Best thing about summer? The foooood. And get a load of this summery special in collab with Meatless Farm and Coconut Collaborative.

Serves 2

METHOD

1. To make the flatbreads, combine the yoghurt, flour and coriander in a bowl and roll out.

2. Heat a frying pan/ griddle

3. Cook for about 1 min each side

4. Garnish with more coriander  

5. Cook the Meatless Farm Burgers as per pack instructions

6. Load up your burgers with lettuce, tomato and smashed avocado and slather on your Rubies condiments!

Recipe and Photography by @lissa.elle

Serves 2

METHOD

1. Mix all of the ingredients together in an overproof dish and clean the edges. Bake for 40 minutes at 160 degrees. Could 👏 not 👏 be 👏 simpler.

2. Serve with crispy potato wedges. 

Recipe and Photography by @NourishingAmy

Serves 2-3

METHOD

1. Heat 1 tbsp olive oil in a large frying pan and add the red onion and garlic. fry for 5 minutes, add the chopped rosemary, paprika, cayenne pepper, some salt and pepper and stir for 1 minute until fragrant. 

2. Pour in the ketchup, passata, maple syrup and balsamic vinegar. Stir in the beans and bring to a gentle boil, reduce the heat, place a lid half on the pan and cook for 15 minutes until thickened and saucy 💃🏻.

3. Smear the toast with some Garlic Mayo and top with the beans and some fresh herbs.

Recipe and Photography by @LagomChef

These super simple sweet potato and quinoa falafels with homemade flatbreads are delicious and so quick to put together. Load up the flatbreads with some of our Garlic or Chilli Mayo and you are winning.

Serves 2

Cook time: 30-40 mins

METHOD

1 - Peel and cut your potato into cubes, drizzle with oil and half the spices then roast in the oven for 15-20 mins.

2 - Meanwhile cook your quinoa/bulgar mix as per packet instructions.

3 – Dice half your onion, slice your garlic and grate your ginger then gently fry in a little olive oil for 1-2 minutes.

4 - Mash together your cooked potato, quinoa/bulgar, onion mix and fresh coriander, season to taste and squeeze in some lemon juice, allow to cool slightly before shaping into mini falafels.

5 – Mix together your flour, yoghurt and baking powder into a smooth dough, roll out and cook in a frying pan for 30 seconds each side.

6 – Meanwhile, add oil a splash of oil to a non-stick pan and gently fry your falafel on one side for 1-2 minutes until nice and crispy then flip over and cook the other side.

7 – Spread over some of the Rubies in the Rubble mayo, top with your falafels, then scatter over sliced red onion, coriander and fresh red chilli (optional).

8 – Get stuck in and enjoy!

Recipe and Photography by @WhatLuceEats

Serves 2

METHOD

1. Begin by heating a saucepan on a medium heat and adding the vegetable oil.

2. Whilst the oil is heating up slice the block of tofu into two. Combine the breadcrumbs and paprika in one bowl, place the cornflour in a second and milk in a third.

3. Coat each tofu slice in cornflour first, then milk and then coat in the bread crumbs on all sides.

4. Add them to the pan of hot oil and cook on both sides for a couple of minutes.

5. Meanwhile combine the sliced red cabbage with garlic mayo and add a pinch of salt.

6. Place the cooked tofu slices on a piece of kitchen towel to remove any access oil.

7. Finish by assembling the burger by adding some extra mayo to the buns and adding the lettuce, sliced tomato, tofu burger and top with the red cabbage. Enjoy!

Recipe and Photography by @WhatLuceEats

Serves 4-6

METHOD

1. Preheat oven to 180c and scatter the frozen chips on a large tray. Cook as per instructions.

2. When the chips have 15 minutes left heat 2 saucepans on a medium heat and add 1tablespoon of olive oil into each.

3. Place the sliced sweet peppers on one.

4. And add all of the ingredients for the tempeh bacon in the other. Make sure the tempeh pieces are evenly coated in the spices.

5. Stir both pans occasionally. When the chips have 5 minutes left take them out of the oven and sprinkle over 2 handfuls of the grated cheese. Place the tray back in the oven for the last 5 minutes.

6. Once cooked add the tempeh pieces as well as the cherry tomatoes, red onion, rest of the cheese, spring onions and a pinch of chilli flakes.

7.Finish by adding several dollops of Rubies garlic mayo on top and save some on the side for extra dunking. Enjoy!

Recipe and Photography by @WhatLuceEats

Serves 3-4 people

METHOD

1.Begin by heating a large saucepan on a medium heat. Add the oil, sliced onion and peppers, paprika and ground cumin. Combine and cook for 10 minutes stirring occasionally.

2.Mean while drain the black beans but do not rinse. Add them to a separate pan on a medium heat and let them simmer for 10minutes too.

3.Spread some rubies garlic mayo on the tortillas, then add some lettuce, the cooked peppers and onions and then black beans.

4.Top with mashed avocado, green chilli, fresh coriander and chilli flakes.

5.Squeeze a wedge of lime over and dip into more mayo before you bite. Enjoy!

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)

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