Spanish omelette with mushrooms and onions

This Spanish omelette with chorizo, mushroom and onion is a tasty way to start the day!

Serves 2


1 tsp cooking olive oil

100g chorizo – chopped into small chunks

½ white onion – finely chopped

1 handful of button mushrooms – sliced

4 eggs – lightly beaten and seasoned with salt and pepper

fresh parsley for garnish

2 tbsp grated parmesan

4 slices mozzarella


  • Turn on your oven grill
  • On the hob, heat the olive oil in a frying pan, add the chorizo, onion and mushrooms and fry on a medium heat until the onions are soft
  • Add the egg mixture to the pan and swirl around to fill the pan
  • Top the mixture with the parmesan and mozzarella
  • When the bottom of the omelette starts to set put the pan under a hot grill to lightly set the top and melt the cheese
  • Remove from the grill, add an extra grinding of salt and pepper to taste and top with some fresh parsley.

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Butternut and feta tortellini

This vegetarian Butternut and Feta Tortellini is worth the effort – you won’t want to buy shop bought tortellini ever again!

Serves 2


2 medium free-range eggs

200g organic flour or double zero flour

4 tbsp butter

10 sage leaves

salt/pepper to taste

1 tbsp cooking olive oil

1 handful of grated parmesan

2 tbsp of toasted pine nuts

2 rings of feta

1 butternut – peeled and cut into cubes

1/2 red onion – finely diced

2 cloves garlic – crushed

To make the pasta:

  • Sift the flour into a bowl, make a hole in the middle and add the eggs
  • Stir the eggs and slowly start to incorporate the flour into the mix
  • Turn out onto a floured surface and knead for around 5 minutes until the dow in silky and smooth
  • Wrap in a damp cloth and leave for 15 minutes
  • Get your pasta machine out and start rolling out the dow, or roll by hand until you can see your hand through the back of the pasta sheets.


  • Cook the butternut in lightly salted water until soft
  • Strain the water out, mash the butternut and add salt and pepper to taste
  • Crumble in 2 rings of feta cheese
  • Heat up olive oil in a frying pan and cook the red onion until soft, add the garlic and cook for a further 1 minute until the garlic is cooked and add to the butternut mixture
  • Put the mixture in the fridge to cool down whilst you continue your prep.


  • Slowly melt the butter in a frying pan with the sage leaves and leave aside

To make the tortellini:

  • Have a small bowl of water ready
  • Use a cup to cut out circle shapes in the pasta
  • Add a small teaspoon of filling in the centre
  • Wet your finger in the water and trace all around the pasta circle with your wet finger
  • Fold over the pasta to form a half moon shape and press the edges firmly together (the water should help seal it)
  • Wet the one end of the half moon and fold the two ends together around your little finger and press firmly to bond them
  • Keep the tortellini on a floured surface and covered with a damp cloth to prevent drying out.

Heat a large saucepan of boiling, salted water, drop the tortellini in the pan and cook for 2-3 minutes until the pasta is soft. You will need to do a few sessions so not to overfill the pot.

Meanwhile, toast your pine nuts in a dry frying pan and heat up the butter and sage sauce.

To serve your tortellini, add the butter and sage sauce to the plate, sprinkle over the pine nuts and serve with a good grating of parmesan cheese.


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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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