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The Conscious Equestrian Recipes

All our recipes are designed by professional home economist, Georgia May. They're so adaptable and easy to make. 
Try them at home and tag us on social media!
We're adding to our recipes all the time - click on whichever one takes your fancy to find out how to make it!

Serves 2 - 4


This really is a good base for whatever takes your fancy. It works brilliantly with plain or sweet potato. Also cheddar cheese is always welcome with eggs. If you fancy something a little stronger try adding some dried chilli flakes to the egg mix. Or curry power, or cumin seeds or smoked paprika…. the possibilities are endless.  


1 tbsp olive oil
500g pre-cut butternut squash
6 large eggs
50ml single cream
1 bunch chives 
300g feta 
Salt and freshly ground black pepper



  • Preheat oven to 180fan/ 200/ gas mark 6 

  • Toss the butternut squash in the olive oil and a little salt and pepper

  • Spread your butternut squash out on a baking tray and roast in the oven for approximately 30 minutes or until cooked through 

  • Meanwhile, whisk the eggs and cream together with a pinch of salt and pepper

  • Finely chop the chives and stir through 

  • Once the butternut squash has cooked, tip it into a medium sized non-stick deep saucepan or frying pan

  • Crumble the feta over the butternut squash

  • Pour over the egg mixture

  • Gently place the pan into the oven and cook for around 35 minutes or until the egg is cooked through and it does not wobble in the middle

  • Take out the oven and leave to cool for 10 minutes 

  • Place a chopping board or plate big enough to cover the entire pan on top of the saucepan

  • Carefully flip the saucepan over so the frittata is turned out straight on top the plate or board

  • Leave to fully cool before slicing

Caramalised Onion Orzo Salad

This is a great salad to have in your repertoire. It can be a standout dish on its own or make a great side dish. Don’t be afraid to use a few different things according to your taste, or even what you have in the fridge! Try different nuts or herbs. It would be delicious with some crumbled feta or peppery watercress through it. 

Serves 2 


150g orzo pasta 
2 red onions finely sliced 
25g dark brown sugar
1 glug balsamic vinegar
¼ cucumber finely diced 
8 cherry tomatoes cut into quarters
1 clove of garlic, finely minced 
50g toasted hazelnuts roughly chopped
Small bunch parsley, roughly chopped
Small bunch mint, roughly chopped
3-4 tbsp olive oil
Salt and freshly ground pepper 


  • Bring a large pan of salted water to the boil. Cook the orzo pasta according to the packet instructions

  • Once cooked, drain, rinse with cold water until cool, then toss lightly in a little of the olive oil to prevent it clumping together

  • While the pasta is boiling, cook your onions. Add the remaining oil to a frying pan and sweat down your onions over a medium heat until very soft and translucent. This will take about 10 minutes

  • Move the onions occasionally to stop them catching

  • Once they have cooked down, turn the heat up and add the brown sugar. Cook over a high heat until the sugar has dissolved and is starting to caramelise 

  • Add the balsamic vinegar and continue to cook until it is glossy smooth and sweet

  • Now mix everything together, taste and check the seasoning. Add a little more salt and pepper if desired. 

Spinach & Ricotta Cannelloni

Serves 2 


200g washed spinach
250g ricotta 
Zest of half of lemon
Pinch of nutmeg
Salt and freshly ground black pepper
Dried cannelloni pasta tubes 

350ml jar of tomato sauce 
Splash of water 
50g grated parmesan


  • Preheat the oven to 180 degrees Celsius

  • In a pan with a splash of water or in the microwave wilt the spinach down 

  • Let it cool before squeezing out any excess water

  • Mix the wilted spinach with the ricotta, lemon zest, nutmeg and salt and pepper

  • Place the mix in a piping or sandwich bag 

  • Snip a corner off the bag and squeeze the filling in to fill the tubes 

  • Place the tubes side by side in a small roasting dish 

  • Pour over the tomato sauce and splash of water 

  • Top with the grated parmesan and bake for 15-20 minutes until the sauce is bubbling and the pasta is cooked 

  • Serve immediately

Grilled Peach Salad with Balsamic Dressing 

Serves 2 


2 ripe peaches 
½ red onion thinly sliced
Small ball of mozzarella torn into pieces
50g rocket

For the dressing
1tbsp balsamic vinegar
2tbsp Olive oil
2 tsp golden caster sugar
Salt and freshly ground black pepper


  • Start by heating a griddle pan over a high heat

  • Slice the peaches in half and remove the stone

  • Slice each half into 3 pieces

  • Place the pieces of peach onto the hot griddle pan and leave for 1 minute without moving

  • Carefully lift a slice to see if its coloured

  • Flip once if there are clear dark lines

  • Repeat for the other side

  • Remove from the heat once coloured and leave to cool

  • To make the dressing mix all the ingredients together

  • Toss together the remaining salad ingredients, top with the griddles peaches and drizzle over the dressing

Tostada with Avocado & Toasted Corn Salad

Serves 2 


2 x corn tortilla
1 ripe avocado, mashed 
Drizzle of oil

For the salsa
1 small corn on the cob
½ red onion finely chopped
1 red chili, sliced
1 clove minced garlic
1/2 lime zest and juice
2 table spoon plain yoghurt
Drizzle of oil



  • First make the corn salsa. Heat a frying pan over a medium heat

  • Using a sharp knife remove the corn from the cob by running the knife down the cob lengthways top to bottom

  • Fry the corn in the pan for 2 minutes until it starts to colour

  • Add the onion, garlic and chili and fry for a further 5 minutes until the inions softens a little and the garlic and chili are cooked. Turn off the heat and add the lime zest. Taste and season

  • For the tostada heat a frying pan over a medium heat. Brush the oil over one side of the tortilla and place in the pan, oiled side down

  • Allow to cook for a few minutes until it starts to colour. Lightly brush the top side with oil and then flip.

  • Fry for a further few minutes being sure not to let it burn

  • Turn out onto a plate. Top with the avocado and corn salsa.

  • Mix the yoghurt with the lime juice and drizzle over the top. 


Serves 2 


4 large ripe tomatoes
½ Green pepper
½ cucumber
1 shallot
1 clove of garlic
4 tbsp Olive oil
Splash of sherry vinegar
Good Pinch of celery salt



  • Slice the tomatoes into quarters and place into a blender 

  • Remove the seeds from the pepper, chop and add to the blender along with the chopped cucumber, shallot and garlic

  • Blend until smooth

  • Add the olive oil and vinegar and blend again

  • Check the consistency

  •  It may need a little more oil to thicken

  • Season and taste

  • If you prefer the soup super smooth, pass through a fine sieve

  • Once you’re happy chill until ready to serve 

  • Enjoy with another drizzle of olive oil and some crusty bread

Sweetcorn Fritters with Mint Yoghurt

Serves 2 


For the fritters:
1 small tin of sweetcorn, drained. 
100g grated courgette
1 egg beaten
60g self raising flour
2 spring onions finely chopped
1 red chilli finely chopped 
A little cooking oil
Salt and freshly ground black pepper

For the mint yoghurt:
200ml plain yoghurt
Juice of one lime 
Small bunch of mint finely chopped
Salt and freshly ground black pepper


  • In a bowl, mix the sweetcorn and courgette with the egg and flour

  • Add the remaining ingredients and stir through. Heat a frying pan over a medium heat and drizzle in a little oil 

  • Spoon a few blobs of the fritter mixture into the pan spaced a little apart 

  • You may need to cook this in batches 

  • Fry until bubbles appear then flip and fry until cooked through and springy to the touch

  • For the yoghurt mix all the ingredients together and taste and check the seasoning

  • Serve drizzled over the fritters

Red rice salad
Red Rice Salad

Serves 2 


For the rice
125g Camargue red rice. 
2 spring onions finely chopped 
Small piece of cucumber diced 
Small bunch of mint, finely chopped 
Small bunch of parsley, finely chopped
1 tea spoon capers
½ lemon juice 
Pinch of chili flakes 
100g feta cheese 
Drizzle of honey


For the dressing
3 table spoon extra virgin olive oil
1 table spoon red wine vinegar
1 tea spoon Dijon mustard
Salt and pepper to taste



  • Bring a pan of well salted water to the boil and cook the rice according to the packet instructions

  • Once cooked, drain the rice and leave to cool

  • To make the dressing add all the ingredients to a jar with a lid and shake well until the dressing has come together and thickened.

  • Taste and check the seasoning

  • In a bowl, mix all the rice ingredients except the feta and honey, until well combined

  • Drizzle over the dressing and top with crumbled the feta, a drizzle of honey and a good pinch of chili flakes

  • This recipe is a great base for many different ingredients and a great way of using up those odds and ends in the fridge. Try adding some nuts or seeds. It can work well with some cooked chicken or prawns

  • Add extra chili if that’s what you like!

Chicken Meatballs with Lemon & Chickpeas

Serves 2 


1 packet of chicken meatballs
1 stick of celery, sliced
1 carrot peeled and sliced
300ml water
1 tin of chickpeas, drained
1 egg yolk
Juice of half a lemon 
Handful chopped parsley to serve 
Salt and freshly ground black pepper



  • In a large shallow frying pan, heat a little oil and fry off the meatballs until they are golden brown 

  • Add the carrot and celery and continue to fry over a medium heat until the vegetables begin to soften 

  • You may need to move the food around to ensure even cooking 

  • Once the veg has softened add the chickpeas and water and a pinch of salt 

  • Bring up to the boil, then turn down to a simmer and continue to cook for a further 15-20 minutes

  • Once the meatballs have cooked, in a small bowl mix the egg yolk with the lemon juice

  • Turn the heat off and mix through the lemon juice mix

  • Taste and check the seasoning 

  • Serve with the parsley sprinkled over

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