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.
I have had the most wonderful breakthrough in my search for a plant-based burger. You probably already own the one piece of kit necessary to cook a juicy, plant-based burger… a muffin tray.
Prawn Mayo is one of my top 3 sandwiches. It has to be on brown, seeded bread and the sauce has to be made with my 2 extra ingredients.
Pickled Carrot Salad is one of my absolute favourites because it goes with so many other dishes and tastes incredible. It’s one of those dishes that just makes you feel good.
Beans on toast gets the royal treatment with my ultimate recipe for jazzing up your tinned beans to make something singing with the flavours of the American BBQ scene.
Tinned potatoes become something earthy and filling in this dish. Potatoes, Mushrooms and Kale is quick to put together and really easy to eat. I love it with a runny fried egg.
Cheesy Lentil Bites are one of my favourite things to do with tinned lentils. They are crunchy on the outside and soft in the middle. They’re good cold too so I pop some in the picnic basket.
Heart Health Week is a chance to remind ourselves how important it is to look after our hearts. This post is full of tasty ways to get heart-friendly foods into your diet.
Leftover mashed potato is an opportunity to make delicious potato cakes. For this combo I’m using Parsley and Parmesan. Flat leaf parsley gives a bright note to this filling side dish.
Tinned beans are an easy and tasty way to get great protein and fibre into your diet. Butter Beans and Spinach is packed with fibre and iron too so it’s a power dish that tastes great.