Squash and Pea Orzo 12th July 2024 MAKES 2 Portions TIME 40 mins This dinner is inspired by what I usually have in - using up frozen veg with my store cupboard staples! This recipe can be used as a base and adapted as needed to your preferences and what you have in! My Tip: This is the perfect dish to make extra of for dinner, and have leftovers for lunch/ dinner the next day. Top tip = cook once, eat twice! Ingredients * 100g frozen squash (defrosted) * 1 tbsp semolina * 2 tbsp rapeseed oil * 1 red onion * 3 garlic cloves * 150g orzo * 500ml (ish) vegetable stock (made with 1 cube) * 100g frozen peas * 1 tbsp cream cheese * 100g baby spinach * Pepper to season * Parmesan to serve Method 1. Preheat the oven to 200degrees. Pat the squash dry. Add the squash to a lined baking tray with half the oil, the semolina and some pepper. Mix well. Put in the oven for at least half an hour until crispy, stirring every 10mins. 2. Place a large pan on a medium-high heat. Add the remaining oil and heat. Once warm, add the onions and garlic until softened. Add the orzo and stir for about 1 minute. Add about a quarter of the stock, stir and turn down to a low heat. 3. Allow the orzo to simmer away, gradually adding the remaining stock when the orzo is thick (in a similar style to risotto). You may need more or less liquid, but add enough for the orzo to soften. Once the orzo is al dente, add the peas & cream cheese and allow to cook for a few minutes with a lid on. 4. The squash should be cooked, so remove from the oven and mix half into the orzo. Put the spinach onto, add the lid and allow to wilt for a minute or two. Stir the now wilted spinach through the orzo. Season with pepper, and add a little extra water if needed to loosen to desired consistency. 5. Serve the orzo with some parmesan and the remaining squash onto.

Sweet Spicy Soya Glaze 17th July 2024 MAKES 2-4 Portions TIME 15 mins I served this glaze on salmon with brown rice, peas & broccoli… it is one of those dinners I always come back around too as it’s quick, simple, nourishing and I usually have these ingredients in whether in the store cupboard/ freezer! My Tip: This glaze is paired perfectly with many different dishes, such as drizzled over a stirfry or as a dipping sauce! Ingredients * 2tbsp seasame seed oil * 4tbsp low salt soya sauce * 1tsp white wine vinegar * 3 garlic cloves, minced/ 1tbsp jarred (or to taste) * 2cm ginger, minced/ 1tbsp jarred (or to taste) * 1 dried chilli (or to taste) * 1tbsp honey * 2tbsp sesame seeds * 1 spring onion, sliced Method 1. Put a pan on a medium-high heat. Add all the ingreidnets to the pan, mix well (savingon washing up!) and bringto the boil. 2. Turn the heat down to a simmer, add the sesame seeds and spring onion then reduced the mixture for about 10 minutes until thick and sticky!

Kale Pesto Pasta 28th April 2020 MAKES 4 Portions TIME 45 mins A simple pesto recipe, with a twist on the classic. My Tip: You can get really creative with this recipe.. using different nuts or seeds; swapping out the cheese for nutritional yeast if you are looking for a dairy alternative; using different dark leafy greens that need using us like spinach leaves or broccoli florets; or adding different flavourings for example chilli for an extra punch. This recipe is here to be creative with and use up what you have in the kitchen! Ingredients * 80g Pine Nuts * 80g Parmesan * 100g Kale * 2 medium cloves of garlic * 75ml Extra Virgin Olive Oil * 1 small lemon - Juice and Zest * 300g of wholemeal spaghetti * Salt and Pepper for seasoning * A sprinkle of sugar OPTIONAL INGREDIENTS * Extra Kale and pine nuts * A handful of cherry tomatoes * A handful of frozen peas * A sprinkle of feta Method 1. Pre-heat the oven to 180degreesC. 2. Roast the garlic, in their skin, for 30 minutes. Once soft, take out of the oven and peel their skin off. You should be able to press on the garlic and almost spread it like butter. Put to one side. 3. Grate the parmesan. 4. Heat up a frying pan and toast the pine for a few minutes, until golden. Make sure to keep an eye on them, they can burn fast! 5. Put the kale, garlic, oil, lemon juice, parmesan and pine nuts into a blender. Blitz until smooth, adding a little extra oil if it is too thick. You have made your pesto! 6. Put your pasta on and cook as instructed. Wholemeal spaghetti takes a little over 10 minutes n a rolling boil. 7. Once cooked strain your spaghetti, keeping the pasta water. 8. Add the pesto to the cooked spaghetti, season to your taste with salt, pepper and sugar. If it needs loosening, add a little of the pasta water. OPTIONAL 9. While the pasta is cooking, in the last couple of minutes I really like to add peas to the water, which cook alongside it. TO SERVE 10. Another thing while the pasta is cooking, put a little kale and tomatoes in the oven to roast for 10 minutes, making them crispy and serve with your pesto pasta. 11. Keep a few of your toasted pine nuts spare and serve on top or stir thou your pasta before serving to add a lovely extra crunch! 12. Or to serve, crumble some feta over the top! 13. Get creative and use what you have in the house! Add balsamic vinegar glaze or chilli flakes to serve or roast any veggies you have and stir them through! Enjoy! x

Nut & Apple Stuffing 20th December 2020 MAKES 16 Balls TIME 1 hour These are one of our favourite stuffing ball recipes! This recipe is adapted and inspired from a recipe we found in Australia a few years ago. My Tip: You can prepare these up to 2 days before you would like to have them. Just get to step 6, making the stuffing balls and putting them on a tray, wrap well and store in the fridge. Alternatively, get to the same step and store in the freezer for up to 2 months! Ingredients * 1 Tbsp Flaxseeds * 1 Tbsp Chia seeds * 2 Red Onions, finely diced * 2 Garlic Cloves, crushed * 1 Tsp Olive Oil * 150g Pecans * 150g Hazelnuts * 400g Tinned Lentils * 50g Stale Bread, blitzed to crumbs * Handful of Sage * 1 Apple, grated * Pepper and salt, to taste Method 1. Preheat the over to 180degreesC. 2. Put the flaxseeds and chia seeds in a dish, add 2 Tbsp of water and set aside for 10 minutes, until the water thickens to form a gluey consistency. 3. Heat the oil in a frying pan, add the onion and garlic. Turn to a medium heat and cook for 5-10 minutes until translucent and softened. 4. Add the pecans and hazelnuts to a food processor and blitz until roughly chopped (you want to keep some texture and bite to them). 5. Add the lentils, breadcrumbs, sage, apple, chia and linseed mix, the onion, and garlic, along with seasoning to taste. Pulse the mixture to mix, but make sure to not blend too finely. 6. Line an oven tray with greaseproof paper, and a little oil. Oil your hands and scoop out a golf ball sized chunks of stuffing. Roll into balls and place on your prepared oven tray. 7. Bake for 25-30 minutes, until the stuffing balls have slightly firmed and gone a deep golden brown. They will continue to harden once out of the oven and cooling. 8. These are perfect served with a roast dinner, or in a stuffing sandwich. Enjoy!

Watermelon & Mint Juice 04th July 2020 MAKES 1 Portion TIME 10 mins A refreshing juice, perfect for a hot day. My Tip: Add more or less water depending on how dilute or concentrated you like it! Ingredients * 1 Cup of Watermelon * A Handful of Mint * 1 Cup of Water TO SERVE * Ice Cubes Method 1. Blend until smooth! Serve with ice cubes, and enjoy!

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Banana & Mango Smoothie 04th July 2020 MAKES 2 Portions TIME 10 mins A yummy smoothie. ​ Ingredients * ½ Frozen Banana * 1 Cup of Frozen Mango * 1 Cup Plain Yoghurt * 1 Cup Milk * 3 Tbsp Rolled Oats * 1 Tbsp Peanut Butter Method 1. Blend until smooth. Enjoy!

Spicy Paneer & Crunchy Wraps 16th August 2020 MAKES 1 Portion TIME 30 mins A flavoursome recipe, perfect for a rainy evening. My Tips: Swap the greens for any that your have in the house or any vegetables which you enjoy. Swap chicken or another protein for the paneer. This would work as a great side dish as well, serving 3-4 people. Ingredients * ¼ Tsp Turmeric * 1 Tsp Smoked paprika * 1 Tsp Ground cumin * 1 Tsp Garam masala * 1 Large Garlic clove * 2 Tbsp Vegetable oil * 50g Broccolini * 50g Green beans * ½ Red onion * 1 Tbsp Honey * 50g Paneer * 20g Cashew nuts * 1-2 Large wraps * ½ a Lime juice TO SERVE * Rice or naan breads * Fresh Coriander * Yoghurt * Mango chutney Method 1. Preheat the oven to 180degreesC 2. Dice the garlic and mix it with the turmeric, paprika, cumin, garam masala, and 1 tbsp of vegetable oil. 3. Slice the broccoli length ways to make it thinner, this will crisp up better when cooked. Prepare the green beans by slicing at an angle length ways. Finely dice the onion. 4. Put a frying pan on a medium heat. Add you spice mix and let it cook for about 1 minute. Then add all the prepared vegetables. 5. Meanwhile, dice the paneer into about 1cm cubes. 6. Check on the vegetables. Once started to crisp, add the honey. And cook for a further minute or two while you prepare your wraps. 7. Cut your wraps into triangles and place on a baking tray. Using the other tbsp of oil, brush both sides of the wraps. Put them in the oven for 5-7 minutes on each side, until they are golden and crispy. 8. Push the cooked vegetables to the side of the frying pan. Add into the other side the paneer and cashew nuts. Turn the paneer once golden brown on one side, at the same time stir the cashews. 9. Finish of with a squeeze of lime juice stirred through the dish. 10. Serve with some rice or naan breads . 11. This is perfect with some fresh lime and coriander on the side, yoghurt and mango chutney! Enjoy!

Apple Granola 7th September 2023 MAKES N/A TIME 5 mins This has quickly become one of my favourite breakfasts at the moment, so I wanted to share with it with all of you! My Tip: I havent added quantities as it is the type of recipe you can make to taste for example, add more or less nuts/ dried fruits depending on what you like! Similar with the apple and kefir, using more will make it a more runny consistency - all based on personal preference! Ingredients * Museli * Nuts, chopped * Raisins or chopped dates * Kefir * Apple, grated * Honey/ maple syrup Method 1. Mix all your ingredients together, bar the honey/ syrup to serve on top!

Spiced Pumpkin Muffins 31st October 2021 MAKES ~24 Mini Muffins TIME 40 mins A delicious and warming Autumnal muffin! My Tip: Cut greaseproof paper into squares larger than your muffin tin holes, and push them down in each hole to make your own muffin cases. Use a little butter in each hole before butter the paper in to help them stick. Ingredients * 225g plain flour * 2 tsp baking powder * 2 tsp cinnamon * 1 tsp nutmeg * 150g light brown sugar * 200g pumpkin purée * 2 eggs * 125g melted salted butter * 1cm fresh ginger, finely grated * 2 tsp vanilla extract * 125g raisins * A handful of flaked almonds * 1 tbsp honey or maple syrup Method 1. Preheat the over to 180degreesC and prepare your muffin tin(s). 2. Sieve the flour, baking powder, cinnamon & nutmeg into a bowl. Then stir through the sugar. 3. In a separate bowl, combine the pumpkin purée, eggs, butter, ginger & vanilla. 4. Combine the wet and dry ingredients and the raisins - make sure there are no pockets of flour left but also do not overbeat it! 5. Add the mixture evenly into your prepare baking tins. Top with the flaked almonds. Put in the oven and bake for ~18 to 20 minutes, until the tops are golden and a skewer comes out clean. 6. Heat the honey/ syrup. Poke a couple of small holes with a skewer into the tops of the muffins. Pour the honey/ syrup over the muffins. 7. They are ready to enjoy!

Marrow & Broccolini Wild Rice 25th July 2020 MAKES 4 Portions TIME 40 mins A fragrant, vibrant green summer dinner. In collaboration with EcoRefill, an online plastic free pantry helping to reduce our impact on the environment. My Tips: You could reduce the portion sizes and it is perfect for lunch on the go. Pack in a lunch box and take the vinaigrette in a little pot and ready to stir in when you would like to enjoy. You can swap any of the greens out for what veggies you have in the fridge or the rice for pasta or noddles. Ingredients FOR THE ROASTED CHICKPEAS * 200g Chickpeas * 1 Tbsp Rapeseed Oil * 2 Tsp Mustard Seeds (I used EcoRefill's, which I crushed in a pestle and mortar) * 2 Tsp Smoked Paprika * 1 Tsp Turmeric * 1 Tsp Garlic Salt FOR THE BASE * 4 Portions of wild rice (60-90g per person). * 1 Tbsp Rapeseed Oil * 2 Garlic Cloves * 1 Large Marrow * 200g Broccolini * 100g Cashew Nuts FOR THE VINAIGRETTE * 3 Tbsp Rapeseed Oil * 3 Tbsp Maple Syrup * 2 Tbsp Apple Cider Vinegar * 1 Tbsp Sesame Seed Oil * Juice and Zest of 1 Lime * Pinch of Salt FOR THE HARISSA YOGHURT * 40g Plain Greek Yoghurt * 2 Tsp Harissa Paste TO SERVE * 100g Feta Cheese * 2 Spring Onions * ½ Fresh Chilli (or sprinkle of dried) * A Handful of Coriander * Salt and Pepper to taste Method FOR THE ROASTED CHICKPEAS 1. Pre-heat the oven to 200degreesC. 2. Drain your chickpeas and add to a baking tray. 3. Drizzle the chickpeas in the oil and then sprinkle over the spices. Stir them until evenly covered and then put in the oven for 30 minutes or until golden and crispy. FOR THE BASE 4. Boil some water and add the rice. Add a lid and leave until cooked. It will take around 30 minutes. 5. Slice the marrow length ways to 0.5cm thickness, then slice into 3 long strips. 6. Add the oil to a grill pan on a medium to high heat. Add the garlic and the strips of marrow. Cook until golden (you may need to do this in a couple of batches depending on the size of your pan). 7. Add the broccolini and cashew nuts to the same pan, cook until golden, and the nuts have started to toast. FOR THE VINAIGRETTE 8. Add all of the ingredients together and give a good stir (I like to do this by putting them all into a jam jar, securing the lid tightly and giving it a good shake). FOR THE HARISSA YOGHURT 9. Simply add your yoghurt to a bowl and softly stir in your harissa paste, until a pink swirl appears in the white of the yoghurt. TO SERVE 10. Crumbled over the feta cheese and finely sliced spring onions and chilli. Finish with a sprinkle of coriander leaves. 11. The vinaigrette should add a punch of flavour and the vegetables should be flavoured with garlic, add salt and pepper to taste. Enjoy!