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.
Summer
Roasted Rhubarb with Honey and Ginger
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: A Cambodian Prawn Curry Recipe
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.
Peanut Butter Banana Breakfast Bar Recipe
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!
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…
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…
Roast Chicken Tikka Masala with Cauliflower
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.
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.
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…