Spinach, Lentil & Coconut Dahl

There's something about a bowl of lentil Dahl which is mega comforting, especially in cold weather! As I'm moving house in a couple of weeks, I decided to try and use up everything in my food cupboard, which basically means a lot of lentils, rice and noodles. This recipe came via the half bag of … Continue reading Spinach, Lentil & Coconut Dahl

Made-From-Scratch Ratatouille

You know those bowls of veggies that sell on the market for a pound a bowl? Well, after buying a glut of tomatoes and aubergines I decided to have a go at making my own ratatouille. It was, shall we say a roaring success (2 people, 2 spoons, no problem). Today my sister asked for the … Continue reading Made-From-Scratch Ratatouille

5-minute Roasted Pepper Hummus

Ok, I confess - it's a slight cheat because you're going to be using ready-roasted peppers but I'm all for time saving if it helps you to eat well. If you make a batch of this hummus at the start of the week (5 mins is literally all it takes) you can use it to slather … Continue reading 5-minute Roasted Pepper Hummus

Turmeric Spiked Savoury Porridge

Over the summer I visited 26 Grains in Covent Garden and tried a bowl of savoury porridge - though it seemed strange when the oats arrived with sautéed kale and an egg perched on top, it was delicious. And why wouldn't it be?  We eat rice as a sweet or savoury dish, and in many cusines, pasta and other grains are … Continue reading Turmeric Spiked Savoury Porridge

Chocolate Orange Olive Oil Cake

This is an adaptation of Nigella's classic chocolate olive oil cake - made with less sugar and olive oil, and an orange and hazelnut twist. This recipe calls for a hand mixer, but I actually made it in a nutribullet and it worked perfectly and the whole thing was mixed and ready in under 5 minutes! If … Continue reading Chocolate Orange Olive Oil Cake

Watercress, Orange and Pomegranate Salad

This is a very simple Nigel Slater inspired salad which I tried during a seaside break - perfect for summer. The citrus flavours are deliciously sweet but tangy, and pair great with peppery watercress. Try with fish or chicken - or grilled halloumi and mushrooms for a vegetarian alternative. Ingredients 2 large oranges 1 bag watercress (around 170 grams) 1 … Continue reading Watercress, Orange and Pomegranate Salad

Fennel, Cabbage & Orange Salad

This is one of those throw it all together salads that was inspired by my weekly veg box  when I had a head of cabbage and fennel that needed using . Make a big dish and serve with roasted chicken or some salmon fillets - if you have leftovers, they're brilliant for lunch tossed with mackerel strips. Ingredients … Continue reading Fennel, Cabbage & Orange Salad

Sweet Potato and Black Bean Hash

Sometimes things with few ingredients work just right, and this is one of them.  The dish is inspired by one of my dear friends in Paris, who made a similar dish for a lazy brunch one weekend. In this version I've added black beans and omitted the squash - although a mix of sweet potato and squash also … Continue reading Sweet Potato and Black Bean Hash

Savoury 3-seed and cheese flapjacks

Oats are a great energy food because the carbohydrates they contain are digested slowly, which means they keep your energy levels stay on an even keel. Flapjacks are traditionally made with lots of sugar or syrup (which are the free sugars we need to eat less of), but these savoury flapjacks are the ultimate sugar free snack and will turn the … Continue reading Savoury 3-seed and cheese flapjacks

Thai Veggie stir fry with Peanut Sauce

Fridge full of vegetables and not sure what to do with them? Try this Thai-style stir fry using peanut butter as the star ingredient - the flavour is incredible (trust me!), and a great way to use up leftover vegetables. Serve with rice, or as a side to chicken or fish. (I've listed the vegetables used here in the photo, … Continue reading Thai Veggie stir fry with Peanut Sauce