You can eat this edamame, pomegranate and quinoa salad as a main or as a side dish. It’s packed full of nutrition and tastes incredible.
Cheesy Leek and Lentil Slice is a really versatile dish. I make it as a side dish for a big Sunday dinner or as the main attraction for a lunch served with salads.
My basil plant has been growing again so there was enough to make some basil pesto to spread on buffalo mozzarella. It’s so beautiful and tasty.
The classic Egg Mayo and Cress gets a little oomph in my lunchtime staple. Spread thickly on some toasted sourdough, this is a beautiful and filling delight,
This is a dark and delicious salad. It’s bursting with iron rich salad leaves and tender steak. The pop of the pomegranate seeds adds a great texture and sweetness.
You still need lunch through the Christmas holidays so why not spread some of that cranberry sauce on a classic bacon and brie sandwich?
These salty and tender parcels are a beautiful side dish for special occasions. You can assemble them beforehand then roast them for 10 minutes when you’re ready.
This delicious lunch is a great way to use up odd sizes of tomatoes. Incredibly easy to assemble, the tomatoes roast slowly to release deep sweet and savory flavours.
Golden Soup is a beautiful blend of butternut squash and carrots and I always make it for Bonfire Night. It’s a delicious sweet and savoury soup.
Feta roasted with tomatoes, cannellini beans and figs is a simply beautiful autumn dish. I plonk the whole dish in the middle of the table then spread the soft, sweet and salty flavours onto warm bread and crackers.