Tomato and Caper Spaghetti

This Tomato and Caper Spaghetti dish is light, fresh and easy to prepare.

Serves 2


1 handful spaghetti

10 cherry tomatoes – chopped in half

3 tbsp capers – chopped if using the big ones

1 red birdseye chilli – finely chopped (optional)

1 big squeeze of lemon juice

2 tbsp extra virgin olive oil

Salt/pepper to taste

2 tbsp of grated parmesan

2 tbsp chopped fresh parsley


  • Bring a saucepan with salted water to the boil and add the spaghetti – cook for approximately 10 minutes according to the packet instructions
  • Meanwhile, mix the tomatoes, capers and chilli together
  • Strain the cooked pasta and leave to cool down
  • Mix the tomatoes, capers and chilli with the spaghetti and add the olive oil and lemon juice
  • Add a grinding of salt and pepper to taste
  • Serve up with a sprinkle with parmesan, add fresh parsley and enjoy!

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Celery soup

Try this celery soup for a quick, healthy and tasty lunch

Serves 4


1 knob of butter

1 head of celery – washed and chopped

2 medium waxy potatoes – peeled and chopped

1 small onion – peeled and finely sliced

750ml chicken stock (or substitute with vegetable stock)

½ cup of full cream milk

Salt/black pepper to taste

2 tbsp parmesan – grated


  • Heat up the butter in a saucepan and add the onion, potato and celery
  • Cook for 5 minutes until the potatoes and celery start to soften
  • Add salt and a good grinding of black pepper to taste
  • Add the chicken or vegetable stock and simmer for 10 minutes until everything is soft
  • Take off the heat and blend to a smooth soup
  • Add the milk and stir through
  • Serve in soup bowls and add parmesan shavings
  • Serve with garlic bread on the side

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Beautiful Joe's ethical dog treats

We at Ellery Bow love to support small, local, sustainable and ethical businesses.

In this respect we have to say:

“We LOVE Beautiful Joe’s Dog Treats”.

The name derives from the best selling autobiography written by Margaret Saunders. Beautiful Joe is the story of a real-life dog (“A brown dog of medium size”),  who lived in Canada in 1890. He was rescued from a brutal farmer who had cut off his ears. Ms Saunders went on to devote her life to championing the rights of animals.

These dogs treats are 100% natural and super tasty, handmade from British free-range ox liver, with nothing added. Beautiful Joes are a small artisan dog food producer based in Wiltshire. In addition to giving away half the treats they make, they donate 1% of sales to Compassion in World Farming.

And that isn’t the best bit, they are sold in aid of dogs in need, so for every packet they sell, Beautiful Joe’s donates a packet to a dog rescue home or a related charity. So far, they’ve supported All Dogs Matter and The Dogs Trust, DOTs (Dogs on The Streets), The Blue Cross and they have decided upon their next charity which will be the Mayhew Animal Rescue Centre. Most rescue homes can’t afford to buy any treats for the dogs they look after. The free treats they donate are mostly used to train rescue dogs so that it is easier for them to find new,  forever homes.

Beautiful Joes, we at Ellery Bow take our “bowler” hats off and salute you!

Find Beautiful Joe’s on Livewell Directory







home-made dog biscuits

These home-made dog biscuits are healthy, quick and easy to make and your dogs will love them!


1 cup nutty wheat flour

1/2 cup rolled oats

1 tsp baking powder

2 tbsp sugar and salt-free peanut butter

2 tbsp biltong powder

3 large eggs


  • Pre-heat the oven to 200 degrees Celsius
  • Mix all the ingredients together and roll into shapes on a floured baking sheet
  • Bake in the oven for 20 minutes until cooked through.

Overall time

30 minutes


Don’t have time to make your own biscuits, why not search the Livewell Directory to find your nearest ethical pet food suppliers.

Chicken in black bean sauce

This Chinese chicken in black bean sauce recipe is quick and easy to prepare and tasty!

Serves 2


2 cooked chicken thighs – shredded

1 thumb sized piece of ginger – grated

2 cloves of garlic – grated

1 red birds-eye chilli – finely sliced

2 spring onions – sliced

1 handful green beans – top and tailed and cut in half

2 tbsp sesame oil

2 tbsp soya sauce

2 tbsp black bean sauce

1 lime – juiced

1 egg

1 handful coriander

½ cup white basmati rice – cooked

1 tbsp toasted sesame seeds

Cooking oil


  • Mix together the ginger, garlic, chilli, spring onion, chicken, green beans and sesame oil
  • Heat a pan with cooking oil until hot and add the mixture to the pan, stirring continuously for 1 minute so it doesn’t burn
  • Add the black bean sauce, 1 tbsp of soya sauce and lime juice and stir for another minute
  • Remove from the heat and keep warm
  • Heat another pan with oil, crack in an egg and stir
  • Add the rice and 1 tbsp of soya sauce and cook until warm
  • Dish up the rice topped with the chicken, sprinkle with fresh coriander and top with sesame seeds.

Search Livewell Directory to find your local ethical food producers.

Brown rice and lentil salad

This salad is a good source of slow-releasing protein that will keep your taste buds satisfied and your belly feeling full for longer.

Serves 4


Half a cup of brown rice

Half a cup of puy lentils

150grams tender stem broccoli

200grams peas

150grams feta cheese – chopped into cubes

Mint – handful of leaves shredded

4 tbsp olive oil

2tbsp lemon juice



  • Soak the brown rice and lentils in cold water for 10 minutes, and drain
  • Add a pinch of salt to a saucepan of boiling water and boil the rice and lentils for approx. 15 minutes or until tender and drain
  • Add boiling water to the peas and broccoli and leave covered for 5 minutes or until al dente and then drain
  • When the rice and lentils are cooked add to a bowl with the feta, broccoli, peas and mint
  • Add salt and pepper and add the olive oil and lemon juice and mix through.

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Moroccan roasted root vegetables

This Moroccan roasted root vegetable dish is delicious, healthy and filling.

Serves 4


3 x Beetroot – peeled and cut into cubes

3 x Carrots – peeled and cut into chunks

2 x Red onion – peeled and quartered with the stem on so they stay intact

4 x Garlic cloves – lightly pressed (skin on)

1 can chickpeas – drained and spiced with cumin, paprika and cayenne pepper

1 x tsp ground cumin

½ tsp smoked paprika

½ tsp paprika

¼ tsp cayenne pepper

2 x Bay leaves

Olive oil

Balsamic vinegar

Feta to sprinkle over the top

Couscous – cooked as per packet instructions

Rocket – to scatter over the vegetables


  • Pre-heat the oven to 200 °C
  • Roast the beetroot, carrots and red onion on a baking tray with olive oil and balsamic vinegar, stirring occasionally until cooked
  • Add the tin of chickpeas, and garlic cloves, stir and cook until the chickpeas are warmed through and the garlic cloves are soft
  • In the mean-time cook the couscous as per packet instructions
  • Serve the couscous topped with the roasted vegetables and chickpea mix and scatter over some rocket leaves and sprinkle over some feta
  • Serve with olive oil and balsamic vinegar on the side and maybe some fresh ciabatta bread?

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Puttanesca Spaghetti

Serve up this tasty, healthy bowl of Puttanesca Spaghetti and impress your friends.

Serves 2


6 anchovies – finely chopped

2 cloves garlic – finely chopped

1 handful capers – chopped

1 handful Kalamata olives – pitted and chopped

1 tin chopped tomatoes

½ tsp dried chilli flakes

½ tsp dark brown sugar

½ fresh lemon

1 handful fresh parsley


Freshly ground pepper

1 handful of spaghetti


  • In a saucepan, heat boiling water, add a pinch of salt and cook the pasta according to the packet instructions
  • Meanwhile, chop together the anchovies, black olives, capers and garlic and fry in a pan with some of the anchovy oil for about two minutes on a medium heat taking care that the garlic doesn’t burn
  • Add the tinned tomatoes, sugar, chilli flakes and a grinding of pepper (the anchovies will provide the salt)
  • Cook together on a medium heat for around 10 minutes until the tomato sauce reduces slightly
  • When the sauce is finished add a squeeze of lemon juice
  • When the pasta is cooked, drain and return to the saucepan, add the pasta sauce to it and stir through
  • Plate up and top with some fresh parsley and a sprinkling of parmesan
  • Serve with garlic bread and a nice green salad.

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Powerhouse Breakfast image

This Powerhouse Breakfast will keep you going till lunchtime, no problem!

Serves 2


½ tsp coconut oil or light olive oil

2 slices German rye bread

2 tbsp peanut butter

2 bananas – sliced lengthways in half

2 tsp maple syrup

½ tsp cinnamon


  • Toast the rye bread and spread on the peanut butter
  • Heat the oil in a frying pan and fry the bananas on both sides on a medium heat until they caramelise
  • Add the bananas on top of the rye toast
  • Drizzle with maple syrup and a sprinkle of cinnamon powder.

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Moroccan Spiced Chickpea Wraps image

These vegetarian Moroccan spiced chickpea wraps are healthy, nutritional, tasty and very easy to prepare in about 10 minutes.

Serves 2


1 enchilada wrap per person

1 can chickpeas – drained

½ teaspoon smoked paprika

½ teaspoon paprika

1 teaspoon ground cumin

½ teaspoon cayenne pepper

A grinding of salt & pepper

1 fresh lime cut in quarters

1 avocado – diced, sprinkled with salt, pepper and lime juice

Jalapenos – sliced

4 tablespoons natural yoghurt

A handful of fresh coriander

Cherry tomatoes – cut in half

Cucumber – chopped


Red onion – sliced

1 carrot – peeled and shaved

1 tablespoon olive oil


  • Drain the chickpeas, add the spices, salt & pepper.
  • Prepare the salad.
  • Heat up olive oil in a frying pan and add the chickpeas – cook until the chickpeas are warm and starts to pop, stirring occasionally. After removing them from the heat squeeze out some fresh lime over the chickpeas.
  • Warm up the wraps in a dry pan on a medium heat.
  • Lay the wraps open on a plate and dish up some of the warmed chickpeas.
  • Add some diced avocado, natural yoghurt, jalapenos and coriander on top.
  • Serve with a side salad of tomatoes, cucumber, lettuce and red onion.

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