a recipe…

A recipe for a Vegan Banana loaf…

This was a collaboration with Weetabix & Alpro to come up with a plant based swap for Veganuary. Something beyond pouring oat milk onto Weetabix. I don’t know about you but I just warm comforting food during these dark cold months and I know Banana Bread is sooo 2020/Pandemic Food but this is a Loaf - there’s a difference, no? It’s low in refined sugar and eaten warm it will convince you that the day ahead will be great. It’s also a handy sandwich swap for the lunch boxes.

Mini Christmas puddings, a quick option if you’ve let it too late and like me missed Stir Up Sunday for the millionth year in a row! These are more cakey than a traditional steamed pudding but have all the flavours you expect from a Christmas pudding…

Love them or hate them, sprouts are the marmite of the veg world. And if they are boiled to death then they deserve the bad reputation. This is a simple baked recipe…

a gluten free granola recipe, easy to adapt with what you have…

A recipe for a homemade vegetarian pizza, homemade dough, tomato sauce and roasted vegetables.

I made this recipe in collaboration with Panasonic Kitchen and their new Microwave oven, the concept being to use up left overs, save time and washing up by creating a new meal within the microwave. The great thing about this recipe is creating a risotto that doesn’t require 20 mins of stirring and stove watching. I’m sharing for anyone who sometimes wants a delicious meal made from scratch but doesn’t have the time to pot watch on a weekday evening.

This is both Gluten Free and refined sugar free (except for the sugar in the chocolate and I used a 84% dark chocolate) and it also uses a light olive oil instead of butter which gives it a lovely richness when combined with the chocolate. The sweetness comes from the bananas, so the riper the better.

Aubergine Curry

I made this simple but ever so tasty and nutritious curry that will see you through the dark days and cold nights, for the Laura Ashley blog. Usually made with Coconut Milk, swap it out with a plant based alternative; I used Innocent’s Coconut drink. Yes it will mean the sauce is a little thinner after reduction but you get that same, creamy indulgent tasting coconut sauce but with far less calories and fat. Perfect for January/February intentions without feeling like you are missing out.

This hot pot was made for an Autumnal Walk feature I did for The Simple Things magazine in their Nov 2017 issue, if you follow the link you’ll also find the recipe for the Mustardy Greens side dish to go with it!

I’ve posted the recipe below if you fancy making it this weekend.

a recipe for a rhubarb and orange cake

a recipe for raw hazelnute and date chocolate truffles

A recipe from Anges de Sucre for this beautiful birthday cake

Our favourite sandwich, sweet brioche and salty grilled halloumi, a quick and easy recipe….