Creamy Salmon 06th May 2021 MAKES 2-3 Portions TIME 30 mins A delicious one pan sauce, perfect with your favorite grains - from rice, to pasta, and on toast! My Tip: Add in different veggies or swap the salmon for a different protein - this simple recipe is adaptable to exactly what you love! Ingredients * 1 Tbsp vegetable oil * 1 Large white onion, diced * 100g Tender stem broccoli, chopped roughly into 0.5cm pieces * 2 Salmon fillets, cut into 1cm pieces * 2-3 Tbsp red pesto * 3 Cups Plain yoghurt or crème fraiche * Salt and pepper to season Method 1. Place a frying pan on a medium heat, add the vegetable oil and onion cooking until soft and translucent. 2. Add the broccoli to the same pan, cooking until starting to soften and going a little crisp. 3. Add the salmon and red pesto to the same pan. Keep an eye on this, stirring regularly until the salmon is pink, about 7-10 minutes. 4. Finally, turn the heat low and stir through the yoghurt or crème fraiche. Finish by seasoning to taste. 5. Serve with grains of your choice, and enjoy!

Creamy Garlic Pasta 30th December 2021 MAKES 1 Portion TIME 30 mins A silky sauce which coats the pasta with kale and parsley. My Tip: swap the greens for your favourites! Ingredients * 1 small red onion, diced * 1 large garlic clove, crushed * 75g pasta * 1 egg * 100g parmesan * kale and chopped parsley, as desired * seasoning, to taste Method 1. Massage some kale in oil, and put in the oven until crispy. 2. Put your pasta on to cook. 3. Lightly fry a finely diced red onion and crushed garlic clove in a little oil. 4. Whisk an egg with a handful of grated parmesan. 5. Add the cooked pasta into your onion and garlic pan (don’t worry if some water drops in, and save the rest of the pasta water for now!) Take the pan off the hob. 6. Quickly mix the egg and parmesan mixture through your pasta. Add a couple of spoons if pasta water to loosen the sauce so it is silky and still coats the pasta. 7. Finish by mixing through the kale, some roughly chopped parsley, parmesan, and season. 8. Add some extra cheese and parsley to serve. Enjoy!

Mince Pies 13th December 2020 MAKES 12 Pies TIME 45mins-1 hour This is our favourite family homemade mince pies, being made since 1995, recipe was handed on from a lovely lady, Jane Barter. Tips: These are perfect to freeze and enjoy warmed up later x Ingredients * 225g Plain Flour * 55g Ground Almonds * 140g Room Temperature Butter (plus extra for greasing tray) * 1 Orange (Grated Rind) * 55g Caster Sugar (plus extra for sprinkling) * 1 Egg * 10g Cold Water (Dessert Spoon) * A Jar of Mince Meat (you may not need it all, but can decide how much you would like to add!) Equipment * 12 Hole Baking Tin * x2 Round Cutters (8cm and 6cm) * 2 Teaspoons * Pastry Brush Method 1. Preheat the oven to 190degreesC. 2. Rub with fingers flour, almonds and butter in to a fine crumb. 3. Add caster sugar and orange rind (juice the orange to drink!). 4. Separate your egg into the yolk and white. Keep your white to a side for use later. Add one egg yolk and the water to bind the crumb and bring together into a ball of pastry. 5. Dust your work surface with plain flour. Separate the ball of pastry into 2/3 and 1/3. (The 2/3 is for the base of the mince pies and 1/3 for the tops). 6. Grease your baking tin with some butter. 7. Roll out the 2/3 ball as thin as you can manage. Cut out 12 circles of pastry using the 8cm cutter. Add these to your baking tin. 8. Take your teaspoons, one of which you can use to pick up some mince meat, the other you can use to push the mince meat into each pastry case. You can fill these however much you like, we usually use one teaspoon per pastry case. 9. Once all 12 of the base pastry cases are filled. Take the 1/3 of your pastry. Again roll it out as thin as you can, but this time use the 6cm cutter to cut 12 circles, which will make the lids. 10. Take your pastry brush and the egg white from earlier, and brush the outside rim of the pastry cases in the tin which are filled with mince meat (this will help your lids attach). Then add a lid to each mince pie. 11. Brush the lids with the remaining egg white and dust with a little caster sugar. This will help to make them go golden brown and too give the a meringue crust. 12. They are ready for the oven! Place on a middle shelf in the oven, and bake for 12-15 minutes until golden brown. 13. Take out of the oven, place on a baking tray to cool slight/ 14. Enjoy these warm or cold, on their own or with custard/ cream, and enjoy!

Lemon Poppyseed Traybake 5th October 2023 MAKES 12 Slices TIME 40 mins This recipe uses dark muscovado sugar which adds caramel notes while the yoghurt makes the sponge extra soft! My Tip: You’ll know your traybake is cooked when the cake bounces back to touch, is pulling away from the edges of your tin, or a cake tester comes out clean. Remove from the oven and allow to cool on a cooling rack. Ingredients * 175g softened butter * 175g dark muscovado sugar (plus 2tbsp for icing!) * 3 eggs * 3 lemons - juiced & zested * 2tbsp natural yoghurt * 3tbsp poppy seeds * 200g self-raising flour Method 1. Pre heat your oven to 180degreesC and line a non-stick baking tray with grease proof paper (I used a 30cm by 23cm tin but if you want thicker cake, use a smaller tin). 2. Cream together the butter and sugar. 3. Add in your eggs, 1 by 1, mixing well. The mix in half the lemon juice, all lemon zest, and the yoghurt. The mixture may split in this step but don’t worry - it should come back together next! 4. Sift in the flour, and gently fold into the mixture alongside the poppy seeds. 5. Pour the mixture into the baking tray and bake for about 20-25 mins (or longer if using a smaller tin!). 6. Mix together the leftover lemon juice and extra sugar for icing. Use your cake tester/ a knife to make several holes in the cakes surface ready for the icing the pour into. Add the icing evenly over the top of your tray bake. 7. Allow to set for a couple of minutes, and it is ready to be sliced, served and enjoyed!

Nut and Date Granola 17th September 2023 MAKES N/A TIME 45 minutes I always follow the same basic principles when making granola at home, which means I can always make granola if I have in these 3 store cupboards ingredients: 1. Oats 2. A neutral oil (eg sunflower or rapeseed) 3. Honey/ syrup I use them in a ratio of 6:1:1 so that may be 3cups oats to 1/2cup oil and 1/2 cup of honey (depending on what you have and how much you’re aiming to make!) Then I add to it based on which nuts/ seeds/ dried fruits/ spices I also have in! In this reel, I even added in the end of a bag of muesli! You really can make it your own! For example, during autumn I love adding some cinnamon & maple syrup! My Tip: When stirring, make sure to get all the pieces around the edges too - I find these parts always burn if I miss them out!! Ingredients 1. Oats 2. A neutral oil 3. Honey/ syrup Method ​

Sticky Miso Aubergine 20th April 2021 MAKES Makes 4 lunches or 2 dinners TIME 1 hour Delicious sticky baked aubergine, on a bed of quinoa - perfect for warmer days with summer coming our way! My Tip: Swap the quinoa with any other grains you enjoy, or use this glaze on any other veggies or proteins! Ingredients * 2 Aubergines * 6 Tbsp Rapeseed Oil * 2 Minced Large Garlic Cloves * 1.5cm Finely Grated Ginger * 2 Tsp Miso * 2 Tsp Soya Sauce * 2 Tbsp Rice Vinegar * 2 Tsp Mirin * 1 Tsp Brown Sugar * 2 Tbsp Lemon Juice * 1/2 A Cucumber * 100g Quinoa * A Small Bunch of Parsley * 2 Handfuls of Salad Greens * 90g Feta Cheese * 50g Sesame Seeds * Black Pepper Method 1. Preheat the oven to 200degreesC. 2. Slice the aubergine lengthways in 2, and score. Rub with 2 Tbsp of the oil and the garlic closes. Roast, skin side down, in the oven for 25 minutes, until soft. 3. While the aubergine cooks… 3a) Put your quinoa on as per the packet instructions (For 100g of Quinoa, I’d use about 300ml of water, start on a boil, turn down and simmer for 20minutes, and then leave to sit for 10minutes with the lid on). 3b) Then, mix 3 Tbsp of the oil, the ginger, miso, soya sauce, rice vinegar, mirin, and sugar. 3c) In a small frying pan, heat up the remaining oil, and toast your sesame seeds until golden brown. Continually stirring – they will not take long! 4. Once the aubergines 25 minutes are up, and they are tender, brush with one half of the glaze. Turn the oven down to 180degreesC and cook for a further 15 minutes. 5. While the quinoa and aubergines are cooking, dice your cucumber, and chop up your parsley. Take your second half of the glaze and mix with the lemon juice. 6. Once your quinoa is fully cooking, and aubergines are sticky and golden you are ready to serve! I start with my quinoa to which I mix in the second half of the glaze, cucumber, and salad leaves. Then place on top one or two aubergine halves. Finish with a crumble of feta, parsley, sesame seeds and black pepper.

Very Berry Smoothie 04th July 2020 MAKES 1 Portion TIME 10 mins Soothie or a Milkshake?! ​ Ingredients * 1 Cup Frozen Berries * ½ a Frozen Banana * 1 Cup Milk * 2 Tbsp Yoghurt * 1 Tbsp Peanut Butter Method 1. Blend until smooth. 2. I love to add some extra pieces of frozen fruit to the top! Enjoy!

Nutrition

vibrant beetroot burgers 03 August 2020 MAKES 5 Patties TIME 1 hour A vibrant beetroot pattie in a brioche bun with greens. Perfect served with a potato salad. My Tip: If you have other vegetables around the house which need using, it is delicious to add them (such as adding courgettes or carrots in when you roast the beetroot, or grate them in before blending!) Ingredients FOR THE PATTIES * 2-3 Raw Beetroots (depending on size) * 2 Tsp Smoked Paprika * 1 Tsp Cumin * 1 Tsp Coriander * 3 Tbsp Vegetable oil * 400g Tinned Chickpeas * 1 Red Onion * 2 Garlic Gloves * 1 Tbsp Sriracha * 1 Tbsp Tahini * 1 Tbsp Honey * 1 Lime (Zested and Juiced) EXTRAS * Nuts & seeds of your choice (l like sesame and pumpkin) to add texture. TO SERVE * 5 Brioche Buns * 2 Avocados * 1 Lime * A handful of fresh coriander Method 1. Preheat the oven to 180degreesC. 2. Peel and roughly chop the beetroot into 1cm chunks. Add the paprika, cumin, coriander and 1 tbsp of oil. Roast in the oven for 25-30 minutes or until soft and cooked all the way through. 3. Dice the onion and crush the garlic. Add to a frying pan with a drizzle of the vegetable oil. Cook on a medium heat until soft and translucent. Remove from the heat and place in a mixing bowl. 4. Take the beetroot out of the oven. Add to a blender. Drain the chickpeas and add to the blender with the flour, sriracha, tahini, honey and lime. Blitz until smooth. 5. Add the beetroot mixture to the onions. 6. Chop your nuts if large and then toast. Add to the beetroot and onion mixture. 7. Stir everything together well and season with salt and pepper to taste. 8. Dust your work surface with flour and form the mixture into 5 round shaped patties. 9. Heat a frying pan to a medium-high heat with the remainder of the oil. 10. Cook the burgers for approximately 5 minutes on each side, until they are crispy on the outside and piping hot all the way through! TO SERVE 11. Toast a brioche bun on the frying pan. 12. Serve with lettuce, avocado, fresh coriander and a squeeze of lime juice. 13. Enjoy with garden salad or a potato salad on the side. Enjoy!

Autumn Enchiladas 24th October 2023 MAKES 4-6 Portions TIME 1 hour 15 mins A taste of autumn in every bite! These spicy sweet potato, black bean and kale enchiladas are perfect for those chilly evenings in. My Tip: This is also the perfect dish to reinvent... you can make this recipe exactly as you would like, for example switching the sweet potato for squash, the kale for spinach, using mixed meals or adding some grated tofu! Switch up the spices, cheese, or type of wraps to what you have in, and enjoy! This filling is also great to make in batch, have some in the freezer and se in a variety of dishes such as chilli and rice, or on a baked jacket potato! Ingredients * 1 large, sweet potato, diced into 0.5cm cubes * 2 tbsp rapeseed oil * 4 cloves garlic, crushed * Salt and pepper to taste * 2 red onions, finely diced * ½ red chilli (optional, to taste), finely sliced * 1 tbsp tomato puree * 4 tsp smoked paprika * 1 tin of black beans, drained & rinsed * 1 tin of tomatoes * 2 tbsp spicy BBQ sauce (optional) * 160g kale, ripped into smaller pieces * 8 wholegrain wraps, halved * 90g cheddar cheese, grated * 1 ball of mozzarella, ripped (or additional cheddar) * 160g of cherry tomatoes, halved * 4 spring onions, finely chopped * Handful of coriander, chopped Method 1. Prepare all your ingredients, and pre-heat an oven to 190degreesC. 2. Put your sweet potato in a bowl, with about 1cm of water at the bottom. Put in the microwave on full power for 2.5 minutes, stir, and repeat. After a total of 5 minutes, it should have softened. 3. Tip your sweet potato into a baking tray. Drizzle with 1 tbsp of oil, add half the garlic, and season with pepper. Mix it well, and place in the oven. Cook until soft, and the outside has started to crisp, it takes about 30 minutes, but check and stir half way though! 4. Meanwhile, heat the rest of the oil on a medium heat in a large pan. Add the onions and soften. 5. Next, add the rest of the garlic, chilli, tomato puree and smoked paprika. Cook for a couple of minutes. 6. Turn the pan up to a medium, high heat and add the black beans. Stir well to make sure they are covered in the spicy onion mixture. And press gently to squeeze open some of the beans (I find a potato masher very useful here!) – This is all about texture, and getting flavour into those beans, so you can do as much or little as you would like! 7. Add the chopped tomatoes, and BBQ sauce. Stir well. Turn the heat down to medium-low, put a lid on your pan and allow to bubble away for 10 minutes, allowing all the flavours to infuse. Add the kale and allow to bubble away for a further 5 minutes. 8. Your sweet potato should now be cooked. Remove from the oven, add to your pan, and stir well. Turn the temperature up to a medium-high heat and keep the lid off – you are aiming to reduce this mixture down now and thicken it up! 9. Start preparing everything for the assembly! Have your wraps laid out, cheeses and toppings ready! Start by covering each wrap half in about 2 tbsp of mixture (saving some for later), and spreading it across the whole wrap and then sprinkle with cheddar cheese (this means you will get a spiral of filling throughout the wrap, and each mouthful will be delicious!). 10. Tightly wrap the wraps, and place in a baking tray (you could use the sweet potato tray to save on washing up!). Repeat until you have filled all the wraps, and they are tightly packed in next to each other. 11. Top the wraps with the remaining filling mixture, the mozzarella, and half of the tomatoes and spring onions. 12. Put your oven on grill setting. Place your tray of enchiladas in the middle of the oven (too high and they’ll burn quickly!), and allow the mozzarella to melt, tomatoes & onions to cook. 13. Remove from the oven, and finish off with the rest of the tomatoes, spring onions and the coriander. 14. This would be perfect served with a fresh salsa of chopped tomatoes, red onion, coriander, and a good squeeze of lime juice and zest!

Fruit, Nut and Seed Bircher Muesli 7th August 2024 MAKES Flexible Servings! TIME 10 mins + Soaking Time This is a breakfast I make when I need something quick and ready to go in the mornings, is delicious and nourishing! It is also great for using up the ends of bags of nuts, seeds and dried fruit and so reducing food waste while adding some plant diversity, crunchiness and sweetness! I use yoghurt/ kefir in addition to milk and find it adds extra creaminess and a source of live bacteria which helps support our gut health. I don’t follow an exact recipe for these reasons, which is also why there are no exact ingredients! My Tips: This muesli can be stored in an airtight container in the fridge for 3-4 days, making it great for meal prep. Also, feel free to adjust the ingredients based on what you have on hand or your taste preferences/ dietary requirements. For example, if you prefer a creamier texture, increase the yoghurt or let it sit for a longer time. Ingredients * Oats * Apples, grated * Mixture of chopped nuts, seeds and dried fruit * Spices for added flavour and plant diversity like cinnamon, nutmeg or cardamon (optional) * Milk of your choice, to completely soak the oats * A few tablespoons of yoghurt/ kefir * Fresh or frozen fruit, honey or maple syrup to serve (optional) Method 1. Add the oats, apple, nuts, seeds, dried fruit and spices you are using to a large bowl and stir well to combine. 2. Pour enough milk over the mixture to completely soak the oats. Add the yoghurt/ kefir. Combine well, ensuring you can see the liquid as this will be soaked up before serving. 3. Cover the bowl and put in the fridge. Leave for at least 2 hours, but best overnight to allow the oats to soften. 4. Before serving, give the muesli a good stir and add more milk if needed to reach your preferred consistency. You may also top with fruit, and a drizzle of some honey or maple syrup if you like.

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