This is a delicious vegetarian/ vegan curry. It’s very filling and has a really rich flavour thanks to the thick curry paste that is the base for the sauce. It’s also very economical which is always a bonus. Serves 4 Ingredients: 2 tbsp coconut oil 1 small onion, chopped 1 clove garlic, chopped…
I’ve based this recipe on a paleo bar that I picked up at a supermarket checkout a few weeks back. The price tag alone made me decide to make my own version and these are the result. They should keep for a good week or so in the fridge but I bet they…
Now in my book this is the perfect winter warmer. It’s a great big pan full of comfort and makes a really hearty lunch. Add as little or as much cheese as you like and play around with toppings- I’ve suggested a few but chilli flakes or a sprinkle of cayenne will give it…
This is a fabulously warming soup for an autumn day. I’ve called it a chowder style soup because a traditional chowder has a creamy base, but I find that a bit too rich. I find the potato gives it a lovely creamy texture and so it doesn’t need the dairy element, but feel free to add…
This is a great way of getting your vegetable intake up. The turmeric and nutmeg add a lovely flavour- feel free to leave the parsley out if you don’t like it. On that note, flat leaf parsley has a much milder flavour than curly leaf and is a good way to get used to the taste….
This recipe was whipped from a Waitrose magazine that my mum gave me, I’ve altered it very slightly to serve 4 people. It’s a gorgeous seasonal recipe making the most of the figs that are currently in the shops. It makes a fantastic lunch or a light supper, and looks very impressive on…
This is a beautiful autumn dish. It works best with autumn squash, although butternut can be used but it gives a slightly sweeter flavour. The goats cheese is optional for those who don’t like it. Ingredients 2 autumn squash (not butternut) – approximately grapefruit size Rapeseed oil 500g washed spinach 1 tbsp butter whole…
Who doesn’t like pasta? And when it’s got a melting spinach and ricotta filling and a chunky tomato sauce on top AND it’s easy to make it seems even more lovely. The recipe can easily be altered but i find it easiest to make a batch and freeze any leftovers for another day. The…
This cottage pie was a bit of a medley of all the leftover vegetables in the fridge after Christmas, and was surprisingly savoury, considering its a completely vegetarian meal. Ingredients (serves 4) Rapeseed oil for frying 1 red onion, diced 1 leek, halved lengthways and sliced 1 large carrot peeled and diced 1 stick of…
A mixed pack of wild mushrooms was the inspiration for this delicious, slightly spicy, creamy mushroom stroganoff. Served with tagliatelle it made a super comforting dinner for a chilly evening. Ingredients (serves 2) 200g mixed wild mushrooms, cut into bite size pieces (I used Sainsbury’s Taste The Difference) rapeseed oil 1/2 a red onion, finely…
This recipe originated from the Healthy Food Guide website but I’ve altered it slightly. 200g jar of roasted peppers, drained 1/2 a red chilli, deseeded Juice 1 lemon ½ small butternut squash, quartered 400g tin chickpeas in water, drained 1 courgette, grated and excess water squeezed out ½ tbsp ground cumin 1 tbsp ground coriander…
Things like tarte tatin generally require an oven proof skillet but don’t panic if you don’t have one, all is not lost, you can still make a very decent tarte tatin by using a well lined cake tin. This is a gorgeous recipe which makes a very impressive starter for 6 or a jolly…
