This is a really easy, Harcombe friendly, PH1 recipe for a delicious coleslaw. The ingredient quantities are not fixed and you should play around with them to suit your own taste. We’ve included red cabbage in this version but we actually prefer it without (generates less wind without!). For a cabbage free version, leave the

These are delicious and can be enjoyed at any time of the day – breakfast, lunch, supper or even made for a packed lunch. You can eat them on their own or serve with a mixed salad. Ingredients: – Makes 12 cups: 12 slices bacon 8 eggs 1/2 cup grated cheddar cheese (leave out if

This exotic sounding soup is simple and quick to make and is absolutely delicious. It can be served as a meal on its own or as a starter at a dinner party. This does have a small amount of fat (cream & butter) but that’s OK with coloured vegetables on occasions. Ingredients: 1 large onion

This is a real winter warming soup and it feels hearty and filling. You will need: ­ 1 large onion finely chopped, ­ 1 clove garlic finely chopped, ­ 1kg (2.2lb) of root vegetables (carrots, parsnips, swede, potatoes, beetroot, turnips etc) chopped into 1 inch cubes, ­ Olive oil for cooking (approximately 2 tablespoons), ­

This is a fantastic curry recipe to tempt even the most ardent carnivores away from meat. Butternut squash is like the meat of the vegetable kingdom. You will need: ­ 1kg (2lb) of mixed vegetables (like those in the vegetarian chilli) chopped into 1″ squares, ­ 1 large butternut squash, peeled, deseeded and cut into

This is a really filling dish and great for re-heating for quick meals. You will need: ­ 3lb of mixed vegetables cut into 1 inch cubes. Use carrots, courgette/zucchini, cauliflower, broccoli, and leeks – anything you like, ­ 2 large onions, finely chopped, ­ 1 clove garlic, crushed, ­ 1 red pepper, deseeded and chopped

The simple roast chicken can be vastly improved by stuffing it with cloves of peeled garlic or fresh lemons. Allow 6-8 cloves of garlic or 1 whole lemon, cut in quarters, for a medium sized chicken. Cook on gas mark 4 for 60-90 minutes. Cook ‘up-side-down’ for the first 30 minutes for the juices to