I have been experimenting in the kitchen this month and have come up with a delicious and super easy new recipe for Pea & Pancetta Soup, which I hope you will love.

This month, to celebrate World Vegetarian Day, we have a classic recipe for you with Creamed Carrot and Lentil Soup. This little gem from our recipe range, using our natural vegetable stock, is pure gold and won’t require 24 carrots.

So, as the “gathering swallows twitter in the skies”, why not treat yourself to a bowl of sumptuous chicken and sweetcorn soup made with rich slow-simmered free-range chicken stock from Carol’s Stock Market.

As the season is starting to change, so are our taste buds but you just cannot beat a good chicken pie regardless of the time of year. Our recipe for the month of May is this seriously tasty chicken pie using our chicken stock and lots of other wholesome ingredients.

Instead of the usual leg of lamb on Easter Sunday, why not make these little individual hot pots just to switch things up a little. This recipe would also work really well with leftover lamb the next day.

Our latest recipe is one of my favourite meals to make. I love a great stir-fry because you can get so many good veggies into it and with the right sauce, it can be so tasty. I used our collagen-rich cottage bone broth to cook the rice in just to increase the nourishment value and add more depth of flavour to the rice.