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!

Green Banana Smoothie 9th September 2023 MAKES 1 Portion TIME 5 mins This is a quick and easy go to smoothie I love to reach for especially when it is hot outside, made with just 4 ingredients! On warmer days, smoothies can be a perfect snack - with the dairy providing a source of protein, helping keep us fuller and feeling more satisfied for longer! It’s also provides a source of fluid, helping keep us hydrated on these hot days where we often need more fluid to make up for what we loose! My Tip: Best served over ice! Ingredients * 1 Banana * 3 Tbsp yoghurt * A large glug of milk * A large handful of spinach This is all rough and I eye ball a lot of it to the consistency I enjoy! For example, if you like it thicker, add less milk or thinner add more! Check out my insagram reel for more on this! Method 1. Put all the ingredients in a blender, and blend well!

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.

Rustic Cookies 25th January MAKES 8 Cookies TIME 50 mins White chocolate and raspberry cookies. My Tip: Keep the chocolate chunks quite large so when you serve them warm, you get pouches of warm melted white chocolate! Ingredients *75g salted softened butter *75g soft brown sugar *1/2 lemon zest and juice *1/2 tsp vanilla extract *1 small egg *150g plain flour *1/4 tsp bicarbonate of soda *75g white chocolate, chunks *75g frozen raspberries, slightly defrosted *15g white chocolate, melted Method 1. Preheat your oven to 190degreesC. Prepare a baking tray with greaseproof paper. 2. Cream together the butter and sugar, until the mixture has started to pale and you can no longer feel the grains of sugar. 3. Add the lemon juice and zest, vanilla extract and egg, and mix. 4. Sift in the flour and bicarbonate of soda, and stir into the mixture. 5. Gently combine in your white chocolate chunks and raspberries - make sure to not over beat the mixture so the raspberries swirl through and some remain whole. 6. Shape into balls, and allow to set in the freezer for ~15minutes. 7. Place on your baking tray, leaving enough distance between cookie mixture so when they spread they won’t merge with their neighbours! Bake for ~15minutes, until golden. 8. Top with melted white chocolate and they are ready to enjoy - best served warm!

Tomato Balsamic Chutney 15th September 2023 MAKES 1 Portion TIME 10 mins Tomatoes are such a versatile ingredient! Making them into this quick and simple tomato balsamic chutney is a super tasty way to enjoy them, and can add flavour to lots of dishes! It’s also the perfect recipe for if your tomatoes have gone past their best, helping to avoid food waste! My Tip: I love this on cheesy grilled toast - as on my Instagram! Ingredients * 1/2 Red onion, finely diced * 1 Tsp Rapeseed oil * 1 Garlic clove, crushed * 1 Large handful of cherry tomatoes, roughly chopped * 1 Tbsp balsamic vinegar Method 1. Place the oil in a frying pan on a medium heat.Add the onion and sweat down until softed. 2. Add the crushed garlic and tomatoes. 3. Once softened, add a large splash of balsamic vinegar, remove from the heat, and put on a lid to let the residual heat finish the cooking, making it all soft and sticky. 4. And it’s ready to enjoy with lots of different dishes!

Omelette Pizza 1st September 2023 MAKES 1 Portion TIME 15 mins Calling this my “omelette pizza” - I always love getting inventive with my leftovers, and with this meal I had cooked new potatoes, and some eggs in the house so drew inspiration from a Spanish omelette! I’m having to get even more inventive at the moment, as our hob is not working - but sometimes that is how the best new recipes are made, and this is definitely one of them! My Tip: You can really make this completely your own, using which ever leftovers, vegetables, and seasoning you love. Give it a go, and let me know what you did with this recipe - I would love to hear! Ingredients * 1 tsp olive or rapeseed oil * A handful of cooked new potatoes (or what you have) * You’re favourite veggies - I used tomatoes, spring onions and spinach. * x2 eggs * Seasoning to taste Method 1. Preheated the oven to 190degreesC. 2. Take an oven proof, non-stick dish, add the oil, potatoes and veggies. Place in the oven for 5-10minutes, until the vegetables have softened, and potatoes have started to crisp. 3. Whisk up the eggs, seasoning with salt and pepper. Remove the pan from the oven, pour in the eggs, and mix with the potato and vegetables. Return the pan to the oven until the eggs have cooked. NB: The time will depend on the size of the pan using. I used a large pan and it took ~5 minutes. You’ll know their cooked once the mixture has gone firm, holds its shape, is pulling away from the edges of the pan, and egg white turned opaque. 4. You’re ready to serve! I added some chilli flakes and fresh spring onion. After filming this, I thought that some fig balasamic glaze I had would be delcious on top - and for me it was the perfect addition!

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!

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!

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!

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!

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 ​

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!