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.

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!

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!

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!

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!

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!

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!

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!

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!

Double Chocolate Bliss Balls 13th October 2023 MAKES 8-10 Balls TIME 20 mins Elevate your snacking experience with these blissful double chocolate bites which are sweet, and nutty, moorish and crunchy! My Tip: If your mixture is very sticky and you are having a hard time blending it, you can add a small dash of water to help! But don't worry too much, they don't require much blending - its just to mix it all together but they do not need to be finely mixture - in fact, I quite like keeping them crunchy! Ingredients * Small handful of pitted dates (~10) * 40g nuts or your choosing (I had pecans in, so used them) * 1 tsp syrup * 1 heaped tsp crunchy peanut butter * 1 heaped tsp cocoa powder (plus some extra for dusting later) * 2 squares of your favourite chocolate (I’ve used 70% dark chocolate here) Method 1. Chop up your nuts of choice. 2. Add all the ingredients to a blender, and blitz to the texture of your choice. 3. Get about a tbsp of mixture and roll into small balls. 4. Place on a plate and dust with cocoa powder, making sure to cover all the surface. 5. Melt the dark chocolate (only needs 30-40s in the microwave!) and dip the balls in the melted chocolate. 6. Place in the fridge, allow to set, 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!

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!