Our fav Meat-free recipe for you!

For anyone looking to cut down on meat, especially as a mid-week family meal, this recipe is ideal. We love it served with couscous and salad!

Cooking time: 30 minutes
Difficulty level: Simple
Serves: 4 people


  • 1 tbsp light olive oil
  • 1/2 red onion, diced
  • 1 tsp fennel seeds
  • 400g tin of tomatoes
  • 1/4 teaspoon sugar
  • 50g feta cheese, plus extra for topping
  • 1tbsp tomato purée
  • 1/2 tsp dried oregano
  • 350g tinned Butter beans (1 & half tins, drained)
  • Salt & pepper to taste


1.Fry the red onion in the olive oil, on a low heat, add the fennel seeds and cook together until the onion is soft and cooked.

2.Add the tin of tomatoes, bring to the boil, then reduce to simmer for about 20mins.

3.Add the sugar, the feta, oregano and tomato purée, cook on a medium heat for a further 15-20 minutes, stirring regularly until feta is melted thoroughly through the sauce.

4.At this point, add the butter beans and cook till warmed through, taste before seasoning with salt & pepper ( may not need much salt due to the feta).

5.Serve in bowls topped with crumbled feta, with couscous & salad or warmed pittas.  Serves 4.

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