This document contains recipes for various dishes organized into sections for starters, main courses, and desserts. It includes ingredients and instructions for making items like a hot and sour cucumber salad, cheese and chilli melt, pancakes, gnocchi and tomato bake, and a mango and pineapple sorbet. Nutritional information is provided for each recipe to help with vegetarian, diet, and general health goals. Fonts, colors, and images are also selected to enhance the visual presentation and appeal to the intended audience.

10. Title
Image
Logo
Description
Ingredients
Instructions
Image Image Image
Nutritional
Values
Vegetarian
Vegetarian
Vegetarian
Vegetarian
Vegetarian
The colour features several contrast shades
of green getting gradually lighter. This will
help to separate each section and avoid
confusion.
The nutritional chart will help with those
that chose the vegetarian lifestyle for
improving their diet lifestyle or generally
for those who are curious about what is in
their food.
We are going for an contemporary font
with a classic visual. The third and forth
font would maybe appeal more to our
choice of audience as it has a stronger
impact due to its bold nature.
Adobe Hebrew
Colonna MT
Script MT Bold
Giddyup Std
Edwardian Script
Front Back
NaturalThemedColourScheme

11. We have chosen to incorporate a blue
colour palette to help break up the green
as this can cause confusion and becoming
too overpowering.
Vegetarian
Vegetarian
Vegetarian
PastelTonedBlues
Description
Description
Description
Arial
Comic Sans MS
Arial Narrow
These are examples of the possible fonts we will use in
sections such as the ingredients, descriptions etc.

14. Warm Starters
Anytime Eggs
1) Heat the oil in a frying pan, then add the potato slices and fry
on both sides until brown. Add the tomatoes and spring onions
and fry for about 1 min until softened. Season with salt and
pepper, then make a space in the pan. Gently break the egg into
the space and fry until cooked to your liking. Scatter over the
basil leaves and serve.
Per serving
305 calories, protein 11g, carbohydrate 27g, fat 18 g, saturated
fat 3g, fibre 2g, sugar 2g, salt 0.59 g
Cheese & Chilli Melt
1) Put the cheese, tomatoes, chilli and coriander leaves into a
bowl with some seasoning, then mix well.
2) Warm tortillas in the microwave according to pack
instructions - this makes them more bendable. Divide the
cheese mix over one half of each tortilla. Fold over the other
half to make 8 half-moons, then press down to seal.
3) Brush the tops with a little oil, then sit, oil-side down, on a
hot area of the barbecue. Cook for a couple of mins until crisp
and golden, brush the uncooked side with oil, then flip over for
another few mins. Slice into wedges, then pile onto a platter
while you cook the rest.
Per serving
298 kcalories, protein 12g, carbohydrate 24g, fat 18 g,
saturated fat 8g, fibre 1g, sugar 3g, salt 1.84 g
Garlic Bread Toasts
1) Slice the bread in half lengthwise. Toast the crust
side for 2 mins until really crispy. Mix together
butter, garlic and parsley in a bowl. Spread over the
cut bread halves. Sprinkle over the Parmesan. Just
before serving place on a baking sheet, then cook
under a hot grill for 5 mins until toasty and lightly
golden. Let it cool for 1 min before cutting into
thick slices.
MAKE IT EASY
The butter can be made ahead and kept up to 1
week in the fridge or 3 months in the freezer. Make
the garlic bread and keep in the fridge for 1 day or
the freezer for 1 month.
Per serving
230 kcalories, protein 6g, carbohydrate 26g, fat 12
g, saturated fat 7g, fibre 1g, sugar 2g, salt 0.89 g

15. Cold Starters
Ingredients
1 peeled cucumber
250g cherry tomatoes
2 shallots , finely sliced
2 bird's-eye chillies , split open
rice wine or cider vinegar
handful coriander leaves
Hot & Sour Cucumber Salad
1) Finely slice the cucumber and halve the cherry tomatoes. Toss these
with the shallots and chillies, season and dress with vinegar. Scatter
coriander over.
1) Heat oven to 160C/140C fan/gas 3. Cut the tortillas into thirds, like a pie chart, then microwave for 1 min until hot.
Roll each piece into a cone shape, then put loose-end down onto a baking sheet so they can't spring open. Bake for
20-25 mins until crisp and golden. Cool. Will keep in an airtight container for 2 days.
2) For the filling, mix the crème fraîche, cheese, jalapeños and most of the chives together. Up to 10 mins before
serving, spoon the filling into the cones and scatter with the rest of the chives. Serve with tomato salsa for dipping.
Applemint mojitos
In a food processor, whizz ½ a 20g pack mint, 4 quartered limes and 5 tbsp demerara sugar for about 1 min until the
limes are very finely chopped. Press through a sieve into a large jug, then stir in 300ml white rum. Can be chilled for
up to 1 day. When ready to serve, mix with 600ml cloudy apple juice, 300ml sparkling water, 2 limes cut into
chunks, 1 thinly sliced green-skinned apple, the remaining mint and lots of crushed ice. Mix well and pour into
glasses to serve.
Classic tomato salsa
Very roughly chop 4 tomatoes and 1 red onion. Put into a food processor with a big handful coriander, a drizzle olive oil,
a squeeze lime and a pinch sugar. Season, then pulse a few times until everything is finely chopped. Spoon into a
serving bowl. Will keep in the fridge for several hrs.70 kcalories, protein 2g, carbohydrate 8g, fat 3 g, saturated fat
2g, fibre 0g, sugar 1g, salt 0.43 g
1) Whizz everything together in a blender
until smooth - loosen with a little
water if you like. If you don't have a
blender, mash smooth with a fork or
masher. Will keep in fridge for up to 5
days.
Spicy chicken pittas
Spread houmous evenly over 2 pitta
breads. Top with shredded meat from
1 cooked chicken breast, 1 sliced
tomato, 1 sliced, pickled jalapeno chilli
and crumble over a little goat's cheese.
Cook under a hot grill until the cheese
is lightly browned and sprinkle with
some rocket leaves, if you like, to
serve.
Per serving
221 kcalories, protein 8g, carbohydrate
14g, fat 15 g, saturated fat 2g, fibre 4g,
sugar 1g, salt 0 g
Homemade Houmous
Cheese & Jalapeno with Salsa & Mojitos

16. Main Courses
Pancakes
1) Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack
the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually
drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick
paste. Add a little more milk if it is too stiff to beat.
2) Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a
steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency
of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch
in the flour to swell, but there's no need.
3) Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some
batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess
batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess
batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden
underneath after about 30 secs and will be ready to turn.
4) Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make
sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out
onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can
freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
Gnocchi & Tomato Bake
1) Heat grill to high. Heat the oil in a large frying pan, then soften the onion and pepper for 5 mins. Stir in the garlic,
fry for 1 min, tip in the tomatoes and gnocchi, then bring to a simmer. Bubble for 10-15 mins, stirring
occasionally, until the gnocchi is soft and the sauce has thickened. Season, stir through the basil, then transfer to
a large ovenproof dish.
2) Scatter with the mozzarella, then grill for 5-6 mins until the cheese is bubbling and golden.

17. Cheese, Leek & Potato Tortilla
1) Melt a knob of butter in a medium, nonstick frying pan, then cook the leek for about 5 mins
until softened. Meanwhile, cut the potatoes in half, then into slices about ½cm thick. Beat the
eggs, season, then stir in the cheese and sage.
2) Add a little extra butter to the pan if needed, tip in the potatoes, then the egg mixture. Turn
the heat to low, then cook for 10 mins until nearly set. Place under a hot grill, then cook for a
couple of mins more until the top is set and golden. Slice into wedges and serve with a green
salad.
Per serving
277 kcalories, protein 16g, carbohydrate 11g, fat 19 g, saturated fat 9g, fibre 1g, sugar 1g, salt 0.81g
Spaghetti Omelette
1) Heat half the oil in a medium non-stick frying pan and add the garlic and onion. Cook for 2-3
mins, until softened. Using your hands, squeeze out as much moisture from the courgettes as
possible. Add them to the pan and cook for a further 3-4 mins, until tender. Spoon the
vegetables into a large bowl.
2) Stir in the parsley, cheese sauce and spaghetti and season. Beat the eggs and stir into the
mixture.
3) Heat remaining oil in the frying pan and tip in the spaghetti mixture. Level it out with the back
of a spoon and cook over a medium heat for 3-5 mins, until almost set.
4) Transfer to a hot grill for 2-3 mins, until golden. Leave to cool in the pan for 5 mins, then cut
into wedges and serve.
Per serving
324 kcalories, protein 13g, carbohydrate 21g, fat 22 g, saturated fat 8g, fibre 2g, sugar 5g, salt 0.68
g

18. Puddings
Mango & Pineapple Sorbet
1) Bring the caster sugar, lime zest and lime juice to a boil with 200ml water. Simmer for 5 minutes, skim and cool. Whizz the
fruit with the lime syrup in a food processor until smooth. Freeze for 3-4 hours until firm.
Know-how
When buying mangos choose fragrant ones that give slightly when pressed.
Per serving
281 kcalories, protein 1.3g, carbohydrate 72.4g, fat 0.5 g, saturated fat 0.0g, fibre 4.3g, salt 0.02 g
Griddled Bananas with Nutty Chocolate Custard
1) Heat a griddle pan to high. Cook the bananas for 2-3 mins each side until charred.
2) Meanwhile, remove the lids from the custard and push the chocolate into each. Microwave each pot on High for 1 min.
Remove and leave to stand for 1 min, then stir well. Divide the custard between 2 bowls, add the hot bananas and
sprinkle each with hazelnuts.
PER SERVING
349 kcalories, protein 8g, carbohydrate 55g, fat 11 g, saturated fat 4g, fibre 2g, sugar 46g, salt 0.4 g
Vanilla Yoghurt Ice with Honeyed Pink Grapefruit
1) Place the caster sugar in a bowl, then rub in the vanilla seeds with your fingers so they're evenly mixed. Stir in the yogurt
until the sugar has dissolved. Churn the mixture in an ice-cream machine until frozen but still soft or, if you don't have a
machine, pour the yogurt into a freezer-safe container and freeze for 4-6 hrs, stirring thoroughly every hr or so.
Meanwhile, line a 1kg loaf tin with cling film.
2) Spoon the soft frozen yogurt into the tin, cover with another piece of cling film, then freeze for at least 4 hrs, until firm.
Segment the grapefruit, catching the juices in a bowl - you should get about 200ml. Put the juice into a small pan with the
honey, simmer for 10-15 mins until thickened and syrupy, stir in the segments, then leave to cool.
3) Take the yogurt ice from the freezer about 10 mins before you want to serve it. Cut into slices and serve topped with
grapefruit, some of the honeyed sauce and a scattering of mint.