Sharing a love of good food - recipes from my kitchen - eating out - great producers & suppliers
One Bowl Meals are a great way of eating a variety of different foods including loads of vegetables. They’re also perfect for using up leftovers plus odds and ends of veg, helping you reduce food waste and save money. Take a look at my examples, …Read more
Gazpacho Smoothie with Wild Garlic is a refreshing drink or light meal with lots of raw blended vegetables. Perfect on a hot day, you can substitute a small clove of garlic and greens such as spinach when wild garlic isn’t in season. If you want …Read more
Coconut Oil Popcorn made at home is a fraction of the price of those expensive shop bought bags of ‘posh’ popcorn. Ready in less than 10 minutes, you’ll never go back to the packet stuff once you’ve tried this. We all need a …Read more
Savoury Granola, a mix of seeds and nuts toasted with your choice of flavourings, is great for quickly adding nutrition, texture and flavour to loads of different meals. Kept in a jar in the fridge, a batch will last for weeks, ready to sprinkle over …Read more
Vegetable Slaw with Orange, Honey & Mustard Dressing is one of those recipes adaptable to whatever you happen to have in the fridge. I like a combination of shredded fresh raw vegetables with a good variety of colour. Favourites are crunchy peppers, carrot, onion and …Read more
Tamarind & Mint Chutney is a fruity, sweet and sour, tangy Indian-style condiment. It’s great for dipping into with snacks like onion bhaji, spiced potato balls or aubergine fritters. Using convenient jarred tamarind paste, the chutney’s made in minutes. Just whizz the ingredients together and …Read more
Onion Bhaji are easy to make at home with none of the stodginess found in most supermarket versions. Mine have a very light batter so that the taste of the onions and spices come through. In this post I’ll also tell you about a simple …Read more
Coconut & Coriander Chutney is a delightful combination of creaminess and tart lime with the freshness of herbs. I add a final tarka of fried mustard seeds, curry leaves and dried chilli to add depth of flavour. My favourite way of serving this Indian-style condiment …Read more
Aloo Bonda, also known as Batata Vada, are wonderful little spiced potato balls coated in a chickpea flour batter and deep fried. Served as a snack, starter or part of a larger Indian-style meal with chutneys for dipping, you’ll be surprised how such simple ingredients …Read more
Roasted Red Pepper & Borlotti Bean Soup makes use of economical and easy to use peppers from a jar plus tinned beans. With the addition of vegetables like onion, carrot and celery it’s a nutritious, vibrant soup with the warming heat of a little chilli …Read more
Chocolate Coconut Porridge is a real treat and perfect for chilly mornings when you want something a bit special. Oats, creamy coconut milk and intense cocoa or cacao powder are lightly sweetened with dates and a touch of vanilla. A sprinkle of cacao nibs and …Read more
Green Bean, Tomato & Coconut Curry is full of spicy flavour. The creamy coconut milk in the sauce is balanced by tomatoes and a final squeeze of lime. Use fresh or frozen green beans of any kind in this easy, completely plant-based curry. This curry …Read more
Tahini Miso Vegetable Slaw with Crispy Chickpeas is a big, satisfying bowlful. Crunchy shredded vegetables with a dressing based on creamy tahini, full flavoured miso paste and as much chilli heat as you like are joined by chickpeas roasted until crispy and moreish. A hearty, …Read more
Marrow or Courgette Jam sounds odd if you’ve never heard of it before. But don’t worry, this golden coloured preserve doesn’t taste of vegetables! Marrow or oversized courgette, along with apple, is simply a base for the zingy lemon and ginger flavour of this jam. …Read more
Roasted Tomato Sauce has a rich flavour whether you make it with homegrown tomatoes or ripe, shop-bought ones. Roasting the tomatoes with onions, garlic and herbs not only intensifies the flavour but makes it an easy, largely hands-off recipe. As the caramelized veg is whizzed …Read more
Grain Free Granola is great for breakfast sprinkled over yogurt or porridge and fruit or even smoothies. Suitable for gluten-free diets, it’s packed with coconut, seeds and nuts, but without the added sugar of commercial varieties. Made in less than 30 minutes, it keeps in …Read more
Aubergine & Chickpea Curry, full of rich, spicy flavour, is so simple to make. Apart from the aubergine, most of the ingredients, including tinned chickpeas and tinned tomatoes, are fridge and kitchen cupboard staples. Which makes this tasty, nutritious curry perfect for a weeknight dinner. …Read more
Pea Shoots are really easy to grow at home. All you need is a windowsill. So forget those bags of limp supermarket ones, cut days ago and trucked around the country. Grow your own and you’ll have super-fresh pea shoots whenever you want. If you’ve …Read more
Aubergine Fritters are one of those foods that are really simple but so satisfying: golden chickpea batter on the outside, soft and creamy inside. I think these could even convert those who don’t usually like aubergine, but the recipe works with courgette too. Paired with …Read more
Black Bean Chilli with Peppers & Corn is a tasty, easy dish. Combining convenient tinned black beans, tomatoes and sweetcorn with fresh peppers, coriander and a host of store cupboard spices, it’s perfect for a healthy, midweek meal. And forget boring old rice with your …Read more
Easy Seed Crackers are light, crispy and delicious. Grain-free, gluten-free, made with nothing but seeds, water and your chosen seasonings, they’re the perfect crunchy accompaniment to spreads, dips, soups or cheese. Add to lunch boxes or enjoy as a healthy nibble. If …Read more
Quinoa Salad with Peas & Broad Beans includes some of the best ingredients of Spring and Summer. But you don’t have to wait until the new season’s peas and broad beans are available to make it. That’s because frozen versions, available all year round, can …Read more
Microgreens, packed with nutrition and flavour, are incredibly easy to grow at home. In this post I show you how. While a huge proportion of our food these days is transported across (and, even worse, flown over) the world, what could be more local …Read more
Socca ia a north Mediterranean flatbread made with a batter of chickpea flour, water and salt, cooked in olive oil. Incredibly simple, you can fry it like a pancake or bake in the oven and make your Socca crispy or soft. Infinitely versatile, you can flavour …Read more
This Miso, Ginger & Sesame Vegetable Salad is a real favourite at our house. The sweet and tart, zingy dressing is made in about five minutes. All you need to do then is decide what crunchy veg you want in the salad. I love carrot, …Read more