Decadent Cranberry & Orange Sauce

Healthy Recipes

Serves: 25-30
Prep: ≤8 mins
Cooking:15 mins
Tools: Non-stick pot, whisk, orange press or juicer and grater


What types of sauces and/or condiments do you like to have around during the festive period?  Cranberry sauce is top of our list, particularly because of the seasonality of fresh cranberries!

This year we tried to replicate a store-bought variety, which is quite tasty, but couldn’t source any lingonberries! In retrospect, we could have bought some lignonberry jam and added this to the sauce instead of fruit sweetener! C’est le vie!

Our sauce has minimal added, unrefined sugar (per serving) and every spoonful has a lovely rich and deep seasonal flavour; you can’t go wrong with cranberries, orange and spice! 

We added a small glass of wine, but diet permitting you could add some port (generally not vegan!), brandy, mulled wine, prosecco or champagne instead- just adjust your other ingredients as appropriate! It’s good to note that the stronger the alcohol and/or the more spices that you use, the more aromatic your sauce will be! However, if you would prefer not to add alcohol, you could try substituting it for some fresh pomegranate or red grape juice instead! 

As we got to trial this before the festive season, we still have plenty in the fridge and more than enough for Christmas, Boxing Day and beyond. This is great because it will be one less thing to make on the day! In fact, if you can make it a day or two in advance, your sauce will be bursting with flavours that continue to grow by the day! Our top tip would be to make sure you downsize your ingredients (as appropriate) to meet your dinner party needs- unless you want to be eating this into the New Year! 😀

Happy cooking everyone!





+++++++++++++300g        Cranberries (or a mixture of cranberries and lingonberries)
+++++++++++++3                Oranges (=200ml juice & 1 tbsp orange zest)
+++++++++++++125ml        Red wine (Merlot)
+++++++++++++60g           Unrefined Golden Caster Sugar
+++++++++++++2-3 tbsp   Fruit Sweetener (your favourite)
+++++++++++++½ tsp         Allspice
+++++++++++++                  Pinch of Salt
+++++++++++++2 tsp          Corn Flour

Need an easy-print recipe? Print here. 🙂



1. Place the berries into a colander and wash under cold running water. Tip: Alternatively you can leave them to soak them in a large bowl of water.

2. Wash the oranges, grate some zest and then juice them.

3. Place a non-stick pot over a medium-low heat. Pour in the wine. Add the sugar. Stir together.


4. When the mixture starts to simmer (bubble), add the berries, orange juice, ¾ of the zest (save a little for a garnish later on), 2-3 tbsp of sweetener, ½ tsp allspice and a pinch of salt. Stir to combine. Cover with a lid.


5. When the mixture starts to simmer again and/or you hear the berries starting to burst, turn the heat down slightly. Allow it to simmer for 15 mins or until the berries have softened and the sauce has thickened slightly.


6. Meanwhile, create a ‘slurry’. Place the corn flour into a small dish with equal parts water. Whisk and stir until it’s dissolved.


7. When the sauce has finished cooking, pour in the slurry (whilst whisking at the same time). Keep whisking for about a minute or until the sauce thickens slightly and develops a lovely sheen! Remove from the heat. Allow to cool slightly before serving. Tip: The sauce will continue to thicken as it cools, so do not ‘overdo’ the corn flour! Serve in a dish garnished with the remaining orange zest (if desired)!


8. Enjoy cold, at room temperature or slightly heated!



Tip: If you have a spare pickle, olive or jam jar to spare, sterilise it, fill it with the leftover sauce and then keep it refrigerated and use within 2 weeks! 

Vegan Bread Stuffing

Healthy Recipes

Serves: 6-8
Prep: 20-30 mins (Dependent upon skill and/or the number of kitchen helpers!)
Cooking: 40 mins
Type: Side Dish
Tools: Pot, mixing bowl, a large baking tray/tin or casserole dish, aluminium foil


We hope that all of your festive planning is finally coming together? If you’re still deciding on some simple, tasty or perhaps traditional Christmas side dishes, check out or Vegan Bread Stuffing! It’s a ‘healthier’ holiday ‘comfort food’- one that is modernised, easy, cheap, simple and that everyone can enjoy!

My original recipe came from my mother; I had no idea how ‘old fashioned’ and/or popular this recipe was until I did a cursory search! I took the original and made a few tweaks including: adding more vegetables and herbs, making sure it was completely plant-based and of course using less oil/fats! 

Typically this stuffing would end up stuffed inside a turkey, but not in this case! It’s a deliciously seasoned and toasted mixture of bread and veggies that goes great with a tofu loaf, mushroom gravy and roasted Brussels sprouts!  😛

If you are after a GF version, swap standard bread for some GF bread or bread rolls instead. Just bear in mind that as GF bread tends to be smaller, you might need to use a bit more of it and/or a little less stock or water in the preparation and baking stages.

If preferred (or if you have them to hand), use all fresh herbs instead! Also, we think that the addition of apple and/or toasted walnuts (or pecans) would also go down a treat! 

Happy cooking everyone! 🙂



++++++++++12                Slices Stale Bread
++++++++++1                  Garlic Clove (a fat one!)
++++++++++1                  Brown Onion (or 2 banana shallots)
++++++++++2                 Bell Peppers (Red & Yellow)
++++++++++5                 Sticks Celery
++++++++++3                 Medium Carrots
++++++++++1                  Sprig Fresh Rosemary
++++++++++5-6 tbsp    Rapeseed Oil
++++++++++                   Salt & Ground Black Pepper
++++++++++10 tbsp       Vegetable stock (low-salt) or Cold Water (approx. 3/4 cup)
++++++++++2g                Dried Sage
++++++++++2g                Dried Thyme
++++++++++¼ tsp          Asafoetida (or onion powder)
++++++++++5g               Fresh Flat Leaf Parsley (*optional)

Need an easy-print recipe? Print here. 🙂



1. Chop the bread into 1″ cubes (or smaller if preferred) and set aside. Tip: If your bread isn’t quite stale enough, toast it in a toaster on the lowest heat setting for about one minute.

2. Peel and dice the garlic. Peel and finely chop the onion. Wash, remove the stem and core and then finely chop the bell peppers. Wash, trim the ends and then finely chop the celery. Wash, peel, trim the ends and finely chop the carrot. Wash the rosemary, remove the leaves from its stem and roughly chop them.

3. Preheat the oven to 180ºC/350ºF. Get out a large baking tray, tin or casserole dish; line with foil or parchment paper (if necessary). NB: We used a casserole dish!

4. Heat 1 tbsp of oil (or spray some low-fat cooking oil instead) in a large, non-stick pot over a medium-low heat. Add the garlic and onion. Gently fry for 1-2 mins or until softened. Add the bell pepper, celery and carrot. Gently fry for a further 3-4 mins of until just softened. Remove from the heat. Season it with a little salt and a few grinds of black pepper to taste. Tip: If preferred, you could ‘steam-fry’ the vegetables instead at this stage!

5. If you are using vegetable stock, prepare it now.

6. Place the bread into a large mixing bowl. Sprinkle over 2g dried sage, 2g dried thyme and ¼ tsp of asafoetida (or onion powder). Season it with ¼ tsp salt and a few grinds of black pepper. Toss together (with your hands or salad tongs) to thoroughly coat. Pour over 7 tbsp of the stock (or water). Tip: If you are not using stock, make sure to season it with a little more salt and pepper instead and if you are using fresh herbs, the more the merrier!

7. Add the fried vegetable mixture into the mixing bowl. Drizzle over 3-4 tbsp of rapeseed oil. Toss to thoroughly coat and combine.

8. Transfer evenly into your baking tray, tin or casserole dish. Sprinkle over the rosemary. Cover with a sheet of aluminium foil. Place into the oven and bake for 25 mins.

9. Remove from the oven and discard the foil. Drizzle over the remaining stock (3 tbsp) and add an additional 1-2 tsp of oil (if preferred). Toss and coat. Place back into the oven. Bake the stuffing for an additional 15 mins or until the top is lightly browned and crispy. Remove. Garnish with some freshly chopped parsley leaves (if desired).

10. Enjoy!




Refrigerate any leftovers in an air-tight and resealable container. Reheat and consume within 3 days. NB: Best reheated under a grill or on a low heat setting in the oven; microwaving it will make the bread soggy!

Recipe updated: 19/02/16

Roasted Brussels Sprouts Medley [Vegan & Gluten Free]

Healthy Recipes

Serves: 4
Prep: 10-15 mins
Cooking Time: 30 mins
Type: Side Dish
Tools: Sharp knife, chopping board, baking tray, colander, cheese grater


Are you a Brussels sprouts lover or hater?!

For us, Christmas just wouldn’t feel the same without them! So if you’re looking to give them another try or are just in need of a different (and easy!) recipe this year, than look no further! Get your knives and forks ready for some roasted Brussels sprouts with a twist!

We took a lovely bunch of festive flavours and ingredients to produce a seriously tasty and wholesome mix of roasted veggies! Yes, delicious British sprouts, which, let’s be honest, always taste sensational when slow roasted with a little oil and seasoning anyways, become part of an infusion of great flavours in this vegetable medley; apples, chestnuts, shallots and stem ginger- the foundations of this delicious dish! 

The result is beautifully roasted veggies with flavours that work in perfect harmony; a caramelised and creamy vegetable medley that could easily convert anyone into a sprout lover!

We loved it; a great combination of flavours, textures and overall satisfaction! The only modifications we’ll make during the festive season is to add a little more ginger- not because we didn’t include enough the first time around, but simply because we cannot get enough of it! 

So if you need a tasty side dish, than we’d suggest you give our Brussels sprouts a try! Impress your family and non-vegan friends; let face it, who really needs a ‘festive bird’ on the table when even your side dishes are this tasty?!  #veganchristmasrecipes  


Happy cooking everyone! 🙂



+++++++++++++++++500-600g   Brussels Sprouts
+++++++++++++++++400-500g   Braeburn (or cooking) Apples
+++++++++++++++++320g             Banana Shallots
+++++++++++++++++1                    Garlic Clove
+++++++++++++++++1                    Clementine (juice and zest)
+++++++++++++++++50g               Stem Ginger (in syrup)
+++++++++++++++++2-3 tbsp       Rapeseed Oil
+++++++++++++++++2 tsp             Ginger syrup
+++++++++++++++++                      Salt & Ground Black Pepper
+++++++++++++++++60g               Walnuts (*optional)
+++++++++++++++++200g             Roasted Chestnuts, peeled
+++++++++++++++++                      Flat Leaf Parsley (*optional)

Need an easy-print recipe? Print here. 🙂



1. Preheat the oven to 200ºF/400ºF. Get out a large baking tray (or roasting tin).

2. Soak and wash the sprouts. If preferred, remove any soiled outer leaves.

3. Wash, remove the core and then chop the apples into wedges.

4. Peel and roughly chop the shallots into ‘chunky’ pieces.

5. Peel and finely dice the garlic.

6. Wash the clementine, grate some zest and then juice it.

7. Remove some ginger from its syrup and finely chop it. NB: We used two small pieces.

8. Place the sprouts, apple, shallot and garlic onto the baking tray. Drizzle over the oil. Toss to coat.

9. Pour over the juice and 2 tsp ginger syrup (from the bottle of ginger). Sprinkle over a little zest (if preferred). Season it with a little salt and a few grind of black pepper to taste. Place it into the oven and roast for 30 mins, tossing the mixture at least once. Remove.

10. In the meantime, toast some walnuts in a dry frying pan (until lightly golden) and then roughly chop them (if applicable). Roughly chop the roasted (and peeled) chestnuts. Wash the parsley, remove its leaves from the stems and roughly chop them (if using).

11. Before serving, garnish with the walnuts, parsley, zest (if using) and the chestnuts. Tip: If you have any spare ‘orange zest’, or dried cranberries, sprinkle them over (just before serving) to provide an extra pop of colour and festive finish! 







Refrigerate any leftovers in an air-tight and resealable container; reheat (if preferred) and consume within 3 days.