Cucumber and Feta Rolls | By Grub Garden

So this recipe is the quickest thing you could ever make. Great for dinner parties and if you looking to not have to use much equipment to cook a decent healthy snack. Vegan, vegetarian, gluten free and paleo friendly.

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Cucumber, feta and avocado roll ups
Serves 2

1 whole cucumber
50g feta cheese
1/2 ripe avocado
1x tomato
1 tsp of Black and white sesame seeds

1) Peel cucumber into ribbons with a mandolin or peeler and leave on paper cloth to get rid of any water
2) Mash up your avocado, season with salt and pepper, add one finely diced tomato and mix together
3) Crumble in the feta and keep tasting since its quite naturally salty
4) Place mix over the cucumber ribbons and roll up, add seeds at the ends for a crunch on the dish


Superfood Green Pasta Salad | By Grub Garden

So this recipe is a healthy take on a green pasta salad. It can be made ahead of time, served cold or hot but best cold. You can add whatever vegetables you want to it. it lasts best at 24 hours, add more lemon juice to stop the avocados from going brown 🙂 Please subscribe to the channel…


Avocado Bow Tie Pasta Salad
Serves 2

200g of cooked bow tie pasta
1/2 ripe avocado
1 tbsp red pesto
Handful of Plum Tomatoes
1 Lemon
Handful of chopped basil or parsely

1) Bring a pot of simmer water to the boil, place dried pasta in salted water and leave to cook till ‘ al dente’ means ‘to bite’ and leave to cool over a colander ready to use.
2) In a food processor or bowl take your ripe avocado and mash up till a smooth paste, fold in the red pesto to make a ripple effect. add your cooked pasta which is cold.
3) Chop the plum tomatoes in half and add to the pasta salad and some fresh herbs at the end. Always taste if it needs seasoning. Don’t forget sun dried tomatoes can be a bit salty.

Guacamole with Tortilla Chips | By Grub Garden

This has to be one of my favourite things to eat (religiously). The recipe is really simple and you can mix it up with whatever you want to add to it. Usually it lasts 24 hours fresh but i would recommend adding plenty of lime juice to stop it from turning brown. Enjoy! Please subscribe for more videos!:


Guacamole with Tortilla Chips
Serves 2

1 ripe avocado
2 spring onions
1x handful of fresh basil, coriander and parsely
1 lime
Salt and Pepper
2 Tortilla wraps and 1 Pitta Bread, ripped into small pieces
1/4 of 1 chilli – de seeded
2 tomatoes – de seeded

1) Pre heat over to 180’c / 350′ fan, take pieces of pitta bread and drizzle in olive oil and salt and toast in the over till golden brown, should only take 10 mins (then leave to cool on the side)
2) In a pestle and morter bash your avocado till a smooth paste, add chopped spring onion and chilli, squeeze of lime, all your chopped herbs and chopped tomatoes and then taste for seasoning.

Video Link:

Baba Ganoush, Roasted Aubergine Dip | By April Partridge | Grub Garden

Baba Ganoush is traditionally an arabic dip and this is April’s own recipe for making her super simple version. Its vegan, vegetarian, paleo and gluten free (excluding flat breads). Subscribe for more videos and if you want to see April in another video click on her Salmon Pasta recipe.

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Recipe Website: http://honeyandthymecatering.wordpress

Recipe: Serves x2
1 Aubergine
2 flat breads
handful of picked mint
1 lemon
1 tsp tahini
1 tbsp greek yogurt

1) Pre heat oven at 180’c and roast aubergine on a baking tray for 45 mins till soft.
2) Once cooked, leave to cool, then scrap out flesh over a strainer to remove any liquid.
3) After its strained you must mince the flesh till a smooth paste or use a food processor for a large amount.
4) Add finely chopped mint, yogurt, tahini, lemon juice and mix well together. Season to balance out the flavours and taste to check if your happy with the flavour.
5) Ready to serve with flat breads, can be warmed either way.
It will keep for 48 hours fresh in an air tight container.

Superfood Carob Cake | By Grub Garden

Watch video recipe here:

Carob is a chocolate replacement and its actually under a ‘superfood’ which means its extremely healthy for you BUT do not be fooled my recipe is a cake based dessert- its not super healthy but its far healthier than eating chocolate cake. I make this regularly since I’m not much a chocolate cake girl so if your game for trying something different i highly recommend this recipe.
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Recipe: Serves 6

250g unsalted butter
2 whole eggs
300g self raising flour
1 tsp baking powder (optional)
100ml milk
150g carob powder
250g caster sugar
250g icing sugar + same of carob powder
150g butter
Milk to loosen icing if needed

Method: Preheat oven at 180’c -350’f
1) Place butter in a kitchen mixer and beat it till its creamed
2) Add all your dry ingredients and mix slowly together till it forms a clay like texture
3) Slowly pour in your whisked eggs and increase the speed gradually to mix it well together. Then add the milk and mix well till smooth
4) Next in two greaseproof tins 12′ is ok pour in the mixture evenly and bake for 25 min till a knife comes out clean when checked- leave to cool
5) While its cooling take the butter, icing sugar and carob and whisk together till its a buttercream texture and add enough in the middle then the rest on the top of the cake. Enjoy!

It keeps for 48 hours fresh in an air tight container!

Spiced Chickpeas | By Grub Garden

This is a great little dish to add to a salad or a quick spicy snack for when your cravings kick in!

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Recipe: Serves 1

200g cooked chickpeas
1/4 tsp paprika, oregano, garlic and parsley
black and white sesame seeds
1/4 lime and red onion
Serve with sour cream (optional)

1) Coat cooked chickpeas in spices and some olive oil
2) Dice the red onion and add to the chickpeas, squeeze lime over and mix
3) Place on a greaseproof tray in a preheated oven at 180 for 20mins till golden brown

Healthy Vegetable Fritter Burger | By Grub Garden

Healthy Vegetable Fritter Burger | By Grub Garden

Video Link:

Easy to make veggie fritter burger, great option if your trying to steer away from eating meat in your diet. really good in the summer at a bbq!

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Website: http://honeyandthymecatering.wordpres…

Recipe – serves 2
2 bread buns
150g sweetcorn
2 eggs
Hummus- see simple sessions for recipe and video
1/4 lemon
1/4 cucumber and red onion
1 carrot, handful of salad and 1 avocado

1) Take your carrot and red onion and grate in a bowl
2) pre heat non stick pan to a medium heat
3) add sweet corn, eggs and mix together. Slowly add the flour a little at a time till it binds together. Season if you would like
4) Place small amounts in the pan and turn over once golden brown
5) Place hummus on buns, then sliced avocado and cucumber
6) once fritter is done place on top of bun and add salad and your ready to eat!