Caroline shows you step by step how to make delicious and healthy sweet potato falafel. These are ideal as a quick snack or served with a seasonal salad for lunch or dinner. These are a must try – they are incredible!
Make the most of the pumpkin season this year with this heart-warming pumpkin soup!
Julia’s guides you through a delicious spicy Mexican bowl with a perfect balance of gentle spices and cool flavours. Ingredients: Serves:4 Baby spinach leaves 2 x Red pepper, roughly chopped 2 x Red onions, 1 finely chopped 1 roughly chopped 2 x Fresh corn cut into 1cm thick pieces 1 x Tin organic kidney beans […]
Using a twig of rosemary as a skewer, this is a seafood recipe bursting with flavour! We came across a similar version while visiting Bali and fell so in love we asked Julia to create a Yeotown version of her own. Adding a little spice and ginger and free of any butter, sweeteners and not so healthy […]
Julia takes the simple baby spinach leaf and works her usual wonders, with crispy onions, sprouted seeds and apple this salad is a crunchy, healthy culinary masterpiece! Ingredients: Baby Spinach Leaves 1 x tbsp Olive Oil 2 x Red Onions, roughly chopped 2 x Apples, cored and sliced Juice of one Lemon 2 x tbsp […]
Cataplana is the name of the copper oyster shell pan traditionally used to cook Portuguese seafood dishes, but the pan is by no means essential! You can make your Cataplana in a wok or Le Crueset-style dish, just be sure it has a tight fitting lid to allow the contents to steam inside. This is […]
Yeotown’s vegetarian version of the classic Shepherd’s Pie is a real winter warmer, perfect when you’re after something hearty and comforting. This nutritious version will fill you up but won’t weigh you down like traditional Shepherd’s Pie can. Ingredients: 120g Green Lentils 2 x Onions, roughly chopped 3 x Celery Sticks, sliced 2 x Garlic Cloves, […]
The fabulous balance of fresh Thai flavours is what makes this Laksa such a firm favourite at Yeotown. Julia talks us through this monkfish version but also gives variations if you want to keep it strictly vegetarian too. Serves: 4 Ingredients: For the Curry Paste: 1 x Lemongrass stick 1 x Onion, roughly chopped 4 […]
A fresh and bold pesto which keeps well and makes the perfect accompaniment to our Butternut Squash ‘Noodles’. Serves 4 – 6 Ingredients: 1 x bunch Parsley 1 x Lemon 200g Cashews 6 x tsp Walnut Oil 4 x tsp Balsamic Vinegar 2 x Garlic cloves, grated Pepper Mild Chilli Power Method: Toast the cashews […]
Julia and Mercedes talk us through Butternut Squash ‘Noodles’ using a spiralizer. A simple, tasty and nutritious dish which is great with our delicious pesto. Equipment needed: Sprializer Ingredients: 1 x Butternut Squash, top section only, peeled. 1 x handful Cashews, roasted in oven or pan. Method: Spiralize the squash, steam for two minutes, toss […]