The Groovy Food Company have some brand new recipes for Autumn which are perfect now the nights are longer and the weather a little chiller.

They are all super quick and easy to make so great for a simple midweek meal (and there’s a dessert too!) and also use a range of organic ingredients from The Groovy Food Company.

Harissa-crumbed Fish With Lentils & Peppers

  • Preparation time – 10 minutes
  • Cooking time – 15 minutes
  • Serves – 4 people


  • 2 x 200g pouches cooked puy lentils
  • 200g jar roasted red peppers, drained and torn into chunks
  • 50g black olives, roughly chopped
  • 1 lemon, zested and cut into wedges
  • Organic Rapeseed Oil Spray (to coat the pan)
  • 4 x 140g cod fillets (or another white fish)
  • 100g fresh breadcrumbs
  • 1 tbsp harissa
  • ½ small pack flat-leaf parsley, chopped


1. Heat oven to 200C/180C fan/gas 6.

2. Spray your roasting dish liberally with the rapeseed oil.   Mix the lentils, peppers, olives, lemon zest, and some seasoning and place in the tin. .

3. Top with the fish fillets and spray the surface of each fillet with the oil spray

4. Combine the breadcrumbs and harissa and put a few spoonfuls on top of each piece of fish.

5. Bake for 12-15 mins until the fish is cooked, the topping is crispy and the lentils are hot.

6. Scatter with the parsley and squeeze over the lemon wedges to serve.

Channa Aloo Curry

  • Preparation time – 15 minutes
  • Cooking time – 20-25 minutes
  • Serves – 4 people


  • 4 tablespoons The Groovy Food Company Organic Virgin Coconut Oil infused with Ginger
  • 2 -3 tablespoon curry powder
  • 1 large onion diced
  • 2 teaspoons minced garlic
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg spice
  • 1½ teaspoon smoked paprika
  • 2 teaspoons fresh or dried thyme
  • 1 teaspoon cumin spice
  • 1 teaspoon white pepper.
  • 2 cans of chickpeas drained
  • 280g of peeled and cubed potatoes
  • 500ml stock -veg or chicken
  • ½-1 teaspoon cayenne pepper optional
  • 1 scotch bonnet or habanero pepper
  • 2 onions chopped
  • 2 tablespoons or more chopped parsley
  • Salt to taste


1. Gently heat up a large sauce-pan with coconut oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions are translucent.

2. Add the potatoes, stir and sauté for about 2-3 more minutes. Add a tablespoon of stock if necessary to prevent the pan from sticking.

3.  Next add chickpeas, scotch bonnet pepper, and gently fry for a further minute before adiding the remaining stock.

4. Bring to a gentle boil and let it simmer for 15 mins until sauce thickens.

5. To garnish , you chopped parsley,  and salt to taste. Delicious served warm  with a coconut flatbread. (see recipe)

Red Berry Shortcrust Pastry Pie – GLUTEN FREE

  • Preparation time – 30 minutes
  • Cook time – 25 – 30 minutes
  • Serves – 6 people


For the pastry:

  • 250g The Groovy Food Company Organic Coconut Flour
  • 125g butter, cut into cubes
  • 3 tbsp cold water

For the filling:

  • 300g strawberries
  • 300g raspberries
  • 100g The Groovy Food Company Organic Coconut Sugar
  • 3 tbsp water


For the pastry:

1. Place the flour in a mixing bowl. Cut the butter into cubes and add to the flour.

2. Using your fingers rub in the butter. Try to use just your fingertips and use a light rubbing movement to break up the butter into smaller pieces and mix into the flour. Lift your hand up from the bowl. This will help to incorporate air into the pastry to give it a light texture.

3. Continue rubbing in until the mixture resembles fine breadcrumbs.

4. Add most of the water and start to bring the mixture together with your hands.

5. Use a gentle squeezing motion to bring the pastry together, adding the remaining water if the mixture seems too dry. Take care not to over work the pastry as it will become tough.

6. Cover your pastry and allow to rest for at least 15 minutes before rolling out and using as required.

For the filling:

1. Add strawberries, raspberries, The Groovy Food Company Organic Coconut Sugar and 3 tbsp of water to a pan.

2. Bring the pan to a low heat, simmer until the fruit filling has softened.

3. Add the filling to the base of the pie

To Finish:

1. Cover your pie with the pastry, rolling it over the filling to create the pie lid. Decorate accordingly and add 3 small holes to allow steam to exit.

2. Bake on 180/Gas mark 4 for around 25-30 minutes or until the crust is golden brown.

3. Allow to cool and serve and enjoy!