 400-450ml

Serves 2

Lamb Brand Wholegrain Rice, cooked 150g

Lamb Brand Star Anise, 1 tsp.

Lamb Brand Salt, pinch

Lamb Brand Cashew nuts / Peanuts, roasted, for serving [optional]

Double Panda Soy Sauce, 1 tbsp.

Eggs, beaten 2

White onion 1 small / Green onion 2, finely chopped

Garlic cloves, minced or finely chopped 2

Small carrot, finely chopped 1

Additional vegetables, finely chopped (e.g. asparagus, broccoli, cabbage, mushrooms, bell pepper, and / or peas), 200g

Grape seed / Funflower oil, divided 2 tsp. + 2 tbsp.

Toasted Sesame oil, 1 tsp.

Serves 4

For Pistachio Pesto Sauce:

Lamb Brand Roasted Shelled Pistachios, 200g

Lamb Brand Basil / Mint, 3 tbsp.

Lamb Brand Salt and Pepper, to taste

Pasta Pantanella, uncooked 400g

Olive oil, 120ml

Parmesan Cheese, grated 60g

Cherry tomatoes, fresh or roasted 50g

Garlic clove, minced 1

Lemon, squeezed 1

For Garnish:

Lamb Brand Basil / Mint

Lamb Brand Pistachios

Lemon zest

Lamb Brand quinoa, 125g uncooked

Lamb Brand Breadcrumbs / Lamb Brand Ground Almonds, 75g

Lamb Brand Cumin Seeds, 1 tbsp.toasted and crushed

Lamb Brand Salt, 1½ tsp.

Lamb Brand Smoked/Hot Paprika, 1 tsp.

Lamb Brand Coriander seeds, 1 tbsp.toasted and crushed

Cauliflower,800g

Parmesan cheese, 75g

Garlic clove, 1 minced

Egg, 1

Olive oil, divided 3-4 tbsp.

Lamb Brand Black Beans, cooked

300g Lamb Brand Salt and Pepper, pinch,

Onion, finely chopped 1

Garlic clove, minced 1

Water, 60ml

Pickled jalapeños, chopped 4 slices

Oil 1 tbsp.   

Serves 2

Lamb Brand Hazelnuts or any other Lamb Brand nut, chopped and roasted 35g

Lamb Brand Salt and Pepper, pinch

Snow Peas, lightly steamed (for 1 minute) 200g

French beans, trimmed, chopped and lightly steamed (for 4 minutes) 200g

Garlic clove, crushed 1

Olive oil, 1 tbsp.

Fresh parsley, chopped small handful

Serves 2

Lamb Brand Quinoa (Red or White), rinsed and drained 150g

Lamb Brand Salt and Pepper, pinch

Garden Peas, fresh/lightly steamed (for 1-2 minutes) 250g

Large Strawberries, sliced 8

Feta Cheese, crumbled 100g

Fresh Mint, finely chopped 2 tbsp.

For the Dijon Vinaigrette:

Extra Virgin Olive Oil, 60ml

Balsamic Vinegar, 2 tbsp.

Dijon Mustard, 1 tsp.

You will need:

For the Crust:

• Lamb Brand Pistachios, 150g 
• Lamb Brand Salt, pinch 
• Medjool dates, 6 pitted 
• Maple syrup, 1 tbsp 

You will need:

• Lamb Brand Quinoa, 150g cooked 
• Lamb Brand Herbs/Nuts, chopped to serve 
• Asparagus spears,8 tough ends trimmed 
• Avocado,1 diced 
• Salad Greens, handful 

For Goat Cheese:

• Lamb Brand Salt and Pepper, pinch 
• Fresh gbejna, 100g 
• Soft goat cheese, 50g 
• Small beet, ½ cooked 
• Extra virgin olive oil, 1 tbsp 

For the Dressing:

• Lamb Brand Salt and Pepper, pinch 
• Extra virgin olive oil, 2 tbsp 
• Lemon juice, 1 tbsp 
• Garlic clove, 1 small minced 
• Basil/Mint leaves, 3 chopped

This recipe serves for 4.

Lamb Brand Arborio rice 200g

Lamb Brand Table Salt 1 tsp.

Lamb Brand Dry Chives 1 tsp.

Lamb Brand Dry Mint 1 tsp.

Lamb Brand Black Pepper ¼ tsp

Vegetable Stock 800ml

Artichoke Hearts 250g, cut into bite-size wedges

Dry White Wine 240ml

Fresh / Frozen Peas 75g

Olive Oil 60ml

Feta Cheese 50g, crumbled

Small Shallots 2, finely chopped

Juice of ½ lemon

Lamb Brand Sunflower Seeds 120g

Lamb Brand Pumpkin Seeds 120g

Lamb Brand Sesame Seeds 60g

Lamb Brand Linseeds 60g, ground

Lamb Brand Chia Seeds 60g

Lamb Brand Salt & Pepper 1 tsp.

Life Sundried Tomatoes 1 tbsp., chopped

Italian Dried Seasoning ½ tsp

Serves 4

For the roasted vegetables:

Lamb Brand Cumin Seeds 1 tbsp.

Lamb Brand Fennel Seeds 1 tsp.

Lamb Brand Cinnamon ¼ tsp. 

Lamb Brand Ground Giner ¼ tsp

Lamb Brand Smoked Paprika ¼ tsp.

Lamb Brand Ground Coriander ¼ tsp.

Lamb Brand Black Pepper pinch

Lamb Brand Table Salt pinch

Lamb Brand Cayenne Pepper pinch

Baby Carrots 500g, sliced in half lengthwise

Fennel 500g (about 2 medium bulbs), sliced lengthwise into thin sections

Olive / Coconut Oil 4 tbsp.

Medium Red Onions 2, peeled and sliced into eights 

Lemon Juice • 1 tbsp.

Honey 1 tsp.

For the lentils:

Green / Brown Lentils 225g, soaked then drained

Lamb Brand Star Anise 1

Lamb Brand Table Salt, pinch

Olive Oil 1 tbsp.

A handful of fresh mint / parsley, roughly chopped

For the yoghurt dressing:

Lamb Brand Table Salt, pinch

Greek Yoghurt 250ml 

Zest of 1 lemon

Serves 4

For the mushroom & lentil ragout:

Lamb Brand Brown / Green Lentils 100g

Lamb Brand Oregano or Mixed Herbs 1 tsp.

Lamb Brand Corn Flour 1 tsp.

Lamb Brand Chilli Flakes ¼ tsp.

Vegetable Stock 250ml

Mushrooms 100g, slices or diced

Red Wine 60ml

Tomato Paste 2 tbsp.

Water 2 tbsp.

Garlic Clove 1, finely chopped 

Small Onion 1, finely chopped

Olive Oil 1 tbsp     

For the cauliflower slices: 

Lamb Brand Walnuts 40g, chopped

Cauliflower Heads 2

Lamb Brand Salt 1/2 tsp. 

Lamb Brand Chilli Flakes ¼ tsp.

Water 4 tbsp.

Olive Oil 2 tbsp 

Zest and juice of 2 lemons 

Garlic Cloves 2, finely chopped 

Honey / Agave 1 tsp.  

Lemon wedges, for serving

A handful parsley, chopped 

Lamb Brand Parboiled Rice 75g, rinsed

Lamb Brand White Granulated Sugar 1 tsp

Lamb Brand Ground Allspice 1 tsp

Lamb Brand Ground Cinnamon 1 tsp

Lamb Brand Table Salt 1/2 tsp

Lamb Brand Fine Table Salt pinch

Lamb Brand Ground Black Pepper pinch

Green Cabbage 1 head, about 650-700g

Chestnuts 225g, roasted, shelled & chopped 

Water 150ml

Garlic Cloves 4, finely chopped

Extra Virgin Olive Oil, 3 tbsp, divided

Small Onion 1, finely chopped

Small Handful Fresh Dill, finely chopped 

Small Handful Fresh Parsley, finely chopped

Juice of 1 lemon

Lemon wedges

Serves: 4

For the curry sauce:

Lamb Brand Ground Coriander 3 tsp.

Lamb Brand Ground Cumin 2 tsp.

Lamb Brand Turmeric ½ tsp.

Lamb Brand Chilli Flakes ½ tsp. 

Lamb Brand White Granulated Sugar 1 tsp.

Garlic Cloves 3

Soy Sauce 2 tbsp.

Lime Juice 1½ tbsp.

Stalk Lemongrass 1, sliced

Thumb-size piece Ginger 1, sliced

Coconut Milk ¾ can (reserve remaining ¼ can)  

Lamb Brand Whole Grain Rice 300g

Lamb Brand Cickpease or Lentils 100g 

Pumpkin or Squash 500g, peeled and chopped into chunks

Whole Kaffir Lime Leaves 2-3

Medium Sweet Potato 1, chopped into chunks

Thick Coconut Milk ¼ can

Snow Peas, handful

Fresh Coriander handful, for garnish 

Lamb Brand Chickpeas 250g, cooked

Lamb Brand Ground Cumin 1/2 tsp

Lamb Brand Salt, to taste

Lamb Brand Sweet Paprika, for serving

Lamb Brand Durum Wheat Tortilla

Water 2 to 3 tbsp

Olive Oil 2 tbsp

Garlic Clove 1, minced

Lemon Juice 1/4 cup

Tahini 1/4 cup

Lamb Brand Couscous 1 cup, uncooked

Lamb Brand Shredded Coconut 4 tbsp

Lamb Brand Pistachios 4 tbsp, chopped

Lamb Brand Curry Powder 1 tbsp

Lamb Brand Black Raisins 1/2 cup

Lamb Brand Red Almonds, sliced

Lamb Brand Black Pepper 1/2 tsp

Lamb Brand Table Salt 1/4 tsp

Life Dried Apricots 1/2 cup, chopped

Garlic Cloves 2, chopped

Water 2 cups

Olive Oil 2 tbsp

Green Onion 1/2 cup, chopped

Lamb Brand Deep Pan Pizza Mix 1kg

Lamb Brand Rosemary 1 tbsp

Lamb Brand Sea Salt 1tsp

Water 440ml

Olive Oil 60ml

Black Olives 10, chopped

Lamb Brand Red Quinoa 120g

Lamb Brand Blanched Almonds 50g, sliced

Lamb Brand Bread Crumbs 40g

Lamb Brand Sea Salt ¾ tsp

Lamb Brand Whole Black Pepper, to taste

Vegetable Broth 240ml

Marinated Sun Dried Tomatoes 40g

Parmesan Cheese 25g, finely grated

Fresh Basil Leaves 10g

Garlic Clove 1

Sun Dried Tomatoes Oil 1 tbsp (from marinated tomatoes)

Small Onion, chopped

Egg 1

Olive Oil for the pan

Lamb Brand White Quinoa 120g

Lamb Brand Medium Oats 110g

Lamb Brand White Chocolate Chips 85g,

Lamb Brand Castor Sugar 75g

Lamb Brand Desiccated Coconut 50g

Lamb Brand Vanilla Powder 1 tsp

Lamb Brand Baking Powder ½ tsp

Lamb Brand Cinnamon, pinch

Fresh Blueberries 125g

Vanilla Greek Yoghurt 70g

Eggs 2

Fresh Lemon Juice 1tbsp

Lemon Zest 1 tsp

Lamb Brand Multigrain Wraps 1 packet

Lamb Brand Crushed Hazelnuts 100g

Sundried Tomatoes

Rucola & Rocket Leaves

Cherry Tomatoes

Cream Cheese

Skewers

Lamb Brand Durum Flour Tortillas 4

Lamb Brand Couscous 1 cup

Lamb Brand Ground Cumin 1 tbsp

Lamb Brand Ground Turmeric 1 tsp

Lamb Brand Ground Coriander 1 tsp

Tomatoes 300g, chopped

Zucchini 300g, chopped

Aubergine 200g, chopped

Olive Oil 2 tsp

Red Capsicum 1, chopped

Garlic Clove 1, crushed

Boiling Water 1 cup

Lemon Wedges, to serve

Mint Yoghurt, to serve

Lamb Brand Wholemeal Tortilla Wraps 4

Lamb Brand Oregano, to taste

Olive Oil 2 tbsp

Mozzarella 1 1/2 cups, grated

Fiammi Tomato Sauce, 1 cup

Fresh Basil Leaves 1/4 cup

Lamb Brand White Quinoa 400g

Lamb Brand Red Almonds 150g

Lamb Brand Sultanas 125g

Lamb Brand Curry Powder 2 tsp

Lamb Brand Cinnamon 1 tsp

Lamb Brand Ground Cumin 1 tsp

Lamb Brand Salt

Lamb Brand Black Pepper

Fiamma Chickpeas 400g

Tomatoes 2

Green Apple 1

Lemon Juice 1 tbsp

Olive Oil

Try out these healthy patties, you wont regret it! 

Lamb Brand Red Kidney Beans 125g

Lamb Brand Oats 100g

Lamb Brand Breadcrumbs 2 tbsp and more for dipping

Lamb Brand Chilli Flakes ½ tsp

Lamb Brand Black Pepper 1 tsp

Lamb Brand Salt

Sweet Potato 350g

Roasted Spring Onions 50g

Olive Oil 1 tsp

For the condiments:

Avocados 2, sliced

Tomatoes 2, sliced

Baby Potatoes 1kg

Green Lime 1

Onion 1, caramelized

Baby Lettuce Burger Buns, whole grain

Fresh Coriander

Baby Lettuce

Lamb Brand Plain Flour 150g

Lamb Brand Brown Sugar 65g

Lamb Brand Self-raising Flour 35g

Lamb Brand Icing Sugar 2 tbsp

Lamb Brand Corn Flour 2 tbsp

Lamb Brand Ground Cinnamon 1 tsp

Lamb Brand Ground Nutmeg 1 tsp

Lamb Brand Ground Ginger 1 tsp

Lamb Brand Ground Cardamom 1 tsp

Butternut Squash 600g, cooked mashed

Cream 180ml

Eggs 3 Maple

Syrup 2 tbsp

Water 2 tbsp, approx

Suggested Toppings: Toppings that are not too moist are best. You can always pre-roast veggies to reduce moisture.

Topping Ideas: Sliced bell peppers, roasted zucchini or eggplant, olives, sun-dried tomatoes, thinly sliced red onion, artichoke hearts, capers. 

Lamb Brand Polenta 500g, cooked and cooled

Lamb Brand Wholegrain Rice 220g, cooked and cooled

Lamb Brand Coarse Sea Salt 1 tsp

Lamb Brand Garlic Powder ½ tsp

Lamb Brand Wholemeal Flour (add to thicken the pizza dough)

Molino Chickpea Flour 110g

Lamb Brand Red Lentils 130g

Lamb Brand Breadcrumbs 50g

Lamb Brand Thyme 2 tsp

Lamb Brand Coarse Sea Salt, to taste

Lamb Brand Black Pepper, to taste

Life Sundried Tomatoes 100g

Mushrooms 100g, chopped

Parmesan Cheese 50g

Eggs 3 (for compostition) + 3 more (optional-to place inside the veggie bake)

Carrot 1, chopped

Onion 1, chopped

Parsley, 1 bunch

Dill, 1 bunch

Green Onions, 1 bunch

For the sauce: Makes 2¾ cup

Lamb Brand Walnuts 55g, chopped

Lamb Brand Salt ¼ tsp

Fiamma Crushed Tomatoes 600g

Red Peppers 4

White Vinegar ½ tsp

Garlic Bulb, ¼ of top cut off

For the pasta and filling:

Lamb Brand Salt & Pepper, to taste

Fiorillo Lumaconi pasta 500g

Ricotta 500g

Parmesan Cheese 70g + 35g, freshly grated & divided

Fresh Spinach 2kg

Ground Red Pepper ¼ tsp

For the dough

Lamb Brand Self-raising Flour 150g

Lamb Brand Plain Flour 150g

Olive Oil 125ml

Warm Water 125ml

Egg Yolk 1

For the Cheese Filling (mix all ingredients together)

Lamb Brand Breadcrumbs 1 tbsp

Lamb Brand Ground Nutmeg ¼ tsp

Ricotta Cheese 100g

Feta Cheese 100g, grated

Egg 1, lightly beaten

For the Peas Mixture

Lamb Brand Split Peas 200g

Lamb Brand Dried Basil 1 tsp

Lamb Brand Salt

Lamb Brand Pepper

Butter 2 tbsp, divided

Juice of 1 lemon

Water

For the Pastry

Lamb Brand Plain Flour 125g, plus extra for rolling

Lamb Brand Wholemeal Flour 125g

Butter 150g

Egg 1, beaten

For the Filling

Lamb Brand Nutmeg pinch, grated

Lamb Brand Cooking Salt

Lamb Brand Ground Black Pepper

Potatoes 850g, peeled and cut into quarters

Double Cream 250ml

Mature Cheddar Cheese, 175g coarsely grated

Baby Spinach Leaves 100g

Butter 25g

Onion 3, halved and sliced

Garlic Cloves 2, crushed

Fresh Parsley Leaves 2 tbsp, chopped

Sunflower Oil 1 tbsp

For the dough

Lamb Brand Semolina 300g

Lamb Brand Flour "00" 200g

Lamb Brand Salt 1 tsp

Egg Yolks 6

Olive Oil 2 tbsp

Whole Egg 1

For the filling

Ricotta 200g

Cloves Garlic 2

Tomatoes 2

Red Onion 1

Chopped Basil 1 tbsp

Chopped Dill 1 tsp

Ripe Avocado 1/2

Red Chilli 1/2

Lamb Brand Medium Oats 90g

Lamb Brand Semolina 2 tbsp

Lamb Brand Cumin Seeds 1 tsp

Lamb Brand Ground Coriander 1 tsp

Lamb Brand Curry Powder 1 tsp

Lamb Brand Chilli Flakes ½ tsp

Lamb Brand Turmeric ¼ tsp

Lamb Brand Raw Peeled Peanuts

Water 310ml

Lemon Juice 2 tbsp

Small Onion 1, finely chopped

Handful Spinach, chopped

Small Red Bell Pepper, finely chopped

Garam Masala ½ tsp

Fresh ricotta

Fresh coriander

Minced garlic

Vegetable oil

Lamb Brand Quinoa 200g, rinsed under cold water

Lamb Brand Kidney Beans 200g, cooked

Lamb Brand Sweet Paprika 1 tsp

Lamb Brand chilli Flakes, pinch

Hot Water 500ml

Sliced Black Olives 3 tbsp

Tomatoes 2, diced

Olive Oil 2 tbsp

Shredded Parmesan Cheese 2 tbsp

Sachet Taco Seasoning

Avocado 1, chopped

Balsamic Vinegar 1 tbsp

Chicken Breast 1 large

Honey 1 tsp

Mixed salad leaves

Juice of a Lime

Sour Cream for serving

Lamb Brand Cinnamon Sticks 1

Lamb Brand Nutmeg 1

Lamb Brand Cooking Salt to taste

Lamb Brand Ground Black Pepper to taste

Giglio Cannelloni Tubes 500g

Fiamma Crushed Tomatoes 3x400g

Fiamma Tinned Chickpeas 2 x410g, drained

Hulala Single Cream 300ml

Fresh Spinach 500g, washed

Sour Cream 400ml

Parmesan Cheese 75g, freshly grated

Feta Cheese 75g

Cloves Garlic 2, peeled and chopped

Red Onions 2, peeled and finely chopped

Medium Carrots 2, peeled and finely chopped

Celery Sticks 2, trimmed and finely chopped

Small Red Chilli 1, crumbled

Lemon 1

Large Handful Black Olives, de-stoned and finely chopped

Small Bunch Fresh Rosemary

Olive Oil

Lamb Brand Walnuts 50g

Lamb Brand Breadcrumbs 50g

Lamb Brand Sesame Seeds 1 tsp

Lamb Brand Chilli Flakes 1 tsp 500g

Puff Pastry 500g

Blue Cheese 100g

Fresh Thyme 4 sprigs

Eggs 2

Olive Oil 1 tbsp

Butternut Squash ½ (cut lengthways) 

Lamb Brand Brown Lentils 400g, rinsed, drained and cooked

Lamb Brand Basmati Rice 200g

Lamb Brand Curry Powder 2 tbsp

Lamb Brand Cooking Salt

Cauliflower 500g, cut into florets

Aubergine 320g, roughly chopped, honey glazed

Vegetable Stock 250ml

Water 250ml

Red Onion 150g medium, sliced thinly

Clove Garlic 1, crushed

Lime 1

Coriander, small bunch

Lamb Brand Deep Pan Pizza Mix 440g - 4 x 110g pizza balls

Char-grilled Eggplant 320g, chopped coarsely

Gardinira Mix 170g

Sun-Dried Tomatoes 90g (for pesto)

Seeded Kalamata Olives 75g

Cheddar Cheese Grated 50g

Fresh Oregano Leaves loosely packed

Serves 2

Lamb Brand Arborio Rice 180g

Lamb Brand Pumpkin Seeds 1 tbsp

Lamb Brand Table Salt, to taste

Lamb Brand Black Pepper, to taste

Pumpkin 600g

Vegetable Stock 600ml

Butter 25g

Sage Leaves 10, finely chopped

Garlic Cloves 4, finely chopped

Parmesan Cheese 4 tbsp, grated

Olive Oil 2 tbsp

Onion 1, finely chopped

Parsley 1 tbsp, chopped

Fresh Seasoning

For the Primavera:

Lamb Brand Green Lentils 200g

Lamb Brand Green Peas 130g

Pantanella Fusilli 250g

Garlic Cloves 3, minced

Leek, thinly sliced into rounds and rinsed off

Bunch Asparagus, ends broken off and chopped into 1 inch pieces

Extra Virgin Olive Oil ½ tbsp

For the Sun-Dried Tomato Basil-Hemp Pesto:

Lamb Brand Sun-dried Tomatoes 40g

Lamb Brand Roasted Sunflower Seeds 30g

Lamb Brand Table Salt ¼ tsp

Lamb Brand Black Pepper, to taste

Fresh Basil Leaves 90g

Extra Virgin Olive Oil 2 tbsp

Small Clove Garlic 1

Fresh Lemon Juice 1 tbsp

Water 1 tbsp

Lamb Brand Almonds 100g, chopped

Lamb Brand Breadcrumbs 25g

Lamb Brand Nutmeg 2 tsp, grated

Lamb Brand Brown Sugar 2 tsp

Lamb Brand Basil ½ tsp

Lamb Brand Marjoram ½ tsp

Lamb Brand Table Salt

Lamb Brand Black Pepper

Giglio Cannelloni 250g

Spinach 450g, chopped

Chopped Tomatoes Cans 2 x 400g

Cottage Cheese 200g

Reduced Fat Mozzarella 50g, cut in cubes

Mature Cheddar Cheese 25g, grated

Garlic Cloves 2, crushed

Parsley leaf to garnish

Lamb Brand Plain Flour 115g

Lamb Brand Table Salt

Lamb Brand Ground Black Pepper S

emi-Skimmed Milk 300ml

Large Courgettes 2

Olive Oil 2 tbsp

Fresh Thyme 2 tbsp

Red Onion 1

Red Bell Pepper 1

Egg 1

Aubergine 1, trimmed, halved & thickly sliced

For the Feta Pesto:

Lamb Brand Almonds 60g

Lamb Brand Table Salt ¼ tsp

Lamb Brand Ground Black Pepper ¼ tsp

Fresh Basil Leaves 250g

Crumbled Feta Cheese 115g

Olive Oil 75ml

Lemon Juice 5ml

Small Clove Garlic 1, minced

Lamb Brand Cannellini Beans 200g

Lamb Brand Blanched Almonds 200g

Lamb Brand Breadcrumbs 6 tbsp

Lamb Brand Pine Nuts 4 tbsp

Lamb Brand Thyme 2 tbsp

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Vegetable Stock 150ml

Feta 100g, crumbled

Rucola 50g

Stems Chard 6, thinly sliced

Medium Leeks 4, trimmed, cleaned and thinly sliced

Medium Butternut Squash 2

Clove Garlic 2, crushed Small

Red Onion 2, thinly sliced

Olive Oil 2 tbsp

Black Mustard Seeds 1tbsp

Basil, to garnish (optional)

Lamb Brand Minestra Mediterrania 400g

Lamb Brand Raisins 200g

Lamb Brand Whole Grain Rice 70g

Lamb Brand Basmati Rice 70g

Lamb Brand Red Lentils 50g

Lamb Brand Cinnamon Sticks 5cm piece

Lamb Brand Ground Turmeric ½ tsp

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Vegetable Stock 300ml

Tomatoes 200g, chopped

Butter 15g

Eggs 4

Freshly Chopped Herbs 4 tbsp (parsley & basil)

Olive Oil 2 tbsp

Garlic Clove 1, peeled & crushed

Bunch Spring Onions 1, trimmed & finely sliced

Spring of Fresh Dill, to garnish

Lamb Brand Green Lentils 200g

Lamb Brand Split Red Lentils 200g

Lamb Brand Red Kidney Beans 200g

Lamb Brand Black Beans 200g

Lamb Brand Ground Cumin 2 tbsp

Lamb Brand Ground Coriander 2 tbsp

Lamb Brand Paprika 2 tbsp

Lamb Brand Dried Oregano 2 tbsp

Lamb Brand Whole Nutmeg 1, for grating

Lamb Brand Ground Cinnamon 1 tsp

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Chopped Tomatoes 400g, canned

Baking Potatoes 4, large

Cloves Garlic 4, peeled

Tomato Puree 2 tbsp

Onions medium 2, peeled

Olive Oil 2 tbsp

Lime 1

Medium Leek, trimmed

Long Fresh Red Chilli 1

Organic Vegetable Stock 1ltr

Fresh Coriander, handful

Serves 4

Ready in 40 minutes

Lamb Brand Long Grain Rice 250g, rinsed

Lamb Brand Chickpeas 200g

Lamb Brand Black Raisins 100g

Lamb Brand Cashew Nuts 100g, roasted

Lamb Brand Mild Curry 2 tbsp

Lamb Brand Garlic Granules 2 tsp

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Vegetable Stock 450ml

Spinach Leaves 150g, fresh or frozen

Sunflower Oil 1 tbsp

Natural Yoghurt to serve (optional)

Lamb Brand Basmati Rice 500g

Lamb Brand Whole Peas 200g

Lamb Brand Plain flour 3 tbsp

Lamb Brand Table Salt ¾ tsp

Zucchini 600g, diced

Butternut Squash 400g

Vegetable Stock 400ml

Low-Fat Milk 350ml

Pepper Cheese 300g, shredded and divided

Brie Cream Cheese 120g

Jalapenos 90g, chopped

Red or Green Bell Peppers 2, chopped

Extra-Virgin Olive Oil 2 tsp

Large Onion 1, diced

For the burgers

Lamb Brand Chickpeas 200g, cooked

Lamb Brand Plain flour 50g

Lamb Brand Ground Cumin 2 tsp

Lamb Brand Chopped Parsley 1 tbsp

Lamb Brand Ground Ginger 1 tbsp

Cheddar Cheese 100g, grated

Slider Buns 6 small

Lollo Bianco Leaves 6

Garlic Cloves 2

Onion 1

For the salsa

Large tomato 1

Aubergine 1/2

Avocado 1/2

For the pizza dough:

Lamb Brand Plain Flour 500g

Lamb Brand Table Salt 1 tsp

Lamb Brand White Granulated Sugar 1 tsp

Lamb Brand Garlic Flakes ½ tsp

Lamb Brand Dried Oregano ½ tsp

SAF Yeast 12g

Warm Milk 300ml

Parmesan Cheese 100g, grated

Butter 100g

Yeast 12g

Egg 1, beaten for egg wash

Filling suggestions:

Tomato Polpa

Fresh Mozzarella Cheese, 2 balls

Fresh basil leaves

Or

Mushrooms 100g, sliced

Chorizo Sausage, sliced

Or

Ricotta cheese 1 tub

Spinach 2 tbsp, cooked and chopped

Black Olives 1 tbsp, chopped

Or

Onion 1, fried

Zucchini 1, thinly sliced

Smoked salmon

Zest of a lemon

Lamb Brand Red Lentils 200g, cooked

Lamb Brand Potato Mash 120g

Lamb Brand Raisins 100g

Parmesan Cheese 100g, grated

Chopped Tomatoes 4 large

Marrows 4

Cloves Garlic 3, crushed

Onion 2, thinly sliced

Red Pepper 2, thinly sliced

Spinach 2 handfuls, lightly steamed

Basil 2 tbsp, shredded

Olive Oil

Lamb Brand Black Beans 200g

Lamb Brand Walnuts 60g

Lamb Brand Pine Nuts 60g

Cherry Tomatoes 400g, halved

Ricotta Cheese 200g (optional)

Medium Zucchini 4

Sprig of Basil 4, leaves finely sliced

Fine Minced Garlic 2 tsp

Extra Virgin Olive Oil 1 1/2 tbsp

Balsamic Vinegar 1 tbsp

Lamb Brand Che Pasta Spaghetti 250g

Lamb Brand Walnuts 50g

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Unsweetened and unflavoured Coconut Milk 120ml

Nutritional Yeast 30g

Medium Cauliflower 1

Bunch Spinach 1

Minced Garlic 1 tbsp

Fresh Lemon Juice 1 tbsp

Extra Virgin Olive Oil 1/2 tablespoon

Fresh parsley, for garnish

Lamb Brand White Quinoa 500g, cooked and cooled

Lamb Brand Bread Crumbs 150g

Lamb Brand Garlic Granules 2 tsp

Lamb Brand Cooking Salt, 1 tsp

Parmesan Cheese 200g, grated

Fresh Chives 100g, chopped

Kale 4 bunches, cleaned, deveined, finely chopped

Eggs 3, beaten

Olive Oil 2 tbsp, plus more for frying

Onion 1/2, finely diced

Lamb Brand Polenta 200g

Lamb Brand Cooking Salt 1/2 tsp, divided

Lamb Brand Ground Black Pepper 1/4 tsp, divided

Mushroom blend 400g

Gorgonzola Cheese 85g, crumbled

Low-Fat Milk 70ml

Sweet Onion 2, thinly sliced

Red Bell Pepper 1, thinly sliced

Garlic 1 tsp, minced

Fresh Thyme 1 tsp, chopped

Water 1/2 cup

Fresh Parsley, chopped

Lamb Brand Couscous 140g

Lamb Brand Pine Nuts 50g 

Lamb Brand Ground Black Pepper, to taste

Lamb Brand Table Salt, to taste

Vegetable Stock 280ml

Mozzarella 150g, chopped

Cherry tomatoes 80g, halved

Red and Yellow Peppers 2 of each

Garlic Cloves 2, chopped

Parsley and Basil 2 tbsp, chopped

Olive Oil 1 tbsp

Onion 1 small, chopped

Fresh seasoning

Makes 13 - Approx 6cm diameter

Lamb Brand Red Quinoa 100g

Lamb Brand Wholemeal Flour 2 tbsp

Lamb Brand Table Salt ½ tsp

Lamb Brand Ground Black Pepper to taste

Carrots 140g, shredded

Parmesan Cheese 50g, grated

Mozzarella Cheese 50g, grated

Green Onion Stalks 2, sliced

Garlic Cloves 2, minced

Eggs 2, well beaten

Parsley handful chopped

Oil or Cooking Spray for greasing

into your or your family’s diet because you don’t even notice. Ideal for dinner, brunch or lunch!

Makes 30cm Quiche Pan 

Ready in 100 minutes

Lamb Brand White Quinoa 100g

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Cherry Tomatoes 250g, halved

Vegetable Stock 240ml

Greek Yoghurt 170g

Spinach 50g, cut into thin strips

Parmesan Cheese 50g

Eggs 6

Mushrooms 4, thinly sliced

Garlic Cloves 2, minced

Onion 1, finely chopped

Oil for cooking

Serves 4

You will need:

Lamb Brand Medium Bulgur Wheat 164g

Lamb Brand Plain Flour 128g

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Lamb Brand Paprika, pinch

Garlic Cloves 5, roughly chopped

Green Courgettes 4 to 5, peeled in stripes and cut in chunky chips

Tomatoes 3, peeled and finely chopped

Olive Oil 3 tablespoons

Large Onion 1, chopped

Tomato Puree 1 tablespoon

Fresh Dill, to garnish

Lamb Brand Polenta 250g

Lamb Brand Flaked Almonds, 2 tbsp

Lamb Brand Table Salt for seasoning

Lamb Brand Ground Black Pepper for seasoning

Vegetable Stock 1.375L

Mixed Mushrooms 500g, thinly sliced 

Fresh Asparagus 250g, woody ends trimmed

Mascarpone 85g

Extra Virgin Olive Oil 60ml

Balsamic Vinegar 60ml

Parmesan 50g, finely grated  

Soft Goat’s Cheese, 2tbsp

Olive oil, to grease

Lamb Brand Polenta 24 oz tube, cut into 1/2-inch slices*

Lamb Brand Red Pepper Flakes 1/2 tsp

Red Peppers 3, roasted

Capers 2 tbsp

Garlic Clove 1

Flat-leaf parsley 3/4 cup

White Onion 1/2

Calamata Black Olives 1/2 cup, pitted

Extra-virgin olive oil, 1/4 cup 

*prepared as per packet instructions

For the gnocchi

Lamb Brand Flour 00 140g

Lamb Brand Semolina 3 tbsp

Potatoes 850g, peeled

Parmesan cheese 100g, grated

Egg yolk 1

Fresh seasoning

You will also need

Lamb Brand Walnuts 100g, chopped

Butternut squash or pumpkin 200g, peeled and diced

White wine 200ml

Double cream 100ml

Butter 25g

Garlic Cloves 4, crushed

Fresh Thyme 1 tsp, chopped

Olive Oil 1 tbsp

Fresh seasoning

For the pastry

Lamb Brand Wholemeal Flour 150g

Lamb Brand Plain Flour 125g

Lamb Brand Table Salt, pinch

Cold Water 100ml

Butter 80g

Egg 1, beaten plus extra beaten egg for glazing

For the filling

Lamb Brand Mixed Nuts, Pecans, Cashews and Hazelnuts 600g

Lamb Brand Dried Cranberries 150g

Lamb Brand Table Salt, for seasoning

Lamb Brand Ground Black Pepper, for seasoning

Chestnut mushrooms 250g, finely chopped

Fresh Cranberries 125g

Gruyère Cheese 150g, grated

Thyme Sprigs 6, roughly chopped

Sage Leaves 5, roughly chopped

Leeks 4, finely sliced

Rosemary Sprigs 4, picked

Eggs 3

Garlic Cloves 3, finely chopped

Vegetable Stock Pot 1

Olive Oil 1 tbsp

Lamb Brand Self-Raising Flour 180g

Lamb Brand Wholemeal Flour 130g

Lamb Brand Baking Powder 1 tsp

Lamb Brand Bicarbonate of Soda ½ tsp

Lamb Brand Table Salt pinch

Pumpkin 240g, cut into small cubes

Milk 275ml

Plain Yoghurt 100ml

Butter substitute 60g plus 1 extra tablespoon 

Pumpkin Seeds 50g

Eggs 2, beaten

Honey 1 tbsp

Fresh Rosemary 1 tbsp, chopped

Serves: 4

Lamb Brand Dry Basil, 1 tbsp 

Lamb Brand dried oregano, ¼ tsp

Lamb Brand Ground Black Pepper, to taste

Lamb Brand Table Salt, to taste

Gran Cucina Cream Light, 100g

PrimeLuci Penne, 500g

Polpa, 400g

Olive oil, 2 tbsp

Onion 1, diced

Garlic 1 clove, minced

White sugar, ¾ of a tsp 

Butter, 1 tbsp

Makes: 25-30 

You will need:

Lamb Brand Polenta, 300g

Lamb Brand Self-raising Flour, 100g

Lamb Brand Table Salt, to taste

Lamb Brand ground black pepper, to taste

Beer, 330ml

Sweetcorn, 330ml (fresh or frozen)

Spring onions, 4 (trimmed or finely sliced)

Cheddar cheese, 120g (grated)

Vegetable oil, 1l 

Paprika, pinch

1.Put the polenta and flour into a bowl, add your beer, and leave to sit for a few minutes.

2.Add the corn, sliced spring onions, grated cheese and a pinch of salt and pepper and use a fork or a spoon to mix it up really well.

3.Once your batter is ready, pour your vegetable oil into a large sturdy pan and put it on a high heat.  (Please make sure you don't move the pan about and that no one is running around the kitchen while you're doing this)

4.You want the oil to reach about 180ºC, so if you don't have a thermometer get a small piece of potato and drop it into the pan. When it turns crisp and golden and rises to the top, the oil is ready to go. 

5.Get a tablespoonful of mix and carefully drop it into the hot oil. Cook the dumplings in batches.

6.Keep your eye on them and let them fry for about 3 to 4 minutes, then remove with a slotted spoon and drain on a plate lined with kitchen paper. 

7.Sprinkle over a tiny bit of sea salt and a hit of paprika to finish them off, and serve right away.

Total Time: 1 hr.  Serves: 4 

Ingredients: 

You will need:

Lamb Brand Lentil Mix, 200g

Lamb Brand Potato Mix, 2 x 120g

Lamb Brand Plain Flour, 40g

Lamb Brand Table Salt

Lamb Brand Ground Black Pepper

Zucchini, 250g (grated & moisture removed)

Cherry tomatoes, 175g (chopped)

Fresh ricotta, 125g

Eggs, 4

Egg whites, 2

Garlic cloves, 2 (crushed)

Onion, 1 (finely chopped)

Fresh chives, 2 tbsp (chopped)

Fresh parsley, 2 tbsp (chopped)

Olive oil, 2 tsp

Baby rocket leaves, to serve

Balsamic vinegar, to serve

1.Preheat oven to 180C. Grease and line a 26 x 16cm (base measurement) slice pan.

2.Prepare the potato mash as per packet instructions and set aside.

3.Wash thoroughly the lentil mix and bring to boil, then simmer until tender and drain.

4.Heat the oil in a large non-stick frying pan over high heat and cook the onion, stirring, for 3 minutes or until soft.

5.Stir in the garlic for 1 minute or until aromatic.

6.Whisk the eggs, egg whites and flour in a large bowl until smooth. 

7.Whisk in ricotta until just combined. Stir in the potato mash together with the onions and garlic mixture, lentils, zucchini, chives and parsley.

8.Pour the mixture into the prepared pan. 

9.Bake for 25-30 minutes or until golden and cooked through. Set aside to cool slightly.

10.Meanwhile, slice the tomatoes and add to the rocket leaves. Drizzle with balsamic vinegar.

11.Serve along with a zucchini and potato slice. 

Serves 4

You will need:

Lamb Brand Deep Pan Pizza Mix

Lamb Brand ground black pepper

Flour, for dusting

Olive oil

Mixed mushrooms, 500g (cleaned and torn up)

Spinach leaves, 300g (washed and dried)

Garlic, 4 cloves (peeled and finely sliced)

Fresh thyme, 4 sprigs (leaves picked)

Butter, 50g

Tomato puree, 200 ml

Mini Mozzarella Balls

Sea salt

1.First, make your pizza dough as per packet instructions. Preheat the oven on full, then tear the pre prepared dough into four pieces and roll each one out on a floured surface. 

2.Get them roughly circular, sized around 30cm across. Set aside and prepare toppings.

3.Pour a large lug of olive oil into a hot frying pan. Add the mushrooms and toss briefly in the hot oil before adding the sliced garlic and the thyme. Fry until the mushrooms are cooked and smell fantastic. Drop in the butter and toss the mushrooms in it to make them tasty and shiny. Season with a little salt and pepper.

4.Add the tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach in small batches and stir again. Simmer away the liquid until you're left with a thick, tasty mixture that's not too moist (otherwise it will burst through the dough when you're cooking the calzone).

5.Divide the mushroom and spinach mixture evenly between the four pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. 

6.To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you – you basically need to fold it in half.

7.Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking tray (use two if you need to).

8.Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.

You will need:

For the dough:

Lamb Brand ground black pepper, to taste

Lamb Brand ‘00’ Flour, 400g plus extra for dusting

Lamb Brand semolina flour, 100g

Lamb Brand Castor Sugar, ½ tablespoon

Sea salt

1 sachet dried yeast

Water 300ml, lukewarm

Olive oil

Extra virgin olive oil

Red onions, 2(finely sliced)

A few sprigs of fresh thyme, leaves picked

Olive oil, 2 tbsp. 

Balsamic vinegar, 6 tablespoons

For the basil and cherry tomato topping:

Fresh basil, 1 bunch (leaves picked)

Ripe cherry tomatoes, 1 handful (halved)

Garlic cloves, 2 (peeled and sliced)

Sea salt

Extra virgin olive oil

White wine vinegar

1.Place the flours and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. 

2.Add the yeast and sugar to the lukewarm water, and mix with a fork.

3.Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go. 

4.As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough. 

5.Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size. 

6.While the dough is rising, preheat your oven to 220°C and prepare the toppings. 

7.For the balsamic onion topping, fry the sliced onions and thyme leaves in 2 tablespoons of olive oil over a low heat for about 5 minutes. Add the balsamic vinegar, reduce for a minute or two, and then leave to cool. 

8.For the basil and cherry tomato topping, roughly chop the basil leaves and pop them into a bowl with the cherry tomatoes. 

9.Season with salt and pepper, a drizzle of extra virgin olive oil and a tiny splash of white wine vinegar. Add the garlic and mix it all. 

10.To cook the focaccia, as soon as the dough has risen, pound it then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells.

11.Bake for 20 minutes or until golden on top and soft in the middle.

Serves: 2

Prep: 10min

Cook: 1hr

You will need:

Lamb Brand Couscous, 150g 

 Lamb Brand Oregano, a pinch

Feta cheese, 100g

Toasted pine nuts, 50g

Pitted black olives, 50g

Butternut squash, 1

Olive oil, for roasting

Carrot, 1 (grated)

Chives, small bunch, snipped

Juice of half a lemon

1 red pepper, chopped

Spring onions, 50g, chopped

Heat the oven to 180-200 °C. 

Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.

Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried oregano and cook for 40 minutes. Take out of the oven, add the chopped peppers to the tray alongside the squash and cook for a further 10 minutes.

Meanwhile mix the rest of the ingredients and prepare couscous as per packet instructions. 

Take the tray out of the oven and carefully transfer the peppers to the stuffing mix. Stir together and spoon the filling onto the butternut squash. Return to the oven for 10 minutes. Serve.

Serves 4

You will need:

Lamb Brand Arborio Rice, 400g

Lamb Brand Ground Black Pepper

1 litre organic chicken or vegetable stock

Butter, 25g

200g frozen peas

Streaky bacon, 100g (cut into small cubes)

Crumbly goat's cheese, 100g

Parmesan cheese, freshly grated, 75g

Onion, ½ (finely chopped)

1 bunch fresh thyme

White wine, 150 ml 

Sea salt

2. In a separate pan, heat the butter, then add the onion, bacon and thyme and fry for about 8 minutes until the onion is soft but not coloured. Add the rice and turn up the heat so it almost fries. 

3. After a minute the rice will look slightly translucent. Add the wine and keep stirring. 

4..Now add a ladle of hot stock and a pinch of salt. Turn down the heat to a fairly high simmer. Keep adding ladleful’s of stock, stirring constantly and allowing each ladleful to be absorbed completely before adding the next. 

5. Chuck the peas into the stock when there are a couple of ladleful’s left, and add them with the stock. Stir until the rice is soft but still has a slight bite, then season with salt and pepper. 

6. Remove from the heat and stir in half the goat's cheese and the Parmesan. Sprinkle the remaining goat's cheese over the top and eat as soon as possible while it retains its lovely moist texture.

TIP: Remove the bacon and replace the stock for a vegetable one if you would like to turn this into a vegetarian risotto. 

Yield: 4 servings 

Total time: 1 hour

You will need:

Lamb Brand Barley, 1 cup

Yellow onion, 1 cup (chopped)

Mushrooms, 12 ounces (cleaned & sliced)

Fresh parsley, 3 tbsp. (chopped)

Fresh thyme, 1 tbsp. (chopped)

Garlic, 2 cloves (minced)

Vegetable broth, 6 cups

Olive oil, 2 tbsp.

Unsalted butter, 1 tbsp. 

Parmesan cheese, ½ cup (shredded)

1. Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Sauté onion until it starts to brown, about 5 minutes.

2. Add the mushrooms and sauté until they have released all of their liquid and are golden brown, about 10 minutes. You can add 1 to 3 tablespoons of water if they start to stick.

3. Stir in the herbs and garlic, then add the barley and stir to coat for 1 minute. Add 4 cups of the broth and bring to a boil over high heat.

4. Cook for 15 minutes, stirring occasionally, until most of the liquid is absorbed. Reduce the heat to medium and add more broth, ½ cup at a time, stirring until each addition is absorbed, until the barley is tender but still slightly firm. You may not use all of the broth, but you will use most of it.

5. Remove the pan from the heat and add the butter and cheese, stirring until incorporated. Season with salt and pepper, to taste.

You will need:

Lamb Brand Cheese Tortellini 600

Lamb Brand Red Lentils 100g

Lamb Brand Castor Sugar 1 tsp

Lamb Brand Paprika ½ tsp

Lamb Brand Ground black pepper to taste

Lamb Brand Fine Salt to taste

Extra Virgin Olive Oil 2 tbsp

Garlic 2 cloves

Aubergine 1 approx 450g

Water 200ml

Chicken stock 1 cube (this can also be substituted with vegetable stock)

Tomato pulp 400g

Red Wine 60ml

Fresh parsley 300g

Fresh basil 150g

1.Rinse the lentils under running water.

2.Put lentils in a pan. Cover with water to about 3 inches above lentils. Cook for 10 minutes, drain and set aside.

3.Heat the oil in a large frying pan and add the fresh chopped parsley. 

4.Pound the garlic in the marble pestle and mortar to break down infusing the flavours into the mixture. 

5.Add to pan and cover

6.Cook the mixture over a medium heat for about 10 minutes, stirring occasionally.

7.Add the chopped aubergine to pan, pour in half the water and crumble the stock cube, stir until dissolve then cover and cook stirring frequently for about another 10 minutes.

8.Add the tomatoes, cooked lentils, wine, sugar, paprika, basil and season to taste.

9.Pour in the remaining water. Stir well, cover and cook for a further 30 to 40 minutes.

10.When the mixture cools, process in a food processor and reheat in a pan when needed.

11.In a large pot of boiling water, add salt and some oil then pour in the tortelloni and cook until al dente for about     12 minutes.

12.Drain well, return to the pot and toss with the sauce.

Serves 4

Cooking time : 40 minutes

You will need:

1.Soak the chickpeas for a minimum of 5 hours or overnight, changing the water from time to time, if possible. 

2.Rinse the chickpeas, put them in a small saucepan, cover with water and bring to the boil. Simmer gently until cooked. When ready drain them and set aside. 

3.Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 5 minutes. 

4.Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing.Mix well and pile on to a large serving dish.

5.Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper.

6.Put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.

7.If the pan is dry, pour in a little more oil and heat it up, then add the feta cheese strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve Immediately.

Preparation & Cooking Time: 30 minutes

Serves: 4

Lamb Brand Che’ Pasta Penne Rigate 500g

Lamb Brand Yellow Split Peas 100g

Lamb Brand Green Split Peas 100g

Lamb Brand Pine Nuts 15g, toasted

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Fresh Cream 750ml

Mushrooms 3 big, sliced

Carrots 2, sliced

Marrows 2, sliced

Leek 1, sliced

Olive Oil 3tbsp

Butter 1tbsp

Serves: 4

You will need:

Lamb Brand Barley 200g

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Life Soft Apricots 90g, chopped

Pork Mince 150g

Fresh Spinach 120g, roughly chopped

Onion 1 small, finely chopped

Vegetable Stock,1litre

Extra Virgin Olive Oil 3tbsp

White Wine ½ glass (app 58 ml)

Fresh Parsley a handful, finely chopped

Serves: 4

You will need:

Lamb Brand Che’ Pasta Penne Rigate 350g

Lamb Brand Pine Nuts 35g + 4g for garnish

Lamb Brand All Purpose Flour 10g

Lamb Brand Ground Nutmeg pinch

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Life Sun-dried Tomatoes in oil 115g, drained and chopped

Fresh Mushrooms 450g, sliced

Double Cream 150ml

Butter 55g

Shallots 6, sliced

Port 2 tbsp (or white wine if unavailable)

Fresh Parsley 2 tbsp, chopped 

Olive Oil 1tbsp

Preparation & Cooking Time: 90 minutes

For the pastry (makes approx. 900g pastry)

Lamb Brand Auntie’s Mix Flour 500g

Lamb Brand Table Salt 1tsp

Margarine 250g

Cold Water 100ml

Egg, 1 lightly beaten for brushing

For the filling

Lamb Brand Whole Green Peas 200g

Lamb Brand Sultanas 180g

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Ricotta 1kg

Potatoes 500g, mashed

Eggs 3

This shepherd’s pie is the ideal meal for all the family, especially those of you who are vegetarians. Lentils and barley replace the meat making this recipe suitable for vegetarians, while at the same time keeping the great taste and the proteins required. Hearty and filling this recipe is ideal for the colder days.

You will need:

Lamb Brand Potato Mash 120g, (1 sachet)

Lamb Brand Red Lentils 100g

Lamb Brand Walnuts 60g, coarsely chopped

Lamb Brand Barley 50g

Lamb Brand Corn Flour 1tsp

Lamb Brand Oregano ½tbsp

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Saf Instant Yeast 5g

Vegetable stock 475ml, divided

Carrot 1 large, diced

Onion 1small, finely chopped

Water 1tsp

This sauce is based on the traditional bolognese recipe with a slight twist in the ingredients. Lentils are used as a subtitute for meat, making it more nutritious and suitable for vegetarians. Surely an ideal healthy recipe that all your family will love.

Lamb Brand Green Lentils 200g

Lamb Brand Oregano ?tsp

Lamb Brand Basil ?tsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Table Salt to taste

Prime Luci Pasta Spaghetti 500g

Water 800ml

Tomato sauce 236ml

Tomato paste 177ml

Onion 160g, chopped

Mushrooms 140g, sliced

Olive Oil 10ml

Zucchini 1 small, chopped

Carrot 1 medium, grated

Garlic 3 cloves, minced

Lamb Brand Hazelnuts 200g

Primeluci Farfalle 1kg

Olive Oil ½ cup

Walnut Oil 2 tbsp

Sherry Vinegar 2 tbsp

White Wine Vinegar 4 tbsp

Figs 4 packets cut into strips

Calamarata Pasta 1kg

Sun Dried Tomatoes 150g

Fresh Parsley 1 cup

Fresh Basil 1 cup

Garlic 2 cloves

Vegetable Stock 2/3 cup

Olive Oil 4 tbsp

Parmesan 2/3 cup, grated

Black Pepper 1tsp

Serves:  

Spaghetti 300g

Eggs 3-4

Parmesan 40g grated

Sun Dried Tomatoes 50g chopped

Dijon Mustard 2tbsp

Olives 2tbsp

Parsley 2tbsp

Salt and Pepper to taste

Basil Fresh

Lamb Brand Barley 200g

Lamb Brand Dried Basil ½tsp

Lamb Brand Dried Oregano ½tsp

Garlic 4 cloves crushed

Green Pepper 100g chopped

Mushrooms 80g chopped

Tomatoes 1 can chopped

Chicken Stock 3 cups

Feta Cheese 75g crumbled

Olive Oil 1tbsp

Lamb Brand Barley 200g

Lamb Brand Walnuts 30g, finely chopped

Lamb Brand Dried Thyme ½tsp

Lamb Brand Fine Salt to taste

Lamb Brand Ground Black Pepper to taste

Parsley 2tbsp

Butter 20g

Mushrooms 200g

Onion 1 small

Vegetarian Stock 2 ½ cups

Parmesan Cheese ¼ cup grated

Lamb Brand Breadcrumbs 50g

Lamb Brand Oregano 3tbsp

Butter 50g

Mushrooms 300g

Onion 1 small

Garlic 1 clove

Cherry Tomatoes 500g

Olive Oil 2-3tbsp

Goat’s Cheese 200g

Vegetable Stock 150ml

Parmesan 50g

Snails 300g

Parsley to taste

Serves: 

Dough-

Lamb Brand Deep Pan Pizza Mix 1kg

Water

Oil

Filling-

Lamb Brand Ground Nutmeg to taste

Brie or Goat’s Cheese 150g

Dijon Mustard ½tsp

Onions 3

Green Apple 1

Olive Oil/Walnut Oil

Lamb Brand Red Lentils 100 grams

Extra Virgin Olive Oil 2 tablespoons

Garlic 2 cloves

Aubergine 1 large app.450 grams

Water 200ml

Low Salt Chicken stock 1 cube

Tomato pulp 400 grams

Red Wine 60ml

Lamb Brand Castor Sugar 1 teaspoon

Paprika ½ teaspoon

Fresh parsley 300 grams

Fresh basil 150 grams

Lamb Brand Ground black pepper for tasting

Lamb Brand Fine Salt for tasting

Lamb Brand Brown Lentils 60g

Aubergines 2 large

Rice 140g, cooked

Red Pepper 1, finely chopped

Garlic 2 cloves

Onion 1, chopped

Pine Nuts 40g, toasted

Chopped Tomatoes 2 cans

Parsley 2tbsp, chopped

Parmesan 2tbsp, grated

Serves:  10 patties (burgers)

Lamb Brand Red Lentils 200g

Lamb Brand Breadcrumbs 185g

Lamb Brand dry Basil 1tsp

Lamb Brand Fine Table Salt ¾tsp

Lamb Brand Ground Black Pepper ½tsp

Lamb Brand Garlic Powder 1tsp

Brown Rice 100g

Vegetable Oil 50ml (5tbsp)

Water 1 litre

Fresh Egg 1

Grated Parmesan Cheese 80g

Lamb Brand Chickpeas 200g

Lamb Brand Red Kidney Beans 200g

Lamb Brand Cannellini Beans 200g

Lamb Brand Plain Flour 125g

Lamb Brand Breadcrumbs 125g

Lamb Brand Table Salt pinch

Lamb Brand Ground Black Pepper pinch

Lamb Brand Chilli Flakes  1tsp

Ginger  1tsp

Fresh Coriander  1tbsp

Eggs  4 large

Egg  1 beaten

Vegetable Oil  for deep frying

Makes 1 pizza and serves 2 portions
Preparation and Cooking time: Approx 55 minutes

Lamb Brand Deep Pan Pizza Mix 250g

Water 125ml, warm

Olive Oil 10ml

Making the Pizza:

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Lamb Brand Basil 1 tbsp

Cherry Tomatoes 15, halved

Feta Cheese 100g

Extra Virgin Olive Oil 2 tbsp

Makes 1 pizza and serves 2 portions
Preparation and Cooking time: Approx 55 minutes

Lamb Brand Deep Pan Pizza Mix 250g

Water 125ml, warm

Olive Oil 10ml

For Topping:

Lamb Brand Basil 1 tbsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Feta Cheese 200g

Aubergines 1, sliced

Onion 1, large sliced into rings

Red Bell Pepper 1, large sliced into rings

Extra Virgin Olive Oil 2 tbsp

Serves 6
Preparation and Cooking time:  Approx 120 minutes

Lamb Brand Table Salt to taste

Pastificio Bolognese Lasagna all’Uovo 9 sheets

Sweet Potato 1, peeled and cubed

Red Bell Pepper 1, medium sized, quartered

Yellow Bell Pepper 1, medium sized, quartered

Red Onion 1, medium sized, cut into wedges

Zucchini 1, medium sized, cut into chunks

Olive Oil 1 tbsp

Garlic 6-8 cloves, minced

Ricotta Cheese 350g

Mozzarella Cheese 200g, grated

Low Fat Milk 140ml

Parmesan Cheese 50g, grated

Tomato Sauce 350ml

Serves 4 to 6
Preparation and Cooking time: Approx 60 minutes

Lamb Brand Red Lentils 175g rinsed

Lamb Brand Ground Black Pepper to taste

Saf Instant Yeast Extract 1 tsp

Vegetable Stock 300ml

Margarine 15g

Tomato Paste 1 tbsp

Onion 1 chopped

Red Peppers 2, cored seeded and diced

Fresh Parsley 3 tbsp, chopped

For dough:

Lamb Brand Wholemeal Flour 225g

Margarine 100g

Water 4 tbsp

Egg 1, beaten

Serves 3
Preparation and Cooking time: Approx 120 minutes

Lamb Brand Chickpeas 1 cup

Lamb Brand Couscous ¾ cup

Lamb Brand Cumin 2 tsp

Lamb Brand Cooking Salt to taste

Lamb Brand Ground Black Pepper to taste

Red/Orange Bell Peppers 6

Feta Cheese ½ cup

Fresh Spinach 1 cup

Large Onion thick round slices

Olive Oil 2 or 3 tbsp

Water 1 ½ cup

Makes 9 to 10
Preparation and Cooking time: Approx 90 minutes

Lamb Brand Breadcrumbs 100g, for coating

Lamb Brand Ground Nutmeg ¼ tsp

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Butter 25g

Cauliflower 400g

Asiago Cheese (or cheddar cheese)

100g, coarsely grated

Egg whites 2

Skimmed Milk 500ml

Skimmed Milk 4 tbsp, for dipping cakes

Serves 4 to 6  
Preparation and Cooking time: Approx 30-35 minutes 
Gluten Free   

Lamb Brand Red Kidney Beans 200g

Lamb Brand Chickpeas 200g

Lamb Brand Table Salt for tasting

Lamb Brand Ground Black Pepper for tasting

Il Molino Chickpea Flour 2 tbs

Onion 1 large

Banana 1 large

Garlic 1 clove

Lemon squeezed juice of 1/2 lemon

Paprika 2 tsp

Egg 2, 1 whole 1 white

Fresh Chives 2 tbs, chopped

Fresh Parsley 2 tbs, chopped

Butter 2 tbsp

Vegetable Oil for frying

You can add 150g bacon to enhance this recipe.

Serves 4 as main course
Preparation and Cooking time: Approx 90 minutes

Lamb Brand Semolina 25g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Lamb Brand Oregano 1 tsp

Aubergines 500g, cubed

Red Pepper 1, roughly chopped

Olive Oil 2 tbsp

Onion 1 large, finely chopped

Zucchini 1, sliced

Garlic Cloves 2, crushed

Pitted Black Olives 115g, rinsed

Tomato Passata 375g

Egg 1, beaten

For Pastry:

Lamb Brand Auntie’s Mix 75g

Lamb Brand Wholemeal Flour 75g

Margarine 75g

Fresh Parmesan 50g, grated

Serves 4 as main course
Preparation and Cooking time: Approx 50 to 60 minutes
Calories approx 380 | Fat 13 grams

Lamb Brand Ground Ginger 1 tsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Salt to taste

Che’ Pasta Fusilli Rigati/Penne 500g

Pumpkin 1kg

Onions 1, large, thinly sliced

Garlic 2 cloves, crushed

Vegetable Oil 4 tbsp

Fresh Parsley 2 tbsp, chopped

Black Bean Sauce 2 tbsp (optional)

Lemon Juice to taste

Vegetable Stock 235 ml

Grated Cheese for serving

Serves 6 as a meal or 15 for party size
Preparation and Cooking time: Approx 120 minutes

Lamb Brand Auntie’s Mix Flour 800g

Lamb Brand Table Salt ½ tsp

Butter 400g

Cold Water 230ml

Olive Oil 3 tbsp

For the Filling:

Lamb Brand Split/ Whole Peas 200g

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Lamb Brand Basil 1 tsp

Lamb Brand Mint 1 tsp

Lamb Brand Sesame Seeds 3 tsp

Canned Tuna 1 can

Capers 1 tsp

Onions 2 large, finely sliced

Olives 100g, chopped

Spinach 1.6kg, fresh or frozen

Anchovies 2 tins

Makes 2
Preparation and Cooking time: Approx 90 minutes

Lamb Brand Wholemeal Flour 400g

Lamb Brand Auntie’s Mix 200g

Lamb Brand Table Salt 1 tsp

Warm Water 1 cup

Yeast 2 tsp

Sugar 1 tsp

Olive Oil 2 tbsp

For Hummus Filling:

Lamb Brand Chickpeas 200g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt 1 tsp

Tahini 1 tbsp

Garlic 2 cloves

Olive Oil 4 tbsp

Lemon Juice 2 tbsp

Serves 2 to 3 
Preparation and Cooking time: Approx 60 minutes

Life Sun Dried Tomatoes 3 sliced

Pesto Genovese 4 tbsp

Garlic 2 cloves, finely chopped

Parmesan Cheese 3 tbsp, grated

Red Pepper 1 half, sliced in strips

Yellow Pepper 1 half, sliced in strips

Onion 1, sliced in strips

Olive Oil 2 tbsp

Red Chilli Pepper 1, optional

Serves 6  
Preparation and Cooking time: Approx 40 minutes

Lamb Brand Fine Salt ½ tsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Ground Coriander 1 tbsp

Lamb Brand Parsley 1 tbsp, for garnish

Vegetable or Chicken Stock 2 cups

Tomato paste 1 tbsp

Garlic Cloves 5, chopped

Greek Yoghurt ¼ cup, for garnish

Serves 6
Preparation and Cooking time: Approx 40 minutes

Lamb Brand Ground Cumin 1½ tsp

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Lamb Brand Sweet Paprika for garnish

Garlic Cloves 2 large

Olive Oil 7 tbsp

Tahini Light 2½ tbsp

Fresh lemon Juice 1 tbsp