Weekends

Chicken Meatballs in Red Coconut Broth

Some of my dishes are full of ingredients that are good for your mental health. This Chicken Meatballs in Red Coconut Broth is a perfect example. Not only is it delicious, it’s full of ingredients that are good for your brain.

Leek, Pea and Edamame Risotto

This beautiful risotto has wonderful textures. The silky rice and leeks with the pop of the peas and edamame. Never scrimp on adding the butter and cheese at the end, it’s not a risotto without them.

Cheesy Leek and Lentil Slice

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.

Vegetarian Meatloaf

This gluten-free Vegetarian Meatloaf is just incredibly delicious. It have wonderful flavours and textures and slices beautifully. Serve with veggies and gravy or pan fry the leftovers and serve with a salad.

Pork Chops, Wild Rice and Figs

Pork chops never looked so elegant in this easy, grown-up dish. The wild rice is full of fibre and really tasty. I love sweet and salty together so the figs and feta make me very happy.

Steak and Pomegranate Salad

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.

Cranberry Rolled Pork Loin

Making this beautiful rolled pork loin is straightforward and rather fun! It’s delicious with veggies and gravy then it slices easily when cold to put in sandwiches.

Spiced Pumpkin Loaf

You know if I can bake it then it must be easy and this loaf comes out perfectly every time. Delicately spiced and deeply delicious, I love this loaf with salted butter and a cup of tea on an autumn day.

Greek Lamb Shoulder

Slowly cooking a shoulder of lamb with some classic Greek flavours is incredibly easy. The fork-soft lamb is wonderful in wraps and tacos or serve it alongside minted potatoes and pour over the amazing roasting juices.

Leek Risotto and Summer Veg

You can’t rush risotto but it’s worth the wait. I make this recipe at the weekends when I can take my time and make the best of the early produce from the garden. It’s as tasty as it is beautiful.