bace beanballs


“Serve these scrummy beanballs on top of pasta with a simple tomato sauce and you have yourself a complete protein meal. Alternatively serve them hot or cold in pitta breads stuffed with slaw and chilli sauce. If you want to make them gluten-free check out Novo Farina. They make these amazing crumbs from pea flour which result in these gorgeous light textured beanballs.”



For the beanballs:

1 pot of baked beans with benefits

100g Novo Farina pea crumb (use breadcrumbs or rolled porridge oats instead)

1 heaped tblsp pea flour (or plain flour)

20g sunflower seeds

20g vegan cheese, grated (or parmesan cheese)

1 tblsp yeast flakes (such as Engevita)

1/2 tsp dried oregano

1/2 tsp chilli flakes

For the tomato pasta sauce:

1 tblsp oil

1 clove garlic, chopped

400g tin tomatoes

1 tsp powdered stock

1/2 tsp sugar


To make the beanballs:

  1. Preheat oven to 220°C/200°C fan/Gas Mark 6.
  2. Place the beanball ingredients in a bowl and mix together well.
  3. With floured hands take heaped teaspoon-fulls of the mixture and roll into golf-sized balls. The mixture will make about 20 beanballs.
  4. Place on a greased baking sheet and place in the oven for 15-20 mins.

To make the tomato pasta sauce:

  1. Heat the oil in a small pan, add the garlic and fry for a few seconds before adding the tomatoes.
  2. Add the stock and sugar then cook for 10 mins.

butternut squash & carlin pea soup


“I love roasted squash soup but when you add a pot of aromatic peas with perks it adds extra layers of flavour, texture and protein. The peas have a distinctive nutty flavour and combine beautifully with the sweetness of the squash. I’ve topped the soup with fried cavolo nero and my new favourite ingredient – smoked quinoa from Hodmedod’s.”



1 pot of aromatic peas with perks

1 butternut squash

2 tblsp oil

1 onion

1 tsp chipotle paste

1 litre veg stock

Garnish options:

50g smoked quinoa (cooked as per packet instructions)

Cavolo nero leaves, finely chopped and stir-fried in oil

Coriander leaves, toasted seeds, coconut yoghurt , chilli oil


  1. Preheat oven to 220°C/200°C fan/Gas Mark 6.
  2. Cut the butternut squash into chunks (leaving the skin on), coat with 1 tblsp oil and season with salt & pepper. Roast in the oven for 30 mins.
  3. When the squash is cool enough to handle, remove the skin.
  4. Heat the remaining oil in a large pan and add the onion. Saute gently for 5 mins. Add the chipotle paste, butternut squash and stock. Bring to the boil and simmer for 5 mins.
  5. Blend the soup using a stick blender or in batches in a liquidiser.
  6. Return to the pan and add the aromatic peas with perks. Bring to the boil again.
  7. Ladle into bowls and garnish with your favourite toppings.

bean & cheese savoury rolls


“These amazing little bites of bean and cheese-filled pastry rolls are divine and require very little preparation. They’re great for parties, picnics and lunch boxes. The wholegrain mustard gives a lovely background flavour but you could add chilli flakes or chopped fresh chilli to spice them up”



1 pot of baked beans with benefits

1 puff pastry sheet (320g)

80g porridge oats

75g cheddar cheese, grated

1 tblsp wholegrain mustard (optional)

Egg/milk to glaze


  1. Preheat oven to 220°C/200°C fan/Gas Mark 6.
  2. Mix together the beans, oats, grated cheese and mustard. Season with salt & pepper.
  3. Unroll the pastry and cut down the middle lengthways.
  4. Divide the bean mixture in half and place down the middle of each length of pastry.
  5. Brush the edges of the pastry with water then fold over and seal with a fork.
  6. Cut into 24 rolls and place on a lightly oiled baking tray.
  7. Brush the rolls with egg or milk and place in the oven for 20-25 mins until golden brown.

bean & seed savoury rolls


“These bean and seed rolls are so delicious and super easy to make. Everybody loves them. Add as much chilli as you dare! You can change it up a bit with fresh chopped chilli instead of flakes or use chipotle chilli paste”



1 pot of baked beans with benefits

1 puff pastry sheet (320g)

80g porridge oats

20g seeds (try sunflower, pumpkin or a mix)

1 tablespoon yeast flakes (such as Engevita)

½ tsp chilli flakes

Plant milk

Tamari soya sauce


  1. Preheat oven to 220°C/200°C fan/Gas Mark 6.
  2. Mix together the beans, oats, seeds, yeast and chilli flakes. Season with salt & pepper.
  3. Unroll the pastry and cut down the middle lengthways.
  4. Divide the bean mixture in half and place down the middle of each length of pastry.
  5. Brush the edges of the pastry with water then fold over and seal with a fork.
  6. Cut into 24 rolls and place on a lightly oiled baked tray.
  7. Brush the rolls with a 50/50 mix of plant milk and tamari soya sauce. Place in the oven for 20-25 mins until golden brown.

My top 10 must have ingredients

Do you want to make mealtimes a breeze and eat a bit healthier with some plant-based protein and lots of veg? Then grab yourself some pots of bace, pop them in the fridge and fill up your store cupboard, fridge and freezer with my top 10 must haves.

1. Pearled spelt

When I’m making a risotto (see my recipe for easy peasy risotto) I often use pearled spelt instead of rice. Sometimes I might even do half and half. I buy the Sharpham Park organic pearled spelt. It has a delicious nutty taste, it’s high in protein and fibre and is a good source of slow release energy. The Roman Army apparently called it their ‘marching grain’.

2. Crème fraiche

Great for stirring into curries, soups, pasta sauces and perfect for turning down the heat in an overly-spiced chilli. My children love it spread onto tortilla wraps with avocado, baked beans with benefits and grated cheese. I make my own coleslaw with shredded red cabbage, sliced red onion, grated carrot and half crème fraiche half mayo. Using crème fraiche makes for a lighter coleslaw.

3. Frozen chopped spinach

A brilliant veg to keep in the freezer which I add to curries, soups and omelettes. They come in handy cubes and can be added directly from frozen.

4. Harissa paste & Curry paste

I love the flavours in harissa paste, the main ingredient being red pepper with chillies, garlic, cumin, paprika and more. I add it to omelettes, frittatas, soups, nut roasts and middle eastern stews. You can turn an ordinary dish into something quite exotic, warm and spicy.

I wish I had time to make my own curry pastes but sadly I’m rather busy so I buy a good quality curry paste which I always have to hand in my fridge. You can add as little or as much as you wish, depending on your heat tolerance. Try one of my easy curry recipes using aromatic peas with perks as a base. It makes a fantastic curry with very little effort. Quicker, cheaper and far healthier than ordering a takeaway!

5. Roasted seeds

The Munchy Seeds brand prepare these lovely pots of tasty savoury seven seed mixes. The seeds are perfect for sprinkling on top of salads, soups, chilli or my very special baked beans with benefits. They’re crammed full of minerals, vitamins, protein and fibre. A great little snack too.

6. Infused oils

I use Crush cold pressed rapeseed oil for making my products. It’s grown, cold pressed and bottled in Norfolk. They do some lovely infused oils. My absolute favourite is the smoked chipotle chilli infused oil. It’s a taste sensation when drizzled over popping peas with perks. I also love a slice of toasted sourdough, smothered in baked beans with benefits, topped with poached eggs and a drizzle of smoked chipotle chilli oil – absolutely delicious!

I also keep Yare Valley oils in my store-cupboard. Another great local cold pressed oil with a range of lovely infusions. The dill flavoured oil is delicate so perfect for dressing a light summery salad. I also love their madras flavoured oil for drizzling over crunchy mixed salads which I serve with my meat free Monday curry.

Rapeseed oil is low in saturated fat and contains omega 3, 6 & 9 plus vitamin E.

7. Bouillon powder (powdered stock)

This powder makes an instant stock so perfect for adding to any of my bace pots to turn them into a super quick soup. I buy the vegan, lower salt version. It’s available in all good supermarkets and is a must store-cupboard staple. You can even turn it into a delicious hot drink.

8. Chutneys

Having a jar of interesting chutney on hand will perk up a cheese sandwich and works a treat alongside a curry but it’s also great as an ingredient. Add a little chutney to curries, soups and casseroles. I swirl a dollop into yoghurt to make a spicy dip and spread it on toast under cheese and then melt under the grill. I love Candi’s Chutneys. She hand-makes every jar using local East Anglian ingredients. My favourite is spiced carrot chutney. It works beautifully with our aromatic peas with perks. Just pile the two delicious ingredients on top of naan bread and devour.

9. Tinned plum tomatoes

I add tomatoes to curries, chillies, soups, pasta sauces and baked pasta dishes. Cooked tomatoes are a great source of lycopene (an antioxidant) which has fantastic health benefits. I prefer plum tomatoes instead of the chopped ones. The chopped ones can sometimes look a little insipid. I work on the assumption that they keep the best plum tomatoes whole and chop up the rest.

10. Bread

I keep my bread in the freezer and just take out slices when I need them. More about that below. I’m always conscious of preventing food waste so I keep the ends of the bread and blitz them into breadcrumbs for coating fishcakes or topping baked pasta dishes. I also turn the bread ends into croutons. Just cut the slices up into bite sized pieces, drizzle them with oil and bake in the oven for 10-12 mins. Store them in an airtight container and use to top soups and salads or just eat them as a snack.

So, getting back to frozen bread – did you know that toast made with bread taken directly from the freezer contains more resistant starch? This means that your body gets far fewer calories from the bread as the resistant starch feeds your gut bacteria, rather than feeding you. Amazing! Check out this article The Truth About Carbs.

On top of these items I always have a well-stocked fridge full of fresh veg and salad to turn into crunchy side salads and accompaniments to my bace meals and snacks. #VegPower #LovePulses

If you want to find out more about my bace products then take a look at our online shop

fishfinger and pea wraps

“No recipe required for this one. Here’s a few short instructions on how to make a delicious and easy fishfinger wrap using garden peas with perks. The popping peas with perks contain hidden veg – split green peas, fava beans, spinach & onion in a smooth and yummy blend. Great for kids and adults alike. Moreish and oh so comforting!”

SERVES: 1-4 (Use 1/4 pot and 3 fishfingers per wrap)

Cook the fishfingers as per instructions.  Heat the popping peas with perks as per instructions. Warm soft flour tortillas then spread with tartare sauce. Top with popping peas with perks. Break up the fishfingers and pile on top. Add a squeeze of lemon and some pea shoots if desired. Fold and devour!


spicy carlin pea & sweet potato burgers


“These burgers require little preparation and are a real treat to eat! Spicy, filling and flavoursome. Just add your favourite toppings and enjoy. If you want to make these burgers gluten free check out Novo Farina. They have some brilliant products including crumbs made from pea flour which can be used as a breadcrumb substitute.”



1 pot of aromatic peas with perks

60g breadcrumbs

50g chopped nuts or seeds

2 tsp curry paste

1 tblsp ground flaxseed & 3 tblsp water

Flour for dusting

Oil for brushing


  1. Start by combining the flaxseed and water. Let it sit until it gels.
  2. Mix the aromatic peas with perks, breadcrumbs, nuts or seeds, curry paste and flaxseed mixture. Season with salt & pepper. Place in the fridge to firm up.
  3. Preheat oven to 220C/200C fan/Gas 6.
  4. Using floured hands form the mixture into 4 burgers (about 130g each).
  5. Dust with flour and place on an oiled baking sheet. Lightly brush the tops and sides with oil.
  6. Place in the oven for 30 mins.

speedy pitta pizzas


“These speedy pizzas are fun to make and taste really yummy. Kids love making and eating them. They’re a healthier and more cost-effective alternative to take away pizza too! Vary the toppings to suit.”



1 pot of baked beans with benefits

8 pitta breads

1 x 125g ball mozzarella (cut into small pieces)

Rocket (optional)


  1. Preheat oven to 200C/Gas mark 6
  2. Spread the baked beans with benefits equally over the bases of the pitta breads.
  3. Add any favourite toppings and finish with mozzarella pieces.
  4. Place in the hot oven for 10 mins. Garnish with rocket.