Level up your hummus game by stirring in some chilli onion relish for a creamy, rich kick. 

INGREDIENTS

200g hummus 
2-3 tbsp Onion Relish 
Caramelised Onions: 
1 red onion, thinly sliced 
1 tsp each: olive oil, balsamic vinegar, maple syrup 
Salt and pepper 
To serve: chickpeas, chilli flakes, fresh coriander  

METHOD: 

1. Stir together the hummus and the sauce/relish, leaving some un-mixed to create layers.
2. Serve with your choice of toppings.
3. For the caramelised onions: heat the olive oil in a frying pan and add the red onion and a large pinch of salt. Fry for 5 minutes then add the balsamic vinegar and maple syrup with black pepper. Continue to fry for 5-10 minutes until soft, stirring often. Serve on top of the hummus.

Recipe and photography by @nourishing.amy 

Recipe and Photography by @Nourishing.Amy

Serves 4 as a side

METHOD: 

1. Bring a pan of salted water to the boil and add in the potatoes. Cook for about 10 minutes until just tender. Drain and allow to cool.
2. Cook the peas in a pan of simmering water. Place a sieve over the top to steam the green beans at the same time – for about 3-5 minutes until vibrant and just tender. Drain and allow to cool.
3. Add the potatoes, beans and peas to a mixing bowl with the tomatoes, olives, mayo, lemon zest, fresh herbs and spring onion. Toss everything together and season with salt and pepper.
4. Serve straight away or keep in the fridge for up to 2 days. 

Recipe and Photography by @Nourishing.Amy

Serves 2

METHOD: 

1. Make the flatbreads: stir together the flour, baking powder and salt. Stir in the water, milk and olive oil, bringing the dough together. Tip onto a lightly floured work surface and knead for less than 1 minute with your hands. Shape into a ball and divide into 4 pieces. Shape each piece into a ball and roll into thin rounds – if using gluten-free flour be extra careful and it’s best to roll between two pieces of parchment paper to avoid tears.
2. Heat a large non-stick griddle or frying pan and add each flatbread one by one. Cook for 3-5 minutes on one side until charred and flip over to cook the second side. Repeat to cook all the flatbreads. Keep flatbreads on some parchment under a tea towel to keep warm.
3. Make the grilled vegetables: add the aubergine, courgette and red pepper to a bowl. Pour in the tamari soy sauce, syrup and olive or sesame oil with some salt and pepper. Stir to coat.
4. Using a griddle pan, fry off the vegetables until lightly charred, flip over and cook on the second side. Or grill under a high heat for 5-10 minutes, flipping over halfway through.
5. Using the leftover marinade in the vegetable bowl, add the chickpeas and toss in the sauce. Now pour the chickpeas into a hot pan and stir continuously to fry until crispy – or cook under the grill as before.
6. Spread each flatbread with 1 tbsp Rubies Chilli Mayo and top with the vegetables and chickpeas. Sprinkle over some fresh herbs and pomegranate.

Top tip, if you would prefer more of a dressing you add a splash of water and a squeeze of lemon juice to the mayo to make a pourable dressing and drizzle away.

Recipe and Photography by @WhatLuceEats

Serves 6 people

METHOD:

1. In a large saucepan on a medium heat add the oil and leek and sauté for a few minutes. Next add the garlic.After a couple more minutes add the diced red pepper, carrot and soy sauce and combine

2. Sauté for another two minutes before adding the rosemary, thyme and salt. Add the diced mushrooms and combine

3. After a few minutes add the red lentils and combine before adding the ketchup, butterbeans and chickpeas. Combine so everything is evenly coated

4. Cook for a couple of minutes more add then add the vegetable stock and milk. Let simmer for 10 minutes stirring occasionally whilst the lentils absorb the liquid

5. Now turn the heat down and using a potato masher mash the beans until crushed. Stir through the onion relish and empty the mixture into a bowl. Place the bowl in the fridge overnight or for a minimum of 30 minutes

6. Now preheat the oven to 180c and line a loaf tin. Stir the crushed nuts through the mixture and then add another handful of pecans, walnuts and pistachios to cover the bottom of the loaf tin

7. Add a few spoonful’s of the nut roast mixture to cover the base and carefully push down making sure you don’t move the nuts. Then add the rest of the mixture and compact it into the loaf tin

8. Bake for an hour and then leave to cool for 10-15 minutes before carefully flipping the loaf tin over to remove

9. Serve with some more chilli onion relish 🤤

Recipe and Photography by @Nourishing.Amy

Serves 2 (makes 12-14 cakes) 

METHOD: 

1. Roast or steam the sweet potato until tender – I like to roast them whole at 160Fan/180*C for 40-60 minutesuntil tender. Allow to cool and scoop out the flesh.
2. Add the cooled sweet potato to a bowl and mash with a fork. Stir in the grated carrot, flour, cornstarch, paprika, spring onion, chive, a good pinch of salt and pepper. Stir in the nutritional yeast or grated cheese, if using. 
3. Heat a good drizzle of olive oil in a large frying pan and, once hot, add spoonfuls of the sweet potato mix and shape into rounds (about 50g each). Allow to cook for about 5 minutes on a medium-high heat, until firm underneath, then flip over and cook for another 5 minutes. The potato cakes will be firm and crisp on the outside but tender in the middle so handle carefully.
4. Continue to cook all the potato cakes, keep the others warm in the oven at the lowest setting, if desired.
5. Serve stackedwith a dollop of coconut yoghurt, ChilliOnion Relish and any other toppings. They are great with roasted tomatoes, fried mushrooms, herbs and pomegranate. 

Recipe and photography @WhatLuceEats

METHOD

1. In a large saucepan of boiling water cook the sweet potato chunks for 15 minutes on a high heat until soft.
2. Meanwhile combine the chia and flaxseeds and add 6 tablespoons of water. Put to one side.
3. Drain and add to a blender and blend until a puree is formed.
4. Next preheat oven to 180c and grease or line a loaf tin.
5. In a mixing bowl combine the protein powder, gram flour, spelt flour, oats, garlic, salt, black pepper, paprika, baking powder, chilli flakes and oregano.
6. Add the sweet potato puree and the chia/flax eggs. Combine.
7. Fold in the spring onions and sun-dried tomatoes before emptying the mixture into the loaf tin.
8. Flatten down and then scatter the pumpkin, sunflower seeds and tablespoon of oats.
9. Gently press them into the loaf, before placing it in the oven for 55 minutes to cook.
10. Allow to cool slightly before removing from the tin and slicing. 

Recipe and photography @WhatLuceEats

Makes 2 sandwiches 

METHOD

1.Begin by adding the chickpeas to a bowl and mashing. Add the salt and spicy mayo and combine.

2.Sliced 3/4 of the red onion and put to one side. Dice the remaining 1/4 and fold it though the smashed spicy chickpeas.

3.Now toast the bread and spread butter on each slice.

4.Load up with smashed spicy chickpeas following by the sliced red onion and tomato, lettuce and chilli onion relish.

Recipe and photography @WhatLuceEats

Serves 4

METHOD

 1. Begin by heating a large saucepan on a medium heat, adding a glug of oil and frying the onion for 5 minutes. Next add the garlic and carrot and fry for a few minutes more.

2. Next add the tomato puree, oregano, dried basil, paprika, salt and red lentils. Combine.

3. Pour in the tinned tomatoes and vegetable stock, season with salt and simmer for 5 minutes before adding the pasta. Let simmer for 12-15 minutes stirring frequently to ensure it getting stuck to the pan.

4. Finish by stirring through the spicy tomato relish along with the black olives and serve with fresh basil and a pinch of chilli flakes. Enjoy!

Recipe and photography by @RomyLondonUK

METHOD:

1. Start with the scrambled ‘egg’ In a small bowl combine the dry ingredients: chickpea flour, kala namak, turmeric and black pepper. Pour in the olive oil and water and whisk until smooth. Set aside for 10 minutes.

2. Heat a non-stick pan over medium heat, add a little oil and once hot, pour in the chickpea mix. Leave to rest in the pan for about 1 minute. Use a spatula to gently scramble the chickpea 'egg' and cook until your scrambles are firm and no longer wet. Remove from the pan & set aside.

3. In the pan, heat a splash of olive oil and sauté your onions & garlic until translucent before adding the chopped celery and red pepper. Cook for 3 minutes to soften and stir regularly.

4. Add in the chopped tomatoes, tomato paste and tomato relish. Sprinkle the spices over the top and stir to combine. Reduce to low/medium heat and let it simmer for 5 minutes.

5. Add in the kale and vegan scrambled egg, then stir to combine and serve warm with parsley, fresh yogurt and toasted bread.

Recipe and photography by @RomyLondonUK

METHOD

1. Start by preparing the buns: cut the middle bun to size and carefully toast them in a non-stick pan until lightly golden (without oil!). Set aside when done.

2. Prepare your burger patties according to the packaging instructions.

3. To create the amazing Vegan Big Mac Sauce combine all ingredients with a whisk and set aside, ready to assemble.

4. Wash the lettuce, finely slice the onion and carefully slice the gherkin.

5. Assembly time! And in order to give the burger the perfect finish, create the perfect Big Mac order, which is (bottom to top):

1. Bottom bun, 2. Big Mac Sauce, 3. Chopped onion, 4. Lettuce, 5. Cheese sauce (alternatively: vegan cheese slice), 6. Patty, 7. Middle bun, 8. Big Mac Sauce, 9. Chopped Onion, 10. Lettuce, 11. Pickles, 12. Patty, 13. Cheese sauce (or vegan cheese slice), 14. Top bun 

7. Admire and enjoy!

Recipe and photography @WhatLuceEats

Serves 2-3

METHOD:

1. Heat a large drizzle of olive oil in a frying pan and add the red onion and garlic. Fry for 5 minutes before adding in the red pepper. Fry for 5 more minutes, stirring often.
2. Add in the cumin, paprika, cinnamon, some salt and pepper and stir for 1 minute.
3. Pour in the mixed beans, chopped tomatoes, ketchup, molasses/syrup and dried fruit. Stir well, bring to the boil and simmer over a gentle heat for 10 minutes.
4. Serve alongside some cooked quinoa or rice, topped with some mayonnaise (or yoghurt), avocado slices, some fresh herbs, and seeds.

Method:

• In a medium sized bowl, whisk together the flour and salt. Place in the freezer for 15 minutes.
• Remove from the freezer and add a tablespoon of the solid 135g coconut oil at a time, cutting the oil into the flour using cold fingertips or a pastry cutter until the mixtures resembles coarse meal with no large chunks.
• Drizzle a tablespoon of the cold water over into the flour mixture and gently stir to combine. keep adding the water a tablespoon at a time, stirring after each addition until the dough starts to come together. You may need to add slightly more or less water.
• Shape the dough into a disc and wrap with cling film. Place in the refrigerator to chill for about 15 minutes. Meanwhile, make the filling.
• In a small bowl, whisk together the mayo, mustard and dried thyme.
• In another bowl, toss the courgettes with some olive oil and season with plenty of salt and pepper.
• Preheat the oven to 200°C/ 400°F/ Gas mark 6
• Take the dough out of the fridge and roll out between two pieces of baking paper to about an 11-inch circle. Peel off the top piece of baking paper and trim off any extra bits of pastry sticking out to make a neat circle.
• Spread the mayo mixture in a thin even layer over the centre of the pastry leaving roughly a 1-inch border around the edges of the pastry.
• Arrange the courgette slices over the mayo mixture in overlapping rows.
• Fold over the edges of the pastry.
• Melt about ½ tablespoon of coconut oil in the microwave. Using a pastry brush, lightly brush the edge of the pastry with the melted coconut oil.
• Bake for 30 mins or until the crust is golden and the courgettes are fully cooked.

Recipe by Lily Ghodrati (@LilyGbakes)

Peafect party canapés 

METHOD:

Method:

For the pastry:

• Whisk the flour, salt and parmesan together in a bowl
• Add the cubed butter to the flour mixture and use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs
• In a small bowl, briefly whisk the egg yolks and water with a fork until combined. Start by sprinkling 3 tablespoons of the yolk mixture over the flour and butter mixture, then mix with a cutlery knife. Press a bit of the mixture between your hands, if it holds together, there’s no need to add more water. If it doesn’t, add more of the yolk mixture a bit at a time until it does. Knead the dough into a ball, flatten into a disc, wrap with clingfilm and refrigerate for 30 mins
• Preheat the oven to 200°C and place a 23cm loose-bottomed fluted tart tin onto a baking tray. Put the pastry between 2 sheets of baking paper and using a rolling pin, roll out the pastry into a circle about 3-4mm thick. Peel off the top layer of baking paper and flip the pastry (paper side up) onto the tin. Gently peel off the baking paper and press the pastry into the tin with your fingers. Roll over the pastry with a rolling pin to get rid of the overhanging pastry
• Prick all over the base of the pastry with a fork and place a scrunched piece of baking paper over the pastry. Fill it with baking beans or rice to weigh it down
• Bake in the preheated oven for 20 minutes, remove the paper and weights, then return to the oven to bake for a further 5 minute
• While the pastry is baking, prepare the filling

For the filling:

• Spread the spicy tomato relish all over the base of the pastry in an even layer with the back of a spoon
• Sprinkle the Mozzarella over the relish in an even layer
• Scatter over the chopped nuts (if using)
• Whisk together the eggs and cream until well combined. Stir in the cheddar cheese and basil, then season the mixture with salt and pepper
• Spoon the egg mixture evenly over the pastry, leaving a little space at the top. Do not overfill, you may not need to use all of the mixture
• Scatter over the peas and top with the halved tomatoes
• Bake for 25-30 minutes, until the filling has set
• Leave to cool slightly in the tin before cutting into slices and serving

Recipe by Lily Ghodrati (@LilyGbakes)

A delicious and warming winter salad with seasonal and salty kale balanced perfectly with the sweetness of butternut squash. Top it all off with dollops of our pink onion & chilli relish to give it a sticky sweet kick!

METHOD:

METHOD

METHOD:

1) Set the oven to 190°C

2) Grease the tin with butter and line with shortcrust pastry

3) Dollop a spoonful of Pink Onion and Chilli Relish into the baking tin. Sprinkle over the thyme.

4) Beat the eggs with the cream and mustard and season salt and pepper. Pour into the pastry case.

5) Place the tin with mixture into the oven and cook for 35-40 mins, or until the filling is set and a light golden colour. Remove from the oven and slide the tins onto a wire rack. Leave the quiches to cool in the tins for a few minutes, then remove them from the tins.

6) Add a dollop of Pink Onion and Chilli Relish on top.

6) Serve the quiches warm or leave them to cool on the wire racks and serve at room temperature.

Recipe by Gemma Wade

SERVES 4

Method:

1. Heat the oil in a frying pan on a medium heat along with the squished, unpeeled garlic, a pinch of chilli flakes and the stem of rosemary.
2. Cook for a minute or two to flavour the oil. After a minute, add the breadcrumbs and stir to combine. Continue to cook on a medium-high heat for around 5 minutes, stirring every minute or so until it smells toasty and garlicy and rustles dryly when you shake it.
3. Take off the heat and add salt and pepper to taste. 

How to avoid wasting bread:

Gemma says: 

"I always freeze my sliced bread then I grab it from the freezer to toast from frozen. I also make sandwiches for packed lunches with still-frozen bread. That way the bread defrosts over the morning, keeping the fillings cool and stopping the bread from being stale by lunchtime....

If you have any ends of loaves left – the funny bits of crusts that aren’t big enough for a sandwich; the slightly too stale ends of a baguette; even leftover bits of naan from a takeaway – rip them into chunks and put them in a bag in the freezer. Once the bag is getting full, pull the pieces out to defrost then whizz them in the food processor. The resulting crumbs can be re-frozen and used from frozen in all sorts of dishes such as the pangratto and chicken fingers that follow.

Adding crunch makes an otherwise soft meal taste more balanced and enticing. This pangratto is one of my favourite uses for breadcrumbs. I use it to top pasta with a toasty crunch instead of Parmesan. It is delicious scattered over broccoli or cauliflower cheese, over a meat or bean stew, risotto or over baked fish. Give a child a plate of greens with this sprinkled over and you are much less likely to have drama."

Serves: 4
Prep time: 10 minutes
Cooking time: chicken 10-15 minutes, sides 20 minutes.

This recipe was created by Gemma Wade, chef and founder of 'You Say Tomato', which runs cooking classes for busy working parents.  With two young children of her own, Gemma has experienced first hand the struggle of getting a healthy meal on the table whilst juggling a million other things. Over the years, she's picked up lots of tips and tricks to make delicious food with a realistic level of effort. She says, 'I’m a big believer in the power of menu planning and the importance of one family, one meal, which reduces stress as well as saving money and avoiding waste.”

By making your own chicken fingers you can be sure there are no strange ingredients. These always go down a treat with adults and children and can be cooked in batches to work with people eating at different times.

Making fingers from chicken means a little meat goes a long way. You can stretch two chicken breasts to feed 4-5 people by cooking them in this way.

Traditionally people use egg and flour to stick breadcrumbs to chicken but mayonnaise works just as well and adds extra flavour. Use the Rubies in the Rubble chipotle mayo if you like spice or the regular aquafaba mayo if you need things to be more gentle. Because this mayo is vegan, it is perfect for anyone with an egg allergy.

Leftover chicken fingers are delicious on a sandwich or in a salad the following day.

METHOD:

1. Put the breadcrumbs and grated Parmesan into a shallow bowl and stir together.
2. Put the mayonnaise, zest of the lemon and around a quarter teaspoon of black pepper into a second bowl (big enough to hold the chicken later) and mix.
3. Cut each chicken breast in half with your knife parallel to the board so that you get 4 thin chicken fillets. Cut each of these pieces across the shortest width into fingers around the thickness of an adult thumb. You’ll be left with around 16 fingers of chicken.
4. Drop the chicken into the mayonnaise mixture and stir to coat.
5. Heat the oil in a large non-stick frying pan on a medium high heat.
6. Use tongs or your fingers to pick up each finger of mayo-coated chicken and drop it into the crumb mixture. Use your other hand to cover the chicken with crumbs then drop each piece into the hot pan as it is coated, You should hear a sizzle, if not, turn the heat up. Continue until the pan is full but not crowded - you may need to cook the chicken pieces in two batches depending on the size of your pan. Tip any remaining crumbs into the pan to fry alongside the chicken.
7. Cook for about 4 minutes without moving the pieces. The chicken should start to look opaque up the side. Then use two forks to gently turn all the pieces to cook for 4 minutes on the second side. Test for doneness by chopping one of the biggest pieces in half.
8. Squeeze the lemon over the cooked fingers and sprinkle them with sea salt flakes right before serving. We love them dunked in chipotle mayonnaise or ketchup.

Serve the chicken fingers with…

• 12-16 small potatoes
• 400g baby tomatoes
• 230g Tenderstem or purple sprouting broccoli, cut the stems in half lengthways to speed up the cooking time.

1. Pre-heat the oven to 200°c (180°C fan)
2. Pierce the potatoes with a knife and then microwave for 5-6 minutes until they are soft and almost cooked through. Then use a sharp knife to cut slices every 5mm along the potatoes, stopping when the knife gets three quarters of the way through the potato.
3. Put the tomatoes into one end of an oven-proof dish and put the potatoes into the other end, cut side up. Drizzle the potatoes and tomatoes with a tablespoon of oil and a scatter of salt and pepper. Cook for 15-20 minutes.10 minutes before the end of the coking time. Toss the broccoli into the dish to roast along with the potatoes and tomatoes. Finish with a sprinkle of red wine vinegar.

This is another recipe by the wonderful Hanna Pumfrey as part of her series of 'Responsible Recipes'. 

This ones perfect for brunch, canapés or easy starters. Top with some Aquafaba mayo for the perfect combo. 

Makes: 15 mini fritters or 7 larger

Preparation: 10- 15 minutes

Cooking time: 25 minutes

Ingredients:

• 175g peeled and chopped pumpkin ( pumpkin can be substituted for squash)
• 125g self-raising flour
• 250ml non- dairy milk (we suggest hemp or oat as the most sustainable options in the UK)
• 40g tinned sweetcorn (leave a few spoonfuls aside for serving)
• Spring onion (optional)
• 1 pinch grated nutmeg
• 1/2 teaspoon baking bowder
• 1 tablespoon vegetable oil
• 230ml Rubies in the Rubble Aquafaba mayo
• Salt and pepper to taste

Method: 

1. Steam the pumpkin until tender then mash or use blender to blitz to a smooth puree. Set aside to cool
2. Combine flour, pinch of salt, nutmeg and baking powder in a mixing bowl. Make a well in the centre and slowly beat in oil and milk. Whisk until all lumps have gone. 
3. Stir in the pumpkin and then add the sweetcorn and spring onion if using. Season to taste with salt and pepper and set aside.
4. Whisk together the mayo, olive oil, lemon juice and salt and pepper to taste
5. Heat a little oil in a frying pan and drop dessert spoonfuls of the batter (x2 if making this for a main) and cook for a couple of minutes. Once golden underneath, flip and fry for approx a further 30 seconds until cooked through.
6. Serve each fritter with a spoonful of the mayo mix, the spare corn and some black pepper

If serving as a main, we recommend a tossed kale and paprika salad to accompany.

By Hanna Pumfrey

HAPPY NATIONAL PIZZA DAY EVERYONE! 🍕To celebrate, we’ve teamed up with the lovely Hanna from Flor and Cesta, who has created this delicious vegan pizza with a smoky chipotle twist. This recipe is part of a Hanna's series of ‘Responsible Recipes’ aimed to inspire you to make more responsible choices when it comes to food and eat more seasonally and locally. There's just one rule for this pizza - crusts must be dunked in Aquafaba Mayo! 

Makes: 2 portions

Preparation time: 15 mins

Cooking time: 10-15 mins

This light, yet creamy mayo dip is incredibly versatile. Dunk in those sweet potato fries, lather it on a sandwich or bean burger, or serve with a plate of crudités. The options are endless. 

Ingredients 

1 desert spn of Rubies in the Rubble Aquafaba Mayo

2 desert spn of coconut yogurt 

20 chive stems, finely chopped

Method

Mix all ingredients together and serve in a bowl. Get ready to dunk! 

Recipe by The Clean Supper Club

Whilst there is certainly no judgement from us if you decide to sack off cooking and laze on the sofa, lazily nibbling some cheese and crackers, if you DO decide to get creative with your Christmas recipes, here are a few more for you to try out!

In case you haven't already, make sure you check out our first in instalment of leftover recipe ideas (which can be found here) which included some firm favourites from the Rubies team.

If you try any of our suggestions, get in touch and let us know what you thought! 

1) The Ultimate Christmas wrap  

This is one of those dishes that you can really just whack in whatever you have in the fridge!

We've gone for a turkey & camembert combo with a couple of spoonfuls of our Pear, Fig & Port chutney, a scattering of pistachios and a handful of spinach leaves and shredded cabbage. It's a lovely mix of sweet and savoury flavours as well as smooth and crunchy textures!

No recipe required. Just a little imagination and festive greed :) 

2) Christmas Sloppy Joes

This is the perfect post-Christmas dinner party indulgence using your leftover turkey (or really whatever meat you like to eat at Christmas). If you’re having guests over, you could even set up a self-serving station and get your guests to build their own buns and get messy with some our Fiery Ketchup or Spicy Tomato relish!

• 200g leftover cooked turkey
• 200ml leftover gravy
• 1 carrot
• 1 apple
• ½ a red onion
• 2 sprigs of fresh mint
• 2 gherkins
• 1 fresh red chilli
• 4 seeded wholemeal buns

To serve: Fiery Ketchup or Spicy Tomato relish

1. Shred and pull apart your leftover turkey meat and place in a small pan with a splash of water and 4 tablespoons of gravy. Pop a lid on and place on the lowest heat for 10 minutes to warm through.
2. Warm the rest of the gravy in a separate pan, ready to use it for dunking later.
3. For the slaw: while that’s heating up, peel and shred the carrot, peel and finely slice the apple and red onion and chop the mint leaves. Place it all in a bowl with 1 tablespoon of pickling liquid from your gherkin jar.
4. Finely slice the gherkins and the chilli and add to the bowl, mix well, lightly season and put aside.
5. To serve, split and toast your buns, smother on some ketchup or relish, pile your pulled turkey on the bun bases, drizzle with a little gravy and top with some of that tasty slaw. Pop the bun lids on, and you’re away!
6. Serve the rest of the gravy on the side for anyone who wishes to have a naughty dunk, along with any leftover slaw. 

3) Parsnip and carrot dhal

This is a traditional Indian dish but with a Christmas twist. It’s quick, easy and uses all your leftover carrots and parsnips. Serve alongside warm flatbreads. 

• 500g parsnips, diagonally sliced into even-sized chunks
• Olive oil for drizzling/frying
• 1 onion, finely chopped
• 1 tbsp cumin seeds
• 1 tbsp garam masala
• 30g fresh ginger, grated
• 300g split red lentils
• 400g tin chopped tomatoes
• 3 carrots, grated
• 100g young leaf spinach, roughly chopped 

To serve: Rubies in the Rubble Spicy Tomato, Coriander, Yogurt

1. Heat some oil in a pan and add the onion. Fry over a medium heat for 4-5 minutes until starting to soften. Add the dry spices and ginger, then fry for 2-3 minutes more, stirring regularly. 
2. Add the lentils, 800ml boiling water and the chopped tomatoes. Bring to the boil, then turn down to a simmer and cook for 20 minutes.
3. When the lentils are soft, stir in the grated carrots and the spinach, simmer for 5 minutes more, then season to taste and top with the crispy parsnips.

 4) Cranberry and banana bread

Cranberry sauce, overripe bananas and a sweet tooth? This is the recipe for you. Easy, delicious and an instant crowd-pleaser.

• 400g sugar
• 250g butter, softened
• 3 eggs
• 3 mashed bananas
• 275g cranberry sauce
• 125ml milk
• 1 teaspoon vanilla extract
• 500g plain flour
• 1 1/2 teaspoons bicarbonate of soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon

1. Preheat oven to 180. Lightly grease two 23x12cm (9x5 in) loaf tins.
2. In a large bowl, cream together the sugar and butter until light and fluffy. Beat in eggs, and mix in bananas, cranberry sauce, milk and vanilla. In a separate bowl, mix together flour, bicarbonate of soda, baking powder and cinnamon. Gradually blend flour mixture into the banana mixture. Turn into the prepared loaf tins.
3. Bake for 50 to 60 minutes in the preheated oven, or until a skewer inserted in the centre comes out clean. Cool in tin for 10 minutes, then turn out onto a wire rack, and cool completely.

Transform your Christmas leftovers into a delicious meal on their own.

We’ve gathered together our top ten post-Christmas recipes to keep you well fed throughout the festive season - using everything you’ve probably already got in the kitchen, including leftover turkey, potatoes, parsnips, sprouts and even those over-ripe bananas which have been lounging around for weeks. 

1) Turkey, chorizo and chickpea stew

Turkey, a meat pretty much universally ignored until Christmas, can get a hard time for being a little dry. If you're struggling to figure out what to do with the leftovers, this stew recipe with chorizo and chickpeas is perfect because it gives the turkey some much needed moisture! 

• 1 tbsp olive oil
• 250g cooking chorizo
• 1 large onion, finely chopped
• 3 garlic cloves, chopped
• 400g tin chopped tomatoes
• 500ml fresh chicken stock
• 300g leftover cooked turkey or chicken, meat shredded
• 400g tin cooked chickpeas, drained and rinsed
• Rubies Chipotle ketchup

To serve:

• Small bunch fresh flatleaf parsley, roughly chopped

1. Chop the chorizo into thin circles and fry in a pan and for 3-4 minutes until they start to go crisp. Remove from pan and set aside, leaving their naturally flavoured oil the pan.
2. Heat the onion and garlic in the same pan as the chorizo and cook gently for 8 minutes or until soft and sweet. 
3. Next add the tomatoes, stock and two tablespoons of Rubies in the Rubble Chipotle ketchup. Turn up the heat to high and bubble to reduce for 10 minutes.
4. Add the chicken and the chickpeas with the chorizo and any resting juices, then cook for 3-5 minutes until warmed though. Taste and season with salt and pepper.

Serving suggestion:

Scatter with the chopped parsley

2) Green Shakshuka 

We could all use a little more green veggies in our lives, especially after a heavy Christmas day. This dish is a variation of the middle-eastern shakshuka –a dish traditionally made with peppers, tomatoes and eggs. This version is made with shaved Brussels sprouts, spinach, zucchini and mushrooms, topped with eggs and served with coriander, avocado slices and a few dollops of Rubies Spicy Tomato.

The great thing about this dish is that it’s incredibly versatile. You can use whatever veggies (carrots, parsnips, sprouts), potatoes you have lying around the house. If you have any tomato sauce or leftover meat like turkey or lardons, why not throw those in too. And the best news is  - it’s all in one pan so there's hardly any washing up to do!

• 2 tbsp olive oil
• ½ medium onion, diced
• 4 cloves of garlic, finely chopped
• 2 cups, brussels sprouts, shaved or finely sliced
• 1 zucchini, grated
• 150g sliced mushrooms
• 2 cups (packed) baby spinach
• 1 tsp cumin
• ½ tsp salt
• ¼ tsp pepper
• 4 large eggs

To serve:

• 1 large avocado, for garnish
• ¼ cup fresh coriander
• Rubies Spicy Tomato relish

1. Preheat oven to 200 degrees.
2. Heat olive oil in a pan on medium heat. Add the onion and cook for 5 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute.
3. Add the shaved brussels sprouts and mushrooms and cook for 5-6 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute.
4. When the vegetables have all cooked, add the spinach and stir until it wilts.
5. Flaten the mixture and crack the eggs evenly spaced on top.
6. Transfer the pan to the oven and cook for 5-8 minutes, or until the eggs are done to your liking.

Serving suggestions:

Garnish with the sliced avocado, coriander and Rubies Spicy Tomato. Serve in the pan.

3) Boxing day soup 

• 1 tbsp olive oil
• 1 tbsp mild curry powder
• 250g cold roast potatoes and parsnips
• 1 litre chicken or turkey stock
• 100ml double cream, plus extra to drizzle.
• Handful shredded ham

1. Heat the oil in a saucepan and fry the curry powder for 1 min until fragrant. Stir in the veg, cover with three-quarters of the stock and simmer for 5-10 mins.
2. Blend the soup until very smooth with a hand blender or food processor, adding more stock if the soup is too thick. Stir in the cream and ham, then return to the pan and gently reheat.

Serving suggestions:

• Season and serve with a drizzle of cream on top, pepper and a spoonful of Rubies Pink Onion and Chilli relish.
• Serve with a side of ciabatta bread with melted Brie and Rubies Pink Onion and Chilli relish. 

The period between Christmas and New Year can feel somewhat...miscellaneous. But the time spent recovering from one festive indulgence and preparing for the next does have one thing in its favour…leftovers! After all, you didn’t spend hours in the kitchen preparing turkey and trimmings for them to be tossed in the bin. 

Leftovers are a glorious thing. The glamour and gloss of Christmas Day have faded and what remains can normally just be shoved all together in a pan and gobbled up without ceremony. Any family fall-outs fade into the distance over some bubble & squeak and tantrums can be tuned out with a turkey wrap! 

So here’s our guide to how to make the most of them this year. Don't forget to check out part 1 and part 2 of the Rubies' team's favourite recipes.

How to store them

• Cool them, then cover and ensure that they go in the fridge or freezer within 1-2 hours. If you have a lot of one type of food, splitting it into smaller portions will help it to cool quickly and means you can freeze and defrost only what you need for future dishes.
• Make sure that when you come to use frozen leftovers, you defrost them thoroughly in the fridge overnight or in a microwave (on the defrost setting) and then reheat until steaming hot.

Think Ingredients, Not Recipes

Whilst the humble Turkey sandwich is always a winner, there are many more creative ways of using Turkey, including casseroles, soups, and curries. Check out our Leftover Recipe Ideas article for ideas on how to use your leftovers and how to spice them up with our very own Rubies in the Rubble condiments. Even leftover wine (as if) can be put into ice-cube trays and frozen to be used at a later date in gravy and sauces.

Find your waste a good home

Share with your community - Ever considered that your neighbour may want your unused bag of potatoes? Olio is the answer - a food-sharing app enabling you to give away or pick up others’ unwanted grub. It’s a two-way thing - so if you don’t have anything to give, use it to source items to revive your leftover recipes. 

Donate leftovers to a foodbank – use this link to find the nearest Trussell Trust foodbank to you and get donating to those that need it most. 

Compost your biodegradable waste – this includes fruit and vegetable scraps, potato peelings, tea bags, coffee grounds, eggshells, flowers and even your Christmas trees! Doing this will provide a nutrient-rich food product for your garden and will reduce the amount of waste that goes to landfill.

Get Creative

After you’ve tried some of our leftover recipes, why not try some of these fun ways of enjoying them:

• Host a potluck dinner party - there’s only so much soiree-surplus you can cram into the fridge or freezer, so why not use it as an excuse to host a dinner party with a group of friends? Get each of your guests to prepare a dish made from excess festive dishes and voila - a hassle-free dinner! 
• Introduce "Fridge Fridays" to your household– at least once a week, make it a habit to make a meal out of whatever needs to be used in the fridge– why not make soup, salad or stew with your leftovers? Get the whole family or your flatmates involved and take it in turns to cook for everyone using your leftovers.
• Get your Tupperware on – what you cook one night can form the basis of lunch the next day. Keep an eye out for our posts about pack lunch ideas in the New Year. 

Serves 4-5 generously.

INGREDIENTS:

• 1 small pumpkin ( 300g)
• 1 shallot diced
• 1 beetroot diced
• 2 garlic cloves
• 1 tbsp. Rubies Spicy Tomato Relish
• 150g butter
• 1 tsp dried oregano & thyme
• 200ml red wine
• 100g goats cheese
• 350g risotto rice
• 300g parmesan ( or vegetarian safe parmesan)
• 800g-900g chicken stock ( to make this veggie use vegetable stock)
• Salt& Pepper

METHOD:

1. Turn on your oven to 180 degrees. Dice the pumpkin into small pieces (around 3cm), place onto a baking tray, over in olive oil, and bake for around 25 minutes, until softened. Using a blender, add the garlic and the pumpkin then puree completely. (should take 2 minutes)
2. Dice the beetroot into small chunks (around 2cm) and the shallot into small pieces. In a heavy bottomed frying pan, fry together until softened. Add the pureed pumpkin and the wine.
3. Add the risotto rice, and keep stirring until the pumpkin mix has completely coated the rice. Add 150ml every 5 minutes ( as the rice keeps absorbing the liquid). This is a hearty, thick risotto, so don’t be too worried if it looks thick. Add more stock until you achieve your perfect texture. This entire process should take around half an hour, constantly stirring, until all the stock has been completely absorbed. The rice should have doubled in size and you will have a thick creamy texture.
4. Add the relish, oregano, thyme parmesan and salt and pepper. Put a lid on the risotto pan and leave to cool slightly five minutes before adding the goats cheese (on top). Serve immediately with some crusty bread.

Recipe & Photography by The Culinary Bee

Around Halloween, an enormous amount of pumpkins go to waste, with people carving them up and tossing them out. In the UK alone, around 18,000 tonnes of perfectly edible pumpkins are binned over the week. So make sure that you make the most of your jack-o-laterns with this absolutely delicious pumpkin, pancetta and onion soup recipe!

( serves four generously)

INGREDIENTS:

• 1 small pumpkin ( 300g)
• 1 shallot diced
• 3 cloves of garlic crushed
• 3 tbsp. of softened butter
• 250g pancetta diced
• 500ml chicken stock
• 2 tsp Rubies In The Rubble Pink Onion & Chilli Relish
• A bunch of sage
• Pumpkin seeds
• Pinch of salt and pepper 

METHOD:

1. Turn on your oven to 180 degrees. Dice the pumpkin into small pieces (around 3cm), place onto a baking tray, over in olive oil, and bake for around 25 minutes, until softened.  
2. Take the pumpkin seeds, wash them and remove the stringy pieces. Pat them down with some kitchen towel, and put them on a separate baking tray. Bake for 10 minutes. Leave both trays to cool while you prepare the rest of your ingredients.
3. In a frying pan, fry the bacon, garlic and diced shallot, until crispy.
4. Either using a hand blender or a blender, transfer the pumpkin, a few sprigs of the sage, bacon, garlic, shallot, chicken stock and relish and blitz for 2 minutes until silky smooth. Depending on what kind of texture you like for your soup, don’t blend the pancetta if you like a chunky soup.
5. In a saucepan, add the pumpkin soup mix, add the butter, and sage ,leave to simmer on a low heat. Add the salt and pepper (season to taste,) serve immediately with a sprinkling of the crunchy pumpkin seeds. 

Recipe by The Culinary Bee

(serves 5-6)

INGREDIENTS:

• 1 pound of salmon ( 4-6 pieces)
• 3 heaped tbsp. Rubies In The Rubble Chipotle Ketchup
• 3 teaspoons maple syrup
• ½ mango (diced)
• 1 small red onion (diced)
• 1 clove of garlic (chopped)
• 1 beef tomato (diced)
• 1 medium avocado (diced)
• 3 limes

METHOD:

1. Set oven rack to the middle position. Preheat oven to 200 degrees.
2. Line a sheet pan with foil/baking parchment and coat with olive oil. Evenly spread out the salmon fillets on the tray. Generously season the fillets with salt and pepper.
3. In a bowl, add the chipotle ketchup, the juice of one lime and maple syrup together and coat the salmon fillets,
4. Roast for 10 to 12 minutes. The fish should be flaky and moist (keep the juices for extra flavour)
5. In a separate bowl, add the chopped avocado, tomato, garlic, red onion and mango together, coat with the juice of one lime.
6. Bake your tacos (or however it says to prepare them) Serve one piece of salmon on each tortilla and top with the tangy mango salsa. Add additional toppings like sour cream, coriander etc.

Recipe by The Culinary Bee

Serves four

INGREDIENTS:

Patties:

• 450g 12% Fat Beef Mince
• 1 tbsp Chipotle Ketchup ( for two patties)
• 1 tbsp Firey Ketchup ( for two patties)
• ½ tsp Garlic Powder
• Pinch of salt and pepper

Burger Fillings:

• Four Brioche Buns
• 1 red onion ( sliced into rings)
• 3 large gerkins (sliced)
• Rubies in the Rubble Spicy Tomato Relish
• Mayonnaise
• Iceburg Lettuce & Rocket
• 4 slices of bacon ( fried)
• Sliced Red Leicester Cheese

METHOD:

1. Split the beef mince in half by separating them into two bowls. Add Garlic Powder, Salt and Pepper to both bowls, and in one use the Fiery Ketchup and in the other add the Chipotle Ketchup. Mash together using your hands, and create four patties.
2. In a frying pan, fry the bacon until crispy, transfer to a plate and leave .
3. Reheat the pan, and fry the patties in the bacon oil, on a medium heat, 8 minutes a side . On the last few minutes, pop a slice of Red Leiscester Cheese on top of the burger, and it will melt rather aesthetically over the burger patty. 
4. While they cook, slice your brioche buns and pop them in the toaster to crisp up.
5. Construct your burger as tall as you can make it, serve with more Chipotle/ Firey Ketchup ( depending on what you have chosen). Suggestion- Spicy Tomato Relish, Rocket, Burger& Cheese, Red onion, Chipotle Ketchup bacon and Mayonnaise to finish the burger.

Recipe by The Culinary Bee

INGREDIENTS:

• Guacamole - 2x Avocado, Chilli, Lime, Coriander
• 2 x 200g bags plain tortilla chips
• 200g mature cheddar cheese, grated
• 150ml soured cream
• Jalapeños
• Rubies Chipotle Ketchup

METHOD:

Nachos:

1. Heat the oven to 180C.
2. Pour the tortilla chips to a large ovenproof dish.
3. Prepare the guacamole by smashing avocados, seasoning with salt & pepper and adding fresh chilli and a handful of coriander. 
4. Add the grated cheese to the chips and place in the heated oven.
5. Remove after the cheese has melted – about 5 minutes.
6. Spoon guacamole, Rubies Chipotle Ketchup and sour cream on top and serve.

Discover our  delicious carrot & cabbage slaw with a honey & lime vinaigrette here.

COCONUT CHICKEN GOUJONS WITH BANANA KETCHUP

( serves four)

Ingredients:

• 60 g Cornflour
• pinch of salt
• ½ tsp pepper
• 1 tsp cayenne pepper, garlic powder & oregano
• 3 large eggs, lightly beaten
• 250g desiccated coconut
• 3 - 4 skinless, chicken breasts, cut into strips or nuggets.
• Rubies In the Rubble Banana Ketchup

METHOD:

1. Turn your oven to 200 Degrees. Line a baking tray with baking parchment and set aside.
2. In a bowl mix cornflour, salt, pepper, oregano, garlic powder and cayenne pepper. Set aside.
3. In a second bowl, add 3 eggs and lightly beat.
4. In a third bowl add coconut flakes.
5. Take chicken and douse in cornflour mixture. Then dip into eggs and cover well. Then dip in coconut and set aside on a plate. Do this to all the chicken pieces.
6. Get your baking tray, and line the coated chicken pieces and line them up. Lightly douse the chicken pieces in olive oil/coconut oil (so they crisp up in the oven). Bake for 15 minutes, take out of the oven and flip, and cook for a remaining 10 minutes.
7. Once all chicken is cooked, serve with a squeeze of lime and a healthy dollop of banana ketchup.

Recipe by The Culinary Bee

Few things in life come close to the starchy nirvana that is a piping hot baked potato with a knob of melted butter and a mountain of cheddar cheese. And whilst we don't want to mess with a classic, this recipe takes the humble potato to new heights, topped with chilli con carne and guest starring our Fiery Ketchup. It's the ultimate recipe for a truly 'pimped' potato and the honey & lime Mexican slaw on the side brings some freshness & crunch to the table. For the herbivores among you, you can go ahead and swap out the meat for tofu, or soya mince. 

Serves 4

Ingredients:

• 1 onion
• 1 red pepper
• 1 tbsp oil
• 2 garlic cloves
• 500g mince
• 400g can chopped tomatoes
• 410g can red kidney beans
• 8 tbsps of Rubies in the Rubble Fiery Ketchup
• 4x Baked Potatoes

Slaw:

• 1/2 red cabbage shredded
• 4 carrots shredded

• 2 tbs olive oil
• 1 tbs honey
• Juice of 2 limes
• 1 clove garlic grated
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp pepper
• Handful of coarsely chopped coriander 

Method:

1. Pre-heat your oven to 200c.
2. Prick your potatoes with a fork and pop in the oven. Leave for 1hr-1h20. 
3. Meanwhile, dice your veggies into small pieces.
4. Add the oil to a pan over a medium heat and add the onion, pepper and garlic, stirring frequently.
5. Brown the mince and then add to the vegetable mix. Turn the heat up and ensure the mince is all cooked.
6. Add the chopped tomatoes, kidney beans and eight tablespoons of Rubies Fiery Ketchup to the meat and vegetables.
7. Simmer for 30 minutes, until the mixture has reduced into a lovely beany topping for your tat. 
8. Meanwhile, prepare your slaw by combining the shredded cabbage and carrot into a bowl. Then mix together all the ingredients for the honey & lime vinaigrette. 
9. When your potatoes are ready, take out of the oven, leave to cool just enough so you can handle, open up and add butter, chilli, cheese and a dollop of crème fraîche. Top with coriander and if there's any Fiery Ketchup left in the bottle, whack it on as well!

Dolloping some chutney on a cracker with a hunk of cheese is all well and good, but we love using our range in recipes as well, injecting a delicious depth of flavour into our favourite dishes.  Our Spicy Tomato relish is a particularly versatile condiment to use in cooking and this pasta is perfect with a few spoonfuls stirred in. A delicious and simple winter warmer! 

Serves 4

Ingredients:

• 3 tsp oregano
• 1 tsp thyme
• 3 tsp dried basil
• 3 garlic cloves, crushed
• 4 tbsp olive oil
• 400g tin of chopped tomatoes
• handful of fresh basil
• 2 handfuls black pitted olives, chopped
• 1 courgette, diced
• 1 red pepper, diced
• 1 onion, diced
• 500g penne
• 4 tablespoons, Rubies in the Rubble Spicy Tomato Relish
• Parmesan to serve.

Method:

1. Heat the oil in a large pan and add the oregano, thyme, dried basil, garlic, courgette, pepper and onion. Cook until soft.
2. Add the chopped tomatoes and 4 tablespoons of Spicy Tomato relish. Simmer for 10 minutes.
3. Add the olives.
4. While the sauce is simmering, cook the penne, according to the instructions.
5. Mix the pasta and sauce together and serve with fresh basil leaves and parmesan.