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#AD | HEALTHY(ISH) GRANOLA BARS.

when my energy levels need a boost, i like to reach out for something healthy. my healthy(ish) granola bars use agave syrup to replace refined sugar, coconut milk as a sweet alternative to golden syrup and peanut butter instead of traditional butter. for extra nourishment they’re loaded with mixed nuts for vitamins and minerals and dried fruits for natural sugars. such a breeze to make, these bars are a great healthy snack or grab-and-go breakfast. ready to eat in just 30 minutes…

INGREDIENTS.

150g @sumawholefoods organic smooth peanut butter, melted (see method).

4tbsp @sumawholefoods organic Mexican agave syrup.

400ml @sumawholefoods tin of organic coconut milk.

300g @sumawholefoods porridge oats.

40g @sumawholefoods organic sultanas, chopped.

40g @sumawholefoods organic apricots, chopped.

40g @sumawholefoods mixed nuts, chopped.

1tbsp vanilla extract.

METHOD.
preheat your oven to 180C (fan 160C, gas 4). zap the peanut butter in the microwave to loosen (it should take around two 30 second zaps). add the wet ingredients to a large bowl then stir in the dry ingredients and mix well to combine. pour into a 2lb non-stick loaf tin and bake for 15 minutes or until the edges are starting to brown. immediately score 16 squares then allow to cool for 5 minutes before turning out onto a chopping board and cutting in to squares. enjoy with a steaming hot mug of tea.

#granola #granolabar #granolabars #healthybreakfast #vegan

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BBQ courgette and bean salad

This BBQ courgette and bean salad is incredible! 🔥

Prep | 5 mins

Marinade | 5 mins

Cook | around 10 mins

Easy | Vegan | Refined sugar-free | part of your 5-a-day | 20 minute meal

BBQ COURGETTE AND BEAN SALAD

INGREDIENTS

-3 courgettes, topped-and-tailed then thickly sliced (around 1cm thick)

Vinaigrette:-

-2tbsp red wine vinegar

-2tbsp extra virgin olive oil

-juice and zest of one lemon

-salt and pepper to season

Bean Salad:-

-1x 400 tin of cannellini beans

-1x 300g tin of broad beans

-100g mixed salad leaves

-1/2 cucumber, quartered

-half a 280g jar of sun dried tomatoes, with the oil

-handful on basil leaves, rough chopped

Garnish:-

-handful of vegan parmesan shavings

-sprinkling of crushed chilli flakes

METHOD

-whisk the vinaigrette ingredients. drizzle half on the courgettes and leave to marinade for 5 minutes. toss the rest with the bean salad and set aside in the fridge.

-fire up the bbq and when it’s nice and hot add the courgette, placing it in a veg basket on top of the grill. cook both sides until you see some grill marks and light-charring at the edges (around 3-5 mins each side).

-plate the courgette on top of the bean salad with some parmesan shavings and chilli flakes

-save the recipe if you like it 📲 😀

#recipe #vegan #vegetarian #easyrecipes #quickrecipes

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MARINATED LEEKS WITH SUNDRIED TOMATOES & PLANT-BASED GREEK YOGHURT

who’s ready for summer? ☀️ this quick recipe is a barbecue showstopper that works well with almost anything from the grill. you can also serve it with big hunks of toasted sourdough for a simple and delicious 30 minute meal.

Prep | under 10 mins
Cook | 15 mins

Serves | 4
Easy | Vegan | Refined sugar-free | part of your 5-a-day

MARINATED LEEKS WITH SUNDRIED TOMATOES & PLANT-BASED GREEK YOGHURT

INGREDIENTS

3 leeks, ends trimmed, white & pale-green sections only
285g sundried tomato antipasti, including the oil
400g tin of cannellini beans, drained
250g plant-based greek yoghurt

Vinaigrette:

1 shallot, finely chopped
1 garlic clove, minced
1tbsp red wine vinegar
2tsp dijon mustard
1/2tsp maple syrup
50ml extra virgin olive oil, plus the oil from the sundried tomatoes
salt and freshly ground pepper, to taste

Garnish:

handful of fresh parsley, roughly chopped
handful of chopped hazelnuts

METHOD

place the leeks in a large pan of salted boiling water and cook for 15 minutes, or until very tender. drain on paper towels then slice in half lengthways.
while the leeks cook make the vinaigrette. whisk everything in a small bowl, gradually adding the oil. season to taste.
add the greek yoghurt to a serving platter, arrange the leeks on top and drizzle over with the vinaigrette. dot the cannellini beans and sun-dried tomatoes around the plate then sprinkle over with the chopped parsley and hazelnuts. eat straight away or, if you have the time, let it sit for 10 minutes as it’ll taste better.

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Caramelised Shallot & sun-dried tomato pasta

This recipe makes for a lovely vegan pasta dinner that’s ideal for a quick midweek meal. The sweet and jammy caramelised shallots are something else 😋 🤌 Save it to your list of 30 minute meals 📲

Prep | 5 mins

Cook | around 20 mins

Easy | Vegan | Refined sugar-free | part of your 5-a-day | under 30-minute meal

INGREDIENTS

⁃ 75ml olive oil

⁃ 8 shallots, peeled and sliced very thin

⁃ 3 garlic cloves, finely chopped

⁃ 1tsp crushed chilli flakes (optional)

⁃ Approx 140g / half a 280g jar of sun-dried tomatoes in oil, reserve some as a garnish

⁃ 4tbsp tomato purée

⁃ 280g spaghetti, reserving some pasta water (see below)

⁃ 237ml/1 cup of reserved pasta water

⁃ Handful of fresh parsley, chopped, to garnish

⁃ Vegan Parmesan, to garnish

METHOD

⁃ heat the oil in a large frying pan over medium heat then add the shallots and garlic and cook for around 15-20mins, until the shallots have softened with some brown edges. Cook your pasta al dente in the final 10 mins (see packet for instructions).

⁃ add the chilli to the frying pan and let it cook for a minute then add the purée and sun-dried tomatoes, stirring well to combine. Cook for a couple of minutes stirring constantly to avoid the sauce catching. Thin the sauce with the pasta water to your desired consistency, adding a little at a time. Toss the pasta in the sauce then divide into bowls and grate over with a little vegan parm. Top with the reserved tomatoes and sprinkle over with fresh parsley. delicious.

#vegan #tomatosauce #pasta #recipe

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CAULIFLOWER & PEA TIKKA MASALA

Here is a lovely vegan curry recipe for you…Cauliflower & Pea Tikka Masala. Serve it over fluffy rice and sprinkle with chopped almonds and coriander leaves for a delicious midweek meal. Best of all it’s ready in under 30 minutes…

Prep | 5 mins

Cook | under 25 mins

Serves | 4

INGREDIENTS

• 1 tbsp vegetable oil

• 1 medium brown onion, thinly-sliced

• 1 heaped tbsp tikka curry powder

• 1/2tsp crushed chilli flakes (optional)

• ¼ tsp fine sea salt

• Half a head of cauliflower (approx. 400g), chopped into florets

• 125g basmati rice, rinsed and cooked

• 4 tbsp dairy-free coconut yogurt

• 300ml vegetable stock (gluten-free if you like)

• 1x400g tin of chickpeas, drained

• 150g frozen peas

• 25g chopped almonds

• handful of coriander leaves, rough-chopped, to serve (optional)

METHOD

• Heat the oil in a lidded medium saucepan, add the onion and cook on a medium- high heat for 4-5 minutes until the onion starts to colour.

• Add the curry powder, chilli flakes, salt and cauliflower and stir-fry for 2 minutes, coating thoroughly in the spices.

• Stir in 2 tablespoons of the coconut yogurt then pour in the hot stock. Bring to the boil, give everything a good stir then tip in the peas and chickpeas and cover with the lid. Reduce the heat to low and cook for 15 minutes without lifting the lid. Make the rice while the curry cooks (see packet for instructions).

• Fluff up the grains of rice with a fork then top with the curry and the rest of the coconut yogurt. Scatter over with chopped almonds and coriander and a little extra crushed chilli, if you wish.

#vegan #cauliflower #curry #recipe

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White Bean ‘tzatziki’

I ate a lot of tzatziki on a recent trip to Greece and it got me thinking…can I make this traditional dip into a bigger more-substantial meal? Well here it is…and it’s ready to eat in less than 10 minutes…chill in the fridge for a refreshing meal on hot summer days ☀️

Prep | less than 10 minutes

Serves | 4

Easy | Vegetarian | Whole foods | Refined sugar-free

INGREDIENTS

⁃ 250g Greek yoghurt (or vegan equivalent)

⁃ Juice and zest of 1 lemon

⁃ 400g tin of cannellini beans, drained

⁃ 7g fresh chives, finely chopped

⁃ 1/3 large cucumber, diced

⁃ 3 spring onions, thinly sliced

⁃ 7g/small bunch of coriander leaves, rough chopped (reserve a small amount for garnish)

⁃ Olive oil to swirl

METHOD

Whisk the yoghurt to thin then whisk in the lemon juice. Stir in everything else and garnish with the reserved coriander and a swirl of olive oil. Serve with big hunks of sourdough or for a more substantial meal combine with 300g spaghetti and 100g spinach leaves.

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Sweet potatoes in Mojo Picon sauce

I have a slight obsession with tapas. Mainly because I like picky food. A little bit of this, a little bit of that. Variety is the spice of life after all. So here’s my recipe for Canarian potatoes or potatoes in Mojo Picon sauce. The only difference to a traditional recipe is that I substitute potatoes with sweet potatoes, as they count towards your five-a-day (regular potatoes don’t, I’ve been told). A Spanish omelette recipe is coming later this week. Enjoy!

Sweet potatoes in Mojo Picon sauce

Serves | 4

Prep | 5 mins

Cook | 6 mins

Vegan | no-added refined sugar | part of your 5-a-day | 15 minute meal

INGREDIENTS

2 sweet potatoes

Mojo Picon:-

⁃ 2 garlic cloves

⁃ 2 red peppers, cored and stem removed

⁃ 1 hot chilli (like jalapeño) stem removed or 1tsp dried crushed chilli flakes (optional)

⁃ 2tsp smoked paprika

⁃ 1tsp ground cumin

⁃ 1tsp salt

⁃ 1tsp red wine vinegar

⁃ 250ml/1 cup of olive oil

Garnish with chopped coriander, if you like

METHOD

Prick the sweet potatoes all over with a fork then microwave on high for 6 minutes. Squeeze the sides using an oven mitt and if they’re not tender, cook further in 30 second increments. When ready, carefully scoop out the flesh and cut into bitesize chunks.

Meanwhile, add the peppers, garlic, chilli, smoked paprika, cumin, red wine vinegar and salt to a food processor and process into a paste, occasionally scraping down the sides. With the machine running slowly add the oil in a thin drizzle to achieve a thickened sauce. Add the potatoes to a serving dish and drizzle over with the sauce. The sauce can be eaten hot or cold.

I like to serve it as a side dish to Spanish omelette or a large salad with toasted sourdough to mop the sauce. Or, for a quick filling meal, add a 400g tin of chopped tomatoes to the sauce then heat through and serve over 300g of penne.

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Baked potatoes with grilled vegetables, sour cream & chives

I could literally eat this every day. It’s creamy, indulgent, healthy and filling. And it’s ready in just 20 minutes! 😀 Let me know what you think 📲

Prep | 5 mins

Cook | 15 mins

Serves | 4

Easy | Vegetarian | Whole foods | Refined sugar-free | 20 minute meal

INGREDIENTS

4 baking potatoes

400g tin of cannellini beans, drained (optional, for a more substantial meal)

Grilled veg:-

1tbsp extra virgin olive oil

2 courgettes, thinly-sliced

1 lemon, thinly-sliced

1 brown onion, thinly-sliced

Healthier sour cream:-

250g natural Greek yoghurt

1tbsp lemon juice

To garnish, 7g/small handful of chives, finely chopped,

METHOD

Prick the potatoes all over and microwave for 15 minutes, carefully turning them over halfway through. Set your grill to high and grill the veg until the potatoes are ready, turning a few times. Whisk the yoghurt until thin then whisk in the lemon juice. Carefully cut the potatoes into wedges and dot them around a serving plate, fill the gaps with grilled veg and beans (if using) then spoon over a few dollops of sour cream and sprinkle with chives.

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Wild Garlic Vegan Pesto

think i’m about 75% wild garlic pesto right now 🤣 smear it over hot buttered toast for a quick and delicious garlic bread 👍

Takes | 5 mins

Serves | 4

Plant-based | vegan | dairy-free

INGREDIENTS

30g wild garlic leaves (from a local farmers market or grocer)

15g vegan Parmesan

15g pine nuts, toasted

15g walnut halves

60ml extra virgin olive oil

¼ Lemon, juice and zest of

Sea salt and freshly ground black pepper, to season

METHOD

Start by toasting the pine nuts in a large frying pan over medium heat for 3 minutes. Set aside to cool then add all pesto ingredients to a blender in the order listed above and pulse to a coarse paste. Add a generous generous dollop to hot buttered toast and sprinkle over with crushed chillies, if you like.

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Plantbased porridge

weekend vibes. here’s how i like my porridge. in the sun listening to the birds.

Prep | 5 mins.

Cook | 4-5 mins.

Serves | 2.

Vegan | dairy-free

INGREDIENTS.

Porridge.

⁃ 100g porridge oats.

⁃ 700ml plant-based milk, plus a little extra to finish.

⁃ Pinch of salt.

Topping.

⁃ 1x pear, peeled and diced

⁃ 1tbsp cinnamon

⁃ handful of currants

⁃ agave, to drizzle

METHOD.

⁃ Place the porridge ingredients in a large saucepan, stir well and bring to the boil. Turn down the heat and simmer for 4-5 mins, stirring occasionally. Portion into bowls. Pour a little cold milk around the bowl to stop the porridge becoming ‘claggy’ then scatter over with the topping and drizzle with agave

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Cheesy leek & tomato vegan pasta bake.

crispy on the outside and rich and gooey on the inside, this pasta is a firm favourite in our house. It’s vegan, packed full of flavour and fuss-free to make.

Prep | 5 mins

Cook | under 20 mins

Plant-based | vegan | dairy-free | 30 minute meal

INGREDIENTS.

250g fusilli pasta

30g vegan parmesan cheese, grated

Sauce:

1tbsp olive oil

1 Leek, washed, peeled and finely sliced

3 large salad tomatoes, thinly sliced

1x 400g tin of chopped tomatoes

1x 400g tin of cannellini beans, drained

1 bay leaf

1tbsp oregano

1tbsp white wine vinegar

100ml pasta water

30g vegan parmesan cheese, grated

METHOD.

Heat the oil in a large frying pan then add the leek and sauté for 5 minutes. Add the remaining sauce ingredients and cook over a med-high heat for a further 10 minutes. Cook the pasta at the same time and when its ready, drain and stir into the sauce. Remove the bay leaf then preheat your grill to high. Top with the vegan parm and grill for a few minutes until bubbling.

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Wild garlic vegan pesto pasta

this wild garlic vegan pesto pasta is delicious, seasonal and easy to make…

Prep | 5 mins

Cook | 10 mins

Serves | 4

Plant-based | vegan | dairy-free | 15 minute meal

INGREDIENTS

250g fusilli pasta

Wild Garlic Vegan Pesto:

30g wild garlic leaves (from a local farmers market or grocer)

15g vegan Parmesan

15g pine nuts, toasted

15g walnut halves

60ml extra virgin olive oil

¼ Lemon, juice and zest of

Sea salt and freshly ground black pepper, to season

METHOD

Cook the pasta according to packet instructions (around 10 minutes). Meanwhile, make the pesto. Start by toasting the pine nuts in a large frying pan over medium heat for 3 minutes. Set aside to cool then add all pesto ingredients to a blender in the order listed above and pulse to a coarse paste. Drain the pasta then return to the pan with 3tbsp of pesto and toss well to combine. Add more pesto according to taste.

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Courgette & Artichoke Pizza

There’s definitely an improvement in the weather up here. Don’t get me wrong there’s still a bite to the air. But the longed-for sun has arrived and we’ve had a glorious few days in the garden. Warm enough to enjoy some alfresco meals. Admittedly they’ve been in a sheltered spot with ski jackets on but hey at least we were outside. And at long last, it feels like I can start to plan more al fresco dinners. And here’s what we had in the garden over the weekend — Courgette & Artichoke Pizza — it’s top of my list of easy-to-make vegan pizzas. I might just try it on the barbecue at the weekend…

Prep | 5 mins

Cook | 15-20 mins

Serves | 4

INGREDIENTS.

1x400g pre-rolled fresh pizza dough

2tbsp extra virgin olive oil

Salt and pepper, sprinkle of

1tsp dried oregano

115g vegan Parmesan, grated

1x vegan mozzarella ball (approx 200g), cut into thin slices

1 courgette, topped and tailed then cut into thin slices with a mandolin, blot dry with kitchen paper

1x 280g jar of artichoke hearts in oil, drained

2tbsp pine nuts

1 lemon, juice and zest of

half a small bag of fresh basil (around 30g), leaves only, torn

Sprinkling of crushed chillis, optional

METHOD.

Preheat your oven to fan 180C. Mix together the olive oil, salt, pepper and oregano in a small bowl then thinly brush over the base. Evenly spread the parmesan and mozzarella slices. Dot the base with courgette and artichoke then scatter over with pine nuts and bake on the top shelf for 15-20 mins or until cooked through. Drizzle over with lemon juice. Evenly sprinkle with zest and torn basil leaves and if you like some heat, a little crushed chilli.

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Smoky chickpeas

I’m testing out some summer recipes at the moment. Here’s my take on BBQ beans. Grab a wrap, slap on some smoky chickpeas, a dollop of sour cream (or vegan equivalent), some fresh coriander and your favourite thing from the bbq or grill. It’s a keeper.

Prep | 5 mins

Cook | 15 mins

Serves | 4

Vegan | Gluten-free | Refined sugar-free

INGREDIENTS.

1tbsp extra virgin olive oil

3 carrots, peeled and thinly sliced

4 peppers, cored and thinly sliced

3 tomatoes, thinly sliced

500ml vegetable stock

2x 400g tin of chickpeas, drained

3tbsp tomato purée

1.5tbsp smoked paprika

METHOD.

Fry the carrots, peppers and tomatoes in oil for 5 minutes. Add every else but the chickpeas and simmer for 10-15 minutes until you have a nice thickened sauce. Add the chickpeas in the final 3 minutes of cooking. Garnish with freshly chopped coriander if you like. Serve as is or in a wrap with sour cream.

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Red pepper & tomato sauce.

Here’s what I made for yesterday’s lunch. A red pepper & tomato sauce. I rustled it up while the pasta cooked for a sweet, rich and flavourful sauce. I’ll be smearing leftovers over freshly toasted sourdough for today’s mid-afternoon snack.

Prep | a few minutes.

Cook | 15 mins.

Serves | 4.

INGREDIENTS.

3tbsp olive oil.

250g cherry tomatoes.

2x red peppers, cored and roughly chopped.

200ml pasta water.

1tbsp dried oregano.

METHOD.

Fry the tomatoes and peppers in oil for 5 minutes, add the pasta water and oregano and simmer for 10 minutes. Add to a blender that accepts hot liquid and blend until smooth. Generously spoon over your pasta.

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25MIN MIDWEEK plant-based CURRY.

this recipe couldn’t be easier.

Prep | 5 mins

Cook | 25 mins

Serves | 4

Vegan | Dairy-free | Gluten-free

INGREDIENTS.

⁃ 1x large potato, peeled and cut into cubes.

⁃ 2x carrots, as above.

⁃ 1x 400 ml tin of coconut milk.

⁃ 1x 400 ml tin of chopped tomatoes.

⁃ heaped 2tbsp garam masala.

⁃ 1tsp turmeric.

⁃ 125g frozen peas.

Garnish with chopped parsley.

METHOD.

Preheat your oven to 220C. Add everything but the peas to a large roasting tin and cook for 25 minutes. Add the frozen peas in the final 3 minutes then plate-up, garnish with the freshly chopped parsley and serve with rice and roti.

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15 min plant-based stew

What’s my secret ingredient for the perfect plant-based stew? White miso. It’s something else ✨

Prep | few mins

Cook | 12 mins

Serves | 4

INGREDIENTS

1tbsp extra virgin olive oil

2 green peppers, cored and roughly chopped

2 carrots, peel and thinly sliced

400g tin of chopped tomatoes

2tbsp tomato purée

500ml veg stock

1tbsp white miso

1x 400g tin of butter beans, drained

1tbsp oregano plus extra to garnish

1 bouquet garni

METHOD

Fry the peppers & carrots in oil for a couple of minutes. Add everything else and simmer for 10 minutes. Remove the bouquet garnish then serve with a sprinkling of oregano.

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SPICED RED LENTIL STEW WITH ROAST CABBAGE LEAVES.

Well, I wish I hadn’t looked at the weather forecast. 10 solid days of
rain. Urgh. the dampness really isn’t great for our heating bills. The house
is old and poorly insulated so we need the heating on constantly to feel any
warmth. On the eating front, it also means that stews are back on the menu. I
thought stew season was over after seeing the first lambs and daffodils of the
year, with their promise of warmer spring days to come. But it’s back on the
menu. Not that I’m complaining…I love a good stew. I also love experimenting
with them, especially those old tried-and-tested family recipes. My latest
trick is to add a few squares of chocolate for extra richness…

SPICED RED LENTIL STEW WITH
ROAST CABBAGE LEAVES.

Plant-Based | Vegan | Dairy-Free | Gluten-free.

Prep | 15 mins.
Cook | 1 hr.
Serves | 6.

INGREDIENTS.

Cabbage wedges:
2 green cabbages, cut into wedges (around 6 each).
5tbsp sunflower oil.
1/2 lemon, juice of.
Salt and freshly ground black pepper, to season.

Tomato & lentil stew:
1tbsp sunflower oil.
2 brown onions, diced.
2 celery sticks, finely sliced.
250g red lentils, washed.
1x 400g can of chopped tomatoes.
2x veg stock cubes.
450ml cold tap water + 50ml extra.
4tbsp tomato purée.
1/2 lemon, juice of.
1.5tbsp red wine vinegar.
Bunch of basil, finely chopped (reserve a few small leaves to serve).
Salt and freshly ground black pepper, to season.

METHOD.

Preheat your oven to 200C. Spread the cabbage wedges on a large baking tray,
rub with the oil and lemon juice and season. Roast for 15 minutes on the top
shelf then transfer to the bottom of the oven and cook for a further 45
minutes.

Cook the stew while the cabbage is roasting. Heat the oil in a large
saucepan and fry the onions and celery for 10 minutes, until soft. Add the
lentils, chopped tomatoes, tomato purée, lemon juice, red wine vinegar and
seasoning then simmer uncovered for 30 minutes. After 15 minutes stir in the
extra 50ml water and the basil. Add a little more water if the mixture sticks.
Place a few spoonful’s of lentils onto each plate, add a cabbage wedge on top
and garnish with a few basil leaves.

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Curried carrot & parsnip soup

while the weather seems to be warming up after all that snow, the nights are still a little chilly around here. there’s always a fire crackling away somewhere in the house and supper is usually a warming bowl of soup.

Prep | 10 minutes

Cook | 20 minutes

Serves | 4

INGREDIENTS

Step 1:

1tbsp extra virgin olive oil

1 onion, peeled and roughly chopped

Step 2:

2 small potatoes, peeled and diced

3 parnsips, peeled and diced

4 carrots, peel and rough chopped

1tsp parsley

1tsp thyme

1tsp ground coriander

1tsp curry powder

1tbsp ground cumin

Step 3:

600ml vegetable stock

1x400g tin of lentils, drained & cooked (with 2tbsp reserved for garnish)

1x bay leaf

Garnish:

reserved lentils

sprinkling of parsley

a few chilli flakes

METHOD

In a large frying pan sauté the onion in a little oil for 3 minutes to soften. Stir in the remaining veg, herbs and spices and cook for a further 7 minutes. Add the stock, lentils and bay leaf and simmer for 10 minutes. Remove the bay leaf and reserve 2tbsp of lentils for the garnish. Transfer to a blender that accepts hot liquid and process until smooth. Garnish with the lentils, a sprinkling of parsley and a few chilli flakes, if you like.

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Butternut squash with ricotta, spinach & pine nuts.

the weather’s been crazy up here lately, one day i’m knee-deep in snow drifts and the next i’m enjoying lunch al fresco in the garden…it certainly tunes the senses. talking of the weather, when it’s warm enough to dust off the barbecue i’ll be grilling the squash in this recipe. the combination of sweetness and fire-roasted char is something else…

Serves | 4.

Prep | 10 minutes.

Cook | 15 minutes.

INGREDIENTS.

⁃ 2tbsp olive oil, plus extra to drizzle.

⁃ half a large butternut squash, peeled, seeded and cut into 1-inch cubes, fried.

⁃ 4 sprigs of thyme, leaves pulled from the stem.

⁃ 2tbsp pine nuts, toasted.

⁃ Half a bag of young spinach (approx 130g), wilted, drained then scrunched into little balls.

⁃ 225g fresh ricotta cheese or plantbased alternative.

⁃ 1 lemon, juice of.

METHOD.

⁃ Heat the oil in a large skillet or frying pan over medium heat and fry the squash for 15 minutes, until softened with some char. Add the thyme in the last 5 minutes.

⁃ While you wait, combine the ricotta, half the lemon juice and a pinch of salt in a large bowl then spoon onto each plate. Top with the squash, scatter over with the pine nuts and dot with the spinach. To finish, drizzle over with the remaining lemon juice and a little olive oil. For a more filling meal, serve with a baked potato.

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Asian-inspired Red apple & coconut milk soup

feels like we’ve gone back a season with the weather, doesn’t it? it’s definitely soup weather. so here’s what i made today, asian-inspired red apple & coconut milk. the smell as it cooks is something else. and best of all it’s ready in 20 minutes…

Prep | 5 mins.

Cook | 15 mins.

Serves | 4.

Vegan | gluten-free | no-added sugar.

INGREDIENTS.

4tbsp olive oil.

3 red apples cored and cut into small cubes.

500ml veg stock.

1x 400g tin of butter beans or cannellini beans, drained.

1x 400ml tin of coconut milk.

2tbsp lime juice.

To garnish,

Crushed chilli flakes (optional).

Olive oil.

METHOD.

Heat the oil in a large deep-bottom pan then add the apple and cook for 5 minutes. Add everything else and cook for a further 10 minutes. Transfer to a blender that accepts hot liquid and whizz until smooth. Dish into bowls, swirl with olive oil and sprinkle with chilli flakes.

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EASY NO YEAST SODA BREAD.

it turns out that i have a yeast-intollerance so i’ve been busy in the kitchen testing various recipes for soda bread. here’s a keeper with only 10 mins of hands-on time. i use it for toast or open sandwiches.

Prep | 10 mins.

Rise | 60 mins.

Bake | 55-60 mins.

Serves | 4.

plant-based | vegan | gluten-free | refined sugar-free.

INGREDIENTS.

500g gluten-free white bread flour.
20g chickpea flour.
2 tsp baking soda.
1 tsp salt.
1 tsp vinegar.
465ml water.
2 tbsp maple syrup.
6 tbsp light olive oil, plus extra for the tin.

METHOD.

Oil a 2lb bread tin then set aside. Grab a large bowl and whisk together the chickpea flour, water, maple syrup, salt, 3tbsp of the olive oil and the vinegar. Add the flour and baking soda and continue whisking to a smooth, thick batter. Turn a couple of times with a spatula to encourage it to form a sticky ball of dough then tip into the tin and smooth the top. Place a tea towel over the top and leave until well-risen (around an hour). Cut a deep cross in the middle, almost to the bottom, to help the centre cook properly then place on the middle shelf of a pre-heated oven at 220C and bake for 55 mins to an hour. Turn out on to a wire rack and allow to cool completely before slicing.

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vegan sausage, apple & potato one pan roast

for me this is as good as comfort food gets…cosy, satisfying, and delicious yet easy to make. with just 10 minutes of hands-on time here’s the ‘vegan sausage, apple & potato one pan roast’…

INGREDIENTS

3 large baking potatoes, cut into wedges
3 Braeburn apples, cored and cut into wedges
6 vegetarian sausages
1tbsp light olive oil
1/2tbsp dried sage
1/2tbsp dried thyme
To season, sea salt and freshly ground black pepper

for the dressing, whisk together…

2tbsp English mustard
1tbsp red wine vinegar
1tbsp light olive oil
Pinch of sea salt and freshly ground black pepper

METHOD

Pre-heat your oven to 230C. Toss the potatoes in oil and seasoning then add to a large roasting tin and cook for 10 minutes. Add the apple and pour over the dressing then cook for a further 20 minutes. Turn down the heat to 200C, then add the sausages, sage and thyme and cook for a further 15 minutes. Serves 4.

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mixed salad leaves with smashed avocado dressing.

so here is today’s side salad that i made for our poached eggs on toast. it tastes ridiculously creamy and indulgent thanks to the smashed avocado dressing, which you can make while the eggs poach for a delicious brunch in under 10 minutes. and here’s how to do it. prepare one ripe avocado and thinly slice. add a third of it to a mixing bowl and smash with a tablespoon of extra virgin olive oil and a teaspoon of white wine vinegar. season with sea salt and freshly ground black pepper then gently toss with a handful of salad leaves (ours was watercress, spinach and rocket). to finish, sprinkle over with chilli flakes and serve with poached eggs on toast.

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Quick & easy midweek curry.

if you’re looking for a no-hassle and delicious curry then this is the recipe for you.

Prep | 5 mins

Cook | 25 mins

Serves | 4

Vegan | Dairy-free | Gluten-free

INGREDIENTS.

Step 1.

⁃ 1x swede or large potato, peeled and cut into cubes.

⁃ 2x carrots, as above.

⁃ 1x 400 ml tin of coconut milk.

⁃ 1x 400 ml tin of chopped tomatoes.

⁃ heaped 2tbsp garam masala.

Step 2.

⁃ 125g frozen peas.

Step 3.

⁃ Garnish with chopped parsley.

METHOD.

⁃ Preheat your oven to 220C.

⁃ Add Step 1 ingredients to a large roasting tin and cook for 25 mins. Stir in the frozen peas in the final 3 mins.

⁃ Plate up and garnish with chopped parsley. Serve with rice and flatbreads.

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Plantbased porridge.

over the years i’ve spent many a weekend perfecting my porridge recipe, and here it is…

Prep | 5 mins.

Cook | 4-5 mins.

Serves | 2.

INGREDIENTS.

Porridge.

⁃ 100g porridge oats.

⁃ 700ml plant-based milk, plus a little extra to finish.

⁃ Pinch of salt.

Topping.

⁃ 40g/small handful of strawberries, quartered.

⁃ 40g/small handful of grapes, halved.

⁃ 1x kiwi, peeled and diced.

⁃ 30g/small handful of mixed chopped nuts.

METHOD.

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Easy juice bar recipe

have a little google about the health benefits of celery juice and see what you think. i’m not a registered dietitian or nutritionist so I won’t comment. all i know is this is just about the easiest juice i’ve ever made and it tastes good to boot.

Prep | less than 10 mins.

Chill | 10 mins.

Makes | 2 drinks.

INGREDIENTS.

750g celery, rinsed and chopped.

METHOD.

blitz the celery in a juicer until smooth then run it through a sieve, discarding the pulp. pop the juice in the fridge for 10 minutes to chill before serving.

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Ratatouille & grilled halloumi

this is the easiest ratatouille you’re going to make. it’s a delicious 30 minute meal with just 5 ingredients and no fuss. and if you have the time this great midweek meal can be cooked for longer for a deeper, richer, sauce.

Prep | 5 mins.

Cook | 25 mins.

Serves | 4.

INGREDIENTS.

1x aubergine, thinly sliced.

250g cherry tomatoes, halved.

1x400g tin of chopped tomatoes.

1tbsp oregano.

75g halloumi (vegan option if you like).

Chilli flakes (optional), to garnish

METHOD.

preheat your oven to 230C. add everything but the halloumi to a large roasting tin and cook for 20 minutes. add the halloumi and grill for 5 minutes. job done! serve alongside a nice green salad and big hunks of sourdough.

ps. cook for up to an hour for a lovely rich sauce. check occasionally and add a splash of water as necessary.

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Heathy(ish) Chocolate Blondie.

it’s dessert time. and it’s valentines day tomorrow so i thought i’d share my favourite recipe for healthy chocolate blondies. because who doesn’t love chocolate? and these vegan blondies are healthier than most. i use maple syrup to replace refined sugar, peanut butter instead of traditional butter and porridge oats as an alternative to plain flour for those on a gluten free diet. so they’re less naughty — but nice — and ready in just 30 minutes…

Prep | less than 5 mins.

Bake | 15 mins.

Set | 5-10 mins.

Makes | 8 generous pieces or 16 small ones.

INGREDIENTS.

⁃ 150g smooth peanut butter, melted (see method).

⁃ 4tbsp maple syrup.

⁃ 1tbsp vanilla essence.

⁃ 400ml tin of coconut milk.

⁃ 300g porridge oats.

⁃ 40g sultanas, chopped.

⁃ 40g apricots, chopped.

⁃ 40g mixed nuts, chopped.

topping.

⁃ 100g vegan dark chocolate, melted (see method).

METHOD.

⁃ zap the peanut butter in the microwave to loosen (it should take around two 30 second zaps). add the wet ingredients and stir. Tip in the dry ingredients and mix well to combine. place in an ovenproof tin and bake at 180C for 15 mins or until the edges are starting to brown. in the last few minutes, zap the chocolate in the microwave (like the peanut butter). pour over the blondie and smooth with a spoon. leave the chocolate to harden at room temperature (around 5-10 mins) then cut in to pieces.

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Carrot & Leek soup with roasted red peppers and butter beans.

this simple 25 minute meal packs a real punch in terms of flavours. i forgot how much i love roasted red pepper in soups…

Prep | 5 mins.

Cook | 20 mins.

Serves | 8.

INGREDIENTS.

soup.

⁃ 2tbsp olive oil.

⁃ 2 leeks, washed, topped and tailed then peeled and cut into inch thick slices.

⁃ approx 750g carrots, as above.

⁃ 1ltr veg stock (or 1.5ltr’s for a thinner soup).

roasted red pepper & butter beans.

⁃ 2x red peppers, cored and cut into small cubes.

⁃ 1x 400g tin butter beans, drained.

⁃ 1tbsp olive oil.

⁃ heaped 1tbsp ground cumin.

⁃ 1tsp chopped parsley, to garnish.

METHOD.

⁃ prep the roasted stuff first. Line a baking sheet with parchment, add the veg and beans with a drizzle of oil and a dusting of ground cumin. Mix well then roast for around 20 mins at 200C.

⁃ Prep the soup while you wait. Heat the oil in a large non-stick pan, add the carrots and leeks and fry over medium heat for 5 minutes, stirring occasionally. Add the stock and simmer for 10 minutes. Add three quarters of the beans and peppers and blend until smooth. Dish into bowls and garnish with the remaining beans and peppers.

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Sautéed COURGETTES with Cannellini beans.

when i crave something with a lot of flavour i err towards italian cuisine. i don’t know why but the recipes are always delicious. and here’s one i prepared earlier, zucchine trifolate e cannellini. it’s typical to serve it with sardines but, for me, a big hunk of sourdough drizzled in garlic oil also works a treat.

Prep | 5 mins.

Cook | 10 mins.

Serves | 4.

INGREDIENTS.

⁃ 2tbsp olive oil.

⁃ 4 courgettes.

⁃ 2tbsp dill.

⁃ 30g flat leaf parsley (reserve some to garnish).

⁃ Juice of 2 lemons (zest one as well).

⁃ 1tsp chilli flakes, to garnish.

METHOD.

⁃ heat the oil in a large saucepan over medium heat.

⁃ sauté the courgettes for 8 mins, stirring occasionally.

⁃ add the lemon, beans and herbs and cook for a few mins.

⁃ garnish with the reserved parsley and chilli flakes.

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Spaghetti in a tangy tomato sauce with seared halloumi

the red wine vinegar in this recipe makes for a lovely tangy tomato sauce that pairs well with the soft and savoury halloumi. and fistfuls of parsley provide a fresh and herby finish.

Prep | couple of mins.

Cook | around 10 mins.

Serves | 4.

INGREDIENTS.

⁃ 400g dried spaghetti, cooked.

⁃ 2tbsp olive oil.

⁃ 7x large ‘on-the-vine’ tomatoes, halved then quartered.

⁃ 1.5tbsp oregano.

⁃ 2tbsp red wine vinegar.

⁃ 15g (around half a small packet) flat-leaf parsley, rough-chopped.

⁃ 225g halloumi, cut into large cubes.

METHOD.

⁃ heat the oil in a large frying pan over medium heat then add the tomatoes with a pinch of salt and cook with the pan lid on for 5 mins. add the oregano and red wine vinegar and cook for a further 5 mins. cook the pasta alongside the tomatoes (around 10 mins – see packet). sear the halloumi in a dry non-stick pan in the last 5 mins. portion out the pasta then top with the sauce and a few cubes of halloumi. sprinkle over with chopped parsley.

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#AD Superfood PLANT-BASED PORRIDGE

Prep | couple of mins

Cook | 4-5 mins

Serves | 2

INGREDIENTS

Porridge:

⁃ 100g porridge oats

⁃ 700ml plant-based milk, plus a little extra to finish

⁃ Pinch of salt

Topping:

⁃ 40g/small handful of blueberries

⁃ 40g/small handful of red grapes, halved

⁃ 30g/small handful of mixed chopped nuts

⁃ 1tsp @SpirulinaBecagli spirulina

METHOD

⁃ Place the porridge ingredients in a large saucepan, stir well then bring to the boil and simmer for 4-5 mins stirring occasionally. Pour into bowls, swirl cold milk round the edge and scatter with the topping. Enjoy!

PS. thank you to the lovely people at @thesecretsanctumshop for organising everything

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Twice-Cooked Roast Potatoes with Maple-Roasted Carrots & Parsnips

here’s my take on the perfect sides for a traditional sunday roast…

Serves | 4

Prep | under 10 mins

Cook | 45 mins

INGREDIENTS – POTATOES

2tbsp veg oil

1tbsp olive oil

1kg Maris Piper or King Edward potatoes, peeled and quartered

2 heaped tbsp (approx. 20g) plain flour

Pinch of salt, to season

METHOD

Preheat your oven to 200C (fan). Add the potatoes to a pan of salted water & bring to the boil. Cook for 5 mins then drain & steam dry in a colander set above the pan (few mins). Add back to the pan & shake to roughen up. Sprinkle with flour & shake again. Heat the oil in a roasting tin until hot (3-5 mins) then, carefully add the potatoes using a couple of spoons & turn to coat. Roast for 45 minutes or until golden & crunchy. Turn over halfway through.

INGREDIENTS – CARROTS

450g carrots, peeled and cut lengthways into quarters (or halves for the
smaller ones)

450g parsnips, as above

Maple Glaze:

4tbsp pure maple syrup

3tbsp olive oil

2tbsp vegan wholegrain mustard

Sea salt and freshly ground black pepper, to taste

METHOD

Preheat your oven to 220C. Whisk the Maple Glaze ingredients to combine then add to a roasting tin. Toss the carrots & parsnips in the glaze then roast for 30 mins or until tender with some char. Turn over halfway through.

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VEGAN HAGGIS

Help celebrate the life of famous Scottish poet Robert Burn, today, by way of a traditional Burns Night supper albeit with a vegan twist 🌱

Serves | 4

Prep | 10 mins

Cook | 1 hour

INGREDIENTS

2tsp vegetable oil
1 large onion, finely diced
2 carrots, peeled and grated
250g mushrooms (portobello is preferrable, for flavour), finely diced
1x 400g tin of green lentils, drained
100g porridge oats
450ml vegetable stock
1tsp marmite
1tsp ground nutmeg
1tsp ground coriander
1tsp white pepper
25g sunflower seeds, chopped

METHOD

Preheat your oven to 180C (fan). Heat the oil in a large frying pan and gently fry the onion and carrots for 5 minutes. Add the mushrooms and lentils, stir well to combine and fry for a further 15 mins. Add everything but the seeds, stir well and cook for another 10 mins or until the mixture has thickened (add a splash more water if it’s too thick). Stir in the seeds then transfer the mixture to a lined loaf tin and smooth over the top. Bake in the oven for around 30 minutes, or until the haggis has a nice crispy coating. Allow to stand for five minutes before serving.

It’s traditional to serve the haggis with neeps (mashed turnips) and tatties (mashed potatoes) but it also works really well with Maple-Roasted Parsnips & Carrots and Twice-Cooked Roasties – the recipe for those is coming tomorrow! Enjoy!

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Mushroom & Spring Onion stir fry with Chinese Noodles

An easy, quick and healthy meal that smells wonderful with all the aromatics. It’s a delicious way to celebrate Chinese New Year this weekend. White mushrooms work perfectly well in this recipe and save you💰

Prep | 5 mins

Cook | 5 mins

Serves | 4

INGREDIENTS

⁃ 2tbsp vegetable oil

⁃ 2x garlic cloves, minced

⁃ Small piece (approx 2cm) of fresh ginger, grated

⁃ 400g white mushrooms, thickly-sliced (shiitake, oyster or enoki for a more authentic albeit pricer meal)

⁃ 6x spring onions, thickly-sliced (around 1-inch)

⁃ 150g noodles

⁃ 3tbsp low sodium soy sauce

⁃ 1/2tsp sesame seed oil (or groundnut oil), optional

⁃ Sprinkling of crushed chilli flakes, to garnish

METHOD

Heat the oil in a large frying pan over medium heat. Add the ginger, garlic, mushrooms & spring onions and stir fry for 3 mins. Stir in the soy sauce, sesame seed oil, noodles and chilli flakes and cook for a further couple of mins, or until the noodles are ready (see packet). Serve with a side salad if you like, here it’s with yesterday’s recipe for CRISPY TOFU WITH TERIYAKI GREENS

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Crispy tofu with Teriyaki Greens

Continuing with this weeks theme of Chinese New Year, here’s a quick, healthy and affordable Chinese recipe. In true celebratory style, it’s a party for your tastebuds 🎉 with crispiness from the tofu, crunch from the greens, umami from the teriyaki, a hint of heat, and savoury from the cashews 🤤 I hope you enjoy it! Let me know what you think 📲

Prep | 10 mins

Cook | 5 mins

Serves | 4

INGREDIENTS

Crispy Tofu

⁃ 280g firm tofu, cut into cubes

⁃ 2tbsp veg oil

Tofu Coating

⁃ 3tbsp cornflour

⁃ 1tsp garlic salt

⁃ 1tsp ground ginger

⁃ 1/2tsp salt

⁃ 1/2tsp freshly ground black pepper

Teriyaki Greens

⁃ 200g green beans, topped and tailed

⁃ 1x garlic clove, minced

⁃ 2 baby cucumbers, cored, halved and thinly-sliced

⁃ Handful of mixed salad leaves

⁃ Handful of cashews, rough-chopped

dressing:

⁃ 2 tbsp teriyaki sauce

⁃ 2tbsp dark soy sauce

⁃ 1/4tsp crushed chili flakes

METHOD

⁃ Take the excess moisture out of the tofu. Sprinkle a little salt over the block, which speeds the process, then wrap in 6 sheets of kitchen roll and put on a plate. Place a weighty book on top to further help draw out the moisture and leave for 5 mins (up to 20 mins if you have the time)

⁃ While you wait, combine the coating ingredients on a separate plate

⁃ Unwrap the tofu and cut into cubes

⁃ Lightly dap the top and bottom of each cube into the coating (a light dusting is fine, else the cooked tofu will taste powdery) and carefully shake off any excess

⁃ Heat the oil in a large frying pan on medium and fry the tofu for around 2 mins each side or until crispy. Blot on kitchen paper to remove excess oil

⁃ While the tofu cooks, bring a large pan of salted water to the boil and cook the beans for 5 mins or until they’re cooked with some ‘bite’

⁃ Drain the beans then add back to the pan along with the minced garlic and cook for a minute then toss in the dressing

⁃ Add everything to a large salad bowl, gently toss to combine, top with the crispy tofu and sprinkle over with the chopped cashews

PS. for a more substantial meal, cook some udon noodles the same time as the green beans

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BEETROOT & FETA PIZZA

Whenever I’m at the supermarket I always scan the aisles for deals or inspiration. Today I saw 250g of cooked beetroot for 30p. It makes a lovely sweet sauce after a quick blitz in the food processor. So here’s what I made – Beetroot & Feta Pizza. The sweetness of the beetroot is complimented by the tangy-zestiness of the feta mixed with lemon juice & dill. This tasty treat is on the table in just 20 minutes 👍

BEETROOT & FETA PIZZA

Prep | 5 mins
Cook | 15 mins
Serves | 2

INGREDIENTS

400g pre-rolled ready to bake pizza dough
250g cooked beetroot in juices (approx 4) – see method
1/2tsp crushed chilli flakes
5tbsp light olive oil plus extra to drizzle
1tbsp red wine vinegar
Half a pack of feta (approx 100g), or Greek salad cheese, cut into small cubes
1tbsp lemon juice
1tsp dried dill
1tsp dried parsley, to garnish

METHOD

Preheat your oven to 180C. Unroll your pizza dough on a baking tray. Cook according to instructions (approx 15 mins). Take 1 beetroot and cut into small cubes then add to a small casserole dish with 1tbsp red wine vinegar and a drizzle of olive oil and cook until the pizza base is ready

Make the sauce while the base cooks. Add the remaining beetroot and juices to a food processor along with 5tbsp olive oil, 1/2tsp crushed chilli flakes and pulse to a smooth paste

Toss the feta in a small bowl with the lemon juice and dill

When the base is ready, spoon over with the beetroot sauce then dot the base with cooked beetroot and feta. Sprinkle with parsley and dig in!

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Spiced Moroccan carrot & lentil soup

most soups that i make are hot and spicy, whether it’s an eye-opening sriracha lime zoodle soup for breakfast or a comforting spiced pumpkin soup for lunch. here’s a recipe for those of you that don’t naturally lean into hot & spicy food, ready for ‘international hot & spicy food day’ on 16 jan 🌶 it costs less than £2 for a family of 4 💰and the chilli is optional 😀

Prep | 5 mins

Cook | 25 mins

Serves | 4

INGREDIENTS

750g carrots, peeled and roughly chopped into large chunks

1tbsp light olive oil

1tsp cumin seeds

1tbsp ground cumin

1tbsp medium curry powder

500ml veg stock & 100ml cold water

1x 400g tin of green lentils in water, drained and cooked (4tbsp reserved for garnish – see method)

Garnish:

4tbsp reserved lentils

1tbsp dried chopped parsley

1tbsp dried crushed chilli (optional)

METHOD

Preheat your oven to 230C. Add the oil to a roasting tin along with the carrots and spices and mix well to combine. Cook for 20 mins. Add the veg stock and lentils at this point, stir well and cook for a further 5 mins. Take out of the oven and reserve 4tbsp of lentils for the garnish. Carefully transfer the rest to a blender that accepts hot liquids (not all do so check first) and blend for a few minutes until smooth. Ladle into bowls then garnish with 1tbsp of reserved lentils, a sprinkling of dried parsley and pinch (or two) of chilli flakes. Enjoy!

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Smoky Baked beans

With the cost-of-living crisis hitting hard, I’ve re-engineered some recipes so they’re super-cheap to make. Right now canned Kidney Beans are really budget-friendly, so they’re my bean of choice for todays meal. For the sauce, I use fresh tomatoes so the exact quantity can be used to reduce food wastage and save money. Talking of money, how much does this meal cost? Less than £1 for two!! More good news is that cheap meals don’t need to be dreary — zhuhz it up with toast trees (kids will love this) or some nice cookware 👀

Serves | 2

Prep | 5 mins

Cook | 10 mins

INGREDIENTS (all budget brands)

⁃ 1x tin of 400g red kidney beans in water, drained

⁃ 8x (approx 62.5g) cherry tomatoes

⁃ 1tbsp Smoked Paprika

⁃ 1tsp Parsley

⁃ 62.5ml cold tap water

to serve, 2 slices of toast

METHOD

⁃ Preheat your oven to 180C. Using a food processor blitz everything but the beans for a few seconds. Add this tomato sauce and the beans to a small casserole dish and stir well to combine. Cook for 10 mins on the middle shelf and serve with warm toast

⁃ For a more substantial meal, serve alongside your favourite fajitas

Enjoy!

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Plant-based Greek salad with warm pitta bread

ok, so who’s new year resolutions start with healthier eating? 🥗 that’s easier said than done when it’s cold outside. salads seem a little out of season somehow 🤔 so how about a warm salad? or, as in this recipe, a salad served with oven-warm bread, for a healthy comforting meal. here it’s pitta, but i also love it served on a big slab of focaccia 🤤

Total Time | 10 mins

Serves | 4

INGREDIENTS

⁃ 3x salad tomatoes, cut into wedges

⁃ 1x small cucumber, thin-sliced (if you have time, peeled and deseeded)

⁃ 1/2 a red onion, thin-sliced and steeped in red wine vinegar for 5 mins

⁃ 3tbsp olives

⁃ 200g block of vegan feta, cut into approx 2cm cubes

⁃ to finish, a drizzle of extra virgin olive oil and a sprinkling of dried oregano

⁃ Serve with warm pitta or focaccia

METHOD

Place your bread on a baking tray in the oven and warm through at 180C. Build the salad starting with tomato then cucumber and onion. Dot the olives and feta around the plate and drizzle with oil. Add a light sprinkling of oregano to finish. Serve with your oven-warm bread. That’s an eye-catching heathy dinner sorted in 10 minutes 🔥

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10 minute meal

a couple of lovely salads with antipasti & warm focaccia

The key to this quick dinner is to buy some lovely focaccia from your favourite bakery then warm it through in the oven so you that lovely freshly baked bread smell wafting through the house…

Total Time | 10 mins

Serves | 4

A couple of lovely salads

Mixed leaves with walnuts & chease

⁃ 80g mixed salad leaves (like Butterhead)

⁃ 30g vegan mature cheddar, grated

⁃ Handful of walnut halves (around 10 halves)

⁃ Drizzle of extra virgin olive oil, around 1tbsp

Tomato & Vegan Mozzarella

⁃ 5x Large Vine Tomatoes, thick-sliced

⁃ 200g vegan mozzarella, thick-sliced

⁃ 10g (or a good handful) of fresh basil leaves

⁃ 1tbsp, extra virgin olive oil

To serve

⁃ 280g antipasti of choice (I used ‘Artichoke in Oil’)

⁃ 1x focaccia loaf

METHOD

Preheat your oven to 180C then add the focaccia to a baking tray and wrap in foil (to warm it through and keep the crust soft) and cook for 10 mins. Meanwhile, build your salads and serve family-style

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Quick pasta recipe |

spiced chickpeas with tomatoes & mixed peppers

a super-quick twist on tapas that’ll take your tastebuds off to sunny spain ⏱☀️🍽

Prep | 5 mins

Cook | 10 mins

Serves | 4

INGREDIENTS

1tbsp olive oil

1tbsp harissa spice

1x 400g tin of chickpeas in water

1/2 brown onion, thin-sliced

1 yellow pepper, thin-sliced

1 red pepper, thin-sliced

2 large salad tomatoes

Handful of basil, leaves only

300g penne

30g vegan chease, grated

METHOD

In a large pan over medium heat, chuck in everything but the basil. Squish the tomatoes with the back of a wooden spoon to release the juice, stir well and simmer with the lid on for 10 mins. Meanwhile cook the pasta, drain then toss in the sauce. Turn off the heat and stir through the basil until wilted. Season to taste, grate over with chease and serve with big hunks of sourdough

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Quick one pan Tapas |

spiced chickpeas with tomatoes & mixed peppers

a warming super-quick meal that’ll take your tastebuds off to sunny spain ⏱☀️🍽

Prep | 5 mins

Cook | 5 mins

Serves | 2

INGREDIENTS

– 1tbsp olive oil

– 1tbsp harissa spice

– 1x 400g tin of chickpeas in water

– 1/2 brown onion, thin-sliced

– 1x yellow pepper, thin-sliced

– 1x red pepper, thin-sliced

– 2x large salad tomatoes

– Handful of basil, leaves only

METHOD

In a large pan over medium heat, chuck in everything but the basil. Squish the tomatoes with the back of a wooden spoon to release the juice, stir well and simmer with the lid on for 5 mins. Turn off the heat and stir through the basil until wilted. Season to taste and serve with big hunks of sourdough

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5-ingredient sliders

Fancy a super-comforting supper on these chilly autumn nights? Try this seasonal recipe made with root vegetables for lovely little sliders 🍂 🥘 🍽 They’re crispy on the outside and super-fluffy on the inside…

Prep | 5 mins

Cook | around 15 mins

Serves | 4

INGREDIENTS

⁃ 450g prepared diced carrot & swede

⁃ 80g plain flour of choice (eg gluten-free)

⁃ 1tbsp vegetable oil

⁃ 1/2tsp dried rosemary

⁃ 30g vegan Parmesan, grated

METHOD

⁃ Boil the vegetables for 10 minutes then throughly drain and add to a food processor along with the flour and pulse until smooth

⁃ Dust a large plate with a little flour

⁃ Shape some mixture into a small burger then add to the plate. The recipe should make around a dozen sliders

⁃ Heat the oil and rosemary in a large pan and fry the burgers in batches, for a couple of mins either side until golden. At the same time fry up a handful of spinach and tomato. Serve with a good shaving of vegan parm and mini burger buns

Enjoy!

MisterRands

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20 min gnocchi

Fancy a super-comforting supper on these chilly autumn nights? Try this seasonal recipe made with root vegetables for lovely little gnocchi 🍂 🥘 🍽 They’re crispy on the outside and super-fluffy on the inside…

Prep | 5 mins

Cook | around 15 mins

Serves | 4

INGREDIENTS

⁃ 450g prepared diced carrot & swede

⁃ 80g plain flour of choice (eg gluten-free)

⁃ 1tbsp vegetable oil

⁃ 1/2tsp dried rosemary

⁃ 30g vegan Parmesan, grated

METHOD

⁃ Boil the vegetables for 10 minutes then throughly drain and add to a food processor along with the flour and pulse until smooth

⁃ Dust a large plate with a little flour

⁃ Use two tea spoons to shape some mixture into a small oval (a ‘quenelle’) then add to the plate. The recipe should make around 25x pieces

⁃ Heat the oil and rosemary in a large pan and fry the gnocchi in batches, for a couple of mins either side until golden. Serve warm with a good shaving of vegan parm. Pairs well with warm wilted winter greens 🥬

Enjoy!

MisterRands

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Portabello mushroomS With chease & Caramelised onion

a satisfying cosy little supper for two, best enjoyed by the fire 🔥 🥘

Prep | couple of mins

Cook | around 7 mins

Serves | 2

INGREDIENTS

⁃ 1tbsp plant-based butter, plus extra to butter the bread

⁃ 1/2 brown onion, thin-sliced

⁃ 250g (or 4x) Portobello mushrooms

⁃ 2x slices, bread of choice (I suggest a thick-sliced Multiseed Farmhouse or Sourdough for this recipe)

⁃ 30g plant-based chease, grated

METHOD

⁃ melt the butter in a large frying pan, place the onion in the middle and mushrooms around the edge. Fry over medium heat for 5 minutes or until golden, turning everything over halfway through. Meanwhile, preheat your grill to high and butter your bread. Add half the onion and 2x mushrooms to each slice and grate over with chease. Grill until bubbling, around 2 mins.

Enjoy!

MisterRands

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Maple fried pears with Middle Eastern-style couscous

A delicious comforting meal that’s super quick to make. It’s a lovely combo of sweet and savoury, with the caramelised pear pairing with the savoury couscous and crisp red apple 😋

Prep | 5 mins

Cook | around 10 mins

Serves | 4

INGREDIENTS

1tbsp extra virgin olive oil

3 pears, peeled, core-removed and thick-sliced

2tbsp sultanas

1tbsp dried apricots, rough-chopped

1tsp ground cinnamon

1tbsp maple syrup

150g giant couscous

1 red apple, very thin-sliced (using a mandolin, if possible)

half a small packet (15g) of fresh mint, rough chopped

METHOD

Cook the couscous (5-10 mins). Meanwhile, heat the oil in a large frying pan and add the pear, cinammon, sultanas, apricots and maple syrup. Fry over medium heat until the couscous is ready. Drain then add to the pan and stir well to combine. Dish up add a few slices of apple and a sprinkling of chopped mint to each plate. Serve with hummus and pittas drizzled in extra virgin olive oil.