Recipe

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• 2 tbsp olive oil

• 4 lean bacon rashers (optional)

• 1 large onion, finely chopped

• 2 carrots, finely chopped

• 2 pints of vegetable or chicken stock

• 4 1/2 tbsp tomato puree

• 225g red lentils

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Method

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1. Heat a pan, add the oil.

2. add in the bacon, carrots and onion and cook for 5 minutes.

3. Stir in the remaining ingredients and bring to the boil.

4. Simmer for 30 minutes.

5. Serve with crusty bread or box in batches and store in the fridge.

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Raspberry, Blueberry and Coconut Breakfast Loaf

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Recipe

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• 175g Ground Almonds

• 25g Desiccated Coconut

• 1 Lemon zest

• 2 tsp Baking Powder

• 3 Eggs

• 5 tbsp Honey

• 75g Blueberries

• 75g Raspberries

• Pinch of sea salt

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Method

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1. Pre heat oven to 160c (fan), gas mark 4.

2. Mix together the almonds, desiccated coconut, lemon zest, baking powder and salt.

3. In a seperate bowl, whisk the eggs and add the honey.

4. Add the 2 mixtures together and stir.

5. Fold in the fruit, gently.

6. Pour mixture into a lined 1lb loaf tin (use coconut oil for greasing).

7. Bake for 40 minutes, remove from the oven, cover the top with foil and bake for a futher 15 - 20 minutes.

8. Leave to cool for 5 minutes then turn onto a wire rack.

9. Once cooled, drizzle with honey, sprinkle with desiccated coconut and finish with a line of fruit.

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