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Prep: 10mins | Cook: 40mins | Serves: 4 Ingredients Sausage Seasoning Blend: 1tsp fennel seeds 1tsp dried sage 1tsp dried rosemary 1tsp dried marjoram 1tsp dried oregano 1tsp chilli flakes Pie Filling: 4 large potatoes, peeled 2tbs vegetable oil 6 pork sausages 1tbs plain flour 450ml chicken gravy 150g shredded kale 3 leeks, finely sliced 1/2tbs wholegrain mustard 2-3tbs milk 50g grated cheddar (smoked or original) Instructions 1. Boil the potatoes until tender, drain the water and leave them to steam dry. Keep the skin for your compost bin or place them on the top of soil to because the topsoil is the most important layer for the growth for plants as they give a good source of nutrients such as potassium, phosphorus, calcium and magnesium. 2. Remove the skins from the sausages and mash it up into a mince. Add the sausage seasoning blend and combine it with sausage mince. Once the spices are incorporated well into the mince, add a tablespoon of oil to a shallow casserole pan and fry until golden brown. Add flour and cook for a few more minutes on a medium-low heat. 3. Pour the gravy and mix in the kale too, let it simmer for 5mins then remove from the heat. 4. Fry the leeks into a separate pan adding 1 tablespoon of oil and a little water to help it cook until tender before adding to the sausage mixture. Turn on your grill to the highest setting. 5. Mash the potatoes, add the mustard followed by milk- adding one tablespoon at a time depending on how smooth you prefer your mash. Layer the mash over the sausage mixture and finally sprinkle over the grated cheese. -Tanya's Tip: sprinkle over the cheese a hot ground spice such as paprika, cayenne or chilli powder to show off that fiery, golden, cheesy, crisp appearance. 6. Grill for 3-5 mins until the cheese is bubbling and turns golden brown. If you require any herbs and spices, from any of our recipes, visit our shop for refills and plastic free packaged foods. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! Enjoy your meal. I would appreciate it if you could like and leave any comments you have in mind. Thank you for visiting.

Prep: 20mins | Cook: 40mins | Serves: 4 Ingredients Lamb Chops: 4 large lamb chops olive oil, for frying 1/4tsp turmeric 1/2tsp rosemary 1/2tsp thyme 1/4tsp ground black pepper 1/4tsp salt 4 garlic cloves Moroccan Aubergine Cous-Cous: 2 cup of cous cous + 2 1/2 cup of boiled water 50 g (1 3/4 oz) butter 1 onion roughly chopped 1 aubergine chopped into small chunks 3tsp ground cumin 1/4tsp ground cinnamon 1tsp paprika 1/4tsp ground cloves 2-3tsp salt to taste a handful of roughly chopped fresh parsley cherry tomatoes (as many as you like) Instructions Lamb Chops: Preheat the oven to 200/180 Fan/Gas 6. Evenly season the lamb chops with salt, pepper, herbs and spices. Lightly crush the garlic cloves and drizzle oil before putting it in the oven for 30 minutes, turning halfway. Lamb chops are my absolute favourite meat and I will always use herbs rosemary and thyme, fresh or dried, roasted in the oven or pan fried. I had never had it with turmeric before this recipe. It gave the lamb this wonderful aroma and lovely golden hue. Moroccan Aubergine Cous-Cous: Into a cooking pot, combine the cous cous and boiled water and allow it to cook for 10 minutes (do not put on hob). Once cooked, use a fork to fluff it up and break up the clumps. Leave to aside. Chop the aubergine into small chunks then transfer to a mixing bowl. Sprinkle over all the spices then toss and coat all the chunks well. We were lucky to have 5 small home grown aubergines growing this year in our vegetable plot. Yet since they were off colour and slightly bruised (not like the supermarket ones that are large, perfectly plumpy and has that appealing dark purple colour all round) i went and bought one just in case. However they were just fine and even more delicious! First Sauté the onions and garlic in a large skillet/ frying pan with 2tbs of olive oil. Then add and melt the butter into the same pan. Add in the aubergine and cook on a low-medium heat until the aubergine is cooked though, soft and squishy. This will take about 10mins. Combine together the aubergine and Cous-Cous. Mix well before garnishing with cherry tomatoes and a handful of freshly chopped parsley. Season with salt and pepper if needed. Most of our flat-leaf parsley had died off but i still had some curly-leaf parsley alive and well for me to use from my herb garden. But I absolutely love the pink and lime colour that the flat-leaf parsley gives before it dies down, its really beautiful to look at just using it for garnishing. Enjoy! If you require any herbs and spices, from any of our recipes, visit our shop for refills and plastic free packaged foods. In addition you will receive a FREE eco-friendly, mystery gift on your first purchase! Enjoy your meal. I would appreciate it if you could like and leave any comments you have in mind. Thank you for visiting. - Tanya

Humans Living in existence along side fauna and flora has often prevented biodiversity to demonstrate commercial and social value. Eco-Tourism provides effective economic incentives for preserving and enhancing bio-cultural diversity. Wildlife Corridors are what connect forest fragments to similar ecosystems. Habitat fragmentation is the largest threat to biodiversity and endemism, making species with restricted distribution a high priority for conservation. Eco-Tourism is about uniting humans and wildlife to implement awareness and respect. Existing biodiversity is maintained and enhanced overtime for Eco-tourism to be used as an effective vehicle for empowering local communities around the world to achieve sustainable development. Therefore the rise in Eco-tourism companies can contribute both towards socioeconomic and environmental benefits.