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Frozen peas

‘Pea purée is a favourite of mine. Just boil, drain and blend peas with olive oil, lime juice and apple cider vinegar. I take it for lunch with root veg crudités.’

Basil

‘I make big tubs of pesto and freeze it. My recipe is toasted pine nuts, basil, lemon, garlic, olive oil and nutritional yeast as a substitute for Parmesan.’

Rude Health Coconut drink

‘This has a distinct flavour and I like it in my coffee. I also use it to make bircher muesli.’

Spelt flour

‘Bread making is my new hobby, and my maternity project is making sourdough. I make a spelt and rye version.’

Pip & Nut almond and peanut butters

‘I dip dark chocolate in these or spread them on rice cakes with strawberry jam. Or I just dive in with a big spoon!’

Miso paste

‘This adds a rich, salty flavour to simple things like quinoa or brown rice, which can be quite dull on their own.’

Tinned pulses

‘If you have tins of chickpeas, butterbeans and cannellini beans, some spices and tinned tomatoes you can make delicious one-pan veggie stews and curries.’

Montezuma's dark chocolate

‘The large buttons are the ones for me. I don’t know how many I eat, but they are a big feature of my life!’

Find Deliciously Ella's new plant-based meals range in the vegetarian frozen aisle, priced £2.99.

 

About the author

Liz Stansfield