A twist on tradition, this penne carbonara is mixed with prawns, courgette, asparagus and 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.
Thai cashew chicken is a super easy stir-fry recipe that is FULL of flavour! This cashew chicken stir-fry contains chicken breast, 5 different vegetables, toasted cashews and a combination of oyster and soy sauce that goes perfectly with rice or noodles. Thai cashew chicken stir-fry is ready in just 35 minutes making it an easy…
This Breakfast Parfait with Yogurt and Toasted Oats is so quick and simple to throw together, even on a busy morning. You can use whatever fruit is in season, so it’s adaptable to any time of the year and any tastebuds! This easy breakfast recipe is vegetarian but could be made vegan in a snap.
This Roasted Rhubarb with Honey and Ginger is a great way to use up any leftover rhubarb. It is a simple rhubarb recipe that you can use to accompany all sorts of dishes, both sweet and savoury. Use forced rhubarb from January to March, then field-grown rhubarb from April to September.
Cambodian Amok is a wonderfully fragrant Cambodian curry that uses lemongrass, turmeric, garlic, chilli, ginger and shallot to create a powerfully flavoursome curry paste. That curry paste is combined with coconut milk, prawns and bok choi for a simple and light weeknight dinner that you will want to make again and again.
A healthy breakfast bar recipe, filled with oats, peanut butter and banana, that is quick and easy to make. It’s also suitable for vegans!
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…
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.
Roast chicken tikka masala is a simple one-pan meal that packs a flavour punch! Chicken thighs are smothered in tikka masala spice paste and roasted alongside cauliflower, green beans, green pepper and wholemeal rice to produce a well-balanced and flavoursome dinner recipe.
Roast peppers and roast tomatoes are a match made in heaven! In this recipe we’ve combined the two with garlic, olive oil, shallots, pasta, basil, broccoli and a little goats cheese for a simple vegetable pasta recipe. Roast pepper and roast tomato pasta needs a little time in the oven to bring out the best…