Spiced Banana Loaf 12th February 2022 MAKES 6-8 Slices TIME 60 mins This warming, spicy recipe is my take on the classic banana loaf. MY TIP: Keep the chunks of banana quite thick so they keep their shape, add extra texture, and melt in the mouth when eaten! Ingredients * 50g softened salted butter * 75g muscovado sugar (plus extra for topping) * 1 egg * 75g plain flour * ½ tsp baking powder * ½ tsp bicarbonate of soda * ½ tsp cinnamon * ½ tsp ginger * 2 bananas * 1 tsp vanilla extract * ¼ tsp nutmeg Equipment: * 1lb baking tin * Greaseproof paper * Mixing bowl * Whisk and spoon Method 1. Preheat the oven at 180degreesC. 2. Start by creaming together the butter and sugar. Then add a whisked egg. 3. Sift in the dry ingredients (plain flour, bicarbonate of soda, baking powder, cinnamon, and ginger), and gently combine all together. 4. Mash one banana with vanilla extract, and gently stir this into your cake batter. 5. Add the batter to a lined pound baking tin. 6. Roughly chop a second banana into chunks, and lightly press them into the batter. Then, top with a little nutmeg and sugar. 7. Place in the oven for about 30 minutes, until the cake is golden and starting to pull away from the edges. 8. Enjoy!

Open Egg Sandwich 24th February 2023 MAKES 1 Portion TIME 15 mins My open egg mayo sandwich is a delicious lunch idea and quick alternative to scrambled eggs! Eggs are one of my favourite ingredients to use as they are just so versatile! I love making scrambled eggs, but they can take a lot of time, care and attention to get right so I came up with this delicious quick alternative. My Tip: You can boil a few eggs ahead of time, soft boiled eggs will last about two days in the fridge while hard-boiled ones will last about a week! Ingredients * 1 Egg * 1Tsp fresh chives, chopped * 1Tsp mayonnaise * Salt and pepper, to taste * For serving (optional): toast, rocket, tomatoes, spring onions and a pinch of smoked paprika Method 1. Fill a medium-sized saucepan with water and bring it to a rolling boil. Slowly lower a room-temperature egg into the water using a spoon (to prevent them from cracking!) 2. Set a timer for 6-7 minutes for a soft-boiled egg (I like them soft-boiled to give the illusion of scrambled eggs but if you prefer hard-boiled it’ll take about 10-12minutes). 3. Once your timer goes off, plunge the egg into cold water to stop the cooking and cool the shells quickly for peeling. 4. Peel the egg (it can help to use the pack of a teaspoon to gently hit the shell to crack it) and place it in a bowl. “Scramble” the egg with a fork. 5. Add the chives and mayonnaise to the “scrambled” egg and mix well. Season with salt and pepper to taste. 6. You are ready to serve. I like it on toast and a bed of rocket and topped with tomatoes, spring onions and a pinch of smoked paprika.

Baked Eggs 20th February 2023 MAKES 2 Portions TIME 30 mins A perfect brunch idea for you at the weekend (or anytime of day or week!) My Tip: You can really make this one your own by adding or swapping in your favourite sides and toppings! Ingredients * 1 Tsp Vegetable Oil * 1 Red Onion, finely diced * 1 Large Garlic Clove, crushed * 200g Tinned Tomatoes * 1 Tbsp Worchester Sauce * 1Tsp Chilli Flakes * 1 Large Handful of Spinach * 2 Eggs * ½ Avocado, sliced * 2 Spring Onions, sliced * 50g Feta Cheese, crumbled * A Slice of Bread, toasted Method 1. Pre-heat the oven to 180degreesC. 2. Make the tomato sauce by heating the oil on a medium heat in a saucepan. Once hot, add the onion and cook gently until soft and translucent. Add the garlic, and cook for about 2 minutes. Add the tomatoes, Worchester sauce, chilli flakes, and spinach. Stir well. Turn off the heat, put a lid on the pan, and allow the residual heat to wilt the spinach for a couple of minutes. 3. Next, pour your tomato sauce equally into two oven proof dishes. Make a little well in the middle using the back of the spoon and crack and egg into each well. Place both dishes on a baking tray and place carefully into the oven for about 15-20minutes until the egg white turns opaque (the timing will depend on the size of the egg). 4. Meanwhile, prepare your toppings and sides. I like to top with avocado, spring onions, feta cheese and serve with a slice of bread. 5. Once the eggs are cooked, you are ready to add your toppings, sides, serve, and enjoy!

Chocolate Cornflake Nests 04th April 2021 MAKES 12-16 Nests TIME 15 mins A simple recipe, these were one of my favourites when I was younger and after being reminded of them by my mentor Sophie, I thought Easter was a perfect time to share them! My Tip: Rice Krispies work very well too Ingredients * 3 Tbsp Cocoa Powder * 2 Tbsp Butter * 2 Tbsp Syrup * 3 Cups of Cornflakes Method 1. Add the Cocoa Powder, Butter and Syrup to a large pan, and gently heat until melted. 2. Turn off the heat, and add your cornflakes to the pan. Mix well until your cornflakes are completely covered in the chocolate mixture. 3. Line a cupcake tin with cupcake cases. 4. Spoon in your mixture. 5. Decorate as desired, I added Mini Eggs to these. 6. They should firm up in 5-10 mins, but are also perfect to enjoy straight away!

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!

Green Pea Pasta 17th November 2020 MAKES 2 Portions TIME 30-40 mins A vibrant, creaming yet refreshing bowl of pasta. My Tip: Swap the paneer out for other protein options, you could try it with chicken or cashew nuts! Ingredients * 1 Tsp Vegetable Oil * 1 White Onion * 1 Garlic Clove * 50g Tender stem Broccolini * 75g Paneer * 100-110g Spaghetti * 50g Frozen Peas * 30g Pine nuts * 40g Rocket (2 Handfuls) FOR THE GREEN SAUCE * 100g Frozen Peas * 1 Tbsp Lemon Juice * 1 Tsp Nutritional Yeast * 1 Tsp Olive Oil * 2 Tsp Soya Milk * A sprig of fresh mint * Salt and Pepper to taste Method 1. Dice the onion and crush the garlic. Add the vegetable oil to a medium-hot frying pan. Once the oil is loose, add the onion and garlic and continue to sweat on a low-medium heat for 2-3 minutes until the onion is soft. 2. Prepare the broccolini by cutting it longways to making thinner strips which will help it cook faster. Turn the frying pan to a medium heat and add the broccolini. 3. Chop you paneer into cubes and add to the frying pan. Keep an eye on these and mix the pan every so often to prevent burning. 4. Boil your kettle. Add the spaghetti to a saucepan, cover with boiling water and cook for about 10 minutes, until soft but still with some bite (al dente). 5. Meanwhile prepare your sauce. Add 100g pea to a bowl with 50ml of water and warm through in the microwave for no more than 30s, they should be cooked. Drain the peas. 6. Add the peas along with the rest of the green sauce ingredients to a food mixer. Blend until smooth. 7. By this point your broccolini and paneer should be crisping up and pasta should be almost cooked. The final touches are to add the final 50g of peas and pine nuts to the saucepan and stir them through. 8. Drain your pasta and put back into the saucepan. Then add the green sauce and onion-broccolini-paneer mixture to the pasta and stir all together. 9. The finishing touch is stirring the rocket through the pasta and serve! Enjoy!

Squash, Chestnut, Lentil Cake 20th November 220 MAKES 8 Portions TIME 2 hours This is perfect warming protein alternative with a roast dinner which we first enjoyed and have adapted from a recipe in Australia. Mums Tips: This cake is perfect to prepare. This mixture can be made 48hours and kept in the fridge before cooking or once cooked cut into wedges and freeze, ready for when you need them. Ingredients * 1 Large butternut squash * 2 Tsp Sunflower oil * 3 Onions, diced * 15g Sage (save 12 leaves) and chop the rest * 2 Rosemary sprigs, leaves stripped and chopped * 3 Garlic cloves * 1 Tsp mace * 2 Tsp smoked paprika * 2 Tbsp chia seeds * 400g Cooked whole chestnuts * 800g Tinned green lentils (rinsed and drained) * 200g Breadcrumbs * 1 Tsp Salt Method 1. Peel butternut squash and cut a few strips from the bulbous end. Dice the rest into ½ cm chunks. Toss in 1 tsp of sunflower oil and roast until tender and golden. 2. Prepare the tin well. Line the base of a deep 25cm tin with greaseproof paper. Brush paper and slices well with oil. 3. Soften onion in oil until soft and translucent, stir in sage, half the rosemary, garlic, mace and paprika. Cook until fragrant. 4. Mix chia seeds with 4 tbsp of water and put aside. 5. Chop half the chestnuts, keep them chunky. 6. Put the other half of chestnuts in food processor with half lentils and 1/3 of the roasted butternut squash chunks (not the strips!). Tip this mixture into a large bowl with the softened onions, breadcrumbs, ground seed mixture and salt. Mix thoroughly. 7. Then add the chestnut chunks, whole lentils and remaining butternut chunks (not the strips!). 8. In the prepared tin, arrange as many of the butternut roast strips flat on the base of the tin (if you have extra you can sit them on top). This is creating the pattern you will see on the top of the cake when you flip it out. 9. Next carefully press your cake mixture around and over the rings in the tin. Level the top, making sure it is tightly packed. Cover with tin foil. 10. Heat the oven to 180degreesC and bake on the middle shelf with foil of for 1-1.5 hours (until started to brown slightly), take the foil off and cook for a further 10-20 minutes until the top is golden brown. 11. Heat 1tsp of sunflower oil in small frying pan and sizzle remaining sage leaves with rosemary. 12. Loosen the cake with knife if needed. Flip on serving plate and drizzle in your herby oil. 13. Cut into wedges to serve, and 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.

Lemon & Poppyseed Muffins 23rd August 2020 MAKES 12 Muffins TIME 1 hour A lemony muffin with a creamy cream cheese frosting. Perfect for afternoon tea. My Tips: For the frosting, if you dont have a piping bag, you can use a food bag. Put all you icing into it, spin the top and tie a secure knot in the top. Cut about 1/2cm off of one corner of the bottom of the bag (the smaller the cut the more precise and small the piping)... and you have a homemade piping bag! Ingredients FOR THE MUFFINS * 250g Self-raising flour * 200g Caster sugar * ½ Tsp Bicardonate of Soda * ½ Tsp Baking Powder * 3 Tbsp Poppy Seeds * 250g Unsalted butter (at room temperature) * 4 Large Eggs * Juice and Zest of 1 Large Lemon * 1 Tbsp Milk (whole is ideal) FOR THE CREAM CHEESE FROSTING * 75g Unsalted Butter (at room temperature) * 120g Cream Cheese * 400g Icing Sugar * Juice and zest of ½ large lemon FOR AN EXTRA LEMONY TASTE * Juice of ½ large lemon Method MUFFINS 1. Preheat the oven to 180degreesC. Prepare your muffin tin by lining with muffin cases. 2. Sift the flour, sugar, bicarb and baking powder into a mixing bowl. Add 2tbsps of the poppy seeds to the dry ingredients (reserve the rest for decoration). 3. Add the butter, eggs, lemon juice and half the lemon zest (reserve the rest of the zest for decoration) and then whisk until smooth. 4. Add the milk and whisk for a further 30 seconds, making sure the mixture is smooth and even. 5. Add the mixture to your muffin cases, fill until about two thirds full. 6. Put in the oven for approximately 25 minutes (until golden brown and cooked all the way through) FROSTING 7. While the muffins are cooking, prepare the cream cheese frosting. Add all the ingredients to a mixing bowl and whisk well. It helps to cut the butter into small cubes. Put the frosting in the fridge until ready to use. EXTRA LEMON 8. Keep the juice of the other half of the lemon to soak into the cupcakes for an extra lemony taste. 9. Take out of the oven and place on a cooling rack for 5-10 minutes. During this time, piece holes into the muffins and pour in the extra lemon juice. TO SERVE 10. Once cooled, they are ready for the frosting. You can get creative here piping the icing on the top. Decorate with the spare poppy seeds and lemon zest. Enjoy!

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

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!

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!