Spiced Banana Loaf 12th February 2022 MAKES 6-8 Slices TIME 60 mins This warming, spicy recipe is my take on the classic banana loaf. MY TIP: Keep the chunks of banana quite thick so they keep their shape, add extra texture, and melt in the mouth when eaten! Ingredients * 50g softened salted butter * 75g muscovado sugar (plus extra for topping) * 1 egg * 75g plain flour * ½ tsp baking powder * ½ tsp bicarbonate of soda * ½ tsp cinnamon * ½ tsp ginger * 2 bananas * 1 tsp vanilla extract * ¼ tsp nutmeg Equipment: * 1lb baking tin * Greaseproof paper * Mixing bowl * Whisk and spoon Method 1. Preheat the oven at 180degreesC. 2. Start by creaming together the butter and sugar. Then add a whisked egg. 3. Sift in the dry ingredients (plain flour, bicarbonate of soda, baking powder, cinnamon, and ginger), and gently combine all together. 4. Mash one banana with vanilla extract, and gently stir this into your cake batter. 5. Add the batter to a lined pound baking tin. 6. Roughly chop a second banana into chunks, and lightly press them into the batter. Then, top with a little nutmeg and sugar. 7. Place in the oven for about 30 minutes, until the cake is golden and starting to pull away from the edges. 8. Enjoy!

Squash & Leek Risotto 26th April 2020 MAKES 6 Portions TIME 1 hour 20 mins Delicious, wholesome meal. Perfect for the whole family. ​ Ingredients * 1½ Squash * 3 Tbsp Vegetable Oil * 25g Butter * 3 White Onions * 2 Cloves Garlic * 2 Celery Sticks * 2 Large Leeks * 500g Risotto Rice * 250ml White Wine * 1.5L Vegetable Stock (Roughly) * 250g Parmesan * Salt and Pepper to taste OPTIONAL INGREDIENTS * A Few Sage Leaves * A Handful of Kale * A Sprinkle of Sesame Seeds Method 1. Preheat the oven to 180degreesC. 2. Prepare the squash by cutting it into 2cm cubes, drizzle with 1tbsp of vegetable oil, season with salt and pepper and place in the oven. After 35 minutes, when it is soft, take out about half of the squash. Leavethe rest in for another 5-10 minutes to crisp up.** 3. While the squash is cooking, dice the white onions into 1.5cm pieces and crush the garlic, and set to one side. 4. Chop up the leek and celery into 1.5cm pieces, they will cook down and you want to know they are there and set to one side. 5. Let's start cooking the risotto! In a large pan, heat up the rest of the vegetable oil and butter, on medium heat. You want the butter to start to turn into a golden brown. This is called a beurre noisette and will add a lovely, deep nutty flavour to the base of the risotto. 6. Turn the heat to a medium-low, adding in the white onion and garlic and cook until the onion is soft and translucent. You do not want to add any colour to it. 7. Then add the leek and celery, and stir until soft. 8. After about 5 minutes of cooking, turn the heat back to medium and add all of the risotto rice and keep stirring for another 5 minutes. This will help deepen the flavour of your risotto. 9. Turn the heat to medium-high, add in the white wine and reduce down, so almost liquid is in the pan. 10. At this point, you are ready to start adding the stock. Turn the heat to medium so the risotto is simmering and add enough to cover the risotto rice, continually stir. Once some of the liquid has been absorbed, add some more. Continually stirring, adding stock bit by bit. 11. You know your risotto is cooked when you take out the grains of rice and put them on a hard surface and when you squash them with the back of a spoon, they should be fully translucent. If there are speck or lines of white inside the grain, this is the starch and means it is not yet cooked. Keep adding stock until the grains are soft and translucent the whole way through (this may require a little more or less than the recipe recommends). 12. While the risotto is cooking, that the squash which you took out after 30 minutes which is nice and soft, blitz until smooth, adding a little of the vegetable stock to loosen the mixture. 13. At this point the risotto rice should nearly be cooked, add the blitzed squash as the final bit of liquid, continually stirring until the consistency is thick. 14. Add the parmesan, holding a little back for serving. 15. I like to serve it with the chunks of golden brown squash you took out of the oven second (If you don't want to do this, take all of the squash out after about 35 minutes when it is soft).** 16. I also like to serve it with kale crisped in the oven with a little vegetable, sesame seeds and seasoning, it'll take 5-10minutes at 180degreesC. 17. And top it with sage lightly fried in a frying pan in vegetable oil, it should take less than a minute. Once cooked, drain off the excess of on the sage by placing it on a paper napkin. Enjoy!

Green Veg Pesto Pasta 15th February 2022 MAKES 2 portions TIME 25 mins I was recently very kindly gifted some products from Organico Real Foods and was excited to celebrate those delicious ingredients in this simple recipe! MY TIP: Every time I make pesto pasta, I always make enough for lunch the next day! Ingredients * ~150g Organico dried casarecce pasta * 1tsp vegetable oil * 1 large garlic clove, finely sliced * 160g tenderstem broccoli, cut in half lengthways * 160g spinach (fresh or frozen and defrosted) * 2tbsp Organico pesto * Pepper to season * Serve with pecorino (optional) Method 1. Boil the kettle. Add the pasta to a pan, and cover with water, and leave to simmer and cook for ~10-12 mins until al dente. 2. Meanwhile, on a medium heat place a large frying pan with the oil. Once hot, add the garlic and broccoli and cook until starting to crisp and go golden. Turn off the heat. 3. Once the pasta is cooked, drain, and add to the garlic and broccoli. Stir in the spinach (so that the residual heat wilts fresh spinach) and the pesto. 4. Season with pepper and serve with pecorino. Enjoy!

Squash, Chestnut, Lentil Cake 20th November 220 MAKES 8 Portions TIME 2 hours This is perfect warming protein alternative with a roast dinner which we first enjoyed and have adapted from a recipe in Australia. Mums Tips: This cake is perfect to prepare. This mixture can be made 48hours and kept in the fridge before cooking or once cooked cut into wedges and freeze, ready for when you need them. Ingredients * 1 Large butternut squash * 2 Tsp Sunflower oil * 3 Onions, diced * 15g Sage (save 12 leaves) and chop the rest * 2 Rosemary sprigs, leaves stripped and chopped * 3 Garlic cloves * 1 Tsp mace * 2 Tsp smoked paprika * 2 Tbsp chia seeds * 400g Cooked whole chestnuts * 800g Tinned green lentils (rinsed and drained) * 200g Breadcrumbs * 1 Tsp Salt Method 1. Peel butternut squash and cut a few strips from the bulbous end. Dice the rest into ½ cm chunks. Toss in 1 tsp of sunflower oil and roast until tender and golden. 2. Prepare the tin well. Line the base of a deep 25cm tin with greaseproof paper. Brush paper and slices well with oil. 3. Soften onion in oil until soft and translucent, stir in sage, half the rosemary, garlic, mace and paprika. Cook until fragrant. 4. Mix chia seeds with 4 tbsp of water and put aside. 5. Chop half the chestnuts, keep them chunky. 6. Put the other half of chestnuts in food processor with half lentils and 1/3 of the roasted butternut squash chunks (not the strips!). Tip this mixture into a large bowl with the softened onions, breadcrumbs, ground seed mixture and salt. Mix thoroughly. 7. Then add the chestnut chunks, whole lentils and remaining butternut chunks (not the strips!). 8. In the prepared tin, arrange as many of the butternut roast strips flat on the base of the tin (if you have extra you can sit them on top). This is creating the pattern you will see on the top of the cake when you flip it out. 9. Next carefully press your cake mixture around and over the rings in the tin. Level the top, making sure it is tightly packed. Cover with tin foil. 10. Heat the oven to 180degreesC and bake on the middle shelf with foil of for 1-1.5 hours (until started to brown slightly), take the foil off and cook for a further 10-20 minutes until the top is golden brown. 11. Heat 1tsp of sunflower oil in small frying pan and sizzle remaining sage leaves with rosemary. 12. Loosen the cake with knife if needed. Flip on serving plate and drizzle in your herby oil. 13. Cut into wedges to serve, and enjoy!

Scrambled Eggs 3rd October 2023 MAKES 2 TIME 20 mins I was taught to make these creamy scrambled eggs a couple of years ago and it honestly was a game changer, so I wanted to make sure I had shared with you! My Tip: These are delicious served on toast, with smashed avocado, roasted tomatoes, maybe a sausage and topped with spring onions, pesto (I have a recipe!), chilli flakes, and corriander! Ingredients * 4 Eggs * Salt and pepper, to taste * 1 Tsp rapeseed oil (or other neutral oil) Method 1. Crack all your eggs into a mixing bowl, and season well. 2. Add rapeseed oil in a a non-stick frying pan and warm on a medium-low heat. 3. Add the eggs (they should not sizzle when you add them), turn down to a low heat, and gently continually stir until they start to form together! It takes about 10mins (depending on size & number of eggs) and patience but is absolutely worth the time!

Spicy Beans & Sausages 23rd September 2021 MAKES 1 Portion TIME 30 minutes A delicious, warming meal, perfect for the darker evenings of Autumn and Winter. My Tip: If you like fiery foods, try adding some dried or fresh chillis along with the other spices! Ingredients * 2 Sausages (I used Quorn) * 1/2 Thickly diced red onion * 1 Crushed garlic clove * 1 Tsp Turmeric * 2 Tsp Smoked paprika * 2 Tsp honey * 1 Tbsp sunflower oil * 1/4 cup Black eyed beans * 100ml Passata * A few stalks of tenderstem broccoli * A small handful of seeds * Salt & pepper to season * Toasted sourdough bread Method 1. Cook the sausages as per instructions. 2. Heat a little oil in a separate frying pan. Add the onion and garlic, cook until soft. 3. Add the spices and honey to a bowl. Mix and add a dash of oil to loosen the mixture. Stir through the beans. Add this mixture to the onions and garlic. Cook for a couple of minutes on a medium heat. 4. Slice the cooked sausages into rounds and add to the spicy onion, garlic, and beans pan. Cook until the beans & sausages start to crisp and go golden. 5. Add the passata to the pan and reduce down. 6. Slice the broccoli longways to create finer stalks. Add to a separate pan (use the one from the sausages if cooked on the hob) and cook until starting to crisp. 7. You’re read to plate up! Start with your toast, then add the broccoli, the spicy bean & sausage mix, and finally the seeds. Finish with salt and pepper.

Veggie Puff Pastry Tarts 14th June 2020 MAKES 4-6 Tarts TIME 1 hour A delcious treat for a summers evening. Can be made in advance and served warm or cold. ​ Ingredients * 500g Puff Pastry Block * 200g Cream Cheese * 1 Medium Butternut Squash * 2 Garlic Cloves * 2tbsp Vegetable Oil * 2 White Onions * 200g Spinach * 100g Feta * 1 Egg * Plain flour Method 1. Preheat the oven to 180degreesC. 2, Begin by preparing the butternut squash by chopping it up into 1cm sized cubes and smash one garlic clove. Put it in a baking tray with one tablespoon of vegetable oil, season with salt and pepper and roast for 25-30minutes, until soft and starting to go golden. 3. Prepare the rest of the filling by dicing the onion and the second garlic clove. Then add these to the remaining vegetable oil to a frying pan. Lightly fry until soft and transulent, and then add the spinach. Cook until wilted. 4. Dice you feta into cubes and put the cream cheese in a bowl. 5. Have all of your ingredient ready: the squash in one bowl, the spinach mix in another and the feta in another. In a separate bowl, crack your egg and whisk. Have your cream cheese ready. 6 Roll out the pastry to the thickness of a one pound coin, and cut into portions (4 or 6 squares). You may need to add some plain flour to your worktop. 7. Now you are ready to assemble! Start by speading a thin layer of cream cheese over the base of the pastry square, leading a half cm boarder around the entire centre. This will allow space for your to turn over the corners, allowing it to turn into a tart! 8. Next add the butternut squash and sit the spinach within this. Top with a crumble of the feta. 9. Egg wash the sides of the pastry you left free of filling. Turn the corners of the pastry over, to create a "tart". Egg wash the tops for a gloss and golden brown finish. 10. Place in the oven for 20-25minutes. 11. Add a sprinkle of chopped parsley. Serve with a vegetable side, asparagus works perfectly! Enjoy!

Scrambled Tofu 21st July 2023 MAKES 2 Portions TIME 15 mins This scrambled tofu is one of my favourite recipes to make (whether that be for breakfast, brunch, lunch or dinner!) - I’ve been promising this recipe for ages, and just ahead of the weekend… here it is! My Tip: This can be ready straight away if in a rush, or prepared a couple of hours in advance to allow the tofu to really soak up flavours! Ingredients * 3tsp Rapeseed oil * 1tsp Low salt soya sauce * 1tsp Honey/ Maple syrup * 1tsp Garlic granules * 1tsp Smoked paprika * 1tsp Turmeric * 180g Tofu * 1 Garlic clove Method 1. Mix together the marinade, by combining together 2tsp oil, soya sauce, honey, and spices. 2. Crumble the tofu into the marinade, and stir well** I like to have some big chunks and some smaller ones for a variety of textures but the size is really up to personal preference! 3. Finely slice the garlic. Heat up the remaining oil in a saucepan on a medium heat. Then add the garlic, and cook until just starting to go golden. 4. Add the tofu to the pan and stir. Allow to go crispy and golden, stirring occasionally - this takes about 10 minutes, depending on the size of your tofu chunks! 5. And you are ready to serve - one of my personal favourite ways to have it is on avocado toast with roasted tomatoes! Have you had scrambled tofu before? What’s your favourite thing to have it with? Let me know if you like the look of this recipe and give it a go!

Chocolate Cornflake Nests 04th April 2021 MAKES 12-16 Nests TIME 15 mins A simple recipe, these were one of my favourites when I was younger and after being reminded of them by my mentor Sophie, I thought Easter was a perfect time to share them! My Tip: Rice Krispies work very well too Ingredients * 3 Tbsp Cocoa Powder * 2 Tbsp Butter * 2 Tbsp Syrup * 3 Cups of Cornflakes Method 1. Add the Cocoa Powder, Butter and Syrup to a large pan, and gently heat until melted. 2. Turn off the heat, and add your cornflakes to the pan. Mix well until your cornflakes are completely covered in the chocolate mixture. 3. Line a cupcake tin with cupcake cases. 4. Spoon in your mixture. 5. Decorate as desired, I added Mini Eggs to these. 6. They should firm up in 5-10 mins, but are also perfect to enjoy straight away!

Coronation Cannellini Bean Wrap 17th August 2022 MAKES 4 Portions TIME 20 mins This is my take on the classic coronation chicken/ chickpea - perfect for lunch on the go! My Tip: You can get creative with this recipe by adding your favourite salad fillings like roasted veggies, pickled onions or toasted seeds! Ingredients For the coronation beans (makes 4 servings): * 1 Tin of rinsed cannellini beans * 2 Tbsp Sour cream * 1 Tbsp Mango chutney * 2 Tsp Curry powder * 1 Tbsp Raisins * 2 Chopped spring onions * 1 Tbsp Mixed seeds * Salt and pepper to taste To serve you’ll need: * Your favourite wraps or grains and salad fillings (I used spinach, avocado & tomatoes) Method 1. Mix together all of the ingredients for the coronation beans in a bowl. 2. Serve in your wraps, pitas, bread or with a grain salad and with your veggies.

Baked Eggs 20th February 2023 MAKES 2 Portions TIME 30 mins A perfect brunch idea for you at the weekend (or anytime of day or week!) My Tip: You can really make this one your own by adding or swapping in your favourite sides and toppings! Ingredients * 1 Tsp Vegetable Oil * 1 Red Onion, finely diced * 1 Large Garlic Clove, crushed * 200g Tinned Tomatoes * 1 Tbsp Worchester Sauce * 1Tsp Chilli Flakes * 1 Large Handful of Spinach * 2 Eggs * ½ Avocado, sliced * 2 Spring Onions, sliced * 50g Feta Cheese, crumbled * A Slice of Bread, toasted Method 1. Pre-heat the oven to 180degreesC. 2. Make the tomato sauce by heating the oil on a medium heat in a saucepan. Once hot, add the onion and cook gently until soft and translucent. Add the garlic, and cook for about 2 minutes. Add the tomatoes, Worchester sauce, chilli flakes, and spinach. Stir well. Turn off the heat, put a lid on the pan, and allow the residual heat to wilt the spinach for a couple of minutes. 3. Next, pour your tomato sauce equally into two oven proof dishes. Make a little well in the middle using the back of the spoon and crack and egg into each well. Place both dishes on a baking tray and place carefully into the oven for about 15-20minutes until the egg white turns opaque (the timing will depend on the size of the egg). 4. Meanwhile, prepare your toppings and sides. I like to top with avocado, spring onions, feta cheese and serve with a slice of bread. 5. Once the eggs are cooked, you are ready to add your toppings, sides, serve, and enjoy!

Cinnamon Oat Smoothie 18th July 2024 MAKES 1-2 Portions TIME 5 mins This is a recipe we started making in 2019 and has been a staple ever since. It is creamy & delicious! My Tip: You can really make this recipe your own, based on what you have in and what you enjoy. For example, swapping in some nut butter and/ or coffee for added depth & flavour! Ingredients * Handful of ice cubes * 2 Medjool dates, pitted * ¼ Cup/ 85g of Oats * 1 Tsp Ground cinnamon * 1 Tsp Chia seeds * 1 Tsp Maple syrup * 1 Cup/ 250ml Milk of choice * 3 Tbsp Plain yoghurt of choice Method 1. Add all the ingredients to a blender. Blend until smooth and creamy. 2. Pour over ice, serve and enjoy!