#ADTry this – Tenderstem Royale salad with beluga lentils, soft boiled quails egg and caper dressing. Loving this new vibrant addition to the @tenderstem family with its gorgeous purple hued stem available exclusively from @marksandspencers @marksandspencersfoodpr Serves 2-3 people INGREDIENTS – 1x 250g pack cooked beluga lentils – 1 red onion – 2 tbsp cider vinegar – 1 tbsp golden caster sugar – 12 quails eggs – 1 bag of watercress leaves- 1 pack of Tenderstem Royale – olive oil Dressing : – zest and juice of 1/2 lemon-40ml extra virgin olive oil -2 tsp Dijon mustard – a handful of mint and parsley, finely chopped – 2 tbsp capers, roughly chopped – salt and pepper METHOD1/Cut the red onion into thin slices, place in a small bowl and cover with hot water for 10 mins before draining. Mix the cider vinegar with the caster sugar and add to the onions, leave to one side to macerate. 2/Blanche the Tenderstem Royal for 3 mins in boiling water, remove and put to one side. Cook the quails eggs for 1 min 45 seconds before plunging into iced water and peeling. 3/Whisk together the dressing ingredients and season to taste with salt and pepper, adding in an extra squeeze of lemon to balance the acidity. 4/ Heat a griddle pan until searing hot, oil and season the Tenderstem Royale and griddle each spear until strong lines appear on both sides. 5/ Heat the lentils according to pack instructions. 6/ Drain the red onions and mix with the lentils. Top with the watercress leaves, Tenderstem Royale and soft boiled quails eggs. Spoon over the dressing and enjoy!

#ADTry this - Tenderstem Royale salad with beluga lentils, soft boiled quails egg and caper dressing. Loving this new vibrant addition to the @tenderstem family with its gorgeous purple hued stem available exclusively from @marksandspencers @marksandspencersfoodpr  Serves 2-3 people INGREDIENTS - 1x 250g pack cooked beluga lentils - 1 red onion - 2 tbsp cider vinegar - 1 tbsp golden caster sugar - 12 quails eggs - 1 bag of watercress leaves- 1 pack of Tenderstem Royale - olive oil Dressing : - zest and juice of 1/2 lemon-40ml extra virgin olive oil -2 tsp Dijon mustard - a handful of mint and parsley, finely chopped - 2 tbsp capers, roughly chopped - salt and pepper METHOD1/Cut the red onion into thin slices, place in a small bowl and cover with hot water for 10 mins before draining. Mix the cider vinegar with the caster sugar and add to the onions, leave to one side to macerate. 2/Blanche the Tenderstem Royal for 3 mins in boiling water, remove and put to one side. Cook the quails eggs for 1 min 45 seconds before plunging into iced water and peeling. 3/Whisk together the dressing ingredients and season to taste with salt and pepper, adding in an extra squeeze of lemon to balance the acidity. 4/ Heat a griddle pan until searing hot, oil and season the Tenderstem Royale and griddle each spear until strong lines appear on both sides. 5/ Heat the lentils according to pack instructions. 6/ Drain the red onions and mix with the lentils. Top with the watercress leaves, Tenderstem Royale and soft boiled quails eggs. Spoon over the dressing and enjoy!

[AD] Tenderstem Royale also differs in flavour as well as colour and is super mellow and buttery. It’s available all year round and offers zero waste! Great for stir fries, salads and sides or the star of the show in your Sunday lunch vegetable line-up ! #PurpleIsTheNewGreen #lifeandthyme #soulfood #beautifulcuisines #foodforfoodies #foodstyling #getinmybelly #feedyoursoul

[AD] Tenderstem Royale also differs in flavour as well as colour and is super mellow and buttery. It’s available all year round and offers zero waste! Great for stir fries, salads and sides or the star of the show in your Sunday lunch vegetable line-up ! #PurpleIsTheNewGreen  #lifeandthyme #soulfood #beautifulcuisines #foodforfoodies #foodstyling #getinmybelly #feedyoursoul

Shawarma Sunday . #lifeandthyme #soulfood #beautifulcuisines #foodforfoodies #foodstyling #getinmybelly #feedyoursoul

Shawarma Sunday . #lifeandthyme #soulfood #beautifulcuisines #foodforfoodies #foodstyling #getinmybelly #feedyoursoul

When you open up the most perfect pomelo , drizzled with a little stem ginger syrup and I can eat a whole one. #lifeandthyme #soulfood #beautifulcuisines #foodforfoodies #foodstyling #getinmybelly #feedyoursoul #pomelo #breakfasts #breakfast

When you open up the most perfect pomelo , drizzled with a little stem ginger syrup and I can eat a whole one.  #lifeandthyme #soulfood #beautifulcuisines #foodforfoodies #foodstyling #getinmybelly #feedyoursoul #pomelo #breakfasts #breakfast

Happy plant power day ! This one’s for you @nicoleken26 recipe in @lucywatson feed me vegan #plantpowerday2019

Happy plant power day ! This one’s for you @nicoleken26 recipe in @lucywatson feed me vegan #plantpowerday2019

Happy pancake day ! Hard to choose my favourite pancake shot for the year as I seemed to have worked on quite a few recipes recently but I’m going to have to go for this @tracklements recipe topped with there apple and cider brandy sauce so sharp and tangy ! Not an advert I just love there condiments

Happy pancake day ! Hard to choose my favourite pancake shot for the year as I seemed to have worked on quite a few recipes recently but I’m going to have to go for this @tracklements recipe topped with there apple and cider brandy sauce so sharp and tangy ! Not an advert I just love there condiments

This is all I need right now , bread, butter,fig jam and sunshine #lifeandthyme #soulfood #beautifulcuisines #foodforfoodies #foodstyling #getinmybelly #feedyoursoul

This is all I need right now , bread, butter,fig jam and sunshine  #lifeandthyme #soulfood #beautifulcuisines #foodforfoodies #foodstyling #getinmybelly #feedyoursoul

Hand pies for Otto with swede and left over chicken

Hand pies for Otto with swede and left over chicken

Have to admit I thought this was a Sicilian lemon 🍋 but after researching found out it was actually a Ponderosa which I’ve never experienced before , it’s all pith but delicious ! Treated it the same as the Sicilian We cut thinly and seasoned generously, mixed with finely chopped red onion, flat leaf, olive oil and a pinch of sugar and cinnamon and we ate it with grilled bream. Thanks @jaynehynes for this !

Have to admit I thought this was a Sicilian lemon 🍋 but after researching found out  it was actually a Ponderosa which I’ve never experienced before , it’s all pith but delicious ! Treated it the same as the Sicilian We cut thinly and seasoned generously, mixed with finely chopped red onion, flat leaf, olive oil and a pinch of sugar and cinnamon and we ate it with grilled bream. Thanks @jaynehynes for this !

Happy Valentine’s Day , special pancakes for Otto this morning ! With a little help yesterday from my bestie @kiddyum

Happy Valentine’s Day , special pancakes for Otto this morning ! With a little help yesterday from my bestie @kiddyum