Carrot Cake Coconut Balls 09th June 2022 MAKES ~8 balls TIME ~45mins I love carrot cake, and was very excited to use the flavours in it as my inspiration for this recipe! With the carrots, walnuts and BiaSol providing fibre, and dates a source of prebiotics, it is a delicious, and nutritious snack! [Ad-Pr Product, BiaSol] MY TIP: These are perfect for freezing, so you can have them if you're feeling like you need something sweet one day! Ingredients * 2-3 Large carrots, grated * 75g Walnuts * 1tsp Vanilla extract * ½tsp Ground cinnamon * ½tsp Ground ginger * 4tbsp Plain flour, sifted * 2tbsp BiaSol * 2tbsp Desiccated coconut * 2tbsp Raisins * 50g Dates, soaked Optional * 1tsp Coconut oil, melted * 2tbsp Icing sugar, sifted Method 1. Pre-heat the oven to 180degreesC. 2. Add the carrots, walnuts, vanilla extract, cinnamon, ginger, flour, BiaSol, desiccated coconut, raisins, and dates to a food processor. Roughly blitz until mixed and the batter is forming together but still with chunks of nuts and dried fruit. 3. Form into 8 even balls, and bake for ~25 minutes, until they hold their shape and have started to go golden. 4. Allow to cool, then drizzle with the coconut oil and sprinkle with icing sugar. Enjoy!

Green Tea Smoothie 15th April 2020 MAKES 1 Portion TIME 10 mins A simple, delcious, creamy smoothie. Perfect for a warm summers day. ​ Ingredients * 1 Cup of Mango * 1 Cup of Spinach * 1 Cup of Yoghurt * 1 Cup of Cold Green Tea * 2 Dates * 1 Tbsp Hemp Method 1. A few hours before, brew your green tea and leave to cool. I quite often make this the evening before, leave to cool overnight, and then enjoy in the morning. 2. Prepare your mango by chopping it up into rough cubes. 3. Put all ingredients, except the ice, into a blender. 4. Blend until smooth. 5. Serve, with a few ice cubes! Enjoy!

Oven Roasted Salmon 01st July 2020 MAKES 4 Portions TIME 45 mins A delcious, warming meal, perfect for dinner on a cool summers evening. ​ Ingredients * 4 Salmon Fillets * 3 Tbsp Honey * 3 Tbsp Vegetable Oil * 150ml Soy Sauce * 3cm Cube of Ginger * 3 Garlic Gloves * 1 Small Fresh Red Chilli * Salt and Pepper for seasoning * 280g-360g Brown Rice *200g Tenderstem Broccoli OPTIONAL INGREDIENTS * Parlsey Method 1. Make the marinade for the salmon by mixing together the honey, 2 tbsp of oil, soy sauce, ginger (grated), garlic (crushed), chillied (finely diced). 2. Add the salmon to the marinade, and leave in the fridge for 4+ hours, basting in the middle. 3. Preheat the oven to 180degreesC. Put the salmon in the oven, for 15-25 minutes (depending on the size of the fillet) 4. Boil the kettle. Add the rice to a saucepan with salt to season, and add the water to cover. Cook for 20-22 minutes, until soft and fluffy. 5. Prepare the broccoli by removing the ends, and slicing the thicker pieces in half. 6. Add the remaining oil to a sauce pan. Once hot add the last garlic clove (crushed), and then the broccoli. Season with salt and pepper. Cook on a medium heat until the broccoli has cooked and become cripsy. 7. Add a handful of parsley. Enjoy!

Banana, Spinach & Kefir Smoothie 13th April 2021 MAKES 2 Smoothies TIME 10 mins With lighter evenings, longer and warmer days on their way, I am loving smoothies again, and this is one of my favourites! My Tip: Add slightly more milk for a looser smoothie, or slightly less for a smoothie bowl. Ingredients * 2 Frozen Bananas (or fresh and add a couple of ice cubes) * 4 Frozen Spinach Balls (or 2-3 large cups of fresh spinach) * 250ml Kefir (I used Biotiful Dairy Original) * 200ml Milk (Any of your choice) Method 1. Add all of your ingredients to a blender. 2. Blend. 3. Serve and enjoy!

Tuna Sandwich Filler 5th September 2023 MAKES 1 Portion TIME 10 mins This delicious sandwich filler is time saving - it is one I love to make and make enough to use twice - once today, and again tomorrow (saving me so much time for meal prepping mid week lunches!) My Tip: Personally, I find mixing the veggies through the tuna mayo helps it all stick together and stay in the sandwich better - especially when I’m having lunch out of the house!!! Ingredients * 1 Tin of tuna, drained * 2 Tsp of mayonnaise * 1/2 Red onion, finely diced * 40g Cucumber, diced * 40g Tomatoes, diced Method 1. Combine all of the ingredients. 2. Season with salt, pepper, and chilli flakes to taste. 3. Add to some seeded bread with some green leaves and enjoy!

Creamy Mushrooms on Toast 23rd March 2023 MAKES 1 Portion TIME 15 mins Mushrooms are one of my favourite ingredients, and here is one delicious way I enjoy them! ​ Ingredients * 1 Tsp Vegetable Oil * 6 Chestnut Mushrooms, roughly diced * 1 Garlic Clove, crushed * 1 Spring Onion, finely sliced * A large handful of spinach * 1 Tbsp Cream Cheese Spread * x2 Slices of Sourdough Toast (or your favourite type of bread!) * Optional: A Sprinkle of Chilli Flakes, 1/2 an avocado. Method 1. Toast your bread. 2. Add the vegetable oil to a sauce pan and put on a medium-high heat. Once hot, add the mushrooms. 3. Once the mushrooms have softened and started to brown, add the garlic and onion. Cook until the pan ingredients are soft and golden. 4. Take the pan off the heat, and quickly add the cream cheese and spinach and mix well - the residual heat should melt the cheese and wilt the spinach without burning anything! 5. You are ready to serve and enjoy - I love it with some avocado and chilli flakes!

Beetroot Pink Granola 16th February 2022 MAKES ~8-10 portions TIME 45 mins Granola is one of my favourite things to make, as it makes the kitchen and whole house smell amazing, it tastes delicious, and is perfect to have everyday, a special day or if you're in a rush! I was excited to make this new recipe with a twist, adding beetroot to give it a lovely pink hue. MY TIP: Keep in an airtight container and it'll last for up to 3-4 weeks! Ingredients * 2 cooked beetroots * 3tbsp unsweetened apple sauce * 1tsp ground ginger * 2tsp ground cinnamon * 2 cups oats * 1/2 cup your favourite nuts & dried fruits * 1/2 cup of your favourite seeds * 1/2 cup dedicated/ shredded coconut * 1/4 cup chia/ flax seeds * 1/4 cup pitted dates, sliced * 3tbsp golden syrup Method 1. Preheat the oven to 180degreesC. 2. Start by making the pink sauce by blending together the beetroots, apple sauce, ginger and cinnamon with a splash of water to loosen. 3. Then add all the ingredients (including the pink sauce) to a large mixing bowl. Stir it well until the sauce is coating all of the oats, and the syrup has made it sticky. 4. Spread the granola mixture evening on a lined baking tray, and place in the oven for ~30mins (check and stir it every 10mins to stop the top layer from burning). Cook until it’s started to golden. Take out of the oven and allow to cool and go crispy. Enjoy!

Sweet Goat's Cheese Tarts 15th January 2022 MAKES 12 Tarts TIME 30 mins I love putting sweet and savoury ingredients together and loved creating this recipe as making appetisers always remind me of my time as a Commis Chef at Belmond Le Manoir aux Quat'Saisons. These are perfect if you are having a dinner party (or for any day of the week!) My Tip: If you're not a goat's cheese fan, this can be swapped with cottage or feta cheese! Ingredients * 1 shallot, finely diced * 1 large garlic clove, finely diced * 1 sprig of rosemary, finely chopped * 1 tsp vegetable oil * 1 pear, finely diced * 2 tsp golden syrup (or maple syrup or honey) * 125g puff pastry * Black pepper, to taste * Extra rosemary, to top Method 1. Preheat the oven to 190degreesC. 2. Put the vegetable oil in a frying pan on a low-medium heat. Add the chopped shallot, garlic and rosemary to the pan. 3. Once the shallot has gone translucent, add the pear and 1tsp of golden syrup. Cook under reduced, soft, and sticky. 4. Portion the puff pastry into 12 rectangles, and lightly score around the edge (this will guide you where to put your filling, and help the edges rise). 5. Assemble the tarts, first by adding the pear mix to the pastry, then the goats cheese, some black pepper, and extra rosemary sprigs. 6. Put in the oven and cook until golden, about 18-22 minutes. 7. Finish with the rest of the golden syrup and enjoy!

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Mixed Berry Smoothie 04th July 2020 MAKES 1 Portion TIME 10 mins A perfect way to use up fruit which is going past its best. My Tip: This is the perfect recipe for using up your fruit which has gone past its best and using up the odds and ends you have lying about! Ingredients FOR THE FRUIT * ½ Cup of Mixed Fruits (perfect for using ones going past their best) * ½ Cup of Boiling Water OTHER INGREDIENTS * ½ Banana * 1 Cup of Plain Yoghurt * 2 Green Tea Ice Cubes * ½ Cup of Cold Water Method FOR THE FRUIT 1. Add your fruit to a pan, with the boiling water. Bring to a rolling boil and then reduce the heat so they are simmering. You want to break down the fruits and create a delicious juice. They should be ready after 5-10 minutes depending on what you are using! 2. Leave to cool! MAKING THE SMOOTHIE 3. Add all your ingredients to a blender. Blend until smooth! Enjoy!

Stewed Plum & Goat's Cheese Salad 17th August 2022 MAKES 2 Portions TIME 40 mins Served with a quick homemade tomato chutney and garlic croutons, finished with toasted almonds. My Tip: This is also delicious on toast. You can make by topping toast with the tomato chutney, then salad leaves, finish with the plums, goats cheese, almonds and a drizzle of honey! Ingredients * 4 Plums * 2Tsp Honey * 80g Tomatoes * 2 Spring onions * 3Tsp Vegetable oil * ~½ Baton of baguette (=~60g/ serve) * 2 Garlic cloves * 1Tsp Oregano * 160g Salad leaves * 60g Goats cheese * 60g Almond flakes * Salt and pepper to season Method 1. Plums: Slice the plums into quarters. Place a frying pan on a medium heat, add the plums, 1 tsp of honey, and a splash of water. Cook until soft and sticky (you may need to add a little more water during the cooking). 2. Tomato chutney: Chop the tomatoes into quarters and finely slice the spring onions. Place a second frying pan on a low-medium heat. Add 1 tsp of vegetable oil to a pan and add the spring onions and cook until softened and translucent. Add the tomatoes and cook until sticky. 3. Garlic bread: Put the grill on a medium heat. Slice up the bread and place it under the grill (keep an eye on it). Crush the garlic cloves then add to a small dish, alongside the remainder of the vegetable oil, and the oregano. Once the bread is golden on one side, take it out of the grill and turn it over. Coat that side in your garlicy mixture and place back under the grill until golden now on both sides. 4. Place a new frying pan on a low heat and add the almond to the dry pan. Keep on moving them about until they are golden brown. 3. Assemble: Add your salad leaves to a bowl, place in your garlic bread, and top that with the plums and tomato chutney. Top with chunks of goat's cheese and finish with your toasted almonds and a final drizzle of honey. Season with salt and pepper to taste.

Lentil, Potato & Spinach Curry 25th August 2020 MAKES 4 Portions TIME 1 hour 15 mins A warming curry with garlic flatbreads. My Tip: To save time you could use tinned lentils; in this case you do not need the stock and would have to boil the potatoes first. For added spice, you may like to add some fresh chilli in with the spice mixture. Ingredients FOR THE FLATBREADS * 300g Plain Flour * 150ml Water * 3 Large Garlic cloves * 0.5 Tsp Salt * 1 Tbsp vegetable oil FOR THE CURRY * 2 Tsp Curry powder * 0.5 Tsp Cumin * 1 Tsp Coriander * 1.5 Tsp Turmeric * 2 Tsp Cayenne pepper * 2 Garlic cloves * 1 White onion * 2 Tbsp Vegetable oil * 2 Potatoes * 250g Dried red lentils * 600ml Vegetable Stock (or water) * 100g Spinach OPTIONAL * Cashew nuts TO SERVE * Fresh Coriander * Rice (60-90g/ person) * Lime Method FOR THE FLATBREADS 1. Crush the garlic cloves and mix with the flour, water and salt. 2. Knead the mixture into a smooth dough. 3. Split into 8 balls. Roll out each ball into a circle. They should be no thicken than half a cm. 4. Heat a frying pan. Brush one of the rolled-out doughs with a little of the vegetable oil. Place the oil side into the hot pan. Brush the top side now with oil, while it is in the frying pan. 5. Once it is golden brown on one side and started to puff, flip over to cook fully on the other side (about 2-3 minutes per side). 6. Repeat for all 7 circles of dough. FOR THE CURRY 7. Mix all the spices with 1 tbsp of vegetable oil. 8. Crush the garlic and dice the onion. 9. Add a splash of oil to a deep pan or wok on a medium head. Once the oil is hot, add the spice mixture and the garlic. Cook off for 1-2 minutes. 10. Reduce the heat and add the onion, slowly cook until soft and transparent. 11. Chop the potato into 1cm cubes (you can peel it to if you like). Add to the pan, stir until cover in the spices. 12. Add the lentils and stock and bring to the boil. 13. Bring to a simmer and allow to cook for 20-25 minutes, until the lentils and potato are soft. 14. During this time you may want to toast off a large handful of chopped cashew nuts and add in with the spinach next. 15. Season to taste and stir in the spinach. Once the spinach has wilted, it is ready to serve. 16. This is perfect served with fresh Coriander, a squeeze of fresh lime and rice of your choice. Enjoy!