We’re all pretty familiar with a potato peeler and the cheese grater, but have you come across the newest kitchen accessory?

The spiralizer is the newest way to get creative in the kitchen, turning normal vegetables into thick or thin strands that can be use in place of pasta and noodles.


We were too, but after hearing rave reviews, we decided to get our very own spiralizer and put it to the test.

You just place your vegetable at one end and start twisting to shape it into spirals, our favourites are courgette, carrot, and even parsnips.

Spiralizers can be picked up from most cookery shops, and are all over the internet at the moment, they range from £15 from Gefu to £30 from Hemsley and Hemsley.

Take a look at some of these amazing recipes... It’s a great way to serve up a fun feast for friends, or just a healthy dinner after work.


This is one of our favourite recipes; it has that Italian feel to it only without the pasta.

The courgetti can be served with anything; we like ours kept simple, but for an added protein kick why not add a salmon fillet or chicken breast on top.

Healthier than pasta, we promise you won’t even notice that you’re not eating the real stuff!

Pesto Courgetti

Serves 4


  • 4 courgettes (we go by the rule of one courgette per person)
  • A few handfuls of cherry tomatoes
  • A teaspoon of oil (we use coconut oil)
  • A few handfuls of peas
  • 8 tablespoons of Pesto

Place the courgette through the spiralizer. Add the oil to a large frying pan on a low heat.

Simply throw the courgette and cherry tomatoes into the pan, stirring occasionally.

Once the courgette and cherry tomatoes have started to soften add the peas.

Keep stirring to make sure it doesn’t stick to the pan.

After a few minutes add the basil pesto and stir occasionally, make sure it’s all mixed in evenly.

Serve in big bowls and top with some parmesan cheese and toasted pine nuts,­ delicious!


This is a great side dish that can be served alongside anything you like.

Add a dollop on top of a sweet potato, a slice of toast, throw into a salad at lunchtime, or simply grab a spoon and eat straight from the bowl.

Warm Curly Carrot Slaw

A batch will last a few days, or if you are anything like us, just a few hours.


  • Two medium carrots – peeled and spiralled
  • Two handfuls of kale
  • A handful of walnut pieces
  • A teaspoon of organic honey
  • Blue cheese (any you like)
  • Rapeseed oil

Pre heat the oven to 180c.

Place the carrots through the spiralizer. We used the thick blade for this batch.

Spread the carrots onto an oven try, drizzle with oil and toss to make sure they are evenly covered.

Place into the oven for 10 minutes, then remove, stir and place back in the oven for another 10 minutes until they are soft and utterly crunchy.

At the same time wash two handfuls of kale, place on a separate baking tray, drizzle with oil, sprinkle with salt and pepper and crisp up in the oven.

The kale gets crunchy much quicker than the carrots, but once both are ready mix together in a large bowl.

Add a good helping of crumbled blue cheese on top, add the walnuts and stir. Make sure that all the nuts and cheese spread through the carrots and kale evenly.

Season the slaw with salt and pepper and drizzle with honey for a hint of sweetness. Stir well, serve and enjoy.


Vegetable crisps have been around for a long time and are a great snack.

If you have some veggies left over in the fridge and you’re not quite sure what to do with them these crisps make a tasty change.

These are delicious, sprinkled with a bit of salt, pepper and paprika; they give a great sweet and salty combination.

They take no time at all to make and we guarantee you will devour them in one sitting –we certainly did.

Parsnip Twist Crips

Makes a cupful of crisps


  • One large parsnip
  • A pinch of sea salt
  • Few grinds of black pepper
  • Organic rapeseed oil
  • A sprinkle of paprika

Pre­heat the oven to 180c.

We used the thin grate this time, but the thick grate works just as well. Once you have the spiralled parsnip, place onto a baking tray, drizzle with oil; add the salt, pepper and paprika.

Toss them around on the tray and place into the oven. Bake for 10 minutes, take them out and toss them around so that they don’t stick.

Put back in the oven for another 5­7 minutes, until brown and crispy.

Serve in a cup, sprinkle with some more salt and enjoy this healthy snack.