Plant based deliciousness and so quick to get on the table.Read More
These are made in the food processor and are a cinch to throw together. I use a homemade apple sauce as sweetener so there is no extra added sugar. They are still a biscuit though!
Oven at 170C
3 apples peeled cored and chopped
juice of 1/2 orange
175g oats blitzed to a flour
1 1/2 tsp mixed spice
Cook the apple in the apple juice until it is soft, puree it and leave to cool
Add oat flour, spice, butter and apple sauce to a blender and blitz until it is like a thick dough. Add the cranberries and pulse a few times to combine.
Tip out on to a floured counter, roll out to 1 1/2cm thick and cut using a biscuit cutter.
Place on a lined baking sheet and bake for 12-15 minutes until golden.
Makes about 14
Spicy Beans and Pilau Rice
The perfect plant based dinner full of flavour and easy to make.
½ tbsp rapeseed oil
2 red onions sliced finely
3 tins mixed cooked beans
1tsp sweet paprika
1tsp spicy paprika
½ tsp chilli flakes
1 tin chopped tomatoes
200ml hot vegetable stock or hot water
1 pinch saffron
3 tbsp chopped flat leaf parsley
Add the saffron to the water or stock and stir. Heat the oil and add the onions and all the spices plus a splash of water and cook lid on over a medium heat until the onion starts to soften. Add everything else and stir well to combine and cook for about 15 minutes on a medium heat (don’t boil) until the flavours have combined. Taste and season as needed and serve with the rice.
2 mugs rice Plus 3 ½ mugs water
1 stick of celery finely diced
½ tbp oil
2 large handfuls of chopped parsley
Heat the oil, add in the celery and cook over a medium heat until starting to soften
Tip in the rice and cook, stirring until it starts to crisp a little – about 3 minutes
Add the water and 1tsp salt, bring to the boil and then turn down to the lowest heat, and cook lid until the rice is done. You will see little dimples in the rice and all the water will be absorbed. Fluff it a little with a fork and stir through the chopped herbs and serve.
A really quick and easy family friendly dinner. You can use gluten free pasta if you wish.Read More
Fish in a parcel, exceptionally tender and delicious.Read More
Smooth and creamy with a delicious crunchy topping . This soup ticks all the boxes and simple add some cooked shredded chicken to make it into a dinner.
Sweet Potato Soup with Crunchy Peanut Topping
½ tbsp rapeseed or coconut oil
1 medium white onion
500g sweet potato peeled and chopped into chunks
2tbsp thai curry paste (you can use red or yellow)
1 tin coconut milk
450ml veg stock
Heat the oil and sweat the onion and sweet potato for 5 mins. Add the paste and cook out stirring for 5 more minutes. Add the stock and coconut milk and cook for 15 mins until the sweet potato is tender. Blend, season as needed with salt and lime juice.
Make the topping and pour the soup into 4 bowls, top with the crunchy peanut and some chopped coriander and serve.
100g peanuts lightly toasted and cooled
1tsp fish sauce
1tsp soy sauce
Juice of 1 lime
1 spring onion chopped
1 clove garlic chopped
2cm piece of garlic chopped
1tbsp chopped red chilies
1tsp brown sugar
2 large handfuls of chopped mint coriander and thai basil.
(If you cant find thai basil, leave it out, don’t use regular)
Blend everything. Store in the fridge when not needed.
a quick and delicious dinner for those busy nightsRead More
Quick to make and so delicious- almost like emptying the contents of your fridge into a pancake !
1 shallot sliced
1 red chili thinly sliced - omit seeds if you wish
6 large eggs
150gr cooked prawn tails, cut in half
5 inner leaves of savoy cabbage, destalked and julienned
3 thinly sliced spring onions
1tbsp soy sauce
salt and pepper
Turn the grill on to a high heat
Heat 1/2 tbsp oil and cook shallot and chili over a high heat until browning but not burnt
Meanwhile whisk eggs and flour together and stir in the cabbage, prawns, spring onion, soy and season
well. Pour over the shallot mix, turn down to medium heat, spread the prawns and veg so they are well distributed.
Cook until the bottom is set then transfer to the grill for another 3 minutes or so until the top is also cooked.
Lift out, cut in segments and serve with some sweet chili sauce
Turkey coated in almonds and quick cooked on the pan paired with a delicious beetroot wasabi salad makes a delicious evening meal. Add some sweet potato oven cooked fries if you need to make it more substantial
1 medium cooked beetroot cubed
2tbsp good quality mayonaise
1tsp wasabi or more if you prefer more of a hit
1tsp toasted cumin seed
1tbsp toasted almonds
Mix the beetroot mayo and wasabi until well combined, season to taste and set aside until needed. When you are ready to serve, sprinkle over the cumin seed and toasted almonds.
Turkey with Almond coating
2 quick cook Turkey steaks
1 egg beaten
50g slivered almonds
1/2 tbsp oil
Oven at 180 C
Season the turkey and dust in flour, dip in egg and press into the almonds each side to coat.
Heat the oil and brown on each side until golden. Remove to an oven proof dish and cook until cooked through. Serve with the beetroot salad.
This is delicious and even avid meat eaters will enjoy this for meat free Monday.Read More
If there is one piece of advice I would give to anyone wanting to improve their health and wellbeing it would be to eat more vegetables. Most people I meet would struggle to meet the recommended 5 servings a day nevermind the now updated 7 servings. Vegetables are full of vitamins and minerals, fibre which is so essential for good gut health as well as keeping you feeling full at a relatively low caloric bang.
Serves 4-6 a a side
1 large head of cauliflower in small florets
2 large carrots peeled and cut into 4cm pieces
1tsp celery salt
Heat the oil gently, pour over the veg and season with the celery salt
Roast in a hot (180C) oven for 15 minutes
Scrape into your serving bowl and toss the dressing over, sprinkle with 2tbsp of the dukkah and serve.
4tbsp natural yoghurt
zest and juice of half a lime
1 tbsp white wine vinegar
1tsp Dijon mustard
Mix everything together
Dukkah - This makes lots extra, store in an air tight tub and use for salads or soup toppings
2tbsp sesame seeds
1tbsp pine nuts
1tsp coriander seeds
1tsp cumin seeds
1tsp smoked paprika
Toast the nuts and seeds until golden - you can do the pecans and cashews on the same tray, Blend them until in small pieces, not obliterated
Toast the coriander and cumin seeds and grind in a pestle and mortar
Mix all the nuts seeds and spices together
Season with some salt to taste and store in an airtight container
This is another delicious recipe for family friendly food which can be batch cooked ahead and frozen. The chipotle in adobo sauce is widely available in most supermarkets and has a delicious flavour without being too hot for anyone not too fond of spicy heat.
Braised Chicken in a Chipotle Sauce
½ tbsp water
2 white onions sliced
3 cloves of garlic peeled and crushed
1 tsp celery salt
1tsp each ground cumin and sweet paprika
1tbsp tomato paste
2tbsp chipotle in adobo sauce
500ml tomato passata
6 cubes of frozen spinach
6 chicken breasts skin off
Heat the oil, add the onion and garlic and sweat until softened
Add the cumin, paprika celery salt and tomato paste and stir well to combine and cook out for a minute or 2 – add a splash of water if needed
Tip in the tomato passata, water and chipotle in adobo sauce and stir well.
Add the chicken breasts and ensure they are covered with enough liquid – top up with water or stock if needed.
Cook for 15 minutes over a medium heat then stir in the cream and the frozen spinach and continue to cook for 5-10 minutes more until the chicken is cooked and the spinach has defrosted and will stir through the sauce.
Serve a chicken breast and sauce with a sprinkle of chopped herbs and rice of choice.
Beef Goulash with Sour Cream
This was a very popular dish in our house growing up, minus the sour cream. It can be made with braising steak, minced steak or the humble kidney bean. There is a delicious kick from the paprika which partners with the richness of the sour cream. Perfect winter warming family food and a versatile recipe too.
3oz chopped chorizo or streaky bacon
1 large white onion chopped
2 red peppers chopped and deseeded
4 carrots peeled and chopped
750g minced meat or braising steak
3 garlic cloves crushed
2tbsp tomato paste
1lr beef stock
100ml red wine
1heaped tsp each of sweet and hot paprika
2 bay leaves
1tbsp red wine vinegar
1 large sweet potato peeled and cut into bite sized chunks
Fresh chopped parsley and sour cream to serve
Heat the oil and brown the meat and then remove and set aside.
Add a little more oil and add the chorizo, onions, peppers, garlic, carrots and cook until softening – add a little water if needed.
Tip in the tomato paste, the paprika and salt and stir to combine. Add the red wine and cook for a few minutes over a high heat then add the stock and the vinegar. Return the beef to the pan and bring to a simmer then cook for about 45 minutes for mince or about 2hrs for braising steak. Add the sweet potato for the last 30 minutes and continue to cook until it is tender.
Ladle into bowls and sprinkle over the parsley and a dollop of sour cream and serve.
These are my favourite tips for getting the Christmas dinner together. The biggest problem most people have is that their oven isn’t big enough for all the stuff planned so I get ahead and get as much done in advance as possible.
Make your cooking timings list, working back from the time you want to serve your first course. Remember to factor in Turkey Resting time!
Blanch your Green Veg and Freeze – Take out Christmas Morning, I have done mangetout and fine beans, I will reheat by frying some finely chopped shallot and pancetta cubes then tossing through the beans until they are heated.
Boil or Steam your carrots and parsnips, season and mash them then freeze when they are cool. Take out Christmas Eve and simply reheat when needed.
Par boil your potatoes (8 minutes), drain, toss in duck fat and polenta or other seasonings of choice, open freeze then pack into bags and store in the freezer. Cook from frozen for an hour in more hot duck fat.
Prepare your gravy in advance, freeze and remove Christmas eve, store in the fridge, when needed bring to the boil, add in your turkey juices, and some cranberry sauce for sweetness and keep hot. See Jamie Oliver for this great recipe or the M&S Turkey gravy is highly recommended.
When you Turkey is cooked, rest and keep hot by wrapping in Tin Foil, cover with some tea cloths and it will stay nice and warm while you get everything ready.
Versatile and Tasty, what more could you want?Read More
This warming, spiced vegetarian lentil dish packs in goodness and is filling too. It can be topped with quacamole or a poached egg if you want to add more substance and the curry paste which I use as a base is quick to assemble and can be used for loads of other dishes.
2 dried chilies (Adobo and Guajillo are a nice combo and not too hot) reseeded and rehydrated in 100ml hot water
4 cloves of garlic
1tsp mixed herbs or epazote if you have it
1tsp smoked paprika
1/2 tsp salt
2tbsp tomato puree
When the chilies are rehydrated simple blend everything including the water. The paste is ready to use and can be stored in the fridge for about 2 weeks.
Mexican Style Vegetarian Curry
200g lentils of choice
3tbsp flat leaf parsley
Rinse the lentils then add to a pot, cover with water, add a tsp of salt and bring to the boil, skim off any scum which forms and then simmer gently until cooked. This varies from lentil to lentil but usually about 20 minutes. Reserving about 1/3 of the liquid, drain the lentils.
Tip the curry paste into a pan and heat gently, dont allow it to dry out. Add the lentils and reserved water into the paste, stir well to combine and then cook for about 7 minutes to cook out the paste and enable the lentils to take on all the flavours.
Stir in the chopped parsley and serve as is or with some quacamole or a poached egg.
a delicious one pot dinner for all the familyRead More
This is a great recipe for using left over rice and lets face it, who doesnt have leftover rice :-)Read More
quick and easy, make a big batch and freeze half. You can make more substantial by serving with rice or potatoes if you have a really hungry gang.Read More
Another great meat free recipe the whole family will love.Read More