This Spiced Butternut Squash Soup with Celeriac and Apple is the epitome of autumn. Flavoured with sage, nutmeg and a little chilli, this simple soup recipe will warm you up on even the coldest evenings. It is ready in just 40 minutes and is ideal for cooking in big batches and freezing so you always…
Healthy
Peanut Tofu Noodle Bowl Recipe
If you’re not sure about tofu let me try and change your mind with this noodle bowl recipe… tofu is marinated in a next level peanut sauce and served alongside noodles, crunchy veggies and pickled cabbage. Plus there’s even more peanut sauce on top for good measure. This is a fresh and vibrant vegan dinner…
Simple Tadka Dal Recipe with Butternut Squash
This Tadka Dal Recipe is the ultimate vegan comfort food! Warming spices are mixed with red lentils and butternut squash. It’s full of flavour and is such a simple recipe to make, you’ll wonder why you haven’t made it sooner!
5 Minute Coriander Chutney Recipe
This Coriander Chutney Recipe (also known as ‘Green Chutney’ or ‘Cilantro Chutney’ if you’re from the US) is a flavoursome Indian sauce made with coriander, chilli, garlic, ginger, lime, salt, sugar and oil. It is a great accompaniment to all sorts of dishes; adding freshness as well as a little spice. I’m a big fan…
Vegan Chilli Sin Carne with Guacamole
Vegan chilli sin carne (simply meaning chilli without meat) is a satisfying and easy dish to throw together. In place of meat, there’s mixed beans, peppers, onions and zesty guacamole to balance out the spices. Not only is this vegan chilli full of flavour and comforting spices, but it’s also healthy and veggie-filled – seconds…
Slow Roast Pepper and Tomato Pasta
Do you know what makes veggies better? Roasting them. You can’t argue with me on this one. You get caramelisation, added sweetness, more intense flavour and not to mention they go with just about anything. That includes pasta, which is what I have got for you right here; Slow Roast Pepper and Tomato Pasta.
Roast Butternut Squash with Raisin Pesto and Couscous
Roast butternut squash is THE BEST way to use up seasonal produce this Autumn. Roasted with spices then served with raisin pesto, couscous, lentils, cavolo nero and feta, this butternut squash recipe makes a nice change from the usual soup or risotto. Plus it’s just so tasty!
Asian Chicken and Vegetable Noodle Soup
I don’t know about you but when I’m not feeling well I kind of just want to lie in the foetal position, sleep and be fed. My energy to cook and look after myself go out of the window. Take aways are involved. We’re now on Thursday and I’m starting to feel better enough that…
Pea and Salmon Fishcakes
Here’s the thing, I’m not very well guys. It turns out an afternoon of drinking for my besties 30th birthday this weekend has knocked me for six. Why does it become impossible to drink more than three drinks after leaving University? I’m weak, I’m snotty and I’m really struggling to write coherent sentences. But this…
Penne Carbonara with Prawns and Spring Vegetables
A twist on tradition, this penne carbonara is mixed with prawns, summer vegetables, a little lemon and parsley while still keeping the same creamy sauce. This prawn carbonara is a little lighter than its pancetta-filled counterpart with lots of fresh flavours, making it a perfect Spring recipe.