• 1 tablespoon olive oil
  • 2 carrots, peeled, diced
  • 2 zucchini, diced
  • 2 sticks celery, diced
  • 1 brown onion, finely chopped
  • 400g can diced tomatoes
  • 2 cups Campbell’s Real Stock Vegetable
  • 400g can brown lentils, rinsed, drained
  • 1/2 cup flat-leaf parsley leaves, chopped
  • 1 lemon, quartered
  • 4 crusty wholegrain rolls, to serve


  1. Heat oil in a large saucepan over medium-high heat. Add carrots, zucchini, celery and onion. Cook, stirring occasionally, for 10 minutes or until vegetables begin to soften.
  2. Add tomatoes and stock to pan. Cover and bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 15 minutes or until vegetables are soft.
  3. Add lentils to soup. Cook for 5 minutes or until heated through. Ladle soup into bowls. Sprinkle with parsley and squeeze lemon juice. Season with freshly ground black pepper. Serve with lemon wedges and bread rolls.



POMEGRANATE & FIG SALADBeauty-Boosting-Salad-With-Fig-Orange-+-Pomegrante1-652x978

Serves 4

  • 150 g baby spinach leaves
  • 80 g micro-green salad mix (or other green sprouts)
  • 4 figs, cut in half
  • 1 pomegranate
  • 1 orange, peeled and sliced
  • 80 g goats feta
  • 1 tablespoon pistachio nuts, chopped
  • few sprigs of fresh thyme

Pomegranate Dressing

  • 2 tablespoons pomegranate molasses
  • 1 tablespoon lemon juice
  • 3 tablespoons orange juice
  • 2 tablespoons cold pressed olive oil


  1. Toss spinach and micro-salad greens into a large serving bowl.
  2. Arrange the figs and slices of orange through the salad.
  3. Remove the seeds from the pomegranate and scatter over and through the salad.
  4. Combine all the ingredients for the salad dressing and drizzle over the salad.
  5. Serve and enjoy














Fruit mince:

  • 500 g (17  1/2 oz) apples, finely diced with the skin (golden delicious, pink lady) are naturally sweet and delicious
  • 250 g (8  3/4 oz)  raisins
  • 100 g (3  1/2 oz)  cranberries or sun-dried cherries
  • ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 orange (you will need the zest from ½ orange)
  • 500 ml (2 cups / 17  1/2 fl oz)  fresh apple juice
  • 1 teaspoon vanilla bean paste or extract


  1. Combine the apples, raisins and cranberries into a pot.
  2. Add the apple juice, cinnamon, nutmeg, ginger, vanilla and the zest from 1 orange.
  3. Cover the pot and simmer over a gentle heat for 30 minutes, making sure to stir every now and then.
  4. Make sure not to boil too fast, just a slow gentle simmer. Add more apple juice if need to keep the mixture plump and moist then simmer for another 30 minutes.
  5. Turn off the heat and allow to cool.
  6. Now at this stage your fruit mince will be ready to enjoy – but for those who want to add that festive cheer, you can stir through a generous splash of calvados (apple brandy). Your fruit mince is now ready and it’s delicious made into pies, tarts or folded into Christmas Baked muffins

Almond short crust

  • 2  1/2   cups (250g / 8  3/4 oz) almond meal or ground almonds
  • 2 tablespoons honey, organic maple syrup or rice syrup
  • 30 ml / 2 tablespoons, macadamia or light olive oil, almond oil, melted butter or cold pressed coconut oil
  • 1 egg
  • 1 teaspoon vanilla bean paste or extract
  • 200 g ( 7 oz) Fruit mince pie filing, enough for 10 pies


  1. Combine almond meal, honey, oil, vanilla and egg into a large bowl.
  2. Mixby hand until you form a soft dough.
  3. Add a splash of water if needed to form into a soft dough.
  4. Roll out carefully between 2 sheets of baking paper and cut into circles, large enough to to cover the base and sides of your tart shells.
  5. Make sure to prepare 10 tart shells before lining with a light coat of oil or butter, followed by a dusting of coconut or ground almonds to prevent sticking.
  6. Filllined tart shells with 1 tbsp of the fruit mince.
  7. Roll out rest of the pastry and cut out in the shape of stars.
  8. Arrange stars over the top of the mince pies.
  9. Bake in a low 150 C (300 F) oven for 30 minutes or until golden.
  10. Cool completely before turning out of the tin.