Recipe: Quick Naan Without Yeast

Naan bread without the plastic packaging and you should be able to find all the ingredients plastic free too! This recipe is super quick and easy and a great addition to home cooked currys!


1 3/4 cups all purpose flour

2 tsp sugar

1 tsp salt

3/4 tsp baking powder

2 tsp oil

1/2 cup milk


This recipe is to serve 4, 8-10 naan breads.

Combine all dry ingredients and whisk together.

Create well in the middle of dry ingredients and add the oil and milk. Mix together until it forms a ball in the bowl. Turn out on counter and knead until smooth and elastic (around 5 mins) adding more flour as needed, you want the dough to be moist but not loose.

Let the dough rest for 10 mins.

Divide dough into 8-10 small balls.

Heat skillet / frying pan over medium - high heat. Roll out one ball of dough until very thin - use roller. Melt some butter in pan and one at a time place rolled dough into pan. Cook for about 90 seconds, or until parts are blackening, on each side.

When done you can brush with butter or oil and top with seasoning if you wish.

 Recipe from The Kitchen Paper

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Recipe: Jamie Oliver Asparagus, Mint and Lemon Risotto

Gemma's mum cooked this for us just before we moved to Cornwall, it was delicious, thanks Jamie and Sally!  


For Risotto Base:

1 ltr Vegetable or Chicken Stock

2 tbsp Olive Oil

1 Onion, peeled and finely chopped

4-5 Celery Sticks, trimmed and chopped

600g Arborio Rice

250ml Vermouth or Dry White Wine

For the Risotto:

2 Bunches Asparagus, finely chopped with woody ends removed  

700ml Vegetable or Chicken Stock

50g Butter

1 sml handful Parmesan Cheese, finely grated

1 bunch Fresh Mint

Zest and Juice of 1 Lemons

Sea Salt and Pepper

Olive Oil


This recipe is to serve 8, reduce as need.

First make the risotto base, bring the stock to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion and celery and cook very gently for about 15 minutes, without colouring, until soft. Add the rice (it will sizzle) and turn up the heat. Keep stirring to stop rice or veg catching bottom of pan. Quickly pour in the vermouth or wine, keep stirring all the time until it has evaporated, leaving the rice with a lovely perfume. Add the heated stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. Turn the heat down to low, continue to add ladlefuls of stock until it has all been absorbed. This should take about 14 to 15 minutes and give you rice that is beginning to soften but is still a little al dente. Put to one side.

Now put a large saucepan on a medium to high heat and pour in half the risotto stock, followed by all your risotto base and the finely sliced asparagus stalks and the tips. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice and asparagus are cooked. You might not need all your stock. Be careful not to overcook the rice - check it throughout cooking, it should hold its shape but be soft and creamy.

Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table - enjoy! 



Recipe: Deliciously Ella Spicy Lentil and Aubergine Pasta

You can't go wrong with a bowl of pasta and this recipe from Deliciously Ella is a go to of ours, great to cook in a big batch and have for lunch the next day too! 


2 Aubergines

1 Red Pepper

2 x 400g Tins of Chopped Tomatoes

1 tbsp Tomato Puree

1 tsp Chilli

2 tsp Paprika

3 tsp Cumin Seeds

3 tsp Tamari / Soy Sauce

2 Garlic Cloves

100g Green Speckled Lentils

2 tsp Tahini

500g Pasta (we quite often like a mix of different pastas) 


This recipe is to serve 6, reduce as need. Slice aubergine and red pepper into bite-size chunks and place in large saucepan with all other ingredients, except the tahini and pasta. Pour in 350ml of boiling water. Place on a medium heat, return to boil and then reduce heat to simmer, put lid on and allow to cook for 20-30 mins. 10 mins before end cook the pasta and then stir into aubergine sauce together with tahini  - enjoy! 


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Recipe: American Pancakes with Chia Seeds and Teff

We love pancakes here at the Incredible Bulk and love experimenting with a basic American Pancake recipe by adding different ingredients to bulk them up - here we've added chia seeds and teff for some added nutrition! 


1 Egg

1 cup Milk (or Nut Milk) 

1 cup Flour (we like to use Buckwheat Flour)

3 tbsp Chia Seeds

2 tbsp Teff

1 tbsp Coconut Oil

1 tsp Baking Powder


Sieve flour into mixing bowl and add chia, teff and baking powder and mix together. Heat coconut oil in pan, take off heat, add your milk and whisk in egg. Add liquid mix to flour mix and whisk together, if it looks like it needs more liquid either add extra milk or water. Take ladle-full of mix and drop into hot frying pan with coconut oil, leave until edges start to cook then flip to cook top side, you should see the baking powder in action here. Above mix makes around 6 small American Pancakes, add toppings of your choice (some of our favourites are streaky bacon with grated apple, berries and banana with yogurt, nut butter and jam)  - enjoy! 


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Recipe: Warm Water with Lemon and Apple Cider Vinegar

This is a long term favourite of Gemma's for both morning and after a meal. Apple Cider Vinegar has a long list of health benefits associated with it, as does lemon water and if nothing else this combination tastes refreshing. 


Cooled Boiled Water

 1/2 - 1 Lemon

1-2 tbsp Apple Cider Vinegar 


Boil water and either let cool or add a dash of cold water. Cut lemon into chunks or slices, squeeze into water and option to drop lemon pieces into mug (unwaxed lemon is best of you do this), add apple cider vinegar - enjoy! 


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Recipe: Greek Salad

Inspired by a recent trip to the gorgeous island of Samothraki you can't beat a simple Greek Salad in the summer. 




Onions (optional - left out here!)

Feta (or vegan substitute)

Olives (optional - left out here)

Olive Oil



Chop cucumber, tomatoes, onion and feta into bite size chunks, add olives, drizzle with olive oil and sprinkle with oregano - enjoy! 


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