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– Healthy recipes to tackle your busy day –


Soul-Warming Dinners

Seared Steak, New Potatoes and Fresh Watercress

Very simplistic to make but delicious as a non-vegetarian dinner.

How to put together:

  1. Prepare fresh watercress salad by arranging on plate and drizzling with balsamic vinegar.
  2. Prepare steaks by coating in pepper and a pinch of salt.
  3. Wash and boil new potatoes until cooked, should take approx 25 minutes. Once cooked, roll them in a tiny amount of butter/olive oil if desired, followed by herbs (dried rosemary or fresh parsley).
  4. Right before potatoes are finished cooking, sear steaks in pan with olive oil, more pepper, and some rosemary if you desire. Sear until cooked to your taste.
  5. Serve and enjoy!

Coriander, Tuna, Roast Veg and Kidney Bean Bowl

How to prepare:

  1. Rinse a can of red kidney beans and place in bowl.
  2. On a baking tray, line chopped courgette, red pepper and onion, and drizzle with olive oil, salt and pepper. Roast on 180 C for 30 mins.
  3. Once vegetables are cooled, add to bowl with kidney beans.
  4. Combine in bowl a can of tuna, sprigs of coriander, baby tomatoes and celery.
  5. Drizzle with dijon dressing and black pepper. Add a boiled egg if desired.
  6. Note: you could also add other veges like green beans, spinach, etc to bulk it out!

Turmeric & Pesto Roasted Tofu Veg Salad

A delicious vegan lunch option. What you need to do:

  1. Slice firm tofu into chunks, and teaspoon delicately with a small amount of pesto. Place in baking tray.
  2. In a baking tray, line what veg you fancy; for this picture I used carrots, cauliflower, brussels sprouts, sweet potato, baby carrots and courgette. Drizzle lightly with olive oil and sprinkle with turmeric.
  3. Bake vegetables and tofu at 180 degrees C for approximately 20-25 minutes.
  4. Place on a plate with more raw veg, such as spinach and baby tomatoes. Add vinegar dressing as found earlier on in my blog, here.

Note: Could also be had as a warm dinner for those summer days!

Roasted Vege Couscous

Fill a baking tray full of roast veges, and have enough left over to save for future meals, plus the couscous is quick and easy! Goes down well if you’re having a potluck meal at a friend’s place.


Top tip: Add sides (such as lightly grilled halloumi in this case, or green beans)


– Couscous

– Stock cube (vege but it doesn’t really matter)

– Any type of veges you want to roast! Recommended:





-Capsicum (Pepper)

-Baby Tomatoes

-Salt & Pepper

-Olive Oil


1. Line a baking tray with tinfoil/baking parchment (not needed if tray is non-stick).

2. Chop up veges into chunks, put them in tray. Drizzle with olive oil and briefly mix. Cover with pinch of salt and pepper.

3. Place in the oven for about 25 minutes on 180 C. When veges look tender, remove.

4. Cover portion of couscous with boiling water, add a quarter a cube of stock, mix, and then cover with a tea towel/paper napkin for about 5 minutes.

5. When cous is done, spoon the veges on top, making sure to include some of the roasted juices in the tray. If you’re making one large portion you could combine the vegetables and the couscous in one bowel.

6. Enjoy!


Comforting Shepherd’s Pie

What you need:

-Minced lamb (or beef if you prefer cottage pie)

-1 onion

-2 gloves of garlic

-Frozen peas

-Tomato puree

-1 carrot

-Dry basil

For the top:

-4 or 5 large potatoes

-2 carrots (optional)

-Salt & Pepper


  1. Peel potatoes (and carrot if desired). In a pot of boiling water, boil cut up potatoes and carrots. Once soft enough, drain and mash. Add dash of milk or butter if desired. Add salt and pepper.
  2. In pan, gently fry chopped onion and garlic in olive oil. Then, add diced carrot and frozen peas.
  3. Add lamb mince and gently cook through. Squeeze in tomato puree, dried basil, salt and pepper. Mix and simmer.
  4. In a cooking dish, line the bottom with the meat mixture. Cover with mashed potato/carrot.
  5. Cook in the oven for approx. 25 minutes until the top of the potato is crispy.
  6. Enjoy!



Basic Lentil Curry

Not the legitimate way of making dahl, but here is an easy and quick alternative!

What you need:

  • Cup of red/orange lentils
  • Vegetable stock
  • Water
  • Onions
  • Garlic
  • Ginger (optional)
  • Carrots (optional)
  • Curry powder
  • Cumin
  • Chilli powder/flakes


  1. In pan, lightly fry chopped up onions and garlic. Add a few shakes of cumin.
  2. Add half a teaspoon of grated/chopped fresh ginger.
  3. Add a cup and a half to two cups of boiling water combined with vegetable stock. More water means meal may be more soupy, less water creates more of a thick curry.
  4. Add chopped carrots.
  5. Add lentils.
  6. Sprinkle in a teaspoon and a half of curry powder and chilli.
  7. Leave to simmer and remember to stir regularly so that the lentils don’t burn!
  8. Serve with brown rice/vegetables.
  9. Enjoy!


Tuna & Onion Stuffed Bell Peppers

Use any colour bell pepper; though I find green goes better with tuna as they’re less sweet!


  • Enough couscous/pearl barley to fit a pepper or two

  • Bell pepper (or two)- any colour

  • One onion

  • Garlic

  • Tuna

  • Vegetable stock


 1. Cook the couscous or barley through (cook in stock for however long it says on packet), using vegetable stock.

2. Cut the top off of the bell pepper and cut out the inside seeds

3. In a pan, cook onion and garlic, then add to a bowl of tuna

4. Mix in couscous/barley to tuna mixture and add ground pepper

5. Spoon the mixture into the hollowed out bell pepper

6. Drizzle a teaspoon of left over vege stock over the filling to stop it going dry, then place the top of the pepper back in position

7. Bake in the oven at 180 degrees for about 25-30 minutes

Tomato, Ginger & Kidney Bean Stew

Simple, quick and tasty! If you wanted a non-vegetarian option: add some chopped pieces of bacon!


  • Red kidney beans (1 can of 400g)
  • 4 eggs at room temperature (optional)
  • 400g chopped tomatoes
  • 2 tablespoons of fresh grated ginger
  • 3 onions
  • 3 carrots
  • 2 cloves of garlic
  • Oil (I use olive)
  • Paprika
  • Turmeric
  • Chilli flakes (optional)
  • Salt & Pepper


  1. In a pan, cook the chopped onions and crushed garlic with a glug of oil.
  2. Add a sprinkle of turmeric  and a sprinkle of paprika, and some chilli flakes if you wish.
  3. Add your grated ginger and stir for thirty seconds.
  4. Add your chopped tomatoes, half a cup of water, kidney beans, and carrots.
  5. Cover and let it simmer in order to reduce.
  6. Optional: add eggs! In a pan, simmer your stew and crack eggs on top of the tomatoes. Cover the pan and let the eggs cook for three minutes so that the yolk remains runny, and then serve!

Warm Roast Tomato, Garlic & Basil Gnocchi

This warm gnocchi dish is comforting during both winter or summer, and uses very few ingredients. All you need is: 2 tomatoes, 2 cloves of garlic, salt, pepper, fresh basil and gnocchi.


1. Chop up the two tomatoes and two cloves of garlic.
2. Line a baking tray with tinfoil, add chopped ingredients and drizzle with olive oil, salt and pepper. Cook for 25 minutes at 180 degrees celsius.
3. Following the instructions on the packet,  cook the gnocchi. Once it’s cooked, drain and put back into the pan.
4. On a low low heat, add roasted ingredients and stir together. If you can be bothered, skin the tomatoes. If it’s looking too dry, add a drizzle of olive oil.
5. Add torn up basil, a little more pepper, mix further and serve!

Green Shakshuka Eggs

I got my inspiration for this dish after having the delicious ‘Green Breakfast’ at Jack’s Wife Freda in New York. By no means is this a replica of their fantastic dish, but it is a ‘green’ alternative to the tomatoey, Middle-Eastern meal.

What will you need?

-Olive oil (2 tablespoons)

-1 leek

-Fresh spinach

-Herbs: bunch of dill, parsley, mint, coriander

-2 cloves of garlic

-Salt and pepper

-4 eggs


-Natural yoghurt

What do I do?

  1. Heat olive oil in a small frying pan on moderate heat.
  2. Add leeks to soften, followed by the spinach (a small bunch of leaves at a time).
  3. Keep adding the spinach slowly, until all has been softened and wilted, followed by some fresh herbs.
  4. Quickly remove the pan from the heat. Add the crushed garlic, salt and pepper.
  5. Once seasoned to your liking, heat up the spinach (etc.) again on a low heat, and create two little wells with a spoon. Add some cracked pepper to these wells and crack two eggs into each well. Cover the pan.
  6. Leave until eggs are cooked but the yolk is still runny. Serve with yoghurt, sprinkled with paprika!

Pearl Barley Mock-Risotto

Risotto is delicious, but sometimes it can be a bit too rich or heavy. If you’re looking for something substantial, tasty and with the same texture, look no further! This recipe uses egg to tie the ingredients together, and pearl barley as a replacement for risotto rice.


– Measured bowl of pearl barley

– One egg

– Handful of dill (optional)

– Vegetable stock (half a cube will do)

– Pepper

– Tuna

– Avocado


1. Simmer the barley for around 30 minutes in vegetable stock.

2. Cut up your avocado into chunks, and in a bowl mix with tuna and dill.

3. Once the barley is tender and has absorbed the stock, keep on a low heat and add in prepared ingredients.

4. Quickly crack egg into the saucepan and mix together until the egg has bound the ingredients. Keep the egg moving so it doesn’t scramble.

5. Season with pepper and serve!

You could also add other ingredients such as replacing tuna for cooked chicken, mushrooms, or any other vegetable. Enjoy!

Chickapea Pasta: Product in Review

Everyone loves pasta, and what’s better than when it’s made from simply two ingredients? I tried this gluten-free pasta made from only organic chickpeas and lentils!


Chickapea pasta boasts many advantages, such as being full of protein, nutrients and fibre. What I found made this pasta especially convenient was that it cooked in only 7 minutes, and tasted almost the same as normal pasta. One piece of advice: drain this pasta well after it’s been cooked because it becomes slightly more slippery than normal pasta.

Some delicious recipes can also be found on Chickapea’s website, such as the Creamy Avocado Pasta, as found here.

So, why not #choosechickapea and find out more about the product here!


Chickapea Pasta: As seen, slightly darker than regular pasta.

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