Spicy Lentil Soup - Serves 4
Soften 1 onion, 1 stick of celery and 1 small carrot, chopped, in 2 tbsp of vegetable oil for 5 minutes. Add 1 tsp of cumin, 1 tsp of coriander, 150g of red lentils and 1L of Kallo Organic Vegetable Stock. Simmer for 20 minutes, liquidise and enjoy.

French Onion Soup - Serves 2
Brown 2 medium onions, sliced, in 3 tbsp of olive oil for 6 minutes. Add 500ml of Kallo Organic Beef Stock, stir and simmer for 10 minutes. Toast 2 thick slices of French bread, cover with grated cheese and grill. Float toast in the soup and scatter with parsley before serving. Enjoy!

Beef in Black Bean Sauce (Serves 2-3)
Heat 2 tablespoons of sunflower oil in a wok or frying pan. Stir fry 300g or rump steak, cut into thin strips, for two minutes. Thinly slice a 350g mixture of mushroom, red pepper, carrot, onion and baby corn, add to the beef and cook for further 5 minutes. Stir the contents of the Black Bean Cooking Sauce into the mixture. Heat through and serve on a bed of rice or noodles.

Chicken / Tofu Balti
Heat 2 tablespoons of sunflower oil in a pan, add a medium diced onion and a small diced green pepper, fry until softened. Add 224g diced chicken breast or tofu and ½ jar of Geo Organic Balti Curry Paste (for best results combine chicken/tofu and paste and leave to marinate overnight). Stir continuously for 5 minutes on a medium heat. Add 200g tinned chopped tomatoes. Simmer gently until the chicken/tofu is cooked (approximately 10/15 minutes). Add 2 tablespoons plain yoghurt, garnish with fresh coriander (optional) and serve with boiled rice, naan bread and Geo Organics Chutneys.

Szechuan Chicken (Serves 2-3)
Heat 2 tablespoons of sunflower oil in a wok or frying pan. Stir fry 300g of chicken breast, cut into thin strips, for 2 minutes. Thinly slice a 350g mixture of mushroom, red pepper, carrot, onion and baby corn, add to the chicken and cook for a further 5 minutes. Stir in the contents of Geo Organic Szechuan Cooking Sauce. Heat through and serve on a bed of rice or noodles.