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Smoky Caramelised Onion Butter Bean Recipe

Caramalising the onions takes a little bit of time, but this dish is very low effort and all made in one pan. It’s a great balance of smoky, sweet and rich, with a little bit of lemon at the end to bring it all together.

I love eating it with buttered bread and a dressed green salad. But this would also be great with steamed or sauteed greens. Also if you want to add extra protein to the meal, it would work very well with some roasted chicken thighs or pan fried salmon.

[smoky-butter-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Red onions: red onions are slightly sweeter than brown onions so work perfectly when caramalised. However, brown onions (or even shallots) would work well too.

Garlic: add as much as your heart desires!

Tomato paste: provides the main base of the flavour and the rich red colour.

Smoked paprika: gives a delicious smoky and warm flavour to the dish.

White wine: this is optional to deglaze the pan. If you don’t have any wine open, then deglaze with 50ml of water or stock.

Double cream: double cream is a thick cream (‘heavy cream’ in the US). If you’re looking for a lower fat alternative, then add about 50-100g of cream cheese. But make sure you add this off the heat because it might split if gets too hot.

Lemon juice: this is Important to cut through the richness of the cream and bring a lovely fresh finish to the dish.

[smoky-butter-beans-3.jpeg]

What to serve this with?

This dish is excellent served as a main with crusty bread and a fresh green salad, or some steamed or sauteed green veg.

It would also work very well as a side to protein, for example, some roasted chicken thighs or pan fried salmon.

[smoky-butter-beans-4.jpeg]

Instructions

Prepare your ingredients

Start by preparing your ingredients. Finely slice the onion. Finely chop the garlic.

Caramelise your onions

In a medium sized frying pan over a medium heat, add a couple of tablespoons of vegetable oil. Add the sliced onions and a good pinch of salt. Fry until caramelised and sweet.

Add garlic, tomato paste and smoked paprika. Cook for a couple of minutes, stir often.

Deglaze the pan.

If you have some wine, deglaze the pan with it, scraping the bottom of the pan with a wooden spoon. If you don’t have any wine, add a bit of water or light stock. Or, this step can be skipped entirely if you want!

Add the butterbeans

Pour in the butterbeans and their liquid. Including the liquid adds extra flavour and makes the sauce nice and thick. However, for some people adding the can liquid can cause extra gas! So do what works for you. If you don’t want to add the bean liquid, then add about 30-50ml of water instead.

Add the double cream

Pour the cream then bring to a simmer for 5 minutes.

Squeeze in the lemon and taste for seasoning.

Finally, squeeze in some lemon to taste, and add a bit of extra salt if needed. Enjoy!

[smoky-butter-beans-5.jpeg]

Thank you!

If you do make this recipe, thank you! Please me on tag me on Instagram, I love to see what you're making!

I can also be found on YouTube and Pinterest.

","date","2023-03-07","slug","smoky-butter-beans","serves","2","prepTime","5","cookingTime","45","ingredients",[24],{"_25":26,"_22":27},"name","smoky butter beans",[28,29,30,31,32,33,34,35,36],"3 onions, finely sliced","2 garlic cloves, finely chopped","30g tomato purée","1.5 tsp smoked paprika","50ml white wine (optional)","100ml double cream","1 400g can butter beans","1/2 lemon, juiced","Optional topping: chopped parsley, chopped basil","method",[39,40,41,42,43,44,45],"In a medium sized frying pan over a medium heat, add a couple tbsp of oil then the onion. Fry until softened and caramelised. Stir often.","Add the garlic, tomato purée and smoked paprika. Cook for 2 minutes. Stir frequently.","Deglaze the pan with the white wine then simmer for a couple of minutes until mostly evaporated. This step can be skipped if you don’t have any wine to hand!","Add the butter beans with the liquid.","Add the double cream then bring to a simmer for 5 minutes.","Squeeze in the lemon and taste for seasoning.","Top with the chopped herbs if using.","tags",[48,49,50,51],"savoury","beans","vegetarian","main-dishes","mostPopular",false,{"_12":55,"_14":56,"_8":57,"_10":58,"_22":59,"_37":72,"_46":83,"_18":87,"_20":88,"_16":17,"_52":89},"2023-03-09","chocolate-chip-cake","Chocolate Chip Cake ","

Chocolate Chip Cake

This is a tender vanilla cake studded with chocolate chips and a crackly sugar topping. It’s delicious as is, but would make an excellent dessert too with some ice cream, cream or custard. This is a simple one layer cake and it’s one of my favourite things to bake. I hope it’ll end up being a favourite of yours too!

I used a heart shaped tin here, but a standard round tin will also work perfectly. This makes a pretty small cake (perfect for two!), however you could easily double the recipe and make two 6 inch cakes instead.

[chocolate-chip-cake-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Unsalted butter: the butter should be nice and soft prior to making the cake, and make sure the butter is unsalted, not salted!

Caster sugar: caster sugar or granulated sugar will both work.

Egg: any type of (chicken) egg will do!

Vanilla essence: vanilla paste is also a great alternative, or fresh vanilla if you have it.

Full fat yoghurt: only use full fat yoghurt (greek or plain is fine). If you don’t have yoghurt, sour cream would also work.

Plain flour: plain flour ensures a tender crumb.

Baking powder: not negotiable, needed to help the cake rise!

Salt: I find a pinch of salt is great in most baked goods.

Whole milk: use whole milk here (not skimmed).

Chocolate chips: mini chocolate chips would be ideal here, as they’re less likely to sink. You can use dark or milk chocolate depending on what you prefer! My preference is to use a good quality milk chocolate.

[chocolate-chip-cake-3.jpeg]

What to serve this with?

This is a perfect cake to eat by itself. But it would also make an excellent dessert too. It would be delicious with some cream, custard or ice cream.

Instructions

Preheat oven and line tin

Preheat the oven to 180c/160c fan. Grease a 6inch cake tin with butter then line the bottom of the tin with baking paper.

Beat the butter and sugar

Using a standing mixer or handheld electric whisk, beat the butter and 85g of the sugar until light and fluffy. This will take a good few minutes. Scrape down the bowl well.

Add the egg

Add the egg and beat on a high speed for 30 seconds. Scrape down the bowl.

Add vanilla and yoghurt

Add the vanilla and yoghurt then beat for a further 30 seconds. Scrape down the bowl.

Add dry ingredients

Add the flour, baking powder and salt. Beat on low to incorporate.

Pour in the milk

Pour in the milk and beat on low until all the ingredients are fully combined. Scrape down the bowl one final time!

Fold in the chocolate chips

Fold in half of the chocolate chips. Spoon half of the batter into the cake tin, then sprinkle over the rest of the chocolate chips. Spoon in the rest of the batter.

Sprinkle with sugar

Sprinkle over the 2 tbsp of caster sugar then place the cake in the oven for about 25 minutes, or until golden on top and when a skewer is inserted into the cake it should come out mostly clean (a few crumbs are fine).

[chocolate-chip-cake-4.jpeg]

",[60],{"_22":61},[62,63,64,65,66,67,68,69,70,71],"85g unsalted butter, soft ","85g caster sugar, plus 2 tbsp caster sugar ","1 egg","1 tsp vanilla essence ","60g full fat yoghurt ","110g plain flour ","3/4 tsp baking powder","Pinch of salt ","60ml whole milk ","80g chocolate chips ",[73,74,75,76,77,78,79,80,81,82],"Preheat the oven to 180c/160c fan. Grease a 6 inch cake tin with butter then line with baking paper. ","Using a standing mixer or handheld electric whisk, beat the butter and 85g of the sugar until light and fluffy. ","Add the egg and beat on a high speed for 30 seconds.","Add the vanilla and yoghurt and beat for a further 30 seconds. ","Add the flour, baking powder and salt. Beat on low to incorporate. ","Pour in the milk and beat on low until ingredients are fully combined. ","Fold in 1/2 of the chocolate chips. ","Pour 1/2 the batter into the cake tin then sprinkle over the rest of the chocolate chips. ","Pour in the rest of the batter. Sprinkle over the 2 tbsp caster sugar. ","Place in the oven for about 25 minutes, or until golden on top and fully cooked. A skewer inserted into the centre of the cake should come out clean (a few crumbs are fine).",[84,85,86],"sweet","baking","chocolate","15","25",true,{"_12":91,"_14":92,"_8":93,"_10":94,"_22":95,"_37":109,"_46":119,"_18":87,"_20":21,"_16":121},"2023-03-11","banana-chocolate-chip","Banana Chocolate Chip Cake ","

Banana Chocolate Chip Cake

Banana cakes are one of my favourite things to bake because they’re easy, tender and quick. They also keep really well too. This cake has the perfect balance between being fluffy and moist. I like to sprinkle sugar over the cake before it’s baked, to make a crackly sugar crust.

The sponge is studded with chocolate chips, but it’s delicious without if you fancy! Also, this cake is incredible warm, so it makes a perfect dessert if served with some cream, ice cream or custard.

[banana-chocolate-chip-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Plain flour: ensures a tender crumb.

Baking soda: helps the cake rise.

Cinnamon: the small amount of cinnamon adds a depth of flavour to the cake (without it tasting like cinnamon!). If you want, this can be omitted though.

Salt: balances the sweetness of the bananas. If using fine salt, use 1/4 tsp.

Light brown sugar: adds a caramel like sweetness to the cake.

Eggs: any type of (chicken) egg will do!

Butter: can be substituted with oil.

Bananas: ensure they’re nice and ripe before using. Top tip: if your bananas aren’t ripe yet, you can place them in the oven for about 15 minutes at 150c (they’re ready when they turn black!).

Vanilla essence: adds a depth of flavour to the cake.

Yoghurt: only use full fat yoghurt (greek or plain is fine). Sour cream can also be used instead.

Chocolate chips: I like milk chocolate chips, but use whatever you fancy.

Caster sugar: caster sugar is used to sprinkle over the unbaked cake to get a crackly sugar crust. This can be substituted with granulated sugar.

[banana-chocolate-chip-3.jpeg]

What to serve this with?

This cake is perfect by itself during the day (or for breakfast!). It also works really well heated as a dessert. Serve it with cream, ice cream or custard.

[banana-chocolate-chip-4.jpeg]

Instructions

Preheat the oven and line cake tins

Preheat the oven to 185c/165c fan. Grease two 6inch cake tins then line with baking paper.

Mix dry ingredients

Place the flour, baking soda, cinnamon and salt into a bowl. Mix to evenly combine. Set to one side.

Mix the brown sugar and eggs

Using an electric hand mixer or standing mixer, beat together the brown sugar and eggs on a medium speed until light and pale. This should take around 5 minutes. You could do this stage by hand, but it will probably take a good 10 minutes of whisking, so be prepared for a good arm workout!

Add the bananas, yoghurt and vanilla

Add the mashed bananas, yoghurt and vanilla. Continue to mix on a low speed until just combined. Scrape down the bowl well.

Fold in the flour

Using a spatula or metal spoon, gently fold in the flour mixture until evenly combined.

Fold in the chocolate chips

Fold in the chocolate chips then pour the batter into the cake tins. Sprinkle with the caster sugar, then place in the oven for about 45 minutes. The cake should be golden and if you insert a skewer, it should come out mostly clean (a few crumbs are fine)

[banana-chocolate-chip-5.jpeg]

",[96],{"_22":97},[98,99,100,101,102,103,104,105,65,106,107,108],"200g plain flour ","1 tsp baking soda","1/2 tsp cinnamon ","1/2 tsp flaky salt (use less, about 1/4 tsp, if using fine salt) ","220g light brown sugar ","2 eggs ","100g butter, melted ","4 bananas, peeled and mashed (about 320g) ","2 tbsp full fat yoghurt ","100g chocolate chips ","6 tbsp caster sugar ",[110,111,112,113,114,115,116,117,118],"Preheat the oven to 185c/165c fan. Grease and line 2 6inch cake tins. ","Place the flour, baking soda, cinnamon and salt into a bowl. Mix to evenly combine. Set to one side. ","Using an electric hand mixer or standing mixer, beat together the brown sugar and eggs on a medium speed until light and pale, around 5 minutes. You could do this stage by hand, but it will probably take a good 10 minutes of whisking.","Switch to a slow speed then slowly add the melted butter. ","Add the mashed bananas, yoghurt and vanilla. Continue to mix on a low speed until just combined. ","Now using a spatula or metal spoon, gently fold in the flour mixture until evenly combined. ","Fold through the chocolate chips. ","Pour the batter into the cake tins, sprinkle with the caster sugar, then place in the oven for about 45 minutes. The cake should be golden and if you insert a skewer, it should come out mostly clean. ","Remove the cake from the oven then run a spatula around the edges. Leave in the tin for 10 minutes then turn it out onto a wire rack and leave until cool. ",[84,85,120],"banana","6",{"_12":123,"_14":124,"_8":125,"_10":126,"_22":127,"_37":139,"_46":146,"_18":19,"_20":87,"_16":17,"_52":53},"2023-03-13","stroganoff-beans","Chickpea Mushroom Stroganoff ","

Chickpea Mushroom Stroganoff

Stroganoff is typically made with beef, but I’ve swapped it here for mushrooms and chickpeas. This by no means is an authentic stroganoff recipe, however I think you’ll love this vegetarian high fibre version. It’s nutritious, really quick to make and makes perfect leftovers.

Serve this with whatever you fancy. It’s delicious with rice, or some nice crusty bread and a side salad. Or sometimes I just eat it by itself! Chickpeas include carbohydrates as well as some protein, so it should keep you full for long.

[stroganoff-beans-5.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Onion: use a brown or red onion, or even a couple of shallots if you have it!

Mushrooms: I find smaller mushrooms, like chestnut or button mushrooms, are best in this dish.

Garlic: use as much or as little as you desire!

Smoked paprika: gives a nice smoky flavour to the dish.

Tomato paste: provides flavour and colour to the dish.

Chickpeas: most pulses/beans should be nice in this!

Double cream: can be substituted for a couple of tbsp of cream cheese or sour cream. Just add it right at the end (i.e., don’t simmer it for 5 minutes).

Lemon: gives a welcome freshness to the dish.

[stroganoff-beans-2.jpeg]

What to serve this with?

[stroganoff-beans-3.jpeg]

Instructions

Fy the onion

In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil then the onion with a pinch of salt. Cook until softened slightly, about 5 minutes. Stir often.

Add the mushrooms

Add the mushrooms and cook until tender and all the liquid has evaporated.

Add the garlic, smoked paprika and tomato paste

Add the garlic, smoked paprika and tomato paste. Cook for 2 minutes. Stir regularly.

Add the chickpeas, water and cream

Add the chickpeas, cream and water. Stir to combine and bring to a simmer. Cook for 5 minutes. If you’re swapping the cream for cream cheese or sour cream here, then just add the chickpeas and water at this point then simmer for 5 minutes. After that, you can stir in the cream cheese or sour cream.

Squeeze in the lemon

Squeeze in the lemon juice to taste, then taste for seasoning and enjoy!

[stroganoff-beans-4.jpeg]

",[128],{"_22":129},[130,131,29,132,133,134,135,136,137,138],"1 onion, finely chopped ","150g mushrooms, sliced","1.5 tsp smoked paprika ","30g tomato paste ","1 400g can chickpeas, drained ","100ml double cream ","50ml water ","1/2 lemon","Oil, salt ",[140,141,142,143,144,145],"In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil then the onion with a pinch of salt. Cook until softened slightly, about 5 minutes. ","Add the mushrooms and cook until tender. ","Add the garlic, smoked paprika and tomato paste. Cook for 2 minutes. ","Add the chickpeas, cream and water. Stir to combine and bring to a simmer. Cook for 5 minutes. ","Add a squeeze of lemon juice to taste. ","Taste for seasoning and enjoy! ",[48,50,147,51,49,148],"chickpeas","20-minute-recipes",{"_12":150,"_14":151,"_8":152,"_10":153,"_22":154,"_37":162,"_46":168,"_18":19,"_20":170,"_16":17,"_52":53,"_171":50},"2023-03-05","chilli-honey-aubergine","Honey Chilli Butter Aubergine ","

Honey Chilli Butter Aubergine

This recipe only has 4 ingredients: aubergine, chilli oil, honey and butter. It’s also a very quick dish to make and comes together in 15 minutes, so it’s great for a quick midweek meal or lunch. I find that the sauce is the perfect balance between spice, sweetness and richness. Aubergines are also an excellent source of antioxidants and contain a lot of fibre too.

It’s delicious eaten as is with some rice, but it’s also great as a side to some protein, for example some pan fried salmon or pork mince.

[chilli-honey-aubergine-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Aubergines: the key component of this dish is aubergine, however if you don’t like aubergine then sliced courgette would also work well!

Chilli oil: I like to use crispy chilli oil, the type often used in Chinese dishes.

Honey: clear honey is best here, and don’t worry about using the expensive kind!

Butter: preferably use unsalted butter. If you only have salted, be mindful and season the aubergine a bit less.

[chilli-honey-aubergine-3.jpeg]

What to serve this with?

This is great served with rice and sprinkled with some sesame seeds and spring onions. If you want some protein, then it would be excellent with some pan fried salmon or pork mince.

[chilli-honey-aubergine-4.jpeg]

Instructions

Preheat the grill to high

Preheat your grill to high, and whilst that’s heating, prep the rest of the ingredients.

Add aubergines to tray

Place 1-2 tbsp of oil onto a large shallow baking tray. Add the sliced aubergines then sprinkle with salt.

Place under the grill

Place under the grill for about 5 minutes, then flip over and cook for another 5. Keep an eye on them though because grilling times can vary widely depending on the oven.

Make the chilli honey butter sauce

Meanwhile, place the chilli oil, honey and butter in a small saucepan. Heat gently over a low heat until the butter and honey has just melted. Take off the heat immediately. Spoon the sauce over the aubergines then top with sesame seeds and chopped spring onions if using. Enjoy!

[chilli-honey-aubergine-5.jpeg]

",[155],{"_22":156},[157,158,159,160,161],"2 aubergines, sliced lengthways (about 1/4 inch thick) ","1 tbsp chilli oil ","1 tbsp honey ","1 tbsp unsalted butter ","Salt, oil",[163,164,165,166,167],"Preheat the grill to high. ","Place 1-2 tbsp of oil onto a large shallow baking tray. Add the sliced aubergines then sprinkle with salt. ","Place under the grill for about 5 minutes, then flip over and cook for another 5. Keep an eye on them though because grilling times can vary widely depending on the oven.","Meanwhile, place the chilli oil, honey and butter in a small saucepan. Heat gently over a low heat until the butter and honey has just melted. Take off the heat immediately. ","Spoon the sauce over the aubergines then top with sesame seeds and chopped spring onions if using. Enjoy!",[48,50,51,169],"15-minute-recipes","10","tagCover",{"_12":173,"_14":174,"_8":175,"_10":176,"_22":177,"_37":202,"_46":211,"_18":87,"_20":87,"_16":17},"2023-03-18","filet-o-fish","Filet O Fish ","

Filet O Fish

I love McDonald’s filet o fish! I wanted to make an at home version, but wasn’t really in the mood for the faff of deep frying, so in the oven it went. This was one of those recipes that I was pretty shocked at how well it turned out. Who knew baking battered fish could be so easy?

I’d definitely recommend buying the softest rolls you can for this, I used brioche burger buns and they worked really well. Also don’t feel like you need to make the tartar sauce yourself, sometimes I do and sometimes I just used the jarred stuff.

[filet-o-fish-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

White fish fillets: I used pollock, but other white fish fillets would work fine as a substitute, e.g. coley, cod, bass.

Plain flour: this is used to dry coat the fish.

Panko breadcrumbs: Panko are made from white bread that is processed into flakes and then dried. Panko has a dryer and flakier consistency than regular breadcrumbs, and as a result they absorb less oil. Because of this, it produces lighter and crunchier fried (or baked!) food. I’d recommend investing in some panko breadcrumbs for this recipe.

Smoked paprika and garlic powder: gives the coating a rich flavour and slight colour.

Egg: used for the wet batter.

American style cheese: to get the full filet o fish experience, American style cheese is the way forward! But of course if you’re adverse to this type of cheese, use your favourite (no judgment from me).

Brioche buns: use brioche or standard white buns, but the key thing is that they’re super soft and squidgy.

[filet-o-fish-3.jpeg]

What to serve this with?

Some chips would of course be a great pairing.

[filet-o-fish-4.jpeg]

Instructions

Preheat your oven and prepare the baking tray

Preheat the oven to 240c/220c fan. Place a lined baking tray with 2 tbsp of oil in the oven, we want the tray hot when the fish is added!

Mix together the dry ingredients

In a shallow bowl, mix together the plain flour, breadcrumbs, flaky salt, smoked paprika and garlic powder.

Place the egg in a bowl

In a separate shallow bowl, add the beaten egg.

Coat the fish in the dry and wet batter.

Lightly dip the fish in the flour mixture. Then fully coat the fish in the egg, and fully coat the fish back in the flour mixture.

Place the fish in the oven

Reduce the oven to 220c/200c fan, remove the tray from the oven then place the fish on the tray. Bake in the oven for 10 minutes then flip the fish and bake for an extra 5 - 10 minutes.

Make the tartar sauce

If you want to make your own, add the tartar sauce ingredients in a bowl and mix together.

Assemble the burger

Assemble the burger by placing a slice of cheese on the bun, then the fish, then the tartar sauce. The heat from the bun and fish should melt the cheese slightly, but if not, I found placing the finished burger in the microwave for 10 second increments seems to do the trick!

[filet-o-fish-5.jpeg]

",[178,191],{"_22":179,"_25":190},[180,181,182,183,184,185,186,187,188,189],"200g white fish fillets ","60g plain flour ","25g panko breadcrumbs ","1/4 tsp flaky salt (if using fine salt, add less)","1/2 tsp smoked paprika ","1/2 tsp garlic powder","1 egg, beaten ","2 slices of American style cheese ","2 brioche buns, lightly toasted ","2 tbsp vegetable/sunflower oil ","fish",{"_25":192,"_22":193},"tartar sauce",[194,195,196,197,198,199,200,201],"150g mayonnaise ","1 tbsp chopped pickles","3/4 tbsp chopped capers ","1/2 tsp Worcestershire sauce ","1 tsp dijon mustard ","1-2 tbsp chopped parsley ","1-2 tbsp chopped dill ","1 tbsp lemon juice ",[203,204,205,206,207,208,209,210],"Preheat the oven to 240c/220c fan. Place a lined baking tray with 2 tbsp of oil in the oven - we want the tray hot when the fish is added! ","In a shallow bowl, mix together the plain flour, breadcrumbs, flaky salt, smoked paprika and garlic powder. ","In a separate shallow bowl, add the beaten egg. ","Lightly dip the fish in the flour mixture. Then fully coat the fish in the egg, and fully coat the fish back in the flour mixture. ","Reduce the oven to 220c/200c fan. ","Bake in the oven for 10 minutes then flip the fish and bake for an extra 5 - 10 minutes. ","Meanwhile, make the tartar sauce by mixing together all the ingredients in a bowl. ","Assemble the burger by placing a slice of cheese on the bun, then the fish, then the tartar sauce. The heat from the bun and fish should melt the cheese slightly, but if not, I found placing the finished burger in the microwave for 10 second increments seemed to do the trick! ",[48,212,51,213],"fakeaway","30-minute-recipes",{"_12":215,"_14":216,"_8":217,"_10":218,"_22":219,"_37":235,"_46":241,"_18":170,"_20":87,"_16":17},"2023-03-27","butter-bean-curry","Butter Bean Curry ","

Butter Bean Curry

This is an easy butter bean curry, similar to butter chicken. It’s very quick and can come together in about 20 minutes. It’s easy too and there’s no need to blend the sauce (so less washing up!). The spring onion, coriander and lemon sprinkle at the end gives a very welcome freshness to the dish which really brings it all together.

The base of this sauce would work perfectly with most canned pulses or vegetables. Roasted cauliflower in particular would work excellently with this sauce.

[butter-bean-curry-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Onion: brown or red onions can be used here.

Garlic and ginger: you can use fresh or the stuff in the jars!

Spices: the mix of the spices in the dish gives a similar flavour to a butter chicken sauce.

Tomato paste: provides flavour and colour to the dish.

Butter beans: can be substituted with other canned pulses, or vegetables (e.g. some roasted cauliflower).

Cream: creates the sauce and gives the dish a richness. This can be substituted with coconut milk if you want to veganise it.

Coriander, spring onion and lemon: the coriander and spring onion is chopped together and mixed with lemon juice. This gives a nice freshness to the finished dish.

[butter-bean-curry-3.jpeg]

What to serve this with?

Rice or naan! Also goes very nicely with some garlic fried broccoli.

[butter-bean-curry-4.jpeg]

Instructions

Fry the onion

In a medium sized frying pan over a medium heat, add 1-2 tbsp of butter (or oil) then the onion. Cook until softened slightly, about 5 minutes. Stir frequently.

Add the garlic, ginger, spices and tomato paste

Add the garlic, ginger, spices and tomato paste. Cook for 2 minutes. Stir often.

Add the butter beans and double cream

Pour in the butter beans (along with the liquid), then pour in the double cream. Stir well to combine everything then simmer for 5 minutes. If you don’t want to add the liquid from the can, then just add about 50ml of water.

Mix together the coriander, spring onion and lemon juice

Meanwhile, for the topping, mix together the coriander, spring onion and lemon juice in a small bowl. Top the curry with the coriander and spring onion mixture, then enjoy!

[butter-bean-curry-5.jpeg]

",[220],{"_22":221},[222,223,224,225,226,227,184,228,229,230,135,231,232,233,234],"1 onion, sliced ","2 garlic cloves, grated ","1 tsp grated ginger ","1/2 tsp ground cumin","1/2 tsp garam masala","1/2 tsp ground coriander ","1/4 tsp chilli powder","1 tbsp + 2 tsp tomato paste ","1 400g can butter beans ","2 tbsp chopped coriander ","1 spring onion, finely sliced","1/2 lemon, juiced ","Butter/oil, salt",[236,237,238,239,240],"In a medium sized frying pan over a medium heat, add 1-2 tbsp of butter/oil then the onion. Cook until softened slightly, about 5 minutes. Stir frequently.","Add the garlic, ginger, spices and tomato paste. Cook for 2 minutes. Stir often. ","Pour in the butter beans (along with the liquid), then pour in the double cream. Stir well to combine everything then simmer for 5 minutes. ","Meanwhile, for the topping, mix together the coriander, spring onion and lemon juice in a small bowl. ","Top the curry with the coriander and spring onion mixture, then enjoy! ",[48,50,51,49,213],{"_12":243,"_14":244,"_8":245,"_10":246,"_22":247,"_37":262,"_46":270,"_18":19,"_20":87,"_16":17},"2023-04-06","lamb-noodles","Cumin Lamb Noodles ","

Cumin Lamb Noodles

If you haven’t tried lamb with noodles, I’d 100% recommend doing so. The lamb gives a really nice deep savoury flavour to the dish. This recipe is influenced by the Northern Chinese speciality, but I've made a few changes so it’s a bit quicker and easier.

This is one of those dishes that I want to eat in a huge bowl, by myself, on the sofa. Noodles and I have that sort of 1:1 relationship. But don’t get me wrong, it’s equally delicious shared with family and friends!

[lamb-noodles-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Lamb: mince lamb is used in this recipe, but if you don’t like lamb then you could swap it for mince beef.

Dry ribbon noodles: these are slightly hard to source (but they do usually have it in large supermarkets or asian shops). If you can’t find ribbon noodles, then substitute it for your favourite type.

Spring onions: gives the dish a nice freshness and slight sweetness.

Garlic and ginger: use fresh or the jarred suff!

Ground cumin and ground coriander: these spices are essential to the dish and give the recipe its distinct flavour.

Chilli oil: use your favourite type here!

Light and dark soy: both are essential to the recipe here.

White wine vinegar: can be subsisted with rice wine vinegar if you have it!

Sesame seeds: this are optional but give the dish a nice finishing touch.

[lamb-noodles-3.jpeg]

What to serve this with?

This dish doesn’t really need anything with it, but if you wanted some extra vegetables it would be great with some garlic fried broccoli or spinach.

Instructions

Brown the lamb mince

In a large frying pan over a high heat, add 1-2 tbsp of oil. Make sure the pan is very hot before you add the lamb mince. Add the lamb then cook until browned, about 5 minutes.

Add the spring onion

Add 1/2 of the spring onion and fry for another 3 minutes, or until the spring onion has softened.

Add the garlic, ginger and spices

Add the garlic, ginger and spices. Cook for 2 minutes. Stir often.

Add soy sauces, vinegar and chilli oil

Add the soy sauces, vinegar and chilli oil. Stir to combine.

Add the cooked noodles

Add the cooked noodles and stir to coat the noodles with the lamb and sauce.

Stir in the spring onions and sesame seeds

Stir in the remaining spring onions and sesame seeds.

[lamb-noodles-4.jpeg]

",[248],{"_22":249},[250,251,252,253,254,255,256,158,257,258,259,260,261],"250g lamb mince ","180g dry ribbon noodles, cooked","6 spring onions, finely chopped ","3 garlic cloves, grated ","5g ginger, grated ","3/4 tsp ground cumin ","3/4 tsp ground coriander ","1 tbsp light soy ","1 tbsp dark soy ","1/2 tbsp white wine vinegar ","2 tsp sesame seeds ","Oil",[263,264,265,266,267,268,269],"Cook the noodles according to packet instructions. ","In a large frying pan over a high heat, add 1-2 tbsp of oil then the lamb mince. Cook until browned, about 5 minutes. ","Add 1/2 of the spring onion and fry for another 3 minutes. ","Add the garlic, ginger and spices. Cook for 2 minutes. Stir often. ","Add soy sauces, vinegar and chilli oil. Stir to combine. ","Add the cooked noodles and stir to coat the noodles with the lamb and sauce. ","Stir in the remaining spring onions and sesame seeds. ",[48,271,212,51,148],"noodles",{"_12":243,"_14":273,"_8":274,"_10":275,"_22":276,"_37":290,"_46":297,"_18":170,"_20":87,"_16":17,"_52":53},"tuscan-chickpeas","Creamy Tuscan Chickpeas","

Creamy Tuscan Chickpeas

I usually make this dish with salmon, but chickpeas make a great cost effective and quick alternative. However if you did want to add some pan fried salmon in, it wouldn’t go amiss! This dish is really easy and quick, it comes together in about 20 minutes. It’s also super nutritious with lots of fibre from the chickpeas, and vitamin C from the tomatoes.

The cream cheese balances out the richness and acidity of the tomatoes, but if you don’t like cream cheese then I’ve suggested some substitutions below.

[tuscan-chickpeas-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Onion: brown or red onion can be used.

Cherry tomatoes: any sweet small tomato will work here (e.g. plum tomatoes).

Garlic: use as much or as little as you like!

Sundried tomatoes: provides the main flavour base for the dish.

Tomato paste: gives a deeper tomato flavour and colour to the dish.

Chickpeas: can be substituted with your favourite pulse! Butter beans would also be delicious.

Stock: use vegetable or chicken stock here.

Cornflour: used to thicken the sauce slightly (this cannot be substituted for plain flour).

Spinach: spinach is great to throw into a dish to increase it’s nutritional value (it’s a good source of vitamin C and iron!). But if you don’t like it feel free to omit this.

Parmesan: adds umami and seasoning to the dish.

Cream cheese: gives a creaminess to the sauce! This could be substituted with mascarpone or creme fraiche.

Lemon: adds freshness to the finished dish.

[tuscan-chickpeas-3.jpeg]

What to serve this with?

This would be great with a side salad or some vegetables, or if you want some carbs it would be delicious with some small cubes of roasted potatoes or a bit of crusty bread.

[tuscan-chickpeas-4.jpeg]

Instructions

Fry the onion and cherry tomatoes

In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil then the onion and cherry tomatoes. Cook until softened. Stir often.

Add the garlic, sundried tomatoes and tomato paste

Add the garlic, sundried tomatoes and tomato paste. Cook for 2 minutes. Stir regularly.

Add the chickpeas, stock and cornflour

In a small bowl make your cornflour slurry by mixing the cornflour with water. Pour in the chickpeas, stock and cornflour slurry into the pan. Simmer for 5 minutes.

Add the spinach

Add the spinach and cook until wilted.

Stir in the parmesan, cream cheese and lemon

Stir in the Parmesan, cream cheese and lemon. Taste for seasoning and enjoy!

[tuscan-chickpeas-5.jpeg]

",[277],{"_22":278},[279,280,281,282,283,284,285,286,287,288,289,233,138],"1 onion, finely sliced ","200g cherry tomatoes, halved","3 garlic cloves, finely chopped ","45g sundried tomatoes, finely chopped ","1 tbsp tomato paste ","1 400g can chickpeas, drained","200ml stock ","1 tsp cornflour + 1 tsp water ","50g spinach ","25g parmesan, grated ","50g cream cheese",[291,292,293,294,295,296,145],"In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil then the onion and cherry tomatoes. Cook until softened. Stir often. ","Add the garlic, sundried tomatoes and tomato paste. Cook for 2 minutes. Stir regularly. ","In a small bowl make your cornflour slurry by mixing the cornflour with water.","Pour in the chickpeas, stock and cornflour slurry. Simmer for 5 minutes. ","Add the spinach and cook until wilted. ","Stir in the parmesan, cream cheese and lemon. ",[48,147,49,51,213,50],{"_12":299,"_14":300,"_8":301,"_10":302,"_22":303,"_37":313,"_46":321,"_18":87,"_20":323,"_16":324},"2023-04-13","vanilla-loaf","Vanilla Almond Loaf","

Vanilla Almond Loaf

This is probably one of my favourite cakes. It has a perfect buttery crumb that’s closely textured without being dense or dry. It’s super simple and the main flavour is vanilla with a hint of almond.

It’s also very versatile because it works perfectly as an afternoon tea snacking cake, or it’s great served for dessert with some whipped cream and berries. I’ve also eaten it for breakfast before and not been disappointed.

[vanilla-loaf-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Butter: this is essential to the cake and can’t really be substituted for anything else (that I know of!)

Plain flour: also known as ‘all purpose flour’, plain flour provides the structure

Baking powder: increases the volume and lightens the texture

Caster sugar: caster sugar or granulated sugar can be used here

Eggs: any type of (chicken!) egg will do

Ground almonds: can be substituted for any ground nut (e.g. ground pistachios or hazelnuts would be delicious!)

Whole milk: can be substituted for semi skimmed or skimmed milk

Vanilla: add as much or as little as you like!

[vanilla-loaf-3.jpeg]

What to serve this with?

This cake is perfect by itself for snacking or breakfast. It also makes a great dessert if served with whipped cream and some berries.

[vanilla-loaf-4.jpeg]

Instructions

Line the loaf tin and preheat the oven

Grease and line a 2lb loaf tin with baking paper. Preheat the oven to 180c/160c fan.

Beat butter and sugar

Using an electric whisk, or standing mixer, beat together the butter and 175g of the sugar until pale and fluffy. This should take about 5 minutes, so be patient! Scrape down the side of the bowls with a spatula.

Add the eggs

Gradually add the eggs, scraping the bowl down well with a spatula after each addition.

Add the flour, baking powder and ground almonds

Gently mix through the flour, baking powder and ground almonds. Again, scrape down the bowl well with a spatula.

Add the milk and vanilla

Add the milk and vanilla then beat to fully incorporate.

Bake in the oven

Spoon the mixture into the prepared tin, then sprinkle with the 3 tbsp of caster sugar. Bake in the oven for about 50-60 minutes, or until a skewer inserted in the centre comes out mostly clean (a few crumbs are fine!).

[vanilla-loaf-5.jpeg]

",[304],{"_22":305},[306,307,308,309,310,311,70,312],"175g butter, softened","175g plain flour ","1.75 tsp baking powder","175g + 3 tbsp caster sugar ","3 eggs ","50g ground almonds ","1 tsp vanilla extract",[314,315,316,317,318,319,320],"Grease and line a 2lb loaf tin with baking paper. Preheat the oven to 180c/160c fan.","Using an electric whisk, beat together the butter and 175g of the sugar until pale and fluffy. This will take about 5 minutes. ","Gradually add the eggs, scraping the bowl down well after each addition. ","Gently mix through the flour, baking powder and ground almonds. ","Add the milk and vanilla then beat to fully incorporate. ","Spoon the mixture into the prepared tin, then sprinkle with the 3 tbsp of caster sugar. ","Bake in the oven for about 50-60 minutes, or until a skewer inserted in the centre comes out mostly clean (a few crumbs are fine)",[84,322,85],"vanilla","60","8",{"_12":326,"_14":327,"_8":328,"_10":329,"_22":330,"_37":346,"_46":353,"_18":87,"_20":87,"_16":355,"_171":48},"2023-04-18","beef-curry","Quick Beef Curry ","

Quick Beef Curry

I love beef curry but it’s usually made with chunks of stewing beef which this takes awhile to cook down and become delicious. So this is a quicker, mid week version. Serve this with rice or roti, and some vegetables on the side too if you want! It would be great with some roasted cauliflower or garlic spinach.

[beef-curry-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Beef mince: can be substituted for lamb mince if preferred!

Onion: brown or red can be used here.

Garlic: add as much or as little as you like!

Ginger: use fresh or the jarred stuff.

Scotch bonnet: these are my favourite chillies, but can be substituted for whatever chilli you want to use!

Spices: these provide the main flavour to the dish so can't really be substituted!

Tomato puree: adds flavour and colour to the dish.

Coconut milk: full fat or the lighter stuff can be used here!

Thyme: adds a Caribbean-style flavour to the curry!

[beef-curry-3.jpeg]

What to serve this with?

This is perfect with rice or roti. It would be great with some roasted cauliflower or garlic spinach.

Instructions

Brown the beef

In a large frying pan over a high heat, add 1-2 tbsp of oil. Ensure the pan is really hot then add the beef mince and let it brown fully. Remove from the pan and set aside. Reduce the heat to medium.

Add the onion

Reduce the heat to medium then add the onion and cook until softened, about 5 minutes. Stir often.

Add the garlic, ginger, chilli, spices and tomato puree

Add the garlic, ginger, chilli, spices and tomato puree. Cook for 2 minutes. Stir regularly.

Add the coconut milk, thyme and whole scotch bonnet

Add the beef mince back to the pan, along with the coconut milk, thyme and whole scotch bonnet (if using). Simmer for 5-10 minutes. Top with yoghurt, chilli and spring onion. Enjoy!

[beef-curry-4.jpeg]

",[331],{"_22":332},[333,334,335,336,337,338,339,340,341,342,343,344,345],"500g beef mince ","1 onion, finely sliced","4 garlic cloves, grated","5g ginger, grated","1/8th - 1/2th scotch bonnet, finely chopped","1 whole scotch bonnet (optional)","1 tbsp curry powder ","1/2 tsp ground cumin ","1/2 tsp ground coriander ","2 tbsp tomato puree ","1 400g can coconut milk ","3 sprigs thyme ","Optional toppings: yoghurt, chopped chilli, sliced spring onion ",[347,348,349,350,351,352],"In a large frying pan over a high heat, add 1-2 tbsp of oil and then brown the beef mince. ","Remove from the pan then reduce the heat to medium. ","Add the onion and cook until softened, about 5 minutes. Stir often.","Add the garlic, ginger, chilli, spices and tomato puree. Cook for 2 minutes. Stir regularly. ","Add the beef mince back to the pan, along with the coconut milk, thyme and whole scotch bonnet (if using). Simmer for 5-10 minutes. ","Top with yoghurt, chilli and spring onion. Enjoy! ",[48,354,51,213],"curry","4",{"_12":357,"_14":358,"_8":359,"_10":360,"_22":361,"_37":373,"_46":381,"_18":87,"_20":323,"_16":324},"2023-04-20","banana-marble","Banana Marble Cake ","

Banana Marble Cake

Baking for me has usually got to be easy, I mean sometimes I’m happy to do a long winded recipe, but usually I want the easy ones. And this is probably one of the easiest cakes I’ve ever made. You only need minimal equipment (a couple of bowls and a whisk!), and it’s so tender and delicious. It also has a crunchy sugar topping, which for me, is always a good thing.

Also, since the cake is made from bananas, it keeps really well. And it freezes well too, so it’s great for a make ahead cake!

[banana-marble-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Bananas: gives the cake flavour and moisture

Vegetable oil: could be substituted for sunflower oil. You could also use melted butter, but the cake may end up slightly less moist

Eggs: any type of (chicken!) egg will do

Vanilla extract: use as much or as little as you like!

Plain flour: plain flour provides the structure and is also known as ‘all purpose flour’

Baking soda: increases the volume and lightens the texture

Flaky salt: enhances the flavour of the cake. Use about half of the quantity if using fine salt!

Cocoa powder: for the chocolate part of the marble cake

[banana-marble-3.jpeg]

What to serve this with?

This is perfect as an afternoon snacking cake, or for breakfast! It also makes excellent dessert if served with some cream, ice cream or custard.

[banana-marble-4.jpeg]

Instructions

Preheat the oven and line the loaf tin

Preheat the oven to 180c/160c fan. Line a 2lb loaf tin with baking paper.

Add the oil, eggs, vanilla and sugar

Add the oil, eggs, vanilla extract and 150g of the caster sugar. Whisk until evenly combined.

Add the plain flour, baking soda and flaky salt

Add the plain flour, baking soda and flaky salt. Stir until evenly combine.

Divide the mixture

Divide the mixture between two bowls, then add the cocoa powder into one of the bowls.

Spoon into the tin

Using 2 spoons, dollop the chocolate and vanilla cake mixes into the tin alternately. Sprinkle over the 2 tbsp of caster sugar then place in the oven for 50-60 minutes, or until a skewer inserted into the centre comes out mostly clean (a few crumbs are fine!).

[banana-marble-5.jpeg]

",[362],{"_22":363},[364,365,366,367,368,369,370,371,372],"3 bananas, peeled ","75g vegetable oil","2 eggs","1 tsp vanilla extract ","150g + 2 tbsp caster sugar ","185g plain flour ","1 tsp baking soda ","1/2 tsp flaky salt ","1.5 tbsp cocoa powder",[374,375,376,377,378,379,380],"Preheat the oven to 180c/160c fan. Line a 2lb loaf tin with baking paper. ","In a large bowl, add the peeled bananas then mash with a fork. ","Add the oil, eggs, vanilla extract and 150g of the caster sugar. Whisk until evenly combined. ","Add the plain flour, baking soda and flaky salt. Stir until evenly combine. ","Divide the mixture between two bowls, then add the cocoa powder into one of the bowls. ","Using 2 spoons, dollop the chocolate and vanilla cake mixes into the tin alternately.","Sprinkle over the 2 tbsp of caster sugar then place in the oven for 50-60 minutes, or until a skewer inserted into the centre comes out clean. ",[84,85],{"_12":383,"_14":384,"_8":385,"_10":386,"_22":387,"_37":401,"_46":408,"_18":19,"_20":409,"_16":355,"_52":53,"_171":51},"2023-04-27","spring-salmon","Creamy Spring Salmon","

Creamy Spring Salmon

I love asparagus so when it’s in season (and a little bit cheaper…), I like to make the most of it! To be entirely honest, I think anything with cream, parmesan, lemon and garlic is going to be delicious. But I do think it works particularly well with salmon. This recipe is quick and easy, and it would be the perfect thing for a week night dinner or even when you’ve got a date night or some friends coming over!

If you don’t like asparagus then use your favourite vegetable instead. Spinach would work particularly well!

[spring-salmon-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Salmon: this dish is pretty versatile so if you don’t like salmon then it could be swapped for chicken!

Chilli flakes and dried oregano: these spices are used to sprinkle over the raw salmon before pan frying it

Garlic: add as much or as little as you like!

Asparagus: can be substituted for any of your favourite vegetables (spinach would be delicious)

Double cream: essential for the sauce!

Parmesan: adds seasoning and umami to the sauce

Peas: add bursts of sweetness to the dish

Basil: adds another delicious layer of flavour!! But can be omitted if you want…

Lemon: cuts through the richness of the double cream

[spring-salmon-3.jpeg]

What to serve this with?

This would be delicious with many things! Pasta, some boiled or roasted potatoes, rice… The list is endless!

[spring-salmon-4.jpeg]

Instructions

Season the salmon

Season the salmon with salt and pepper then sprinkle over the chilli flakes and dried oregano.

Brown the salmon

In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil then brown the salmon on all sides. You don’t need to cook it through entirely here as we’ll also cook it in the sauce later on. Remove the salmon from the pan then set aside until later.

Fry the garlic

Add the butter to the pan then the garlic. Cook for 2 minutes. Stir often.

Add the asparagus

Add the asparagus and cook for a few more minutes, until the asparagus is nearly cooked.

Add the cream, water, parmesan, peas, basil and lemon zest

Pour in the double cream, water, parmesan, peas, basil and lemon zest. Simmer for 3 minutes.

Add the lemon juice

Add the lemon juice then the salmon fillets and simmer until the salmon is cooked through, about 2-5 minutes. Turn the salmon half way through. Enjoy!

[spring-salmon-5.jpeg]

",[388],{"_22":389},[390,391,392,393,394,395,396,136,397,398,399,400],"2 salmon fillets ","2 tbsp butter ","1/2 tsp chilli flakes ","1/2 tsp dried oregano ","4 garlic cloves, chopped","250g asparagus spears, halved lengthways then cut into 1 inch pieces","150ml double cream ","30g parmesan, grated","75g peas","10g basil, chopped ","1/2 lemon, zested and juiced ",[402,403,404,405,406,407],"Season the salmon with salt and pepper then sprinkle over the chilli flakes and dried oregano. ","In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil then brown the salmon on all sides. You don’t need to cook it through entirely here as we’ll also cook it in the sauce later on. Remove the salmon from the pan then set aside until later. ","Add the butter to the pan then the garlic. Cook for 2 minutes. Stir often. ","Add the asparagus and cook for a few more minutes, until the asparagus is nearly cooked. ","Pour in the double cream, water, parmesan, peas, basil and lemon zest. Simmer for 3 minutes. ","Add the lemon juice then the salmon fillets and simmer until the salmon is cooked through, about 2-5 minutes. Turn the salmon half way through. Enjoy!",[48,51],"30",{"_12":411,"_14":412,"_8":413,"_10":414,"_22":415,"_37":430,"_46":437,"_18":87,"_20":439,"_16":324,"_171":84},"2023-05-02","double-chocolate-cookie","Levain Style Cookie ","

Levain Style Double Chocolate Cookies

These are thick New York style cookies (like the ones from Levain bakery!), they’re studded with chocolate chips and best served slightly warm and gooey. This recipe is also really easy and doesn’t need any chilling time. Because this cookie is basically all chocolate chips, definitely choose a brand that you like! You can use any type of chocolate chip (milk, dark, white…), but my favourite is milk.

This recipe makes about 8-9 very big cookies. These cookies are perfect by themself, but they also make a great dessert, just warm them slightly and serve with some ice cream!

[double-chocolate-cookie-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Plain flour: plain flour provides the structure and is also known as ‘all purpose flour’

Cocoa powder: this is essential to this recipe so can’t be omitted

Baking powder: helps the cookies rise

Butter: unsalted butter is best used here

Light brown sugar and caster sugar: a mix of sugar gives the cookies flavour and allows for the perfect level of spread

Egg: use any (chicken!) egg

Vanilla extract: add as much or as little as you like

Milk chocolate chips: milk chocolate chips are my favourite to use (dark chocolate can be a bit intense in my opinion), but use whatever you want, or a mixture!

[double-chocolate-cookie-3.jpeg]

What to serve this with?

These cookies are perfect served slightly warm (placing in the microwave for 20-30 seconds works particularly well). They’re great by themselves or served with some vanilla ice cream for dessert.

[double-chocolate-cookie-4.jpeg]

Instructions

Preheat the oven and line baking trays

Preheat the oven to 175c/155c fan. Line two large baking trays with baking paper.

Beat the butter and sugar

Beat butter and sugars until light and fluffy.

Add egg and vanilla

Add the egg and vanilla. Beat until well combined.

Add the dry ingredients

Add the plain flour, cocoa powder, baking powder, salt and baking soda. Mix until well combined. Stir in the chocolate chips.

Place in the oven

Weigh the cookies into about 165g balls (you should get around 8 - 9). Place 4 cookies on each baking tray, spaced well apart. Place in the oven for 12-14 minutes. Enjoy!

[double-chocolate-cookie-5.jpeg]

",[416],{"_25":417,"_22":418},"",[419,420,421,422,423,424,425,426,427,428,429],"250g plain flour ","75g cocoa powder","2 tsp baking powder ","1 tsp flaky salt (if using fine salt, use less - about 1/2 tsp)","1/2 tsp baking soda ","200g butter, soft ","200g light brown sugar ","50g caster sugar ","1 egg ","2 tsp vanilla extract ","280g milk chocolate chips ",[431,432,433,434,435,436],"Preheat the oven to 175c/155c fan. Line two large baking trays with baking paper. ","Beat butter and sugars until light and fluffy. ","Add the egg and vanilla. Beat until well combined. ","Add the plain flour, cocoa powder, baking powder, salt and baking soda. Mix until well combined. ","Stir in the chocolate chips. ","Weigh the cookies into about 165g balls (you should get around 8 - 9). Place 4 cookies on each baking tray, spaced well apart. Place in the oven for 12-14 minutes. Enjoy! ",[84,438],"cookies","12 - 14 ",{"_12":441,"_14":442,"_8":443,"_10":444,"_22":445,"_37":461,"_46":470,"_18":87,"_20":87,"_16":17},"2023-05-04","smoky-black-beans","Smoky Black Beans","

Smoky Black Beans

These smoky black beans are super easy and quick to make. Charring the corn gives it a really deep flavour, so I definitely recommend not skipping this step! This dish would also be great with kidney beans instead of black beans, so feel free to use whatever you fancy. I like this served with some flat bread or a tortilla.

The pickled red onions really help to bring the dish together, but if you don’t want to make these then some pickled jalapeños would also give a similar effect!

[smoky-black-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

For the black beans

Onion: a brown or red onion can be used here

Garlic: use as much or as little as you desire!

Tomato puree: provides flavour and colour to the dish

Smoked paprika: adds a smoky flavour to the dish

Black beans: these can be substituted with cooked kidney beans

Sour cream: could be substituted with creme fraiche

Sweetcorn: I used canned sweetcorn here, but fresh would be ideal!

For the pickled onions

Red onion: ideally use red onion here!

White wine vinegar: can be substituted with red wine vinegar

[smoky-black-beans-3.jpeg]

What to serve this with?

This is great served with flat bread or tortillas!

[smoky-black-beans-4.jpeg]

Instructions

Char the corn

In a large frying pan over a high heat add 1 tbsp of oil then the corn kernels. Cook until slightly charred. Remove and set aside.

Make the pickled onions

Make the pickled onions by adding the red onion and white wine vinegar into a small bowl.

Fry the onions

Add 1-2 tbsp of oil to the pan then the onion and a pinch of salt. Cook until softened slightly, about 5 minutes.

Add the garlic, tomato puree and smoked paprika

Add the garlic, tomato puree and smoked paprika. Cook for 2 minutes.

Add the black beans, sour cream and water

Add the black beans, sour cream and water. Simmer for a couple of minutes.

Mash the beans

Mash about half the beans to create a creamy texture. Stir to combine.

Stir in the corn

Stir in half the corn, then taste for seasoning.

Add the toppings

Top with the remaining corn, some pickled red onions, chopped spring onion and extra sour cream. Enjoy!

[smoky-black-beans-5.jpeg]

",[446,456],{"_25":447,"_22":448},"black beans ",[130,449,450,132,451,452,453,454,138,455],"2 garlic cloves, finely chopped ","30g tomato puree ","240g black beans (cooked) ","50g sour cream ","250g sweetcorn kernels ","100ml water","Toppings: pickled red onions, extra sour cream, chopped spring onion ",{"_25":457,"_22":458},"pickled red onions ",[459,460],"1 red onion, finely sliced","100ml white wine vinegar ",[462,463,464,465,466,467,468,469],"In a large frying pan over a high heat add 1 tbsp of oil than the corn kernels. Cook until slightly charred. Remove and set aside. ","Meanwhile, make the pickled onions by adding the red onion and white wine vinegar into a small bowl. ","Add 1-2 tbsp of oil to the pan then the onion and a pinch of salt. Cook until softened slightly, about 5 minutes. ","Add the garlic, tomato puree and smoked paprika. Cook for 2 minutes. ","Add the black beans, sour cream and water. Simmer for a couple of minutes. ","Mash about half the beans to create a creamy texture. Stir to combine.","Stir in half the corn, then taste for seasoning. ","Top with the remaining corn, some pickled red onions, chopped spring onion and extra sour cream. Enjoy! ",[48,49,51,213,50],{"_12":472,"_14":473,"_8":474,"_10":475,"_22":476,"_37":486,"_46":491,"_18":19,"_20":170,"_16":17},"2023-05-24","puttanesca-chickpeas","Puttanesca (ish) Chickpeas","

Puttanesca (ish) Chickpeas

Apparently puttanesca means ‘in the style of prostitutes’, and if any food could evoke provocation then burrata is probably up there too...the perfect promiscuous match! This is great served with crusty bread and a salad. Or, it’s equally nice by itself. The anchovies are delicious and you can’t tell they’re in the sauce - they melt away - but if you are averse to the tiny fish, then just add a bit more salt.

I would definitely recommend buying nice chopped tomatoes for this, but if you don’t have any to hand, then a pinch of sugar at the end should do the trick too.

[puttanesca-chickpeas-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Onion: brown, red, shallots - they’ll all work.

Garlic: add as much (or as little, but I’ll trust you less) as you like.

Chilli flakes: optional, they add a very (!) slight heat.

Tomato paste: this can also be left out, but you’ll have a slightly less tomato rich sauce.

Anchovies: I promise you that you cannot tell there are anchovies in this dish, they just add a salty umami deliciousness to it the sauce. But if you really don’t want to add them then just add a bit more salt!

Olives: non negotiable for a puttanesca (ish) sauce.

Capers: also non negotiable for a puttanesca (ish) sauce.

Chickpeas: butter beans or another white bean would also work well!

Chopped tomatoes: use good quality if you can! But if you can’t, then you may want to add a pinch of sugar at the end.

Burrata: mozzarella would also be delicious, or just leave it out if you’re vegan. However I have seen some vegan burratas online recently…

[puttanesca-chickpeas-3.jpeg]

What to serve this with?

This is perfect with a crusty baguette or on top or sourdough toast. A side salad or some greens would also be great too. But to be honest, there’s already two portions of vegetables in this recipe, tomatoes and chickpeas. I know some of you will say tomatoes are a fruit…and I don’t disagree! Botanically tomatoes are fruit, but nutritionally they’re also considered vegetables. Chickpeas are also another portion of veg (plus lots of fibre). So don’t feel the need to have this with anything else if you don’t want to.

[puttanesca-chickpeas-4.jpeg]

Instructions

Fry the onion

In a medium sized frying pan over a medium heat add 1-2 tbsp of oil then the onion. Cook until softened slightly, about 5 minutes. Stir frequently so the onion doesn’t stick to the pan!

Add the garlic, tomato paste and chilli flakes

Add the garlic, tomato paste and chilli flakes. Cook for 2 minutes and stir often. Garlic has a tendency to burn when unattended to (it’s needy).

Add the anchovies, black olives, capers, chickpeas and tomatoes

Now add everything else apart from the buratta. Stir to combine and bring to a simmer for about 5 minutes, or until thickened slightly.

Top with the burrata

Taste for seasoning (you may want to add a pinch of sugar), then top with the burata and enjoy!

[puttanesca-chickpeas-5.jpeg]

",[477],{"_25":417,"_22":478},[130,449,479,133,480,481,482,284,483,484,485],"1/2 tsp chilli flakes (optional)","5 anchovy fillets, chopped","60g black pitted olives","2 tbsp capers","1 400g can chopped tomatoes","1 150g ball burrata","Oil, salt, sugar (optional)",[487,488,489,490],"In a medium sized frying pan over a medium heat add 1-2 tbsp of oil then the onion. Cook until softened slightly, about 5 minutes. Stir frequently. ","Add the garlic, tomato paste and chilli flakes. Cook for 2 minutes, stir often. ","Add the anchovies, black olives, capers, chickpeas and tomatoes. Stir to combine then simmer for 5 minutes. ","Taste for seasoning (you may want to add a pinch of sugar), then top with burrata and enjoy! ",[48,147,49,51,50,148],{"_12":493,"_14":494,"_8":495,"_10":496,"_22":497,"_37":508,"_46":514,"_18":19,"_20":409,"_16":17,"_517":53,"_52":53},"2023-05-25","bbq-tofu","BBQ Tofu ","

These little tofu nuggets are roasted until crisp and golden then coated in a slightly spicy BBQ sauce. Roasting the tofu is a really effective (and healthier!) way to get it nice and crisp. An air fryer would also do the job too. I’ve used smoked tofu here because it really adds to the BBQ element of the dish, but you can substitute with normal tofu if you can’t find smoked.

This is excellent with rice (or in a taco) and some guacamole.

[bbq-tofu-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Extra firm smoked tofu: the smoked tofu adds to the BBQ element of the dish, but use normal extra firm tofu if you can’t find smoked!

Garlic: add as much as you like...

Spices: the ground spices and herbs here gives the base flavour.

BBQ sauce: use your favourite brand!

Hot sauce: add more if you like it spicy.

Worcestshire sauce: adds a nice savoury element and a bit of acid. Can be left out if needed.

[bbq-tofu-3.jpeg]

Instructions

Place the tofu in the oven

Preheat the oven to 220c/200c fan. Line a large baking tray with baking paper and add 1-2 tbsp of oil. Place the tofu on the baking tray and sprinkle with salt. Put in the oven for 25-30 minutes, or until golden brown and crispy.

Fry the garlic

In a medium sized frying pan over a low-medium heat and 1-2 tbsp of oil then add the chopped garlic. Cook until golden, about 2 minutes.

Add the tofu

Add the tofu then the spices. Cook for a further two minutes.

Add the rest of the ingredients

Stir in the bbq sauce, hot sauce and a splash of Worcestershire sauce. Enjoy!

[bbq-tofu-4.jpeg]

",[498],{"_25":417,"_22":499},[500,501,225,502,503,504,393,505,506,507,138],"300g extra firm smoked tofu, crumbled into small irregular chunks ","2 cloves garlic, finely chopped","1/2 tsp chilli powder","1 tsp smoked paprika ","1/2 tsp ground garlic ","4 tbsp bbq sauce ","1.5 tsp hot sauce ","Splash worcestshire sauce ",[509,510,511,512,513],"Preheat the oven to 220c/200c fan. Line a large baking tray with baking paper and add 1-2 tbsp of oil. Place the tofu on the baking tray and sprinkle with salt. Put in the oven for 25-30 minutes, or until golden brown and crispy. ","In a medium sized frying pan over a low-medium heat and 1-2 tbsp of oil then add the chopped garlic. Cook until golden, about 2 minutes. ","Add the tofu then the spices. Cook for a further two minutes. ","Stir in the bbq sauce, hot sauce and a splash of Worcestershire sauce. ","Serve with rice and guacamole. This would also be great in a taco too! ",[48,515,51,50,516],"tofu","vegan","hidden",{"_12":519,"_14":520,"_8":521,"_10":522,"_22":523,"_37":531,"_46":538,"_18":19,"_20":87,"_16":17,"_517":53},"2023-05-26","harissa-chicken","Harissa Honey Chicken","

This dish uses hardly any ingredients and is ready in 20 minutes. Harissa is a red chilli paste that’s flavoured with different spices and garlic (amongst other things!). It’s one of my favourite things to keep in the cupboard because it adds a lot of flavour with minimal effort. Here I’ve combined it with honey and butter to create a rich, spicy and slightly sweet sauce.

This is delicious with rice, or cous cous. It would also be great with some garlic yoghurt and a side of vegetables too.

[harissa-chicken-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Boneless skin on chicken thighs: this is one of my favourite ways to eat chicken because you get crispy skin and it cooks quickly!

Cornflour: makes the chicken skin extra crispy.

Harissa: harissa is a red chilli paste that’s flavoured with different spices and garlic (amongst other things!). It’s one of my favourite things to keep in the cupboard because it adds a lot of flavour with minimal effort.

Butter: adds a richness to the sauce.

Honey: balances the spiciness of the harissa.

[harissa-chicken-3.jpeg]

What to serve this with?

This is delicious with rice, or cous cous. It would also be great with some garlic yoghurt and a side of vegetables too.

[harissa-chicken-4.jpeg]

Instructions

Season the chicken

Season the chicken with salt and pepper then coat in the cornflour.

Fry the chicken

Heat a few tablespoons of oil in a large frying pan over a medium heat then add the chicken thigh skin down. Cook until golden then flip and fry until fully cooked, it should take about 5-7 minutes on each side. Remove the chicken from the pan and set aside. Discard the oil.

Add the butter, honey and harissa

Over a low-medium heat, melt the butter, honey and harissa. Add the chicken back to the pan and stir to coat on each side. Enjoy!

[harissa-chicken-5.jpeg]

",[524],{"_25":417,"_22":525},[526,527,528,529,391,530],"4 skin on chicken thighs, boneless","2 tbsp cornflour ","2 tbsp honey ","2 tbsp harissa ","Oil, salt, pepper",[532,533,534,535,536,537],"Season the chicken with salt and pepper then coat in the cornflour. ","Heat a few tablespoons of oil in a large frying pan over a medium heat then add the chicken thigh skin down. ","Cook until golden then flip and fry until fully cooked, it’ll should take about 5-7 minutes on each side. ","Remove the chicken from the pan and set aside. Discard the oil. ","Over a low-medium heat, melt the butter, honey and harissa.","Add the chicken back to the pan and stir to coat on each side. Enjoy!",[48,539,51,148],"chicken",{"_12":541,"_14":542,"_8":543,"_10":544,"_22":545,"_37":564,"_46":571,"_18":19,"_20":87,"_16":17,"_517":53},"2023-05-30","big-mac-tacos","Big Mac Taco ","

These are really easy to make and so delicious! They’re all over social media right now, and I have to say it may be my favourite viral recipe to date. I used vegetarian burgers instead of mince beef here, mainly because that’s what I had in the fridge and I’m *trying* to eat less meat. But if you want, use mince beef instead!

Fill the taco with whatever you want, but to be truly Big Mac-esque, add lettuce, onion, cheese and pickles. And don’t forget the Big Mac sauce! You can make your own (recipe is included below), or just use some store bought burger sauce instead.

[big-mac-tacos-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Vegetarian burger: you’ll want to use the kind of burger you find in the fridge section of the supermarket (rather than the freezer section!), and they’ll need to be a bit ‘sticky’ so it adheres to the tortilla. Beyond burgers worked well! You can also of course subsitute this for mince beef.

Mini tortilla wraps: use the mini kind here rather than the standard size.

Sliced cheese: I like to use American style sliced cheese here (similar to the one you get in a Big Mac), but use whatever your favourite is if you don’t like this!

Lettuce, onion, pickles: add as much or as little as you like!

[big-mac-tacos-3.jpeg]

What to serve this with?

These are perfect as is. But if you want something extra then some chips or wedges would go very well.

Instructions

Make the burger sauce

If you want to make your own burger sauce (storebought is fine if not!), then just mix all the ingredients together in a small bowl.

Assemble the taco

Divide the burgers into two then roll into a ball. If you’re using mince beef instead of the vegetarian burgers, then each taco should have about 55g of meat. Press each ball into one tortilla, ensuring it’s spread evenly and covers the surface.

Cook the taco

In a non-stick frying pan over a medium heat, add the taco ‘meat’ side down. Cook for two minutes or until golden brown. It may stick slightly to the pan, but just release gently with a spatula. Flip it over then add the cheese and cook for a further 1-2 minutes, or until the tortilla is lightly toasted.

Fill the taco

Top with lettuce, onion, pickles and the burger sauce. Enjoy!

[big-mac-tacos-4.jpeg]

",[546,556],{"_25":547,"_22":548},"tacos ",[549,550,551,552,553,554,555],"2 vegetarian burgers (don’t use frozen ones, I used beyond meat and it worked well!) or 220g mince beef ","4 mini tortilla wraps ","4 slices cheese ","Lettuce, finely shredded","Onion, finely chopped ","Pickles, finely sliced","Oil ",{"_25":557,"_22":558},"burger sauce ",[559,560,561,562,563],"60g mayonnaise ","30g ketchup ","10g mustard ","2 pickles, finely chopped ","1 tsp pickle liquid ",[565,566,567,568,569,570],"If you want to make your own burger sauce (storebought is fine if not!), then just mix all the ingredients together in a small bowl. ","Divide the burgers into two then roll into a ball. If you’re using mince beef instead of the vegetarian burgers, then each taco should have about 55g of meat. ","Press each ball into one tortilla, ensuring it’s spread evenly and covers the surface. ","In a non-stick frying pan over a medium heat, add the taco ‘meat’ side down. Cook for two minutes or until golden brown. It may stick slightly to the pan, but just release gently with a spatula. ","Flip it over then add the cheese and cook for a further 1-2 minutes, or until the tortilla is lightly toasted. ","Top with lettuce, onion, pickles and the burger sauce. Enjoy! ",[48,51,50,148],{"_12":573,"_14":574,"_8":575,"_10":576,"_22":577,"_37":585,"_46":591,"_18":19,"_20":87,"_16":17,"_517":53,"_171":49},"2023-06-01","aubergine-beans","Aubergine Butter Beans ","

This is super easy and ready in about 20 minutes! Butter beans are one of my favourite pulses because they’re really creamy and soft, so they work very well with the heat of harissa. If you like it spicy, feel free to add a bit more harissa!

If you don’t like aubergine, or want to use a different pulse, read below for possible substitutions.

[aubergine-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Aubergine: this can be subsituted for some finely sliced pepper (preferably red, orange or yellow!). Just cook it until softened and sweet.

Garlic: add as much as you want!

Chopped tomatoes: good quality chopped tomatoes do really make a difference, but a pinch of sugar will always be a good thing for the chopped tomatoes that need a bit of extra help.

Butter beans: the creaminess of butter beans works really well with the spiciness of the harissa, but they can be substituted for other white beans or chickpeas.

Capers: these give a nice acidity to the dish, but can be left out if you want!

[aubergine-beans-3.jpeg]

What to serve this with?

This is great with bread or to be honest any carb would go well! Think little roasted potatoes, some cous cous, rice… But when I’m not feeling too hungry, I like to have it with a side salad (beans actually do have a fair bit of carbs anyway, so should be pretty filling by themselves!).

[aubergine-beans-4.jpeg]

Instructions

Cook the aubergine

In a large frying pan over a high heat, add 1-2 of oil then the aubergine. Cook until softened, about 5 minutes. Stir frequently.

Add the garlic

Add the garlic and cook for 2 minutes. Stir regularly.

Add everything else

Add the harissa, chopped tomatoes, capers and butter beans. Simmer for 5 minutes. Top with yoghurt and chopped coriander (or parsley). Enjoy!

[aubergine-beans-5.jpeg]

",[578],{"_25":417,"_22":579},[580,449,581,483,582,583,138,584],"1 aubergine, sliced into 1/4 inch cubes","2.5 tbsp harissa","1 400g can butter beans, drained ","2 tbsp capers ","Topping: yoghurt, chopped coriander/parsley ",[586,587,588,589,590],"In a large frying pan over a high heat, add 1-2 of oil then the aubergine. Cook until softened, about 5 minutes. Stir frequently.","Add the garlic and cook for 2 minutes. Stir regularly. ","Add the harissa, chopped tomatoes, capers and butter beans. ","Simmer for 5 minutes. ","Top with yoghurt and chopped coriander (or parsley). Enjoy! ",[48,49,51,148,50,516],{"_12":593,"_14":594,"_8":595,"_10":596,"_22":597,"_37":607,"_46":612,"_18":19,"_20":87,"_16":17,"_517":53},"2023-06-02","garlic-ginger-tofu","Garlic Tofu ","

This is really quick and easy with minimal ingredients used. I love garlic (and I'm hoping you do too), so we’ve got used different types here: fresh and the powder version. The extra firm tofu and cornflour will really help it to crisp up, so don’t substitute these ingredients!

Honey, soy and garlic were made to eaten together, so this classic dish will definitely be a crowd pleaser.

[garlic-ginger-tofu-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Extra firm tofu: use extra firm tofu here to ensure it crisps up well!

Cornflour: also helps the tofu crisp up.

Garlic powder: I love garlic powder and will put it on anything, but if you don’t have it to hand then this can be left out, although it’ll be slightly less delicious…

Light soy sauce: essential for seasoning!

Honey: gives the sauce a slight sweetness and adds to the texture.

Ginger: can be left out if you want!

Garlic: add as much as you like!!!

What to serve this with?

This is great served with a side of vegetables and some rice.

[garlic-ginger-tofu-3.jpeg]

Instructions

Prepare the tofu

Dry the tofu well then mix the tofu pieces in the cornflour and garlic powder. Preheat your air fryer to 190c and cook for 10-15 minutes until crispy. If you don't have an air fryer it can also be cooked in the oven at 220c/200c fan but it'll take about 25-30 minutes.

Fry the garlic

In a medium sized frying pan in a low-medium heat, add the ginger and garlic. Cook for 2 minutes, until golden.

Add the soy sauce and honey

Reduce the heat to low then add the soy sauce and honey. Stir until evenly combined. Pour in the tofu pieces, stirring well to coat each piece in the sauce. Enjoy!

[garlic-ginger-tofu-4.jpeg]

",[598],{"_25":417,"_22":599},[600,601,602,603,604,605,606,261],"300g extra firm tofu, sliced into small rectangles ","3 tbsp cornflour ","1 tbsp garlic powder ","3 tbsp light soy sauce ","2.5 tbsp honey ","1 tbsp grated ginger ","2 garlic cloves, grated",[608,609,610,611],"Dry the tofu well then mix the tofu pieces in the cornflour and garlic powder. Preheat your air fryer to 190c and cook for 10-15 minutes until crispy. If you don't have an air fryer it can also be cooked in the oven at 220c/200c fan but it'll take about 25-30 minutes. ","In a medium sized frying pan in a low-medium heat, add the ginger and garlic. Cook for 2 minutes, until golden. ","Reduce the heat to low then add the soy sauce and honey. Stir until evenly combined.","Pour in the tofu pieces, stirring well to coat each piece in the sauce. ",[48,515,51,50,148],{"_12":614,"_14":615,"_8":616,"_10":617,"_22":618,"_37":631,"_46":636,"_18":19,"_20":87,"_16":17,"_517":53},"2023-06-06","cajun-chickpeas","Cajun Chickpeas","

Everyone has their own take on cajun seasoning, but in general it’s a blend of different spices and dried herbs such as smoked paprika, dried thyme, onion powder etc. We know that chickpeas go well with spice (hello delicious chickpea curries!) so here we’ve got quick and easy creamy cajun chickpeas.

This dish also contains about 3 vegetables - 4 if you count chickpeas - so it’s the perfect mid week meal when you’re wanting something quick and nutritious. If you like extra spice then you can add a bit of dried chilli powder too.

[cajun-chickpeas-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Onion: you can use any variety of onion here (brown, red, shallots - they’ll all do!)

Pepper: use any colour but just beware that green will give it a slight bitter taste.

Tomato paste: this gives flavour and colour to the dish so can’t really be substituted.

Spices and herbs: provides the cajun flavour to this recipe!

Chickpeas: these can be substituted with most other cooked beans/pulses.

Cream cheese: try to use the full fat version because some low fat brands may split.

Spinach: can be left out but gives a nice pop of colour and extra nutrients!

[cajun-chickpeas-3.jpeg]

What to serve this with?

Salad, an extra portion of vegetables, rice, little squares of roasted potatoes…This dish would go with a lot of things!

[cajun-chickpeas-4.jpeg]

Instructions

Fry the onion and peppers

In a medium sized frying pan over a medium-high heat, add the oil then once the pan is nice and hot, add the onion and peppers with a pinch of salt. Let this cook until the onions and peppers have softened, stirring regularly. This will take about 5 minutes.

Add the garlic, tomato paste and spices

Reduce the heat to medium then add the garlic, tomato paste and spices and cook for another 2 minutes. Stir it frequently!

Add the chickpeas, water and cream cheese

Add the chickpeas, water and cream cheese then bring to a simmer over a high heat. Let this cook for 2 more minutes. Then all that’s left to do is stir in the spinach and cook until wilted. Taste for seasoning and that’s it!

[cajun-chickpeas-5.jpeg]

",[619],{"_25":417,"_22":620},[279,621,29,622,503,623,624,625,626,627,284,628,629,630,138],"1 pepper, finely sliced ","50g tomato paste","1/4 tsp dried oregano ","1/4 tsp dried thyme ","1/8 tsp black pepper ","1 tsp garlic powder ","1 tsp onion powder ","50g cream cheese ","150ml water ","75g spinach ",[632,633,634,635],"In a medium sized frying pan over a medium-high heat, add 1-2 tbsp of oil then the onion and peppers with a pinch of salt. Cook until softened, about 5 minutes. ","Reduce the heat to medium then add the garlic, tomato paste and spices. Cook for 2 minutes. ","Add the chickpeas, water and cream cheese. Bring to a simmer and cook for 2 minutes. ","Stir in the spinach and cook until wilted. And that's everything! ",[48,147,51,49,148],{"_12":638,"_14":639,"_8":640,"_10":641,"_22":642,"_37":659,"_46":666,"_18":87,"_20":87,"_16":355,"_517":53},"2023-06-08","chicken-smash-burger","Chicken Smash Burger","

One of my favourite things to eat are burgers, especially smash burgers because the extra surface area means extra caramelisation which we know means extra deliciousness. And these are super easy! I find chicken burgers have a tad less flavour than beef, so I’ve added some extra spices and herbs in the chicken mixture too. Also, the black pepper and garlic mayonnaise goes so well with it, so please don’t skip this part!

The recipe is for 4 people, but if you’re only cooking for 2 (or 1!) then the chicken mixture keeps really well in the fridge so you can fry them up whenever you want!

[chicken-smash-burger-5.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Chicken mince: can be substituted with turkey mince if you prefer!

Dried herbs and spices: I wanted to add some extra flavour into the chicken because no one wants an unseasoned chicken!! However, I’m aware there’s quite a long list, so just add whatever you have.

Brioche buns: use your favourite burger bun - brioche or not.

Cheese: I like to use American-style cheese here, but use whatever your preference is!

Mayonnaise: use full fat or light.

Garlic: garlic and chicken are two flavours that were meant for each other, I find about 2 medium sized garlic cloves works pretty well with this quantity of mayonnaise.

Freshly ground black pepper: please use the freshly ground variety, and add as much as you like.

[chicken-smash-burger-3.jpeg]

What to serve this with?

A side salad, some chips or wedges, potato salad… burgers are special because they go with most side dishes.

[chicken-smash-burger-4.jpeg]

Instructions

Mix the chicken with the spices

Place all of the chicken mince with the spices, dried herbs and salt into a bowl. Use reusable gloves if you don’t like touching raw meat, because the easiest way to mix the chicken with the spices is with your hands! Ensure it’s very well mixed before moving onto the next step.

Portion into balls and flatten

Before the next step, I like to have a small bowl of cold water nearby. Chicken mince is sticky, far more than beef or pork mince, and because of that it’s a little bit more difficult to work with. So I lightly wet my hands before rolling the mince into balls as it helps it stick a lot less! You’ll want the balls to be about 60g each, then flatten it to 1/4 inch thickness with a glass or jar. Again, I like to wet the bottom of the glass before flattening the chicken, so it’s less likely to stick!

Cook the patties

If you’re cooking all the patties, you’ll need to do this in batches. It may be helpful to have your oven on a warming temperature (i.e. about 100c) to keep the patties warm once cooked. A large frying pan is best here, and make sure you add enough oil (we don’t want our little patties sticking!). Fry until they’re golden on each side and fully cooked, it should take a couple of minutes per side.

Prepare the mayonnaise

Whilst the patties are cooking you can mix together the mayonnaise with freshly ground black pepper and crushed garlic.

Add the cheese

Cover with a lid (or a large enough flat baking tray) and let the cheese melt slightly, it won’t take very long! Although if you’re going to add the patties into the oven to keep warm, you can probably skip this step as the heat from the oven should melt the cheese.

Assemble the burger

Now the best part, assembly! You can assemble it however you like, but my favourite way is: bottom bun, mayonnaise, lettuce, x2 patties, more mayo then top bun. Enjoy!!

",[643,654],{"_25":644,"_22":645},"chicken burger",[646,184,624,623,647,648,649,650,651,652,653],"500g chicken mince ","2 tsp garlic powder ","1/4 tsp black pepper ","1/2 tsp salt ","4 brioche buns, lightly toasted ","Lettuce, finely shredded ","8 slices of cheese ","Salt, oil ",{"_25":655,"_22":656},"black pepper garlic mayonnaise ",[194,657,658],"2 garlic cloves, crushed ","Freshly ground black pepper ",[660,661,662,663,664,665],"Add the chicken mince, spices/dried herbs, salt and pepper into a bowl. Mix well with your hands. ","Divide the mixture into 60g balls then flatten so they’re about 1/4 inch thick - a glass or jar is useful when flattening! I find chicken mince quite sticky to work with, so I like to have little bowl of water nearby, just lightly wet your hands before you touch the mince, and it should stick a bit less! ","In a large frying pan over a medium heat, add 1-2 tbsp of oil. Once the pan is hot, add the patties. Sprinkle a little salt over them then let cook for a couple minutes on each side, or until they’re fully cooked and golden. ","For the mayonnaise, mix together the garlic and as much or as little black pepper as you like. ","Once cooked, add the cheese and cover with a pan (or a baking tray). Let the cook for a minute or until it’s melted slightly. ","Now it’s assembly time. Spoon the mayonnaise on the bun then sprinkle over some lettuce. Add a couple of patties, more mayonnaise and the other side of the bun. Enjoy!",[48,539,51,667,213],"burger",{"_12":669,"_14":670,"_8":671,"_10":672,"_22":673,"_37":688,"_46":695,"_18":19,"_20":697,"_16":17,"_517":53},"2023-06-11T15:48:20.510Z","salmon-curry","Coconut Salmon Curry","

This creamy salmon curry is the perfect dinner option. It’s easy, quick and full of flavour! The creamy coconut sauce works really well with the salmon, and it’s perfect with some white rice to soak it all up. It’s also pretty nutritious, with three different types of vegetables, plus healthy fats from the omega-3.

My preferred chilli to use is scotch bonnet, but use whatever your favourite is! Just remember to decrease or increase the quantity of chilli depending how hot the variety you use is.

[salmon-curry-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Salmon: salmon works really well here as its strong flavour and meaty texture holds up well against the sauce.

Onion: either brown or red will work!

Pepper: use any colour, but just remember that green has a slight bitterness to it.

Garlic: as usual, add as much or as little as you like!

Ginger: I find grating the ginger is easiest, but it can also be very finely chopped if you prefer.

Scotch bonnet: my favourite chilli! But you can substitute this for whatever your preference is.

Spices: make sure you use a curry powder that you really like as it’s the main flavour in the sauce, I like to use West Indian curry powder.

Coconut milk: full fat or light coconut milk will work here.

Thyme: this is optional, but it adds a bit more fragrance and depth to the sauce.

Spinach: provides a nice pop of colour and extra nutrients.

Lime: can be substituted with lemon if needed!

Chopped coriander: adds freshness and another level of flavour to the finished dish.

Sugar: curries are all about balancing flavours so sometimes a little bit of sugar helps out with this. However, it is optional so don’t feel obliged to use!

[salmon-curry-3.jpeg]

What to serve this with?

This is excellent with rice but it would be great with roti too.

[salmon-curry-4.jpeg]

Instructions

Cook the salmon

Season the salmon well with salt, and don’t forget to salt the skin too! I find a non-stick pan is best when cooking fish. Add 1-2 tbsp of oil to the pan and place it over a medium heat. When the pan is nice and hot, add the salmon skin side down and fry for about 3 minutes until the skin is crisp. Then flip the fillets over and cook for about 1-2 minutes. It doesn’t need to be fully cooked at this point because the salmon will be added back into the sauce later on. Remove the salmon from the pan and set aside until later.

Fry the vegetables

Add the onion and pepper into the pan and cook until softened, this will take about 5 minutes. Stir it every now and again so it doesn’t stick to the bottom of the pan. Then, add the garlic, ginger, scotch bonnet and the spices. Cook for 2 more minutes and stir it regularly.

Add the coconut milk

Add the coconut milk and thyme (if using), increase the heat to high and simmer for 5 minutes. Then add the spinach and cook until wilted.

Add the rest of the ingredients

Reduce the heat to medium then squeeze in the lime juice and stir in the chopped coriander. Taste for seasoning as you may need to add a bit more salt or sugar. Sometimes curries needs sweetness to balance the flavours, but if you don’t want to add it then it’s completed optional.

Add the salmon back to the pan

Add the salmon back to the pan then simmer for a couple of minutes, or until the salmon is fully cooked.

[salmon-curry-5.jpeg]

",[674],{"_25":417,"_22":675},[676,279,677,449,678,679,680,681,682,343,683,684,685,231,686,687],"2 salmon fillets","1 pepper, finely sliced","1 inch ginger, grated ","1/8 scotch bonnet, finely chopped","1.5 tbsp curry powder ","1/2 tsp ground turmeric ","1 tsp ground coriander","2 sprigs thyme (optional) ","Handful of spinach ","1/2 lime, juiced","1 tsp sugar (optional) ","Oil, salt",[689,690,691,692,295,693,694],"Sprinkle the salmon with salt. In a non-stick saucepan over a medium heat, add 1-2 tbsp of oil. Once the pan is hot, add the salmon skin side down and fry for about 3 minutes until the skin is crisp. Flip the fillets over and cook for about 1-2 minutes. It doesn’t need to be fully cooked at this point. Remove the salmon from the pan and set aside until later. ","Add the onion and pepper into the pan and cook until softened, about 5 minutes. Stir often. ","Add the garlic, ginger, scotch bonnet and the spices. Cook for 2 minutes. Stir frequently.","Add the thyme and coconut milk, increase the heat and simmer for 5 minutes. ","Reduce the heat to medium then stir in the lime juice and chopped coriander. Taste for seasoning. Sometimes I find curries need a small amount of sugar to balance the flavours, so if you think it needs a bit of sweetness, add the tsp of sugar. This is optional though! ","Add the salmon back to the pan and simmer for a couple minutes, or until fully cooked. Enjoy! ",[48,696,51,354,213],"salmon","20",{"_12":699,"_14":700,"_8":701,"_10":702,"_22":703,"_37":713,"_46":719,"_18":19,"_20":409,"_16":17,"_517":53,"_52":53,"_171":516},"2023-06-13","thai-tofu","Thai Style Tofu ","

Roasting the tofu may take a little bit of time, but I promise it’s worth it! You end up with little crunchy nuggets that keep their texture really well when coated in the sauce. This recipe is a play on the classic thai dish, called pad kra pao gai, but here we have the vegan version!

I love the aromatic and slightly aniseed flavour of Thai basil, it’s really one of my favourite ingredients to use! This recipe is also great with very thinly sliced green beans, just fry them first, before you add the garlic.

[thai-tofu-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Tofu: I like to use extra firm tofu, but make sure you remove as much excess moisture as you can! I usually squeeze it between a clean tea towel a couple of times.

Thai basil: provides the key aromatic flavour to this dish.

Garlic: there’s not many ingredients in this dish so garlic is important! Add as much as your heart desires!

Chilli: birds eye chillies are best here, but you can use whatever you have.

Dark and light soy sauce: both are important in this recipe.

Sugar: can be substituted with honey or your favourite sweetener.

Cornflour: makes the sauce thick, can’t be substituted with normal flour!

[thai-tofu-3.jpeg]

What to serve this with?

This is perfect with white rice.

[thai-tofu-4.jpeg]

Instructions

Prepare the tofu

Preheat the oven to 220c/200c fan. Line a large baking tray with baking paper and add 1-2 tbsp of oil. Drain the tofu from the package and dry it as best you can! I like to use a clean tea towel to squeeze the moisture out. Then, crumble the tofu into tiny pieces. Place the tofu on the baking tray and put in the oven for 25-30 minutes, or until golden brown and crispy.

Prepare the rest of the ingredients

For the thai basil, remove the leaves from the stem and chop the stems very finely. Then, roughly chop the leaves. Finely chop the garlic and the chilli.

Fry the aromatics

In a medium sized frying pan over a low-medium heat add 1-2 tbsp of oil. Once the pan is hot, add the chopped garlic, chilli and thai basil stems. Cook until golden, about 2 minutes.

Make the sauce

Add the tofu back into the pan. Then add the soy sauces, sugar and cornflour mixed with water. Increase the heat to medium. Cook until thickened and stir constantly. It should take a couple of minutes. Stir in the thai basil leaves, and that’s it!

[thai-tofu-5.jpeg]

",[704],{"_25":417,"_22":705},[706,707,29,708,709,710,711,712,555],"300g extra firm tofu, drained and excess moisture removed","10g thai basil, stems finely chopped and leaves roughly chopped ","1/2 - 1 chilli, finely chopped ","2 tsp light soy","2 tsp dark soy ","1.5 tsp sugar ","1 tsp cornflour mixed with 4 tbsp water ",[714,715,716,717,718],"Preheat the oven to 220c/200c fan. Line a large baking tray with baking paper and add 1-2 tbsp of oil. Place the tofu on the baking tray. Put in the oven for 25-30 minutes, or until golden brown and crispy. ","In a medium sized frying pan over a low-medium heat add 1-2 tbsp of oil. Once the pan is hot, add the chopped garlic, chilli and thai basil stems. Cook until golden, about 2 minutes. Stir often.","Add the tofu back into the pan. Then add the soy sauces, sugar and cornflour mixed with water. ","Increase the heat to medium. Cook until thickened and stir constantly. It should take a couple of minutes.","Stir in the thai basil leaves. Enjoy!",[48,515,516,51,50],{"_12":721,"_14":722,"_8":723,"_10":724,"_22":725,"_37":735,"_46":739,"_18":170,"_20":741,"_16":742,"_517":53},"2023-06-15T10:35:43.575Z","tomato-salad","Tomato Salad ","

This is one of those special dishes where the finished product is far superior to the sum of its parts. I’m not even sure if this can be called a recipe, but it definitely is the perfect thing to make in summer, when you’ve got access to great tomatoes and you don’t want to turn the oven on.

This dish has minimal ingredients, most of which can be swapped around for whatever you have in your cupboard / fridge. So if you want a really simple and quick tomato salad then this recipe is for you!

[tomato-salad-2.jpeg]

What to serve this with?

This is incredible with some crusty bread to mop up all the juices. Also if you have a garlic mayonnaise to hand, it’s great with this too!

Ingredients

Tomatoes: you’ll want medium/large tomatoes for this, and because tomatoes are the main ingredient here, it’s best if they’re good quality! It’s also fun to have a selection of colours, but obviously this is only optional…

Extra virgin olive oil: use your favourite good quality olive oil here!

Apple cider vinegar: you can substitute this with most vinegars.

Chopped herbs: my favourite herbs with tomatoes are basil, but I also like a little bit of dill and chives too! But use whatever you want.

Capers: this is optional (but because I’m a caper fiend I couldn't resist adding them).

Flaky sea salt: flaky is best!

Freshly cracked black pepper: please only use the freshly cracked black pepper here.

[tomato-salad-3.jpeg]

Instructions

Slice the tomatoes

Slice the tomatoes then place it on your serving dish and sprinkle liberally with flaky salt and black pepper. Tomatoes like to be seasoned, so don’t be shy!

Make the dressing

In a small glass or jar, mix together the extra virgin olive oil and vinegar well.

Top with herbs

Pour the dressing over the tomatoes, then top with chopped herbs and capers (if using). And that’s it!

",[726],{"_25":417,"_22":727},[728,729,730,731,732,733,734],"5-6 tomatoes (about 350g), sliced ","2 tbsp extra virgin olive oil ","1 tbsp apple cider vinegar","2 tbsp chopped herbs (e.g. basil, chives, dill) ","1-2 tbsp capers (optional) ","Flaky sea salt ","Freshly cracked black pepper ",[736,737,738],"Place the sliced tomatoes on your serving dish and sprinkle liberally with with flaky salt and black pepper. ","In a small glass or jar mix together the extra virgin olive oil and vinegar. ","Pour the dressing over the tomatoes, then top with chopped herbs and capers (if using). And that’s it! ",[48,516,740,169],"salad","0","2-3 ",{"_12":744,"_14":745,"_8":746,"_10":747,"_22":748,"_37":757,"_46":764,"_18":170,"_20":765,"_16":121,"_517":53},"2023-06-18","lemon-loaf","Easy Lemon Loaf","

This is hands down the easiest cake I’ve ever made! The preparation time is less than 10 minutes, and it comes together with minimal equipment.

Before baking I like to scatter some extra sugar over the top of the cake, which when cooked, turns into a lovely crackly sugar topping. However if you want to put icing/frosting on this then skip this part! This cake would work also really well with a classic lemon icing sugar glaze.

[lemon-loaf-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Lemon zest: essential to the cake!

Caster sugar: can be substituted with granulated sugar.

Full fat yoghurt: greek yoghurt or plain will both work.

Vegetable oil: can be substituted with another neutral tasting oil, e.g. sunflower oil.

Eggs: can’t be substituted!

Plain flour: also known as all purpose flour.

Baking powder and baking soda: both essential for the cake to rise.

[lemon-loaf-3.jpeg]

What to serve this with?

This is perfect as is, but if you want to make it into a dessert it would be delicious with some whipped cream and fresh berries.

[lemon-loaf-4.jpeg]

Instructions

Preheat the oven and line the tin

Preheat the oven to 180c/160c fan. Line a 2lb loaf tin with baking paper. To make this recipe even quicker, I like to use the loaf tin liners!

Mix sugar with lemon zest

In a large bowl, add 200g of caster sugar and the lemon zest. Pinch it between your fingers to help release the flavours.

Add the wet ingredients

Whisk in the yoghurt, vegetable oil and eggs.

Add the dry ingredients

Add the flour, baking powder, baking soda and salt. Whisk to combine evenly.

Bake

Pour into the tin, then sprinkle over the 2 tbsp of caster sugar. Place in the oven for 50-55 minutes. If a skewer is inserted into the centre of the cake, it should come out clean (a few crumbs is fine but no raw batter). Remove the cake from the tin and let cool on a wire rack. Enjoy!

[lemon-loaf-5.jpeg]

",[749],{"_25":417,"_22":750},[751,752,753,754,366,755,756,370],"2 tbsp lemon zest ","200g + 2tbsp caster sugar","125g full fat yoghurt (greek or plain both work)","125g vegetable oil","180g plain flour ","1/2 tsp baking powder",[758,759,760,761,762,763],"Preheat the oven to 180c/160c fan. Line a 2lb loaf tin with baking paper.","In a large bowl, add 200g of caster sugar and the lemon zest. Pinch it between your fingers to help release the flavours.","Add the yoghurt, vegetable oil and eggs. Whisk to combine. ","Add the flour, baking powder, baking soda and salt. Whisk to combine evenly. ","Pour into the tin, then sprinkle over the 2 tbsp of caster sugar. Place in the oven for 50-55 minutes. If a skewer is inserted into the centre of the cake, it should come out clean (a few crumbs is fine but no raw batter). ","Remove the cake from the tin and let cool on a wire rack. Enjoy!",[84,85],"50",{"_12":767,"_14":768,"_8":769,"_10":770,"_22":771,"_37":783,"_46":790,"_18":170,"_20":170,"_16":355,"_517":53},"2023-06-19","spinach-beans","Spinach Feta Beans ","

The vibrant green colour makes it feel perfect for spring or summer, and it’s a great sharing dish with some crusty bread! I’d definitely recommend topping this with crumbled feta, some chopped dill and extra virgin olive oil. So please don’t skip this step!

Why you’ll love this dish

Nutritious - this dish is packed with nutrients from the spinach and lots of fibre from the butter beans. So not only is it easy and quick, it’s very healthy too!

Quick - this is an easy and quick meal when you want something ready in 20 minutes (or less!).

[spinach-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Frozen spinach: you can use fresh spinach if you want, but since frozen is a lot more compact, it’s much easier to blend the quantity needed!

Feta: This provides the main flavour to the sauce so don’t skip this!

Lemon juice: gives the dish some needed acidity!

Butter: can be substituted with your preferred cooking oil.

Spring onions: spring onions cook a bit faster than normal onion, so I sometimes like to use them for quick recipes! We’ll be cooking down the whites of the spring onion, but then we’re keeping the green part to sprinkle over the dish at the end.

Garlic: add as much as you like!

Butter beans: can be substituted for any other white bean.

Cornflour: to thicken the sauce! Can’t be substituted with normal flour.

Parmesan: gives an extra layer of flavour and umami to the dish.

Chopped dill: the combination of spinach, feta and dill makes this recipe feel slightly reminiscent of spanakopita.

Extra virgin olive oil: I definitely recommend drizzling a bit of olive oil at the end, it really adds to final dish!

[spinach-beans-3.jpeg]

What to serve this with?

This is excellent with some crusty bread!

Instructions

Make the sauce

In a blender or nutribullet, add the spinach, feta, lemon juice and water. Blitz until smooth.

Cook the spring onions and garlic

In a medium sized frying pan over a medium heat, add the butter (or oil if using!). Once the pan is nice and hot, add the whites of the spring onions and cook for 2 minutes. We’ll be using the green part of the spring onion as a garnish for the finished dish. Then, add the garlic and cook for another 2 minutes. Remember to stir regularly!

Cook the sauce

Pour in the spinach mixture, butter beans and cornflour mixed with water. Increase heat to high and simmer until thickened. You’ll need to stir constantly at this point, but it should only take a couple of minutes. Then stir in the parmesan and taste for seasoning!

Top with garnishes

Top with chopped dill, crumbled feta, extra virgin olive oil and the green parts of the spring onion. And that’s everything!

[spinach-beans-4.jpeg]

",[772],{"_25":417,"_22":773},[774,775,201,629,391,776,777,778,779,780,200,781,782],"150g frozen spinach ","175g feta (plus about 25g-50g extra for the topping) ","2 spring onions, finely sliced ","4 garlic cloves, finely sliced","2 400g cans of butter beans, drained ","1 tbsp cornflour, mixed with 1 tbsp water ","2 heaped tbsp grated parmesan","1-2 tbsp extra virgin olive oil ","Cooking oil, salt ",[784,785,587,786,787,788,789],"Add the spinach, feta, lemon juice and water to a blender. Blitz until smooth. ","In a medium sized frying pan over a medium heat, add the butter. Once the pan is hot, add the whites of the spring onion (keep the greens for the garnish!) and cook for 2 minutes. ","Pour in the spinach mixture, butter beans and cornflour mixed with water. ","Increase the heat to high and simmer until thickened, stirring constantly. It’ll take about 2 minutes. ","Stir in the parmesan then taste for seasoning. ","Top with chopped dill, feta, extra virgin olive oil and the green parts of the spring onion. ",[48,49,50,51,148],{"_12":792,"_14":793,"_8":794,"_10":795,"_22":796,"_37":806,"_46":812,"_18":19,"_20":87,"_16":17,"_517":53},"2023-06-22","tomato-chickpea-curry","Tomato Curry ","

Tomato, coconut and chickpeas are a trilogy that were made for each other. I often use canned tomatoes in curries, but in summer I love to make fresh tomato curries. They make the curries deliciously sweet and refreshing, so I definitely urge you to try it!

Why you’ll love this dish

Quick - this is very easy and ready in about 20 minutes, so if you're looking for an simple dish that's full of flavour, this is for you!

Seasonal - tomato curries are one of my favourite ways to use tomatoes in summer. It’s also a surprisingly light and refreshing curry, so it’s perfect for the warmer months.

[tomato-chickpea-curry-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Cherry tomatoes: I like to use a mixture of colours (red and yellow), but this is completely optional.

Garlic: lots of garlic is essential here!

Ginger: also a non-negotiable, ginger works particularly well with tomatoes.

Chilli: add as much as you want!

Spices: provides the base flavour to the curry.

Coconut milk: full fat is best here!

Chickpeas: can be substituted for most other canned beans.

Spring onion: optional! Used as a garnish.

[tomato-chickpea-curry-3.jpeg]

What to serve this with?

This is perfect with rice or paratha.

[tomato-chickpea-curry-4.jpeg]

Instructions

Fry the tomatoes

In a large frying pan over a medium-high heat, add 1-2 tbsp of oil (any neutral oil or coconut oil will work here). Once the pan is hot, add the tomatoes and a good pinch of salt. Cook for 5 minutes, stirring occasionally. After the 5 minutes is up, the tomatoes should be softened.

Add the garlic, ginger and chilli

Reduce the heat to medium then add the garlic, ginger, and chilli. Cook for 2 minutes, or until the garlic is golden. Stir often so it doesn’t burn.

Add the spices

Add the spices and cook for another 2 minutes. Stir frequently.

Pour in coconut milk and chickpeas

Pour in the coconut milk and chickpeas. Increase the heat to high and simmer for 5-10 minutes, or until thickened slightly. Taste for seasoning as you may need to add a bit more salt. Top with sliced spring onions and that’s everything!

[tomato-chickpea-curry-5.jpeg]

",[797],{"_25":417,"_22":798},[799,800,605,708,801,682,802,803,804,134,805,138],"600g cherry tomatoes, halved","4 garlic cloves, chopped ","1 tsp ground cumin","1/2 tsp turmeric","1/2 tsp fennel seeds","400ml coconut milk","1 spring onion, finely sliced ",[807,808,809,810,811],"In a large frying pan over a medium-high heat, add 1-2 tbsp of oil. Once the pan is hot, add the tomatoes and a good pinch of salt. Cook for 5 minutes, stirring occasionally. ","Reduce the heat to medium then add the garlic, ginger, and chilli. Cook for 2 minutes. Stir often. ","Add the spices and cook for another 2 minutes. Stir frequently. ","Pour in the coconut milk and chickpeas. Increase the heat to high and simmer for 5-10 minutes, or until thickened slightly. ","Top with sliced spring onions and enjoy! ",[48,49,354,51,516,148],{"_12":814,"_14":815,"_8":816,"_10":817,"_22":818,"_37":833,"_46":839,"_18":19,"_20":170,"_16":17},"2023-07-03","garlic-salmon","Garlic Honey Butter Salmon","

This is now my new favourite way to cook salmon (and believe me I have a lot of ways I cook salmon!). The salmon is coated in a dry rub spice and then it’s served with a garlic and honey butter sauce. You will not regret making this!

If you’re looking for another salmon dish, be sure to try out these recipes:

[garlic-salmon-2.jpeg]

Why you’ll love this dish

Easy - this is unbelievably easy for the amount of flavour in the dish!
Quick - this recipe is super quick and ready in about 15 minutes. It's the perfect thing to make for your mid week dinner, but it's also 100% delicious enough to serve when you've got friends coming over!

[garlic-salmon-3.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Salmon: skin on please!

Spices: this provides the main flavour to the dish, however sometimes I’ll mix it up, e.g. if I don’t have onion powder, I’ll just add double the amount of garlic (and vice versa). Also sometimes instead of dried thyme I’ll use dried oregano.

Butter: preferably use unsalted, but if you only have salted that’s fine, just add a bit less salt to the salmon.

Garlic: use as much as you can bother to chop! My limit was 4...

Honey: runny honey or set honey will both work here, but there's no need for using expensive honey here!

Light soy sauce: can’t really be substituted with anything.

Lime: can be substituted with lemon if needed!

[garlic-salmon-4.jpeg]

What to serve this with?

Noodles, rice, a side of green vegetables, potato salad…I can’t imagine many things this wouldn’t go with!

[garlic-salmon-5.jpeg]

Instructions

Coat the salmon in the spices

In a small bowl, add all of the spices and salt then mix well. Place the salmon pieces on a large plate then coat the salmon well with the spices.

Cook the salmon

In a large non-stick frying pan over a medium heat, add 1-2 tbsp of oil then the salmon fillets, skin side down. Please note ‘non-stick’ frying pan! Salmon skin has a tendency to stick to pans if they’re not non-stick or seasoned well. Fry for about 3, then flip the fillets over and cook for another 2 minutes. Once the salmon is fully cooked, remove from the pan and set aside. The way I usually tell that salmon is fully cooked is because it's warm in the thickest part, and when pressed lightly it starts to flake.

Make the sauce

Remove any excess oil then add the butter. Once that’s melted, add the garlic and cook until golden, about 2 minutes. Reduce the heat to low then add the soy sauce and honey. Stir until melted then turn off the heat and add the lime juice. Add the salmon back to the pan and spoon over the sauce. And that’s it!

[garlic-salmon-6.jpeg]

",[819],{"_25":417,"_22":820},[821,822,823,824,825,624,826,827,828,829,830,831,832,138],"4 salmon fillets ","3/4 tsp smoked paprika ","1.5 tsp onion powder ","1.5 tsp garlic powder ","1/4 tsp chilli powder ","1/4 tsp ground black pepper ","1/4 tsp salt ","2 tbsp unsalted butter ","4 garlic cloves, finely chopped ","3 tbsp honey ","2 tsp light soy sauce ","1/2 lime, juiced ",[834,835,836,837,838],"Mix together all the spices and salt in a small bowl then coat the salmon fillets in the spice mix. ","In a large non-stick frying pan over a medium heat, add 1-2 tbsp of oil then the salmon fillets, skin side down. Fry for about 3, then flip the fillets over and cook for another 2 minutes. ","Once they’re fully cooked, remove from the pan and set aside. Remove any excess oil then add the butter. Once that’s melted, add the garlic and cook until golden, about 2 minutes. ","Reduce the heat to low then add the soy sauce and honey. Stir until melted then turn off the heat and add the lime juice. ","Add the salmon back to the pan and spoon over the sauce. And that’s it! ",[48,51,840],"15-minute-recipe",{"_12":842,"_14":843,"_8":844,"_10":845,"_22":846,"_37":864,"_46":873,"_18":19,"_20":697,"_16":17,"_517":53},"2023-07-03T18:37:52.033Z","tomato-orzo","Smoky Tomato Feta Orzo","

This is hands down the best orzo dish I’ve ever made! It’s tomato based with a smoky garlic taste and then it's topped with feta that’s been marinated in extra virgin olive oil and chopped basil.

If you’re looking for another quick tomatoey dish, be sure to try out this Tomato, Chickpea and Coconut Curry.

[tomato-orzo-2.jpeg]

Why you’ll love this dish

One pot - some of my favourite recipes are one pot dishes. I'd say this is like a quick version of a risotto, it's ready in 20 minutes!
Comforting - this is a really comforting dish that’s perfect to eat out of a bowl with a spoon, in front of the TV.

[tomato-orzo-3.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Red pepper: this can be substituted with orange/yellow pepper, not green though… If you prefer, you can also add an onion instead of the pepper. But I like the extra flavour and nutrients of the pepper - they have lots of vitamin C!

Garlic: this dish wants a lot of garlic!!

Tomato puree: provides flavour and colour to the dish.

Smoked paprika and chilli powder: gives a smoky and spicy flavour, but if you don’t like spice then leave out the chilli powder.

Orzo: a type of small pasta that works well as a subsitute for risotto style dishes! It's also great as a alternative pasta salads.

[tomato-orzo-4.jpeg]

What to serve this with?

You don’t need to serve this with anything! But a green salad or some sautéed greens wouldn’t go amiss…

Instructions

Fry the pepper

In a medium sized sauce pan over a medium heat, add the oil then the red pepper. Cook until softened, about 5 minutes. Stir regularly. Also if you prefer, butter instead of oil would be very delicious here!

Add the garlic, tomato puree and spices

Add the garlic and tomato puree, cook for 2 minutes. Stir it often so the garlic doesn’t burn! Add the smoked paprika and chilli powder and cook for 1 minute. Add the orzo and stir to coat in the spices.

Add the cream and water

Stir in the double cream, salt and water. The amount of water needed will really depend on the size of your pot and the heat. So keep an eye on it and add more water if needed! Bring to a simmer and cook for about 15 minutes. You’ll need to stir it regularly, especially towards the end of the cooking, because the orzo easily sticks to the bottom of the pan. So keep an eye on it!

Marinate the feta

I’m not really sure how long you have to marinate something for it to be considered ‘marinated’ but we’re going to go with the time it takes for the orzo to cook! Place the feta into a small bowl then top with the extra virgin olive oil, basil, chilli flakes and some freshly cracked black pepper. Sometimes I like to double the quantity of marinated feta because it’s also very delicious the next day.

And that’s it!

Once the orzo is fully cooked and the liquid mostly absorbed, it’s ready! Top with the feta and enjoy!

[tomato-orzo-5.jpeg]

",[847,857],{"_25":848,"_22":849},"tomato orzo ",[850,829,851,132,852,853,854,855,856,261],"1 red pepper, finely chopped","1 tbsp tomato puree ","1/2 tsp chilli powder ","200g orzo ","50ml double cream ","1.5 tsp flaky salt (add less if using fine salt)","About 700ml water ",{"_25":858,"_22":859},"marinated feta ",[860,861,862,863,734],"100g feta","3 tbsp extra virgin olive oil ","2 tbsp chopped basil","1/4 tsp chilli flakes ",[865,866,867,868,869,870,871,872],"In a medium sized sauce pan over a medium heat, add the oil then the red pepper. Cook until softened, about 5 minutes. Stir regularly. ","Add the garlic and tomato puree, cook for 2 minutes. Stir often. ","Add the smoked paprika and chilli powder. Cook for 1 minute. ","Add the orzo and stir to coat in the spices. ","Stir in the double cream, salt and water. The amount of water needed will really depend on the size of your pot and the heat. So keep an eye on it and add more water if needed! ","Bring to a simmer and cook for about 15 minutes. You’ll need to stir it regularly, especially towards the end of the cooking, because the orzo easily sticks to the bottom of the pan.","Meanwhile, place the feta into a small bowl then top with the extra virgin olive oil, basil, chilli flakes and some freshly cracked black pepper. ","Once the orzo is fully cooked and the liquid mostly absorbed, it’s ready! Top with the feta and that’s everything. ",[48,51,50,213],{"_12":875,"_14":876,"_8":877,"_10":878,"_22":879,"_37":902,"_46":909,"_18":170,"_20":911,"_16":912,"_517":53},"2023-07-09","aubergine-tofu-dip","Aubergine Dip with Spiced Tofu","

This is the perfect dip to share when you're having friends over. The creamy aubergine dip is flavoured with garlic, lemon and tahini, then it's topped with spiced crunchy tofu pieces. The pickled onions really bring the dish together, so don't skip this step please!

If you’re looking for another tofu dish, be sure to try out this Thai Style Tofu!

[aubergine-tofu-dip-2.jpeg]

Why you’ll love this dish

Textures - if you like a good texture contrast then you’ll love this! The crunchy spiced tofu works perfectly with the creamy aubergine dip.
Sharing - this is the ideal thing to make if you want something to share over some drinks with friends, it also makes a great starter!

What ingredients do you need for this dish (includes possible substitutions)?

Aubergine: this is essential and can't be substituted!

Greek yoghurt: thick greek yoghurt is best here.

Garlic: I love a bit of crushed raw garlic in dips, so add as much or as little as you like!

Lemon: provides the necessary acidity.

Extra virgin olive oil: adds richness to the dip.

Tahini: provides the key flavour (plus a bit more richness)!

Extra firm tofu: to ensure the tofu gets nice and crisp in the oven, please use extra firm tofu.

Spices: provides main flavour for the tofu!

Red onion: red onion gives a nice colour contrast to the dish, so ideally don’t substitute this.

White wine vinegar: can be substituted with most of vinegars (e.g. apple cider vinegar, red wine vinegar).

[aubergine-tofu-dip-3.jpeg]

What to serve this with?

Serve this with some flatbread! It would also work well with some crackers or crisps.

Instructions

Cook the aubergines

I don’t have gas hobs in my current kitchen so I can only roast the aubergine, but if you do have gas hobs, charring the aubergine over the open flame provides better flavour! But if you're like me...preheat the oven to 220c/200c fan. Place the aubergines on a baking tray then pierce the skin a few times with the fork. Place in the oven for 40 minutes, or until they’re shrivelled slightly and very soft.

Prepare and cook the tofu

Line a large shallow baking tray with baking paper and add 1-2 tbsp of oil. Use the largest and shallowest tray you have to ensure the tofu gets as crispy as possible! Drain the tofu from the package and dry it as best you can. I like to use a clean tea towel to squeeze the moisture out. Then, crumble the tofu into tiny pieces. Place the tofu on a baking tray then sprinkle with the spices and a pinch of salt. Mix well to combine then put in the oven for 25-30 minutes, or until golden brown and crispy.

Make the pickled onions

Meanwhile, mix together the sliced red onion with the white wine vinegar and set aside until later.

Make the aubergine yoghurt

For the aubergine yoghurt, mix together the greek yoghurt, crushed garlic, lemon juice, olive oil and tahini. Once the aubergines are cooked, remove the flesh from the skin and mash. Sprinkle liberally with salt. Mix it with the yoghurt mixture then taste for seasoning (you will probably want to add extra salt and maybe some more lemon).

Serve up!

Spoon the aubergine yoghurt onto a serving dish then sprinkle over the tofu crumble. Top with chopped parsley and pickled red onion.

[aubergine-tofu-dip-4.jpeg]

",[880,890,899],{"_25":881,"_22":882},"aubergine yoghurt ",[883,884,885,886,887,888,889],"2 aubergines ","350g greek yoghurt ","1.5 small garlic cloves, crushed ","1 small lemon, juiced","1 tbsp extra virgin olive oil ","2 tbsp tahini ","1 tbsp chopped parsley ",{"_25":891,"_22":892},"tofu ",[893,894,895,503,852,896,897,624,898,138],"300g extra firm tofu, drained and excess liquid removed","1 tsp cumin","1/2 tsp ground coriander","2 tsp onion powder","2 tsp garlic powder","1/4 tsp ground pepper ",{"_25":900,"_22":901},"pickled red onion ",[459,460],[903,904,905,906,907,908],"Preheat the oven to 220c/200c fan. Place the aubergines on a baking tray then pierce the skin a few times with the fork. Place in the oven for 40 minutes, or until they’re shrivelled slightly and very soft. ","Line a large shallow baking tray with baking paper and add 1-2 tbsp of oil. Use the largest and shallowest tray you have to ensure the tofu gets as crispy as possible! Drain the tofu from the package and dry it as best you can. I like to use a clean tea towel to squeeze the moisture out. ","Then, crumble the tofu into tiny pieces. Place the tofu on a baking tray then sprinkle with the spices and a pinch of salt. Mix well to combine then put in the oven for 25-30 minutes, or until golden brown and crispy. ","Meanwhile, mix together the sliced red onion with the white wine vinegar and set aside until later. ","For the aubergine yoghurt, mix together the greek yoghurt, crushed garlic, lemon juice, olive oil and tahini. Once the aubergines are cooked, remove the flesh from the skin and mash. Sprinkle liberally with salt. Mix it with the yoghurt mixture then taste for seasoning (you will probably want to add extra salt and maybe some more lemon).","Spoon the aubergine yoghurt onto a serving dish then sprinkle over the tofu crumble. Top with chopped parsley and pickled red onion. ",[48,910,515,50],"dips","40","2-4",{"_12":914,"_14":915,"_8":916,"_10":917,"_22":918,"_37":942,"_46":951,"_18":87,"_20":409,"_16":17},"2023-07-11T15:57:34.291Z","tofu-taco","Tofu Taco ","

These tofu tacos have all the textures - they’re crunchy, sticky, creamy and soft. The tofu is coated in a spiced honey sauce, then it’s topped with an avocado cream and fresh pickled red onions. I like to also serve it with some extra green chilli and coriander too.

If you’re looking for another tofu dish, be sure to try out this Thai Style Tofu!

[tofu-taco-2.jpeg]

Why you’ll love this dish

Texture: if you like meals with lots of textures, then this dish is for you! The tofu itself is crunchy and sticky, then it’s topped with a creamy avocado sauce and it’s all wrapped up in a soft tortilla.
Sharing: this is great to make if you’ve got friends coming over, or want a special night in!

What ingredients do you need for this dish (includes possible substitutions)?

Extra firm tofu: to ensure the tofu gets nice and crisp in the oven, please use extra firm tofu!

Garlic: we’ll be using garlic for the tofu and the avocado cream!

Spices: provides the main flavour to the tofu, if you like it spicy then add a bit more chilli powder!

Honey: gives a bit of sweetness to the dish but also makes the sauce nice and sticky.

Dark soy sauce: seasons the dish and also provides a nice rich colour.

Red onion: can’t be substituted with other onions.

White wine vinegar: this can be substituted for most vinegars, e.g. apple cider vinegar, red wine vinegar…

Avocado: choose a nice and ripe one!

Yoghurt: ideally use natural here, but if you only have thick greek yoghurt then this is fine, just you may need to add a bit more water.

Lime: provides the sauce with the necessary acid!

Green chilli: use a mild green chilli here, but add more if you like it spicy.

[tofu-taco-3.jpeg]

What to serve this with?

These are perfect as is, but if you want some extra vegetables with it, it would be great with some grilled corn!

[tofu-taco-4.jpeg]

Instructions

Prepare the tofu

Preheat the oven to 220c/200c fan. Line a large shallow baking tray with baking paper and add 1-2 tbsp of oil. Use the largest and shallowest tray you have to ensure the tofu gets as crispy as possible!

Drain the tofu from the package and dry it as best you can. I like to use a clean tea towel to squeeze the moisture out. Then, crumble the tofu into tiny pieces. Place the tofu on the baking tray and put in the oven for 25-30 minutes, or until golden brown and crispy.

Make the pickled onions

Mix together sliced red onion with white wine vinegar. Pinch the onions slightly between your fingers then set aside.

Blend the avocado cream

For the avocado cream, blend all the ingredients together. You may want to add a bit more water to loosen the mixture. If you don’t have a blender then you can do this by hand, but it won’t be as smooth!

Fry the tofu

In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the garlic and tomato puree. Cook for two minutes, or until the garlic is golden.

Add the tofu, spices and salt. Cook for another minute.

Then add the honey, soy sauce and water. Cook until the tofu is fully coated and the sauce is thick (this should only take a couple of minutes).

Assemble the tacos

Now it’s assembly time! Spoon the tofu onto the tortilla then add the avocado cream. Top with pickled onions and extra coriander/green chilli if you want. Enjoy!

[tofu-taco-5.jpeg]

",[919,928,932],{"_25":515,"_22":920},[921,893,922,283,852,503,923,923,924,898,371,925,926,927,261],"4-6 small tortillas ","2 garlic cloves, chopped","1 tsp ground cumin ","1/4 tsp dried oregano","3/4 tbsp honey ","1/2 tbsp dark soy sauce","3 tbsp water ",{"_25":900,"_22":929},[930,931],"1 red onion, finely sliced ","100ml white wine vinegar",{"_25":933,"_22":934},"avocado cream",[935,936,937,938,939,940,941,69],"1 small avocado, flesh removed (about 80g) ","2 tbsp natural yoghurt ","10g coriander (plus extra for topping the taco)","1 lime, juiced ","1 large garlic clove (or two small cloves), chopped ","1 mild green chilli, seeds removed (plus extra for topping the taco)","4 tbsp water",[943,944,945,946,947,948,949,950],"Preheat the oven to 220c/200c fan. Line a large shallow baking tray with baking paper and add 1-2 tbsp of oil. Use the largest and shallowest tray you have to ensure the tofu gets as crispy as possible! ","Drain the tofu from the package and dry it as best you can. I like to use a clean tea towel to squeeze the moisture out. Then, crumble the tofu into tiny pieces. Place the tofu on the baking tray and put in the oven for 25-30 minutes, or until golden brown and crispy. ","For the pickled onions, mix together sliced red onion with white wine vinegar. Pinch the onions slightly between your fingers then set aside. ","For the avocado cream, blend all the ingredients together. You may want to add a bit more water to loosen the mixture. Alternatively, if you don’t have a blender then you can do this by hand, but it won’t be as smooth! ","In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the garlic and tomato puree. Cook for two minutes, or until the garlic is golden. ","Add the tofu, spices and salt. Cook for another minute. ","Then add the honey, soy sauce and water. Cook until the tofu is fully coated and the sauce is thick (this should only take a couple of minutes). ","Now it’s assembly time! Spoon on the tofu then the avocado cream. Top with pickled onions and extra coriander/green chilli if you want. Enjoy! ",[48,51,515,50],{"_12":953,"_14":954,"_8":955,"_10":956,"_22":957,"_37":969,"_46":975,"_18":19,"_20":19,"_16":976},"2023-07-13T12:08:21.843Z","tomato-noodles","10-Minute Tomato Noodles","

This is what I make when I really can’t be bothered to cook, but I force myself to (usually because it's either cheaper or healthier than getting takeout)! It ticks all the boxes when I’m in this mood, i.e. it’s very quick, easy and only uses a handful of ingredients. This recipe only serves 1 but it’s very easily scaled up if needed.

If you’re looking for another noodle dish, be sure to try out these Cumin Lamb Noodles.

[tomato-noodles-2.jpeg]

Why you’ll love this dish

Quick - this is a very speedy recipe that can be made in less than 10 minutes!
Easy - another great thing about this dish is that it’s super easy. You only need to chop a couple of things and measure a few sauces, and that’s it! The beauty of these easy recipes also means that there’s not much washing up too.

What ingredients do you need for this dish (includes possible substitutions)?

Noodles: I’ve used the crinkly ribbon style noodles here, but most types would be fine! E.g. instant ramen noodles, udon and egg noodles would all be delicious.

Oil: use an oil with a high smoking point and a neutral taste. Sunflower or vegetable oil both work very well. Pouring hot oil over the aromatics really helps release the flavours of everything!

Garlic: I used three small garlic cloves in this dish. This is probably one of the only dishes I would say that you don't need a massive amount of garlic, a little goes a pretty long way!

Spring onion: we’re only using 1/2 a spring onion in this recipe, but if you want, use the extra 1/2 as a garnish at the end!

Tomato paste: gives the dish a nice colour and deeper flavour.

Pinch of sugar: this is optional but helps balance the acidity.

Light and dark soy: both are required here for seasoning and colour.

White wine vinegar: I know this isn’t really traditional, but it’s what I had in the cupboard... I think most recipes use black vinegar so if you want to substitute the white wine vinegar for black vinegar, beware because black vinegar is a lot stronger so you’ll probably only need a little bit of it in the dish!

[tomato-noodles-3.jpeg]

What to serve this with?

Nothing is needed! But most proteins (e.g. tofu, fried egg) would be delicious.

Instructions

Prepare the aromatics and spices

Add garlic, spring onion, chilli flakes, tomato puree and a pinch sugar (optional) into a medium sized bowl. Best to use a glass, metal or ceramic bowl (i.e. not plastic), because you'll be adding very hot oil into the bowl in a minute!

Heat the oil

In a small saucepan over a high heat, heat the oil until it is sizzling hot, i.e. if you place a chopstick in, the oil will sizzle.

Mix all the ingredients together

Pour the hot oil over the garlic tomato mixture and stir to combine well. Then pour in the light soy sauce, dark soy sauce and white wine vinegar and stir again. Finally add the cooked noodles and do one final stir so the noodles are fully coated in the sauce. And that’s everything!

[tomato-noodles-4.jpeg]

",[958],{"_25":417,"_22":959},[960,961,281,962,963,964,965,966,967,968],"100g noodles (dry weight), cooked","2 tbsp neutral oil (e.g. sunflower, vegetable)","1/2 spring onion, finely sliced ","3/4 tsp chilli flakes","1 tbsp tomato paste ","Pinch sugar (optional)","1 tbsp light soy sauce ","1/2 tbsp dark soy sauce ","1 tbsp white wine vinegar ",[970,971,972,973,974],"Add garlic, spring onion, chilli flakes, tomato paste and a pinch sugar (optional) into a medium sized bowl. ","In a small saucepan over a high heat, heat the oil until it is sizzling hot (i.e. if you place a chopstick in, the oil will sizzle).","Pour the hot oil over the garlic tomato mixture. Stir to combine. ","Pour in the light soy sauce, dark soy sauce and white wine vinegar. Stir to combine. ","Add the cooked noodles and stir everything well to coat the noodles in the sauce. And that’s it! ",[48,51,271,516,50,169],"1",{"_12":978,"_14":979,"_8":980,"_10":981,"_22":982,"_37":1003,"_46":1011,"_18":170,"_20":87,"_16":17},"2023-07-16T17:54:08.980Z","hot-honey-chicken-burger","Hot Honey Chicken Burger","

This is one of my favourite ways to use chicken mince. The burgers are flavoured with lots of spices and herbs then coated in hot honey. And we’ve also got a spicy sriracha mayonnaise to go in it too. If you like it spicy, add as much hot sauce as you want!

If you’re looking for another burger dish, be sure to try out these recipes:

[hot-honey-chicken-burger-2.jpeg]

Why you’ll love this dish

Burgers - if you like making burgers at home then I’d definitely recommend trying this recipe! This is also a great alternative if you’re looking to reduce your red meat intake.
Spicy - this is a great recipe if you like things spicy, just add as much hot sauce as you want to the hot honey and sriracha mayonnaise.

What ingredients do you need for this dish (includes possible substitutions)?

Chicken mince: this can be substituted with turkey mince if you want.

Spices and herbs: these are pretty essential to flavour the mince, but they can be swapped around for what you have in your cupboard, e.g. thyme could be swapped for oregano, and garlic powder could be swapped for onion powder.

Brioche bun: I love a brioche burger bun, but any variety will do!

Lettuce: I like a little bit of finely cut lettuce in my burgers, but this can be left out if you don't fancy adding it.

American-style cheese: American-style cheese is my favourite in a burger! But if you don't like it…just use whatever you want!

Mayonnaise: full fat or reduced fat both work here.

Sriracha and hot sauce: depending on how spicy you like things, add as much as you want!

Honey: don’t use expensive honey here, cheap runny honey is perfect for this recipe.

Chopped parsley: this is optional, but I like the pop of colour and little bit of freshness it gives.

And since this is a burger, add whatever your favourite toppings are, e.g. tomato slices, jalapeños…

[hot-honey-chicken-burger-3.jpeg]

What to serve this with?

Chips of course are the obvious option! But if you want a bit of extra veg, then I love burgers with some roasted vegetables (courgette is great) and a side salad or coleslaw.

Instructions

Prepare the chicken burgers

Place the chicken mince with the spices, dried herbs and salt. Use reusable gloves if you don’t like touching raw meat, because the easiest way to mix the chicken with the spices is with your hands! Ensure it’s very well mixed before moving onto the next step.

Portion into balls and flatten

Before the next step, I like to have a small bowl of cold water nearby. Chicken mince is sticky, far more than beef or pork mince, and because of that it’s a little bit more difficult to work with. So I usually lightly wet my hands before rolling the mince into balls as it helps it stick a lot less! You’ll want the balls to be about 60g each, then flatten it to 1/4 inch thickness with a spatula/glass. Again, I like to wet the bottom of the spatula/glass before flattening the chicken, so it’s less likely to stick!

Make the hot honey and sriracha mayonnaise

For the hot honey, place the honey and chilli flakes into a small saucepan over a low heat. Cook for a minute then remove from the heat and add in the hot sauce and chopped parsley (if using). Then for the mayonnaise, mix together all the ingredients, and of course add more sriracha / hot sauce to taste.

Cook the patties

A large frying pan is best here, and make sure you add enough oil (we don’t want our little patties sticking!). Cook until they’re golden on each side and fully cooked, it should take a couple of minutes per side. Remove from the pan then brush over the hot honey.

Assemble the burger

Now the best part, assembly!

FAQ

What’s the best way to store this dish? Place in an airtight container then in the refrigerator. Then reheat the patties either in the microwave or in the oven.

Can this be frozen? Yes the patties can be frozen! They can be frozen either uncooked or cooked, just make sure you separate them with squares of baking paper so they don’t stick together. The best way to defrost them would be leaving them in the fridge over night. Then cook/reheat as normal.

[hot-honey-chicken-burger-4.jpeg]

",[983,991,997],{"_25":984,"_22":985},"burgers",[986,503,987,988,647,989,649,188,651,990,261],"250g chicken mince ","1 tsp chilli powder","1/2 tsp dried thyme ","1/2 tsp black pepper ","4 slices of American-style cheese ",{"_25":992,"_22":993},"sriracha mayonnaise",[559,994,995,996],"1 tbsp sriracha ","1-3 tsp hot sauce ","1 tsp lime juice ",{"_25":998,"_22":999},"hot honey",[830,1000,1001,1002],"2 tsp chilli flakes ","1-3 tsp hot sauce (optional) ","Chopped parsley (optional) ",[1004,1005,1006,1007,1008,1009,1010],"Add the chicken mince and spices into a bowl. Mix well with your hands. ","Divide the mixture into 60g balls then flatten so they’re about 1/4 inch thick. I flatten them with a spatula/glass. I find chicken mince quite sticky to work with, so I like to have little bowl of water nearby, just lightly wet your hands before you touch the mince, and it should stick a bit less! ","For the mayonnaise, mix together all the ingredients. Add more sriracha / hot sauce to taste. ","For the hot honey, place the honey and chilli flakes into a small saucepan over a low heat. Cook for a minute then remove from the heat and add in the hot sauce and chopped parsley (if using).","In a large frying pan over a medium heat, add 1-2 tbsp of oil. Once the pan is hot, add the patties, let cook for a couple minutes on each side, or until they’re fully cooked and golden. ","Once cooked, remove from the pan and brush over the hot honey. ","Now it’s assembly time! Enjoy!",[48,51,667,213],{"_12":1013,"_14":1014,"_8":1015,"_10":1016,"_22":1017,"_37":1039,"_46":1049,"_18":697,"_20":88,"_16":355},"2023-07-18T15:13:36.384Z","spiced-mac-cheese","Spiced Macaroni Cheese","

Whenever I make this macaroni and cheese, someone asks for the recipe! And to be honest, it’s probably my favourite macaroni and cheese recipe ever. It’s got two different types of cheese (cheddar for flavour, mozzarella for texture) and lots of different seasoning and spices. You definitely won’t regret making this!

If you’re looking for another comforting dish, be sure to try out these recipes:

[spiced-mac-cheese-2.jpeg]

Why you’ll love this dish

Comforting - for me the epitome of comfort food is macaroni and cheese. It’s creamy, carby, and it’s very nostalagic! Also if you’re clever, you’ll save a portion for the freezer for those moments when you really can’t be bothered to cook anything. Details about freezing are below.
Crowd pleaser - you can bet that if you make this for someone, they’ll be very happy! It’s a great thing to make for a group of friends because you can make it easily ahead of time then just pop it in the oven when everyone comes around.

[spiced-mac-cheese-3.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Macaroni: it wouldn’t be macaroni and cheese without macaroni, but of course you can subsitute this for other (small) pasta shapes if you want.

Butter and flour: both essential to making the roux!

Tomato paste: provides depth of flavour and colour to the dish.

Spices and herbs: of course this is what makes this recipe ’spiced’, but it also works perfectly well without the spices and tomato paste... but I have to say it’s better with them!

Full fat milk: please use full fat here!

Double cream: gives a more luxurious creamy texture to the sauce, but if needed you can substitute the extra milk for cream.

Cheddar: I like to use mature cheddar here.

Mozzarella: gives the sauce a nice thickness!

And one of my favourite things about macaroni and cheese is how versatile it is, so if you want to add any of your favourite ingredients then go ahead! Some wilted spinach or roasted tomatoes would be delicious. Or if you want a bit of extra protein, rotisserie chicken would work well!

[spiced-mac-cheese-4.jpeg]

What to serve this with?

Side salad, grilled broccoli, garlic bread, corn bread…anything really!

Instructions

Prepare the ingredients

Before starting on the cheese sauce, there’s four things you need to do to help the process! 1) Cook macaroni in generously salted water then drain when fully cooked. 2) Preheat oven to 200c/180c fan. 3) In a measuring jug, mix together the milk and double cream. 4) Mix together all the spices ready for the roux.

Make the roux

In a large saucepan or an ovenproof skillet, melt butter over a medium heat. Add the flour, tomato paste, and the spices. Cook, whisking regularly, for 2 minutes.

Make the cheese sauce

Gradually add the milk and cream mixture, little by little, stir the milk well into the roux as it is added. As more of the milk is added, the sauce will start to loosen and thin. Once a third to half of the milk has been added and incorporated, add the remaining milk in generous additions. To thicken the sauce, bring it to a simmer and whisk regularly for about 2 minutes, or until it’s thickened to a thick cream like consistency. Add cheese and stir to melt. Then taste and add more salt if needed!

Assemble the macaroni and cheese then bake

Add the drained macaroni and place mixture into an ovenproof dish. Sprinkle with the grated cheese. Finally, there are two options for baking.

If the macaroni and cheese mixture is already warm, you can place it under the grill for about 5 mins until golden (but keep an eye on it!).
Alternatively (and this works better if the macaroni and cheese mixture has cooled down or is frozen), bake for about 25 minutes in the oven at 200c/180c fan or until the top is golden and the middle is piping hot. Don't bake too long otherwise you'll bake away the sauce. And that’s everything!

FAQ

What’s the best way to store this dish?

If fully cooked, place in an airtight container in the refrigerator. Then reheat either in the microwave or in for oven.
If you want to prepare the dish ahead of time - instead of placing it in the oven, let the dish cool then cover with clingfilm and place it in the fridge. When ready, remove the clingfilm and place in the oven and cook as stated in the recipe below. You may need to add a little bit extra onto the cooking time, just make sure the dish is piping hot in the centre!

Can this be frozen?

Yes! But it’s best to freeze the dish before it’s baked (similar to point 2 above).

[spiced-mac-cheese-5.jpeg]

",[1018,1024,1032],{"_25":1019,"_22":1020},"macaroni ",[1021,1022,1023],"250g macaroni, dry","100g grated cheddar (for the topping) ","Salt ",{"_25":1025,"_22":1026},"roux ",[1027,1028,1029,1030,987,897,896,1031,898],"60g unsalted butter","50g plain flour ","1 tbsp tomato paste","2 tsp smoked paprika ","1/2 tsp dried oregano or thyme ",{"_25":1033,"_22":1034},"cheese sauce ",[1035,1036,1037,1038],"600ml full fat milk ","150ml double cream","200g cheddar, chopped into small cubes","100g mozarella, chopped into small cubes ",[1040,1041,1042,1043,1044,1045,1046,1047,1048],"Cook macaroni in generously salted water. Drain when fully cooked.","Preheat oven to 200c/180c fan.","In a measuring jug, mix together the milk and double cream. Place the flour, spices and herbs into a small bowl. ","For the roux, in a large saucepan or an ovenproof skillet, melt butter over a medium heat. Add the flour, tomato paste, and the spices. Cook, whisking regularly, for 2 minutes.","Gradually add the milk and cream mixture, little by little, stir the milk well into the roux as it is added. As more of the milk is added, the sauce will start to loosen and thin. Once a third to half of the milk has been added and incorporated, add the remaining milk in generous additions.","To thicken the sauce, bring it to a simmer and whisk regularly for about 2 minutes, or until it’s thickened to a thick cream like consistency. ","Add cheese and stir to melt. Taste and add more salt it needed!","Add the drained macaroni and place mixture into an ovenproof dish. Sprinkle with the grated cheese.","Finally, there are two options for baking. A) If the macaroni and cheese mixture is already warm, you can place it under the grill for about 5 mins until golden (but keep an eye on it!). B) Alternatively (and this works better if the macaroni and cheese mixture has cooled down), bake for about 25 minutes in the oven at 200c/180c fan or until the top is golden and the middle is piping hot. Don't bake too long otherwise you'll bake away the sauce. And that’s everything!",[48,51,1050],"pasta",{"_12":1052,"_14":1053,"_8":1054,"_10":1055,"_22":1056,"_37":1065,"_46":1077,"_18":170,"_20":409,"_16":912,"_517":53},"2023-07-21T08:06:39.665Z","tomato-tart","Garlic Tomato Tart ","

This is the perfect thing to make during summer when tomatoes are at their best. It’s surprisingly easy and only uses a handful of ingredients. Crisp puff pastry is topped with creamy garlic ricotta then topped with fresh slices of tomatoes - you won’t regret making this!

[tomato-tart-2.jpeg]

Why you’ll love this dish

Garlic - if you’re a fan of garlic then you’ll love this! A whole head of garlic is roasted until sweet and soft, then mixed with ricotta.

Tomatoes - I love to use tomatoes as much as possible when they’re in season! And although the cooking time for this dish isn’t super speedy, it’s really hands off, so it’s a great thing to pull together during the summer months.

What ingredients do you need for this dish (includes possible substitutions)?

Tomatoes: I like to use a variety of different shapes and colours. Heirloom are great if you can get them (I couldn't). But as long as the tomatoes are nice and ripe, then any type will do!

Head of garlic: yes there’s a whole head of garlic in this recipe… For those who are slightly wary about using a whole head of garlic, then do not fear! Roasting garlic gets rid of the intense garlic taste that comes when eaten raw, and what remains is a deliciously sweet garlic flavour.

Puff pastry: all butter puff pastry usually has the best taste, so I’d definitely recommend buying this type!

Egg: this is only used for the egg wash but is essential to getting a golden colour on the pastry.

Ricotta: this soft and creamy cheese provides the filling for the tart.

Extra virgin olive oil: use your favourite here!

Herbs: I like to top the tart with a variety of herbs (basil, dill and chives), but if you only want to get one type - basil is the obvious contender!

What to serve this with?

This is great served with some summery side salads, a grilled courgette salad would be particularly nice. And it would also be great with some focaccia too.

[tomato-tart-3.jpeg]

Instructions

Roast the garlic

Preheat the oven to 220c/200c fan then line a small baking tray with foil. Peel and discard the papery outer layer of the garlic head (but leave the skin intact on each clove). Cut about 1/4 inch from the top of the cloves. Place the garlic on the baking tray and drizzle with 1 tbsp of oil then wrap the garlic with the foil. Place in the oven for about 30 minutes or until the garlic cloves are tender. The timings will really depend on the size of your garlic head though, so check after 20/25 minutes and don’t be surprised that if you have a big one, it might take longer!

Bake the puff pastry

Line a large baking tray with baking paper then place the puff pastry sheet on the baking tray. Create a border all the way round the puff pastry by lightly running a knife 3/4 inch from the edge (but don't cut the pastry all the way through!). Prick the rest of the pastry (not the border) all over with a fork then brush the border of the pastry with egg. Place the puff pastry in the oven for 15 minutes until golden. Once cooked, flatten down the middle section (leaving the border intact).

Make the ricotta filling

Once the garlic is cooked and cooled, squeeze the garlic out of the cloves then mash them with a fork. Place the crushed garlic, ricotta, 1 tbsp of extra virgin olive oil, and a good pinch of flaky sea salt into a small bowl. Mix well to combine. Taste for seasoning and add more salt as required, ricotta usually needs a fair bit of seasoning so don’t be shy!

Assemble the tart

Spoon the ricotta mixture into the puff pastry tart then flatten it evenly. Top with the sliced tomatoes then sprinkle over some flaky salt and black pepper. Drizzle over the 1 tbsp of extra virgin olive oil then sprinkle over the herbs, and that’s everything!

FAQ

What’s the best way to store this dish?

This dish is best served straight away! However, you can prep aspects of the dish before guests arrived if needed. The best things to prep in advance would be to 1) cook the puff pastry, 2) roast the garlic then 3) assemble the ricotta filling. Then just before the guests arrive, you can spread the filling over the puff pastry, slice the tomatoes and assemble the dish!

If you’re looking for another tomato dish, be sure to try out these recipes:

[tomato-tart-4.jpeg]

",[1057],{"_25":417,"_22":1058},[1059,1060,1061,186,1062,729,1063,1064],"About 450g tomatoes, sliced ","1 head of garlic ","1 sheet puff pastry (about 300g) ","250g ricotta ","About 4 tbsp chopped herbs (basil, chives, dill)","Oil, flaky sea salt, black pepper ",[1066,1067,1068,1069,1070,1071,1072,1073,1074,1075,1076],"Preheat the oven to 220c/200c fan. Line a small baking tray with foil.","Peel and discard the papery outer layer of the garlic head (but leave the skin intact on each clove). Cut about 1/4 inch from the top of the cloves. Place the garlic on the baking tray and drizzle with 1 tbsp of oil then wrap the garlic with the foil. Place in the oven for about 30 minutes or until the garlic cloves are tender. The timings will really depend on the size of your garlic head though, so check after 20/25 minutes and don’t be surprised that if you have a big one, it might take longer! ","Line a large baking tray with baking paper. Place the puff pastry sheet on the baking tray. ","Create a border all the way around the puff pastry by lightly running a knife 3/4 inch from the edge (but don't cut the pastry all the way through!). Prick the rest of the pastry (not the border) all over with a fork. ","Brush the border of the pastry with egg. ","Place the puff pastry in the oven for 15 minutes until golden. Once cooked, flatten down the middle section (leaving the border intact). ","Once the garlic is cooked and cooled, squeeze the garlic out of the cloves then mash them with a fork. ","Place the crushed garlic, ricotta, 1 tbsp of extra virgin olive oil, and a good pinch of flaky sea salt into a small bowl. Mix well to combine. Taste for seasoning and add more salt as required. Ricotta needs a lot of salt so don't be shy! ","Spoon the ricotta mixture into the puff pastry tart then flatten it evenly. ","Top with the sliced tomatoes then sprinkle over some flaky salt and black pepper. ","Drizzle over the 1 tbsp of extra virgin olive oil then sprinkle over the herbs, and that’s everything! ",[51,50],{"_12":1079,"_14":1080,"_8":1081,"_10":1082,"_22":1083,"_37":1090,"_46":1094,"_18":19,"_20":741,"_16":976,"_517":53},"2023-07-23T12:51:04.461Z","apricot-ice","Apricot Shaved Ice ","

Shaved ice is trending on social media right now, and for good reason! It’s a really easy and quick (as long as you don’t count the freezing time) summer dessert. Once the fruit is frozen, the dish comes together in about 5 minutes.

Why you’ll love this dish

Refreshing - this is the perfect thing to make during the hot summer months when you need something cooling and refreshing. It also doesn’t require the oven to be on, or to cook anything over the hob, which means no unnecessary heat when the last thing you want to do is cook!
Adaptable - if you like recipes that you can easily adapt to whatever you have at home, then this is for you! You can freeze lots of different types of fruit (e.g. nectarines, peaches, oranges, watermelon slices, pineapple slices). Then you can top it with whatever you want, any type of nut or seed will give a nice textural contrast. Then to give a little bit of sweetness, you can drizzle over your favourite liquid sweetener. See below for substitution ideas!

[apricot-ice-3.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Apricots: as mentioned already, lots of different types of fruit would work in this! The only thing I would recommend would be to not freeze something that’s too small, e.g. grating frozen blueberries would not be very fun…

Yoghurt: I like full fat greek yoghurt with this, but it would also be great with some whipped cream. Or you could just omit this entirely and have the shaved fruit by itself.

Chopped hazelnut: we love textural contrast in recipes! But you can really use any nut (or seed) that you like.

Caramel: it’s nice to add a bit of sweetness to the dish, so choose whatever liquid sweetener you want! Honey or condensed milk are great, or agave/maple syrup would also be delicious.

And this is the type of dish that you can really adapt to whatever you want, so add anything extra you think would go!

[apricot-ice-4.jpeg]

Instructions

Freeze the apricots

Place the apricots in the freezer until they're completely frozen. I put mine in the freezer in the evening and by the morning they were ready!

Grate the apricots

Using a very sharp grater, grate the apricots straight into the bowl.

Add the topping

Add the yoghurt, chopped hazelnuts and caramel. And that’s it!

FAQ

What’s the best way to store this dish?

This dish is best served straight away!

If you’re looking for another sweet dish, be sure to try out these recipes:

[apricot-ice-2.jpeg]

",[1084],{"_25":417,"_22":1085},[1086,1087,1088,1089],"3 apricots","4 tbsp yoghurt ","2 tbsp chopped hazelnuts ","1-2 tbsp caramel, honey, condensed milk ",[1091,1092,1093],"Freeze apricots overnight until they’re solid. ","Using a very sharp grater, grate the apricots straight into a bowl. ","Spoon over the yoghurt, hazelnuts and caramel/honey/condensed milk. And that’s it! ",[84,516,50],{"_12":1096,"_14":1097,"_8":1098,"_10":1099,"_22":1100,"_37":1106,"_46":1112,"_18":19,"_20":170,"_16":17,"_517":53},"2023-07-25","alfredo-beans","Alfredo Beans ","

Alfredo sauce is usually eaten with pasta (specifically fettuccine) and *typically* it’s a cream heavy dish (although traditionally the dish doesn't use cream). Here I’ve swapped pasta for beans (because, we love beans!) and cream for cream cheese (to make a slightly fresher alternative). It’s garlicky, creamy, cheesy and very comforting. It also makes great leftovers the next day!

Why you’ll love this dish

Quick - canned beans are the perfect ingredient when you want a quick meal! I like to keep a stock in the cupboard for the days when you need a speedy recipe. This recipe is ready in 15 minutes and has a minimal amount of ingredients, so it’s the perfect fast dish to make when you’re in a hurry.
Easy - all you need to do for this dish is chop and fry a bit of garlic and then add everything else to the pan, it’s a simple and foolproof recipe. As long as you don't leave the garlic unattended (it likes to burn when you take your eyes off of it), this is a very reliable dish to make!

[alfredo-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Garlic: I used 4 medium sized garlic cloves, but use a much as your heart desires! Definitely don't skip the garlic though or else the dish won't have a huge amount of flavour.

Cream cheese: full fat is the best here (sometimes the lighter versions can split). If you really want to use the lighter version then to be extra safe you could add the cream cheese last, off of the heat. That is, you'll need to add all the other ingredients to the pan, simmer for a couple of minutes, mash the beans and then turn off the heat and stir in the cream cheese.

Parmesan: this can be substituted for other hard cheeses (e.g. pecorino romano), just beware of the salt levels of some cheeses, so it's best to add the cheese gradually and taste to your desired level!

Butter beans: most types of canned beans/pulses would work well here (e.g. cannellini beans, chickpeas).

Parsley: chopped parsley is optional but delicious! If you don't have parsley but want to add another herb, basil would work very well too.

And if you wanted to add other ingredients, some spinach would be delicious! Also a little bit of lemon juice / zest would also be very nice too…

[alfredo-beans-3.jpeg]

What to serve this with?

This is great with some crusty bread, a side salad or some sautéed greens. And if you eat meat/fish then this is a great side dish!

Instructions

Fry the garlic

In a medium sized frying pan over a low-medium heat, add the butter or oil. Once hot add the garlic and cook until golden, it should take about two minutes. Remember to stir regularly as garlic has a tendency to burn very quickly…

Add everything else

Add the cream cheese, parmesan, butter beans and 75ml water. Stir well to combine everything together. Increase the heat to medium and let simmer for a couple of minutes. Then using a potato masher (or fork) mash about 1/3rd of the beans and stir it well. Taste for seasoning, and top with parsley if using!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, or on the hob.

Can this be frozen?

Although it might be okay to freeze this, I would advise against it. Cream cheese has a tendency to go a bit grainy when frozen. Usually this would be fine because you can just whip it back and it'll end up smooth again...however, because it's not really possible to whip this dish, I wouldn't freeze it!

If you’re looking for another bean dish, be sure to try out these recipes:

[alfredo-beans-4.jpeg]

",[1101],{"_25":417,"_22":1102},[800,628,1103,230,1104,1105],"30g parmesan, grated ","1-2 tbsp chopped parsley (optional)","Butter/oil, salt, pepper ",[1107,1108,1109,1110,1111],"In a medium sized frying pan over a low-medium heat, add the butter or oil. Once hot add the garlic and cook until golden, it should take about two minutes. Stir regularly. ","Add the cream cheese, parmesan, butter beans and 75ml water. Stir well to combine. ","Increase the heat to medium and let simmer for a couple of minutes. ","Using a potato masher (or fork) mash about 1/3rd of the beans. Stir well. ","Taste for seasoning. Top with parsley (if using) and that’s it! ",[51,49,169,50],{"_12":1114,"_14":1115,"_8":1116,"_10":1117,"_22":1118,"_37":1126,"_46":1131,"_18":19,"_20":19,"_16":976,"_517":53},"2023-07-27","creamy-noodles","Creamy 10-Minute Garlic Noodles ","

These creamy garlic noodles are the perfect thing to make when you’re feeling a bit lazy but don’t want to get takeout. They’re ready in 10 minutes and use mostly store cupboard ingredients. This is heavily inspired by the classic Chinese dish (You Po Mian) and the role of oil in the dish really brings out the aromatic flavour of the garlic and spring onion. If you haven’t tried making noodles like this before, I would definitely recommend it!

[creamy-noodles-2.jpeg]

Why you’ll love this dish

Quick - this dish is unbelievably quick, it’s ready in 10 minutes! It’s probably one of the quickest recipes I know, so I return to this meal regularly.
Store cupboard - it's mainly store cupboard ingredients in this meal! The only thing that’s from the fridge is spring onions, and if you’re like me, you’ll often have a bunch (or a few scraggly ones) in the vegetable drawer.

What ingredients do you need for this dish (includes possible substitutions)?

Noodles: I used instant ramen noodles here, but use whatever you want!

Vegetable/sunflower oil: I’ve recommended these oils because they have a high smoke point and are neutral in taste.

Garlic: this meal has three garlic cloves in it, so it’s pretty garlicky! Feel free to add less (or more).

Spring onion: the garlic and spring onion here really provides the dish with the characteristic aromatic flavour!

Chilli flakes: if you like a bit of heat, add chilli flakes! Otherwise, these can be left out.

Light soy and dark soy: both are essential in this dish. Light soy gives the seasoning whilst dark soy provides the colour and a touch of sweetness.

White wine vinegar: traditionally Chinese black vinegar is used in this but I only had white wine vinegar and it worked very well.

Tahini: provides the creaminess to the dish, but can be swapped with other nut butters.

Pinch of sugar: this is optional (but recommended).

[creamy-noodles-3.jpeg]

What to serve this with?

These noodles will work perfectly with any type of protein and vegetable you want! But they’re delicious enough as is.

Instructions

Prepare the aromatics and spices

Add garlic, spring onion, chilli flakes and a pinch sugar (optional) into a medium sized bowl.

Heat the oil

In a small saucepan over a high heat, heat the oil until it is sizzling hot (i.e. if you place a chopstick in, the oil will sizzle).

Mix all the ingredients together

Pour the hot oil over the garlic mixture and stir to combine well. Then pour in the light soy sauce, dark soy sauce, white wine vinegar and tahini. Stir to combine again. Finally add the cooked noodles and do one final stir so the noodles are fully coated in the sauce. And that’s it!

FAQ

What’s the best way to store this dish?

These are best served straight away but if you have leftovers, place in an airtight container in the refrigerator. Then reheat either in the microwave or on the hob.

Can this be frozen?

This isn’t very suitable for freezing!

If you’re looking for another noodle dish, be sure to try out these recipes:

[creamy-noodles-4.jpeg]

",[1119],{"_25":417,"_22":1120},[1121,189,281,1122,1123,257,1124,968,1125,965],"100g noodles (dry weight), cooked ","1 spring onion, finely chopped ","3/4 tsp chilli flakes ","1/2 tbsp dark soy","1 tbsp tahini ",[1127,1128,1129,1130,974],"Add garlic, spring onion and chilli flakes into a medium sized bowl. ","In a small saucepan over a high heat, heat the oil until it is sizzling hot (i.e. if you place a chopstick in, the oil will sizzle). ","Pour the hot oil over the garlic mixture. Stir to combine. ","Pour in the light soy sauce, dark soy sauce, white wine vinegar, tahini and a pinch sugar (optional). Stir to combine. ",[51,169,516,50],{"_12":1133,"_14":1134,"_8":1135,"_10":1136,"_22":1137,"_37":1148,"_46":1153,"_18":19,"_20":87,"_16":17,"_517":53},"2023-07-30T18:43:17.231Z","marry-me-beans","Marry Me Beans ","

The ‘marry me’ dish is typically made with chicken and consists of a creamy, slightly cheesy sauce that has a base of sun dried tomatoes. Here I've replaced chicken with beans (because we love beans!). But legend still says that if you make this for your partner, you should expect a marriage proposal soon…obviously I can't promise this, but what I can say with certainty is that this recipe is very delicious and a huge crowd pleaser.

[marry-me-beans-2.jpeg]

Why you’ll love this dish

Crowd pleaser - this is a huge crowd pleaser! Who doesn’t like a slightly garlicky, creamy, tomato based sauce? Make it for your partner (or ask them to cook it for you) or make it for your friends. It’s very easy to double (or triple…) the quantity!
Quick - this recipe is ready in about 20 minutes, so it’s the perfect thing to make if you’re in a hurry!

What ingredients do you need for this dish (includes possible substitutions)?

Garlic: garlic is one of the main flavours in this dish, so add (at least) 3 large cloves!

Dried oregano: sometimes I use dried oregano, or dried thyme - both work very well.

Dried chilli flakes: add a little bit extra if you like it spicy! Or leave it out entirely if you don’t want any spice at all.

Tomato paste: this is essential to the recipe’s flavour and colour.

Sun dried tomato paste: I used the paste kind, but you can substitute this with whole sun dried variety. Just make sure you chop them finely!

Double cream: This is a slightly more decadent dish so I’d recommend not skipping the double cream! But if you do want a slightly healthier alternative then you can swap the cream for about 75g of cream cheese and reduce the water quantity to about 75ml.

Grated parmesan: parmesan is important to season the sauce and give it a slightly cheesy flavour!

Butter beans: can be substituted with most beans / pulses (e.g. cannellini beans, chickpeas). Of course the sauce can also be the base for most other proteins too!

Parsley: this is optional but can be substituted for many other herbs, e.g. basil!

[marry-me-beans-3.jpeg]

What to serve this with?

This is great served with some extra veg or a side salad. If you want some more carbs, buttered toast goes very nicely. Also, if you’d like a bit of protein then chicken is the obvious contender, but salmon would also be delicious too!

Instructions

Fry the garlic

In a medium sized frying pan over a low-medium heat add 1-2 tbsp of oil/butter. Once hot add the chopped garlic and cook until lightly golden, this will take about 1-2 minutes. Don’t forget to stir as garlic has a tendency to burn!

Add the dried herbs and pastes

Add the dried oregano, chilli flakes, tomato paste and sun dried tomato paste. Cook for 2 minutes, stir often.

Add the rest of the ingredients

Then all you need to do is add the double cream, water, grated parmesan and drained butter beans. Bring to a simmer and cook for a few minutes. Taste for seasoning then top with the optional chopped parsley. And that’s it!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave or on the hob.

Can this be frozen?

Yes! Just place it in an airtight container then you can reheat using the methods above.

If you’re looking for another bean dish, be sure to try out these recipes:

[marry-me-beans-4.jpeg]

",[1138],{"_25":417,"_22":1139},[1140,393,1141,1142,1143,396,136,1144,1145,1146,1147],"3 large garlic cloves, finely chopped ","1/4 - 1/2 tsp chilli flakes (depending on how spicy you like things!)","10g tomato paste ","60g sun dried tomato paste (or sun dried tomatoes that are finely chopped)","25g grated parmesan ","1 400g can butter beans (240g drained weight)","Optional topping: chopped parsley ","Oil/butter, salt",[1149,1150,1151,1152],"In a medium sized frying pan over a low-medium heat add 1-2 tbsp of oil/butter. Once hot add the chopped garlic and cook until lightly golden, this will take about 1-2 minutes. ","Add the dried oregano, chilli flakes, tomato paste and sun dried tomato paste. Cook for 2 minutes, stir often. ","Add the double cream, water, grated parmesan and drained butter beans. Bring to a simmer and cook for a few minutes. ","Taste for seasoning then top with the optional chopped parsley. And that’s it! ",[51,49,148,50],{"_12":1155,"_14":1156,"_8":1157,"_10":1158,"_22":1159,"_37":1170,"_46":1173,"_18":19,"_20":87,"_16":17,"_517":53},"2023-08-01T18:15:38.966Z","sushi-bowl","California Roll Sushi Bowl ","

I love a California roll! Sweet ‘crab’ and creamy avocado is a match made in heaven. I’m not one to make sushi at home, but this deconstructed sushi bowl is one of my favourite easy meals to make! If you don’t like imitation crab then you can use whatever protein you want (or real crab if budget allows!).

[sushi-bowl-2.jpeg]

Why you’ll love this dish

Versatile - what’s great about this dish is you can substitute it for whatever proteins and veg you have! Cooked salmon or tuna are both obvious contenders. For veg, edamame would be great, or finely chopped pepper and carrot. Slices of radish would also be very delicious!
Meal prep - this is a great dish if you want to meal prep your lunch - it's perfect for both working at home or in the office lunches! Just make sure you mix the avocado with a bit of lemon or lime juice so it doesn’t go brown. It’ll keep in an airtight container for about 3 days in the fridge. And it’s best to put the sriracha mayonnaise on right before you eat it!

What ingredients do you need for this dish (includes possible substitutions)?

Cooked rice: the best kind rice to use here is either sushi rice or jasmine rice!

Seafood sticks: this can be substituted with a different type of protein if you wish, e.g. salmon, tuna, tofu… Real crab would obviously be very delicious too!

Cucumber and avocado: I like the freshness and creaminess that the cucumber and avocado brings, but similar to the above, you can substitute this for whatever your favourite vegetables are, or whatever you have in the fridge!

Nori: you can use the full sheets or the smaller snacking sheets here.

Light soy sauce: essential to season the dish!

Sriracha mayonnaise: you can either buy this or make it. If you’re making it all you need to do is mix together mayonnaise and sriracha!

Furikake: furikake is usually made up of toasted sesame, nori, salt and sugar. Adding it to the dish is entirely optional. You can substitute with white/black sesame seeds if preferred, or just leave them off. But I like adding it for the extra fibre!

[sushi-bowl-3.jpeg]

What to serve this with?

You don’t need to serve this with anything! But if you really wanted something with it, then it would be excellent with a side of miso soup or some Japanese pickles (tsukemono).

Instructions

Prepare all the ingredients

The main part of this recipe is just prepping the ingredients! If you don’t have any cooked rice to hand, then you’ll need to start with this. Then very finely dice your cucumber and avocado, the key thing here is that you want them all to be as similar size as possible. Finally, chop the seafood sticks up and finely slice the nori sheets.

Assemble the dish

Place the cooked rice into a serving dish (or two separate bowls), then top with the seafood sticks, cucumber, avocado and nori. Sprinkle over some soy sauce, then sriracha mayonnaise and furikake. Serve with extra soy sauce and sriracha mayonnaise. And that’s it!

[sushi-bowl-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator then enjoy cold!

Can this be frozen?

I wouldn’t recommend freezing this.

If you’re looking for another easy dish, be sure to try out these recipes:

[sushi-bowl-5.jpeg]

",[1160],{"_25":417,"_22":1161},[1162,1163,1164,1165,1166,1167,1168,1169],"200g cooked rice (warm or cool)","250g seafood sticks, finely chopped","100g cucumber, finely diced","1 avocado, flesh finely diced","2 sheets nori, finely sliced ","Light soy sauce, to taste ","4 tbsp sriracha mayonnaise ","1-2 tbsp furikake ",[1171,1172],"Place the cooked rice into a serving dish (or two separate bowls), then top with the seafood sticks, cucumber, avocado and nori. ","Sprinkle over some soy sauce, then sriracha mayonnaise and furikake. And that’s it! ",[51,148],{"_12":1175,"_14":1176,"_8":1177,"_10":1178,"_22":1179,"_37":1187,"_46":1192,"_18":170,"_20":170,"_16":355},"2023-08-03T17:44:53.379Z","thai-beans","Green Thai Beans ","

Green thai curry is one of my favourite dishes! It’s creamy, aromatic, savoury and a tiny bit sweet. Here I’ve used butter beans and the result is a super quick meal! Ideally you need a blender for this dish, however if you don’t have one then I’ve suggested an alternative below in the instructions.

[thai-beans-2.jpeg]

Why you’ll love this dish

Quick - this dish is very quick to make, it’s ready in about 20 minutes! Because canned butter beans are cooked, and they don’t require any prep work like chopping, it really cuts the overall time of this dish down. So it’s the perfect thing to make mid week.
Nutritious - there’s loads of vitamin A and vitamin C in this recipe from the spinach. And of course, the butter beans provide a great amount of fibre.

What ingredients do you need for this dish (includes possible substitutions)?

Frozen spinach: you can of course substitute this for fresh spinach, but you may have to blend in batches as fresh spinach has a lot more volume than frozen spinach…

Coconut milk: I like to use full fat coconut milk in thai curries, but this will still work with the reduced fat varieties.

Garlic: if you buy green thai curry paste from the shops, then it does usually have some garlic in it, but I like to add a little bit extra because why not…

Green thai curry paste: the quality of your paste will really make a difference in the curry, so make sure you buy one you like and is full of flavour.

Butter beans: as usual, this can be substituted for other beans/pulses. Cannelini beans or chickpeas would both be great.

Sugar: a small amount of sugar really balances the flavour in this dish, but if you don’t want to add it, then it can be left out.

Chopped coriander: this is optional to sprinkle over the final dish!

And of course, if you want to, you can add any of your favourite vegetables or some protein too!

[thai-beans-3.jpeg]

What to serve this with?

Beans do have a good amount of carbohydrates so you could just have this with a side of veg or protein if you want! Otherwise it is of course delicious with rice.

Instructions

Blend the spinach and coconut milk

Using a high powered blender (e.g. a nutribullet), blend the frozen spinach and coconut milk until smooth. If you don’t have a blender (or don’t want to use it!) then you can skip this step, and add the coconut milk and spinach along with all the other ingredients. However if you want to do this, then I’d definitely recommend using fresh spinach instead of frozen! Also just to be warned, if you choose not to blend the spinach, you won’t get the vibrant green colour of the sauce.

Fry the garlic and curry paste

In a medium sized frying pan over a low-medium heat, add 1-2 tbsp of oil. Once hot, add the garlic cloves and curry paste. Cook for a couple of minutes and stir often.

Add everything else

Add the butter beans, spinach mixture, sugar and fish sauce. Stir to combine well then simmer for a few minutes. Top with chopped coriander and that’s it!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, or on the hob.

Can this be frozen?

Yes, this freezes well! Just place in an airtight container then either defrost in the fridge overnight, or reheat from frozen using the microwave.

If you’re looking for another similar dish, be sure to try out these recipes:

[thai-beans-4.jpeg]

",[1180],{"_25":417,"_22":1181},[774,343,281,1182,1183,1184,1185,1186,138],"60g green thai curry paste ","2 400g cans butter beans, drained (drained weight about 480g)","1 tsp sugar ","2 tsp fish sauce ","Optional topping: chopped coriander ",[1188,1189,1190,1191],"Using a high powered blender (e.g. a nutribullet), blend the frozen spinach and coconut milk until smooth. ","In a medium sized frying pan over a low-medium heat, add 1-2 tbsp of oil. Once hot, add the garlic cloves and curry paste. Cook for a couple of minutes and stir often. ","Add the butter beans, spinach mixture, sugar and fish sauce. Stir to combine well then simmer for a few minutes. ","Top with chopped coriander and that’s it! ",[51,148,516,49],{"_12":1194,"_14":1195,"_8":1196,"_10":1197,"_22":1198,"_37":1210,"_46":1216,"_18":19,"_20":170,"_16":355},"2023-08-06T14:42:47.962Z","black-dal","Quick Black Dal","

This is by no means an authentic black dal recipe, but if you’re looking for a very easy recipe with minimal ingredients, and one that is reminiscent of black dal, then this is for you! Black dal typically uses urad dal sabut (whole black lentil), but here I’ve used precooked puy lentils to speed up the cooking time. Also, black dal normally uses a large amount of cream, but to get the creamy texture I’ve pureed some of the lentils, so what you end up with is an easy, nutritious and ‘creamy’ dish!

[black-dal-2.jpeg]

Why you’ll love this dish

Quick - this is really quick and ready in 15 minutes. Also, if you’re just feeding 1 or 2 people, then this dish will also make leftovers, so you’ve got two meals in one!
Nutritious - puy lentils are very nutritious since they’re full of fibre and complex carbohydrates. They’ve also got a good amount of plant based protein too, so not only are they delicious, they're also very good for you too!

What ingredients do you need for this dish (includes possible substitutions)?

Salted butter: I like to use salted butter here to give the dish an extra level of seasoning, but of course unsalted butter (or oil!) is fine too.

Garlic: Lots of chopped garlic is essential in the flavour of this dish.

Ginger: a little grated ginger goes a long way here!

Tomato paste, chilli powder, garam masala: all provide the base of flavour to the dish, so can’t really be substituted.

Puy lentils: puy lentils have an earthy peppery flavour that hold their shape well compared to other lentils and the precooked ones make this dish super speedy.

And of course, if you fancy it, this would be great with some extra veg stirred through (e.g. spinach).

[black-dal-3.jpeg]

What to serve this with?

This is great served with buttery bread - any type will do! Toast, naan, flat bread… all delicious!

Instructions

Fry garlic and ginger

In a large frying pan over a low-medium heat, add butter. Once melted, add garlic and ginger. Cook until golden, this will take about 2 minutes. Stir regularly because garlic has a tendency to burn!

Add the tomato paste and spices

Add the tomato paste and spices. Cook for 2 minutes and stir often.

Add puy lentils and water

Add the puy lentils, water and sugar if using. Bring to a simmer for a few minutes. Blend about 1/3rd of the puy lentils and stir it together. Top with optional yoghurt and coriander, and that’s it!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, or on the hob.

Can this be frozen?

Yes absolutely! Just place in an airtight contained and reheat as above.

[other recipes] If you’re looking for another salmon dish, be sure to try out these recipes [add at least 1, ideally more]

",[1199],{"_25":417,"_22":1200},[1201,1202,1203,133,825,1204,1205,1206,1207,1208,1209],"2 tbsp salted butter ","4 cloves garlic, finely chopped ","1 tsp ginger, grated","1/4 tsp garam masala ","2 250g packs puy lentils (precooked)","300ml water ","1/2 tsp sugar (optional)","Optional topping: yoghurt, coriander ","Salt",[1211,1212,1213,1214,1215],"In a large frying pan over a low-medium heat, add butter. Once melted, add garlic and ginger. Cook until golden, about 2 minutes. Stir regularly. ","Add the tomato paste and spices. Cook for 2 minutes, stir often.","Add the puy lentils, water and sugar (if using). Bring to a simmer for a 2-3 minutes. ","Blend about 1/3rd of the puy lentils and stir it together. ","Taste for seasoning then top with optional yoghurt and coriander, and that’s it!",[51,49,169],{"_12":1218,"_14":1219,"_8":1220,"_10":1221,"_22":1222,"_37":1232,"_46":1239,"_18":87,"_20":88,"_16":121},"2023-08-08T13:29:20.001Z","almond-chocolate-chip","Flourless Chocolate Chip Cake","

I’m not gluten free, but this flourless chocolate chip almond cake is one of my favourite things to bake! It’s really tender and moist, and it keeps really well too. You’ll need an electric whisk (or stand mixer) for this recipe as we’ll be whipping egg whites, but I promise that is the hardest part and everything else just involves mixing in a bowl.

Why you’ll love this dish

Flourless - this is the perfect thing to make for your gluten free friends. This bake is such a crowd pleaser though that I promise you everyone will want a slice of it!
Minimal ingredients - this bake only has 5 ingredients (7 if you count salt, and want to add almond essence), so it’s the perfect thing to make if your store cupboard is running low!

[almond-chocolate-chip-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Ground almonds: a non-negotiable! If you’re feeling fancy you can substitute some of the ground almonds for ground hazelnuts or pistachios.

Milk chocolate chips: I love a high cocoa milk chocolate chip for this recipe, but if you prefer, you can use dark chocolate chips here instead.

Caster sugar: caster sugar or granulated sugar will both work well here.

Flaky salt: if using fine salt then add less (about 1/2 the amount).

Whole milk: the milk loosens the batter slightly and can be subsisted for semi skimmed if needed.

Eggs: 6 eggs provide the cake with structure!

Almond essence: if you love the flavour of almonds/marzipan then add a bit of almond essence, but this step is completely optional.

[almond-chocolate-chip-3.jpeg]

What to serve this with?

This is great by itself as a snack in the afternoon, or even for breakfast! But if you want to make it into a dessert, it would be great with some whipped cream and strawberries.

Instructions

Preheat the oven and line the tin

Preheat the oven to 180c/160c fan. Grease and line an 8x8 inch square cake tin with baking paper, but of course you can use a circular tin instead if you prefer!

Mix

In a large bowl, mix the: grounds almonds, chocolate chips, caster sugar, salt, milk, egg yolks and almond essence (if using).

Whip the egg whites

Now it’s time to whip the egg whites! Using an electric whisk, beat the egg whites until stiff peaks form, i.e. if you turn the whisk upside down, the peaks should hold.

Add the egg whites

Roughly stir 1/3rd of the egg whites into the almond bowl, you can be as rough as you want here as the aim is to loosen the almond mixture! Then gently fold in the rest of the egg whites, trying to keep as much air in the mix as possible. Pour the mixture into the tin, then bake for 25 minutes, until golden and when a skewer is inserted into the centre it comes out clean (a few crumbs are fine).

FAQ

What’s the best way to store this dish?

Place in an airtight container and keep it at room temperature (or if your kitchen is particularly hot, place in the fridge!).

Can this be frozen?

Yes! You can either freeze it whole or in individual slices, then let it defrost at room temperature overnight.

If you’re looking for another baking dish, be sure to try out these recipes:

[almond-chocolate-chip-4.jpeg]

",[1223],{"_25":417,"_22":1224},[1225,1226,1227,1228,1229,1230,1231],"250g ground almonds ","160g milk chocolate chips ","175g caster sugar ","1/2 tsp flaky salt ","45ml whole milk ","6 eggs, separated ","1/4 tsp of almond essence (optional)",[1233,1234,1235,1236,1237,1238],"Preheat the oven to 180c/160c fan. Grease and line an 8x8 inch square cake tin with baking paper. ","In a large bowl, mix the: grounds almonds, milk chocolate chips, caster sugar, salt, milk, egg yolks and almond essence (if using).","Using an electric whisk, beat the egg whites until stiff peaks form.","Roughly stir 1/3rd of the egg whites into the almond bowl, you can be rough here as the aim is to loosen the almond mixture! ","Then gently fold in the rest of the egg whites, trying to keep as much air in the mix as possible. ","Pour the mixture into the tin, then bake for 25 minutes, until golden and when a skewer is inserted into the centre it comes out clean (a few crumbs are fine).",[84],{"_12":1241,"_14":1242,"_8":1243,"_10":1244,"_22":1245,"_37":1252,"_46":1258,"_18":19,"_20":170,"_16":355,"_517":53},"2023-08-10T08:31:10.405Z","sundried-tomato-beans","Sun Dried Tomato Beans ","

I love dishes that turn out creamy with out having to add cream (but don’t get me wrong, I love cream too). And this recipe is exactly that, by blending (or mashing) the beans, what you get is a luxurious and creamy mouthfeel. Sun dried tomatoes are also the perfect thing to keep in your pantry when you want to add a lot of flavour with minimal effort/ingredients, and they’re pretty nutritious too!

Why you’ll love this dish

Less than 5 ingredients - if you’re not counting the optional toppings, then this dish has less than 5 ingredients! And the majority of the ingredients are store cupboard friendly. So it’s a great thing to make if you’ve not got much a huge amount left in the fridge, or if you’re looking for a budget friendly meal.
Quick - this is a really speedy dish and is ready in 15 minutes. It’s the perfect mid week dish and it makes enough for leftovers too!

[sundried-tomato-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Garlic: because there’s only a few ingredients in this dish, I wouldn’t recommend leaving this out!

Sun dried tomatoes: provides the main flavour and colour of the dish! Chop them as finely as you can.

Smoked paprika: adds a nice smoky and sweet base flavour.

Cannillini beans: can be substituted with other beans if wanted! Butter beans or chickpeas would both be great.

And of course this is the perfect vessel to add any additional vegetables you like. Spinach would be great stirred through at the end!

[sundried-tomato-beans-3.jpeg]

What to serve this with?

This would be great served with a side of sautéed greens or some roasted veg. If you eat dairy, a bit of feta would also be very delicious!

Instructions

Fry the garlic

In a large frying pan over a low-medium heat, add 1-2 tbsp of oil. Once hot, add the garlic and cook until golden, about 2 minutes. Stir regularly.

Add the sun dried tomato and smoked paprika

Add the sun dried tomatoes and smoked paprika, cook for another 2 minutes. Again, stir regularly!

Add the rest of the ingredients

Pour in the cannellini beans and water, bring to a simmer and cook for 2 minutes. Then, using a hand blender (or potato masher), blend about 1/3rd of the beans, so you reach a nice creamy consistency. Season with plenty of salt, I find about 3/4 tsp - 1 tsp of flaky sea salt is the right amount (but add less if you’re using fine salt!). Top with yoghurt and basil if using, and that’s it!

[sundried-tomato-beans-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, or on the hob.

Can this be frozen?

Yes absolutely! Just place it an airtight container then defrost over night in the fridge, or microwave from frozen.

If you’re looking for another bean dish, be sure to try out these recipes:

[sundried-tomato-beans-5.jpeg]

",[1246],{"_25":417,"_22":1247},[449,1248,1030,1249,1250,1251,687],"60g sun dried tomatoes, finely chopped ","2 400g can cannellini beans, drained (drained weight about 480g)","100ml water ","Optional topping: yoghurt, basil",[1253,1254,1255,1256,1257],"In a large frying pan over a low-medium heat, add 1-2 tbsp of oil. Once hot, add the garlic and cook until golden, about 2 minutes. Stir regularly. ","Add the sun dried tomatoes and smoked paprika, cook for another 2 minutes. ","Pour in the cannellini beans and water, bring to a simmer and cook for 2 minutes. ","Then, using a hand blender (or potato masher), blend about 1/3rd of the beans, so you reach a nice creamy consistency. ","Season with plenty of salt, I find about 3/4 tsp - 1 tsp of flaky sea salt is the right amount (but add less if you’re using fine salt!). Top with yoghurt and coriander if using, and that’s it! ",[51,49,169,516],{"_12":1260,"_14":1261,"_8":1262,"_10":1263,"_22":1264,"_37":1272,"_46":1278,"_18":170,"_20":409,"_16":17,"_517":53},"2023-08-16","garlic-chilli-tofu","Garlic Chilli Tofu","

Crumbling tofu into little pieces then roasting it gives a really great texture. It’s crunchy, slightly chewy and very satisfying to eat. I’ve fried it here with spring onion, garlic and birds eye chilli then it’s coated in a savoury sauce. It’s great with white rice, or stuffed into lettuce wraps!

Why you’ll love this dish

Nutritious - tofu is one of my favourite things to have in the fridge at all times! It’s relatively cheap (compared to meat and fish) but it’s an excellent source of protein, calcium and lots of other nutrients too. Have a quick google on the benefits of eating tofu and you may be surprised!
Versatile - this recipe is pretty versatile and can be adapted to what you have in the fridge, e.g., if you don’t have any spring onion, maybe add a bit of ginger. More substitution examples can be found below!

[garlic-chilli-tofu-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Extra firm tofu: you’ll need extra firm tofu here to ensure it crisps up nicely in the oven.

Spring onions: this can be substituted for normal onions or shallots. Or even some grated ginger would be delicious too!

Garlic: as usual lots of garlic is needed!

Birds eye chilli: I love birds eye chilli in this dish because it’s got a great level of spice and is slightly aromatic. But use your favourite chilli here instead if you prefer!

Fish sauce: provides the seasoning for the dish, but could be substituted with light soy sauce instead if needed.

Dark soy: provides the seasoning and colour to the dish!

Sugar: balances the flavours in the dish, can be substituted with sugar alternatives though if required.

[garlic-chilli-tofu-3.jpeg]

What to serve this with?

This is great with white rice or stuffed into lettuce wraps for a slightly lighter meal!

Instructions

Prepare the tofu

Preheat the oven to 220c/200c fan. Line a large shallow baking tray with baking paper and add 1-2 tbsp of oil. You’ll want the largest and shallowest tray you have to ensure the tofu gets nice and crispy. Drain the tofu from the package and dry it as best you can! I like to use a clean tea towel to squeeze the moisture out. Then, crumble the tofu into tiny pieces. Place the tofu on the baking tray and put in the oven for 25-30 minutes, or until golden brown and crispy.

Fry the aromatics

In a medium sized frying pan over a low-medium heat add 1-2 tbsp of oil. Once the pan is hot, add the spring onion, garlic and chilli. Cook until golden, about 2 minutes.

Make the sauce

Add the tofu back into the pan. Then add the fish sauce, soy sauce, sugar and water. Increase the heat to medium. Cook until thickened and stir constantly. It should take a couple of minutes.

[garlic-chilli-tofu-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat in either in the microwave, or on the hob.

Can this be frozen?

I wouldn’t recommend freezing this as the tofu may end up a bit soggy!

If you’re looking for another tofu dish, be sure to try out these recipes:

[garlic-chilli-tofu-5.jpeg]

",[1265],{"_25":417,"_22":1266},[706,1267,29,1268,1269,1270,1271,136,261],"2 spring onions, finely chopped","1/2 - 1 birds eye chilli, finely chopped ","1 tbsp fish sauce","1 tbsp dark soy","1 tbsp sugar ",[1273,1274,1275,1276,1277],"Preheat the oven to 220c/200c fan. Line a large shallow baking tray with baking paper and add 1-2 tbsp of oil. You’ll want the largest and shallowest tray you have to ensure the tofu gets nice and crisp. ","Drain the tofu from the package and dry it as best you can! I like to use a clean tea towel to squeeze the moisture out. Then, crumble the tofu into tiny pieces. Place the tofu on the baking tray and put in the oven for 25-30 minutes, or until golden brown and crispy. ","In a medium sized frying pan over a low-medium heat add 1-2 tbsp of oil. Once the pan is hot, add the spring onion, garlic and chilli. Cook until golden, about 2 minutes. Stir often.","Add the tofu back into the pan. Then add the soy sauce, fish sauce and sugar. ","Pour in 50ml water, increase the heat to medium. Cook until thickened and stir constantly. It should take a couple of minutes. And that’s it! ",[51,50,515],{"_12":1280,"_14":1281,"_8":1282,"_10":1283,"_22":1284,"_37":1295,"_46":1299,"_18":19,"_20":19,"_16":976,"_517":53},"2023-08-29","nectarine-burrata","Nectarine Burrata Sandwich ","

This is one of my favourite sandwiches to make. The burrata gives a really nice creamy element to the dish, then we have slightly salty prosciutto and sweet griddled nectarines. For the sriracha mayonnaise and hot honey, you can either buy them or make it yourself (more details below!).

[nectarine-burrata-2.jpeg]

Why you’ll love this dish

Easy - this sandwich is really easy and feels like you’ve put a lot of effort into it, but in fact it comes together with little effort and very quickly!
Seasonal - this is the perfect summer sandwich to make. Stone fruit (e.g. nectarines, peaches) are most delicious in the summer months, so I love to make use of them when I can!

What ingredients do you need for this dish (includes possible substitutions)?

Rosemary focaccia: focaccia is perfect for this sandwich, but if you want, this can be replaced with your favourite bread!

Nectarine: can be substituted with a peach if preferred.

Sriracha mayonnaise: you can either buy this or make it yourself. If you want to make it yourself, simply mix equal quantities of mayonnaise and sriracha (or if you like it spicy, add a larger proportion of sriracha!).

Prosciutto: this can be omitted if you want!

Burrata: can’t really be substituted with anything, although the closest thing would be a very good quality buffalo mozzarella if you can’t find burrata.

Hot honey: you can make this or buy it, if you want a recipe then click here.

Rocket: I love the peppery flavour rocket adds to the dish!

[nectarine-burrata-3.jpeg]

What to serve this with?

This is perfect as is, but if you want to bulk out the recipe then serving it with some potato wedges, chips or a side salad would be great.

[nectarine-burrata-4.jpeg]

Instructions

Toast the focaccia

Drizzle the focaccia with olive oil and toast it in a frying pan over a medium heat, until nice and golden.

Griddle the nectarines

This step is optional, but I like to griddle the sliced nectarines so they’re slightly soft and charred. Preheat your griddle until it’s smoking hot, then place the nectarine slices on the griddle and char on both sides.

Assemble the sandwich

Now it’s time to assemble the sandwich. Spoon the sriracha mayonnaise on the focaccia, then top with prosciutto and the burrata. Add the nectarine, drizzle over the hot honey and add the rocket. And that’s it!

If you’re looking for another easy dish, be sure to try out these recipes:

[nectarine-burrata-5.jpeg]

",[1285],{"_25":417,"_22":1286},[1287,1288,1289,1290,1291,1292,1293,1294],"1 tbsp olive oil ","About 200g rosemary focaccia, sliced in half lengthways ","1 nectarine, sliced into wedges ","1-2 tbsp sriracha mayonnaise ","2-3 slices of prosciutto","150g burrata ","1-2 tsp hot honey ","Handful of rocket ",[1296,1297,1298],"Drizzle the focaccia with olive oil and toast it in a frying pan over a medium heat, until nice and golden. ","This step is optional, but I like to griddle the sliced nectarines so they’re slightly soft and charred. Preheat your griddle until it’s smoking hot, then place the nectarine slices on the griddle and char on both sides. ","Now it’s time to assemble the sandwich. Spoon the sriracha mayonnaise on the focaccia, then top with prosciutto and the burrata. Add the nectarine, drizzle over the hot honey and add the rocket. And that’s it! ",[51,169],{"_12":1301,"_14":1302,"_8":1303,"_10":1304,"_22":1305,"_37":1314,"_46":1319,"_18":19,"_20":87,"_16":17,"_517":53},"2023-08-31T17:19:24.202Z","rose-beans","Rosé Beans ","

Rosé tomato sauce is one of my favourite pasta dishes! Usually the ‘rosé-ness’ of the sauce comes from cream, but I’ve chosen a lighter more mid-week friendly alternative here, cream cheese! And as usual, I’ve also swapped the pasta for fibre rich beans. The spinach is optional but it’s great way to get some extra veg in and it also gives a nice freshness to the dish.

[rose-beans-2.jpeg]

Why you’ll love this dish

Minimal ingredients - depending on whether you add the spinach or not, this dish only has 5 (or 6) ingredients, so it’s the perfect thing to make if you’re running low on supplies!
Quick - this dish is ready in 20 minutes, so it’s the ideal to thing to make mid week, or if you need to throw something together quickly when you’ve got last minute dinner guests!

What ingredients do you need for this dish (includes possible substitutions)?

Garlic: to make this dish as quick as possible, I’ve skipped onion and chosen to just use garlic. However you can of course add onion too if you want!

Tomato paste: You can also make rosé sauce using chopped tomatoes, but the method will be slightly different to this recipe, so I'd recommend sticking with the tomato paste here.

Cannellini beans: can be substituted for most canned beans or chickpeas!

Cream cheese: ideally use full fat here, as sometimes the lighter varieties can split...

Parmesan: any type hard Italian cheese will do fine here!

Spinach: you can substitute spinach for any quick cooking leafy green here, e.g. some sliced swiss chard or cavolo nero.

[rose-beans-3.jpeg]

What to serve this with?

This is great served with some buttered toast and a side salad. It would also be very delicious with a side of veg too, e.g. some roasted broccoli or cauliflower would be perfect!

[rose-beans-4.jpeg]

Instructions

Fry the garlic and tomato paste

In a large frying pan over a low-medium heat, add 1-2 tbsp of oil. Once hot, add the garlic and tomato paste. Cook until golden, about 2 minutes. Stir regularly.

Add the beans and cream cheese

Add the cannelloni beans and cream cheese. Stir well to combine.

Stir in the parmesan and water

Finally, add the parmesan and water. Increase the heat to medium and stir until the parmesan is melted. Taste for seasoning then add the spinach if using. Cook until wilted and that’s everything!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, or on the hob.

Can this be frozen?

Cream cheese isn’t the easiest thing to freeze, so I wouldn’t recommend freezing this.

If you’re looking for another bean dish, be sure to try out these recipes:

[rose-beans-5.jpeg]

",[1306],{"_25":417,"_22":1307},[281,1308,1309,1310,1311,1312,1313],"45g tomato paste ","1 400g can cannellini beans, drained (drained weight 240g)","70g cream cheese ","25g parmesan, grated","75ml water ","Handful of spinach (optional)",[1315,1316,1317,1318],"In a large frying pan over a low-medium heat, add 1-2 tbsp of oil. Once hot, add the garlic and tomato paste. Cook until golden, about 2 minutes. Stir regularly. ","Add the cannelloni beans and cream cheese. Stir well to combine. ","Add the parmesan and water. Increase the heat to medium and stir until the parmesan is melted. ","Taste for seasoning then add the spinach if using. Cook until wilted and that’s everything! ",[51,49,148,50],{"_12":1321,"_14":1322,"_8":1323,"_10":1324,"_22":1325,"_37":1335,"_46":1341,"_18":170,"_20":697,"_16":17,"_517":53},"2023-09-05","feta-beans","Pepper Feta Beans","

I went to Greece this summer, and one of the (many) delicious things that we ate involved this sweet pepper and feta dip. It tasted slightly reminiscent of a pizza, which might sound a bit odd, but trust me it was good! I’ve tried to recreate it here, but added some beans for fibre and to bulk the meal out a bit. But of course, it you want to leave the beans out and keep it more like a dip, then feel free to do so!

[feta-beans-2.jpeg]

Why you’ll love this dish

Vegetables - you’ve got onion, peppers and beans all in this recipe, so there’s three different types of veg!
One pot - everything is made quickly, all in one pot. So it’s the perfect mid week meal when you want to minimise washing up!

What ingredients do you need for this dish (includes possible substitutions)?

Red onion: I used red onion in this because I wanted the pop of colour, but any onion will do the job. Shallots would also be a delicious option too.

Peppers: Similar to above, I like to use a mix of colours in this dish! But use whatever pepper you want, just remember that green is slightly bitter…

Garlic: garlic is a staple in greek cooking so don’t skip this!

Dried oregano: Most of the dishes we had in Greece used oregano, so similar to garlic - don’t skip this!

Chopped tomatoes: You can either use canned chopped tomatoes, or if you have some to hand, finely chopped fresh tomatoes would also work.

Cannellini beans: most beans (or chickpeas!) would work well here.

Feta: Non-negotiable!

Mozzarella: I used the fresh variety (i.e. the one in a ball), but grated mozzarella would also work too.

[feta-beans-3.jpeg]

What to serve this with?

This is great served with some crusty bread and a dressed side salad. If you want some protein then roasted chicken or pan fried salmon is delicious.

Instructions

Fry the onion and peppers

In a large frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the sliced red onion and peppers. Cook until softened, about 5-10 minutes. Stir regularly.

Add the garlic

Add the garlic and cook for two minutes, until golden. Stir often.

Stir in the dried oregano and chopped tomatoes

Add the dried oregano and chopped tomatoes. Simmer for 2 minutes.

Add the beans and feta

Stir in the cannelloni beans and feta. Top with mozzarella. Place under the grill until the mozzarella is golden.

[feta-beans-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, or on the hob.

Can this be frozen?

This is probably not ideal to freeze!

If you’re looking for another bean dish, be sure to try out these recipes:

[feta-beans-5.jpeg]

",[1326],{"_25":417,"_22":1327},[1328,1329,1330,1331,1332,1309,1333,1334,138],"1 red onion, sliced","1-2 peppers, sliced","2 garlic cloves, sliced ","1 tsp dried oregano","125g chopped tomatoes ","100g feta, crumbled ","150g ball mozzarella, torn into 1 inch pieces ",[1336,1337,1338,1339,1340],"In a large frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the sliced red onion and peppers. Cook until softened, about 5-10 minutes. Stir regularly. ","Add the garlic and cook for two minutes, until golden. Stir often. ","Add the dried oregano and chopped tomatoes. Simmer for 2 minutes.","Stir in the cannelloni beans and feta. Top with mozzarella. ","Place under the grill until the mozzarella is golden. ",[51,49,50],{"_12":1343,"_14":1344,"_8":1345,"_10":1346,"_22":1347,"_37":1351,"_46":1355,"_18":19,"_20":19,"_16":976,"_517":53,"_52":89},"2023-09-07","gochujang-noodles","10 Minute Gochujang Noodles ","

These creamy gochujang noodles are the perfect thing to make when you haven’t got a huge amount of time (they’re ready in 10 minutes!). This recipe is very similar to my other creamy garlic noodle recipe that went viral on social media. Similar to that recipe, this is heavily inspired by the classic Chinese dish (You Po Mian) and the role of oil in the dish really brings out the aromatic flavour of garlic and spring onion. If you haven’t tried making noodles like this before, I would definitely recommend it!

[gochujang-noodles-2.jpeg]

Why you’ll love this dish

Quick - this dish is unbelievably quick, it’s ready in 10 minutes! It’s probably one of the quickest recipes I know, so I return to this meal regularly.
Easy - if you’re looking for a super easy recipe that requires minimal effort, then definitely try this out!

[gochujang-noodles-3.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Noodles: I used instant ramen noodles here, but use whatever you want!

Vegetable/sunflower oil: I’ve recommended these oils because they have a high smoke point and are neutral in taste.

Garlic: this meal has three garlic cloves in it, so it’s pretty garlicky! Feel free to add less (or more).

Spring onion: the garlic and spring onion really provides the dish with the aromatic flavour.

Chilli flakes: if you like a bit of heat, add chilli flakes! Otherwise these can be left out.

Gochujang: gochujang is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It’s the perfect thing to keep in your fridge as it adds a lot of depth of flavour with minimal ingredients!

Light soy and dark soy: both are essential in this dish! Light soy gives the seasoning whilst dark soy provides the colour and a touch of sweetness.

White wine vinegar: traditionally Chinese black vinegar is used!

Tahini: provides the creaminess to the dish, but can be swapped with other nut butters.

[gochujang-noodles-4.jpeg]

What to serve this with?

These noodles will work perfectly with any type of protein and vegetable you want! But they’re delicious enough as is.

Instructions

Prepare the aromatics and spices

Add garlic, spring onion, chilli flakes and gochujang into a medium sized bowl.

Heat the oil

In a small saucepan over a high heat, heat the oil until it is sizzling hot (i.e. if you place a chopstick in, the oil will sizzle). This part won’t take very long so keep an eye on it!

Mix all the ingredients together

[gochujang-noodles-5.jpeg]

FAQ

What’s the best way to store this dish?

These are best served straight away but if you have leftovers, place in an airtight container in the refrigerator. Then reheat in either in the microwave or on the hob.

Can this be frozen?

This isn’t very suitable for freezing!

If you’re looking for another noodles dish, be sure to try out these recipes:

[gochujang-noodles-6.jpeg]

",[1348],{"_25":417,"_22":1349},[1121,189,281,1122,1123,257,1124,968,1125,1350],"1 tbsp gochujang",[1352,1128,1129,1353,1354],"Add garlic, spring onion, chilli flakes and gochujang into a medium sized bowl. ","Pour in the light soy sauce, dark soy sauce, white wine vinegar and tahini. Stir to combine. ","Add the cooked noodles and stir everything well to coat in the noodles in the sauce. And that’s it! ",[51,169,516],{"_12":1357,"_14":1358,"_8":1359,"_10":1360,"_22":1361,"_37":1373,"_46":1379,"_18":170,"_20":170,"_16":17},"2023-09-12T18:37:19.177Z","pesto-beans","Pesto Butter Beans ","

I love adding frozen spinach into pesto because it adds extra veg and bulks out the sauce! However because the spinach is frozen, I would recommend using a fairly high powered blender (I use a nutribullet). This is delicious as is, but it would also be the perfect side to some pan fried salmon or roasted chicken.

Why you’ll love this dish

Nutritious - this is the perfect nutritious meal! It has lots of fibre from the beans, healthy fats from the pine nuts and vitamins from the spinach and basil.
Crowd pleaser - pesto is a big crowd pleaser so if you like beans, you’ll love this!

[pesto-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Frozen spinach: you need frozen spinach for this dish. I haven’t tested with fresh spinach before, but it should work - you’ll just need about 1.5x the quantity.

Basil: an essential part of pesto!!

Toasted pine nuts: I usually buy my pine nuts pre toasted, but you can quickly toast them in a dry pan over a medium heat. Just keep an eye on them, pine nuts are very fatty and turn to burn quickly!

Parmesan/vegetarian Italian hard cheese: use whatever Italian hard cheese you like!

Extra virgin olive oil: I find a less strong extra virgin olive oil is best in pesto, but use your favourite.

Garlic: use as much as you want!

Butter beans: can be substituted for any white bean.

Lemon: a little bit of lemon juice really brings the dish together.

[pesto-beans-3.jpeg]

What to serve this with?

This is perfect as is, or with some buttered toast! It’s also a great side to pan fried salmon or roasted chicken.

Instructions

Blend the pesto

In a high powered blender (I use a nutribullet!), add the frozen spinach, basil, pine nuts, parmesan, extra virgin olive oil and water. Blend until smooth.

Fry the garlic

In a medium frying pan over a low-medium heat, add 1-2 tbsp of oil. Once hot, add the garlic and cook until golden, about 2 minutes. Stir regularly.

Add the butter beans

Add the butter beans and cook until heated through, this should take a couple of minutes.

Mix everything together

Add the pesto and stir to coat. You may want to add a splash of water if the sauce is thick. Squeeze in the lemon juice to taste and enjoy!

[pesto-beans-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just defrost in the fridge overnight and reheat as above.

If you’re looking for another bean dish, be sure to try out these recipes:

[pesto-beans-5.jpeg]

",[1362],{"_25":417,"_22":1363},[1364,1365,1366,1367,1368,1369,1370,1371,1372,138],"65g frozen spinach ","30g basil ","40g toasted pine nuts ","65g parmesan/vegetarian Italian hard cheese ","3 tbsp extra virgin olive oil","4 tbsp water ","2 garlic cloves, finely sliced ","1 400g can butter beans, drained (drained weight 240g)","1/4 - 1/2 lemon, juiced",[1374,1375,1376,1377,1378],"In a high powered blender (I use a nutribullet!), add the frozen spinach, basil, pine nuts, parmesan, extra virgin olive oil and water. Blend until smooth. ","In a medium frying pan over a low-medium heat, add 1-2 tbsp of oil. Once hot, add the garlic and cook until golden, about 2 minutes. Stir regularly. ","Add the butter beans and cook until heated through, this should take a couple of minutes. ","Add the pesto and stir to coat. You may want to add a splash of water if the sauce is thick. ","Squeeze in the lemon juice to taste and enjoy! ",[51,49,148],{"_12":1381,"_14":1382,"_8":1383,"_10":1384,"_22":1385,"_37":1408,"_46":1416,"_18":87,"_20":323,"_16":355,"_517":53},"2023-09-20T08:48:21.330Z","hasselback-squash","Hasselback Squash ","

Butternut squash is one of my favourite things to eat in Autumn and this is the perfect thing to make if you’re having friends over or want a special night in. The sweet squash works really well with the salty feta yoghurt, then the garlic chilli butter drizzled on top adds a delicious richness to the dish.

[hasselback-squash-2.jpeg]

Why you’ll love this dish

Seasonal - one of my favourite things about cooking is celebrating the change in season through using different ingredients. And not many vegetables scream ‘autumn’ more than butternut squash (apart from maybe a pumpkin…). So if you fancy having a cosy autumnal meal, then make this!
Showstopper - this is the perfect recipe to make if you’re having friends over or want to cook something special. Just serve it with a side salad and some nice bread and you’ll have a great meal!

[hasselback-squash-3.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Butternut squash: like most firm vegetables, butternut squash is a great candidate for hasselback! However squash aren’t exactly the easiest vegetables to prepare. If you struggle with squash prep, or don’t have a large/sharp enough knife, then read the tip below in the recipe!

Feta: feta is one of the main flavours in this dish so I’d definitely recommend buying the best one you can get/afford! Goats cheese would also be a delicious alternative.

Yoghurt: you can use greek or natural yoghurt here, full fat is best though as sometimes the fat free versions are a little watery.

Extra virgin olive oil: use your favourite one here!

Butter: again, use your favourite brand here!

Garlic: add as much as you like!!

Chillies: I’ve specified adding 1-2 chillies, but this really depends on the strength of the chillies (and your heat tolerance).

Lemon: can be substituted with lime if needed!

Basil: can be substituted for other herbs, e.g. coriander would be delicious.

[hasselback-squash-4.jpeg]

What to serve this with?

This is perfect as the main for a vegetarian dinner! It would be great with a crunchy side salad and some warm bread (you don’t need to make the bread yourself, just heat it up in the oven!).

[hasselback-squash-5.jpeg]

Instructions

Preheat the oven and line a baking tray

Preheat the oven to 220c/200c fan. Line a baking tray with paper then add 1 tbsp olive oil.

Prepare the butternut squash

Put the butternut squash half cut side down on a chopping board between two large chopsticks or wooden spoon handles. Cut down in 1/2cm intervals, ensuring you don’t cut through all the way - the chopsticks/spoon handles will stop the knife going all the way through. Repeat with the other half. You’ll need a large and sharp knife to do this! FYI, if you’re struggling with this step (sometimes butternut squash are tricky to cut, read the note below!).

NOTE: If you’re struggling with cutting the squash when it's raw, then the other option is to cut the squash after it's roasted for about 15 minutes. To do this: season the squash liberally with flaky sea salt on both sides and drizzle over olive oil. Place on a baking tray then roast the squash whole for 15-18 minutes, until softened slightly. Remove from the oven and place on a chopping board. Then, cut the squash as instructed above. Return the squash to the baking tray, scored sides up and continue roasting.

Season the squash

Season the squash liberally with flaky sea salt on both sides and drizzle over the remaining olive oil. Place the squash cut side down on the baking tray then put it in the oven until the squash is tender and edges slightly crisp. This will take about 1 hour, but depending on the size of your squash it could be a bit quicker or take longer!

Make the feta yoghurt

Blend the feta, yoghurt, extra virgin olive oil and 1 tbsp of water until smooth.

Make the garlic butter

In a small pan over a low-medium heat, melt the butter with a pinch of salt then add the garlic and chilli. Cook for two minutes, or until the garlic is golden. Remove from the heat then stir in the lemon juice and basil.

Plate up

Spoon the feta yoghurt onto a serving dish/large plate, top with the squash then pour over the garlic butter. Enjoy!

[hasselback-squash-6.jpeg]

FAQ

What’s the best way to store this dish?

This is best served immediately!

If you’re looking for another dish, be sure to try out these recipes:

[hasselback-squash-7.jpeg]

",[1386,1391,1396,1403],{"_25":1387,"_22":1388},"butternut squash",[1389,1390,733],"2 tbsp olive oil ","1 butternut squash, peeled, halved lengthways and seeds scooped out ",{"_25":1392,"_22":1393},"feta yoghurt ",[1394,1395,887],"200g feta ","4 tbsp greek/natural yoghurt (full fat)",{"_25":1397,"_22":1398},"garlic butter",[1399,1400,1401,233,1402,69],"100g unsalted butter ","2 large garlic cloves, finely chopped ","1-2 chillies, finely sliced ","10g basil, finely sliced",{"_25":1404,"_22":1405},"optional toppings ",[1406,1407],"1-2 sliced red chillies ","10g basil, larger leaves finely sliced and smaller leaves kept whole ",[1409,1410,1411,1412,1413,1414,1415],"Preheat the oven to 220c/200c fan. Line a baking tray with paper then add 1 tbsp olive oil. ","Put the butternut squash half cut side down on a chopping board between two large chopsticks or wooden spoon handles. Cut down in 1/2cm intervals, ensuring you don’t cut through all the way. The chopsticks/spoon handles will stop the knife going all the way through. Repeat with the other half. You’ll need a large and sharp knife to do this! FYI, if you’re struggling with this step (sometimes butternut squash are tricky to cut, read the note below!). ","Season the squash liberally with flaky sea salt on both sides and drizzle over the remaining olive oil. Place the squash cut side down on a baking tray then put it in the oven until the squash is tender and edges slightly crisp. This will take about 1 hour, but depending on the size of your squash it could be a bit quicker or take longer! ","For the feta yoghurt, blend the feta, yoghurt, extra virgin olive oil and 1 tbsp of water until smooth. ","For the garlic butter, in a small pan over a low-medium heat, melt the butter with a pinch of salt then add the garlic and chilli. Cook for two minutes, or until the garlic is golden. Remove from the heat then stir in the lemon juice and basil. ","Spoon the feta yoghurt onto a serving dish/large plate, top with the squash then pour over the garlic butter. ","NOTE: If you’re struggling with cutting the squash when it's raw, then the other option is to cut the squash after it's roasted for about 15 minutes. To do this: season the squash liberally with flaky sea salt on both sides and drizzle over olive oil. Place on a baking tray then roast the squash whole for 15-18 minutes, until softened slightly. Remove from the oven and place on a chopping board. Then, cut the squash as instructed above. Return the squash to the baking tray, scored sides up and continue roasting.",[51,50],{"_12":1418,"_14":1419,"_8":1420,"_10":1421,"_22":1422,"_37":1432,"_46":1438,"_18":19,"_20":87,"_16":355,"_517":53},"2023-09-22","chickpea-dal","Curry Leaf Chickpea Dal","

Dal is one of my favourite comfort foods and this chickpea curry leaf dal is ready in 20 minutes! The curry leaf adds a really delicious aromatic flavour to the dish which isn’t really like anything else, however I know sometimes curry leaf is a bit tricky to find… So if you’re unable to source it, this dish is equally delicious without the curry leaf.

[chickpea-dal-2.jpeg]

Why you’ll love this dish

Quick - usually dal isn’t the speediest dish, but because we're using canned chickpeas here, you can have this on the table within 20 minutes! So it makes the perfect mid week meal.
One pot - this is super easy and all made in one pot, which means it’s a really low effort dish with minimal washing up!

What ingredients do you need for this dish (includes possible substitutions)?

Onion: brown, red or shallots will all work here.

Garlic: add as much as you want!

Ginger: grated or finely chopped will both work here.

Spices: provides the main flavour for the dal!

Curry leaves: I love the flavour of curry leaves, but if you don’t want to add them (or can’t find them, sometimes they’re tricky to source) then it can be omitted.

Chickpeas: for a quick and easy dish I’ve used canned chickpeas here.

[chickpea-dal-3.jpeg]

What to serve this with?

This is great served with some naan bread and steamed greens!

Instructions

Fry the onion

In a large frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the sliced onion. Cook until softened, about 5-10 minutes. Stir regularly.

Add the garlic, ginger, spices and curry leaves

Add the garlic, ginger, spices and curry leaves. Cook for two minutes. Stir often.

Add the chickpeas

Add the chickpeas and 250ml water. Simmer for 5 minutes. Blend (or mash) about half of the chickpeas, then stir to combine.Top with coriander and yoghurt, and that’s everything!

[chickpea-dal-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container and defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[chickpea-dal-5.jpeg]

",[1423],{"_25":417,"_22":1424},[130,657,1425,1426,1427,923,1428,1429,1430,1431,687],"1 tsp ginger, grated ","1 tsp ground turmeric ","1 tsp ground coriander ","1 tsp garam masala ","10 curry leaves","2 400g can chickpeas, drained (drained weight 480g) ","Topping: yoghurt, coriander ",[1433,1434,1435,1436,1437],"In a large frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the sliced onion. Cook until softened, about 5-10 minutes. Stir regularly. ","Add the garlic, ginger, spices and curry leaves. Cook for two minutes. Stir often. ","Add the chickpeas and 250ml water. Simmer for 5 minutes. ","Blend (or mash) about half of the chickpeas, then stir to combine. ","Top with coriander and yoghurt, and that’s everything! ",[51,49,148],{"_12":1440,"_14":1441,"_8":1442,"_10":1443,"_22":1444,"_37":1455,"_46":1462,"_18":170,"_20":409,"_16":355},"2023-09-26T12:57:21.758Z","butternutsquash-beans","Smoky Butternut Squash Beans ","

Butternut squash isn’t the easiest of vegetables to prep, but this is a very simple way to prepare it for roasting. It doesn’t involve any peeling, all you need to do is slice the squash in half, scoop out the seeds and then it’s ready to roast! You could use the sauce here for lots of things - obviously beans are great - but pasta would be delicious too!

[butternutsquash-beans-2.jpeg]

Why you’ll love this dish

Seasonal - butternut squash is the perfect vegetable to celebrate the start of autumn!
Easy - as mentioned before, butternut squash recipes aren’t always the easiest with the prep side of things! But I can assure you that this recipe is surprisingly simple!

What ingredients do you need for this dish (includes possible substitutions)?

Butter: I love the creaminess that the butter adds to the dish, but it can be substituted for sunflower/vegetable/olive oil.

Butternut squash: if you want, this can be substituted with pumpkin!

Red onion: can be substituted with brown onion or shallots.

Garlic: garlic is a key flavour in this dish so it’s best to keep it in there! You can also add as much as you want because roasted garlic is fairly subtle in flavour.

Parmesan/vegetarian Italian hard cheese: gives umami and seasoning to the dish!

Vegetable stock: can be subsisted with chicken stock or omitted (just make sure you add a bit more salt to the final dish if you do leave it out).

Cannellini beans: can be substituted with butter beans or other beans!

Smoked paprika: adds a depth of flavour and smokiness to the dish.

Chopped parsley: can be substituted with other herbs (e.g. basil, coriander).

[butternutsquash-beans-4.jpeg]

What to serve this with?

This is great served by itself with some pan fried broccoli or spinach! It would also be very delicious with some chorizo or chicken.

Instructions

Roast the butternut squash

Preheat the oven to 220c/200c fan. Add the squash, onion and garlic to a baking tray. Place in the oven for about 30 minutes, or until the squash is tender. The time taken will really depend on how large your squash is though!

Blend the sauce

Once cooked, scoop the flesh out of the squash and place in a blender. Squeeze the garlic out of the cloves and place in the blender too, alongside the onion, parmesan/vegetarian Italian hard cheese and vegetable stock. Blend until smooth.

Heat the beans

In a large frying pan over a low-medium heat, add the butter. Once melted add the smoked paprika. Cook for 1 minute. Stir in the beans and squash mixture and gently heat through. Top with chopped parsley and that’s everything!

[butternutsquash-beans-2.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[butternutsquash-beans-5.jpeg]

",[1445],{"_25":417,"_22":1446},[1447,1448,1449,1450,1451,1452,1453,132,1454,138],"1-2 tbsp butter ","1/2 butternut squash, seeds removed (about 480g)","1 red onion, peeled and quartered","4 large garlic cloves (6-8 if small cloves)","30g parmesan/vegetarian Italian hard cheese ","65ml vegetable stock ","2 400g can cannellini beans, drained (drained weight 480g)","2 tbsp chopped parsley ",[1456,1457,1458,1459,1460,1461],"Preheat the oven to 220c/200c fan. ","Add the squash, onion and garlic to a baking tray. Place in the oven for about 30 minutes, or until the squash is tender. The time taken will really depend on how large your squash is though! ","Once cooked, scoop the flesh out of the squash and place in a blender. Squeeze the garlic out of the cloves and place in the blender too, alongside the onion, parmesan/vegetarian Italian hard cheese and vegetable stock. Blend until smooth. ","In a large frying pan over a low-medium heat, add the butter. Once melted add the smoked paprika. Cook for 1 minute. ","Stir in the beans and squash mixture. Gently heat through. ","Top with chopped parsley and that’s everything. ",[51,49,50],{"_12":1464,"_14":1465,"_8":1466,"_10":1467,"_22":1468,"_37":1487,"_46":1493,"_18":170,"_20":409,"_16":17,"_517":53},"2023-09-29T13:34:35.638Z","halloumi-vegetables","Halloumi Roasted Vegetables ","

As soon as summer ends, I usually swap out the salads for some sort of warming tray of roasted vegetables. Here I’ve roasted onion with pepper, sweet potato, courgette and black beans, then topped it with cubes of halloumi that turn crisp and golden. There’s also a creamy chilli sauce to go with it, but if you don’t fancy using the blender then sriracha mayonnaise/yoghurt will be equally delicious!

[halloumi-vegetables-2.jpeg]

Why you’ll love this dish

Versatile - one of my favourite things about tray bake is how versatile they are. Swap out the veg for whatever you have in the fridge - cauliflower or aubergine would be particularly delicious. And use any bean/pulse that you have, or you can leave them out if you don't fancy it.
Easy - tray bakes are great because they’re guaranteed to be easy! All you need to do is chop up some vegetables and protein then let the oven do the work.

What ingredients do you need for this dish (includes possible substitutions)?

Halloumi: halloumi is perfect for roasting because it turns crisp and golden whilst retaining its shape.

Red onion: I love red onion in this dish because it gives a bright pop of colour! But of course you could you brown onion instead.

Pepper: red pepper is my favourite to use here, but use whatever you want.

Sweet potato: can be swapped for normal potato too!

Courgette: I like the green addition courgette brings!

Black beans: the beans go slightly crispy after roasting in the oven so it brings a nice textural difference to the dish. If you don't have black beans then you can swap them for whatever bean/pulse you have.

Garlic powder and onion powder: adds a bit of flavour to the vegetables!

Spring onion: the spring onion brings a bit of freshness to the dish, but can be swapped for other herbs if needed. Coriander would be delicious!

Sesame seeds: optional but recommended!

[halloumi-vegetables-3.jpeg]

What to serve this with?

This is a complete meal so you don’t need to serve it with anything!

Instructions

Preheat the oven

Preheat the oven to 220c/200c fan. Line a baking tray with paper and add 1-2 tbsp of vegetable/sunflower oil.

Roast the vegetables

Place the onion, pepper, sweet potato, courgette and black beans onto the tray. Sprinkle over the garlic powder, onion powder, black pepper and plenty of salt. Mix well to combine. Place in the oven for 30 minutes.

Make the chilli sauce

For the creamy chilli sauce, place all the ingredients into a blender, then blend until smooth.

Add the halloumi

After the 30 minutes is up, place the halloumi on top of the vegetables and return to the oven for another 10-15 minutes, or until golden. Top with spring onion and sesame seeds and serve with the chilli sauce.

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

I wouldn't recommend freezing this!

If you’re looking for another easy dish, be sure to try out these recipes:

[halloumi-vegetables-4.jpeg]

",[1469,1480],{"_25":1470,"_22":1471},"halloumi and vegetables",[1472,1473,1474,1475,1476,1477,626,627,1122,1478,1479],"220g halloumi, chopped into 1 inch pieces ","1 red onion, peeled and chopped into 1 inch pieces ","1 pepper, deseeded and chopped into 1 inch pieces ","1 sweet potato, chopped into 1 inch pieces ","1 courgette, chopped into 1 inch pieces ","1 400g can black beans, drained (drained weight 240g) ","2 tsp sesame seeds (optional) ","Oil, salt, black pepper",{"_25":1481,"_22":1482},"creamy chilli sauce ",[1483,1484,1485,1486],"300g silken tofu ","2 tbsp sriracha (or more if you like it spicy)","1 tbsp sesame oil ","1 garlic clove, peeled",[1488,1489,1490,1491,1492],"Preheat the oven to 220c/200c fan. Line a baking tray with paper and add 1-2 tbsp of vegetable/sunflower oil. ","Place the onion, pepper, sweet potato, courgette and black beans onto the tray. Sprinkle over the garlic powder, onion powder, black pepper and plenty of salt. Mix well to combine. Place in the oven for 30 minutes. ","For the creamy chilli sauce, place all the ingredients into a blender, then blend until smooth. ","After the 30 minutes is up, place the halloumi on top of the vegetables and return to the oven for another 10-15 minutes, or until golden. ","Top with spring onion and sesame seeds and serve with the chilli sauce. ",[51,50],{"_12":1495,"_14":1496,"_8":1497,"_10":1498,"_22":1499,"_37":1511,"_46":1518,"_18":170,"_20":697,"_16":355,"_517":53},"2023-10-04T11:58:49.026Z","cheesy-beans","Cheesy Leek Beans ","

If you love macaroni and cheese, then you’re going to love this cheesy leek and bean dish! It’s made like a classic mac and cheese recipe, i.e. with a roux and cheese sauce, but we’ve swapped pasta for beans. The leeks give a really nice addition to the dish, but can be left out (or substituted with something else) if you wish - suggestions for substitutions are below!

[cheesy-beans-2.jpeg]

Why you’ll love this dish

Comforting - now Autumn has officially started, I’m definitely looking for comforting and warming dishes, and this recipe ticks those boxes! Since we’ve got beans in there too, we have all the nutritional benefits from them (e.g. fibre)!
Versatile - this dish is really versatile in the sense you can add whatever vegetables you want (or protein too!). It would be very delicious with some mushrooms and pancetta. And broccoli would be great too!

What ingredients do you need for this dish (includes possible substitutions)?

Leek: as mentioned above, if you don’t want to add leek then other vegetables would be great too! Mushrooms or broccoli would both be delicious options.

Garlic: can be left out if you want to!

Plain flour: this is essential to thicken the sauce, so don’t skip or swap this!

Garlic and onion powder: adds a bit of extra flavour to the sauce, but can be left out if you wish!

Milk: I use whole milk but semi-skimmed would be fine too.

Cannellini beans: can be substituted with butter beans.

Lemon: adds a bit of freshness and acidity to the dish, but can be left out if you want!

Cheddar: I like to use a mature cheddar, but use whatever your favourite is!

Panko breadcrumbs: panko is my favourite type of breadcrumb but you can use any dried breadcrumb variety.

[cheesy-beans-3.jpeg]

What to serve this with?

This is great served on toast with a vinegary side salad.

Instructions

Cook the leeks

Preheat your grill to medium-high. In a large frying pan over a medium heat, melt the butter. Add the leek and a good pinch of salt. Cook until softened and sweet, about 8 minutes.

Add the garlic

Add the garlic and cooked until golden. Stir often.

Add the flour

Add the flour, garlic powder, onion powder and the lemon zest. Cook, whisking regularly, for 2 minutes.

Add the milk

Gradually add the milk, stirring the milk well into the roux as it is added. As more of the milk is added, the sauce will start to loosen and thin. Once a third to half of the milk has been added and incorporated, add the remaining milk in generous additions. To thicken the sauce, bring it to a simmer and whisk regularly for about 2 minutes, or until it’s thickened to a thick cream like consistency.

Prepare the cheese

Cut 100g of the cheese into 1 inch cubes (this will be for the sauce). Grate 50g of the cheese (this will be for the topping). Add the cubed 100g of the cheese into the sauce and stir to melt.

Add the lemon and beans

Squeeze in about 1/4 of the lemon juice and taste for seasoning. Add more salt or lemon juice if needed. Stir in the beans then top with the grated 50g of cheese and panko breadcrumbs. Place under the grill and cook until golden. Depending on your oven this may only take a few minutes, so keep an eye on it!

[cheesy-beans-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight, or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

",[1500],{"_25":417,"_22":1501},[1502,1503,1400,1504,626,627,1505,1506,1507,1508,1509,1510],"1 large leek, finely sliced","20g butter ","20g plain flour ","300ml milk ","2 400g can cannellini beans, drained (drained weight 480g) ","1 small lemon, zested and juiced ","150g cheddar (divided into 100g and 50g)","50g panko breadcrumbs ","Salt, pepper ",[1512,1513,1514,1515,1516,1517],"Preheat your grill to medium-high. In a large frying pan over a medium heat, melt the butter. Add the leek and a good pinch of salt. Cook until softened and sweet, about 8 minutes.","Add the garlic and cooked until golden. Stir often. ","Add the flour, garlic powder, onion powder and the lemon zest. Cook, whisking regularly, for 2 minutes.","Gradually add the milk, stirring the milk well into the roux as it is added. As more of the milk is added, the sauce will start to loosen and thin. Once a third to half of the milk has been added and incorporated, add the remaining milk in generous additions. To thicken the sauce, bring it to a simmer and whisk regularly for about 2 minutes, or until it’s thickened to a thick cream like consistency. ","Cut 100g of the cheese into 1 inch cubes (this will be for the sauce). Grate 50g of the cheese (this will be for the topping). Add the cubed 100g of the cheese into the sauce and stir to melt.","Squeeze in about 1/4 of the lemon juice and taste for seasoning. Add more salt or lemon juice if needed! Stir in the beans then top with the grated 50g of cheese and panko breadcrumbs. Place under the grill and cook until golden. Depending on your oven this may only take a few minutes, so keep an eye on it! ",[51,49,213],{"_12":1520,"_14":1521,"_8":1522,"_10":1523,"_22":1524,"_37":1542,"_46":1551,"_18":19,"_20":911,"_16":355,"_517":53},"2023-10-10T12:59:50.235Z","onion-tortelloni","French Onion Tortelloni Soup","

It is definitely soup season now, and my favourite type of soup are ones that fill you up! If you’re a French onion soup purist then please look away, because here I’ve added some cheesy tortelloni…. The result is an incredibly warming and filling dish, perfect for the slightly colder months! And although it takes a bit of time to caramelise the onions, they’re definitely worth the effort!

[onion-tortelloni-2.jpeg]

Why you’ll love this dish

Comforting - as soon as the temperature drops, I want warm food! This is the perfect balance between something warming and filling, but it’s not super rich so you don’t feel the need to have a nap after eating it!
Easy - although this is a slightly longer recipe, this dish is incredibly easy! And you only need one pot and a baking tray, so there's minimal washing up.

What ingredients do you need for this dish (includes possible substitutions)?

Butter and olive oil: you need both for this dish, but if you only wanted to use one, I’d recommend butter!

Onions: definitely use large onions here! The size of onion varies quite a lot in the UK, so if you end buying the smaller variety I’d recommend doubling the quantity.

Garlic: add as much as you want!

Thyme: I love the sweet aromatic flavour that thyme gives.

White wine: wine is optional but it gives an extra depth of flavour and slight acidity to the dish.

Beef stock: the quality of stock is important here! If you can’t get the fresh kind then I’d recommend using the potted gel ones (rather than the cubes!).

Bay leaves: adds an extra dimension of flavour!

Tortelloni: I used a 4 cheese tortelloni, but I think most types would be delicious (e.g. ham and cheese would be particularly nice).

Baguette: if you don’t want to use baguette then any sliced toasted bread will work fine!

Gruyere: gruyere has a very delicious sweet nuttiness about it, but it is a bit more expensive (and slightly more difficult to find) than other cheeses, so use whatever your favourite is!

Chopped chives: chives gives it a slightly fresh garlicky finish to the dish, but parsley would also work, or you can leave out the herbs entirely.

[onion-tortelloni-3.jpeg]

What to serve this with?

This is perfect served as is!

Instructions

Caramelise the onions

In a large cast iron pot or saucepan, heat the butter and olive oil on a medium heat. Add the onions and a good pinch of salt and toss to coat in the butter/oil. Cook the onions until softened, about 15-20 minutes. Stir regularly. Increase the heat to medium high and cook for another 20-40 minutes, stirring often, until the onions are caramelised and brown. Make sure you scrape all the caramelised bits from the bottom of the pan when stirring. The time taken to caramelise the onions will vary depending on your pot size and temperature.

Add the garlic and thyme

Preheat the grill to high (for the cheese toasts). Add the garlic and thyme leaves to the onions. Cook for two minutes, stir often.

Deglaze the pan

Deglaze the pan with white wine, i.e. stir and scrape off all the caramelised bits at the bottom of the pan. Then, after a couple of minutes, add the beef stock and bay leaves.

Make the cheese toasts

For the cheese toasts, place the sliced baguette on a baking tray then sprinkle over the gruyere. Place under the grill until golden brown. Bring the soup to a simmer then add the tortelloni. Cook according to packet instructions. Divide the soup between the bowls and top with the cheese toasts. Sprinkle over chives and black pepper, and that’s it!

[onion-tortelloni-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Cooked tortelloni won’t be great if it’s cooked, frozen then reheated. However you could freeze the onion soup without the tortelloni in!

[onion-tortelloni-5.jpeg]

",[1525,1535],{"_25":1526,"_22":1527},"french onion soup",[391,1528,1529,449,1530,1531,1532,1533,1534,1209],"2 tbsp olive oil","3 large onions, peeled and finely chopped","1 tsp thyme leaves ","60ml white wine (optional)","1 litre beef stock ","2 bay leaves ","300g tortelloni (I used cheese tortelloni, but use whatever flavour you want!)",{"_25":1536,"_22":1537},"cheese toasts",[1538,1539,1540,1541],"4 slices of baguette, toasted ","6-8 tbsp grated gruyere ","2 tbsp chopped chives ","Freshly cracked black pepper",[1543,1544,1545,1546,1547,1548,1549,1550],"In a large cast iron pot or saucepan, heat the butter and olive oil on a medium heat. Add the onions and a good pinch of salt and toss to coat in the butter/oil. Cook the onions until softened, about 15-20 minutes. Stir regularly. ","Increase the heat to medium high and cook for another 20-40 minutes, stirring often, until the onions are caramelised and brown. Make sure you scrape all the caramelised bits from the bottom of the pan when stirring. The time taken to caramelise the onions will vary depending on your pot size and temperature. ","Preheat the grill to high (for the cheese toasts). ","Add the garlic and thyme leaves to the onions. Cook for two minutes, stir often. ","Deglaze the pan with white wine, i.e. stir and scrape off all the caramelised bits at the bottom of the pan. Then, after a couple of minutes add the beef stock and bay leaves. ","For the cheese toasts, place the sliced baguette on a baking tray then sprinkle over the gruyere. Place under the grill until golden brown. ","Bring the soup to a simmer then add the tortelloni. Cook according to packet instructions. ","Divide the soup between the bowls and top with the cheese toasts. Sprinkle over chives and black pepper, and that’s it! ",[51,50],{"_12":1553,"_14":1554,"_8":1555,"_10":1556,"_22":1557,"_37":1577,"_46":1585,"_18":170,"_20":409,"_16":355,"_517":53},"2023-10-12T15:29:53.301Z","lasagne-soup","Lasagne Soup","

This is the perfect thing to make if you’re craving lasagne, but don’t want the hassle and hours of work that goes into it! This lasagne soup is all made in one pot and it’s ready in 40 minutes. The cheesy garlic ricotta is optional to make, but it’s slightly reminiscent of a béchamel sauce so it adds a delicious creaminess to the dish!

[lasagne-soup-2.jpeg]

Why you’ll love this dish

Comforting - immediately when the weather starts to get cooler, I’m looking for comforting dishes! This dish is super comforting with minimal effort.
One pot - unlike a proper lasagne that has needs multiple pots to cook in (ragu, béchamel, pasta), this recipe is all made in one pot!

What ingredients do you need for this dish (includes possible substitutions)?

Onion: brown, red or shallots will all work here.

Carrot: I like the additional sweetness that carrot brings, but you can leave this out if you want!

Bay leaves: adds a slightly aromatic and more complex flavour, but can be left out if you don't have any to hand.

Garlic: I love a garlicky lasagne, so we’ve got 5 cloves in this dish!

Tomato paste: tomato paste adds a richness to the tomato sauce.

Dried oregano: this can be substituted with dried mixed Italian herbs.

Beef mince: you can do half beef mince and half pork if you prefer!

Beef stock: I used beef stock but any type (chicken, veg) will work too.

Double cream: double cream makes the sauce super luxurious, but if you’re wanting something a bit healthier, this can be let out.

Parmesan rind: I usually keep old parmesan rinds in the fridge/freezer to add an extra burst of flavour to sauces, but this is of course optional if you don't have one!

Broken lasagne sheets: technically this dish could be made with most pastas, but the broken lasagne sheets give an amazing texture!

Chopped spinach: great for some added nutrients but can be left out!

[lasagne-soup-3.jpeg]

What to serve this with?

This is perfect served with some garlic bread and a nice fresh green salad.

Instructions

Cook the onions and carrot

In a large saucepan over a medium heat, add 1-2 tbsp of oil then the onions, carrot and bay leaves. Cook until softened, about 5-8 minutes. Stir regularly. Add the garlic, tomato paste and oregano. Cook for two minutes, stir often.

Add the beef

Increase heat to high and add the beef mince. Cook until the beef is brown and fully cooked.

Add passata, stock and cream

Add the passata, stock, double cream and parmesan rind. Bring to a simmer then add the lasagne sheets. Simmer until fully cooked. Stir often and keep an eye on it - one pot pasta dishes have a tendency to stick!

Mix together the ricotta

Meanwhile, in a small bowl mix together the ricotta, parmesan, garlic and nutmeg.

Add the spinach

Stir the spinach into the lasagne and cook until wilted. Divide the pasta between the bowls and top with a spoonful of ricotta.

[lasagne-soup-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

This can be frozen, just place in an airtight container then let it defrost in the fridge overnight. It can then be reheated as above.

If you’re looking for another … dish, be sure to try out these recipes:

[lasagne-soup-5.jpeg]

",[1558,1571],{"_25":1559,"_22":1560},"lasagne soup",[130,1561,1562,1563,283,1564,1565,1566,1567,396,1568,1569,1570,138],"1 carrot, finely chopped ","3 bay leaves (optional)","5 cloves garlic, finely chopped ","1 tsp dried oregano ","500g beef mince","600g tomato passata ","1.2l light beef stock (I used 1 stock cube)","1 parmesan rind (optional)","250g lasagne sheets, broken into 2 inch pieces ","1-2 handfuls of chopped spinach ",{"_25":1572,"_22":1573},"garlic parmesan ricotta ",[1574,1575,657,1576],"250g ricotta","40g parmesan, grated","1/4 nutmeg, grated (optional) ",[1578,1579,1580,1581,1582,1583,1584],"In a large saucepan over a medium heat, add 1-2 tbsp of oil then the onions, carrot and bay leaves. Cook until softened, about 5-8 minutes. Stir regularly. ","Add the garlic, tomato paste and oregano. Cook for two minutes, stir often. ","Increase heat to high and add the beef mince. Cook until the beef is brown and fully cooked. ","Add the passata, stock, double cream and parmesan rind. Bring to a simmer then add the lasagne sheets. Simmer until fully cooked. Stir often and keep an eye on it - one pot pasta dishes have a tendency to stick! ","Meanwhile, in a small bowl mix together the ricotta, parmesan, garlic and nutmeg.","Stir the spinach into the lasagne and cook until wilted. ","Divide the pasta between the bowls and top with a spoonful of ricotta.",[51],{"_12":1587,"_14":1588,"_8":1589,"_10":1590,"_22":1591,"_37":1605,"_46":1613,"_18":170,"_20":765,"_16":121,"_517":53},"2023-10-17T14:04:14.135Z","pumpkin-swirl","Pumpkin Swirl Bread","

Autumn time definitely calls for baking some pumpkin bread! This recipe is really easy, you can do it all by hand and it’s in the oven in about 15 minutes. Also this cake lasts really well too - it’s stays nice and tender for at least 3-5 days.

[pumpkin-swirl-2.jpeg]

Why you’ll love this dish

Easy - I love cakes that you can do by hand! This is a really simple and foolproof recipe.
Quick - easy and quick usually come hand in hand, and this pumpkin swirl bread is ready to bake in 15 minutes.

What ingredients do you need for this dish (includes possible substitutions)?

Pumpkin puree: similar to banana bread, the pumpkin ensures the cake is moist and tender.

Vegetable/sunflower oil: any neutral tasting oil will work here.

Eggs: lets the cake rise and gives it structure!

Caster sugar: can be substituted with granulated sugar.

Plain flour: also known as ‘all purpose’ flour.

Baking powder and soda: helps the cake rise!

Spices: can be increased or decreased depending on your preference!

Cocoa powder: gives the swirl!

[pumpkin-swirl-3.jpeg]

What to serve this with?

This is great served by itself with a cup of tea or coffee. If you want to make it into a dessert then it would be delicious warm with some whipped cream or ice cream.

Instructions

Heat the oven

Preheat oven to 180c/160c fan. Line a 2lb loaf tin with baking paper.

Mix together wet ingredients

In a large bowl, add the pumpkin puree, oil, eggs and 250g caster sugar. Whisk to fully combine.

Add the dry ingredients

Add the plain flour, flaky salt, baking powder, baking soda, ground cinnamon, ground ginger and mixed spice.

Add the cocoa

Divide the mixture evenly into two separate bowls. Mix the cocoa powder into one of the bowls.

Spoon in to the tin

Using 2 separate spoons, dollop the chocolate and pumpkin cake mixes into the tin alternately. Sprinkle over the 2 tbsp of caster sugar then place in the oven for 50-60 minutes, or until a skewer inserted into the centre comes out clean.

[pumpkin-swirl-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container and leave outside of the fridge. However if your kitchen is particularly hot (e.g. above 25 degrees for a large portion of the day), you may want to store it in the fridge.

Can this be frozen?

Absolutely! You can either freeze slices or the whole cake. Just make sure you wrap it really well in cling film.

If you’re looking for another cake, be sure to try out these recipes:

[pumpkin-swirl-5.jpeg]

",[1592],{"_25":417,"_22":1593},[1594,1595,1596,1597,1598,1599,1600,423,1601,1602,1603,1604],"250g pumpkin puree ","240g vegetable/sunflower oil ","3 medium eggs ","250g + 2 tbsp caster sugar ","230g plain flour ","3/4 tsp flaky salt ","1.5 tsp baking powder ","2 tsp ground cinnamon ","1/2 tsp ground ginger ","1 tsp mixed spice ","2 tbsp cocoa powder ",[1606,1607,1608,1609,1610,1611,1612],"Preheat oven to 180c/160c fan. Line a 2lb loaf tin with baking paper. ","In a large bowl, add the pumpkin puree, oil, eggs and 250g caster sugar. Whisk to fully combine. ","Then, add the plain flour, flaky salt, baking powder, baking soda, ground cinnamon, ground ginger and mixed spice. ","Divide the mixture evenly into two separate bowls. ","Mix the cocoa powder into one of the bowls. ","Using 2 separate spoons, dollop the chocolate and pumpkin cake mixes into the tin alternately.","Sprinkle over the 2 tbsp of caster sugar then place in the oven for 50-60 minutes, or until a skewer inserted into the centre comes out clean. ",[84],{"_12":1615,"_14":1616,"_8":1617,"_10":1618,"_22":1619,"_37":1628,"_46":1634,"_18":170,"_20":409,"_16":17,"_517":53},"2023-10-19","squash-black-beans","Squash Black Beans","

This Mexican style squash and black beans is the perfect thing to make if you’re looking for something warming but nutritious. If you don’t want to use squash then you can substitute it for anything that’s delicious roasted (e.g. cauliflower, sweet potato!).

[squash-black-beans-2.jpeg]

Why you’ll love this dish

Nutritious - there’s three different types of vegetables (squash, peppers and beans), plus there's loads of fibre and nutrients in this dish!
Versatile - if you don’t want to use squash then use any roasted vegetable that you want. Different beans can also be used too!

What ingredients do you need for this dish (includes possible substitutions)?

Butternut squash: can be substituted with pumpkin, sweet potato, cauliflower… basically any vegetable that you’d usually roast!

Peppers: gives a delicious sweetness to the dish!

Garlic: add as much or little as you want.

Spices: reduce/increase the chilli powder depending on your preferred spice level!

Black beans: can be substituted with other beans (e.g. kidney beans).

Spring onion and yoghurt: I'd definitely recommend having both of these as toppings, they bring a nice freshness and creaminess to the dish!

[squash-black-beans-3.jpeg]

What to serve this with?

I would say this is a complete meal so you don’t really need to serve it with anything. But if you did want to bulk it out a bit, it would be great with tortilla, guacamole, salsa etc!

Instructions

Roast the vegetables

Preheat the oven to 220c/200c fan. Place 1-2 tbsp of oil onto a large baking tray. Add the squash and peppers then cook until softened, about 25-30 minutes.

Fry garlic and spices

In a large frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the garlic. Cook for 1 minute then add the spices and cook for another minute.

Add the beans

Add the beans and 150ml of water. Simmer for 3 minutes. Blend (or mash) about half of the beans. Taste for seasoning then stir in the squash and peppers. Top with spring onion and yoghurt, and that’s everything!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Place in an airtight container in the freezer. Defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

",[1620],{"_25":417,"_22":1621},[1622,1623,449,225,1624,393,502,626,1625,1626,1627,138],"1/2 butternut squash, peeled, deseeded and cubed (about 480g)","2 red peppers, deseeded and cubed ","1 tsp smoked paprika","1 tsp onion powder","2 400g can black beans, drained (drained weight 480g) ","Topping: spring onion, yoghurt ",[1629,1630,1631,1632,1633],"Preheat the oven to 220c/200c fan. Place 1-2 tbsp of oil onto a large baking tray. Add the squash and peppers then cook until softened, about 25-30 minutes. ","In a large frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the garlic. Cook for 1 minute then add the spices and cook for another minute. ","Add the beans and 150ml of water. Simmer for 3 minutes. ","Blend (or mash) about half of the beans. Taste for seasoning then stir in the squash and peppers.","Top with spring onion and yoghurt, and that’s everything! ",[49,51,516],{"_12":1636,"_14":1637,"_8":1638,"_10":1639,"_22":1640,"_37":1648,"_46":1654,"_18":19,"_20":19,"_16":976,"_517":53,"_52":89},"2023-11-02","buldak-noodles","Creamy Buldak Noodles ","

This is less of a recipe, more a serving suggestion for buldak noodles! I used the extra hot chicken buldak noodles here (the ones in the black packet). And just to flag, these are very hot… the cream and mozzarella manage to mute the heat slightly, but if you want to lean on the side of caution, only add a bit of the sauce packet (then add more if you can handle it)!

[buldak-noodles-2.jpeg]

Why you’ll love this dish

Quick - this dish comes together in less than 10 minutes! If you wanted to omit the garlic, it would be even quicker…
Easy - you can’t really get much easier than cooking some noodles in a pan!

What ingredients do you need for this dish (includes possible substitutions)?

Garlic: this is optional but I like to add a bit of garlic into the dish!

Buldak noodles: these are essential to the recipe...!

Grated mozzarella: I like to add mozzarella but if you wanted you can add a different cheese (e.g. cheddar).

Double cream: a bit of cream gives the sauce a rich flavour and thickness.

Spring onion: brings much needed freshness to the finished dish!

And you can add whatever toppings you like, e.g. boiled egg, chilli flakes, sesame seeds, some tofu/meat.

[buldak-noodles-3.jpeg]

Instructions

Fry garlic

In a medium sized frying pan over a medium heat, add 1 tbsp of oil then the garlic. Fry until golden, stir often.

Add noodles and water

Remove the noodles from the packet and place in the frying pan. Add the boiling water and turn the heat to high. Simmer until the noodles are cooked and water has mostly evaporated.

Stir in the rest of the ingredients

Stir in the sauce packet, grated mozzarella and double cream. Stir in the spring onion. Add your toppings and that’s it!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another noodle dish, be sure to try out these recipes:

[buldak-noodles-4.jpeg]

",[1641],{"_25":417,"_22":1642},[449,1643,1644,1645,1646,805,555,1647],"1 pack extra hot chicken buldak noodles (the ones in the black packaging) ","375ml boiling water","5 tbsp grated mozarella ","2 tbsp double cream ","Toppings: boiled egg, chilli flakes, sesame seeds",[1649,1650,1651,1652,1653],"In a medium sized frying pan over a medium heat, add 1 tbsp of oil then the garlic. Fry until golden, stir often. ","Remove the noodles from the packet and place in the frying pan. Add the boiling water and turn the heat to high. Simmer until the noodles are cooked and water has mostly evaporated. ","Stir in the sauce packet, grated mozzarella and double cream. TIP: these noodles are spicy so only add a bit of the sauce packet if you don't want it too hot!","Stir in the spring onion. ","Add your toppings and that’s it! ",[51,169,1655],"buldak",{"_12":1657,"_14":1658,"_8":1659,"_10":1660,"_22":1661,"_37":1682,"_46":1691,"_18":87,"_20":409,"_16":355,"_517":53},"2023-11-01T13:36:40.959Z","sage-meatballs","Sage Garlic Meatballs","

Meatballs are the perfect thing to make when the temperature starts to drop and you want something cosy! These are perfect with mashed potato, but if you’re wanting something a bit easier, they would be equally delicious with some warm bread.

[sage-meatballs-2.jpeg]

Why you’ll love this dish

Versatile - you can play around with the flavours of this recipe quite easily. Suggestions are below!
Meal prep - meatballs are the perfect thing for meal prep as they freeze really well. You can freeze uncooked or cooked!

What ingredients do you need for this dish (includes possible substitutions)?

Pork mince: most types of minced meat would be good here, chicken or turkey would both be delicious!

Egg: essential to bind the meatballs!

Breadcrumbs: fresh or panko breadcrumbs both work here.

Garlic: I love a garlicky meatball!

Sage and parsley: sage is one of the main flavours in this recipe, so I’d recommend keeping this in. However, if you wanted to leave out the parsley then that would be fine.

Lemon zest: can be left out if you want, but gives a nice freshness to the meatballs.

Butter and plain flour: both essential for the roux!

Beef stock: the better the stock, the better the sauce!

Lemon juice: brings needed acidity to the sauce.

Worcestershire: also brings a bit more acidity and colour.

[sage-meatballs-3.jpeg]

What to serve this with?

This is perfect with some mashed potato and tenderstem broccoli!

Instructions

Make the meatballs

Mix all the ingredients for the meatballs together. Roll into 70g balls. This should make about 12 balls. TIP: the meatballs can be frozen at this point (to defrost: leave in the fridge overnight then carry on the cooking as below).

Fry the meatballs

Preheat the oven to 210c/190c fan. Line a baking tray with baking paper. In a large frying pan over a high heat, add 1-2 tbsp of oil/butter then the meatballs. If you’re cooking them all now, then make sure you’re doing this stage in batches so you don’t overcrowd the pan. Sear the meatballs on both sides so they’re golden brown. They don’t need to be fully cooked at this point. Put the meatballs on the baking tray then place in the oven for about 20 minutes, or until they’re fully cooked.

Make the sauce

Meanwhile, make the sauce for the meatballs. Start by making a roux, i.e. melt the butter over a medium heat then add the plain flour. Cook, whisking regularly, for 2 minutes. Gradually add the stock, little by little, stirring well into the roux as it is added. As more of the stock is added, the sauce will start to loosen and thin. Once a third to half of the stock has been added and incorporated, add the remaining stock in generous additions. To thicken the sauce, bring it to a simmer and whisk regularly for about 2 minutes, or until it’s thickened to a thick cream like consistency. Stir in the cream, lemon juice and Worcestershire sauce. Taste for seasoning. Place the meatballs in the sauce, and that’s everything!

[sage-meatballs-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! These can be frozen either uncooked or cooked. For uncooked meatballs, defrost in the fridge overnight. For the cooked meatballs you can either defrost in the fridge overnight or in the microwave.

If you’re looking for another comforting dish, be sure to try out these recipes:

[sage-meatballs-5.jpeg]

",[1662,1673],{"_25":1663,"_22":1664},"meatballs ",[1665,427,1666,1667,1668,1669,1670,1671,1672],"750g pork mince ","120g breadcrumbs (fresh or panko) ","4 garlic cloves, crushed ","4 tbsp sage, finely chopped ","3 tbsp parsley, finely chopped ","1.5 tsp lemon zest (about 1 small lemon) ","2 tsp flaky salt ","Oil/butter",{"_25":1674,"_22":1675},"sauce ",[1676,181,1677,1678,1679,1680,1681],"60g butter ","750ml beef stock ","175ml double cream ","1/2 small lemon, juiced ","1 tsp Worcestershire sauce ","Optional toppings: fried sage, finely chopped parsley ",[1683,1684,1685,1686,1687,1688,1045,1689,1690],"Mix all the ingredients for the meatballs together. Roll into 70g balls. This should make about 12 balls. TIP: the meatballs can be frozen at this point (to defrost: leave in the fridge overnight then carry on the cooking as below).","Preheat the oven to 210c/190c fan. Line a baking tray with baking paper. ","In a large frying pan over a high heat, add 1-2 tbsp of oil/butter then the meatballs. If you’re cooking them all now, then make sure you’re doing this stage in batches so you don’t overcrowd the pan. Sear the meatballs on both sides so they’re golden brown. They don’t need to be fully cooked at this point.","Place the meatballs on the baking tray then place in the oven for about 20 minutes, or until they’re fully cooked. ","Meanwhile, make the sauce for the meatballs. Start by making a roux, i.e. melt the butter over a medium heat then add the plain flour. Cook, whisking regularly, for 2 minutes.","Gradually add the stock, little by little, stirring well into the roux as it is added. As more of the stock is added, the sauce will start to loosen and thin. Once a third to half of the stock has been added and incorporated, add the remaining stock in generous additions.","Stir in the cream, lemon juice and Worcestershire sauce. Taste for seasoning. ","Place the meatballs in the sauce, and that’s everything! ",[51],{"_12":1693,"_14":1694,"_8":1695,"_10":1696,"_22":1697,"_37":1707,"_46":1714,"_18":19,"_20":170,"_16":17,"_517":53},"2023-11-03T10:18:35.803Z","15-minute-tomato-beans","15 Minute Creamy Tomato Beans","

I love a quick bean dish, and this is one I return to often! It really easy and filling, and as usual it’s packed with lots of fibre and nutrients from the beans. This recipe is really versatile, so please read notes below if you want some suggestions!

[15-minute-tomato-beans-2.jpeg]

Why you’ll love this dish

Quick - this dish is really speedy and can be made in about 15 minutes!
Versatile - you can swap the ingredients (or add more) very easily in this dish, so read notes below for ideas!

What ingredients do you need for this dish (includes possible substitutions)?

Onion: red, brown or shallots all work here. You could even swap the onion for a red pepper if you prefer!

Garlic: add as much as you want...

Tomato paste: this is essential for the recipe!

Spices: if you don’t love chilli powder then this can be left out, or if you like things spicy - add more! The garlic powder can also be left out if you don’t want to add it. And the dried oregano can be swapped with dried thyme or mixed herbs.

Double cream: if you’re looking for a lower fat option then double cream can be substituted with about 75g of cream cheese.

Parmesan: this can be substituted with most hard cheeses!

Butter beans: any precooked bean will work in this recipe.

Lemon juice: gives needed acidity to the dish so I would recommend keeping this in!

This dish is also great with extra vegetables (e.g. some mushrooms fried with the onion, or spinach stirred in at the end).

[15-minute-tomato-beans-3.jpeg]

What to serve this with?

This is great with a side of green vegetables, or some roasted cauliflower. It's also very delicious with bread...

Instructions

Fry the onion

In a large frying pan over a medium-high heat, add 1-2 tbsp of oil. Once hot, add the onion. Cook until softened, about 5 minutes.

Prep the other ingredients

Whilst the onion is frying, prep the other ingredients. That is, chop the garlic, assemble the spices, grate the parmesan etc.

Fry garlic and tomato paste

Add the garlic and tomato paste. Cook for 2 minutes, stir regularly. Stir in the smoked, paprika, chilli powder, dried oregano and garlic powder.

Add the beans, cream and parmesan

Add the double cream, water and parmesan. Stir to combine and simmer for 1-2 minutes, until the parmesan is melted.

Squeeze in lemon juice

Squeeze in lemon juice, taste for seasoning and that’s it!

[15-minute-tomato-beans-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost overnight in the fridge or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[15-minute-tomato-beans-5.jpeg]

",[1698],{"_25":417,"_22":1699},[1700,29,1308,31,852,393,1701,33,1702,1703,1704,1705,1706,138],"1 onion, finely chopped","1/2 tsp garlic powder ","65ml water ","25g parmesan (or vegetarian Italian hard cheese), grated","1 400g can butter beans, drained","1/4 small lemon, juiced","Optional topping: chopped parsley",[1708,1709,1710,1711,1712,1713],"In a large frying pan over a medium-high heat, add 1-2 tbsp of oil. Once hot, add the onion. Cook until softened, about 5 minutes.","Add the garlic and tomato paste. Cook for 2 minutes. Stir regularly. ","Stir in the smoked, paprika, chilli powder, dried oregano and garlic powder. ","Add the butter beans. Stir well to combine. ","Add the double cream, water and parmesan. Stir to combine and simmer for 1-2 minutes, until the parmesan is melted. ","Squeeze in lemon juice. Taste for seasoning and that’s it! ",[51,49,169,50],{"_12":1716,"_14":1717,"_8":1718,"_10":1719,"_22":1720,"_37":1737,"_46":1743,"_18":87,"_20":323,"_16":355,"_517":53},"2023-11-07T17:11:28.412Z","hasselback-sweet-potato","Hasselback Sweet Potato ","

Everyone knows that sweet potato and maple syrup are a match made in heaven, and here it’s paired with garlicky butter and a goats cheese cream! The pecans on top are optional, but highly recommended because they give a delicious crunch to the dish!

[hasselback-sweet-potato-2.jpeg]

Why you’ll love this dish

Seasonal - roasted sweet potato is the perfect autumnal or winter dish when the nights get a bit longer and colder!
Celebrate sides - side dishes often get overlooked when menu planning, but this is the perfect thing to make when you want to put a bit of extra effort in!

What ingredients do you need for this dish (includes possible substitutions)?

Sweet potato: I wouldn’t recommend substituting this with normal potato as it may taste a bit weird with the maple syrup! However if you did really want to use normal potato - leave out the maple syrup!

Maple syrup: a good quality 100% maple syrup is important here!

Goats cheese: can be substituted with feta if you don’t like goats cheese.

Yoghurt: loosens the sauce to give it a creamy texture!

Butter: can’t be substituted with anything!

Garlic: add as much as you want…

Lemon: gives needed acidity to the garlic butter.

Maple syrup: add as much as you want!

Parsley: gives an aromatic freshness to the garlic butter.

[hasselback-sweet-potato-3.jpeg]

What to serve this with?

This is perfect served with any protein! Think roasted chicken, turkey, fried smoked tofu, grilled halloumi…

Instructions

Preheat the oven

Preheat the oven to 220c/200c fan. Line a baking tray with paper then add 1 tbsp olive oil.

Prep the sweet potato

Put the sweet potato on a chopping board between two large chopsticks or wooden spoon handles. Cut down in 1/2cm intervals, ensuring you don’t cut through all the way. The chopsticks/spoon handles will stop the knife going all the way through. Repeat with all the sweet potatoes. You’ll need a large and sharp knife to do this!

Place in oven

Season the sweet potato liberally with flaky sea salt and drizzle over the olive oil and maple syrup. Place the sweet potatoes on the baking tray then put it in the oven until the sweet potatoes are tender and edges slightly crisp. This will take about 50 minutes - 1 hour.

Make the goats cheese cream

For the goats cheese yoghurt, blend the goats cheese, yoghurt and extra virgin olive oil until smooth.

Make the garlic butter

For the garlic butter, melt the butter with a pinch of salt then add the garlic. Cook for two minutes, or until the garlic is golden. Remove from the heat then stir in the lemon juice, maple syrup and chopped parsley. Spoon the goats cheese yoghurt onto a serving dish/large plate, top with the sweet potato and pour over the garlic butter.

[hasselback-sweet-potato-4.jpeg]

FAQ

What’s the best way to store this dish?

I would recommend eating this straight away!

Can this be frozen?

This dish isn’t really suitable for freezing, sorry!

If you’re looking for another dish, be sure to try out these recipes:

[hasselback-sweet-potato-5.jpeg]

",[1721,1726,1731],{"_25":1722,"_22":1723},"sweet potato",[1389,1724,1725,733],"1kg sweet potato ","1 tbsp maple syrup ",{"_25":1727,"_22":1728},"goats cheese cream ",[1729,1730,887],"200g goats cheese ","4 tbsp greek/natural yoghurt ",{"_25":1397,"_22":1732},[1399,1400,1733,1734,1735,69,1736],"1/4 lemon, juiced ","1-3 tbsp maple syrup","5g parsley, chopped","Optional topping: parsley, chopped pecan ",[1409,1738,1739,1740,1741,1742],"Put the sweet potato on a chopping board between two large chopsticks or wooden spoon handles. Cut down in 1/2cm intervals, ensuring you don’t cut through all the way. The chopsticks/spoon handles will stop the knife going all the way through. Repeat with all the sweet potatoes. You’ll need a large and sharp knife to do this!","Season the sweet potato liberally with flaky sea salt and drizzle over the olive oil and maple syrup. Place the sweet potatoes on the baking tray then put it in the oven until the sweet potatoes are tender and edges slightly crisp. This will take about 50 minutes - 1 hour. ","For the goats cheese yoghurt, blend the goats cheese, yoghurt and extra virgin olive oil until smooth. ","For the garlic butter, melt the butter with a pinch of salt then add the garlic. Cook for two minutes, or until the garlic is golden. Remove from the heat then stir in the lemon juice, maple syrup and chopped parsley.","For the garlic butter, melt the butter with a pinch of salt then add the garlic. Cook for two minutes, or until the garlic is golden. Remove from the heat then stir in the lemon juice, maple syrup and chopped parsley. Spoon the goats cheese yoghurt onto a serving dish/large plate, top with the sweet potato and pour over the garlic butter. Sprinkle over parsley and chopped pecans.",[51,50],{"_12":1745,"_14":1746,"_8":1747,"_10":1748,"_22":1749,"_37":1755,"_46":1759,"_18":19,"_20":170,"_16":355,"_517":53},"2023-11-08T11:03:37.140Z","iow-roasted-pasta","No Cook Tomato Pasta ","

This is the perfect thing to make when you're short on time and ingredients. There's only 3 ingredients in the sauce and it's made in the time it takes for the pasta to cook! If you have left over sauce then this is delicious with other things too (e.g. toast, beans, stirred into scrambled eggs).

This is a sponsored post by Isle of Wight Tomatoes - all views and opinions expressed in this post are my personal view. I love this recipe and hope you will too!

[iow-roasted-pasta-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Pasta: I used penne but any variety will be fine!

Feta: creates a delicious creamy sauce!

Slow roasted tomatoes (by Isle of Wight Tomatoes): I use these slow roasted tomatoes!

Garlic: I find one garlic clove is just the right amount in this recipe.

[iow-roasted-pasta-3.jpeg]

Instructions

Cook the pasta

Cook the pasta according to packet instructions.

Make the pasta sauce

Using a high-powered blender (e.g. a nutribullet), blend the feta, slow roasted tomatoes, garlic and water (you can use the pasta water here!) until smooth. Stir the sauce into the drained pasta. You may want to add a splash of pasta water to loosen the sauce. And that’s it!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

I wouldn't recommend freezing this!

[iow-roasted-pasta-4.jpeg]

",[1750],{"_25":417,"_22":1751},[1752,1394,1753,1486,1754],"400g pasta, dry ","1 230g jar Isle of Wight slow roasted tomatoes ","240ml water",[1756,1757,1758],"Cook the pasta according to packet instructions. ","Using a high-powered blender (e.g. a nutribullet), blend the feta, slow roasted tomatoes, garlic and water (you can use the pasta water here!) until smooth. ","Stir the sauce into the drained pasta. You may want to add a splash of pasta water to loosen the sauce. And that’s it! ",[51,50,169],{"_12":1745,"_14":1761,"_8":1762,"_10":1763,"_22":1764,"_37":1768,"_46":1771,"_18":19,"_20":170,"_16":17,"_517":53},"iow-roasted-beans","Slow Roasted Tomato Beans","

This is the perfect, quick store cupboard recipe! It only uses 6 ingredients, and it's ready in about 15 minutes. You can swap the butter beans for any bean really, e.g. chickpea or cannellini would both be delicious. It also makes great leftovers, so I'd definitely recommend making more than you think you'll need!

This is a sponsored post by Isle of Wight Tomatoes - all views and opinions expressed in this post are my personal view. I love this recipe and hope you will too!

What ingredients do you need for this dish (includes possible substitutions)?

Garlic: add as much as you want!

Tomato paste: this is essential to the recipe.

Slow roasted tomatoes (by Isle of Wight Tomatoes): I use these slow roasted tomatoes!

Butter beans: can be swapped for chickpeas or cannellini beans.

Cream cheese: ideally use a full fat variety here. The reduced fat ones sometimes have a tendency to split!

Parmesan (or vegetarian Italian hard cheese): any hard cheese would be delicious here!

[iow-roasted-beans-2.jpeg]

What to serve this with?

This is great served with some crusty bread!

Instructions

Fry garlic and tomato paste

In a large frying pan over a low-medium heat, add 1-2 tbsp of oil. Once hot, add the garlic and tomato paste. Cook until golden, about 2 minutes. Stir regularly.

Add the rest of the ingredients

Add the butter beans, cream cheese, slow roasted tomatoes, water and parmesan. Stir well to combine, until the parmesan is melted. Taste for seasoning, top with basil if using, and that’s everything!

[iow-roasted-beans-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

",[1765],{"_25":417,"_22":1766},[281,1308,1767,582,1310,1703,687],"80g Isle of Wight slow roasted tomatoes, drained ",[1315,1769,1770],"Add the butter beans, cream cheese, slow roasted tomatoes, water and parmesan. Stir well to combine, until the parmesan is melted. ","Taste for seasoning, top with basil if using, and that’s everything! ",[51,49,50,169],{"_12":1745,"_14":1773,"_8":1774,"_10":1775,"_22":1776,"_37":1784,"_46":1787,"_18":170,"_20":741,"_16":912,"_517":53},"iow-yoghurt","Roasted Tomato Yoghurt","

This is great if you're looking for a quick lunch, all you need is some bread and it's delicious! It's also the perfect thing to serve when you're having friends over and want a quick dip or starter! It doesn't require any cooking and comes together in less than 10 minutes.

This is a sponsored post by Isle of Wight Tomatoes - all views and opinions expressed in this post are my personal view. I love this recipe and hope you will too!

What ingredients do you need for this dish (includes possible substitutions)?

Greek yoghurt: use the best quality greek yoghurt you can get/afford here, you'll want a really thick one!

Garlic: I find one garlic clove is enough in this dish, but add as much as you want!

Slow roasted tomatoes (by Isle of Wight Tomatoes): I use these slow roasted tomatoes!

Olives: I like to use a mixture of green and black olives in this recipe.

Capers: bring a nice acidity and saltiness to the dish!

Basil: basil, tomatoes, olives and capers are all a match made in heaven!

[iow-yoghurt-2.jpeg]

What to serve this with?

This is perfect served with some crusty bread or crackers to dip!

Instructions

Mix the greek yoghurt and garlic

In a small bowl, mix together greek yoghurt and crushed garlic.

Assemble the dish

Spoon onto a plate then top with the slow roasted tomatoes, olives, capers and basil. And that’s it!

FAQ

What’s the best way to store this dish?

I'd recommend eating this straight away.

Can this be frozen?

I wouldn't recommend freezing this!

",[1777],{"_25":417,"_22":1778},[1779,1780,1781,1782,482,1783],"350g good quality greek yoghurt ","1 garlic clove, crushed","1 230g jar Isle of Wight slow roasted tomatoes, drained ","75g olives, roughly chopped ","5g basil leaves",[1785,1786],"In a small bowl, mix together greek yoghurt and crushed garlic. ","Spoon onto a plate then top with the slow roasted tomatoes, olives, capers and basil. And that’s it! ",[169,50],{"_12":1789,"_14":1790,"_8":1791,"_10":1792,"_22":1793,"_37":1800,"_46":1808,"_18":170,"_20":409,"_16":17,"_517":53},"2023-11-14T15:57:13.615Z","squash-paneer-curry","Squash Paneer Curry","

This is one of my all time favourite curries! The butternut squash gives the sauce a delicious sweetness and richness. If you want, the squash can be substituted with sweet potato. This dish can of course also be veganised, just swap the paneer for tofu (or beans would work well too!).

[squash-paneer-curry-2.jpeg]

Why you’ll love this dish

Seasonal - this is the perfect thing to make when butternut squash is in season.
Nutritious - squash is really high in vitamin A and vitamin C so this is a great nutritious yet comforting dish!

What ingredients do you need for this dish (includes possible substitutions)?

Paneer: this dish would work equally well with tofu or beans if you want to veganise it. Or, if you’re a meat eater it would be great with some chicken!

Butternut squash: can be substituted with sweet potato if preferred!

Onion: brown, red or shallots would all work well here.

Garlic, ginger and spices: all essential to the recipe!

Coconut milk: you can use either coconut milk or double cream in this recipe.

[squash-paneer-curry-3.jpeg]

What to serve this with?

This is great served with paratha or rice.

Instructions

Roast the squash

Preheat the oven to 220c/200c fan. Place the halved squash on a baking tray and put in the oven for about 30 minutes, or until the squash is tender. The time taken will really depend on how large your squash is though!

Brown the paneer

In a large non-stick frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the paneer and brown on all sides. This step is optional, so if you don’t want to fry it then you can just add the paneer along with the blended squash in the final step. After the paneer has browned, remove from the pan and set aside.

Cook the onion

Add the onion and cook until softened and sweet, about 5-8 minutes. Then add the garlic and ginger and cook for two minutes, stir regularly. Finally add the spices and cook for two minutes. Stir often.

Blend the squash

Once the squash is cooked, scoop the flesh out and place in a blender with the coconut milk until smooth. Add the paneer and squash into the frying pan and simmer until heated. Taste for seasoning and that’s it!

[squash-paneer-curry-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight contained then defrost in the fridge overnight or in the microwave.

If you’re looking for another butternut squash dish, be sure to try out these recipes:

[squash-paneer-curry-5.jpeg]

",[1794],{"_25":417,"_22":1795},[1796,1797,130,829,1798,923,1427,503,852,1799,138],"225g paneer, cut into 1 inch cubes ","1/2 butternut squash (about 500g), halved lengthways and seeds removed","2 tsp grated ginger ","200ml coconut milk ",[1456,1801,1802,1803,1804,1805,1806,1807],"Place the squash on a baking tray and put in the oven for about 30 minutes, or until the squash is tender. The time taken will really depend on how large your squash is though! ","In a large non-stick frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the paneer and brown on all sides. This step is optional, so if you don’t want to fry it then you can just add the paneer along with the blended squash in the final step. After the paneer has browned, remove from the pan and set aside. ","Add the onion and cook until softened and sweet, about 5-8 minutes. ","Add the garlic and ginger and cook for two minutes. Stir regularly. ","Add the spices and cook for two minutes. Stir often. ","Once the squash is cooked, scoop the flesh out and place in a blender with the coconut milk until smooth. ","Add the paneer and squash into the frying pan and simmer until heated. Taste for seasoning and that’s it! ",[51],{"_12":1810,"_14":1811,"_8":1812,"_10":1813,"_22":1814,"_37":1824,"_46":1827,"_18":19,"_20":19,"_16":976,"_517":53},"2023-11-16T18:10:36.175Z","chilli-cheese-noodles","10-Minute Chilli Cheese Noodles ","

I love a quick noodle dish, and I make variation of these noodles all the time - this one is a bit spicy from the chilli but also cheesy and creamy! It's also the perfect thing to make if you're just cooking for one. But it can be easily scaled up too!

[chilli-cheese-noodles-2.jpeg]

Why you’ll love this dish

Quick - you only need 10 minutes for this recipe!
Easy - this recipe is very easy and is the perfect thing to make when you want something simple to make.

What ingredients do you need for this dish (includes possible substitutions)?

Noodles: you can use any variety of noodles here! My favourite ones are to use the instant ramen noodles.

Oil: any neutral oil (like sunflower or vegetable) will work well here.

Garlic: add as much or as little as you want!

Spring onion: gives a nice freshness to the dish.

Soy sauce: light and dark soy sauce brings seasoning and colour!

White wine vinegar: provides a bit of acidity.

Cream cheese: makes the noodles extra creamy!

Grated cheese: parmesan or cheddar both work here!

[chilli-cheese-noodles-3.jpeg]

What to serve this with?

This would be great with any protein, or some boiled eggs, or vegetables! Or the noodles are absolutely delicious as is.

Instructions

Add aromatics into a bowl

Add garlic, spring onion and chilli into a medium sized bowl.

Stir in the hot oil

In a small saucepan over a high heat, heat the oil until it is sizzling hot (i.e. if you place a chopstick in, the oil will sizzle). Pour the hot oil over the garlic mixture. Stir to combine.

Add the rest of the ingredients

Pour in the light soy sauce, dark soy sauce, white wine vinegar, cream cheese, grated cheese, sugar/honey and 2 tbsp water. Stir to combine. Add the cooked noodles and stir everything well to coat in the noodles in the sauce. And that’s it!

[chilli-cheese-noodles-4.jpeg]

FAQ

What’s the best way to store this dish?

I’d recommend eating this straight away, but if needed place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

This isn’t the best dish to freeze!

If you’re looking for another noodle dish, be sure to try out these recipes:

[chilli-cheese-noodles-5.jpeg]

",[1815],{"_25":417,"_22":1816},[1817,1818,449,805,1819,1820,967,968,1821,1822,1823],"100g noodles (dry weight)","2 tbsp vegetable/sunflower oil","1 chilli, finely chopped ","1/2 tbsp light soy sauce ","2 tbsp cream cheese","2 tbsp grated cheese (cheddar, parmesan etc.) ","1 tsp sugar/honey ",[1825,1128,1129,1826,1354],"Add garlic, spring onion and chilli into a medium sized bowl. ","Pour in the light soy sauce, dark soy sauce, white wine vinegar, cream cheese, grated cheese, sugar/honey and 2 tbsp water. Stir to combine. ",[51,169],{"_12":1829,"_14":1830,"_8":1831,"_10":1832,"_22":1833,"_37":1845,"_46":1851,"_18":19,"_20":87,"_16":17,"_517":53},"2023-11-20T16:26:32.892Z","chicken-chorizo-soup","20 Minute Chicken Chorizo Soup","

Having a hot bowl of soup when the weather starts to get a bit cooler is one of my favourite things to do! I love making chicken soup from scratch but this is for those days when I want (and need) something a bit quicker! To speed things up, I’ve used rotisserie chicken and pre-made stock.

[chicken-chorizo-soup-2.jpeg]

Why you’ll love this dish

Nourishing - chicken soup is extremely nourishing, and I’ve also added lots of vegetables in here too for extra nutrients.
Quick - this is ready in 20 minutes!

What ingredients do you need for this dish (includes possible substitutions)?

Chorizo: gives the meal a delicious smoky richness!

Onion: brown, red or shallots can be used here.

Pepper: I’ve used red pepper but orange or yellow is fine too! You could even swap the pepper out entirely and use another sweet vegetable (e.g. carrot).

Cherry tomatoes: I’ve made this with cherry tomatoes here, but any variety of tomato will work, just make sure that if they’re large you chop them up!

Garlic: as usual, add as much as you want!!

Tomato paste: provides colour and richness to the dish.

Chicken stock: ideally use the best chicken stock you can get, normally I like using the fresh stuff (i.e. homemade or the stock you get in the fridge section in the supermarket). But when I tested this I only had the cubed stock variety, and it was delicious!

Cream cheese: gives a richness to the soup!

Parsley and coriander: if preferred you can just add one type of herb (but make sure you double the quantity).

Cooked chicken: for ease and quickness I used rotisserie chicken in this recipe!

[chicken-chorizo-soup-3.jpeg]

What to serve this with?

If you want some carbs then this is delicious with a crusty baguette!

Instructions

Fry the chorizo

In a large pot over a medium-high heat, add 1 tbsp of oil. Once hot, add the chorizo and cook until crisp, about 5 minutes.

Add the vegetables

Add the onion, pepper and tomatoes. Cook until softened, about 5 minutes. Add the garlic and tomato paste, cook for 2 minutes. Stir often.

Add the rest of the ingredients

Add the chicken stock. Whisk in the cream cheese, parsley, coriander and cooked chicken. Simmer for 1-2 minutes, until the chicken is piping hot. Add optional toppings if using, and that’s it!

[chicken-chorizo-soup-4.jpeg]

FAQ

What’s the best way to store this dish?

Since the chicken is already cooked when we add it to the recipe, and then we’re reheating it again - ideally I wouldn’t reheat the chicken for a third time!

Can this be frozen?

This recipe isn’t suitable for freezing (see above!).

If you’re looking for another comfort dish, be sure to try out these recipes:

[chicken-chorizo-soup-5.jpeg]

",[1834],{"_25":417,"_22":1835},[1836,334,1837,1838,449,283,1839,1840,1841,1842,1843,138,1844],"100g chorizo, finely chopped ","1 pepper, deseeded and roughly chopped ","100g cherry tomatoes, halved ","500ml chicken stock (I used 1 cube) ","80g cream cheese ","10g parsley, finely chopped ","10g coriander, finely chopped ","150g cooked chicken, cut into bitesize pieces ","Toppings: spring onion, grated cheddar ",[1846,1847,1848,1849,1850],"In a large pot over a medium-high heat, add 1 tbsp of oil. Once hot, add the chorizo and cook until crisp, about 5 minutes. ","Add the onion, pepper and tomatoes. Cook until softened, about 5 minutes. ","Add garlic and tomato paste, cook for 2 minutes. Stir often. ","Add the chicken stock. Whisk in the cream cheese, parsley, coriander and cooked chicken. Simmer for 1-2 minutes, until the chicken is piping hot. ","Add optional toppings if using, and that’s it! ",[51,148],{"_12":1853,"_14":1854,"_8":1855,"_10":1856,"_22":1857,"_37":1868,"_46":1875,"_18":19,"_20":697,"_16":17,"_517":53},"2023-11-23T14:27:46.825Z","black-bean-curry","Coconut Bean Curry ","

The sauce of this curry is very versatile, you can use any bean - or protein - that you want! It’s really rich and luxurious from the coconut cream, spices and aromatics. However if you don’t have coconut cream (it’s slightly more difficult to source than it’s milk alternative), then just add coconut milk - but you may want to leave out the water!

[black-bean-curry-2.jpeg]

Why you’ll love this dish

Quick - this recipe is ready in less than 30 minutes!
Nutritious - thanks to the black beans there’s lots of fibre and nutrients in this dish.

What ingredients do you need for this dish (includes possible substitutions)?

Onion: brown, red or shallots would all work here.

Garlic and ginger: provides the base aromatic flavour!

Tomato paste: lots of tomato paste is needed for the colour and flavour in this recipe.

Spices: all essential to the recipe, but you can add more or less chilli powder depending on how spicy you want it!

Black beans: any canned bean/pulse would work here.

Coconut cream: coconut cream gives a delicious richness, but if you don’t have coconut cream then you can use coconut milk, but you may want to skip the water!

[black-bean-curry-3.jpeg]

What to serve this with?

This would be great with naan bread or rice, and some sautéed spinach!

Instructions

Fry the onions

In a medium saucepan over a medium heat, add 1-2 tbsp of oil. Once hot, add the onion. Cook until softened, about 5 minutes.

Add the tomato paste

Stir in the tomato paste and cook until it’s darkened slightly, about 5 minutes. Stir often.

Add the aromatics and spices.

Add the garlic, ginger and spices, cook for 2 minutes. Stir regularly.

Stir in the rest of the ingredients

Stir in the black beans, coconut cream and water. Bring to a simmer then cook for 5 minutes. Taste for seasoning, top with chopped coriander and that’s it!

[black-bean-curry-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another curry, be sure to try out these recipes:

[black-bean-curry-5.jpeg]

",[1858],{"_25":417,"_22":1859},[130,1860,605,1861,1862,1863,132,1864,1865,1866,1250,138,1867],"4 garlic cloves, finely chopped","100g tomato paste ","1.5 tsp ground cumin","1.5 tsp garam masala ","3/4 tsp chilli powder","1 400g can black beans, drained ","250ml coconut cream ","Topping: chopped coriander ",[1869,1870,1871,1872,1873,1874],"In a medium saucepan over a medium heat, add 1-2 tbsp of oil. Once hot, add the onion. Cook until softened, about 5 minutes. ","Add the tomato paste and cook until it’s darkened slightly, about 5 minutes. Stir often.","Add the garlic, ginger and spices, cook for 2 minutes. Stir regularly.","Stir in the black beans, coconut cream and water. ","Bring to a simmer then cook for 5 minutes. ","Taste for seasoning, top with chopped coriander and that’s it! ",[51,49,213],{"_12":1877,"_14":1878,"_8":1879,"_10":1880,"_22":1881,"_37":1896,"_46":1902,"_18":170,"_20":88,"_16":17,"_517":53},"2023-11-29T13:40:08.295Z","cauliflower-tahini","Roasted Cauliflower with Tahini Yoghurt ","

The cauliflower is roasted in a mixture of spices (garlic powder, smoked paprika and thyme) then it’s served with a creamy tahini yoghurt and a fresh herb salsa. It's a great side dish or perfect if you want a lighter meal!

Why you’ll love this dish

Nutritious - the cauliflower, tahini and herbs all ensure this dish is really nutritious!
Versatile - this is great as a side dish, or served as a selection or smaller plates, or if you want something a bit lighter, it works as a full meal too (just try and use a fairly high protein yoghurt if so!).

[cauliflower-tahini-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Cauliflower: cauliflower is a great vegetable to roast because it goes tender and slightly charred!

Garlic powder, smoked paprika, dried thyme: you can experiment with the spices here, e.g. onion powder could be substituted for garlic, chilli powder for smoked paprika, dried oregano for dried thyme…

Greek yoghurt: I like to use a thick greek yoghurt here, but if you prefer you can use natural yoghurt!

Tahini: gives a richness to the dip.

Lemon: brings freshness!

Garlic: can be omitted if you don’t like the taste of raw garlic!

Parsley and spring onion: you can really put whatever herbs you have in the herb salsa! Coriander would be great, and finely chopped red onion could also work instead of the spring onion…

Apple cider vinegar: I love using apple cider vinegar but really any variety will do.

[cauliflower-tahini-3.jpeg]

What to serve this with?

This is would be delicious served with a bean dish, or if you eat meat/fish, some pan fried salmon or roasted chicken thighs would be delicious.

Instructions

Roast the cauliflower

Preheat the oven to 200c/220c fan. Line a large shallow baking tray with paper then drizzle over 1-2 tbsp of oil. Place the cauliflower onto the baking tray then sprinkle over the spices. Mix well then place in the oven for about 25 minutes, or until tender and golden.

Make the tahini yoghurt

For the tahini yoghurt, mix all the ingredients together in a small bowl.

Make the herb salsa

For the herb salsa, mix all the ingredients together in a small bowl.

Assemble the dish

Spoon the tahini yoghurt onto a large serving dish, top with the cauliflower then spoon over the herb salsa. Enjoy!

[cauliflower-tahini-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

I wouldn't recommend freezing this!

If you’re looking for another similar dish, be sure to try out these recipes:

[cauliflower-tahini-5.jpeg]

",[1882,1887,1892],{"_25":1883,"_22":1884},"cauliflower",[1885,626,503,1886,687],"1 large cauliflower, cut into small florets ","1 tsp dried thyme ",{"_25":1888,"_22":1889},"tahini yoghurt",[1890,1125,233,1891],"125g greek yoghurt ","1 garlic clove, crushed ",{"_25":1893,"_22":1894},"herb salsa",[1841,1122,1895],"2 tbsp apple cider vinegar ",[1897,1898,1899,1900,1901],"Preheat the oven to 200c/220c fan. Line a large shallow baking tray with paper then drizzle over 1-2 tbsp of oil. ","Place the cauliflower onto the baking tray then sprinkle over the spices and a pinch of salt. Mix well then place in the oven for about 25 minutes, or until tender and golden. ","For the tahini yoghurt, mix all the ingredients together in a small bowl. ","For the herb salsa, mix all the ingredients together in a small bowl. ","Spoon the tahini yoghurt onto a large serving dish, top with the cauliflower then spoon over the herb salsa. Enjoy! ",[51,50,417],{"_12":1904,"_14":1905,"_8":1906,"_10":1907,"_22":1908,"_37":1914,"_46":1919,"_18":19,"_20":170,"_16":17,"_517":53},"2023-11-29T14:11:59.385Z","tomato-pesto-beans","Tomato Pesto Beans","

This is the perfect thing to make if you only have 15 minutes and want something with minimal ingredients. You can swap the butter bean for any bean really, or the sauce would be great with pasta too!

This is a sponsored post by Isle of Wight Tomatoes - all views and opinions expressed in this post are my personal view. I love this recipe and hope you will too!

[tomato-pesto-beans-2.jpeg]

Why you’ll love this dish

Quick - this recipe only takes 15 minutes!
Easy - there’s only 4 ingredients in this recipe so it’s really simply to make!

What ingredients do you need for this dish (includes possible substitutions)?

Garlic cloves: add as much as you want!

Isle of Wight Tomatoes Smoked Tomato Pesto: this is seriously the best pesto I’ve ever tried!

Double cream: gives richness to the sauce.

Butter beans: can be substituted with any bean - or it would be great with pasta too!

[tomato-pesto-beans-3.jpeg]

What to serve this with?

This is great served with a vinegary side salad!

Instructions

Fry the garlic

In a medium saucepan over a low-medium heat, add 1-2 tbsp of oil then the garlic. Cook until golden, about 2 minutes. Stir often.

Add pesto and beans

Add the tomato pesto and double cream. Stir to combine.

Add everything else

Pour in the water then add the butter beans and stir well so everything is incorporated and heated through. Taste for seasoning then add the chopped parsley if using!

[tomato-pesto-beans-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[tomato-pesto-beans-5.jpeg]

",[1909],{"_25":417,"_22":1910},[29,1911,1912,1913,582,1146,138],"1 140g jar Isle of Wight Tomatoes Smoked Tomato Pesto ","60ml double cream (vegan or dairy)","120ml water",[1915,1916,1917,1918],"In a medium saucepan over a low-medium heat, add 1-2 tbsp of oil then the garlic. Cook until golden, about 2 minutes. Stir often. ","Add the tomato pesto and double cream. Stir to combine. ","Pour in the water, then add the butter beans and stir so everything is incorporated and heated through. ","Taste for seasoning then add the chopped parsley if using. ",[51,49,516,50,169],{"_12":1921,"_14":1922,"_8":1923,"_10":1924,"_22":1925,"_37":1935,"_46":1942,"_18":170,"_20":911,"_16":121,"_517":53},"2023-12-07","macaroni-pie","Trinidadian Macaroni Pie ","

Macaroni pie is the Caribbean’s version of macaroni cheese. It’s a lot easier to make than the classic because you don’t need to make a roux or cheese sauce! Instead it uses eggs to bind the ingredients so once baked you can cut it into slices. It’s great served hot or cold/at room temperature!

[macaroni-pie-2.jpeg]

Why you’ll love this dish

Easy - this recipe is really easy, especially if you buy pre-grated cheese!
Versatile - this is the perfect side to any dish! See below for some suggestions.

What ingredients do you need for this dish (includes possible substitutions)?

Macaroni: elbow macaroni is the best for this dish!

Evaporated milk: you can substitute with normal milk if easier, but the taste will be slightly different.

Eggs: essential to bind the ingredients together!

Mozzarella, cheddar, red leicester: I love this combination of cheese, but you can experiment with whatever your favourite is.

Garlic powder, pepper, smoked paprika, mustard: these are my preferred flavourings to use, but you can add what you want! E.g. some pepper sauce/finely chopped scotch bonnet would be delicious.

[macaroni-pie-3.jpeg]

What to serve this with?

This is great served by itself with a salad but it’s also the best side dish to any meal! It's perfect with a huge variety of dishes, e.g. stews, roasts, fried chicken, steak, beans, dahl…

[macaroni-pie-5.jpeg]

Instructions

Prep the ingredients

Cook the macaroni according to packet instructions. Preheat the oven to 200c/180c fan. Grease and line a 9x13 inch deep baking tray.

Add milk and eggs

In a large bowl, add the drained and cooked macaroni, evaporated milk and eggs. Stir well to combine.

Add half the cheese

Add half the mozzarella (i.e. 125g), half the cheddar (i.e. 125g) and half the red leicester (i.e. 100g). The rest of the cheese will be used for the topping later. Stir well.

Add the flavourings

Add the garlic powder, pepper, smoked paprika, mustard and a pinch of salt. Stir to combine.

Bake

Place the macaroni mixture into the baking tray. Top with the rest of cheese. Place in the oven for about 35-40 minutes, or until it’s golden on top.

[macaroni-pie-5.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container, or wrap individual pieces in clingfilm/foil. Then defrost in fridge overnight. Reheat as above.

If you’re looking for another similar dish, be sure to try out these recipes:

[macaroni-pie-6.jpeg]

",[1926],{"_25":417,"_22":1927},[1928,1929,103,1930,1931,1932,647,1933,184,1934,687],"400g macaroni (dry weight) ","1 410g can evaporated milk","250g mozzarella, grated ","250g cheddar, grated","200g red leicester, grated","1/2 tsp ground black pepper","1/2 tsp mustard ",[1936,1937,1938,1939,1940,1941],"Cook the macaroni according to packet instructions. Preheat the oven to 200c/180c fan. Grease and line a 9x13 inch deep baking tray. ","In a large bowl, add the drained and cooked macaroni, evaporated milk and eggs. Stir well to combine. ","Add half the mozzarella (i.e. 125g), half the cheddar (i.e. 125g) and half the red leicester (i.e. 100g). The rest of the cheese will be used for the topping later. Stir well. ","Add the garlic powder, ground black pepper, smoked paprika, mustard and a pinch of salt. Stir to combine. ","Place the macaroni mixture into the baking tray. Top with the rest of cheese. ","Place in the oven for about 35-40 minutes, or until it’s golden on top. ",[48,51,50],{"_12":1944,"_14":1945,"_8":1946,"_10":1947,"_22":1948,"_37":1956,"_46":1964,"_18":87,"_20":87,"_16":17,"_517":53},"2023-12-04T15:59:26.945Z","mushroom-beans","Creamy Mushroom Beans","

The flavours in this dish are similar to that of a mushroom risotto, but with beans! This is one of my favourite recipes because it has the great combination of being comforting and nutritious. The dried mushrooms really add to the flavour of the dish, so I would definitely recommend not skipping it.

[mushroom-beans-2.jpeg]

Why you’ll love this dish

Comforting - this is a really comforting recipe, especially if it’s served with hot buttery toast!
Nutritious - thanks to all the mushrooms and beans, this recipe is very nutritious.

What ingredients do you need for this dish (includes possible substitutions)?

Onion: brown, red or shallots will all work here.

Chestnut mushrooms: chestnut mushrooms are my favourite to use here, but you can use whatever you want really!

Garlic: add as much as you want!

Tomato paste: adds richness and colour to the dish.

Dried mushrooms: this really adds another level of flavour, so I wouldn’t recommend skipping this.

Cannellini beans: any white bean will work too!

Cream cheese: gives the dish a delicious creaminess.

Parmesan: adds seasoning and cheesiness to the dish!

Parsley: I love chopped parsley with mushrooms but this is optional.

[mushroom-beans-3.jpeg]

What to serve this with?

This is great served with a vinegary side salad and some buttery bread!

Instructions

Soak dried mushrooms

Soak the dried mushrooms in warm water for about 15 minutes (or longer if time permits!). Once ready, carefully remove the mushrooms, but try to avoid disrupting any of the debris from the bottom. Then finely chop the dried mushrooms.

Fry the onion and mushrooms

In a large frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the onion and cook until softened, about 5 minutes. Add the chestnut mushrooms and cook until all the liquid has evaporated, about 5 minutes.

Add garlic

Add the garlic, tomato paste and dried mushrooms. Cook for two minutes.

Finish the dish

Add the cream cheese, beans and water. You can use some of the liquid from the mushrooms here instead of water, just be careful not to add any of the debris/sandy bits at the bottom! Stir in the parmesan and taste for seasoning. Top with chopped parsley, and that’s it!

[mushroom-beans-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Cream cheese doesn’t freeze very well, so I wouldn’t recommend freezing this!

If you’re looking for another bean dish, be sure to try out these recipes:

[mushroom-beans-5.jpeg]

",[1949],{"_25":417,"_22":1950},[130,1951,449,1308,1952,1310,1953,1954,1955,1146,687],"200g chestnut mushrooms, finely chopped ","15g dried mushrooms, soaked and finely chopped ","120ml water ","3-4 tbsp grated parmesan/vegetarian Italian hard cheese ","1 400g can cannellini beans, drained",[1957,1958,1959,1960,1961,1962,1963],"Soak the dried mushrooms in warm water for about 15 minutes (or longer if time permits!). Once ready, carefully remove the mushrooms, but try to avoid disrupting any of the debris from the bottom. Then finely chop the dried mushrooms.","In a large frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the onion and cook until softened, about 5 minutes. ","Add the chestnut mushrooms and cook until all the liquid has evaporated, about 5 minutes. ","Add the garlic, tomato paste and dried mushrooms. Cook for two minutes. ","Add the cream cheese, beans and water. You can use some of the liquid from the mushrooms here instead of water, just be careful not to add any of the debris/sandy bits at the bottom! ","Stir in the parmesan and taste for seasoning. ","Top with chopped parsley, and that’s it! ",[51,49,50,213],{"_12":1966,"_14":1967,"_8":1968,"_10":1969,"_22":1970,"_37":1980,"_46":1987,"_18":19,"_20":697,"_16":355,"_517":53},"2023-12-14","chicken-alfredo-soup","Chicken Alfredo Soup","

I love this dish because it’s really comforting and only uses one pot, which of course entails less washing up… And thanks to the rotisserie chicken, this means it’s a pretty quick recipe. However if you’d prefer not to use rotisserie chicken then you can of course roast a chicken and make stock from the bones.

[chicken-alfredo-soup-2.jpeg]

Why you’ll love this dish

One pot - one pot dishes have a special place in my heart because they’re destined to be easy!
Comforting - when the weather gets a bit cooler I definitely crave comfort food, and this ticks all the boxes.

What ingredients do you need for this dish (includes possible substitutions)?

Onion: brown, red or shallots all work here!

Garlic: I like a lot of garlic in this dish…

Spices: adds layers of flavour and colour to the dish.

Cooked chicken: for ease we’re using cooked rotisserie chicken!

Chicken stock: ideally fresh is best, but you can use stock cubes/pots as well!

Lasagne sheets: any pasta would work!

Parmesan: adds seasoning and cheesiness to the dish.

Double cream: gives richness!

Spinach: this can be left out if you prefer, but I like the added nutrients and colour.

Lemon: don’t leave this out - much needed acidity!

Parsley: adds another layer of flavour and freshness.

[chicken-alfredo-soup-3.jpeg]

What to serve this with?

This is perfect served as is!

Instructions

Cook the onion

In a large saucepan over a medium-high heat, add 1-2 tbsp of oil. Once hot, add the onion with a pinch of salt and cook until softened, about 5 minutes.

Add the garlic and spices

Add the garlic and cook for 2 minutes. Stir often. Add the spices and dried herbs (smoked paprika, chilli powder, garlic powder and dried oregano) and stir well.

Add the pasta

Add the chicken, stock, broken lasagne sheets, double cream, parmesan and spinach. Bring to a simmer and cook for about 10-15 minutes, or until the lasagne sheets are cooked through. Make sure you stir often (especially towards the end of cooking) as they have a tendency to stick to the pan!

Finish the dish

Stir in the lemon juice, parsley and taste for seasoning. And that’s everything!

[chicken-alfredo-soup-4.jpeg]

FAQ

What’s the best way to store this dish?

Because the dish uses cooked chicken that is then heated again, I wouldn’t recommend reheating it for a third time! So best to make the right amount.

If you’re looking for another soup dish, be sure to try out these recipes:

[chicken-alfredo-soup-5.jpeg]

",[1971],{"_25":417,"_22":1972},[130,1973,132,852,626,1564,1974,1975,1976,1977,1978,1979,233,1841,687],"5 garlic cloves, finely chopped ","250g cooked chicken, cut into bitesize pieces ","1.8l chicken stock","250g lasagne sheets, broken into bitesize pieces","60g grated parmesan ","200ml double cream ","2 large handfuls of spinach ",[1981,1982,1983,1984,1985,1986],"In a large saucepan over a medium-high heat, add 1-2 tbsp of oil. Once hot, add the onion with a pinch of salt and cook until softened, about 5 minutes.","Add the garlic and cook for 2 minutes. Stir often. ","Add the spices and dried herbs (smoked paprika, chilli powder, garlic powder and dried oregano) and stir well. ","Add the chicken, stock, broken lasagne sheets, double cream, parmesan and spinach. ","Bring to a simmer and cook for about 10-15 minutes, or until the lasagne sheets are cooked through. Make sure you stir often (especially towards the end of cooking) as they have a tendency to stick to the pan! ","Stir in the lemon juice, parsley and taste for seasoning. And that’s everything! ",[51,213],{"_12":1989,"_14":1990,"_8":1991,"_10":1992,"_22":1993,"_37":2010,"_46":2019,"_18":19,"_20":697,"_16":355,"_517":53},"2023-12-15","iow-xmas","Cheesy Tomato Garlic Bread ","

This is the perfect thing to make if you’re looking for an easy showstopper. It takes minimal time to prep, then all that’s left is for the oven to do the work. It’s great as part of a buffet for a party, or served as a starter!

[iow-xmas-2.jpeg]

This is a sponsored post by Isle of Wight Tomatoes - all views and opinions expressed in this post are my personal view. I love this recipe and hope you will too!

What ingredients do you need for this dish (includes possible substitutions)?

Sourdough loaf: you can use any large loaf for this, but sourdough is my favourite!

Isle of Wight Tomatoes Romesco Tomato Sauce: the romesco sauce works really well with melted cheese!

Camembert style cheese: I’ve used Tunworth here, but camembert is perfect for the recipe too.

Garlic: we’ve got sliced garlic in the cheese and also crushed garlic in the butter!

Runny honey: a bit of honey works really well with the cheese, but this can be left out if you prefer.

Thyme: can be substituted for rosemary if preferred!

Butter: my preference is salted butter in this recipe, but you can use unsalted if easier (just add a pinch of salt!).

[iow-xmas-3.jpeg]

Instructions

Heat the oven

Preheat the oven to 180c/160c fan. Line a large baking tray with baking paper.

Make the cheese hole

Use a small serrated knife to cut a hole for the cheese to sit in in the bread (don’t cut all the way through the bread though). The lid of the cheese box is useful here as a guide! Don’t throw away any of the bread you cut out, as we’ll be making these into croutons. Save the pieces of bread you cut out, and be careful not to cut all the way through the loaf. Use the knife to score the rest of the loaf in a criss-cross pattern. Again, don’t cut through the bottom of the loaf!

Add the romesco sauce

Spoon the romesco sauce in the hole of the bread. Then place the cheese on top of the romesco. Place the bread onto the baking tray then rip all the off cuts of bread into small pieces and scatter around the loaf. Mix all the ingredients for the garlic butter together. Brush the garlic butter over the bread and croutons, pushing it in between the cracks of the loaf too.

Bake until golden

Pierce the top of the cheese all over with the tip of a knife. Squish in the garlic slices, and thyme, then drizzle over the honey. Bake for 20-25 mins, until the bread is golden and the cheese is melted.

[iow-xmas-5.jpeg]

",[1994,1999,2006],{"_25":1995,"_22":1996},"bread",[1997,1998],"1 sourdough loaf (about 400g)","About 6 tbsp Isle of Wight Tomatoes Romesco Tomato Sauce ",{"_25":2000,"_22":2001},"cheese",[2002,2003,2004,2005],"1 camembert-style cheese (I used Tunworth, but camembert is perfect too) ","1 garlic clove, thinly sliced ","1-2 tbsp runny honey","1 tbsp fresh thyme ",{"_25":1397,"_22":2007},[2008,2009],"3 garlic cloves, crushed","100g salted butter, melted ",[2011,2012,2013,2014,2015,2016,2017,2018],"Preheat the oven to 180c/160c fan. Line a large baking tray with baking paper.","Use a small serrated knife to cut a hole for the cheese to sit in in the bread (don’t cut all the way through the bread though). The lid of the cheese box is useful here as a guide. Don’t throw away any of the bread you cut out, as we’ll be making these into croutons! Save the pieces of bread you cut out, and be careful not to cut all the way through the loaf.","Use the knife to score the rest of the loaf in a criss-cross pattern. Again, don’t cut through the bottom of the loaf! ","Spoon the romesco sauce in the hole of the bread. Then place the cheese on top of the romesco. ","Place the bread onto the baking tray then rip all the off cuts of bread into small pieces and scatter around the loaf.","Mix all the ingredients for the garlic butter together. Brush the garlic butter over the bread and croutons, pushing it in between the cracks of the loaf too. ","Pierce the top of the cheese all over with the tip of a knife. Squish in the garlic slices, and thyme, then drizzle over the honey. ","Bake for 20-25 mins, until the bread is golden and the cheese is melted. ",[213],{"_12":2021,"_14":2022,"_8":2023,"_10":2024,"_22":2025,"_37":2035,"_46":2038,"_18":170,"_20":741,"_16":355,"_517":53},"2024-01-02T15:26:40.436Z","green-seasoning","Trinidadian Green Seasoning","

Green seasoning is an essential part of Caribbean cooking. It’s a blend of different herbs and aromatics, and it’s used as the base for many different dishes. Often meat is marinated in green seasoning, or you’ll add a bit of green seasoning at the start of a recipe. Like most Caribbean recipes, this dish will vary greatly depending on region and household. This recipe makes 1 medium sized jar but it’s very easily doubled or tripled (it keeps well in the fridge and freezer)!

[green-seasoning-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Parsley, shado beni (or coriander) and thyme: I like to use equal quantities of these herbs. Shado beni is herb often used in Caribbean cooking, but it’s pretty hard to find here in the UK! Coriander is pretty similar, so use coriander instead if necessary.

Spring onion: gives freshness to the green seasoning!

Celery: celery is optional but I like the added flavour it brings.

Garlic: lots of garlic in this is necessary!

Vinegar: vinegar helps blend the ingredients, it also ensures the green seasoning can be kept for longer in the fridge, so I always like to add it. But it is optional!

Some people add a bit of hot pepper (e.g. scotch bonnet) to their green seasoning, however I prefer to add the pepper to each dish individually.

[green-seasoning-3.jpeg]

Instructions

Place all the ingredients in a food processor or blender and blend until you have a thick green paste. Place in a sterilised jar. And that’s it!

[green-seasoning-4.jpeg]

FAQ

What’s the best way to store this dish?

Place in the refrigerator. It will keep for about 1 week.

Can this be frozen?

Yes absolutely! Defrost in the fridge overnight.

If you’re looking for another similar dish, be sure to try out these recipes:

",[2026],{"_25":417,"_22":2027},[2028,2029,2030,2031,2032,2033,2034],"30g parsley","30g shado beni (or coriander)","30g thyme (large stems removed)","4 spring onions, trimmed ","1 celery, halved (optional)","6 garlic cloves, peeled","1-2 tbsp white wine vinegar (optional)",[2036,2037],"Place all the ingredients in a food processor or blender. Blend until you have a thick green paste. ","Place in a sterilised jar. And that’s it! ",[169,50,516],{"_12":2040,"_14":2041,"_8":2042,"_10":2043,"_22":2044,"_37":2059,"_46":2066,"_18":170,"_20":409,"_16":17,"_517":53},"2024-01-04T13:25:08.791Z","pepper-tofu","Trini Pepper Tofu ","

This dish is usually made with prawns but I’ve kept it vegan and used tofu instead! Trinidad has a lot of Chinese influenced recipes and this one is slightly reminiscent of a sweet and sour sauce but with green seasoning and scotch bonnet. It’s perfect with plain or fried rice, or some egg noodles!

[pepper-tofu-2.jpeg]

Why you’ll love this dish

Easy - this recipe is really easy and the sauce is ready in the time it takes to cook the tofu!
Flavour - there’s loads of different flavours in this dish. We’ve got sweet, spicy, aromatic, it’s all there!

What ingredients do you need for this dish (includes possible substitutions)?

Extra firm tofu: this can be substituted for prawns if you wish! Just prep the prawns as usual then add them in the pan after you’ve added the garlic and ginger etc.

Onion: you’ll need 1 large brown onion, if you only have smaller ones, use two!

Bell pepper: you can use any colour! You could also add a thinly sliced carrot in here too.

Garlic: lots and lots of garlic is needed in this recipe!

Ginger: don’t skip this as it’s key to the flavour!

Scotch bonnet: definitely try and find scotch bonnet for this recipe!

Green seasoning: I have a recipe for green seasoning here, but if easier, you could just add 5g of chopped thyme, chopped chives and chopped shado beni (or coriander).

Ketchup: essential to this recipe as it’s the base for the sauce.

Sesame oil: again, this is essential to the recipe!

Light soy sauce: adds seasoning and flavour to the dish.

Cornflour: thickens the sauce.

[pepper-tofu-3.jpeg]

What to serve this with?

This is great served with fried rice, plain rice, egg noodles or chow mein.

Instructions

Cook the tofu

Preheat the oven to 220c fan. Line a large shallow baking tray with baking paper. Drizzle 1-2 tbsp of oil then add the tofu. Sprinkle over salt, the garlic powder and dried thyme. Mix it all together so the tofu is evenly covered, then space the tofu out evenly on the baking tray. Place in the oven for 30 minutes, or until it’s crisp and golden.

Fry the onion and pepper

In a medium saucepan over a high heat, add 1 tbsp of oil then the onion and pepper. Cook until softened, about 5 minutes. Stir often.

Add the aromatics

Reduce the heat to medium then add garlic, ginger, chilli and green seasoning. Cook for 2 minutes. Stir often.

Make the sauce

In a small glass, mix together the cornflour with 75ml of cold water. Add the ketchup, sesame oil, light soy sauce and cornflour mixed with water to the pan. Increase heat to high and simmer for 2 minutes stirring constantly. Taste for seasoning (it may need a pinch more salt), stir in the tofu, and that’s everything!

[pepper-tofu-4.jpeg]

FAQ

What’s the best way to store this dish?

The tofu will loose its crunch if placed in the fridge, but if you don’t mind this then lace in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! However similar to above the tofu will loose a bit of its crunch. Defrost in the fridge overnight then reheat as above.

If you’re looking for another dish, be sure to try out these recipes:

",[2045,2048],{"_25":515,"_22":2046},[2047,626,988,687],"300g extra firm tofu, cut into 1 inch pieces ",{"_25":2049,"_22":2050},"sauce",[2051,2052,2053,605,2054,2055,2056,2057,966,2058,138],"1 large brown onion, roughly chopped","1 bell pepper, deseeded and roughly chopped ","4-6 garlic cloves, finely chopped","1/2 scotch bonnet chilli, finely chopped (add more or less depending on how spicy you like it)","1 tbsp green seasoning ","100ml ketchup ","2 tsp sesame oil ","1 tbsp cornflour",[2060,2061,2062,2063,2064,2065],"Preheat the oven to 220c fan. Line a large shallow baking tray with baking paper. Drizzle 1-2 tbsp of oil then add the tofu. Sprinkle over salt, the garlic powder and dried thyme. Mix it all together so the tofu is evenly covered, then space the tofu out evenly on the baking tray. Place in the oven for 30 minutes, or until it’s crisp and golden. ","In a medium saucepan over a high heat, add 1 tbsp of oil then the onion and pepper. Cook until softened, about 5 minutes. Stir often.","Reduce the heat to medium then add garlic, ginger, chilli and green seasoning. Cook for 2 minutes. Stir often.","In a small glass, mix together the cornflour with 75ml of cold water. ","Add the ketchup, sesame oil, light soy sauce and cornflour mixed with water to the pan. Increase heat to high and simmer for 2 minutes stirring constantly. ","Taste for seasoning (it may need a pinch more salt), stir in the tofu, and that’s everything! ",[51,516,50,515],{"_12":2068,"_14":2069,"_8":2070,"_10":2071,"_22":2072,"_37":2075,"_46":2076,"_18":87,"_20":170,"_16":17,"_517":89},"2024-01-04T20:03:36.033Z","chipotle-chicken","Chipotle Honey Chicken ","

[chipotle-chicken-2.jpeg]

[chipotle-chicken-3.jpeg]

[chipotle-chicken-4.jpeg]

[chipotle-chicken-5.jpeg]

",[2073],{"_25":417,"_22":2074},[],[],[],{"_12":2078,"_14":2079,"_8":2080,"_10":2081,"_22":2082,"_37":2092,"_46":2098,"_18":19,"_20":697,"_16":355,"_517":53},"2024-01-09T11:01:15.510Z","coconut-lentils","Creamy Coconut Lentils ","

This is the perfect thing to make when you want something easy and nourishing. It’s all made in one pot and it makes excellent leftovers, I love it for breakfast with a fried egg!

[coconut-lentils-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Onion: brown, red or shallots will all work here.

Garlic: lots of garlic is needed!

Ginger: adds warmth and flavour to the dish.

Spices: I like to use - turmeric, cumin, garam masala, coriander and smoked paprika. But if there’s another spice or herb you fancy adding, then try it out!

Red lentils: this can be swapped with yellow split peas if preferred (but they do take a bit longer to cook).

Coconut cream: this can be substituted with coconut milk but add a bit less water if so!

[coconut-lentils-3.jpeg]

What to serve this with?

This is perfect served with paratha or some rice. It’s also great with a fried egg or some spinach stirred through.

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another similar dish, be sure to try out these recipes:

[coconut-lentils-4.jpeg]

",[2083],{"_25":417,"_22":2084},[130,829,1203,2085,801,2086,1427,503,2087,2088,2089,2090,653,2091],"1 tsp ground turmeric","1.5 tsp garam masala","250g red lentils ","1 250g carton coconut cream ","400g passata ","500ml boiling water ","Optional topping: spring onion / yoghurt ",[2093,2094,2095,2096,2097],"In a large pan over a medium-high add 1-2 tbsp of oil, once hot add the onion. Cook until softened, about 5 minutes. ","Reduce the heat to medium then add the garlic, ginger and spices. Cook for 2 minutes. Stir often.","Add the red lentils, coconut cream, passata and boiling water. ","Simmer until the red lentils are soft, about 20-25 minutes. Stir often as the lentils have a tendency to stick! You may also need to add a splash more water if the lentils aren't tender and all the liquid has evaporated.","Taste for seasoning then top with chopped spring onion and yoghurt (if using). And that's it! ",[51,516,50,213],{"_12":2100,"_14":2101,"_8":2102,"_10":2103,"_22":2104,"_37":2116,"_46":2123,"_18":19,"_20":170,"_16":976,"_517":53},"2024-01-10","tomato-miso-noodles","Tomato Miso Noodles ","

I love any type of noodle dish, especially ones that are made in 15 minutes! I’ve used Taiwanese style ribbon noodles here, but you can use any noodle you like (instant ramen noodles are one of my favourites too!).

[tomato-miso-noodles-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Noodles: I’ve used Taiwanese ribbon noodles, but any will work!

Sesame oil: adds a nutty richness to the dish.

Garlic: add as much as you want!

Cherry tomatoes: I like cherry tomatoes for their sweetness, but you can use any type of tomato.

White miso: gives umami and depth of flavour to the recipe!

Soy sauce: light soy and dark soy add seasoning and colour to the dish.

Hot honey/honey: I like using hot honey for the added spice, but normal honey will work just as well.

Apple cider vinegar: white wine vinegar is also suitable here!

Chilli oil: I like to use the crispy chilli oil!

Spring onion: adds a bit of freshness to the dish.

[tomato-miso-noodles-3.jpeg]

What to serve this with?

This is great as is or would be delicious with some salmon or a fried egg.

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

I wouldn't recommend freezing this as the noodles may go a bit soft!

[tomato-miso-noodles-4.jpeg]

If you’re looking for another noodle dish, be sure to try out these recipes:

[tomato-miso-noodles-5.jpeg]

",[2105],{"_25":417,"_22":2106},[2107,2108,449,2109,2110,2111,2112,2113,2114,2115,1122],"100g dry noodles, cooked (I used Taiwanese ribbon noodles, but any will work!)","1 tbsp sesame oil","10 cherry tomatoes (about 100g), halved ","1 tbsp white miso ","2 tsp light soy sauce","2 tsp dark soy sauce ","1 tsp hot honey/honey ","1 tsp apple cider vinegar ","1 tbsp crispy chilli oil ",[2117,2118,2119,2120,2121,2122],"Cook noodles according to packet instructions.","In a medium sized frying pan over a medium heat, add the sesame oil and cherry tomatoes. Cook until softened.","Add the garlic and cook for 2 minutes. ","In a small glass/bowl, mix together the miso, soy sauces, hot honey/honey, vinegar and chilli oil. ","Add the noodles along with the sauce into the frying pan. Stir to combine well. ","Sprinkle over the spring onion, and that’s it! ",[51,516,50,169],{"_12":2125,"_14":2126,"_8":2127,"_10":2128,"_22":2129,"_37":2149,"_46":2158,"_18":170,"_20":697,"_16":355,"_517":53},"2024-01-11T09:47:10.645Z","mexican-black-beans","Mexican Black Beans ","

This recipe has the great combination of being nourishing and easy. It’s ready in 30 minutes and has loads of vegetables and fibre in it. It’s great served with some rice or tortilla chips!

[mexican-black-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Onion and peppers: adds the base flavour for the dish! Make sure you add a bit of salt in with them to help draw out the moisture and season the dish from the start.

Garlic: as usual, add as much as you want!

Tomato paste: adds another level of flavour and richness.

Spices: you can play around with these spices, sometimes I had 1/2 tsp of fennel seeds or a bit more chilli powder!

Black beans: can be substituted with other canned beans, e.g. kidney beans would be great too.

Chopped tomatoes: can be substitutes with passata if desired.

[mexican-black-beans-4.jpeg]

What to serve this with?

I like this topped with guacamole, pickled onions, some yoghurt and spring onions! It's also delicious with some grated cheddar. It's perfect served with a soft tortilla wrap, rice or some tortilla chips!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[mexican-black-beans-5.jpeg]

",[2130,2138,2145],{"_25":2131,"_22":2132},"black beans",[130,2133,449,133,1030,602,1564,2134,852,2135,2136,2137,686,138],"1 pepper, finely chopped ","1 tsp cumin ","2 400g can black beans, drained (about 480g drained weight) ","1 400g can chopped tomatoes ","100ml water / light vegetable stock ",{"_25":2139,"_22":2140},"guacamole",[2141,2142,1891,2143,2144,1023],"1 avocado, mashed ","1/2 - 1 lime, juiced ","1 mild green chilli, finely chopped ","1 tbsp chopped coriander ",{"_25":900,"_22":2146},[930,2147,2148],"100ml white wine vinegar/apple cider vinegar ","Optional toppings: spring onion, grated cheddar, yoghurt, coriander ",[2150,2151,2152,2153,2154,2155,2156,2157],"In a large frying pan over a medium high heat, add 1-2 tbsp of oil then the onion, pepper and a good pinch of salt. Cook until softened. Stir regularly. ","Add the garlic, tomato paste and spices. Cook for two minutes, stir often. ","Add the black beans, chopped tomatoes and water / stock. Bring to a simmer and cook for about 10-15 minutes, or until most of the liquid has evaporated. ","For the guacamole, mix together all the ingredients in a bowl. ","For the pickled red onion, mix together the red onion and vinegar in a bowl. ","Using a potato masher or hand held blender, mash about 1/3rd of the beans then stir well. This step is optional but I like the added creaminess it gives! ","Taste for seasoning, you may need to add some more salt or about 1 tsp of sugar (depending on how acidic the tomatoes were). ","Top with the guacamole, pickled red onions and whatever else you fancy! I like chopped spring onion and a bit of yoghurt. Some grated cheddar is also very delicious too! ",[49,213,50,516],{"_12":2160,"_14":2161,"_8":2162,"_10":2163,"_22":2164,"_37":2171,"_46":2179,"_18":19,"_20":87,"_16":17,"_517":53},"2024-01-16","creamy-prawn-pasta","Creamy Prawn Pasta","

I probably make a variation of this pasta every week! It’s really quick, easy and tastes delicious. If you don’t want to use prawns then chicken or salmon would be equally good. I like to use penne pasta, but tagliatelle is also great too!

[creamy-prawn-pasta-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Onion: brown, red or shallots all work here!

Pepper: I like to add a pepper for the additional sweetness it gives, and to get some more veg in the diet… but this is optional!

Garlic: essential to the recipe! Add as much as you want!

Tomato paste: this is a fundamental ingredient in the sauce so can’t be left out or substituted.

Spices: the core spices that I normally use are below, however sometimes I’ll add extra chilli powder, or I’ll add double garlic powder and no onion powder. So do as you fancy!

Prawns: could be substituted for chicken breast or a side of pan fried salmon.

Double cream: essential for the sauce!

[creamy-prawn-pasta-3.jpeg]

What to serve this with?

This is great served with a side salad or some garlic bread!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

[creamy-prawn-pasta-4.jpeg]

If you’re looking for another dish, be sure to try out these recipes:

[creamy-prawn-pasta-5.jpeg]

",[2165],{"_25":417,"_22":2166},[2167,279,621,29,622,503,623,624,626,627,2168,2169,2170,687],"200g pasta (I used penne), dry weight ","225g prawns, peeled and deveined ","125ml double cream ","2 tbsp chopped parsley (optional)",[2172,2173,2174,2175,2176,2177,2178],"Cook pasta according to packet instructions.","In a large frying pan over a medium-high heat, add 1-2 tbsp of oil then add the onion, pepper and a good pinch of salt. Cook until softened, about 5-8 minutes. ","Add the garlic, tomato paste and spices. Cook for 2 minutes. Stir often. ","Add the prawns and fry until they’re about 90% cooked.","Pour in the double cream and a splash of pasta water. ","Simmer until the prawns are fully cooked, about 2 minutes.","Add the drained pasta and stir everything together really well (you may need a splash more pasta water). Top with chopped parsley. And that’s it! ",[51,148],{"_12":2181,"_14":2182,"_8":2183,"_10":2184,"_22":2185,"_37":2197,"_46":2205,"_18":170,"_20":697,"_16":355,"_517":53},"2024-01-17T09:53:20.153Z","caribbean-vegetable-curry","Caribbean Vegetable Curry ","

This is the perfect thing to make if you’re looking for something that’s full of a variety of different vegetables. It has about 10 different plants in it! The dish also has a good quantity of fibre in it thanks to the chickpeas. It’s great served with rice or roti, or it’s perfect served as is too!

[caribbean-vegetable-curry-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Cumin seeds: essential to the recipe!

Onion: brown, red or shallots will work here!

Spring onion: contributes to the base flavour of the dish.

Thyme: thyme is key here!

Green seasoning: green seasoning is a very common ingredient in Trinidadian cooking, here’s my recipe if you need it!

Garlic: lots and lots of garlic needed!

Scotch bonnet: scotch bonnet is really aromatic so adds to the overall flavour and heat of the dish, add as much as you want!

West Indian curry powder: my favourite brand is Chief for curry powder.

Chickpeas: I used the canned variety here for ease!

Sweet potato: adds a gentle sweetness to the dish!

Spinach: optional but I like the extra veg it provides.

Coriander: adds the final freshness to the dish!

Pepper sauce: optional!

[caribbean-vegetable-curry-3.jpeg]

What to serve this with?

There's quite a lot of carbohydrate in this meal already (from the chickpeas and sweet potato), so it's pretty filling eaten by itself! It's also of course delicious with some white rice or roti...

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

[caribbean-vegetable-curry-4.jpeg]

If you’re looking for another dish, be sure to try out these recipes:

",[2186],{"_25":417,"_22":2187},[2188,222,2189,2190,2055,2191,2192,2193,2194,2195,287,231,2196,138],"1/2 tsp cumin seeds","2 spring onion, chopped ","10g thyme","6 garlic cloves, finely chopped ","1-2 tsp chopped scotch bonnet (or as much as you want)","2 tbsp West Indian curry powder ","2 400g can chickpeas (about 480g drained weight), drained","300g sweet potato, peeled and finely chopped ","1 tsp pepper sauce (optional) ",[2198,2199,2200,2201,2202,2203,2204],"In a large frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the cumin seeds and cook for about 1-2 minutes, until they’re fragrant and toasted.","Add the onion, spring onion, thyme, green seasoning and a good pinch of salt. Cook until softened, about 5-8 minutes. ","Add the garlic, scotch bonnet and curry powder. Cook for 2 minutes, stir often. ","Add the chickpeas, sweet potato and enough boiling water to cover the potato. Bring to a simmer and cook until the potatoes are tender, about 10 minutes. ","Using a potato masher or hand held blender, mash about 1/4 of the chickpeas and potatoes. This step is optional but I like the added creaminess it gives! ","Stir in the spinach and cook until wilted.","And the chopped coriander and pepper sauce (if using). And that’s it! ",[51,49,213],{"_12":2207,"_14":2208,"_8":2209,"_10":2210,"_22":2211,"_37":2222,"_46":2225,"_18":19,"_20":19,"_16":976,"_517":53},"2024-01-19","garlic-chilli-honey-noodles","Garlic Chilli Honey Noodles","

This is my new favourite 10 minute meal obsession! It uses mostly store cupboard ingredients and has the perfect balance of spicy, sweet and savoury. I like to use the instant ramen noodles here, but any variety will work!

What ingredients do you need for this dish (includes possible substitutions)?

Crispy chilli oil: this really adds to the overall flavour of the dish, but if you prefer you can use vegetable or sunflower oil.

Garlic: essential to the recipe!

Spring onion: adds freshness to the dish!

Chilli flakes: can be omitted if you like things less spicy!

White miso: adds a delicious depth of flavour to the recipe.

Light and dark soy: dark soy can be omitted if needed, but you might want to add a touch more light soy if you do.

Apple cider vinegar: can be swapped with white wine vinegar!

[garlic-chilli-honey-noodles-2.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Freezing will change the texture slightly of the noodles so I wouldn’t recommend freezing this recipe!

If you’re looking for another noodle dish, be sure to try out these recipes:

[garlic-chilli-honey-noodles-3.jpeg]

",[2212],{"_25":417,"_22":2213},[2214,2215,29,2216,2217,2218,2219,2112,2220,2221],"100g noodles, dry weight ","2 tbsp crispy chilli oil ","1 spring onion, finely chopped","1 tsp chilli flakes ","1 tbsp white miso","1/2 tbsp light soy sauce","1/2 tbsp apple cider vinegar (or white wine vinegar)","1 tsp hot honey / honey ",[2117,1127,2223,1129,2224,1354],"In a small saucepan over a high heat, heat the chilli oil until it is sizzling hot (i.e. if you place a chopstick in, the oil will sizzle). ","Mix in the miso, the light soy sauce, dark soy sauce, vinegar, and honey. Stir to combine. ",[51,169,50],{"_12":2227,"_14":2228,"_8":2229,"_10":2230,"_22":2231,"_37":2243,"_46":2251,"_18":170,"_20":409,"_16":17,"_517":53},"2024-01-22","tomato-coconut-curry","Coconut Tomato Curry","

This is probably my favourite curry to make! It’s really easy, nutritious and comes together quickly. It’s great with any protein (or bean) and it’s perfect served with rice and paratha.

[tomato-coconut-curry-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Tofu: the tofu is roasted here so you’ll need the extra firm variety! If you don’t want to use tofu then it’s equally delicious with chicken, prawns or beans!

Onion: you can use any type of onion here.

Garlic: lots of garlic is always needed in a curry!

Ginger: grated ginger gives flavour and slight heat to the curry.

Scotch bonnet: this is my favourite chilli, but you can use whatever you have to hand! Just add as much as you want depending on the spice level of the chilli.

Tomato paste: this is essential for the curry’s colour!

Spices: these are my favourite spices to use here, but if you fancy adding a bit extra or a different spice, then please do!

Chopped tomatoes: can be substituted with passata.

Coconut milk: essential for the sauce!

[tomato-coconut-curry-3.jpeg]

What to serve this with?

This is great served with some minty yoghurt, paratha/rice and garlic fried broccoli!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another similar dish, be sure to try out these recipes:

[tomato-coconut-curry-4.jpeg]

",[2232,2237],{"_25":515,"_22":2233},[2234,2235,2236,653],"300g extra firm tofu, excess liquid removed then ripped into 1 inch pieces nuggets ","1 tbsp curry powder","1 tbsp ground garlic ",{"_25":354,"_22":2238},[130,829,1798,2239,2240,923,1427,503,1428,852,1426,2241,343,2242,653],"1 tsp chopped scotch bonnet (or your preferred chilli) ","50g tomato paste ","200g chopped tomatoes","Toppings (optional): spring onion, yoghurt, pickled red onions ",[2244,2245,2246,2247,2248,2249,2250],"Preheat the oven to 220c/200c fan. Line a large shallow baking tray with baking paper and add 1-2 tbsp of oil. ","Coat the tofu nuggets in curry powder, ground garlic and a good pinch of salt. Place in the oven for about 20-30 minutes, until crisp and golden. ","In a large frying pan over a medium-high heat, add 1-2 tbsp of oil. Once hot, add the onion and a good pinch of salt. Cook until softened, about 5 minutes. ","Add the garlic, ginger and chilli. Cook for two minutes. ","Add the tomato paste and spices. Cook for two minutes. ","Add the chopped tomatoes and coconut milk. Bring to a simmer and cook for about 10 minutes, or until the mixture has thickened slightly. ","Taste for seasoning then add the tofu nuggets. If using, top with spring onion, yoghurt and pickled red onions. ",[51,516,50],{"_12":2253,"_14":2254,"_8":2255,"_10":2256,"_22":2257,"_37":2266,"_46":2273,"_18":19,"_20":87,"_16":17,"_517":53},"2024-01-24T14:09:43.985Z","chilli-cheese-beans","Chilli Cheese Beans ","

This is a great thing to make if you want something warming, filling and quick! It also makes great leftovers. I love serving this with some crusty bread, but it would be perfect with a nice vinegary side salad too.

[chilli-cheese-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Onion: brown or red would be fine here!

Pepper: I like adding a pepper for the adding sweetness and nutrients it gives, but it can be left out if you prefer!

Garlic: add as much as you want.

Scotch bonnet: I love using scotch bonnet because of how aromatic it is, but if you prefer a different chilli then please sub that in! Just make sure you change the quantity depending on the spice of the chilli.

Tomato paste: essential to the sauce!

Spices: this can be swapped around depending on your preference, e.g. you could use onion powder instead of garlic, thyme instead of oregano…

Butter beans: can be substituted for most canned beans/pulses!

Double cream: I wouldn’t recommend changing this!

Cheddar: could be substituted with parmesan if preferred!

[chilli-cheese-beans-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[chilli-cheese-beans-4.jpeg]

",[2258],{"_25":417,"_22":2259},[279,621,29,2260,2261,132,393,647,852,2262,33,2263,2264,138,2265],"1 tsp chopped scotch bonnet","100g tomato paste","1 400g can butter beans, drained (drained weight about 240g)","125ml water ","70g cheddar, grated","Optional topping: spring onion, pickled red onions",[2267,2268,2269,2270,2271,2272],"In a frying pan over a medium-high heat, add 1-2 tbsp of oil. Once hot, add the onion, pepper and a good pinch of salt. Cook until softened, about 5 minutes.","Add the garlic, scotch bonnet and tomato paste. Cook for a few minutes, stir often. ","Add the spices and cook for another 2 minutes. ","Add the beans and coat in the spices. ","Pour in the double cream and water then bring to a simmer. ","Add the cheese and stir until melted. And that’s it! ",[49,51,50,148],{"_12":2275,"_14":2276,"_8":2277,"_10":2278,"_22":2279,"_37":2287,"_46":2293,"_18":19,"_20":170,"_16":976,"_517":53},"2024-01-30","carbonara-noodles","Carbonara 2.0 Noodles ","

Buldak noodles are a Korean brand of instant noodles which are particularly well known for their spice levels (they’re hot!). This is my favourite way to cook the carbonara style ones, with extra pancetta, an egg yolk and some cheddar.

[carbonara-noodles-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Carbonara buldak noodles: this is essential to the recipe, you can either buy them online or from an asian supermarket.

Pancetta: can be substituted with finely chopped bacon.

Grated cheddar: can be substituted with mozzarella if preferred!

Black pepper: freshly cracked is my preference, but you could use ground pepper if easier!

Spring onion: adds freshness to the dish!

Optional toppings: I like to add a soft boiled egg but this is optional!

[carbonara-noodles-3.jpeg]

FAQ

What’s the best way to store this dish?

These are best served straight away, so I wouldn’t recommend keeping them in the fridge/freezer!

[carbonara-noodles-4.jpeg]

If you’re looking for another noodle dish, be sure to try out these recipes:

",[2280],{"_25":417,"_22":2281},[2282,2283,2284,734,2285,1122,555,2286],"50g pancetta ","1 egg yolk ","2 tbsp grated cheddar ","1 packet carbonara buldak noodles ","Optional toppings: 1 boiled egg ",[2288,2289,2290,2291,2292],"In a small frying pan over a medium heat, add 1 tbsp of oil. Once hot, add the pancetta and cook until crisp. ","Meanwhile, cook the noodles according to packet instructions. ","In a small bowl, mix the egg yolk with the grated cheddar and plenty of freshly cracked black pepper. ","Turn the heat to low then add the noodles, sauce packets and the egg mixture. Stir until melted. ","Top with spring onion and boiled egg if using. And that’s it! ",[51,2294,1655],"15-minute-meals",{"_12":2296,"_14":2297,"_8":2298,"_10":2299,"_22":2300,"_37":2309,"_46":2314,"_18":170,"_20":170,"_16":355,"_517":53},"2024-01-31","artichoke-beans","Artichoke Spinach Beans","

These artichoke, spinach and lemon beans come together in 20 minutes and only uses a handful of ingredients. You can either chop the artichokes very finely, or do as I do and use a blender! They're great served with some crusty buttery bread.

[artichoke-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Jarred artichokes: this is essential to the recipe!

Garlic: I find one garlic clove is enough in this recipe, but add as much as you want!

Parmesan: you can use a vegetarian friendly hard Italian cheese if needed here.

Cannellini beans: any white bean will work here!

Cream cheese: adds creaminess to the dish, could be substituted with mascarpone!

Lemon: adds a bit of freshness to the dish.

Spinach: this could be left out, but I like the added colour and nutrients it gives.

[artichoke-beans-3.jpeg]

What to serve this with?

This is perfect served with some crusty buttered baguette!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[artichoke-beans-4.jpeg]

",[2301],{"_25":417,"_22":2302},[2303,2304,2305,2306,2307,1679,684,2308],"1 280g jar artichokes (in oil), drained (drained weight about 185g) ","1 garlic clove, peeled ","30g parmesan (or vegetarian hard Italian cheese), grated ","2 400g can cannellini beans, drained (drained weight about 480g) ","40g cream cheese ","Oil, salt, pepper ",[2310,2311,2312,2313],"In a high powered blender (e.g. a nutribullet), blitz artichokes, garlic and parmesan until finely chopped. Alternatively you can do this by hand, just chop the artichokes and garlic very finely! ","In a large frying pan over a medium heat, add 1 tbsp of oil. Once hot, add the cannelloni beans and the artichoke mixture. Stir to combine. ","Stir in the cream cheese, a squeeze of lemon, a pinch of salt and plenty of black pepper. ","Add the spinach and stir until wilted. And that’s it! ",[51,49,148],{"_12":2316,"_14":2317,"_8":2318,"_10":2319,"_22":2320,"_37":2327,"_46":2332,"_18":19,"_20":19,"_16":976,"_517":53},"2024-02-04T13:56:14.205Z","spicy-ramen-soup","Viral 10 Minute Ramen","

This is the perfect thing to make if you only have 10 minutes! You can use any type of buldak noodles but my favourite are the hot chicken spicy variety. Top it with whatever you want, and that's it!

[spicy-ramen-soup-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Samyang buldak hot chicken spicy ramen: this can be substituted with any of the buldak noodles!

Mayonnaise and egg yolk: this adds richness to the sauce!

Garlic: add as much as you want!

Optional toppings: I like to add boiled egg, a bit of fried onion, some spring onion and chilli oil! But it would also be delicious with kimchi, some corn etc…

[spicy-ramen-soup-3.jpeg]

FAQ

What’s the best way to store this dish?

I’d recommend eating this straight away!

If you’re looking for another noodle dish, be sure to try out these recipes:

[spicy-ramen-soup-4.jpeg]

",[2321],{"_25":417,"_22":2322},[2323,2324,2283,2325,2090,2326],"1 packet samyang buldak hot chicken spicy ramen ","1 tbsp mayonnaise ","1 garlic glove, crushed ","Optional toppings: boiled egg, fried onion, spring onion, chilli oil",[263,2328,2329,2330,2331],"In a large bowl add the mayonnaise, egg yolk, crushed garlic clove and the sauce packet from the ramen. ","Add a splash of the water and stir well. ","Slowly stir in the rest of the water. ","Add the cooked noodles then your chosen toppings, and that it! ",[51,169,1655],{"_12":2334,"_14":2335,"_8":2336,"_10":2337,"_22":2338,"_37":2344,"_46":2347,"_18":19,"_20":19,"_16":355,"_517":53},"2024-02-06T15:46:48.455Z","feta-pepper-beans","Feta Pepper Beans ","

This is their perfect thing to make if you’re low on time. It only takes 15 minutes and uses 4 ingredients. If you want to add something extra, then it would be delicious with some spinach stirred through, or some chopped basil on top. I like to serve this with crusty baguette and butter!

[feta-pepper-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Jarred roasted peppers: roasted peppers are one of my favourite things to keep in the cupboard! But you could of course roast your own peppers for this…

Feta: a good quality feta is best here since it’s the majority of the sauce!

Garlic: I find one garlic clove is enough in this recipe since it’s more pungent when pureed, but add as much as you want!

Butter beans: any precooked bean/pulse would be good here!

[feta-pepper-beans-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[feta-pepper-beans-4.jpeg]

",[2339],{"_25":417,"_22":2340},[2341,2342,2304,2343],"1 465g jar roasted peppers (350g drained weight)","200g feta","2 400g can butter beans (about 480g drained weight)",[2345,2346],"In a high powered blender (e.g. a nutribullet), blend the roasted peppers, feta and garlic clove. You may need a splash of water! ","In a large pan over a low-medium heat, add the butter beans and feta sauce. Stir until heated through. And that’s it! ",[49,169,50],{"_12":2349,"_14":2350,"_8":2351,"_10":2352,"_22":2353,"_37":2363,"_46":2370,"_18":19,"_20":19,"_16":976,"_517":53},"2024-02-08T14:50:21.160Z","cheesy-egg-noodles","Cheesy Egg Tomato Noodles","

One pot noodle dishes are now one of my favourite things to make! They’re really quick, easy and requires minimal washing up. Here we have sweet tomatoes, with a savoury sauce and a rich egg that’s cooked straight into the noodles. It’s a delicious combination and only takes about 10 minutes!

[cheesy-egg-noodles-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Sesame oil: can be substituted for your preferred oil if necessary!

Tomatoes: I like adding tomatoes because it gives a nice sweetness, but you could substitute for most vegetables really. Some thinly sliced mushrooms would be delicious too!

Spring onion: adds a freshness to the dish which is very welcome!

Garlic: add as much as you want!

Ramen/egg noodles: most quick cooking noodles will work here!

Light and dark soy sauce: dark soy sauce is mostly used for colour (and a bit of seasoning), so if you don’t have it then just add a little extra light soy sauce!

Oyster sauce: this is optional but I like the added richness it gives!

Egg: can be left out if you want!

Grated cheddar: grated mozzarella would also work well here.

[cheesy-egg-noodles-3.jpeg]

FAQ

What’s the best way to store this dish?

I’d recommend eating this straight away!

If you’re looking for another noodle dish, be sure to try out these recipes:

[cheesy-egg-noodles-4.jpeg]

",[2354],{"_25":417,"_22":2355},[1485,2356,1267,2357,2358,2359,2219,967,2360,427,2361,2362],"2 medium sized tomatoes, chopped ","1 garlic clove, chopped ","1 nest of instant ramen/egg noodles (about 125g dry weight)","250ml boiling water ","1 tsp oyster sauce (optional) ","3-4 tbsp grated cheddar","Salt, ground white pepper ",[2364,2365,2366,2367,2368,2369],"In a medium sized frying pan over a medium heat, add the sesame oil. Once hot, add the tomatoes along with a pinch of salt and ground white pepper. Cook until softened.","Add the whites of the spring onion and garlic. Cook for two minutes. ","Add the noodles and 250ml of boiling water. Increase heat to high and simmer until noodles are fully cooked and most of the water has evaporated. ","Stir in the soy sauces and oyster sauce. ","Sprinkle cheese over the noodles and crack an egg in. Cover with a lid until the egg white is fully cooked but yolk is runny. ","Top with the rest of the spring onion, and that’s it! ",[51,169],{"_12":2372,"_14":2373,"_8":2374,"_10":2375,"_22":2376,"_37":2387,"_46":2395,"_18":19,"_20":87,"_16":17,"_517":53},"2024-02-13T14:08:45.728Z","miso-beans","Garlic Miso Beans ","

I’ve topped these miso garlic beans with aubergine, but really you can add whatever vegetable that you like. Some panfried tender stem broccoli or mushrooms would be equally delicious!

[miso-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Onion: since the beans are a fairly light colour, I’d recommend either using a brown onion or shallots for this recipe.

Garlic: lots of garlic is needed here!

White miso: provides umami and depth to the dish.

Cannellini beans: can be swapped with most other white beans, e.g. butter beans!

Aubergine: as mentioned already, you can use whatever your favourite vegetable is here!

Spring onion: adds freshness to the final dish.

Chilli crisp oil: base for the sauce!

Sesame oil: adds an extra dimension to the sauce.

Soy sauce: provides a bit of seasoning!

Honey: balances the sauce, can be substituted with preferred sweetener though.

[miso-beans-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[miso-beans-4.jpeg]

",[2377,2382],{"_25":49,"_22":2378},[2379,800,2110,2380,2381,1122,138],"1 onion, chopped ","1 400g can cannellini beans ","1 aubergine, chopped into 1/2 inch cubes ",{"_25":2049,"_22":2383},[2384,2057,2385,2386],"1 tbsp chilli crisp oil","1 tsp light soy sauce ","2 tsp honey ",[2388,2389,2390,2391,2392,2393,2394],"Preheat the oven to 220c/200c fan. Add about 2 tbsp of oil onto a large shallow baking tray then the aubergine. Sprinkle over a good pinch of salt. Place in the oven until golden, about 15 minutes. ","In a medium sized saucepan over a medium heat, add the oil. Once hot, add the onion. Cook until softened, about 5-8 minutes. ","Add the garlic and cook for another two minutes. ","Stir in the beans (including the liquid) and miso. If you don’t want to add the liquid from the can, then drain the beans as usual and add about 100ml of water. ","Stir well to combine and mash some of the beans using a fork or potato masher. ","Mix the ingredients for the sauce in a small bowl. ","Place the roasted aubergine on top of the beans then drizzle over the sauce and top with spring onions. And that’s it! ",[51,49,213],{"_12":2397,"_14":2398,"_8":2399,"_10":2400,"_22":2401,"_37":2410,"_46":2415,"_18":19,"_20":19,"_16":976,"_517":53},"2024-02-15T09:49:33.782Z","garlic-chilli-cheese-noodles","Garlic Chilli Cheese Noodles","

A one pot noodle dish has to be one of my favourite things to make. I love adding a bit of spice from scotch bonnet chilli, but you can use whatever your favourite chilli is! This is great served with lots of chopped spring onion on top as it brings a welcome freshness to the dish.

[garlic-chilli-cheese-noodles-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Sesame oil: can be substituted for whatever your preferred oil is!

Garlic: I like 2 cloves in this dish but add as much as you want.

Chilli: my favourite chilli to use is scotch bonnet (I love the heat and aromatic flavour it has), but use whatever you like!

Noodles: I usually either use instant ramen noodles or egg noodles, but really you can use any quick cooking noodle!

Cheddar: grated mozzarella would also be delicious!

Light soy and dark soy: both add colour and seasoning to the dish.

Honey: balances the saltiness but you can use your preferred sweetener!

Chilli crisp oil: adds additional heat and depth of flavour!

[garlic-chilli-cheese-noodles-3.jpeg]

FAQ

What’s the best way to store this dish?

I’d recommend eating this straight away!

If you’re looking for another noodle dish, be sure to try out these recipes:

[garlic-chilli-cheese-noodles-4.jpeg]

",[2402],{"_25":417,"_22":2403},[2108,449,2404,2405,2359,2406,1820,967,2407,2408,2409],"1 tsp chopped scotch bonnet chilli ","1 packet instant ramen noodles/egg noodles (about 100g dry weight) ","30g grated cheddar","1 tsp honey ","2-3 tsp chilli crisp oil","Topping: chopped spring onion, extra chilli crisp oil ",[2411,2412,2413,2414],"In a medium sized frying pan over a medium-low, add sesame oil. Once hot, add the garlic and chilli. Cook for two minutes. ","Increase the heat to high then add the noodles and boiling water. Simmer until the noodles are cooked and water mostly evaporated.","Reduce heat to low then add the grated cheddar, soy sauces, honey and chilli crisp oil. Mix well to combine. ","Top with spring onion, and that’s it! ",[51,169,50],{"_12":2417,"_14":2418,"_8":2419,"_10":2420,"_22":2421,"_37":2428,"_46":2432,"_18":19,"_20":19,"_16":17,"_517":53},"2024-02-27T13:44:46.078Z","cheesy-tomato-beans","Cheesy Tomato Beans","

This is another recipe that has minimal ingredients (5!) and is ready in 15 minutes. To ensure the sauce is really creamy and smooth, you will need a blender. I like to use a nutribullet because they’re pretty high powdered and small, so you can usually blend a fairly low volume amount of ingredients in it!

[cheesy-tomato-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Sun-dried tomatoes: provides the base for the sauce so can’t be substituted!

Cream cheese: I prefer the full fat variety as it’s less likely to split.

Garlic clove: I’ve only used 1 clove here because when you blend garlic the flavour is more powerful than the usual chopped garlic. But add more if you fancy it!

Cheddar: can be swapped with grated mozzarella if you prefer!

Cannellini beans: most beans or pulses will work here.

[cheesy-tomato-beans-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[cheesy-tomato-beans-4.jpeg]

",[2422],{"_25":417,"_22":2423},[2424,628,1486,629,2425,2426,2427],"1 280g jar sun-dried tomatoes (in oil), drained","50g cheddar, grated","1 400g can cannellini beans (including the liquid) ","Optional topping: grated cheese, oregano ",[2429,2430,2431],"Using a high powered blender (my favourite brand to use is nutribullet!), add the sun-dried tomatoes, cream cheese, garlic and water. Blend until smooth. ","In a medium sized pan over a medium heat, add the sauce and the grated cheddar. Stir until melted.","Add the beans (including the liquid) and stir until heated through. And that’s it! ",[49,51,169,50],{"_12":2434,"_14":2435,"_8":2436,"_10":2437,"_22":2438,"_37":2444,"_46":2452,"_18":19,"_20":87,"_16":17,"_517":53},"2024-02-29T14:43:23.665Z","creamy-corn-beans","Creamy Corn Beans ","

These creamy corn beans are ready in 20 minutes, really easy and they make great leftovers! You can top it with whatever you fancy, my favourites are: spring onion, chilli and yoghurt. If I have it in the fridge, sometimes I swirl a little bit of chipotle paste through the yoghurt but this is completely optional!

[creamy-corn-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Corn kernels: I just use the ones from the can, but fresh would be extra delicious…

Onion: brown or red will both work here!

Garlic: add as much as you want!

Spices: I like dried oregano, cumin and smoked paprika in this dish, but play around with the spices if you fancy it. Some chilli powder would add a nice heat!

Cannelini beans: can be swapped with any white bean!

Lime: adds some needed acidity to the dish.

[creamy-corn-beans-3.jpeg]

What to serve this with?

This would be great served with a side of guacamole and salsa!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[creamy-corn-beans-4.jpeg]

",[2439],{"_25":417,"_22":2440},[2441,1700,449,393,340,184,2426,2442,138,2443],"150g corn kernels ","1/4 small lime, juiced","Optional topping: spring onion, red chilli, yoghurt and chipotle paste (2 tbsp yoghurt, 2 tsp chipotle paste)",[2445,2446,2447,2448,2449,2450,2451],"In a medium sized frying pan over a medium heat, add 1 tbsp of oil. Once hot, add the corn and cook until charred. Set aside. ","Add the onion and cook until softened, about 5-8 minutes. ","Add the garlic and spices, cook for 2 minutes. Stir often. ","Add the beans, along with their liquid, and cook until heated through. ","Mash about 1/2 of the beans using a fork or potato masher. ","Squeeze in the lime juice. ","Add your toppings of choice, and that’s it! ",[49,148,516],{"_12":2454,"_14":2455,"_8":2456,"_10":2457,"_22":2458,"_37":2466,"_46":2471,"_18":19,"_20":170,"_16":17,"_517":53},"2024-03-06T11:34:02.715Z","rose-noodles","Rosé Noodles","

These noodles are ready in 15 minutes and only uses one pot! I’ve used wok ready udon noodles in this recipe, but if you want to use a different variety, just cook them according to packet instructions and add back into the sauce.

[rose-noodles-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Onion: red or brown are both fine here!

Garlic: add as much as you want!

Scotch bonnet: I love using scotch bonnet because of the spice level and aromatic flavour, but you can use whatever you preferred chilli is.

Tomato paste: essential to the sauce!

Coconut milk: can be swapped with double cream.

Dark soy sauce: adds a bit of colour, sweetness and seasoning. If you don’t have dark soy sauce then just add a bit more light soy.

Light soy sauce: adds seasoning to the dish!

Cheddar: grated mozzarella will also work well.

Udon noodles: I’ve used wok ready udon noodles in this recipe, but if you want to use a different variety, just cook them according to packet instructions and add back into the sauce.

Spring onion: adds freshness to the dish, can be substituted with coriander!

[rose-noodles-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another noodle dish, be sure to try out these recipes:

[rose-noodles-4.jpeg]

",[2459],{"_25":417,"_22":2460},[1700,29,2461,2240,2462,2463,831,2464,2465,1122],"1-2 tsp chopped scotch bonnet","200g coconut milk ","1 tsp dark soy sauce ","30g grated cheddar ","300g udon noodles (wok ready) ",[2467,2468,2469,2470,2414],"In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the onion and a good pinch of salt. Cook until softened, stir regularly. ","Add the garlic, chilli and tomato paste. Cook for 2 minutes, stir often. ","Add the coconut milk, light and dark soy sauce and cheddar. Simmer for 2 minutes. ","Add the noodles and simmer until cooked, about 2 minutes.",[271,169,516],{"_12":2473,"_14":2474,"_8":2475,"_10":2476,"_22":2477,"_37":2483,"_46":2488,"_18":409,"_20":409,"_16":355,"_517":53},"2024-03-07T15:22:13.000Z","chilli-jam-beans","Chilli Jam Beans","

This recipe has a great balance between spicy and sweet. I love using scotch bonnet for the heat and aromatic flavour, but you can use any chilli you like!

[chilli-jam-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Onion: brown or red both work here!

Garlic: add as much as you want!

Scotch bonnet: I love using scotch bonnet for the heat and aromatic flavour, but you can use any chilli you like!

Sugar: white or brown sugar are both fine here, or honey can be used too.

Apple cider vinegar: red or white vinegar can be substituted for apple cider vinegar.

Butter beans: any white bean or chickpea will be delicious!

Basil: I love a bit of basil on top but you could also use parsley.

[chilli-jam-beans-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[chilli-jam-beans-4.jpeg]

",[2478],{"_25":417,"_22":2479},[130,29,2461,2136,1271,2480,2481,2482,2308],"1 tbsp apple cider vinegar ","1 400g can butter beans, drained (about 240g) ","5g basil leaves ",[2467,2484,2485,2486,2487],"Add the garlic and scotch bonnet. Cook for two minutes, stir often. ","Add the chopped tomatoes, sugar and vinegar. Simmer until thickened, about 5-10 minutes. ","Stir in the butter beans and cook until heated. ","Sprinkle over the basil leaves and that’s it! ",[51,49,516],{"_12":2490,"_14":2491,"_8":2492,"_10":2493,"_22":2494,"_37":2500,"_46":2504,"_18":19,"_20":88,"_16":17,"_517":53},"2024-03-11T14:01:49.772Z","onion-courgette-beans","Creamy Courgette Onion Beans ","

These creamy courgette onion beans are ready in 30 minutes, they’re really easy and they make great leftovers! I’ve used butter beans but you can use any bean you want here.

[onion-courgette-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Red onions: I love red onion here for the extra colour in the dish, but you can use brown if easier!

Courgette: essential to the dish!

Garlic: add as much as you want!

Tomato paste: essential to the sauce.

Butter beans: can be substituted with any of your favourite bean!

Double cream: can be substituted with about 50-75g of cream cheese if preferred.

Parmesan: adds seasoning to the sauce.

Capers: adds acidity to the dish. Can be substituted with lemon juice if preferred!

Basil: adds flavour and freshness!

[onion-courgette-beans-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[onion-courgette-beans-4.jpeg]

",[2495],{"_25":417,"_22":2496},[2497,2498,449,133,230,135,2499,583,1783,138],"2 red onions, finely sliced","1 courgette, halved lengthways then finely sliced ","2 tbsp grated parmesan ",[2501,866,2502,2503],"In a large frying pan, add 1-2 tbsp oil then add then onion and courgettes. Cook until softened and sweet, about 10 minutes. Stir often.","Pour in the beans along with the liquid, then add the double cream, parmesan and capers. ","Simmer for 5 minutes then top with basil leaves, and that’s it! ",[51,49,213],{"_12":2506,"_14":2507,"_8":2508,"_10":2509,"_22":2510,"_37":2519,"_46":2524,"_18":19,"_20":697,"_16":17,"_517":53},"2024-03-14T10:40:19.530Z","katsu-noodles","Katsu Noodles","

These katsu noodles are really easy to make and ready in 30 minutes! You can use any noodles you like here, I’ve used egg noodles but udon would be delicious too!

[katsu-noodles-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Onion: brown is best here as red may colour the sauce slightly.

Carrots: essential, adds sweetness to the sauce!

Ginger and garlic: adds an aromatic depth of flavour.

Curry powder: essential to the recipe!

Coconut milk: gives the sauce a richness and slight sweetness.

Soy sauce: seasons the dish!

[katsu-noodles-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another noodle dish, be sure to try out these recipes:

[katsu-noodles-4.jpeg]

",[2511],{"_25":417,"_22":2512},[279,2513,2514,29,2515,343,454,2516,2517,138,2518],"1 carrot, halved lengthways then finely sliced ","1 tsp chopped ginger ","2 tbsp curry powder ","1 tsp soy sauce ","300g egg noodles (dry weight), cooked ","Topping: crunchy chilli oil, spring onion ",[2520,2521,2522,2289,2523],"In a large frying pan, add 1-2 tbsp oil then add then onion and carrots. Cook until softened and sweet, about 10 minutes. Stir often.","Add the ginger, garlic and curry powder. Cook for two minutes, stir often. ","Add the coconut milk and water. Bring to a simmer for 5 minutes. ","Add the soy sauce and the noodles, stir to combine. And that’s it! ",[51,50,213],{"_12":2526,"_14":2527,"_8":2528,"_10":2529,"_22":2530,"_37":2538,"_46":2543,"_18":19,"_20":697,"_16":17,"_517":53},"2024-03-21T16:20:05.872Z","turmeric-coconut-beans","Creamy Turmeric Coconut Beans","

These creamy turmeric coconut beans are ready in 30 minutes and make the best leftovers! They’re perfect served with paratha or rice, or even just with a side of vegetables. I like to top it with a bit of yoghurt, some fresh (mild) chilli and spring onion, but add whatever you fancy!

[turmeric-coconut-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Onion: brown or red will both work here!

Garlic: add as much as you want!

Scotch bonnet: I like to add scotch bonnet because of its heat and aromatic flavour, but add whatever chilli you want!

Spices: provides the main flavour for the dish.

Coconut milk: full fat is best!

Black eyed peas: can be swapped for any pre-cooked bean/pulse!

[turmeric-coconut-beans-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[turmeric-coconut-beans-4.jpeg]

",[2531],{"_25":417,"_22":2532},[1700,1860,2533,2534,2535,801,2536,227,1428,343,2537],"1 tsp grated ginger","1 tsp chopped scotch bonnet (or your preferred chilli)","1.5 tsp ground turmeric ","1/2 tsp ground cardamom ","1 400g can black eyed peas (including the liquid)",[2539,2540,2541,2542],"In a large frying pan, add 1-2 tbsp oil then add then onion. Cook until softened, stir often.","Add the garlic, ginger, scotch bonnet and spices. Cook for two minutes, stir regularly. ","Add the beans (including their liquid) and the coconut milk. ","Bring to a simmer and cook for 10-15 minutes, until thickened slightly. And that’s it! ",[49,213,516],{"_12":2545,"_14":2546,"_8":2547,"_10":2548,"_22":2549,"_37":2556,"_46":2559,"_18":19,"_20":19,"_16":355,"_517":53},"2024-03-25T10:46:44.264Z","pepper-chickpeas","Creamy Boursin Chickpeas ","

These creamy boursin chickpeas are ready in 15 minutes, only have 4 ingredients and are so easy to make! It’s great served with a crusty baguette and a side salad.

[pepper-chickpeas-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Roasted peppers: I use jarred roasted peppers for convenience, but you could of course use your own roasted peppers!

Boursin cheese: can be substituted with cream cheese.

Garlic: I usually find 2 is about enough here as blending garlic makes it more potent than chopped.

Chickpeas: you can use any canned bean here!

[pepper-chickpeas-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[pepper-chickpeas-4.jpeg]

",[2550],{"_25":417,"_22":2551},[2552,2553,2554,69,2555],"180g jar roasted peppers (drained weight)","150g Boursin cheese ","2 garlic cloves, peeled ","2 x 400g can chickpeas, drained (about 480g drained weight) ",[2557,2558],"In a high powered blender (e.g. a nutribullet), blend the roasted peppers, Boursin cheese, garlic cloves and a pinch of salt. You may need a splash of water! ","In a large pan over a low-medium heat, add the chickpeas and sauce. Stir until heated through. And that’s it! ",[49,169,50],{"_12":2561,"_14":2562,"_8":2563,"_10":2564,"_22":2565,"_37":2575,"_46":2581,"_18":170,"_20":87,"_16":355,"_517":53},"2024-03-25T16:18:00.598Z","almond-croissant","Almond Croissant","

Almond croissants are one of my favourite pastries, and they’re really easy to make! They’re also great to keep in the freezer for when you want a quick weekend treat, just add a few extra minutes on the cooking time when you’re ready to bake.

[almond-croissant-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Croissants: or, you could even use pain au chocolat here if you wanted!

Ground almonds: essential to the recipe! However, if you want to play around with different flavours, ground hazelnuts or ground pistachios would be delicious.

Butter: unsalted here!

Caster sugar: you can also use granulated sugar here instead.

Eggs: essential ingredient for the frangipane.

Almond essence: optional but delicious!

Flour: prevents the frangipane from being too wet.

Sliced almonds: adds a nice crunch to the finished croissant.

[almond-croissant-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator.

Can this be frozen?

Yes! I like freezing them before they’re baked and then baking from frozen, just add a few extra minutes onto the baking time.

If you’re looking for another sweet dish, be sure to try out these recipes:

[almond-croissant-4.jpeg]

",[2566],{"_25":417,"_22":2567},[2568,2569,2570,2571,103,2572,2573,2574],"4 croissants (preferably a day old)","170g ground almonds ","170g unsalted butter, softened ","170g caster sugar ","1.5 tsp almond essence (optional) ","3 tbsp plain flour ","4 tbsp sliced almonds ",[2576,2577,2578,2579,2580],"Preheat the oven to 195c/175c fan. ","Either using a standing mixer or hand held electric whisk, mix together the ground almonds, butter, sugar, eggs, almond essence (if using) and plain flour. Mix until the ingredients are fully combined, it should take a few minutes. ","Slice the croissants in half lengthways, then fill with just under 1/4 of the mixture (leave a bit of the mixture for the top of the croissant). ","Close the croissant then pipe or spoon over about 1-2 tbsp of mixture on top of the croissant. Sprinkle with sliced almonds. ","Place in the oven for 12-15 minutes, or until the croissants are golden brown. Enjoy! ",[84],{"_12":2583,"_14":2584,"_8":2585,"_10":2586,"_22":2587,"_37":2612,"_46":2618,"_18":170,"_20":697,"_16":17,"_517":53},"2024-04-04T09:22:32.850Z","crispy-chickpea-salad","Crispy Chickpea Salad ","

This is my go-to salad when I want something high in protein, packed with nutrients and has a lot of fibre! I like the base of my salad to be chopped spinach, but you can use whatever you fancy. Romaine lettuce would be great too!

[crispy-chickpea-salad-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Chickpeas: I like to use canned chickpeas here for ease!

Carrots: could be substituted with another (sweet tasting) vegetable, e.g. red peppers!

Spices: I like this mix of spices, but you can play around with whatever you have. A bit of ground chilli powder would be delicious too.

Spinach: I’ve used chopped spinach as the base for the salad, but use whatever you want, e.g. romaine, kale, rocket…

Coriander and dill: I love these herbs with this salad, but they can be swapped for your favourite soft herbs (e.g. parsley, basil).

Feta: adds flavour and extra protein!

Pistachios: can be substituted with chopped almonds.

[crispy-chickpea-salad-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator, it will keep for a couple of days!

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another easy dish, be sure to try out these recipes:

[crispy-chickpea-salad-4.jpeg]

",[2588,2599,2609],{"_25":740,"_22":2589},[2590,2591,2592,2593,2594,2595,2596,2597,2598,687],"1 400g can chickpeas, drained and rinsed (about 240g drained weight)","3 large carrots, cut into 1 inch batons ","Spices: 1 tsp smoked paprika, 1 tsp ground garlic, 1 tsp cumin ","60g spinach, chopped (or romaine lettuce, or your favourite salad!)","160g giant couscous, cooked weight ","10g coriander, chopped ","5g dill, chopped ","60g feta, crumbled ","4 tbsp pistachios, roughly chopped ",{"_25":2600,"_22":2601},"dressing",[2602,2603,2604,2605,2606,2607,2608],"100g greek yoghurt ","1 crushed garlic clove (optional)","2 tbsp tahini","3 tbsp apple cider vinegar","2-4 tbsp water ","1 tbsp harissa ","Pinch salt ",{"_25":2610,"_22":2611},"pickled red onion",[930,2147],[2613,2614,2615,2616,2617],"Preheat your oven to 220c/200c fan. Place the carrots and chickpeas on a large shallow baking tray then add a good pinch of salt and the spices. Drizzle with 1-2 tbsp of oil. Mix it all together really well with your hands. Place in the oven for 20 minutes, or until golden. ","Meanwhile, cook the giant couscous according to packet instructions. ","Mix together the ingredients for the pickled red onion. ","In a small bowl or jar, mix together the ingredients for the salad dressing with a pinch of salt. Add enough water to make the dressing similar in thickness to pouring cream. ","In a large salad serving bowl, add the spinach then top with the rest of the salad ingredients. Top with as much pickled red onion as you fancy (the rest will keep in the fridge for about 5 days). Then drizzle over the dressing then mix it all together. And that’s it! ",[50,213,740],{"_12":2620,"_14":2621,"_8":2622,"_10":2623,"_22":2624,"_37":2635,"_46":2637,"_18":170,"_20":741,"_16":17,"_517":53},"2024-04-10T13:31:16.417Z","beetroot-feta-salad","10-Minute Feta Salad ","

This is one of my go-to salads when I want something high in protein, quick to make, and has a lot of fibre! I like the base of my salad to be chopped spinach, but you can use whatever you fancy. Romaine lettuce would be great too!

[beetroot-feta-salad-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Cooked green lentils: puy lentils would also be great here too!

Pickled beetroot: I like the sharp and slightly sweet taste of pickled beetroot, if you don’t like beetroot though you could use a jar of roasted peppers.

Spinach: I’ve used chopped spinach as the base for the salad, but use whatever you want, e.g. romaine, kale, rocket…

Parsley: I love parsley in this salad!

Feta: adds flavour and extra protein!

Hazelnuts: can be substituted with chopped almonds.

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator, it will keep for a couple of days!

Can this be frozen?

I wouldn’t recommend freezing this!

[beetroot-feta-salad-3.jpeg]

If you’re looking for another salad dish, be sure to try out these recipes:

",[2625,2631],{"_25":740,"_22":2626},[2627,2628,2629,2593,2630,1841],"160g cooked green lentils ","100g pickled beetroot, roughly chopped","60g feta, crumbled","30g toasted hazelnuts, chopped ",{"_25":2600,"_22":2632},[2602,2633,2604,2605,198,2634,69],"1 garlic, crushed ","2-4 tbsp water (enough water to make it double cream thickness) ",[2616,2636],"In a large salad serving bowl, add the spinach then top with the rest of the salad ingredients. Drizzle over the dressing then mix it all together. And that’s it! ",[51,50,740],{"_12":2639,"_14":2640,"_8":2641,"_10":2642,"_22":2643,"_37":2654,"_46":2659,"_18":170,"_20":170,"_16":17,"_517":53},"2024-04-17T15:11:32.289Z","buldak-homemade","Homemade Buldak ","

I love buldak noodles so much that I have to consciously limit the amount of packets I buy/eat. This is my homemade version when I want something slightly healthier (and cheaper!). This dish is spicy, so if you want it slightly milder then add less chilli and chilli powder!

[buldak-homemade-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Onion: any type of onion will work here!

Garlic: add as much as you want!

Chilli: I love using scotch bonnet because of the spice level and aromatic taste, but any chilli will work here.

Chilli powder: I’ve added chilli powder as well as fresh chilli because the powder gives an extra dimension of smoky flavour.

Tomato paste: essential to the sauce!

Light chicken stock: can be swapped with vegetable stock if required.

Grated mozzarella: grated cheddar would also work here!

Cream cheese: gives the sauce a creamy texture, could be swapped with a couple tbsp of cream instead!

Light soy sauce: add as much as you want!

[buldak-homemade-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

I wouldn’t recommend freezing this dish!

If you’re looking for another noodle dish, be sure to try out these recipes:

[buldak-homemade-4.jpeg]

",[2644],{"_25":417,"_22":2645},[130,829,2646,2647,2648,2649,2650,2651,2652,2653],"2 tsp chopped scotch bonnet chilli ","4 tsp chilli powder ","60g tomato paste ","150ml light chicken stock (about 1/2 stock pot) ","30g grated mozarella ","30g cream cheese","3-5 tsp light soy sauce","200g dry noodles, cooked ",[2655,263,2656,2657,2658],"In a large non-stick frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the onion with a good pinch of salt and cook until softened.","Add the garlic, chopped chilli, chilli powder and tomato puree. Cook for a couple of minutes. ","Add the chicken stock, mozzarella, cream cheese and soy sauce. Cook until the mozzarella has melted. ","Add the cooked noodles and stir to combine in the sauce. And that’s it! ",[51,148,1655],{"_12":2661,"_14":2662,"_8":2663,"_10":2664,"_22":2665,"_37":2682,"_46":2686,"_18":170,"_20":697,"_16":17,"_517":53},"2024-04-21","sweet-potato-salad","Sweet Potato Salad ","

I love this salad because it’s high protein (about 30g per serving) and if you keep the salad ingredients separate from the dressing, it keeps really well in the fridge too! You can swap out the ingredients for whatever your favourite is (or what you have in the fridge!), as usual suggestions are below.

[sweet-potato-salad-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Sweet potato: this could be swapped for butternut squash or pumpkin!

Chilli powder and garlic powder: you can add more spices here if you fancy it (e.g. dried oregano, smoked paprika, ground cumin).

Black beans: can be swapped with black eyed beans or pinto beans!

Sweetcorn: I use canned!

Red onion: can be left out if you want! Or swapped with some chopped cherry tomatoes.

Avocado: mix it with a bit of lime juice if you’re not going to eat the salad immediately!

Spinach: I like chopped spinach for the base of the salad, but romaine lettuce would also be a good option!

Spring onion and coriander: adds freshness to the dish.

Feta: a bit of extra flavour and protein!

[sweet-potato-salad-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. For best results, keep the salad separate from the dressing!

If you’re looking for another salad dish, be sure to try out these recipes:

[sweet-potato-salad-4.jpeg]

",[2666,2677],{"_25":740,"_22":2667},[2668,2669,2670,2671,2672,2673,2674,2593,2675,2676,2597,138],"300g sweet potato, cut into 1 inch cubes ","2 tsp chilli powder","2 tsp garlic granules ","1 400g can black beans, drained (drained weight about 240g) ","100g sweetcorn (canned) ","1 small red onion, diced ","1 small avocado, diced (mix with lime juice if not eating immediately) ","2 spring onion, finely chopped ","5g coriander, finely chopped ",{"_25":2678,"_22":2679},"chipotle dressing",[2602,1891,1895,2680,2681],"1 tbsp chipotle paste ","2 tbsp water ",[2683,2684,2685,2636],"Preheat your oven to 200c fan. Place the sweet potato on a large shallow baking tray then add the chilli powder, garlic granules and a good pinch of salt. Drizzle with 1-2 tbsp of oil then mix it all together really well with your hands. Place in the oven for 20 minutes, or until golden. ","Meanwhile, prepare the rest of your salad ingredients. ","In a small bowl or jar, mix together the ingredients for the salad dressing with a pinch of salt. ",[51,213,50,740],{"_12":2688,"_14":2689,"_8":2690,"_10":2691,"_22":2692,"_37":2701,"_46":2707,"_18":19,"_20":697,"_16":17,"_517":53},"2024-04-23T15:39:58.263Z","high-protein-beans","High Protein Tomato Beans","

These high protein tomato beans have just under 30g protein per portion! You can use any bean you want here, and it also makes a great sauce for pasta. Try and use the higher fat cottage cheese for this recipe (the lower fat ones have more of a tendency to split).

[high-protein-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Onion: brown, red or shallot all work here!

Garlic: add as much as you want.

Tomato paste: provides colour and depth of flavour to the sauce!

Spices: you can swap around the spices as you wish! A bit of onion powder would be delicious too, or some dried thyme!

Chopped tomatoes: good quality chopped tomatoes go a long way!

Cottage cheese: it’s best to use the higher fat cottage cheese varieties as the lower fat ones have more of a tendency to split.

Butter beans: any canned bean will work here!

Parmesan: you can use a vegetarian friendly hard cheese if preferred.

[high-protein-beans-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[high-protein-beans-4.jpeg]

",[2693],{"_25":417,"_22":2694},[2695,449,1308,31,502,2696,185,2136,2697,2698,2699,2700],"1 large onion, finely chopped ","1/2 tsp dried oregano","200g full fat cottage cheese ","1 400g can butter beans, drained (about 240g drained weight)","30g parmesan/vegetarian italian hard cheese","Optional topping: chopped parsley or basil ",[2655,2702,2703,2704,2705,2706],"Add the garlic, tomato paste and spices. Cook for a couple of minutes. ","Add the chopped tomatoes and simmer for 5 minutes. ","Place the sauce in a blender with the cottage cheese and parmesan. Blend until smooth. ","Heat the sauce back in the pan with the butter beans. ","Sprinkle with chopped parsley or basil, and that’s it! ",[51,49,213],{"_12":2709,"_14":2710,"_8":2711,"_10":2712,"_22":2713,"_37":2719,"_46":2723,"_18":19,"_20":170,"_16":976,"_517":53},"2024-04-24T18:10:35.123Z","high-protein-egg","High Protein Egg Salad","

This is a great recipe to meal prep for quick lunches during the week! I love it with toast but it's also great stuffed into lettuce cups too.

[high-protein-egg-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Eggs: I usually use two eggs per person, but this recipe can very easily be doubled/tripled!

Cottage cheese: this is key to increase the protein in this dish!

Mayonnaise: this is optional, I just love the additional flavour the mayonnaise gives...

Dijon mustard: my favourite type of mustard! Other varieties of mustard can be swapped in though, just add more/less depending on the head of the mustard.

Chives: chives go really well with eggs, but you can use whatever your favourite soft herb is!

[high-protein-egg-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator.

If you’re looking for another lunch dish, be sure to try out these recipes:

[high-protein-egg-4.jpeg]

",[2714],{"_25":417,"_22":2715},[366,2716,2717,198,2718,1510],"3 tbsp cottage cheese","1/2 tbsp mayonnaise (optional)","1-2 tbsp chopped chives ",[2720,2721,2722],"Boil the eggs for 9 minutes then place in a bowl of cold water. ","Peel the eggs then finely chop. ","In a small bowl, add the chopped eggs and rest of ingredients. Season well with plenty of salt and pepper. And that’s everything! ",[2724,169,50,2725,2726],"high-protein","breakfast","eggs",{"_12":2728,"_14":2729,"_8":2730,"_10":2731,"_22":2732,"_37":2747,"_46":2750,"_18":170,"_20":697,"_16":17,"_517":53},"2024-04-30T20:11:21.558Z","pesto-salad","Pesto Pepper Salad","

I love a filling salad that’s packed with nutrients and has a lot of protein! There’s about 35g of protein per serving in this recipe, plus plenty of fibre and micronutrients. You can swap the butter beans for your favourite pulse (chickpeas would be delicious too).

[pesto-salad-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Peppers: roasted peppers give the dish a delicious sweet taste to the recipe!

Butter beans: chickpeas would be great too here instead.

Spinach: you can use whatever base for the salad that you like, romaine lettuce would be great too!

Mozzarella: could be swapped with feta if preferred!

Giant cous cous: can be swapped with another grain, e.g. bulgar wheat, pearl barley…

Black olives: adds a nice saltiness! Green would obviously work too!!

Capers: adds a bit of acidity and some more seasoning to the dish.

[pesto-salad-3.jpeg]

FAQ

What’s the best way to store this dish?

If not eating straight away, I’d recommend keeping the dressing separate then place in an airtight container in the refrigerator.

If you’re looking for another salad dish, be sure to try out these recipes:

[pesto-salad-4.jpeg]

",[2733,2740],{"_25":740,"_22":2734},[2735,2736,2593,2737,2738,2739,583,138],"2 peppers, deseeded and chopped into 1 inch pieces ","1 400g can butter beans (drained weight about 240g) ","125g mozzarella, ripped into bitesize pieces ","160g giant couscous (cooked weight) ","65g black olives, roughly chopped ",{"_25":2741,"_22":2742},"pesto dressing",[1365,2602,2743,2744,2745,1895,2746,69],"1 garlic clove, peeled (optional)","25g parmesan/italian hard cheese ","2 tbsp pine nuts","1 tbsp water",[2748,2614,2749,2636],"Preheat your oven to 200c fan. Place the peppers and butter bean on a large shallow baking tray then add a good pinch of salt and drizzle with 1-2 tbsp of oil. Mix it all together really well with your hands. Place in the oven for 20 minutes, or until golden. ","Blend together the ingredients for the salad dressing with a pinch of salt. ",[51,213,50,740],{"_12":2752,"_14":2753,"_8":2754,"_10":2755,"_22":2756,"_37":2766,"_46":2772,"_18":19,"_20":87,"_16":17,"_517":53},"2024-05-07T18:56:57.252Z","feta-eggs","Feta Tomato Eggs ","

This recipe is inspired the Turkish dish, Cilbir (aka Turkish Eggs)! I’ve added a bit of feta and cottage cheese into the yoghurt then served it with some fried cherry tomatoes, peppers and chickpeas. There’s 38g of protein in one portion and just under 10g of fibre, so it’s the perfect recipe if you’re looking for something satiating and nutritious!

[feta-eggs-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Eggs: I like them boiled here but you could poach or fry!

Cherry tomatoes: I usually find the smaller tomatoes are sweeter, but this recipe will still work with larger tomatoes, just chop them into bite size pieces.

Chickpeas: could be substituted with other white beans, e.g. cannellini or butter beans.

Spices: the spices can be played around with here! A bit of cumin or ground coriander would also be delicious.

Feta: feta and eggs are the perfect combination!

Cottage cheese: increases the protein in this dish! But if you want you could just use all greek yoghurt.

Garlic: can be omitted if you don’t fancy starting the day with garlic…

[feta-eggs-3.jpeg]

FAQ

What’s the best way to store this dish?

I would recommend eating this straight away if cooking the eggs, however elements of the dish can be made ahead of time. The feta yoghurt will keep well in the fridge for a couple of days, as will the chickpeas. Just reheat the chickpeas prior to serving and cook the eggs too!

If you’re looking for another high protein dish, be sure to try out these recipes:

[feta-eggs-4.jpeg]

",[2757],{"_25":417,"_22":2758},[103,2759,2760,2761,2762,1624,852,2629,2763,2764,1891,2765,687],"200g cherry tomatoes, halved ","100g red pepper, deseeded and thinly sliced","1 400g can chickpeas, drained (about 240g drained weight) ","1 tsp garlic powder","200g cottage cheese","150g greek yoghurt","Topping: chopped chives and/or basil, extra crumbled feta",[2767,2768,2769,2770,2771],"In a frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the cherry tomatoes, red pepper and a good pinch of salt. Cook until softened. ","Meanwhile, prepare a saucepan full of boiling water. Once the water is boiling, gently add the eggs and simmer for 6.5 minutes (this will give a slightly jammy/runny yolk with the whites set). Once cooked, place in a bowl of cold water. Peel then slice in half.","In a small bowl, add the feta, cottage cheese, greek yoghurt and garlic. ","Add the garlic powder, smoked paprika, chilli powder and chickpeas. Stir until the chickpeas are heated through. ","Spoon the feta yoghurt onto a plate, top with the chickpeas then add the halved boiled eggs. Top with feta and herbs. And that’s it! ",[51,148,2724,2725,2726],{"_12":2774,"_14":2775,"_8":2776,"_10":2777,"_22":2778,"_37":2786,"_46":2791,"_18":170,"_20":87,"_16":17,"_517":53},"2024-05-09","buldak-beans","Buldak Beans ","

It’s no surprise that I love spicy food, so buldak noodles are one of my favourite things to eat! However, they’re obviously not the healthiest and contain little fibre, so this is what I eat when I want to satisfy the craving but still eat something nourishing. You can use any bean here!

What ingredients do you need for this dish (includes possible substitutions)?

Onion: brown, red or shallots will all work here!

Garlic: add as much as you want!

Gochujang: can adapt the quantity depending on how spicy you like it…

Chilli powder: same as above!

Tomato paste: gives the dish a rich colour and extra dimension of flavour.

Stock: can use chicken or vegetable stock here.

Grated cheddar: could be swapped with grated mozzarella!

Cream cheese: makes the sauce a bit creamier, but can be left out if you want...

Soy sauce: seasons the recipe!

Butter beans: any bean will work here!

[buldak-beans-2.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

[buldak-beans-3.jpeg]

If you’re looking for another bean dish, be sure to try out these recipes:

",[2779],{"_25":417,"_22":2780},[130,829,2781,2782,2648,2783,2406,2651,2219,2784,138,2785],"1 tbsp gochujang ","1 tsp chilli powder ","75ml light chicken stock (about 1/2 stock pot) ","1 400g can butter beans, with liquid","Topping: finely chopped spring onion ",[2655,2787,2788,2789,2790,2414],"Add the garlic, gochujang, chilli powder and tomato paste. Cook for a couple of minutes. ","Add the beans along with their liquid. If you don’t want to add the liquid then just add about 50ml more water!","Add the chicken stock and cheddar. Stir until melted.","Stir in the cream cheese and soy sauce. ",[49,213,1655],{"_12":2793,"_14":2794,"_8":2795,"_10":2796,"_22":2797,"_37":2813,"_46":2818,"_18":170,"_20":697,"_16":17,"_517":53},"2024-05-16T10:46:06.090Z","sundried-salad","Sun-dried Tomato Salad ","

This chopped salad with a creamy sun-dried tomato dressing has just under 40g of protein in it! You can swap out the mozzarella for feta if preferred, and also you can add in any of your favourite chopped salad ingredients too!

[sundried-salad-2.jpeg]

What Ingredients do you need for this dish (includes possible substitutions)?

Chickpeas: can be swapped for another canned bean (e.g. cannellini).

Romaine lettuce: you can use whatever your favourite lettuce or green is here (e.g. chopped spinach).

Red onion, cucumber, cherry tomatoes: these can be swapped around for any of your favourite salad ingredients!

Black olives: green will also work, or the olives can be left out entirely. They could also be swapped with capers.

Mozzarella: feta would be delicious here too!

[sundried-salad-3.jpeg]

What's the best way to store this dish?

If not eating straight away, I'd recommend keeping the salad ingredients separate to the salad dressing!

If you're looking for another salad, be sure to try out these recipes:

[sundried-salad-4.jpeg]

",[2798,2808],{"_25":740,"_22":2799},[2800,2801,2802,2803,2804,2805,2806,2807,138],"1 400g can chickpeas, drained (drained weight about 240g) ","Spices: 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp pepper, 1/2 tsp salt ","100g romaine lettuce, finely chopped ","1/2 red onion, finely chopped ","100g cucumber, finely chopped ","100g cherry tomatoes, finely chopped","60g black olives, chopped","125g mozzarella, teared into bite size pieces ",{"_25":2600,"_22":2809},[2602,2810,1895,2499,2811,2812],"45g sun-dried tomatoes ","5 tbsp water","1 small garlic clove, peeled (optional) ",[1456,2814,2815,2816,2817],"Dry the chickpeas with a bit of kitchen towel then place on the tray. Drizzle over 1-2 tbsp of oil, smoked paprika, garlic powder, pepper and salt. Place in the oven for about 20 minutes, or until the chickpeas are crisp and golden. ","Meanwhile, prepare the rest of the salad ingredients. ","For the dressing you can either add everything to a blender and blend until smooth. Or, finely chop the sun-dried tomatoes and crush the garlic, then stir all the ingredients together in a bowl/jar. ","In a large bowl, add the chopped romaine lettuce then top with the rest of the ingredients. Drizzle over the dressing and that’s it! ",[51,213,740],{"_12":2820,"_14":2821,"_8":2822,"_10":2823,"_22":2824,"_37":2830,"_46":2831,"_18":19,"_20":170,"_16":976,"_517":53},"2024-05-21","spicy-egg-mayo","Spicy Egg Mayonnaise ","

To increase the protein in this dish the egg ‘mayonnaise’ is mostly made with cottage cheese (and 1/2 tbsp of mayonnaise!). It’s only got 5 ingredients and it’s great for meal prep! If you want to increase the spiciness then it’s great with some chilli oil, fresh chopped chilli or chilli powder.

[spicy-egg-mayo-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Eggs: no explanation needed!

Cottage cheese: I’ve swapped the majority of mayonnaise here for cottage cheese to increase the protein...

Mayonnaise: ...but I couldn’t leave out all of the mayonnaise (I love it). The mayonnaise here is purely for flavour though and can be left out or swapped with a bit of extra cottage cheese or a spoonful of greek yoghurt.

Sriracha: adds spice and a bit of sweetness to the recipe.

Smoked paprika: adds a bit of colour and smokiness to the recipe!

[spicy-egg-mayo-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator, it should keep for about 3-4 days.

If you’re looking for another dish, be sure to try out these recipes:

[spicy-egg-mayo-4.jpeg]

",[2825],{"_25":417,"_22":2826},[366,2716,2827,994,2828,2829],"1/2 tbsp mayonnaise","1/4 tsp smoked paprika ","Salt and pepper ",[2720,2721,2722],[51,169,50,2724,2725,2726],{"_12":2833,"_14":2834,"_8":2835,"_10":2836,"_22":2837,"_37":2853,"_46":2856,"_18":19,"_20":697,"_16":17,"_517":53},"2024-05-26","greek-salad","High Protein Greek Salad","

This greek salad has the addition of crispy roasted chickpeas and a garlic yoghurt dressing to up the fibre and protein! It’s great served with a some hummus and pitta.

[greek-salad-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Chickpeas: chickpeas lend themselves well for roasting as they turn golden and crisp!

Garlic powder, pepper and salt: you can play around with the seasoning here, a bit of smoked paprika or dried oregano would be delicious too.

Romaine lettuce: you can use whatever your favourite lettuce is here!

Feta, cucumber, tomato, olives and red onion: essential parts of a greek salad!

Dill: I love dill here, but parsley would be great too.

[greek-salad-3.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. For best results, keep the salad separate from the dressing!

If you’re looking for another salad, be sure to try out these recipes:

[greek-salad-4.jpeg]

",[2838,2848],{"_25":740,"_22":2839},[284,2762,2840,2841,2842,2597,2843,2844,2845,2846,2847],"1 tsp pepper","1/2 tsp fine salt","100g romaine lettuce, finely chopped","100g cucumber, diced ","100g tomato, diced ","60g black olives, roughly chopped","1/2 red onion, finely chopped","5g dill, chopped",{"_25":2600,"_22":2849},[2602,1895,2850,1891,2851,2852],"1-2 tbsp water","2 tsp extra virgin olive oil ","Pinch of salt",[1456,2854,2815,2855,2817],"Dry the chickpeas with a bit of kitchen towel then place on the tray. Drizzle over 1-2 tbsp of oil, the garlic powder, pepper and salt. Place in the oven for about 20 minutes, or until the chickpeas are crisp and golden. ","For the dressing, mix all the ingredients together in a bowl/jar. Add enough water so the dressing is the thickness of double cream/heavy cream. ",[51,213,50,740],{"_12":2858,"_14":2859,"_8":2860,"_10":2861,"_22":2862,"_37":2867,"_46":2874,"_18":19,"_20":170,"_16":17,"_517":53},"2024-06-04T17:50:00.143Z","tofu-beans","Tofu Beans","

I love this recipe because it’s ready in 20 minutes and so easy! It's great served with a spring onion pancake (the ones from the freezer section in asian supermarkets), but it’s equally delicious without.

[tofu-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Sesame oil: I love the flavour of sesame oil but you can use whatever you want!

Garlic: add as much as you want :)

White miso: essential to the recipe!

Cannellini beans: you can use whatever your favourite white bean is here.

Dark soy sauce: I’ve added a bit of dark soy for colour and slight seasoning, if you don’t have dark soy sauce then you can add some light soy, but add a bit less (start with 1/2 tsp), because it’s saltier!

Silken tofu: I love the texture of silken tofu here but you could use whatever your preference is.

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[tofu-beans-3.jpeg]

",[2863],{"_25":417,"_22":2864},[1485,1400,2110,2380,2463,2865,2866],"250g silken tofu, sliced into 1 inch cubes ","Topping: finely sliced spring onion, chilli crisp oil",[2868,2869,2870,2871,2872,2873],"In a frying pan over a medium heat, add the sesame oil and chopped garlic. Cook until golden, about 2 minutes. ","Add the beans along with their liquid and the white miso. Stir to combine. ","Stir in the dark soy sauce. ","Bring to a simmer for 2 minutes then mash some of the beans to create a creamy consistency. ","Gently stir in the silken tofu. ","Top with spring onion and chilli crisp oil. And that's it! ",[51,49,148],{"_12":2876,"_14":2877,"_8":2878,"_10":2879,"_22":2880,"_37":2891,"_46":2898,"_18":170,"_20":697,"_16":17,"_517":53},"2024-06-06T18:22:56.004Z","caesar-salad","Crispy Chickpea Caesar","

This is my go-to caesar recipe when I want something delicious but nutritious! It has just under 25g of protein in it. And it’s obviously very nice with chicken too!

[caesar-salad-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Chickpeas: these are delicious when roasted and crisp from the oven!

Spices: you can play around with the spices here (e.g. some chilli powder or onion powder would be delicious)

Bread: I used some old focaccia, but sourdough or a standard sandwich loaf would be great too!

Romaine lettuce: I love using a crunchy lettuce, e.g. romaine or iceberg.

Grated italian hard cheese: use parmesan or a vegetarian alternative!

FAQ

What’s the best way to store this dish?

If not eating straight away, keep the dressing separate and dress it just before serving! The chickpeas and bread will lose a little bit of crunch in the fridge, but it’s still delicious!

If you’re looking for another salad, be sure to try out these recipes:

[caesar-salad-3.jpeg]

",[2881,2886],{"_25":740,"_22":2882},[2800,2801,2883,2884,2885],"80g bread (sourdough, focaccia etc)","140g romaine lettuce, finely chopped ","1-2 tbsp grated italian hard cheese (e.g. parmesan or a vegetarian alternative) ",{"_25":2600,"_22":2887},[2602,1780,2888,2889,2890,1895,887,658],"2 anchovies, mashed","25g parmesan, finely grated ","1 tbsp mayonnaise",[1456,2892,2893,2894,2895,2896,2897],"Tear the bread into ragged pieces. Add the bread to one half of a large shallow baking sheet and sprinkle over 2 tbsp olive oil and a pinch of salt. ","Dry the chickpeas with a bit of kitchen towel then place on the other half of the tray. Drizzle over 1-2 tbsp of oil, smoked paprika, garlic powder, pepper and salt. ","Place in the oven. The croutons should need about 8-10 minute, then the chickpeas about 20 minutes, or until both are crisp and golden. ","For the dressing, stir all the ingredients together in a bowl/jar. ","In a large bowl, add the chopped romaine lettuce then top with crispy chickpeas and croutons. ","Drizzle over the dressing, sprinkle over some grated parmesan and freshly ground black pepper. And that’s it! ",[51,50,213,740,2724],{"_12":2900,"_14":2901,"_8":2902,"_10":2903,"_22":2904,"_37":2920,"_46":2926,"_18":19,"_20":88,"_16":17,"_517":53},"2024-06-20","gochujang-salad","Gochujang Salad","

I love this salad because it's fresh, crunchy, a bit spicy and very satiating (it has nearly 30g of protein in it!). You can swap around the ingredients as you want, suggestions are below as normal!

[gochujang-salad-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Chickpeas: I find chickpeas are one of the best beans to roast because they get super crispy!

Cashews: these can be left out if preferred, or swapped with another nut.

Spices: you can play around with the spices here, e.g. chilli powder would be delicious too...

Romaine lettuce: I love the crunch of romaine lettuce, but you can use whatever your favourite salad is!

Cucumber: adds a nice freshness to the salad.

Mangetout: could be swapped with other beans, e.g. sugar snap peas.

Carrot: I like the colour and texture the carrot brings, but this can be left out!

Feta: adds extra flavour and protein, some panfried halloumi cubes would also be great too.

Spring onion and coriander: the final layer of flavour!

[gochujang-salad-3.jpeg]

FAQ

What’s the best way to store this dish?

If not eating straight away, keep the dressing separate and dress it just before serving! The chickpeas and bread will lose a little bit of crunch in the fridge, but it’s still delicious!

If you’re looking for another salad dish, be sure to try out these recipes:

[gochujang-salad-4.jpeg]

",[2905,2914,2918],{"_25":740,"_22":2906},[2907,2908,2801,2909,2910,2911,2912,2597,2913,231],"1 400g can chickpeas, drained (drained weight about 240g)","60g cashews ","80g romaine lettuce, finely chopped ","80g cucumber, diced ","30g mangetout, finely sliced into matchsticks ","1 small carrot, finely sliced into matchsticks ","2 spring onions, finely chopped ",{"_25":2915,"_22":2916},"pickled onion",[930,2917],"100ml vinegar (apple cider vinegar, red/white wine) ",{"_25":2600,"_22":2919},[2602,2781,888,2605,927],[1456,2921,2922,2923,2924,2925],"Dry the chickpeas with a bit of kitchen towel then place on half of the tray. Add the cashews to the other side. Drizzle over 1-2 tbsp of oil, smoked paprika, garlic powder, pepper and salt. ","Place in the oven. The cashews will need about 3 minutes and the chickpeas should need around 20 minutes, or until both are crisp and golden.","In a small bowl, place the red onion and the vinegar. You won’t need all the onion for the salad, but it’ll keep well in the fridge for about 5 days! ","In a bowl, mix together all the ingredients for the salad dressing. ","In a large bowl, add the chopped lettuce and the rest of the salad ingredients. Add a couple of spoonfuls of the pickled onions, then drizzle over the dressing. And that’s it! ",[51,50,213,740,2724],{"_12":2928,"_14":2929,"_8":2930,"_10":2931,"_22":2932,"_37":2945,"_46":2951,"_18":19,"_20":87,"_16":355,"_517":53},"2024-06-27T13:13:28.872Z","queso-beans","Queso Beans ","

These queso style beans mean you can get all the delicious flavours of queso but as an entire meal! Add as much or as little of the chopped jalapeños as you want, depending on how spicy you like it. I like to serve this with tortilla chips, some guacamole and pickled red onions, but you can really add whatever you fancy!

[queso-beans-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Onion: I like brown onion the best for this recipe!

Garlic: add as much as you want!

Spices: you can play around with the spices here, e.g. a bit of chilli powder would be delicious too if you like spice!

Evaporated milk: essential to the recipe!

Smoked cheddar and normal cheddar: I would definitely recommend trying to source smoked cheddar for this recipe as it makes all the difference! You can find it in most large supermarkets.

Cannelini beans: you could also swap with butter beans if preferred!

Pickled jalapeños: add as much or as little as you want!

Coriander: brings a nice freshness to the dish.

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. I find this is easiest to reheat on the hob, you may need a splash of water too!

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight.

If you’re looking for another bean dish, be sure to try out these recipes:

[queso-beans-2.jpeg]

",[2933],{"_25":417,"_22":2934},[2935,2936,2937,2938,2939,2940,2941,2942,2943,2944,138],"1 onion, very finely chopped ","1 large garlic clove, finely chopped ","1 tsp each smoked paprika, garlic powder, ground cumin","200g evaporated milk ","60g smoked cheddar cheese, grated","60g cheddar cheese, grated ","2 400g can cannellini beans, drained ","50g pickled jalapeños, chopped (add more or less depending on spice level! ","15g coriander, finely chopped","Topping/sides: tortilla chips, guacamole, spring onion, pickled red onions ",[2946,2947,2948,2949,2950],"In a frying pan over a medium heat, add the oil then onion. Cook until softened, about 5 minutes. ","Add the garlic and spices, cook for another 2 minutes. Stir often. ","Add the beans, evaporated milk and cheeses. Simmer until melted. ","Mash about half of the beans. ","Stir in the jalapenos and coriander. And that’s it! ",[49,50,148],{"_12":2953,"_14":2954,"_8":2955,"_10":2956,"_22":2957,"_37":2967,"_46":2971,"_18":170,"_20":741,"_16":17,"_517":53},"2024-07-01T12:23:00.173Z","silken-tofu","Cucumber Silken Tofu ","

This is one of my absolute favourite 10 minute meals, especially during the summer! The cucumber adds a really nice refreshing crunch to the dish, but if you don’t have any, it can be made without.

[silken-tofu-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Silken tofu: no substitute for this sadly!

Light soy sauce: the base of the sauce.

Sesame oil: adds richness and flavour!

Vinegar: ideally use rice wine vinegar but I didn’t have any for this recipe so ended up using red wine vinegar (it works fine too!).

Sesame seeds: I’ve used white sesame seeds here but you could use black instead.

Honey: can be substituted with your favourite sweetener/sugar (or leave it out entirely if you prefer).

Chilli powder: add 1/2 - 1 tsp depending on how spicy you like it!

Spring onion and cucumber: adds a freshness and crunch to the dish!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another tofu dish, be sure to try out these recipes:

[silken-tofu-3.jpeg]

",[2958],{"_25":417,"_22":2959},[2960,2961,2962,2963,2964,2407,2965,2216,2966],"300g silken tofu, drained ","2.5 tbsp light soy sauce ","1 tsp sesame oil","1 tsp vinegar (ideally rice wine vinegar but standard wine vinegar also works!)","1.5 tsp sesame seeds","1 tsp chilli powder (start with 1/2 tsp, or less, if you don’t like spice!) ","50g cucumber, diced ",[2968,2969,2970],"In a small bowl mix together the light soy sauce, sesame oil, vinegar, sesame seeds, honey and chilli powder. ","Place the silken tofu onto a plate then pour over the sauce. ","Top with spring onion and cucumber. And that’s it! ",[51,169,515],{"_12":2973,"_14":2974,"_8":2975,"_10":2976,"_22":2977,"_37":2988,"_46":2992,"_18":170,"_20":741,"_16":17,"_517":53},"2024-07-04","feta-tomato-salad","Feta Tomato Salad ","

This comes together in under 15 minutes! If you don’t want to get a blender out for the dressing, then finely chop the sun-dried tomatoes and mix it together with the rest of the ingredients.

[feta-tomato-salad-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Cannellini beans: could be substituted with butter beans!

Feta: could be subtitled with mozzarella if preferred.

Cherry tomatoes: adds freshness and sweetness to the salad!

Sun-dried tomatoes: adds an additional depth of flavour.

Rocket: adds a bit of green but could be substituted with a few tbsp of chopped parsley or basil.

FAQ

What’s the best way to store this dish?

This is best eaten straight away!

If you’re looking for another salad, be sure to try out these recipes:

[feta-tomato-salad-3.jpeg]

",[2978,2984],{"_25":740,"_22":2979},[2980,1333,2981,2982,2983],"1 400g can cannellini beans, drained and rinsed ","100g cherry tomatoes, sliced in half ","25g sun-dried tomatoes, finely chopped ","About 20g rocket ",{"_25":2600,"_22":2985},[2602,2986,1895,2811,2812,2987,69],"45g sun-dried tomatoes ","1/2 tbsp extra virgin olive oil ",[2989,2990,2991],"Blend all the dressing ingredients together until smooth. Alternatively you could finely chop the sun-dried tomatoes and mix the dressing ingredients together in a small bowl. ","Place the rocket into a large bowl, top with the cherry tomatoes, 80g of the feta, sun-dried tomatoes and beans. ","Pour over about half of the dressing (you can keep the rest for another dish!) then mix it all together well. Top with the other 20g of feta. And that’s it! ",[51,169,50,740],{"_12":2994,"_14":2995,"_8":2996,"_10":2997,"_22":2998,"_37":3010,"_46":3015,"_18":170,"_20":697,"_16":17,"_517":53},"2024-07-09T16:35:14.676Z","charred-corn-salad","Charred Corn Salad ","

This salad is high protein and filling! I’ve charred the corn by frying it for a few minutes, but of course you could also grill whole sweet corn ears then slice off the kernels.

[charred-corn-salad-2.jpeg]

What ingredients do you need for this dish (includes possible substitutions)?

Chickpeas: I love roasting chickpeas because they crisp up well in the oven!

Carrots: this could be swapped for sweet potato.

Spices: you can play around with the spices here, a bit of ground chilli powder would be delicious!

Sweet corn kernels: I’ve used whole sweet corn ears here but you could use canned instead.

Spinach: you can use whatever your favourite salad is here, romaine would be delicious too!

Coriander and spring onion: adds freshness to the salad!

FAQ

What’s the best way to store this dish?

If not eating straight away I’d recommend keeping the dressing separate from the salad, until just before eating!

If you’re looking for another salad, be sure to try out these recipes:

[charred-corn-salad-3.jpeg]

",[2999,3004,3007],{"_25":740,"_22":3000},[2590,2591,3001,3002,2593,2595,3003,2597,261],"Spices: 1 tsp smoked paprika, 1 tsp ground garlic, 1 tsp ground cumin, 1 tsp flaky salt","200g sweet corn kernels (from about two ears)","1 spring onion, chopped ",{"_25":2610,"_22":3005},[930,3006],"100ml wine vinegar/apple cider vinegar ",{"_25":2600,"_22":3008},[2602,1891,3009,2680],"1 tbsp red wine vinegar ",[3011,3012,3013,2684,3014,2636],"Preheat your oven to 220c/200c fan. Place the carrots and chickpeas on a large shallow baking tray then add and the spices. Drizzle with 1-2 tbsp of oil. Mix it all together really well with your hands. Place in the oven for 20 minutes, or until golden. ","In a large frying pan over a high heat, add about 1 tsp of oil (you don’t want much here!) then the sweetcorn kernels. Stir regularly until charred. Set aside. ","In a small bowl or jar, mix together the red onion and vinegar. ","In a small bowl or jar, mix together the all the ingredients for the salad dressing. Add about 1-2 tbsp of water to get a pouring consistency. The amount of water you need will depend on how thick your yoghurt is! ",[51,50,213,740,2724],{"_12":3017,"_14":3018,"_8":3019,"_10":3020,"_22":3021,"_37":3028,"_46":3034,"_18":19,"_20":170,"_16":17,"_517":53},"2024-07-16T15:55:58.899Z","cheesy-spicy-noodles","Cheesy Spicy Noodles","

These cheesy spicy noodles are ready in 15 minutes and so delicious!

[cheesy-spicy-noodles-2.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

I wouldn’t recommend freezing this dish!

If you’re looking for another noodle dish, be sure to try out these recipes:

[cheesy-spicy-noodles-3.jpeg]

",[3022],{"_25":417,"_22":3023},[1485,3024,657,2646,2782,3025,629,3026,3027,966,3003],"130g dry egg noodles (about 2 nests) ","60g tomato puree ","110g grated mozarella ","25g cream cheese ",[3029,3030,3031,3032,3033,2414],"Cook the egg noodles according to the packet instructions. ","In a medium sized pan over a low-medium heat, add the sesame oil then the garlic, chilli, chilli powder and tomato puree. Cook for two minutes. Stir often. ","Pour in the water, about half the grated mozzarella (reserve the rest for the top), cream cheese and soy sauce. ","Stir until the cheese is melted. ","Add the noodles and stir to fully coat. Top with the rest of the grated mozzarella then place a lid on top (or a large baking tray) until the cheese is melted. ",[169,51,50],{"_12":3036,"_14":3037,"_8":3038,"_10":3039,"_22":3040,"_37":3049,"_46":3053,"_18":19,"_20":19,"_16":355,"_517":53},"2024-07-23T13:15:48.211Z","creamy-sesame-noodles","Creamy Sesame Noodles","

These creamy sesame garlic noodles are ready in 15 minutes! They’re the perfect thing to make when you want a quick lunch or dinner.

[creamy-sesame-noodles-2.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

I wouldn't recommend freezing this!

If you’re looking for another noodle dish, be sure to try out these recipes:

[creamy-sesame-noodles-3.jpeg]

",[3041],{"_25":417,"_22":3042},[3024,2110,1891,1125,3043,852,831,2463,3044,3045,3046,2216,3047,3048],"2 tsp sesame oil","2 tsp rice wine vinegar ","3/4 tsp sugar","1.5 tbsp boiling water ","1 tsp sesame seeds ","Topping: extra spring onion and sesame seeds",[3050,3051,3052],"Cook the noodles according to the packet instructions. ","In a large bowl add all the ingredients and mix well. ","Stir in the noodles. Top with extra spring onion and sesame seeds. And that’s it! ",[51,50,169],{"_12":3055,"_14":3056,"_8":3057,"_10":3058,"_22":3059,"_37":3067,"_46":3070,"_18":170,"_20":19,"_16":355,"_517":53},"2024-07-29","avocado-egg-mayo","Avocado Egg Mayonnaise ","

This egg mayonnaise has swapped the majority of mayonnaise with cottage cheese for protein, and added avocado for extra fibre and creaminess! It’s the perfect quick breakfast or lunch.

[avocado-egg-mayo-2.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator.

Can this be frozen?

I wouldn't recommend freezing this!

If you’re looking for another breakfast dish, be sure to try out these recipes:

[avocado-egg-mayo-3.jpeg]

",[3060],{"_25":417,"_22":3061},[3062,3063,2716,2890,3064,3065,3066],"4 eggs","1 avocado, peeled and destined","2 tsp dijon mustard (or as much as you want)","1-2 tbsp chopped chives","Salt, pepper",[2720,2721,3068,3069],"In a bowl, add the chopped eggs and avocado. Mash well using a potato masher or fork. ","Stir in the rest of the ingredients, and that's it! ",[51,50,169,2724,2725,2726],{"_12":3072,"_14":3073,"_8":3074,"_10":3075,"_22":3076,"_37":3088,"_46":3092,"_18":170,"_20":697,"_16":17,"_517":53},"2024-08-05T15:01:19.394Z","broccoli-salad","Roasted Broccoli Salad ","

If you’re not roasting your broccoli then you’re definitely missing out! This is one of my favourite salads to make plus it’s got 23.1g of protein per serving!

[broccoli-salad-2.jpeg]

FAQ

What’s the best way to store this dish?

If not eating straight away I’d recommend keeping the dressing separate until just before eating!

If you’re looking for another salad, be sure to try out these recipes:

[broccoli-salad-3.jpeg]

",[3077,3084],{"_25":740,"_22":3078},[3079,3080,3081,3082,1841,555,3083],"1 400g can chickpeas, rinsed and drained ","1 head of broccoli, cut into florets and stalk diced ","Spices: 1 tsp smoked paprika, 1 tsp ground garlic, 1/2 tsp pepper, 1/2 tsp flaky salt ","50g roasted hazelnuts ","Optional topping: extra grated parmesan, extra lemon zest ",{"_25":2600,"_22":3085},[2602,1891,1103,3086,201,3087,69],"1 tbsp extra virgin olive oil","1/4 tsp lemon zest ",[3089,3090,3091],"Preheat your oven to 220c/200c fan. Place the broccoli and chickpeas on a large shallow baking tray then add and the spices. Drizzle with 1-2 tbsp of oil. Mix it all together really well with your hands. Place in the oven for 20 minutes, or until golden. ","For the dressing, blend or mix together all the ingredients. Depending on how thick your yoghurt is, you may need about 1 tbsp of water to loosen the dressing. ","In a large bowl, place the roasted broccoli and chickpeas. Top with the hazelnuts and parsley. Drizzle over the dressing (you might not need all of it!). Then top with the optional parmesan or lemon zest. And that’s it! ",[51,213,740,2724],{"_12":3094,"_14":3095,"_8":3096,"_10":3097,"_22":3098,"_37":3117,"_46":3124,"_18":19,"_20":170,"_16":976,"_517":53},"2024-08-12T13:37:17.576Z","cheesy-corn-noodles","Cheesy Corn Noodles","

These cheesy corn noodles are ready in 15 minutes! You can either use whatever your favourite instant ramen noodles are or I've got a recipe below for homemade ramen seasoning. The recipe makes more seasoning powder than you need so you can keep it for whenever you want a quick recipe!

[cheesy-corn-noodles-2.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

I wouldn't recommend freezing this!

If you’re looking for another noodle dish, be sure to try out these recipes:

[cheesy-corn-noodles-3.jpeg]

",[3099,3107],{"_25":271,"_22":3100},[3101,3102,3103,3104,3105,2781,3106],"100g corn kernels ","50g grated mozzarella ","1 tbsp cream cheese ","1 nest of dry noodles, about 60-80g ","2 tsp ramen seasoning ","2 tbsp butter ",{"_25":3108,"_22":3109},"homemade ramen seasoning",[3110,3111,3112,3113,1271,2782,184,3114,3115,3116],"2 tbsp garlic powder ","1 tbsp onion powder ","1 tsp dried parsley ","1 tbsp dried chives ","1/2 tsp ground pepper ","3/4 tsp fine salt ","Topping: chopped spring onion ",[3118,3119,3120,3121,3122,3123],"In a medium sized frying pan over a low-medium heat, add 1 tbsp of butter. Add the mozzarella, corn and cream cheese. Stir until melted.","Cook the noodles according to packet instructions.","In a small bowl mix together all the ingredients for the ramen seasoning, its makes more than you need for this recipe so keep the rest in an airtight container! ","In a large bowl, add 1 tbsp of melted butter, gochujang and 2 tsp of ramen seasoning. Stir well. ","Add the noodles and stir well. ","Place the noodles in a bowl then pour over the cheesy corn and top with spring onion.",[51,271,50,169],{"_12":3126,"_14":3127,"_8":3128,"_10":3129,"_22":3130,"_37":3158,"_46":3166,"_18":170,"_20":88,"_16":17,"_517":53},"2024-08-18T12:03:08.800Z","kebab-salad","Kebab Salad ","

This is one of my favourite ways to cook tofu, it's delicious eaten as a salad but would also be great served with wraps instead!

[kebab-salad-2.jpeg]

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator.

What’s the best way to store this dish?

If not eating straight away I’d recommend keeping the dressing separate until just before eating!

[kebab-salad-4.jpeg]

If you’re looking for another salad, be sure to try out these recipes:

[kebab-salad-5.jpeg]

",[3131,3140,3146,3153],{"_25":3132,"_22":3133},"tofu and chickpeas",[3134,3135,1528,3136,3137,801,3138,1624,393,3139,3114],"225g extra firm smoked tofu, drained ","1 400g can chickpeas, drained and rinsed ","1 tsp ground garlic","1 tsp ground onion ","1/4 tsp cinnamon","1 tsp flaky salt ",{"_25":3141,"_22":3142},"pickled red onion and cabbage",[3143,3144,3145],"50g red cabbage, finely sliced ","1 small red onion, peeled and finely sliced","100ml apple cider vinegar/wine vinegar",{"_25":740,"_22":3147},[3148,3149,3150,1841,3151,3152],"50g romaine lettuce, shredded ","75g cucumber, finely diced ","75g tomatoes, finely chopped","1-2 tbsp chilli sauce (I used sriracha) ","4 pickled green chillies, finely chopped",{"_25":2600,"_22":3154},[3155,1891,3156,69,3157],"75g greek yoghurt","2 tsp apple cider vinegar/wine vinegar ","About 1 tbsp of water",[3159,3160,3161,3162,3163,3164,3165],"Preheat your oven to 220c/200c fan. ","Mix 1 tbsp of olive oil, the spices and salt in a small bowl. ","Using a peeler, shave the tofu into thin slices. After a while it becomes a bit difficult to continue shaving the tofu, so instead, crumble the remaining tofu into small pieces. Place in a large bowl then add the spice mix and stir well. ","Place the tofu and chickpeas on a large shallow baking tray. Pour a bit of olive oil on the chickpeas and a sprinkle of salt. Place in the oven for 20-25 minutes, or until golden. ","For the pickled onion and red cabbage, in a small bowl or jar, mix together the red onion and vinegar. ","For the dressing, mix all the ingredients together in a small bowl or jar. ","In a large bowl, add the chopped lettuce, tofu, chickpeas, cucumber, tomatoes, pickled onion and cabbage. Then drizzle over the dressing. And that’s it! ",[740,51,515,50,2724],{"_12":3168,"_14":3169,"_8":3170,"_10":3171,"_22":3172,"_37":3179,"_46":3182,"_18":170,"_20":741,"_16":17,"_517":53},"2024-08-27T18:14:09.904Z","gochujang-tofu","Gochujang Silken Tofu","

I regularly make some sort of silken tofu and sauce when I want a meal ready in 10 minutes! The gochujang works particularly well with the nuttiness of the tahini and I love topping it with some sliced spring onion and sesame seeds.

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator.

Can this be frozen?

I wouldn't recommend freezing this!

If you’re looking for another quick dish, be sure to try out these recipes:

",[3173],{"_25":417,"_22":3174},[2960,2781,2057,3175,3176,1125,1823,3177,3178],"2 tsp soy sauce ","1 tsp rice wine vinegar ","1 tbsp water ","Topping: sesame seeds, sliced spring onions ",[3180,3181],"Place the silken tofu on a plate. ","In a small bowl, mix together the rest of the ingredients. Pour the sauce over the tofu then top with sesame seeds and sliced spring onions. ",[51,169,516,515,2724],{"_12":3184,"_14":3185,"_8":3186,"_10":3187,"_22":3188,"_37":3197,"_46":3203,"_18":19,"_20":88,"_16":17,"_517":53},"2024-09-10T09:22:14.299Z","caramalised-onion-butter-beans","Caramelised Onion Butter Beans","

This dish is very easily customisable! You can add some extra vegetables if you want, it’s great with some spinach stirred through at the end. Or if you'd like to swap the butter beans for another bean/pulse then chickpeas or cannellini beans would be great too!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[caramalised-onion-butter-beans-2.jpeg]

",[3189],{"_25":417,"_22":3190},[3191,3192,3193,450,132,2235,230,3194,3195,3196,1209],"1 tbsp butter","3 small onions, finely sliced","2 garlic cloves, chopped ","100ml coconut cream ","2 tsp lime juice (about 1/2 small lime)","Topping: sliced spring onion ",[3198,3199,3200,3201,3202],"In a medium frying pan over a medium heat, add butter. Once melted, add the sliced onion and a good pinch of salt. Cook until the onions have caramelised. ","Add chopped garlic, tomato puree, smoked paprika and curry powder. Cook for two minutes, stir often. ","Pour in the butter beans along with their liquid. Or if you don’t want to add the liquid, pour in about 50ml of water. ","Add the coconut cream then simmer for 5 minutes. ","Stir in the lime juice, top with sliced spring onion, and that’s it! ",[51,49,213,516,50],{"_12":3205,"_14":3206,"_8":3207,"_10":3208,"_22":3209,"_37":3222,"_46":3228,"_18":19,"_20":88,"_16":17,"_517":53},"2024-09-11","cauliflower-pepper-salad","Cauliflower Feta Baked Salad ","

I love a baked salad, especially in the cooler months, and this one has about 30g of protein in it!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator, and if not eating straightaway I'd recommend keeping the dressing separate!

Can this be frozen?

I wouldn't recommend freezing this.

If you’re looking for another salad, be sure to try out these recipes:

[cauliflower-pepper-salad-2.jpeg]

",[3210,3217],{"_25":740,"_22":3211},[3212,3213,3079,3214,2597,3215,1841,1122,3216],"1 cauliflower, broken into small florets ","4 small peppers/2 large peppers (red or orange), deseeded and sliced into chunks","Spices: 1/2 tbsp smoked paprika, 1/2 tbsp ground garlic, 1/2 tbsp ground cumin, 1/2 tbsp flaky salt ","50g almonds, roasted ","Olive oil ",{"_25":2600,"_22":3218},[3219,3220,888,3221,2606,69],"100g greek yoghurt","1/2 of the roasted peppers","3 tbsp vinegar",[3223,3224,3225,3226,3227],"Preheat your oven to 220c/200c fan. Place the cauliflower and peppers on a large shallow baking tray then add the spices. Drizzle with 1-2 tbsp of oil. Mix it all together really well with your hands. ","On a separate baking tray, add the chickpeas. Drizzle with oil and sprinkle of salt. Place in the oven for 20-25 minutes, or until golden. ","Place the almonds of a small baking tray and place in the oven for about 8 minutes, or until roasted. Once cooled, roughly chop. ","For the dressing, depending on how thick your yoghurt is you may need about 2-4 tbsp of water to loosen the dressing. Add all the ingredients including half the roasted peppers to a blender. Blend until smooth. ","In a large bowl, add the roasted cauliflower and remained roasted peppers, chickpeas, feta, roughly chopped almonds, parsley and spring onion. Drizzle over the dressing, and that’s it! ",[51,740,50,213,2724],{"_12":3230,"_14":3231,"_8":3232,"_10":3233,"_22":3234,"_37":3241,"_46":3243,"_18":19,"_20":170,"_16":3244,"_517":53},"2024-09-12","feta-tomato-egg-mayo","Feta Tomato Egg Mayonnaise ","

I love making variations of egg mayonnaise (also referred to as egg salad!) for breakfast or lunch. It’s really quick and the options are endless! This recipe also has higher protein count than usual due to the addition of cottage cheese.

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another dish, be sure to try out these recipes:

[feta-tomato-egg-mayo-2.jpeg]

",[3235],{"_25":417,"_22":3236},[366,3237,2717,3238,3239,3240,2718,1510],"3 tbsp cottage cheese ","30g feta, crumbled ","40g sun-dried tomato, chopped ","1-2 tsp dijon mustard ",[2720,3242],"In a small bowl, add the peeled eggs and rest of ingredients. Mash everything together with a fork or potato masher. Then season well with plenty of salt and pepper. And that’s everything! ",[51,50,169,2724,2725,2726],"1-2",{"_12":3246,"_14":3247,"_8":3248,"_10":3249,"_22":3250,"_37":3260,"_46":3265,"_18":19,"_20":88,"_16":17,"_517":53},"2024-09-13","sage-squash-beans","High Protein Squash Beans ","

There’s about 30g of protein in one serving of this dish! I love this served with crusty bread and a side salad.

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat gently on the hob - a gently reheat is necessary when recipes have cottage cheese in them!

Can this be frozen?

I wouldn't recommend freezing this due to the high portion of cottage cheese in it.

If you’re looking for another bean dish, be sure to try out these recipes:

",[3251],{"_25":417,"_22":3252},[3253,1060,2762,1625,3139,623,3254,3255,3256,3257,1704,391,3258,3259],"1/2 butternut squash, peeled and cubed (about 450g)","175g cottage cheese ","25g parmesan/vegetarian italian hard cheese","100g feta ","6 tbsp water ","1-2 tbsp sage, small leaves left whole and larger leaves chopped ","Olive oil, salt ",[3261,3262,3263,3264],"Preheat the oven to 220c/200c fan. Add the cubed squash and head of garlic to a large shallow tray. Drizzle over 1-2 tbsp of olive oil then sprinkle over the garlic powder, onion powder, salt and dried oregano. Mix well to combine. Place in the oven for 25 minutes, or until the squash is soft and golden. ","Place the butternut squash in a blender then squeeze in the garlic cloves. Add the cottage cheese, parmesan, feta and water. Blend until smooth. ","In a medium frying pan, add the sauce and drained butterbeans and heat gently. ","In another small saucepan, melt the butter over a medium heat then add the sage, cook for about 30 seconds - 1 minute. Pour over the butternut squash and that’s everything! ",[51,50,2724,213,49],{"_12":3267,"_14":3268,"_8":3269,"_10":3270,"_22":3271,"_37":3287,"_46":3291,"_18":87,"_20":741,"_16":17,"_517":53},"2024-09-14","apple-salad","15 Minute Apple Salad ","

I love making an apple salad when autumn starts but really this salad is delicious at anytime in the year! I like to use pickled red onion, you can find a recipe for that in the recipe linked below, however fresh red onion would also work too!

FAQ

What’s the best way to store this dish?

I'd recommend making this just before serving!

If you’re looking for another salad, be sure to try out these recipes:

Kebab Salad
Roasted Broccoli Salad
Charred Corn Salad - pickled onion recipe here!

",[3272,3281],{"_25":740,"_22":3273},[3274,3275,3276,3277,3278,3279,3280],"1 small apple, sliced into thin matchsticks","60g stilton, crumbled ","2 celery sticks, diced ","70g romaine lettuce, finely chopped ","2 tbsp sliced red onion (either pickled or fresh)","3 tbsp chopped parsley ","40g walnuts, toasted ",{"_25":2600,"_22":3282},[3219,3283,1891,2407,2480,2987,3284,3285,3286],"1 tsp dijon mustard","1/2 tsp dried chives","1/4 tsp dried parsley ","1/2 - 1.5 tbsp water ",[3288,3289,3290],"Mix all the ingredients together for the dressing in a large bowl, but depending on how thick your yoghurt is, you may need about 1/2 - 1.5 tbsp of water to loosen the dressing. ","In a large bowl add all of the salad ingredients. ","Pour over the dressing then mix well. And that’s everything! ",[51,169,50,740],{"_12":3293,"_14":3294,"_8":3295,"_10":3296,"_22":3297,"_37":3308,"_46":3313,"_18":19,"_20":19,"_16":17,"_517":53},"2024-09-15","gochujang-scrambled-tofu","10 Minute Tofu ","

If I’m looking for a quick meal then I’ll definitely be making scrambled tofu! I love gochujang too because it provides maximum flavour with minimum effort, if you want it spicier - add more!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

I wouldn't recommend freezing this!

If you’re looking for another tofu dish, be sure to try out these recipes:

[gochujang-scrambled-tofu-2.jpeg]

",[3298],{"_25":417,"_22":3299},[3300,3301,3302,966,3176,888,3303,3304,3305,3306,3307],"300g extra firm tofu (e.g tofoo), crumbled ","2 tbsp gochujang ","2 tbsp sesame oil ","2 tsp honey (or sugar) ","1.5 tbsp water ","2 spring onions, finely sliced","1-2 tsp sesame seeds ","To serve, buttered toast ",[3309,3310,3311,3312],"In a small bowl add the gochujang, 1 tbsp of sesame oil, soy sauce, rice wine vinegar, tahini, honey (or sugar) and water. Stir well until evenly combined. ","In a frying pan over a medium heat, add the other tbsp of sesame oil. Add the crumbled tofu and stir until heated through. ","Pour in the sauce and stir to combine. ","Spoon on top of buttered toast then top with spring onion and sesame seeds. And that’s it! ",[51,515,516,50,169,2725],{"_12":3315,"_14":3316,"_8":3317,"_10":3318,"_22":3319,"_37":3327,"_46":3334,"_18":409,"_20":409,"_16":17,"_517":53,"_52":53},"2024-09-16","high-protein-tomato-gnocchi","High Protein Tomato Gnocchi","

You can’t taste the cottage cheese in this recipe, it just lends a creamy flavour and texture to the sauce! Plus it increases the overall protein in the dish which is always a plus. I’ve served this with gnocchi but it would be great with butter beans instead!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat gently on the hob - gentle heat is necessary with cottage cheese because it has a tendency to split!

Can this be frozen?

Due to the cottage cheese, I wouldn't recommend freezing this!

If you’re looking for another dish, be sure to try out these recipes:

",[3320],{"_25":417,"_22":3321},[130,829,863,623,3322,3323,3324,3325,138,3326],"20g tomato paste","200g chopped tomatoes ","200g cottage cheese ","300g gnocchi, cooked according to packet instructions ","Topping: grated parmesan, chilli flakes, chopped parsley ",[3328,3329,2703,3330,3331,3332,3333],"In a medium sized saucepan over a medium heat, add 1-2 tbsp of oil then the onion with a good pinch of salt. Cook until softened and sweet. ","Add the garlic, chilli flakes, dried oregano and tomato paste. Fry for 2 minutes, stir regularly. ","Cook the gnocchi according to packet instructions. ","In a blender, add the sauce and cottage cheese. Blend until smooth. ","Add the sauce and gnocchi back to the pan and heat gently. Don’t overheat as this will cause the sauce to split! ","Top with chopped parsley, grated parmesan and chilli flakes. And that’s it! ",[51,2724,148],{"_12":3336,"_14":3337,"_8":3338,"_10":3339,"_22":3340,"_37":3351,"_46":3356,"_18":170,"_20":697,"_16":17,"_517":53},"2024-09-17","baked-mushroom-salad","Parmesan Mushroom Baked Salad ","

This is the perfect high protein baked salad, one portion has over 30g of protein! I’ve used giant cous cous here but you can use whatever your favourite grain is. Also, if you don’t have chestnut mushrooms then you could also use sliced portobello.

FAQ

What’s the best way to store this dish?

If not eating straight away then I’d recommend keeping the dressing separate until just before serving. Place both the dressing and salad in an airtight container in the refrigerator.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another salad, be sure to try out these recipes:

[baked-mushroom-salad-2.jpeg]

",[3341,3348],{"_25":740,"_22":3342},[3343,3344,284,1624,3136,371,623,898,1103,3345,2597,3346,3347,1454,261],"300g chestnut mushrooms (small ones kept whole and larger ones halved) ","1 red onion, peeled and cut into 1/8ths ","60g dry giant cous cous ","30g roasted almonds, chopped ","2 tbsp chopped dill",{"_25":2600,"_22":3349},[2602,3350,184,2480,3286,2852],"1 garlic, peeled",[3352,3225,3353,3354,3355],"Preheat your oven to 220c/200c fan. Place the mushrooms, red onion and chickpeas on a large shallow baking tray then add the spices and grated parmesan. Drizzle with 1-2 tbsp of oil. Mix it all together really well with your hands. Then place in the oven for about 20 minutes. ","Cook the giant cous cous according to packet instructions. ","In a blender, blend together all the ingredients for the dressing, depending on how thick your yoghurt is, you may need to add a splash of water! You could also mix it together in a small bowl, just crush/grate the garlic! ","In a large bowl, add the mushrooms, onion, chickpeas, cous cous, feta, almonds, and herbs. Pour over the dressing then mix together well. And that’s it! ",[51,740,213,50],{"_12":3358,"_14":3359,"_8":3360,"_10":3361,"_22":3362,"_37":3371,"_46":3376,"_18":170,"_20":87,"_16":17,"_517":53},"2024-09-18","spicy-tuna-beans","High Protein Creamy Beans ","

This is a regular meal in my house! We either have it with beans or sometimes pasta. Scotch bonnet is my preferred chilli, but you can use whatever variety you want, or if you could leave out the chilli entirely!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[spicy-tuna-beans-2.jpeg]

",[3363],{"_25":417,"_22":3364},[130,2133,449,2240,3365,132,393,3366,3367,3368,3369,3370,199,138],"1 tsp chopped scotch bonnet (or whatever your favourite chilli is!)","1 tsp ground garlic ","1 400g can cannellini beans, drained (drained weight about 240g)","1 145g can tuna, drained ","125ml double cream","2 tsp lemon juice (about 1/2 small lemon) ",[3372,3373,3374,3375],"In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil. Once hot add the onion, pepper and a good pinch of salt. Cook until sweet and softened, about 5-8 minutes.","Add the garlic, tomato paste, scotch bonnet and spices. Cook for a further two minutes, stir often. ","Add the beans, tuna, double cream and about 40ml of water. Stir well and simmer for two minutes. ","Stir in the lemon juice, and season with extra salt and pepper. Top with chopped parsley, and that’s it! ",[51,49,213],{"_12":3378,"_14":3379,"_8":3380,"_10":3381,"_22":3382,"_37":3390,"_46":3394,"_18":19,"_20":170,"_16":3244,"_517":53},"2024-09-19","jalapeno-popper-eggs","Jalapeno Popper Egg Mayonnaise ","

I’m a jalapeño fiend so of course had to make an egg mayonnaise version with it in! It’s ready in 15 minutes so it’s the perfect quick breakfast or lunch. You can leave the mayonnaise out if you want, it’s just there for a bit of extra flavour.

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another egg dish, be sure to try out these recipes:

[jalapeno-popper-eggs-2.jpeg]

",[3383],{"_25":417,"_22":3384},[366,3237,2717,3385,3386,3387,3388,3389,1510],"25g grated cheddar ","40g pickled jalapeño, chopped ","2-3 tbsp chives, choppped ","1/4 tsp garlic powder ","1 tbsp jalapeño juice ",[3391,3392,3393],"Boil the eggs for 9 minute. Then place in a bowl of cold water and peel once cool.","In a small bowl, add the eggs and rest of ingredients. Mash the eggs with a fork (or potato masher) then mix well. ","Season with plenty of salt and pepper. And that’s everything! ",[51,169,50,2725,2726],{"_12":3396,"_14":3397,"_8":3398,"_10":3399,"_22":3400,"_37":3407,"_46":3412,"_18":19,"_20":88,"_16":17,"_517":53},"2024-09-20","roasted-tomato-beans","Roasted Tomato Beans","

I like to think of this as similar to a tomato soup, but with beans! It’s great served with buttered bread but would be extra delicious with some cheese on toast or a grilled cheese!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

",[3401],{"_25":417,"_22":3402},[3403,3404,503,371,3114,3103,3405,582,3406],"500g cherry tomatoes ","5 garlic cloves (not peeled)","35g parmesan/vegetarian Italian hard cheese ","Topping: 1-2 tbsp extra virgin olive oil, 1 tbsp chopped parsley/basil ",[3408,3409,3410,3411],"Preheat the oven to 220c/200c fan. Put the cherry tomatoes, garlic cloves, smoked paprika, salt and pepper into a baking tray. Place in the oven for 25-30 minutes, or until the tomatoes and garlic have softened. ","Add the tomatoes into a blender, squeeze the garlic cloves in (discard the peel) then add the cream cheese and parmesan. Blitz until smooth. ","Taste for seasoning, it may need more salt or pepper. ","Head the sauce in a pan over a medium heat, add the butter beans and cook until warmed through. Top with extra virgin olive oil and chopped parsley/basil. And that’s it! ",[51,49,50,213],{"_12":3414,"_14":3415,"_8":3416,"_10":3417,"_22":3418,"_37":3428,"_46":3432,"_18":19,"_20":19,"_16":17,"_517":53,"_52":53},"2024-09-21","harissa-scrambled-tofu","Harissa Scrambled Tofu","

I often make some form of scrambled tofu when I need a dish that’s ready in less than 15 minutes! FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another tofu dish, be sure to try out these recipes:

[harissa-scrambled-tofu-2.jpeg]

",[3419],{"_25":417,"_22":3420},[3421,3422,3423,340,184,1125,3424,3425,3426,3427],"280g extra firm tofu (e.g. tofoo)","3 tbsp harissa ","1 garlic cloves, grated ","1/2 - 1 tsp honey ","1.5 tbsp - 2 tbsp lemon juice ","2 slices of toast ","Topping: chopped spring onion, yoghurt, dill ",[3429,3430,3311,3431],"In a small bowl add the harissa, grated garlic, cumin, smoked paprika, tahini, honey and lemon juice. Stir well until evenly combined. ","In a frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the crumbled tofu and stir until heated through. ","Spoon on top of buttered toast then top with spring onion, dill and a drizzle of yoghurt. And that’s it! ",[51,169,50,2725],{"_12":3434,"_14":3435,"_8":3436,"_10":3437,"_22":3438,"_37":3454,"_46":3460,"_18":170,"_20":697,"_16":17,"_517":53,"_52":89},"2024-09-22","sprout-salad","Roasted Potato Salad ","

I've noted that the feta is optional here, sometimes I add it and sometimes not! The pickled red onions are definitely recommend though as they bring a nice freshness and acidity to the dish.

FAQ

What’s the best way to store this dish?

If not eating straight away then I’d recommend keeping the dressing separate until just before serving. Place both the dressing and salad in an airtight container in the refrigerator.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another salad, be sure to try out these recipes:

[sprout-salad-2.jpeg]

",[3439,3448,3450],{"_25":740,"_22":3440},[3441,3442,284,3443,371,623,898,3444,3445,3446,3447,653],"200g brussel spouts, finely sliced","250g potatoes, finely sliced ","1 tsp: smoked paprika, ground garlic, ground onion ","60g crumbled feta (optional) ","1 mild red chilli, deseeded and finely chopped ","2 tbsp roasted hazelnuts, chopped ","2 tbsp chopped parsley ",{"_25":900,"_22":3449},[930,3006],{"_25":2600,"_22":3451},[2602,3452,2604,3453,1891,2606,2407,2852],"2 tsp dijon mustard ","3 tbsp apple cider vinegar ",[1456,3455,3456,3457,3458,3459],"On a large shallow baking tray add the brussel sprouts, potatoes and chickpeas. ","In a small bowl add all of the spices and salt and stir to combine. Sprinkle the spices over the vegetables and drizzle with 1-2 tbsp of oil. Mix it all together really well with your hands. Then place in the oven for about 20-30 minutes (the sprouts may cook quicker and need to be removed first!).","For the pickled red onion, add the sliced onion and vinegar to a small bowl and mix well. ","In a small bowl, mix all the ingredients for the dressing. Depending on how thick your yoghurt is, you may need to add about 2-4 tbsp of water. ","Add the brussel sprouts, potatoes and chickpeas into a large bowl then sprinkle over the red chilli, feta, roasted hazelnuts, chopped parsley and pickled onion (you may not need to add all of them though!). Pour over the dressing and mix well. And that’s it! ",[51,740],{"_12":3462,"_14":3463,"_8":3464,"_10":3465,"_22":3466,"_37":3476,"_46":3480,"_18":170,"_20":697,"_16":17,"_517":53},"2024-09-23","tuscan-beans","Tuscan Butter Beans","

This is a regular meal in my house, it’s great with some crusty bread and a side salad. Scotch bonnet is my preferred chilli, but you can use whatever variety you want, or if you could leave out the chilli entirely!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[tuscan-beans-2.jpeg]

",[3467],{"_25":417,"_22":3468},[130,29,3469,133,31,393,3470,3366,3471,3472,1703,135,3473,3474,3475],"1 tsp chopped scotch bonnet chilli (optional)","1/2 tsp black pepper","45g sun-dried tomatoes, chopped","1 400g can butter beans (including the liquid) ","50g spinach","1 tsp lemon juice (about 1/4 small lemon)","1-2 tbsp chopped parsley",[3477,3478,3479,3375],"In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil. Once hot add the onion and a good pinch of salt. Cook until sweet and softened, about 5-8 minutes.","Add the garlic, scotch bonnet (optional), tomato paste, spices and sun-dried tomatoes. Cook for a further two minutes, stir often. ","Add the beans, parmesan, double cream and spinach. Stir well and simmer until the spinach has wilted, about two minutes. ",[49,51,213],{"_12":3482,"_14":3483,"_8":3484,"_10":3485,"_22":3486,"_37":3492,"_46":3494,"_18":19,"_20":170,"_16":17,"_517":53},"2024-09-24","buffalo-egg-mayo","Buffalo Egg Mayonnaise ","

Making a variation on egg mayonnaise is one of my favourite quick meals. Here I’ve added some hot sauce and blue cheese for a buffalo style egg mayonnaise!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another egg dish, be sure to try out these recipes:

[buffalo-egg-mayo-2.jpeg]

",[3487],{"_25":417,"_22":3488},[366,3237,3489,3490,3491,2718],"1/2 tbsp mayonnaise (optional) ","30g stilton, crumbled ","2-3 tsp hot sauce (or as much as you want)",[3493,3242],"Boil the eggs for 9 minutes then place in a bowl of cold water. Peel the eggs.",[169,50,2725,2726],{"_12":3496,"_14":3497,"_8":3498,"_10":3499,"_22":3500,"_37":3511,"_46":3516,"_18":170,"_20":19,"_16":17,"_517":53},"2024-09-25","15-minute-ramen","15 Minute Ramen ","

This is what I make when I’m craving a quick creamy ramen! It’s ready in 15 minutes and uses mostly store cupboard ingredients.

FAQ

What’s the best way to store this dish?

I’d recommend cooking the noodles just before serving, but for the sauce: place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! But as above, I’d recommend cooking the noodles just before serving. For the sauce, just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another noodle dish, be sure to try out these recipes:

[15-minute-ramen-2.jpeg]

",[3501],{"_25":417,"_22":3502},[3503,3504,1125,1485,831,3505,3506,3507,3508,1866,3509,832,3510],"2 tbsp miso","2 tbsp gochujang","1/2 tsp dark soy sauce (optional)","1 tsp rice wine vinegar","1 tsp honey","1 tsp chilli oil (optional) ","200ml water ","2 nests of egg noodles, about 120g (or any quick cook noodles)",[3512,3513,3514,3515],"In a small bowl mix together the miso, gochujang, tahini, sesame oil, light soy sauce, dark soy (optional), rice wine vinegar, honey and chilli oil (optional). ","In a sauce pan over a high heat, add the coconut cream and water. Bring to a simmer then whisk in the sauce mixture until fully combined. ","Add the noodles and cook until tender. ","Stir in the lime juice then top with whatever you fancy, and that’s it! ",[51,169,271],{"_12":3518,"_14":3519,"_8":3520,"_10":3521,"_22":3522,"_37":3533,"_46":3539,"_18":170,"_20":697,"_16":17,"_517":53},"2024-09-26","squash-salad","High Protein Squash Salad ","

I love how roasting squash makes it perfectly sweet and slightly caramelised. Also there's nearly 30g of protein in one portion of this!

FAQ

What’s the best way to store this dish?

If not eating straight away then I’d recommend keeping the dressing separate until just before serving. Place both the dressing and salad in an airtight container in the refrigerator.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another salad, be sure to try out these recipes:

[squash-salad-2.jpeg]

",[3523,3529,3531],{"_25":740,"_22":3524},[3253,284,3525,3526,3345,231,3347,3527,2597,3528,653],"Spices: 1 tsp smoked paprika, ground garlic, ground cumin, flaky salt ","50g chopped spinach (or romaine lettuce etc.)","1 tbsp chopped sage ","4 tbsp pistachio, chopped ",{"_25":900,"_22":3530},[930,3006],{"_25":2600,"_22":3532},[2602,2604,3453,2607,2606,69],[3534,3535,3536,3353,3457,3537,3538],"Preheat the oven to 220c/200c fan. Add 1-2 tbsp of oil to two large shallow baking trays. ","On one of the trays, add the butternut squash. And on the other tray, add the chickpeas. ","In a small bowl add all of the spices and salt and stir to combine. Sprinkle the spices over the squash and chickpeas. Mix it all together really well with your hands. Then place both trays in the oven for about 25 minutes, or until the chickpeas are crisp and the squash is soft and slightly caramelised.","In a small bowl, mix all the ingredients for the dressing. Depending on how thick your yoghurt is, you may need to add 2-4 tbsp of water. ","In large bowl add the spinach, squash, chickpeas, cous cous, feta, herbs, pistachio and pickled red onion. Pour over the dressing, mix it all together, and that’s it! ",[51,740],{"_12":3541,"_14":3542,"_8":3543,"_10":3544,"_22":3545,"_37":3559,"_46":3565,"_18":170,"_20":697,"_16":17,"_517":53},"2024-09-27","protein-garlic-beans","Creamy Garlic Beans","

There’s 30g of protein in one portion of these beans! You can use any bean really here, I’ve used cannellini beans but butter beans or chickpeas would be delicious too.

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[protein-garlic-beans-2.jpeg]

",[3546,3554],{"_25":3547,"_22":3548},"garlic beans",[130,3549,3324,3550,3551,2762,3552,1955,3553,889,687],"2 large garlic cloves (or 4 small ones), finely chopped ","4 tbsp milk ","60g parmesan (or vegetarian Italian hard cheese) ","40g spinach ","2 tbsp lemon juice (about 1/2 lemon) ",{"_25":3555,"_22":3556},"parmesan toast",[3557,3558,2499,889],"1-2 tbsp butter","2 slices sourdough bread ",[3477,3560,3561,3562,3563,3564],"Add the garlic, then cook for a further two minutes, stir often. ","Add the beans and spinach, cook until wilted. Then turn the heat off for the next step! ","Remove about 1 large spoonful of the garlicky onion beans and place in a blender. Add the cottage cheese, milk, parmesan and garlic powder. Blend until smooth. ","Turn the heat to low, then pour in the sauce. Stir in the lemon juice, and season with extra salt and pepper. Stir until heated through, then top with chopped parsley.","For the parmesan toast, in a frying pan over a low-medium heat, add the butter. Once melted, add the bread. Cook until lightly golden on each side, then sprinkle over the grated parmesan and press it into the bread with your fingers. Cook for a bit longer on each side then sprinkle over the parsley. Serve hot, and that’s everything! ",[51,49,213],{"_12":3567,"_14":3568,"_8":3569,"_10":3570,"_22":3571,"_37":3579,"_46":3583,"_18":170,"_20":741,"_16":17,"_517":53},"2024-09-28","curried-cottage-cheese-toast","Curried Cottage Cheese Toast","

I’d definitely recommend using an extra extra firm tofu for this! I use the brand tofoo and it works really well. This is great on toast but would also be delicious in lettuce cups too.

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another dish, be sure to try out these recipes:

[curried-cottage-cheese-toast-2.jpeg]

",[3572],{"_25":417,"_22":3573},[3574,3575,3576,339,231,1122,3577,3578,3066],"200g extra extra firm tofu (e.g. tofoo), shredded ","120g cottage cheese ","2 tbsp mayonnaise ","4 tsp caribbean pepper sauce (or to taste) ","2 slices of sourdough toast",[3580,3581,3582],"Shred the tofu using a box grater. ","In a large bowl, add all the ingredients along with the a good pinch of salt and pepper. Stir well to combine.","Spoon on top of the toast and serve with extra pepper sauce, and that's it! ",[51,169,50],{"_12":3585,"_14":3586,"_8":3587,"_10":3588,"_22":3589,"_37":3600,"_46":3607,"_18":170,"_20":87,"_16":17,"_517":53},"2024-09-29","creamy-chicken-feta-beans","Creamy Chicken Feta Beans","

This is a really comforting recipe that’s full of protein and fibre! Also it’s all made in one pot!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another bean dish, be sure to try out these recipes:

[creamy-chicken-feta-beans-2.jpeg]

",[3590],{"_25":417,"_22":3591},[1700,3592,449,3593,624,3594,3595,3596,3597,3598,2597,3599],"1 pepper, deseeded and finely chopped ","1 tsp: smoked paprika, garlic granules, ground cumin ","1 chicken breast (about 200g), halved lengthwise ","450ml chicken stock ","1 400g can cannellini beans, drained ","1 tbsp cream cheese","1 tbsp lime juice (about 1/2 small lime) ","1-2 tbsp chopped coriander ",[3372,3601,3602,3603,3604,3605,3606],"Add the garlic, smoked paprika, garlic granules, ground cumin and dried thyme. Cook for a further two minutes, stir often. ","Add the chicken breast and cover with stock. Bring to a simmer then cook for about 7-10 minutes, or until the chicken is cooked through. ","Reduce the heat to low then using a couple of forks, shred the chicken. ","Add the beans, then mash about 1/3rd of the beans using a fork or potato masher and stir well. ","Add the cream cheese, the chopped coriander and lime juice. ","Stir well then season with salt and pepper if needed. And that’s it! ",[51,49,213],{"_12":3609,"_14":3610,"_8":3611,"_10":3612,"_22":3613,"_37":3622,"_46":3627,"_18":19,"_20":19,"_16":17,"_517":53},"2024-09-30","miso-tofu-toast","Spicy Miso Tofu","

I often make some form of scrambled tofu when I need a dish that’s ready in less than 15 minutes! I love using an extra firm tofu brand (e.g. tofoo) for scrambled tofu!

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another tofu dish, be sure to try out these recipes:

[miso-tofu-toast-2.jpeg]

",[3614],{"_25":417,"_22":3615},[3616,2218,1780,3506,3617,926,3618,3619,3620,3621],"280g extra firm tofu (E.g. tofoo), crumbled","1 tsp light soy sauce","2 tbsp sriracha ","2 slices sourdough toast, buttered ","Oil/butter, salt ","Topping: sriracha, spring onion ",[3623,3624,3625,3626],"In a small bowl mix together the miso, garlic, rice wine vinegar, soy sauce and sriracha. ","In a medium sized frying pan over a medium heat, add 1-2 tbsp of butter of oil. Once hot, add the crumbled tofu. Stir until heated through. ","Spoon in the sauce then mix well. ","Add the tofu onto buttered toast, top with spring onion and more sriracha, and that’s it! ",[51,169],{"_12":3629,"_14":3630,"_8":3631,"_10":3632,"_22":3633,"_37":3645,"_46":3651,"_18":19,"_20":19,"_16":17,"_517":53},"2024-10-01","spicy-miso-noodles","15 Minute Noodles ","

This is what I make when I want a quick and hot meal! It’s great topped with a boiled egg or sometimes I add some cubed tofu straight into the soup.

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another dish, be sure to try out these recipes:

[spicy-miso-noodles-2.jpeg]

",[3634],{"_25":417,"_22":3635},[3636,3637,3638,3639,2781,2385,2962,3640,3641,3642,3643,3644],"2 nests of egg noodles (or quick cook noodles), about 120g dry weight ","About 50g chopped spinach ","About 50g chopped cabbage ","2 tbsp white miso ","1-2 tsp sriracha ","1 tsp chilli oil (or more!) ","1 tbsp coconut cream or double cream ","600ml water ","Optional topping: boiled eggs ",[3646,3647,3648,3649,3650],"In a small bowl mix together the miso, gochujang, soy sauce, sesame oil, sriracha, chilli oil and cream.","In a medium sized sauce pan, bring about 600ml of water to a boil. ","Add the noodles, spinach and cabbage. Simmer until fully cooked. ","Turn off the heat then add the sauce and stir well. ","Portion into bowls, and that’s it! ",[51,169,50],{"_12":3653,"_14":3654,"_8":3655,"_10":3656,"_22":3657,"_37":3667,"_46":3674,"_18":19,"_20":87,"_16":17,"_517":53},"2024-10-02T15:15:19.241Z","feta-garlic-eggs","Feta Garlic Eggs ","

This is the perfect brunch recipe! It’s ready in 20 minutes and full of protein and fibre.

FAQ

What’s the best way to store this dish?

Place in an airtight container in the refrigerator.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another egg dish, be sure to try out these recipes:

",[3658,3663],{"_25":2726,"_22":3659},[3660,3661,503,340,284,3662,1540,138],"2 large onions, finely sliced ","2 large garlic cloves, chopped","2-4 eggs ",{"_25":3664,"_22":3665},"feta cottage cheese",[3666,2629,1891],"300g cottage cheese ",[3668,3669,3670,3671,3672,3673],"In a medium sized frying pan over a medium heat, add the oil. Once hot, add the sliced onions and a generous pinch of salt. Stir the onions every few minutes, ensuring you scrape the browned bits from the bottom of the pan! Cook until they taste sweet and softened, about 10-15 minutes. ","Heat a pan of water to the boil then add the eggs for about 6 minutes, this will give a slightly runny yolk. Once cooked, place the eggs in a bowl of cold water then peel. ","In a bowl mix together the cottage cheese and feta. ","Add the chopped garlic and spices to the onion pan. Cook for a further two minutes. ","Add the chickpeas to the onions and stir until they’re heated through. ","Spoon the cottage cheese on a couple of plates then top with the chickpeas, egg and chives. And that’s it! ",[51,50,148,2725,2726],{"_12":3676,"_14":3677,"_8":3678,"_10":3679,"_22":3680,"_37":3691,"_46":3697,"_18":170,"_20":88,"_16":17,"_517":53},"2024-10-03T13:47:04.952Z","potato-cauliflower","Cheesy Potato Cauliflower ","

I’m often craving cauliflower cheese but want something a bit healthier and easier to make, this is a great substitution and makes a delicious side dish.

What’s the best way to store this dish?

You’ll loose a bit of the crisp of the potato if you put it in the fridge, but if you don’t mind about this (I still think it’s delicious!), then place in an airtight container in the refrigerator. Reheat either in the microwave, or in the oven.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another dish, be sure to try out these recipes:

[potato-cauliflower-2.jpeg]

",[3681,3688],{"_25":3682,"_22":3683},"cheesy potatoes ",[3684,3685,3686,3366,184,988,3687,1122,1454,2308],"1 large cauliflower, broken into small florets","300g potatoes, sliced into thin rounds (about 1/4 inch) ","75g grated cheddar ","30g roasted almonds, roughly chopped ",{"_25":2600,"_22":3689},[2602,2304,3690,1895,887],"30g parmesan/vegetarian italian hard cheese ",[3534,3692,3693,3694,3695,3696],"In a small bowl mix together the ground garlic, smoked paprika, dried thyme and a good pinch of salt and pepper. ","On one of the trays, add the cauliflower. And on the other tray, add the sliced potatoes. Sprinkle the spice mixture over the potatoes and cauliflower. Mix it all together really well with your hands. ","Sprinkle the cheddar over the cauliflower and potatoes. Then place both trays in the oven for about 25 minutes, or until golden. ","In a blender, add all the ingredients for the dressing and blend until smooth. Depending on how thick your yoghurt is, you may need to add about 1 tbsp of water. Alternatively, you can also mix the ingredients in a small bowl - just crush the garlic and grate the parmesan before you mix the ingredients together! ","In large bowl add cauliflower, potatoes, roasted almonds, spring onion, parsley and drizzle over the dressing. And that’s it! ",[51,50,740],{"_12":3699,"_14":3700,"_8":3701,"_10":3702,"_22":3703,"_37":3713,"_46":3727,"_18":170,"_20":697,"_16":17,"_517":53,"_52":89},"2024-10-04","cabbage-dumplings","Cabbage Dumplings ","

This is a great option if you’re looking to incorporate more vegetables into your diet!

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave or in the oven.

Can this be frozen?

I haven’t tried freezing the dumplings whole, but you could definitely freeze the raw mixture if needed! Just defrost fully in the fridge overnight before assembling the dumplings.

If you’re looking for another dish, be sure to try out these recipes:

[cabbage-dumplings-2.jpeg]

",[3704],{"_25":417,"_22":3705},[3706,3707,3708,3709,1400,3710,1485,646,3711,3712],"1 chinese cabbage (also known as napa cabbage) ","100g chestnut mushrooms, finely chopped ","1 carrot, finely chopped","3 spring onions, finely chopped ","1/2 tbsp grated ginger ","Oil, salt and pepper ","To serve: chilli oil, soy sauce ",[3714,3715,3716,3717,3718,3719,3720,3721,3722,3723,3724,3725,3726],"Bring a large deep pot of salted water to the boil. ","Break about 12-14 of the large outside leaves off the cabbage. ","Place the cabbage leaves in the salted water and simmer for 2-3 minutes until soft. ","Line a large baking tray with kitchen paper or a clean tea towel. ","Remove the cabbage leaves from the water, place on the tray and pat dry. ","Preheat the oven to 240c/220c fan. ","In a large bowl add the mushrooms, carrot, spring onion, garlic, ginger, sesame oil, chicken mince and a good pinch of salt and pepper. Mix it together well - I like to use my hands for this! ","You should check the seasoning of the mixture, and the best way to do this is to heat a small pan with 1 tbsp of oil, then fry a teaspoon of the mixture until fully cooked. Taste and check for salt. Add more if needed! ","Now it’s time to shape the dumplings: place about 1-2 tbsp of the chicken mixture onto the base of the cabbage leaf. Fold in the edges of the cabbage leaf over the mixture, and roll up, into a tight dumpling. Repeat with the remaining cabbage leaves. ","Note: you’ll have about 1/2 the chicken mixture leftover. My favourite thing to do with the leftover mix is to keep it in the fridge for another meal, then shape them into flattish balls and fry in a pan. It’s delicious with stir fried vegetables! ","Place the cabbage dumplings into a baking tray then cover tightly with foil. Place in the oven for 20 minutes, or until fully cooked. ","You can definitely eat them at this point, but if you want golden edges then you can fry them in an oiled frying pan for 2-3 minutes on each side.","Serve with crispy chilli oil and soy sauce, and that’s it! ",[51],{"_12":3729,"_14":3730,"_8":3731,"_10":3732,"_22":3733,"_37":3743,"_46":3749,"_18":170,"_20":697,"_16":17,"_517":53},"2024-10-05","high-protein-leek-beans","High Protein Cheesy Leeks ","

You can use any bean here, I’ve used butter beans but most white beans or chickpeas would be delicious too!

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave or in the oven.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another dish, be sure to try out these recipes:

[high-protein-leek-beans-2.jpeg]

",[3734],{"_25":417,"_22":3735},[3736,1400,582,3737,3738,3739,3740,3741,3283,3741,1454,3742],"1 leek, finely sliced ","125g cottage cheese ","2 tbsp milk ","80g cheddar ","Pinch of ground nutmeg","1 tsp garlic granules ","Butter/oil, salt and pepper ",[3744,3560,3745,3746,3747,3748],"In a medium sized frying pan over a medium heat, add 1-2 tbsp of butter or oil. Once hot add the leek and a good pinch of salt. Cook until sweet and softened, about 5-8 minutes.","Add the beans and stir well. ","Remove about 1 large spoonful of the leek bean mixture and place in a blender. Add the cottage cheese, milk, cheddar, a pinch of nutmeg, garlic granules and dijon mustard. Blend until smooth. ","Turn the heat to low then pour in the sauce. Stir until heated through. ","Season with extra salt and pepper if needed. Then top with chopped parsley. And that’s it! ",[51,49,213],{"_12":3751,"_14":3752,"_8":3753,"_10":3754,"_22":3755,"_37":3765,"_46":3773,"_18":170,"_20":697,"_16":121,"_517":53},"2024-10-06","feta-egg-cups","Feta Egg Cups","

This is the perfect recipe if you want to meal prep a quick and healthy breakfast!

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave or in the oven.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another dish, be sure to try out these recipes:

[feta-egg-cups-2.jpeg]

",[3756],{"_25":417,"_22":3757},[3758,3759,3760,3761,198,3366,989,3762,3763,3764],"10 eggs","200g feta, crumbled","180g cottage cheese","75g sun-dried tomatoes","About 1/4 tsp fine salt (or more / less to taste) ","10g chopped chives ","1 tbsp melted butter, cooking spray or olive oil ",[3766,3767,3768,3769,3770,3771,3772],"Preheat the oven to 220c/200c fan.","Crack the eggs into a large bowl and whisk well. ","Add the rest of the ingredients and mix well. ","Lightly spray a 12 cup silicone muffin tray with non stick oil. Alternatively, you could brush a little bit of melted butter in each hole too! ","Spoon the egg mixture into each hole of the muffin tin - the holes will be quite full but they shouldn't spill over when cooking! ","Bake for 20 minutes or until set. ","Let cool for a few minutes then remove from the tin. They can be eaten immediately or stored in the fridge/freezer for later. And that’s it! ",[51,213,50,2725,2726],{"_12":3775,"_14":3776,"_8":3777,"_10":3778,"_22":3779,"_37":3791,"_46":3798,"_18":170,"_20":87,"_16":17,"_517":53},"2024-10-07T13:12:50.224Z","broccoli-cheddar-soup","High Protein Broccoli Cheddar Soup ","

I love soup but I’m often left feeling hungry an hour later due to the lack of protein, however there’s almost 30g of protein in one serving here, so it’ll keep you fuller for longer!

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave or in the oven.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another dish, be sure to try out these recipes:

[broccoli-cheddar-soup-2.jpeg]

",[3780],{"_25":417,"_22":3781},[3782,3783,394,3784,3785,3786,3787,3788,3283,3789,3324,3550,3790],"2 tbsp butter","1 medium onion, chopped","1/2 tsp smoked paprikaa ","1/2 tsp ground garlic","1 broccoli, florets and stalk chopped into bitesize pieces ","1 large carrot, julienned or finely chopped","500ml vegetable stock ","100g cheddar, grated ","Optional topping: grated cheddar, black pepper ",[3792,3793,3794,3795,3796,3797],"In a large pot or dutch oven over a medium heat, melted the butter. Once hot, add the onion with a good pinch of salt. Cook until softened, about 5-8 minutes. ","Add the chopped garlic, smoked paprika and ground garlic. Cook for two minutes, stir often. ","Add the broccoli, carrot and vegetable stock. Bring to a simmer and cook until the vegetables are tender, about 7 minutes. ","Turn off the heat then add in the dijon mustard and cheddar. Stir until melted. ","Add the majority of the soup into a blender (you can leave a couple of spoonfuls of soup unblended though if you like a bit of texture!), along with the cottage cheese and milk. Blend until smooth. ","Reheat the soup gently over a low heat.I like to serve it with extra grated cheddar, but this is optional… and that’s it! ",[51,50],{"_12":3800,"_14":3801,"_8":3802,"_10":3803,"_22":3804,"_37":3821,"_46":3828,"_18":19,"_20":88,"_16":17,"_517":53},"2024-10-08T15:34:53.518Z","big-mac-salad","Cheesy Potato Big Mac Salad ","

I’m not sure if you can still call this a salad when it involves cheesy roasted potato slices, but… here are we! The mayonnaise in the dressing is optional, you can leave it out if you prefer!

What’s the best way to store this dish?

Place in an airtight container in the refrigerator.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another dish, be sure to try out these recipes:

[big-mac-salad-2.jpeg]

",[3805,3815],{"_25":3806,"_22":3807},"salad ",[3808,3809,3810,3811,3812,3813,3814,138],"300g potatoes, sliced into thin rounds (about 1/4 inch thick) ","70g grated cheddar ","125g beef mince ","70g romaine lettuce, finely sliced ","1/2 small white onion, finely chopped ","100g cherry tomatoes, quartered ","50g pickles, sliced ",{"_25":2600,"_22":3816},[2602,3817,3818,3819,3820,69],"1 tbsp mayonnaise (optional) ","3 tbsp ketchup","1 tbsp yellow mustard ","3 tbsp pickle juice ",[3822,3823,3824,3825,3826,3827],"Preheat the oven to 220c/200c fan. Line a large shallow baking tray with baking paper then add 1-2 tbsp of oil to the tray. ","Add the sliced potatoes. Sprinkle over a pinch of salt then the grated cheddar.","Place in the oven for about 25 minutes, or until golden. ","In a small bowl mix together all the ingredients for the dressing. ","In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil. Once hot, add the beef mince with a good pinch of salt, then cook until fully cooked and browned. ","In a large bowl, add the cheesy potatoes, lettuce, cherry tomatoes, onion, beef mince and pickles. Pour over the dressing, and that’s it! ",[51,740],{"_12":3830,"_14":3831,"_8":3832,"_10":3833,"_22":3834,"_37":3842,"_46":3848,"_18":19,"_20":170,"_16":17,"_517":53},"2024-10-09T17:55:16.895Z","garlic-chickpeas","15 Minute Garlic Chickpeas","

This dish is ready in 15 minutes! It’s great served with crusty bread and extra butter, or as a side to some protein!

What’s the best way to store this dish?

Place in an airtight container in the refrigerator. Then reheat either in the microwave or in the oven.

Can this be frozen?

Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.

If you’re looking for another dish, be sure to try out these recipes:

[garlic-chickpeas-2.jpeg]

",[3835],{"_25":417,"_22":3836},[3837,3838,3839,3840,184,2759,3841,3086,1454,1510],"1 tbsp butter ","3 large garlic cloves, finely chopped ","1/4 tsp chilli flakes","1 400g can chickpeas ","40g parmesan, shaved",[3843,3844,3845,3846,3847],"In a medium sized frying pan over a low-medium heat, add 1 tbsp of butter. Once hot add the garlic and chilli flakes. Cook until the garlic is golden, about 2-3 minutes. Stir often. ","Add the tomatoes and cook for 5 minutes. Stir frequently. ","Add the chickpeas (along with the liquid) and the smoked paprika. If you don’t want to add the liquid from the can, just add about 100ml of water/stock! ","Stir until the chickpeas are heated through and mash about half of them (using a fork or potato masher), then taste for seasoning and add extra salt/pepper as needed.","Stir in the parmesan, then top with the chopped parsley and the extra virgin olive oil. And that’s everything! ",[51,49,169],{"_12":3850,"_14":3851,"_8":3852,"_10":3853,"_22":3854,"_37":3862,"_46":3865,"_18":170,"_20":741,"_16":976,"_517":53},"2024-11-04T12:18:52.901Z","buffalo-dip","High Protein Buffalo Dip","

This is the perfect nourishing snack, or double the recipe and have it with some toast/pitta for a lunch that has 30g of protein in it and less than 450 calories!

What’s the best way to store this dish?

Place in an airtight container in the refrigerator.

Can this be frozen?

I wouldn't recommend freezing this!

If you’re looking for another quick dish, be sure to try out these recipes:

",[3855],{"_25":417,"_22":3856},[3857,3858,3859,3860,3861],"75g cottage cheese","15g stilton, crumbled","1-3 tsp hot sauce (or to taste) ","1 tsp chopped parsley (optional) ","To serve with: carrot sticks, celery sticks, toast/pitta etc ",[3863,3864],"In a small bowl mix the cottage cheese, stilton and hot sauce (add as much or as little as you want!). Top with chopped parsley if using. ","2. Serve with carrot and celery sticks, and that’s it! ",[169,50],{"_12":3867,"_14":3868,"_8":3869,"_10":3870,"_22":3871,"_37":3888,"_46":3897,"_18":170,"_20":765,"_16":17,"_517":53},"2024-11-18T19:25:28.319Z","caramelised-onion-pasta","High Protein Caramelised Onion Pasta ","

This is the perfect dish if you want a creamy nourishing pasta, one portion has 564 calories and 26.7g of protein!

What’s the best way to store this dish?

Since there is cottage cheese in the sauce, this dish is prone to splitting when heating up. I’d recommend very gently heating it on the hob!

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another dish, be sure to try out these recipes:

[caramelised-onion-pasta-2.jpeg]

",[3872,3880],{"_25":1050,"_22":3873},[3874,3875,3471,1624,3876,3877,3878,3879],"150g dry pasta","2 large onions, finely sliced","1/2 tsp dried thyme","1/2 tbsp sun-dried tomato oil (or olive oil)","1 head of garlic, top sliced off","1 tbsp chopped parsley",{"_25":3881,"_22":3882},"for the Alfredo sauce ",[3883,3884,3885,3886,3887],"150g cottage cheese","3 tbsp milk (or plant-based milk)","25g parmesan cheese","1/2 tbsp lemon juice","Pinch of salt and freshly ground black pepper (to taste)",[3889,3890,3891,3892,3893,3894,3895,3896],"Preheat the oven to 220°C (200°C fan). Spread the sliced onions and chopped sun-dried tomatoes evenly in a baking tray. Sprinkle over the smoked paprika, dried thyme, and drizzle with sun-dried tomato oil. Toss everything together well, then nestle the garlic head (cut side up) in the centre.","Cover the tray with foil and roast for 50 minutes, stirring halfway through to ensure even caramelisation.","While the onions are roasting, prepare the Alfredo sauce. Place the cottage cheese, milk, grated parmesan, lemon juice, and a pinch of salt and pepper into a blender or food processor. Blend until smooth and creamy. Adjust the consistency with extra milk if needed, it should be a pourable thickness! ","Meanwhile, cook the pasta according to the package instructions. Once cooked, drain and set aside, reserving about 1/2 cup of the pasta cooking water.","When the onions are done, remove the tray from the oven. Let the garlic cool slightly, then squeeze the roasted cloves out of their skins. Mash the garlic with a fork.","Add the chopped parsley along with about 4 tablespoons of pasta water (add more if you like a saucier pasta) and pour in the Alfredo sauce. Mix everything together until the pasta is evenly coated. ","Taste and adjust seasoning if necessary.","Toss the cooked pasta into the sauce and gently mix to combine. And that’s it! ",[51],{"_12":3899,"_14":3900,"_8":3901,"_10":3902,"_22":3903,"_37":3913,"_46":3918,"_18":19,"_20":741,"_16":976,"_517":89},"2024-12-03T13:35:03.510Z","raspberry-chia-pudding","Chocolate Raspberry Chia Pudding ","

This is the perfect breakfast, dessert or snack!

What’s the best way to store this dish?

Keep in the fridge, it should last 3-5 days!

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another dish, be sure to try out these recipes:

[raspberry-chia-pudding-2.jpeg]

",[3904],{"_25":417,"_22":3905},[3906,3907,3908,3909,312,3910,3911,3912],"2 tbsp chia seeds","100g greek yogurt","80ml water","1 tbsp cocoa powder","1/2 tsp honey (optional, adjust to taste)","35g raspberries (frozen or fresh both work!) ","Optional toppings: raspberries, chopped nuts, honey, cacao nibs, etc! ",[3914,3915,3916,3917],"In a medium-sized bowl or tupperware, combine the chia seeds, greek yogurt, water, cocoa powder, vanilla extract, honey and raspberries. Mix thoroughly until smooth and fully incorporated.","Cover the bowl with clingfilm or seal the tupperware with a lid.","Refrigerate for at least 2 hours, or ideally overnight, to allow the chia seeds to absorb the liquid and form a pudding-like consistency.","Before serving, stir the mixture once more and top with whatever you fancy! ",[50,2725,3919],"healthy-sweet-treat",{"_12":3899,"_14":3921,"_8":3922,"_10":3923,"_22":3924,"_37":3935,"_46":3943,"_18":19,"_20":170,"_16":17},"creamy-spicy-ramen","Creamy Spicy Ramen ","

This is the perfect meal when you want something quick and filling! Add any of your favourite quick cooking vegetables and top with whatever you fancy!

What’s the best way to store this dish?

This is best eaten fresh!

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another dish, be sure to try out these recipes:

",[3925],{"_25":417,"_22":3926},[29,622,3927,3928,987,3929,3930,3931,3932,2651,3617,3933,3934],"1 tbsp miso paste","1 tbsp sriracha sauce","300ml light chicken stock (about 1/2 stock cube or pot)","160g dried egg noodles","30g kale, roughly chopped","50g corn kernels","Butter/oil","Optional toppings: boiled egg, nori strips, chilli oil, sesame seeds, spring onion, dumplings, etc.",[3936,3937,3938,3939,3940,3941,3942],"Heat a lightly oiled frying pan over medium heat. Add the garlic and sauté until golden and fragrant.","Stir in the tomato paste, miso, sriracha, and chilli powder.","Pour in the chicken stock and mix well. Bring the mixture to a gentle simmer.","Cook the egg noodles according to the packet instructions.","Add the kale and corn to the simmering broth, cooking for 2–3 minutes until the kale wilts and the corn is tender.","Stir in the cream cheese and soy sauce until fully incorporated.","Add the cooked noodles to the pan, mixing well to coat them in the sauce. Serve hot, garnished with your choice of toppings for added flavour and texture. Enjoy!",[51,169],{"_12":3945,"_14":3946,"_8":3947,"_10":3948,"_22":3949,"_37":3958,"_46":3964,"_18":170,"_20":741,"_16":121,"_52":89},"2024-12-17T10:46:21.895Z","cranberry-cheese-log","Honey Cranberry Cheese Log ","

This is the perfect recipe for the festive period! It makes a great appetiser or addition to a cheese board.

What’s the best way to store this dish?

You can roll the cheese ahead of time, just keep it wrapped in clingfilm in the fridge! I would then coat the log just before serving, or it should be fine in the fridge for a couple of hours!

Can this be frozen?

I wouldn’t recommend freezing this!

[cranberry-cheese-log-2.jpeg]

",[3950],{"_25":417,"_22":3951},[3952,3953,3954,3955,3956,3957],"300g boursin cheese/soft goats cheese ","35g dried cranberries, chopped","70g pistachios or pecans, chopped","2 tbsp parsley, finely chopped","1/2 tbsp rosemary, finely chopped","Honey or hot honey, for drizzling",[3959,3960,3961,3962,3963],"In a bowl, mix together the chopped cranberries, nuts, parsley, and rosemary. Set aside.","Place a sheet of plastic wrap (14-16 inches long) on a work surface. Transfer the Boursin cheese to the center of the plastic wrap. Bring the wrap up over the cheese and mold it into a log shape. Refrigerate for 30-40 minutes or freeze for 10 minutes to firm up.","Spread the prepared nut and cranberry mixture evenly onto a clean chopping board. Unwrap the chilled cheese log and gently roll it in the mixture, pressing lightly to ensure it sticks. Make sure to coat the ends as well.","Drizzle generously with honey or hot honey.","Refrigerate until ready to serve.",[169,50],{"_12":3966,"_14":3967,"_8":3968,"_10":3969,"_22":3970,"_37":3977,"_46":3982,"_18":170,"_20":741,"_16":355,"_517":89},"2024-12-23","feta-avocado-dip","Feta Avocado Dip ","

This is the perfect recipe for the festive period! It makes a great appetiser or it’s delicious served on top of toast!

What’s the best way to store this dish?

Avocados tend to brown quickly due to oxidation, so to keep your dip as fresh as possible:

Prepare Ahead: If you need to make the dip in advance, transfer it to an airtight container.
Prevent Browning: Press a layer of cling film (plastic wrap) directly onto the surface of the dip to minimise air exposure.
Refrigerate: Store in the fridge for up to 4 hours before serving.
Freshen Up: Before serving, give the dip a quick stir and add the toppings just before presentation.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another dish, be sure to try out these recipes:

Honey Cranberry Cheese Log

",[3971],{"_25":417,"_22":3972},[3973,886,2762,3974,2746,2852,3975,3976],"3 ripe avocados","1/4 tsp smoked paprika","100g feta, crumbled","For the topping: extra crumbled feta, pomegranate seeds, mint leaves, dill sprigs",[3978,3979,3980,3981],"Scoop the flesh of the avocados into a bowl. Add the lemon juice, garlic powder, smoked paprika, water, and a pinch of salt. Mash everything together until smooth and creamy. Adjust seasoning if needed.","Gently fold in the crumbled feta cheese. ","Transfer the dip to a serving bowl. Sprinkle extra feta, pomegranate seeds, fresh mint leaves, and dill sprigs on top. ","Serve immediately with crisps, crackers, or fresh vegetables.",[169,50],{"_12":3984,"_14":3985,"_8":3986,"_10":3987,"_22":3988,"_37":4010,"_46":4016,"_18":19,"_20":170,"_16":17,"_517":53},"2025-01-07","spicy-salmon-noodles","Spicy Salmon Noodles","

This is the perfect quick noodle recipe, and it’s great for using up any leftover smoked salmon!

What’s the best way to store this dish?

Place in an airtight container in the fridge.

Can this be frozen?

I wouldn’t recommend freezing this!

If you’re looking for another dish, be sure to try out these recipes:

",[3989,3997,4005],{"_25":271,"_22":3990},[1860,3991,3992,3927,3993,2058,3994,3995,3996],"1 tsp chopped scotch bonnet chilli","1 tbsp sriracha","60g tomato paste","200ml water","100g smoked salmon, chopped into bitesize pieces","120g dry noodles, cooked",{"_25":3998,"_22":3999},"honey soy glaze",[4000,4001,4002,4003,4004],"2 tsp honey","1/2 tsp dark soy sauce","1 tsp cornflour","1 tbsp + 2 tsp water","1/2 tsp chilli oil",{"_25":4006,"_22":4007},"topping",[4008,4009],"sliced spring onion","sesame seeds",[4011,4012,4013,4014,4015],"Heat a pan over medium heat and add a little oil. Add the chopped garlic and scotch bonnet chilli, cooking for 1–2 minutes until fragrant. Stir in the sriracha, miso paste, and tomato paste, mixing well. ","Dissolve the cornflour in the water, then pour it into the pan. Cook for 3–4 minutes, stirring until the sauce thickens. Stir in the smoked salmon.","Add the cooked noodles to the pan and toss until they are well coated in the sauce.","In a small bowl, mix the honey, dark soy sauce, cornflour, water, and chilli oil. Heat the mixture in a small pan over low heat, stirring constantly, until it thickens into a glaze.","Drizzle the honey soy glaze over the noodles. Top with sliced spring onions and a sprinkle of sesame seeds.",[51,148],{"_12":4018,"_14":4019,"_8":4020,"_10":4021,"_22":4022,"_37":4038,"_46":4046,"_18":170,"_20":87,"_16":4047,"_517":53},"2025-01-13","marry-me-chicken-soup","Marry Me Chicken Soup ","

This is a slightly lighter take on the classic Marry Me Chicken Soup, with just 463 calories and 31g of protein per serving!

How to store

Transfer the soup to an airtight container and refrigerate. Reheat on the stovetop or in the microwave until piping hot before serving.

Can you freeze it?

Absolutely! This soup freezes well. Simply defrost overnight in the fridge or use the microwave for a quicker option.

If you’re looking for another dish, be sure to try out these recipes:

",[4023],{"_25":417,"_22":4024},[1700,4025,4026,4027,4028,4029,4030,2762,4031,4032,4033,4034,4035,4036,4037,3711],"2 garlic cloves, minced","50g sun-dried tomatoes, chopped","45g tomato paste","3/4 tsp dried thyme (or oregano, or mixed herbs!)","1/4 tsp chilli flakes (adjust to taste)","1/2 tsp smoked paprika","1100ml chicken stock (made with 1 stock cube or fresh stock)","150g dry pasta (I used mafalda corta!)","70g cream cheese","180g rotisserie chicken, shredded","50g fresh spinach leaves","10g grated parmesan cheese (plus extra for serving, optional)","10g fresh parsley, chopped",[4039,4040,4041,4042,4043,4044,4045],"Heat about 1 tbsp of oil in a large pot over medium-high heat. You could use the oil from the jar of sun-dried tomatoes, or olive oil/vegetable oil will both work well! Once hot, add the onion and cook until softened, about 5 minutes. Stir often.","Add the garlic, sun-dried tomatoes, tomato paste, dried thyme, chilli flakes, smoked paprika, and garlic powder. Cook for 2 minutes, stirring frequently, until fragrant.","Pour in the chicken stock and bring to a simmer. Add the dry pasta and cook according to the package instructions, stirring occasionally to prevent sticking. Mine took about 15 minutes to cook! ","Stir in the shredded rotisserie chicken and spinach leaves. Simmer for 1-2 minutes, or until the chicken is heated through and the spinach has wilted.","Reduce the heat to low and whisk in the parmesan, parsley and cream cheese until fully melted and incorporated.","Adjust seasoning with salt and pepper if needed.","Serve hot, garnished with extra parmesan, parsley, or a drizzle of sun-dried tomato oil, if desired.",[51,213],"3",{"_12":4049,"_14":4050,"_8":4051,"_10":4052,"_22":4053,"_37":4078,"_46":4087,"_18":170,"_20":697,"_16":355,"_517":53},"2025-01-21","pearl-couscous","Creamy Couscous and Crispy Chickpeas","

Pearl couscous, also known as Israeli or giant couscous, forms the base of this dish, creating a creamy, risotto-like texture. It’s finished with crispy roasted chickpeas and a harissa-tahini yoghurt topping. There’s just under 30g of protein per portion and about 560 calories!

How to Store

Transfer to an airtight container and refrigerate. Reheat on the stovetop or in the microwave until piping hot before serving.

Can You Freeze It?

Absolutely! This dish freezes well. Simply defrost overnight in the fridge or use the microwave for a quicker option.

If you’re looking for another dish, be sure to try out these recipes:

[pearl-couscous-2.jpeg]

",[4054,4057,4068,4074],{"_25":147,"_22":4055},[4056,1624,3136,923,3066],"1 x 400g can chickpeas, drained",{"_25":4058,"_22":4059},"couscous",[130,1400,4060,4061,4062,4063,1030,4064,4065,4066,4067,3742],"1 tsp ground ginger","2 tsp turmeric","2 tsp ground cumin","2 tsp ground cinnamon","200g pearl couscous (dry weight)","200g sweet potato, 1/2 inch cubes","1 litre stock ","60g cream cheese ",{"_25":4069,"_22":4070},"harissa tahini yoghurt",[4071,2604,4072,4073],"200g greek yoghurt","2 tbsp harissa","2 tbsp red wine vinegar ",{"_25":4075,"_22":4076},"toppings",[4077,2675],"120g feta, crumbled",[4079,4080,4081,4082,4083,4084,4085,4086],"Preheat your oven to 220°C (200°C fan). Drizzle about 1 tablespoon of oil onto a small shallow baking tray and add the chickpeas.","Sprinkle the smoked paprika, ground garlic, ground cumin, salt, and pepper over the chickpeas. Toss everything together well with your hands. Roast in the oven for 15-20 minutes, or until the chickpeas are crisp.","Heat about 1 tablespoon of butter or oil in a medium pan over medium heat. Add the chopped onion and cook until softened.","Stir in the garlic, ginger, turmeric, cumin, cinnamon, paprika. Cook for 2 minutes to release the flavours.","Add the pearl couscous and sweet potato to the pan and stir well. Pour in the stock and bring to a gentle simmer. Cook for 10-15 minutes, stirring frequently, until the couscous and sweet potato is tender. ","For the harissa tahini yoghurt, mix everything together in a small bowl. ","Stir in the cream cheese into the couscous until fully combined. ","Top with crumbled feta, spring onion and harissa yoghurt. ",[51,49],{"_12":4089,"_14":4090,"_8":4091,"_10":4092,"_22":4093,"_37":4102,"_46":4108,"_18":170,"_20":741,"_16":4109,"_517":53},"2025-01-28","sleepy-girl-fudge","Sleepy Girl Fudge ","

There’s cherries and almonds in this recipe, both of which meant to promote better sleep! Surprisingly there’s caffeine in chocolate so skip the evening chocolate snack and make this instead!

How to Store

Transfer to an airtight container and store in the freezer (they can be eaten from frozen!).

If you’re looking for another dish, be sure to try out these recipes:

",[4094],{"_25":417,"_22":4095},[4096,4097,4098,4099,428,4100,4101],"180g almond butter ","60g pumpkin seeds","55g melted butter or coconut oil","1.5–2 tbsp runny honey (adjust to taste)","1/8 tsp almond essence (optional)","50g dried sour/tart cherries",[4103,4104,4105,4106,4107],"Prepare the tin: Line an 8x8-inch (20x20 cm) baking tin with parchment paper.","Mix the ingredients: In a large bowl, combine all the ingredients until evenly mixed. ","Set the mixture: Transfer the mixture to the prepared tin and spread it out evenly.","Freeze: Place the tin in the freezer until the mixture is firm, about 1–2 hours.","Slice and store: Once solid, slice into 12 cubes. Store the bites in an airtight container in the freezer.",[50,3919],"12",{"_12":4111,"_14":4112,"_8":4113,"_10":4114,"_22":4115,"_37":4131,"_46":4140,"_18":170,"_20":697,"_16":4141,"_517":53,"_171":3919},"2025-02-10T10:58:41.138Z","almond-brownies","Healthier Brownies ","

These healthier fudgy brownies have about 1/2 the amount of sugar compared to a normal brownie, they’re gluten free, and they have extra protein and fibre from the almonds!

How to Store

Transfer to an airtight container. Then can be kept on the counter or fridge for about 5-7 days.

If you’re looking for another dish, be sure to try out these recipes:

[almond-brownies-2.jpeg]

",[4116,4124],{"_25":4117,"_22":4118},"brownies ",[4119,4120,103,4121,4122,2852,4123],"120g butter, melted","200g honey","2 tsp vanilla extract","300g ground almonds","60g cocoa powder",{"_25":4125,"_22":4126},"optional toppings",[4127,4128,4129,4130],"20g dark chocolate, chopped","15g milk chocolate, chopped","15g white chocolate, chopped","30g raspberries",[4132,4133,4134,4135,4136,4137,4138,4139],"Preheat the oven to 180°C (160°C fan). Line an 8x8-inch square tin with baking paper.","In a large bowl, whisk together the melted butter, honey, eggs, and vanilla extract until smooth.","Add the ground almonds, salt, and cocoa powder, then stir until fully combined.","Pour the batter into the lined tin, spreading it evenly.","Sprinkle the chopped chocolate on top (if using).","Bake for 16–18 minutes, or until just set.","If using raspberries, scatter them over the brownies once baked.","Allow to cool completely, then slice into 16 squares and enjoy!",[3919],"16",{"_12":4143,"_14":4144,"_8":4145,"_10":4146,"_22":4147,"_37":4167,"_46":4172,"_18":170,"_20":88,"_16":17,"_517":53},"2025-02-18T15:36:37.571Z","broccoli-sesame-salad","Sesame Broccoli Salad","

This sesame broccoli salad has 31g of protein per serving and 487 calories!

How to Store

Transfer to an airtight container and store in the fridge for 3-5 days.

If you’re looking for another dish, be sure to try out these recipes:

",[4148,4158,4161],{"_25":740,"_22":4149},[4150,4151,4152,4153,4154,4155,4156,4157,138],"1 400g can chickpeas, drained and rinsed (approx. 240g drained weight)","1 broccoli head, cut into small florets (about 250g) ","3 large carrots, cut into 1 inch batons (about 175g carrots) ","Spices: 1 tsp smoked paprika, 1 tsp ground garlic","2 spring onion, finely chopped","100g edamame seeds (cooked) ","50g feta, crumbled","1 tsp sesame seeds",{"_25":900,"_22":4159},[459,4160],"100ml wine vinegar or apple cider vinegar",{"_25":2600,"_22":4162},[3219,4163,4164,4165,4166],"1 tbsp red wine vinegar","1/2 - 1 tbsp sriracha (adjust to taste)","1 tbsp tahini","2–4 tbsp water (to adjust consistency)",[4168,4169,4170,4171],"Preheat the oven to 200°C (fan). On a large shallow baking tray, toss the chickpeas, broccoli, and carrots with the spices, oil, and a pinch of salt. Roast for 25 minutes, or until golden and tender.","While the vegetables roast, place the sliced red onion in a small bowl and pour over the vinegar. Let it sit while preparing the rest of the salad.","Whisk together the Greek yogurt, red wine vinegar, sriracha, tahini, and water until smooth. Adjust consistency as needed.","In a large bowl, combine the roasted chickpeas, broccoli, and carrots with the spring onions, edamame, feta, sesame seeds, and pickled red onion. Drizzle over the dressing, toss gently, and serve.",[51,740],{"_12":4174,"_14":4175,"_8":4176,"_10":4177,"_22":4178,"_37":4195,"_46":4203,"_18":170,"_20":87,"_16":355,"_517":53},"2025-02-25T11:16:15.858Z","charred-tomato-beans","Charred Tomato Beans ","

This recipe is great for meal prep and goes excellently with some crusty bread!

How to Store

Transfer to an airtight container and store in the fridge for 3-5 days.

If you’re looking for another dish, be sure to try out these recipes:

",[4179,4191],{"_25":49,"_22":4180},[4181,1700,4182,4183,4184,4185,4186,3993,4187,4188,4189,4190],"300g cherry tomatoes","1 stalk celery, finely chopped","3 garlic cloves, minced","¼ tsp chilli flakes","2 tsp smoked paprika","1 tsp fresh rosemary, finely chopped","2 x 400g cans of white beans (including liquid, if unsalted!)","130g cashew cream (see recipe below) or double cream","1 tbsp oil (olive oil or other neutral oil)","Salt and pepper, to taste",{"_25":4192,"_22":4193},"cashew cream",[4194],"70g raw cashews",[4196,4197,4198,4199,4200,4201,4202],"Make the cashew cream (if using), place the cashews in a small bowl and cover them with boiling water. Let soak for 10 minutes, then drain. Blend the soaked cashews with 80ml water until smooth. Set aside.","Preheat the grill (broiler) to high. Place the cherry tomatoes on a baking tray and grill until blackened and blistered, about 5–7 minutes. Set aside.","Heat 1 tbsp oil in a large pan over medium heat. Add the chopped onion and celery, cooking until softened (about 5 minutes).","Stir in the garlic, chilli flakes, smoked paprika, rosemary, and tomato paste. Cook for another minute until fragrant.","Pour in the canned beans (including the liquid, if unsalted!) and add the charred tomatoes. Stir well and bring to a gentle simmer. Note: if your beans come in salted water or you don't want to add the bean stock, then just add a splash of water instead.","Stir in the cashew cream (or double cream). Simmer for 2 minutes to combine flavours.","Taste and adjust seasoning with salt and pepper. Serve warm, optionally with crusty bread or over rice.",[51,49,148],{"_12":4205,"_14":4206,"_8":4207,"_10":4208,"_22":4209,"_37":4219,"_46":4226,"_18":170,"_20":170,"_16":4227,"_517":53},"2025-02-28T14:26:00.690Z","chocolate-oat-pancakes","Salted Chocolate Chip Oat Pancakes ","

These salted chocolate chip oat pancakes are higher in protein and fibre than normal pancakes! Depending on what I have in the fridge I either make these with cottage cheese or thick strained greek yoghurt (cottage cheese will add a bit more protein to the recipe though!).

If you're interested, the nutrition for these are:

Calories: 361
Protein: 21g
Carbs: 29g
Fibre: 5.7g

[chocolate-oat-pancakes-2.jpeg]

How to Store

Transfer to an airtight container and store in the fridge for 3-5 days.

If you’re looking for another dish, be sure to try out these recipes:

[chocolate-oat-pancakes-3.jpeg]

",[4210],{"_25":417,"_22":4211},[4212,4213,4214,4215,366,4216,4217,4218],"70g oats","1 tbsp flax seeds","1 tsp baking powder","1 tsp vanilla extract (optional)","¼ tsp flaky salt (adjust to taste)","160g cottage cheese","Handful of dark chocolate chips/chopped dark chocolate (about 70% cocoa) ",[4220,4221,4222,4223,4224,4225],"In a blender add the oats, flax seeds, baking powder and salt. Blitz until a powder has formed. ","Add the vanilla, eggs, and cottage cheese. Blend until smooth. ","Heat butter or oil in a frying pan over a medium heat. ","Pour small amounts of batter onto the pan to form pancakes (it should make enough for about 6!). Sprinkle chocolate chips on top and press them in slightly and cover with a little extra batter to prevent burning.","Cook for 2-3 minutes, then flip and cook for another 1-2 minutes until golden.","Optionally top with extra flaky salt, a drizzle of honey or maple syrup, and more chocolate chips.",[84,148,2725,3919],"2 (makes 6)",{"_12":4229,"_14":4230,"_8":4231,"_10":4232,"_22":4233,"_37":4241,"_46":4250,"_18":170,"_20":87,"_16":4047,"_517":53,"_171":2726},"2025-03-10","feta-frittata","High Protein Feta Frittata ","

If you find it hard to get enough protein in the morning, this easy recipe packs 30g of protein and just 373 calories - perfect for a quick breakfast or meal prep!

How to Store

Transfer to an airtight container and store in the fridge for 3-5 days.

If you’re looking for another dish, be sure to try out these recipes:

",[4234],{"_25":417,"_22":4235},[4236,4237,4238,4239,4190,4240],"9 eggs","150g edamame (shelled, I used frozen!)","90g feta, crumbled","3 tbsp grated parmesan ","Optional toppings: chopped fresh herbs (parsley, chives, or basil), extra crumbled feta",[4242,4243,4244,4245,4246,4247,4248,4249],"Preheat the oven to 180°C fan (200°C conventional). ","Place the edamame in a bowl and cover with boiling water. Let sit whilst you prepare the rest of the ingredients, then drain.","Line a 9x9 inch baking tin with baking paper or grease an ovenproof skillet.","In a large bowl, whisk the eggs with salt and pepper.","Stir in the crumbled feta and drained edamame, then pour the mixture into the prepared baking dish.","Sprinkle the parmesan evenly over the top.","Bake for 15 minutes, or until the frittata is just set in the centre.","Top with fresh herbs and extra feta, if using.",[51,213,2726,2725],{"_12":4252,"_14":4253,"_8":4254,"_10":4255,"_22":4256,"_37":4266,"_46":4274,"_18":170,"_20":741,"_16":17,"_517":53},"2025-03-17","yoghurt-waffle","Tiramisu Waffle Yoghurt Pot ","

I love making a yoghurt pot when I’m craving a sweet treat but still want something healthy. With just under 20g of protein per pot, it’s a delicious way to help reach your protein goals!

How to Store

Transfer to an airtight container and store in the fridge for 3-5 days.

If you’re looking for another dish, be sure to try out these recipes:

",[4257],{"_25":417,"_22":4258},[4259,4260,4261,4262,4263,4264,4265],"75ml strong coffee","2 small belgian waffles","300g greek yoghurt","30g 70% dark chocolate, chopped","1-2 tsp vanilla extract","100g strawberries, chopped","Honey, to taste",[4267,4268,4269,4270,4271,4272,4273],"Prepare two small tupperware / pots with lids (about 300ml capacity each), alternatively you could also just use a glass! ","Cut the waffles to fit the pot. To do this, place the waffle on a chopping board, turn the pot upside down over it, and press down to cut out the right size.","In a bowl, mix together the greek yogurt, most of the chopped dark chocolate (reserve some for topping), and vanilla extract. Taste and add honey if you’d like it sweeter.","Spoon half the yoghurt mixture into the pots, then add a layer of chopped strawberries.","Pour the coffee into a shallow bowl, dip the waffle in, and turn it to coat evenly. Place it on top of the strawberries in the pot.","Add the remaining yoghurt mixture, then top with more strawberries and chopped chocolate. Drizzle with honey if desired.","Enjoy immediately or chill for later!",[3919],{"_12":4276,"_14":4277,"_8":4278,"_10":4279,"_22":4280,"_37":4288,"_46":4295,"_18":170,"_20":741,"_16":121,"_517":53,"_171":3919},"2025-03-24T14:39:38.966Z","berry-chocolate","Berry Chocolate Bark","

I need a daily sweet treat and this chocolate bark is great because it’s so customisable; use whatever berries you want, or leave them out and add some nuts or dried fruit, the options are endless!

How to Store

Transfer to an airtight container and store in the fridge for 3-5 days.

If you’re looking for another dish, be sure to try out these recipes:

",[4281],{"_25":417,"_22":4282},[4283,4284,4285,4286,4287],"40g raspberries","40g blueberries","25g raisins (I used golden ones!)","100g dark chocolate (at least 70%), broken into small pieces ","30g white chocolate, broken into small pieces ",[4289,4290,4291,4292,4293,4294],"Line a 2lb loaf tin with parchment paper.","Scatter the raspberries, blueberries, and raisins evenly over the bottom of the tin. ","Melt the chocolate: In two separate bowls, add the dark chocolate and white chocolate and melt them gently. You can do this in the microwave in 20-second bursts, stirring in between, or over a bain-marie (a heatproof bowl set over a pot of simmering water).","Pour the dark chocolate evenly over the berries, then drizzle over the white chocolate. ","Place the loaf tin in the fridge for about 1–2 hours, or until the chocolate is fully set.","Once set, lift the chocolate slab out of the tin using the parchment paper. Slice into bars or break into chunks, and enjoy!",[84,3919],{"_12":4297,"_14":4298,"_8":4299,"_10":4300,"_22":4301,"_37":4314,"_46":4324,"_18":170,"_20":697,"_16":121},"2025-03-27T11:55:51.403Z","croissant-protein-bagel","Croissant Protein Bagel ","

These easy bagels are high in protein from the greek yoghurt, but also have a delicious flaky richness from the butter!

How to Store

Transfer to an airtight container or slice and freeze!

If you’re looking for another dish, be sure to try out these recipes:

",[4302,4310],{"_25":4303,"_22":4304},"bagels",[4305,4306,4307,4308,4309],"180g plain flour","1 tbsp baking powder","½ tsp flaky salt","40g cold salted butter, grated","180g thick, strained Greek yoghurt (0% fat)",{"_25":4006,"_22":4311},[4312,4313],"1 egg, beaten","Sesame seeds",[4315,4316,4317,4318,4319,4320,4321,4322,4323],"Preheat the oven to 170°C fan. Line a baking tray with parchment paper.","Prepare the butter: Grate the cold butter and place it in the freezer until needed.","Mix dry ingredients: In a large bowl, combine the flour, baking powder, and salt.","Incorporate the butter: Stir in the grated butter until evenly distributed.","Add yoghurt: Use your hands to bring the dough together. No kneading is required, but work the dough gently in the bowl until it forms a cohesive mixture (it doesn’t need to be perfectly smooth!). Avoid overworking to keep the butter cold.","Shape the bagels: Divide the dough into 6 equal portions. Roll each portion into a ball. Poke a hole in the centre (you could use the end of a wooden spoon!), then gently stretch and shape it into a bagel shape with a 1.5-inch hole in the middle.","Brush each bagel with beaten egg, then sprinkle with sesame seeds.","Bake for 20-25 minutes, or until golden brown.","Cool completely: Let the bagels rest for at least 20 minutes before serving.",[213,2725],{"_12":4326,"_14":4327,"_8":4328,"_10":4329,"_22":4330,"_37":4354,"_46":4367,"_18":87,"_20":409,"_16":4047,"_517":53},"2025-03-30T16:50:35.435Z","dubai-brownie","Dubai Chocolate Brownies ","

This is a small batch recipe for the viral Dubai chocolate brownies!

How to Store

Transfer to an airtight container.

If you’re looking for another dish, be sure to try out these recipes:

",[4331,4342,4349],{"_25":4332,"_22":4333},"brownie",[64,4334,4335,4336,4337,4338,4339,4340,4341],"25g cocoa powder","1/4 teaspoon fine salt","1/4 teaspoon coffee powder (optional)","2/3 teaspoon vanilla extract","55g unsalted butter","75g caster sugar","40g brown sugar (light or dark)","40g plain flour",{"_25":4343,"_22":4344},"pistachio filling",[4345,4346,4347,4348],"20g unsalted butter","40g kataifi pastry, finely chopped","65g pistachio cream (or more, if desired)","5g tahini",{"_25":4350,"_22":4351},"ganache ",[4352,4353],"60g milk chocolate, chopped","60g double cream",[4355,4356,4357,4358,4359,4360,4361,4362,4363,4364,4365,4366],"Preheat the oven to 160°C (fan). Line a small baking tin (about 7x4 inch) with parchment paper.","For the brownie: In a mixing bowl, whisk together the egg, cocoa powder, salt, coffee powder (if using), and vanilla extract until smooth.","In a saucepan over low heat, melt the butter and sugars until butter is fully melted. If using coffee powder, stir it in now.","Gradually whisk the warm butter-sugar mixture into the cocoa-egg mixture.","Fold in the flour until just combined.","Pour the batter into the lined tin and smooth the top.","Bake for 15 minutes, or until the centre is just set. Let the brownie cool completely before adding the filling.","For the pistachio filling: In a pan, melt 20g butter over medium heat. Add the kataifi pastry and stir continuously until it turns golden brown.","In a separate small pan or microwave-safe bowl, gently warm the pistachio cream until it reaches a pourable consistency. Stir in the tahini.","Combine the kataifi pastry and pistachio mixture, then spread evenly over the cooled brownie base.","For the ganache: Heat the double cream in a saucepan until just simmering (do not boil). Pour it over the chopped milk chocolate in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth.","Pour the ganache over the pistachio layer, spreading evenly. Let it set before slicing and serving.",[84],{"_12":4369,"_14":4370,"_8":4371,"_10":4372,"_22":4373,"_37":4379,"_46":4388,"_18":19,"_20":87,"_16":4141,"_517":53},"2025-04-03T09:55:58.784Z","mini-egg-square","Mini Egg Squares ","

If you want a quick and easy mini egg recipe, then this is for you!

How to Store

Transfer to an airtight container, they should keep for about 3-5 days.

If you’re looking for another dish, be sure to try out these recipes:

",[4374],{"_25":417,"_22":4375},[4376,4377,4378],"300g cookie dough","220g chocolate (I used a Mini Egg chocolate bar!)","16 Mini Eggs",[4380,4381,4382,4383,4384,4385,4386,4387],"Preheat the oven to 170°C fan and line a 9x9-inch baking tin with baking paper.","Slice the cookie dough into 9 pieces and place them at the bottom of the baking tin. Press it down evenly to cover the base.","Bake for 10-15 minutes, until the cookie base is evenly cooked and golden.","Let the cookie base cool completely.","Break the chocolate into small pieces, place into a bowl and melt it. You can do this in short bursts in the microwave, stirring between each, or using a bain-marie (a heatproof bowl set over a pan of simmering water).","Spread the melted chocolate evenly over the cooled cookie base.","Place the Mini Eggs at even intervals across the surface.","Let the chocolate set, then slice into 16 squares. Enjoy!",[84],{"_12":4390,"_14":4391,"_8":4392,"_10":4393,"_22":4394,"_37":4402,"_46":4403,"_18":19,"_20":170,"_16":3244,"_517":53},"2025-04-08T13:11:34.293Z","pickle-egg-mayonnaise","Pickle Egg Mayonnaise ","

I love egg mayonnaise (aka egg salad!), so this is a higher-protein twist made with cottage cheese. You can also use thick, strained Greek yoghurt if you prefer.

How to Store

Transfer to an airtight container and store in the fridge - it should keep for 3 to 5 days.

If you’re looking for another dish, be sure to try out these recipes:

",[4395],{"_25":417,"_22":4396},[366,3237,2717,4397,4398,4399,4400,1510,4401],"40g pickled gherkin, chopped ","2-3 tbsp chives, chopped ","1/2 tsp dijon mustard","1 tbsp gherkin pickle juice ","Topping: chopped chives, sliced pickled gherkin ",[3391,3392,3393],[169,2725,2726],{"_12":4405,"_14":4406,"_8":4407,"_10":4408,"_22":4409,"_37":4419,"_46":4429,"_18":409,"_20":87,"_16":324,"_517":53},"2025-04-16T14:12:12.022Z","pistachio-cookie","Pistachio Brown Sugar Cookies ","

These pistachio cookies are delicious served as an afternoon sweet treat or with vanilla ice cream as a dessert!

How to Store

Transfer to an airtight container, they should keep for about 3-5 days.

If you’re looking for another dish, be sure to try out these recipes:

[pistachio-cookie-2.jpeg]

",[4410],{"_25":417,"_22":4411},[4412,4413,366,312,4414,4415,99,4416,4417,4418],"110g butter, melted","250g light or dark brown sugar","350g plain flour","1½ tsp baking powder","1 tsp flaky salt","150g chocolate chips","8 tsp pistachio cream/paste",[4420,4421,4422,4423,4424,4425,4426,4427,4428],"In a large bowl, whisk together the melted butter and brown sugar until smooth.","Add the eggs and vanilla extract, and whisk again until fully combined.","Stir in the flour, baking powder, baking soda, and flaky salt until a dough forms.","Fold in the chocolate chips.","Place the dough in the fridge to chill for 10 minutes.","Scoop roughly 120g of cookie dough and flatten it into a disc. Spoon 1 tsp of pistachio paste into the centre, then fold the dough over and seal it to completely enclose the filling. Repeat with the remaining dough.","Place in the freezer for 30 minutes or fridge for 1 hour. ","Preheat your oven to 190°C fan and line two large baking trays with baking paper. Or if you don’t want to bake them all at the same time, then you can keep the shaped cookie dough in the freezer! ","Bake for 12-14 minutes, then let the cookies cool on the tray before serving.",[84],{"_12":4431,"_14":4432,"_8":4433,"_10":4434,"_22":4435,"_37":4443,"_46":4445,"_18":19,"_20":741,"_16":976},"2025-04-29T12:24:54.884Z","bounty-yoghurt","Yoghurt Bowl (Chocolate Coconut)","

I probably eat a yoghurt bowl each day and I love changing the toppings around! This is ready in 5 minutes, and depending on what brand of yoghurt you use, it has around 26g protein (with 5g fibre and 410 calories too). This one has chocolate and coconut, so it gives a bounty chocolate bar vibe!

How to Store

Transfer to an airtight container, it should keep for about 3-5 days (although the desiccated coconut will become softer after being in the fridge!).

If you’re looking for another dish, be sure to try out these recipes:

",[4436],{"_25":417,"_22":4437},[4438,4439,4440,4441,4442,3424],"200g greek yoghurt (high protein, like skyr or sage) ","1/2 - 1 banana, sliced","10g nut butter (I used tahini because I ran out of almond butter!) ","15g dark chocolate 70-90%, chopped or melted ","10g desiccated coconut, toasted (coconut flakes would also work!)",[4444],"Place the yoghurt in a bowl then add the toppings, and that's it! ",[2725,3919],{"_12":4447,"_14":4448,"_8":4449,"_10":4450,"_22":4451,"_37":4463,"_46":4471,"_18":170,"_20":170,"_16":4472},"2025-05-06T07:36:18.443Z","easy-gochujang-chicken","Easy Gochujang Chicken ","

This easy gochujang chicken recipe comes together in under 30 minutes, making it the perfect weeknight dinner idea. It’s quick, flavourful, and ideal for busy evenings! Plus, it makes great leftovers, so it’s perfect for meal prep too. Crispy chicken pieces are coated in a sweet and spicy gochujang sauce, using just a handful of simple ingredients (only about 8!). It’s absolutely delicious on its own, or served with rice or noodles for a more filling meal. It’s also great served stuffed in lettuce cups too!

[easy-gochujang-chicken-2.jpeg]

How to Store

Transfer to an airtight container, and store in the fridge. It should keep for about 3-5 days.

If you’re looking for another dish, be sure to try out these recipes:

",[4452,4457],{"_25":2049,"_22":4453},[3301,2108,4454,4455,4456],"1 tbsp soy sauce","1 tbsp vinegar (rice vinegar or white wine vinegar)","1 tbsp honey (or maple syrup)",{"_25":539,"_22":4458},[4459,4460,2762,1023,4461,4462],"500g skinless boneless chicken thigh or breast, diced","50g cornstarch","Neutral oil, for frying","To serve: 1 spring onion, finely sliced",[4464,4465,4466,4467,4468,4469,4470],"In a small bowl, mix together all the sauce ingredients until smooth and combined.","In a large bowl, toss the chicken with cornstarch, garlic powder, and salt until evenly coated.","Heat enough oil in a large frying pan to coat the base (about 1/4 inch deep, or less if you prefer).","Once the oil is hot (test with a small piece of chicken—it should sizzle), add the chicken in an even layer. Cook over medium-high heat until golden and fully cooked through, turning as needed.","Reduce the heat to low. Pour in the sauce and stir to coat the chicken.","Let the sauce simmer for a minute or two until it thickens slightly and clings to the chicken.","Top with spring onion and enjoy!",[51,213],"3-4",{"_12":4474,"_14":4475,"_8":4476,"_10":4477,"_22":4478,"_37":4494,"_46":4501,"_18":19,"_20":697,"_16":17},"2025-05-13T14:45:38.095Z","viral-cottage-cheese-bowl","Viral Cottage Cheese Beef Sweet Potato Bowl","

This high-protein, low-calorie beef and sweet potato bowl is a simple and satisfying meal that delivers 40g of protein per serving and just 481 calories. It's a quick, easy dinner option that also works well for meal prep. The recipe combines savoury spiced beef, creamy cottage cheese, tender roasted sweet potatoes, and a sweet-and-spicy honey hot sauce. It comes together with just a few ingredients and minimal effort, making it perfect for busy weeknights or prepping meals in advance. For meal prep, store the sweet potato and beef together, and keep the avocado and cottage cheese separate until ready to serve.

The seasoning can be easily adjusted. While this version uses smoked paprika, garlic, and oregano, it also tastes great with added chilli powder, ground cumin, or ground coriander for a more complex flavour profile.

How to Store

Transfer to an airtight container, and keep in the fridge. It should keep for about 3-5 days.

If you’re looking for another dish, be sure to try out these recipes:

",[4479,4483,4488],{"_25":4480,"_22":4481},"beef",[4482,185,1624,924,4190,555],"250g beef mince (ideally 5% fat) ",{"_25":4484,"_22":4485},"sweet potato ",[4486,2762,4487,261],"2 medium sweet potatoes, cut into 1-inch cubes","Salt, to taste",{"_25":4489,"_22":4490},"sides and toppings",[3760,4491,4492,4493],"1 large avocado, diced or mashed","Hot sauce, to taste","Drizzle of honey",[4495,4496,4497,4498,4499,4500],"Preheat the oven to 200°C (fan). Lightly oil a baking dish.","Add the cubed sweet potatoes to the dish, sprinkle with 1 tsp garlic powder and salt. Roast for about 20 minutes, or until tender and golden.","Heat a little oil in a large frying pan over high heat. Add the beef mince, season with salt and pepper, and cook until fully browned.","Reduce heat to low. Stir in garlic powder, smoked paprika, and oregano. Cook for an additional 2–3 minutes. ","In a serving bowl, add the roasted sweet potato, beef, cottage cheese, and avocado.","Drizzle with honey and hot sauce to taste. Enjoy warm! ",[51,213],{"_12":4503,"_14":4504,"_8":4505,"_10":4506,"_22":4507,"_37":4514,"_46":4516,"_18":19,"_20":741,"_16":976},"2025-05-16T13:06:19.319Z","greek-yoghurt-bowl","Greek Yoghurt Bowl","

This healthy yoghurt bowl recipe is a high-protein, quick option that works any time of day - whether you need a nourishing snack, a post-workout refuel, or something light and satisfying. With creamy Greek yoghurt and endlessly customisable toppings, it’s ready in just 5 minutes and easy to make your own. I love switching things up, but this combo is one of my current favourites!

How to Store

To ensure the biscuits stay crisp, I’d recommend eating this straight away!

If you’re looking for another dish, be sure to try out these recipes:

",[4508],{"_25":417,"_22":4509},[4510,4511,4512,4513],"100-200g greek yoghurt (high protein, like skyr or sage)","1 biscuit, crumbled (I used a digestive!) ","1-3 tsp lemon curd","30-50g blueberries ",[4515],"Place the yoghurt in the bowl then add the toppings! ",[3919],{"_12":4518,"_14":4519,"_8":4520,"_10":4521,"_22":4522,"_37":4536,"_46":4544,"_18":19,"_20":697,"_16":355},"2025-05-20T14:18:02.462Z","butter-tomato-beans","Butter Tomato Beans","

This is the perfect easy, quick weeknight dinner, and it makes even better leftovers! It uses just a handful of simple ingredients, but delivers maximum flavour. Thanks to the beans, it’s also a great source of fibre and plant-based protein. Everything is cooked in one pan, which means minimal washing up (always a win) and it's ready in 30 minutes too!

The creamy base comes from homemade cashew cream, but don’t worry if that’s not your thing because it’s very flexible. You can swap it for double cream, vegan cream, or even a spoonful of cream cheese. I’ve been using cashew cream lately because it adds extra nutrients and a bit more protein, but it’s entirely up to you!

How to store

Transfer to an airtight container, and keep in the fridge. It should keep for about 3-5 days.

If you’re looking for another dish, be sure to try out these recipes:

",[4523,4532],{"_25":4524,"_22":4525},"butter tomato beans",[3191,4526,4527,4528,1860,3993,4529,4530,4531,4190],"2 onions, finely chopped","400g cherry tomatoes, halved","2 tbsp balsamic glaze","1 tbsp fresh thyme, chopped","2 x 400g can cannellini beans (including the liquid)","1 batch of cashew cream (see below) - or instead, you could use double cream, vegan cream or a spoonful of cream cheese! ",{"_25":4192,"_22":4533},[4534,4535],"70g cashews","70ml water",[4537,4538,4539,4540,4541,4542,4543],"In a large pan, melt the butter over medium heat. Add the chopped onion and cook for 5–8 minutes, until softened.","Place the cashews in a small bowl then cover with boiling water. ","Add the cherry tomatoes and cook for another 5 minutes, stirring occasionally. Add a splash of water if the pan gets too dry.","Stir in the balsamic glaze, garlic, tomato paste, and fresh thyme. Cook for around 5 minutes, stirring frequently until everything is soft and fragrant.","Drain the cashews then blend with 70ml water. ","Add the cannellini beans along with their liquid (if you don’t want to add the bean liquid then just pour in a splash of water!). Add the cashew cream then simmer for a few minutes until warmed through and slightly thickened.","Taste and season with salt and pepper. Serve warm! ",[49,213,50],{"_12":4546,"_14":4547,"_8":4548,"_10":4549,"_22":4550,"_37":4567,"_46":4574,"_18":19,"_20":87,"_16":4047},"2025-06-02T19:13:03.024Z","high-protein-sushi-bowl","High Protein Sushi Bowl","

If you’re looking a quick, high-protein meal that’s perfect for lunch, dinner, or meal prep then make this sushi bowl! It’s made with just a handful of simple ingredients, comes together quickly, and delivers around 32g of protein per serving with 416 calories. It’s customisable, budget-friendly, and full of flavour!

A base of fragrant rice is topped with refreshing cucumber, creamy edamame, some umami rich seaweed, tuna and a creamy sriracha sauce. This recipe is pretty flexible though, it's great with avocado instead of the edamame beans, or even some grated carrot! If you don't want to add tuna, then it'll be delicious with tofu, chicken or salmon. It’s topped with a creamy sriracha yoghurt sauce, but you can also drizzle on chilli sauce and a bit of Kewpie mayo instead if you prefer!

How to store

Transfer to an airtight container, and keep in the fridge. It should keep for about 3-4 days.

If you’re looking for another dish, be sure to try out these recipes:

",[4551,4562],{"_25":4552,"_22":4553},"sushi bowl",[4554,4555,4556,4557,4558,4559,4560,4561],"180g uncooked rice","2 x 145g cans tuna, drained","45g greek/skyr yoghurt","15g mayonnaise","100g cucumber, finely chopped","120g cooked edamame","3 tbsp sliced nori","Optional toppings: sesame seeds, chilli oil/sriracha drizzle, spring onion (sliced), soy sauce ",{"_25":4563,"_22":4564},"sriracha yoghurt sauce",[4565,4566],"60g greek/skyr yoghurt","30g sriracha",[4568,4569,4570,4571,4572,4573],"Cook the rice according to package instructions. Set aside to cool slightly.","Make the tuna mix by combining the drained tuna with 45g yoghurt and 15g mayonnaise.","Prepare toppings and mix-ins: chop cucumber, cook edamame (if needed), and slice nori.","Make the sriracha yoghurt sauce by mixing 60g yoghurt with 30g sriracha.","Assemble your bowl: start with a base of rice, then layer on tuna mix, cucumber, edamame, and nori. Drizzle with soy sauce and sriracha yoghurt.","Top with sesame seeds, chilli oil, spring onion and soy sauce if using. ",[51,2724,148],{"_12":4576,"_14":4577,"_8":4578,"_10":4579,"_22":4580,"_37":4593,"_46":4601,"_18":87,"_20":409,"_16":121},"2025-06-17T17:49:43.117Z","easy-banana-chocolate-chip-cake","Easy Banana Chocolate Chip Cake ","

This easy banana chocolate chip cake is made in just one bowl with minimal equipment! It’s a moist and flavourful cake that comes together in under 15 minutes, so it’s ideal for last-minute dessert cravings. It’s the best way to use up ripe bananas, and a deliciously simple crowd pleaser!

How to store

Transfer to an airtight container. It should keep for about 3-4 days.

If you’re looking for another dish, be sure to try out these recipes:

",[4581],{"_25":417,"_22":4582},[4583,4584,4585,366,4586,4587,4588,4589,99,4590,4591,4592],"2 ripe bananas (about 200g), mashed","130g buttermilk (or 120g milk mixed with 10g vinegar)","85g vegetable/sunflower oil","2 tsp vanilla extract (optional)","185g caster sugar","185g plain flour","½ tsp baking powder","½ tsp cinnamon (optional)","½ tsp flaky salt (or ¼ tsp fine salt)","100g chocolate chips",[4594,4595,4596,4597,4598,4599,4600],"Preheat the oven to 180c (160c fan). Grease a 9x9-inch square cake tin and line with baking paper.","In a large bowl, whisk together the mashed banana, buttermilk, oil, eggs, and vanilla extract (if using).","Add the caster sugar, plain flour, baking powder, baking soda, cinnamon (if using), and salt. Whisk until just combined.","Stir in half of the chocolate chips, reserving the rest for topping.","Pour the batter into the prepared tin and sprinkle the remaining chocolate chips over the top.","Bake for 25–30 minutes, or until golden and a skewer inserted into the centre comes out clean or with just a few moist crumbs.","Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!",[84],{"_12":4603,"_14":4604,"_8":4605,"_10":4606,"_22":4607,"_37":4617,"_46":4626,"_18":170,"_20":4141,"_16":4627,"_517":53},"2025-06-30T17:50:47.832Z","cottage-cheese-cookies","Chocolate Cottage Cheese Cookies","

These healthy chocolate cottage cheese cookies are fudgy, rich, and secretly packed with protein (nearly 5g per cookie!). They’re so easy to make and ready to bake in under 10 minutes. They’re also high in fibre, low in sugar and naturally sweetened!

How to store

Transfer to an airtight container and keep in the fridge for 3-4 days.

If you’re looking for another dish, be sure to try out these recipes:

[cottage-cheese-cookies-2.jpeg]

",[4608],{"_25":417,"_22":4609},[4610,4611,4612,4613,4614,4615,2852,4616],"125g cottage cheese","30g honey","½ tsp vanilla extract","50g ground almonds","15g cocoa powder","1 tbsp plain flour","50g chocolate (melted for dipping, or chopped to mix into the dough)",[4618,4619,4620,4621,4622,4623,4624,4625],"Preheat the oven to 180°C (160°C fan). Line a baking tray with parchment paper.","In a bowl, mix together the cottage cheese, honey, and vanilla until smooth.","Add the ground almonds, cocoa powder, flour, and salt.","Stir in the chopped chocolate if using. Alternatively, reserve the chocolate to melt and dip the cookies after baking.","Divide the mixture into 9 equal portions using a small cookie scoop or spoon. Roll into balls and place on the prepared tray.","Flatten each ball slightly with a fork.","Bake for 14–16 minutes, or until set. Let the cookies cool on the tray.","If using melted chocolate for dipping, dip the cooled cookies in melted chocolate, and allow to set before serving.",[3919,213],"9",{"_12":4629,"_14":4630,"_8":4631,"_10":4632,"_22":4633,"_37":4645,"_46":4654,"_18":19,"_20":170,"_16":17,"_517":53},"2025-07-08T12:51:49.239Z","15-minute-courgette-chickpeas","15 Minute Courgette (Zucchini!) Chickpeas","

These 15 minute courgette (zucchini!) chickpeas have just under 30g protein per portion! They’re really easy to make, so it’s the perfect mid-week meal.

How to store

Transfer to an airtight container and keep in the fridge for 3-4 days.

[15-minute-courgette-chickpeas-2.jpeg]

If you’re looking for another dish, be sure to try out these recipes:

[15-minute-courgette-chickpeas-3.jpeg]

",[4634],{"_25":417,"_22":4635},[4636,4637,4638,4639,4640,4641,4642,4643,4644,1510],"1 courgette, grated (about 240g grated courgette)","2 cloves garlic, grated","2 tbsp (about 32g) tomato paste","2 tsp balsamic vinegar","1 x 400g can chickpeas, drained (drained weight about 240g)","8 tbsp grated parmesan (about 40g) (half mixed in, half for topping)","100g mozzarella","A few basil leaves, finely chopped","Olive oil or butter (for cooking)",[4646,4647,4648,4649,4650,4651,4652,4653],"Using a box grater (or food processor), grate the courgette. ","Heat a medium pan over medium-high heat. Add a little olive oil or butter.","Add the courgette with a good pinch of salt. Let it cook undisturbed for 1–2 minutes, then stir. Cook for a few minutes until softened and some moisture has evaporated.","Meanwhile, grate the garlic and parmesan.","Add the grated garlic and tomato paste to the pan. Cook for 1–2 minutes. ","Stir in the balsamic vinegar, chickpeas, and half the parmesan. Cook for 2–3 minutes until the chickpeas are heated through. If the mixture seems dry, add a small splash of water.","Taste and adjust the seasoning.","Turn off the heat. Add the chopped basil, tear in the mozzarella and give it a stir. Then top with the remaining parmesan.",[51,49,169],{"_12":4656,"_14":4657,"_8":4658,"_10":4659,"_22":4660,"_37":4674,"_46":4680,"_18":170,"_20":741,"_16":976,"_517":53},"2025-07-09","high-protein-carrot-ribbon-salad","High Protein Carrot Ribbon Salad","

This easy carrot ribbon salad is packed with 28g of protein per serving. Ready in under 15 minutes, it’s a no-cook, high-protein summer meal - perfect for busy days!

How to store

Transfer to an airtight container and keep in the fridge for 3-4 days.

[high-protein-carrot-ribbon-salad-2.jpeg]

If you’re looking for another dish, be sure to try out these recipes:

",[4661,4667],{"_25":4662,"_22":4663},"the dressing",[2962,4664,3617,4665,4666,2852],"1 tbsp white wine vinegar (or rice wine vinegar)","½ tsp honey","Chilli crunch oil, to taste (optional)",{"_25":4668,"_22":4669},"the salad",[4670,4671,4672,3047,4673],"1 large carrot","1 small spring onion, finely chopped","125g cooked green or puy lentils","50g feta cheese, crumbled",[4675,4676,4677,4678,4679],"In a medium bowl, whisk together the sesame oil, vinegar, soy sauce, honey, and a pinch of salt. Stir in chilli crunch oil, if using.","Peel the carrot, discarding the outer peel. Then, use the peeler to shave the carrot lengthways into ribbons.","Add the carrot ribbons to the dressing and toss to coat well. Set aside to marinate while you prepare the other ingredients.","Toss the carrot ribbons again, then add the spring onion, lentils and sesame seeds. Mix gently to combine.","Finally, add the crumbled feta and toss lightly to finish.",[51,740,169,50],{"_12":4656,"_14":4682,"_8":4683,"_10":4684,"_22":4685,"_37":4692,"_46":4700,"_18":19,"_20":170,"_16":4047,"_517":53},"easy-tomato-frittata","Easy Tomato Frittata ","

This easy tomato basil frittata packs nearly 30g of protein per serving. Ready in just 15 minutes, it’s the perfect quick meal for busy days or meal prep.

How to store

Transfer to an airtight container and keep in the fridge for 3-4 days.

If you’re looking for another dish, be sure to try out these recipes:

[easy-tomato-frittata-2.jpeg]

",[4686],{"_25":417,"_22":4687},[4236,4688,4689,4690,4190,4691],"50g sun-dried tomato, finely chopped ","120g mozzarella, torn into pieces ","2-4 tbsp chopped basil ","Oil, for cooking",[4693,4694,4695,4696,4697,4698,4699],"Crack the eggs into a large bowl, beat until combined. Season with salt and pepper. ","Prep the rest of the ingredients: chop the sun-dried tomato, chop the basil. ","Heat a large oven-safe skillet or cast-iron pan over medium-high heat. Add enough oil so it covers the bottom of the pan, you could use the sun-dried tomato oil here! ","Once the oil is hot, add the eggs. ","Sprinkle over the chopped sun-dried tomatoes and basil. Tear in the mozzarella. Cook the eggs for 1-2 minutes, or until the bottom is set. ","Transfer the pan to the broiler/grill. ","Grill for 3-4 minutes, until the top is puffed, golden, and fully set.",[51,2725,2726,169,50],{"_12":4702,"_14":4703,"_8":4704,"_10":4705,"_22":4706,"_37":4718,"_46":4725,"_18":19,"_20":170,"_16":17,"_517":53},"2025-07-11","three-ingredient-pasta-sauce","Three Ingredient Pasta Sauce ","

This easy no-cook pasta sauce recipe uses just 3 simple ingredients and comes together in the time it takes to cook your pasta. Perfect for quick weeknight dinners or meal prep!

How to store

Transfer to an airtight container and keep in the fridge for 3-4 days.

[three-ingredient-pasta-sauce-2.jpeg]

If you’re looking for another dish, be sure to try out these recipes:

[three-ingredient-pasta-sauce-3.jpeg]

",[4707,4712],{"_25":4708,"_22":4709},"pasta ",[4710,4711],"170g dry pasta","Parmesan, grated (for topping) ",{"_25":2049,"_22":4713},[4714,4715,4716,4717],"40g cashews","250g cherry tomatoes","50g sun-dried tomatoes, drained ","½ tsp flaky salt (or to taste)",[4719,4720,4721,4722,4723,4724],"Cook the pasta in a large pot of boiling salted water according to the package instructions. Reserve some of the pasta water before draining.","While the pasta cooks, place the cashews in a small bowl and cover with boiling water. ","Heat a large frying pan over high heat with a little oil. Once hot, add the cherry tomatoes and cook until the skins blister and soften, about 3–5 minutes. Stir occasionally but allow some charring for flavour.","Drain the cashews and blend them with 100ml fresh water, the sun-dried tomatoes, and the salt until smooth. Adjust with a little more water if needed to reach a creamy sauce consistency.","Pour the blended sauce into the pan with the blistered tomatoes. Add the cooked, drained pasta to the sauce and toss to coat evenly. Stir and cook for 1–2 minutes, adding a splash of pasta cooking water to loosen if needed.","Top with grated parmesan, and enjoy! ",[51,169],{"_12":4727,"_14":4728,"_8":4729,"_10":4730,"_22":4731,"_37":4743,"_46":4752,"_18":87,"_20":741,"_16":976,"_517":89},"2025-07-12","easy-gochujang-summer-rolls","Easy BBQ Gochujang Summer Rolls ","

These easy bbq gochujang summer rolls are a spicy, high-protein meal ready in just 15 minutes. With 37g of protein per portion, they’re perfect for a fresh summer lunch or quick dinner.

How to store

Transfer to an airtight container and keep in the fridge for 3-4 days.

[easy-gochujang-summer-rolls-2.jpeg]

If you’re looking for another dish, be sure to try out these recipes:

[easy-gochujang-summer-rolls-3.jpeg]

",[4732],{"_25":417,"_22":4733},[4734,4735,4736,4737,4738,4739,4740,4741,4742],"2 tbsp gochujang (about 40g)","1 tbsp BBQ sauce","30g yoghurt","½ tbsp mayonnaise ","2 rice paper wrappers","80–100g rotisserie chicken, shredded or sliced","2 small lettuce leaves","½ spring onion, finely sliced","About 1/4 cucumber, cut into matchsticks",[4744,4745,4746,4747,4748,4749,4750,4751],"In a small bowl, mix together the gochujang, BBQ sauce, mayonnaise, and yoghurt to form a creamy sauce.","Place the cooked chicken in a separate bowl and stir in half the sauce. Reserve the rest for dipping or another use.","Prepare your vegetables: finely slice the spring onion and cut the cucumber into thin matchsticks.","Fill a large shallow bowl with cold water.","Submerge one rice paper sheet in the water for about 20 seconds, or until soft and pliable. Carefully lay it flat on a clean chopping board.","Place a lettuce leaf on the lower third of the rice paper, leaving about 1 inch (2–3 cm) clear around the edges. Top with half the chicken, a few cucumber matchsticks, and sliced spring onion.","Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to enclose the filling.","Repeat the process with the second rice paper wrapper and remaining ingredients.",[51,169],{"_12":4754,"_14":4755,"_8":4756,"_10":4757,"_22":4758,"_37":4770,"_46":4775,"_18":87,"_20":741,"_16":976,"_517":53},"2025-07-13","easy-hummus-bowl","Easy Hummus Bowl","

This easy 15-minute vegetarian hummus bowl is a high-protein, no-cook meal - perfect for busy summer weeknights! Also, each serving has nearly 25g of protein.

How to store

Transfer to an airtight container and keep in the fridge for 3-4 days.

[easy-hummus-bowl-2.jpeg]

If you’re looking for another dish, be sure to try out these recipes:

[easy-hummus-bowl-3.jpeg]

",[4759],{"_25":417,"_22":4760},[4761,4762,4763,4764,4765,4156,4766,4767,4768,4769],"50–100g hummus (adjust to preference)","50g cucumber, diced","50g cherry tomatoes, halved or quartered","About 10 black olives ","¼ small red onion, finely chopped","80g chickpeas (drained and rinsed if canned)","1–2 tbsp pickled sliced jalapeños ","½–1 tsp honey, to taste","1 pitta bread, toasted",[4771,4772,4773,4774],"Spread the hummus in a bowl or on a plate.","Arrange the cucumber, tomatoes, olives, red onion, chickpeas, and feta on top.","Scatter over the pickled jalapeños and drizzle with honey.","Serve with toasted pitta for dipping.",[51,169,50],{"_12":4777,"_14":4778,"_8":4779,"_10":4780,"_22":4781,"_37":4795,"_46":4801,"_18":19,"_20":170,"_16":17,"_517":53},"2025-07-14","easy-salmon","15-Minute Easy Salmon ","

This quick and easy salmon recipe has become my new go-to for busy weeknights. The smoky garlic salmon is finished with a drizzle of honey and pairs perfectly with a spicy, creamy avocado salsa. It’s a simple midweek dinner that's full of flavour and ready in 15 minutes!

How to store

Transfer to an airtight container and keep in the fridge for 3-4 days.

If you’re looking for another dish, be sure to try out these recipes:

[easy-salmon-2.jpeg]

",[4782,4787],{"_25":696,"_22":4783},[676,2762,1624,4784,4785,4786],"Salt and pepper","1–2 tsp honey or hot honey","to serve: cooked rice",{"_25":4788,"_22":4789},"avocado salsa",[4790,4791,4792,4793,2216,4794,4487],"100g tomatoes, chopped","1 avocado, diced","30g cucumber, diced","1/2-1 lemon, juiced","1–2 tsp chopped chilli, to taste (I used bird’s eye)",[4796,4797,4798,4799,4800],"Preheat the grill/broiler to high and make sure there’s an oven tray positioned near the top of the oven.","Place the salmon on a lightly oiled baking tray. Season both the skin and flesh sides with salt and pepper. Then coat only the flesh side with the smoked paprika and garlic powder - avoid adding spices to the skin, as they can burn. Place the salmon skin side up.","Once the grill is hot, cook the salmon under the grill for about 8 minutes, or until fully cooked through.","While the salmon is cooking, make the avocado salsa by combining all the ingredients in a bowl. Stir gently to mix.","Once the salmon is out of the oven, drizzle with honey or hot honey. Serve with the avocado salsa and cooked rice.",[51,169],{"_12":4803,"_14":4804,"_8":4805,"_10":4806,"_22":4807,"_37":4819,"_46":4824,"_18":170,"_20":741,"_16":355},"2025-08-13T09:59:49.535Z","feta-chickpea-tuna-salad","10-Minute Feta Chickpea Tuna Salad","

This easy 10-minute salad is high protein (30g per serving), no-cook, packed with nutrients and great for meal prep - perfect for busy days!

How to store

Transfer to an airtight container and keep in the fridge for 3-4 days.

If you’re looking for another dish, be sure to try out these recipes:

[feta-chickpea-tuna-salad-2.jpeg]

",[4808],{"_25":417,"_22":4809},[4810,4811,4555,4812,4813,4814,4815,4816,4817,393,4818],"120g feta cheese, crumbled","240g cooked chickpeas, drained and rinsed","1 pepper (any colour), diced","100g cherry tomatoes, halved or quartered ","1 small red onion, finely chopped","50g pumpkin seeds","2 tbsp extra virgin olive oil","2 tbsp balsamic vinegar","Salt and freshly ground black pepper, to taste",[4820,4821,4822,4823],"In a large bowl, add the tuna, chickpeas, peppers, red onion, pumpkin seeds and dried oregano. ","Drizzle over the olive oil and balsamic vinegar. Season generously with salt and pepper. Mix well. ","Fold in the crumbled feta. ","Serve immediately or refrigerate for up to 3-4 days. ",[51,740,169],{"_12":4826,"_14":4827,"_8":4828,"_10":4829,"_22":4830,"_37":4838,"_46":4844,"_18":19,"_20":19,"_16":976},"2025-09-09T13:37:25.723Z","edamame-noodles","Spicy Edamame Noodles ","

This easy 10-minute noodle dish is high protein (27g per serving), only has 6 ingredients, and is perfect for busy days!

[edamame-noodles-3.jpeg]

[edamame-noodles-2.jpeg]

How to store

I’d recommend eating this straight away but if needed you can transfer to an airtight container and keep in the fridge for 3-4 days.

If you’re looking for another dish, be sure to try out these recipes:

[edamame-noodles-4.jpeg]

",[4831],{"_25":417,"_22":4832},[4833,4834,4835,4836,4837,232],"80g edamame beans (frozen or fresh)","20g gochujang ","30g cheddar cheese, grated","35ml milk","1 nest of dried egg noodles (about 60g)",[4839,4840,4841,4842,4843],"If using frozen edamame, place them in a bowl and cover with boiling water. Leave for a few minutes until defrosted, then drain.","Cook the noodles according to the packet instructions. Drain and set aside.","In a medium bowl, mix together the gochujang, grated cheddar, milk, and most of the sliced spring onion (reserve a little for garnish).","Add the hot noodles to the bowl and toss well until coated in the sauce. Stir in the edamame.","Transfer to a serving bowl, sprinkle with the reserved spring onion, and enjoy!",[51,271,169,50],{"_12":4846,"_14":4847,"_8":4848,"_10":4849,"_22":4850,"_37":4858,"_46":4865,"_18":19,"_20":87,"_16":4047,"_517":53},"2025-09-23T07:47:03.816Z","prawn-cheddar-frittata","4-Ingredient Prawn Frittata ","

This easy frittata is high protein (33g per serving), and only has 4 ingredients! It’s perfect for busy days when you want something nutritious and satisfying.

[prawn-cheddar-frittata-2.jpeg]

How to store

I recommend eating this frittata fresh. Since the prawns are already cooked and then baked again in the frittata, it’s best not to reheat them a third time. However, leftovers can be enjoyed cold straight from the fridge - and they’re absolutely delicious that way!

If you’re looking for another dish, be sure to try out these recipes:

[prawn-cheddar-frittata-3.jpeg]

",[4851],{"_25":417,"_22":4852},[4853,4854,4855,4856,1510,4857],"9 eggs ","150g cooked prawns ","1-2 spring onions, finely sliced ","60g grated cheddar ","Optional topping: sliced spring onion, chilli crisp oil ",[4859,4244,4860,4861,4862,4863,4864],"Preheat the oven to 180c fan/200c conventional. ","In a large bowl, whisk the eggs with salt and pepper then stir in most of the spring onions (reserve some for the garnish). ","Place the prawns into the baking dish. Pour over the eggs. ","Sprinkle the grated cheddar evenly over the top. ","Bake for 15-20 minutes, or until the frittata is just set in the centre.","Top with sliced spring onion and chilli crisp oil, if using.",[51,2726,2725],{"_12":4867,"_14":4868,"_8":4869,"_10":4870,"_22":4871,"_37":4880,"_46":4890,"_18":19,"_20":87,"_16":17,"_517":53},"2025-10-13T12:48:21.449Z","apple-cottage-cheese-pancakes","Apple Cottage Cheese Pancakes ","

These high-protein pancakes have 23g per serving, they’re naturally sweetened with apple, quick and so easy!

How to store

Keep leftover pancakes in an airtight container in the fridge for 3–5 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag or container. When you’re ready to enjoy, simply thaw overnight in the fridge or reheat straight from frozen in the microwave.

[apple-cottage-cheese-pancakes-2.jpeg]

If you’re looking for another dish, be sure to try out these recipes:

[apple-cottage-cheese-pancakes-3.jpeg]

",[4872],{"_25":417,"_22":4873},[366,2763,4874,4875,4214,4876,2852,4877,4878,4879],"1 tsp vanilla extract or paste (optional)","100g plain flour (or 50g oats and 50g flour)","1/2 - 1 tsp ground cinnamon","1 apple, grated (about 120g)","Butter, for frying","Topping: icing sugar, maple syrup, or your choice of toppings",[4881,4882,4883,4884,4885,4886,4887,4888,4889],"In a large bowl, beat the eggs. Stir in the cottage cheese and vanilla (blend if you prefer a smoother texture).","Add the flour, baking powder, cinnamon, and salt. Mix until just combined.","Fold in the grated apple.","Preheat the oven to a low setting (around 100c) to keep pancakes warm.","Heat a large frying pan over medium heat and add a little butter.","Drop spoonfuls of batter into the pan (a cookie scoop works well). Cook 2–3 pancakes at a time, depending on pan size.","Fry for 2–3 minutes per side, until golden and cooked through.","Transfer to a plate or baking tray and keep warm in the oven while you finish the batch.","Serve warm with a dusting of icing sugar, a drizzle of maple syrup, or your favourite toppings.",[2725,148,3919],{"_12":4892,"_14":4893,"_8":4894,"_10":4895,"_22":4896,"_37":4906,"_46":4914,"_18":170,"_20":88,"_16":4141},"2025-11-03T19:55:34.458Z","brown-sugar-apple-squares","Brown Sugar Apple Squares","

These Brown Sugar Apple Squares are soft, chewy, and full of caramelised apple flavour. With just 7 simple ingredients and only 10 minutes of prep, this easy apple dessert is perfect for fall baking or a quick sweet treat anytime.

[brown-sugar-apple-squares-2.jpeg]

How to store

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days for extra freshness.

If you’re looking for another dish, be sure to try out these recipes:

[brown-sugar-apple-squares-3.jpeg]

",[4897],{"_25":417,"_22":4898},[4899,4900,4901,4902,4903,4904,4905],"90g melted butter (or vegetable/sunflower oil)","200g dark brown sugar","1 large egg","200g plain flour","½ tsp flaky sea salt (or ¼ tsp fine salt)","2 tsp baking powder","1 medium apple (about 100g), peeled and diced into small cubes",[4907,4908,4909,4910,4911,4912,4913],"Preheat the oven to 175c fan. Grease and line an 8x8 inch square baking tin with baking paper.","In a large bowl, whisk together the melted butter, brown sugar, and egg until smooth and evenly combined.","Add the flour, salt, and baking powder. Stir until just combined - the mixture will be thick.","Spread the batter evenly into the prepared tin, smoothing the top with a spatula.","Scatter and lightly press the apple cubes into the surface of the batter.","Bake for 25–30 minutes, or until golden brown and the edges are set. A toothpick inserted in the centre should come out clean or with just a few moist crumbs.","Cool in the tin before slicing into bars. Enjoy warm or at room temperature.",[84],{"_12":4916,"_14":4917,"_8":4918,"_10":4919,"_22":4920,"_37":4927,"_46":4943,"_18":170,"_20":87,"_16":121},"2025-12-02T19:04:43.370Z","brie-cranberry-wreath","Brie Cranberry Pastry Wreath ","

This Brie and Cranberry Pastry Wreath uses just four ingredients and comes together in minutes, making it an easy yet impressive appetizer for Christmas parties or holiday gatherings. With flaky puff pastry, creamy brie, and tangy cranberry jam, it’s guaranteed to wow your guests with minimal effort.

[brie-cranberry-wreath-2.jpeg]

[brie-cranberry-wreath-3.jpeg]

How to Store

I would recommend eating this straight away when warm and crisp!

[brie-cranberry-wreath-4.jpeg]

[brie-cranberry-wreath-5.jpeg]

If you’re looking for another dish, be sure to try out these recipes:

[brie-cranberry-wreath-6.jpeg]

",[4921],{"_25":417,"_22":4922},[4923,4924,4925,4312,4926],"150–200g brie, sliced into 1/4 thick pieces ","1 × 320g pack puff pastry sheet","About 4-5 tbsp cranberry jam (or caramelised onion chutney, etc.)","Optional topping: rosemary sprigs",[4928,4929,4930,4931,4932,4933,4934,4935,4936,4937,4938,4939,4940,4941,4942],"Preheat the oven to 190c fan. Line a large shallow or flat baking tray with baking paper.","Place the puff pastry sheet on a chopping board and slice it in half lengthwise, so you have two long strips.","On one strip, spoon 2–3 tablespoons of cranberry jam in a line along the pastry, keeping a 1/2 - 1 inch border along both long edges.","Spread the jam evenly.","Lay the brie slices on top of the jam so they sit along the centre section of the pastry.","Brush the border with beaten egg.","Fold the pastry over the filling to enclose it, then pinch the edges to seal.","Press along the seam with a fork to secure it, and trim any rough edges.","Repeat the filling and folding process with the second pastry strip.","Cut slits along each filled pastry log, roughly 2 inches apart, being careful not to cut the brie! ","Arrange one pastry strip on the tray in a semi-circle. Add the second strip to complete the circle, shaping as needed.","Press the ends together and seal with a fork.","Brush the entire wreath with the remaining egg wash.","Bake for 15–20 minutes, or until golden and crisp.","Top with optional rosemary sprigs for a festive touch, or serve as is.",[],{"_12":4945,"_14":4946,"_8":4947,"_10":4948,"_22":4949,"_37":4956,"_46":4965,"_18":19,"_20":697,"_16":4047,"_517":53},"2025-12-08","brie-frittata","Brie and Caramelised Onion Frittata","

This Brie and Caramelised Onion Frittata recipe uses just five ingredients, is high protein and comes together in minutes. It’s perfect for meal prep, a quick weeknight dinner, or a festive breakfast or brunch. Packed with rich, savoury flavour, it’s an easy dish that feels special with very little effort.

[brie-frittata-2.jpeg]

How to Store

Transfer to an airtight container and store in the fridge for 3-5 days.

If you’re looking for another dish, be sure to try out these recipes:

",[4950],{"_25":417,"_22":4951},[4236,4952,4953,4954,4955,4784],"About 3 tbsp caramelised onion chutney","65g brie, sliced","60g grated cheddar","1/2 tsp finely chopped rosemary",[4957,4958,4959,4960,4961,4962,4963,4964],"Preheat the oven to 180c fan / 200c conventional.","Line a 9×9-inch baking tin with baking paper, or grease an ovenproof skillet.","In a large bowl, whisk the eggs with salt and pepper, then add the chopped rosemary.","Pour the egg mixture into the baking tin.","Sprinkle the grated cheddar evenly over the top.","Dollop about 1 tsp of caramelised onion chutney at regular intervals over the mixture.","Scatter the brie on top.","Bake for about 20 minutes, or until the frittata is just set in the centre.",[51,213,50,2725,2726],{"_12":4967,"_14":4968,"_8":4969,"_10":4970,"_22":4971,"_37":4981,"_46":4989,"_18":170,"_20":21,"_16":324,"_517":53},"2025-12-16T09:11:31.669Z","gingerbread-banana-bread","Gingerbread Banana Bread ","

This gingerbread chocolate chip banana bread is the perfect easy festive bake, packed with warm spices, sweet chocolate chips, and ripe bananas. It’s incredibly moist and stays delicious for days - ideal for holiday breakfasts or cozy desserts.

How to Store

Keep in an airtight container, or wrapped in some foil. It should stay moist for about 3-5 days!

If you’re looking for another dish, be sure to try out these recipes:

[gingerbread-banana-bread-2.jpeg]

",[4972],{"_25":417,"_22":4973},[4974,4975,366,4976,312,4977,4978,4588,99,4060,4979,4307,4980],"3 bananas, peeled","85g vegetable or sunflower oil","2 tbsp yoghurt","90g caster sugar","90g soft dark brown sugar","1 tsp ground cinnamon","100g dark chocolate chips or chopped chocolate",[4982,4983,4984,4985,4986,4987,4988],"Preheat the oven to 160c fan. Line a 2lb loaf tin with baking paper.","In a large bowl, add the peeled bananas and mash with a fork.","Add the oil, eggs, yoghurt, vanilla extract, caster sugar, and dark brown sugar. Whisk until evenly combined.","Add the plain flour, baking soda, flaky salt, ground ginger, and ground cinnamon. Stir until evenly combined.","Pour half of the mixture into the tin and sprinkle over half of the chocolate chips.","Add the remaining batter, then top with the rest of the chocolate chips.","Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.",[84,2725],{"_12":4991,"_14":4992,"_8":4993,"_10":4994,"_22":4995,"_37":5012,"_46":5020,"_18":87,"_20":409,"_16":355},"2025-12-22T12:00:51.737Z","winter-glow-salad","Winter Glow Salad ","

This Winter Glow Salad is the perfect fresh, crunchy, and colourful salad for the holiday season. Shredded brussels sprouts are tossed with crispy chickpeas, roasted peppers, crumbled feta, walnuts, pomegranate seeds, and plenty of fresh herbs. Everything is brought together with a vibrant roasted pepper dressing, making it an easy and healthy festive salad that’s perfect for entertaining or as a side dish.

[winter-glow-salad-2.jpeg]

How to Store

Keep in an airtight container and store in the fridge. It should keep for about 2-3 days.

If you’re looking for another dish, be sure to try out these recipes:

",[4996,5007],{"_25":740,"_22":4997},[4998,4999,5000,2629,5001,5002,5003,2216,5004,5005,5006],"1 can (400g) chickpeas, drained","1 tsp smoked paprika, 1 tsp ground garlic, 1/2 tsp dried thyme","170g brussels sprouts","50g walnut halves, chopped","60g pomegranate seeds","100g jarred roasted peppers, drained and chopped","2 tbsp fresh parsley, chopped","1 tbsp fresh mint, chopped","Oil, salt, and pepper ",{"_25":2600,"_22":5008},[5009,5010,5011,2852],"100g Greek yogurt","100g jarred roasted peppers, drained","1/2 tbsp apple cider vinegar",[5013,5014,5015,5016,5017,5018,5019],"Preheat the oven to 200c fan. Drizzle 1-2 tbsp of oil onto a shallow baking tray. Add the chickpeas to the tray.","Prepare the spice mix: In a small bowl, combine the smoked paprika, ground garlic, dried thyme, and a pinch of salt. Stir to mix. Sprinkle the spice mix over the chickpeas and toss them to coat evenly, using your hands to make sure everything is well mixed.","Roast the chickpeas: Place the tray in the oven and roast for 20-25 minutes, or until the chickpeas are crispy and golden.","Make the dressing: In a blender or food processor, blend together the Greek yoghurt, roasted peppers, apple cider vinegar, and a pinch of salt until smooth.","Prepare the sprouts: Finely shred the Brussels sprouts using a mandolin or a sharp knife.","Assemble the salad: In a large bowl, combine the shredded sprouts, crumbled feta, chopped walnuts, pomegranate seeds, roasted peppers, spring onion, parsley, and mint.","Toss and serve: Pour the dressing over the salad and toss to combine. Adjust seasoning with salt and pepper as needed, and enjoy!",[51,213,740,50],{"_12":5022,"_14":5023,"_8":5024,"_10":5025,"_22":5026,"_37":5038,"_46":5043,"_18":170,"_20":409,"_16":5044,"_517":53},"2026-01-06T18:47:31.141Z","traybake-tomato-beans","Traybake Tomato Beans","

This easy traybake bean recipe is the perfect 30-minute midweek dinner. Everything goes into one baking dish, straight into the oven, and dinner is ready half an hour later. It’s cosy, high in fibre, and makes great leftovers.

[traybake-tomato-beans-2.jpeg]

How to Store

Store in an airtight container in the fridge for 3–5 days. Reheat in the microwave or oven until piping hot.

If you’re looking for another dish, be sure to try out these recipes:

[traybake-tomato-beans-3.jpeg]

",[5027],{"_25":417,"_22":5028},[3782,5029,5030,5031,4185,5032,4184,5033,5034,5035,5036,4416,5037],"2 small–medium red peppers (or 1 large), finely chopped","1 garlic clove, crushed/grated ","2 × 400g cans chopped tomatoes","½ tsp dried thyme","1 tbsp balsamic vinegar","2 tsp honey or sugar (optional)","1 × 400g can cannellini beans, drained","1 × 400g can borlotti beans, drained","120g (1 cup) grated mature cheddar, grated",[5039,5040,5041,5042],"Preheat the oven to 200°C/400°F (fan).","Add all the ingredients (apart from the cheddar) to a 9 × 13 inch dish and mix well.","Top with the grated cheddar.","Place in the oven for about 30 minutes, or until golden and bubbling. Turn after about 20 minutes to ensure even cooking. Enjoy!",[51,49,50],"4-6",{"_12":5046,"_14":5047,"_8":5048,"_10":5049,"_22":5050,"_37":5058,"_46":5066,"_18":19,"_20":4109,"_16":4047,"_517":53},"2026-01-13T13:40:14.542Z","creamy-baked-egg-salad","Creamy Baked Egg Salad ","

This easy Creamy Baked Egg Salad recipe is the perfect quick, high-protein meal. The eggs are baked in the oven (no peeling boiled eggs!), then mixed into a flavourful egg salad that’s ready in under 30 minutes. Perfect for meal prep, this baked egg salad makes an easy breakfast, lunch, or high-protein snack.

[creamy-baked-egg-salad-2.jpeg]

How to Store

Store in an airtight container in the fridge for 3–5 days.

[creamy-baked-egg-salad-3.jpeg]

If you’re looking for another dish, be sure to try out these recipes:

",[5051],{"_25":417,"_22":5052},[5053,5054,5055,5056,5057,4784],"6 eggs","6–9 tbsp cottage cheese ","1.5 tbsp mayonnaise (optional)","1 tbsp Dijon mustard","2 spring onions (green parts only), finely sliced ",[5059,5060,5061,5062,5063,5064,5065],"Preheat the oven to 175°C/350°F fan. ","Line an 8 × 8-inch square baking dish with baking paper.","Crack the eggs into the baking dish and season with salt.","Place in the oven for 10 minutes, then rotate the dish and cook for another 2 minutes. The whites should be cooked, with the yolks slightly runny. Or bake for a further couple of minutes if you prefer the yolks fully cooked.","Using a spatula (metal is easiest), remove the eggs from the dish and place them in a bowl. Mash using a potato masher.","Add the remaining ingredients, starting with 6 tbsp of cottage cheese then adding more if you want it creamier. Stir well to combine. ","Season with extra salt and freshly ground black pepper to taste. Enjoy!",[51,50,2726,2725,148],{"_12":5068,"_14":5069,"_8":5070,"_10":5071,"_22":5072,"_37":5087,"_46":5096,"_18":19,"_20":87,"_16":17},"2026-01-21T15:17:56.648Z","creamy-brothy-coconut-noodles","Creamy Brothy Coconut Noodles ","

These creamy brothy noodles are the perfect quick and comforting dinner, made with a rich coconut curry broth, tender carrots, and fragrant Thai basil. This easy noodle recipe comes together in under 20 minutes using simple ingredients like red curry paste, coconut milk, and chicken stock, making it ideal for busy weeknights. Light yet comforting, these creamy coconut noodles are packed with flavour and can be customised with your favourite noodles or protein for a satisfying, fuss-free meal.

How to Store

This is best eaten straight away but if needed store in an airtight container in the fridge for up to 3 days.

If you’re looking for another dish, be sure to try out these recipes:

[creamy-brothy-coconut-noodles-2.jpeg]

",[5073],{"_25":417,"_22":5074},[5075,5076,5077,5078,5079,5080,5081,5082,5083,5084,5085,261,5086],"2 tbsp red curry paste","1 tbsp crushed garlic","1 tbsp crushed ginger","4 small carrots, halved lengthwise, then thinly sliced","1 × 400 g can coconut milk","1 cup (250ml) chicken stock (ideally fresh stock, or use half a stock cube)","2 nests of noodles (any quick-cook variety, e.g. egg noodles or instant noodles)","1 tsp fish sauce (or vegan alternative)","1 tsp caster sugar","1 lime, juiced","3 tbsp chopped Thai basil","Optional topping: 1 spring onion, finely sliced",[5088,5089,5090,5091,5092,5093,5094,5095],"In a medium-sized saucepan over medium heat, add a good drizzle of oil along with the red curry paste, crushed garlic, and crushed ginger. Cook for a few minutes, stirring often.","Add the carrots and stir to coat.","Pour in the stock and coconut milk.","Simmer for about 7 minutes, until the carrots are cooked.","Add the fish sauce and caster sugar.","Add the noodles and simmer for a couple of minutes, until fully cooked.","Stir in the lime juice and chopped Thai basil. Taste for seasoning and add more fish sauce or sugar as needed. If needed, add a splash more water to loosen the sauce. ","Portion into bowls and top with spring onion, if using.",[51,148,516,50,271],{"_12":5098,"_14":5099,"_8":5100,"_10":5101,"_22":5102,"_37":5114,"_46":5120,"_18":170,"_20":409,"_16":355,"_517":53},"2026-01-27T13:06:04.545Z","gnocchi-traybake","Tomato Gnocchi Traybake (High Fibre!)","

This one-pan creamy Tomato Gnocchi Traybake recipe is perfect if you’re looking for a quick, easy, and comforting vegetarian dinner. It’s made with creamy tomatoes, tender yet crisp gnocchi, and fiber-rich lentils, creating a dish that’s both hearty and satisfying. Made with simple ingredients and easy-to-follow step-by-step instructions, it’s ideal for family meals or a hassle-free weeknight dinner. Whether you’re a beginner cook or just short on time, this traybake is a foolproof recipe that delivers flavour with minimal effort.

Why you’ll love this recipe

One pan
Easy
Customisable
Family-friendly

Why it’s good for you

High in fibre: Lentils, red peppers, sun-dried tomatoes, and spinach help keep you full and support digestion.

Good source of protein: Lentils, spinach, and Parmesan provide plant and dairy protein.

Packed with vitamins & minerals: Red peppers and tomatoes add Vitamin C and antioxidants; spinach provides iron and folate; Parmesan adds calcium.

Healthy fats: Olive oil delivers heart-friendly monounsaturated fats, while cheese adds creaminess.

Balanced, energy-sustaining meal: Gnocchi and lentils provide slow-release carbohydrates for long-lasting energy.

[gnocchi-traybake-2.jpeg]

Step by Step Instructions

Step 1: Preheat the oven

Preheat your oven to 200°C (180°C fan / 400°F). This ensures your traybake cooks evenly and becomes golden and bubbly.

Step 2: Combine the base ingredients

In a 9 × 13-inch baking dish, add:

Chopped tomatoes
100ml water
Red pepper
Garlic
Dried thyme
Smoked paprika
Chilli flakes
Sun-dried tomatoes
Lentils
Cream cheese
A good pinch of salt

Stir everything together until well combined.

Step 3: Add gnocchi and spinach

Add the gnocchi to the dish. Tear in the spinach and stir again until the gnocchi and greens are evenly coated in the sauce.

Step 4: Add cheese and olive oil

Sprinkle the Parmesan over the top and drizzle with a little olive oil. This will create a deliciously golden, cheesy crust as it bakes.

Step 5: Bake the traybake

Place the dish in the oven and bake for about 30 minutes, until golden and bubbly. Check after 20 minutes and turn the dish if needed to ensure even cooking.

Step 6: Serve

Remove from the oven and serve straight from the dish. Perfect on its own or with a fresh side salad.

[gnocchi-traybake-3.jpeg]

Substitutions

Red pepper: Can be swapped for another quick-cooking vegetable, cut into small cubes. Courgette, mushrooms, or aubergine all work really well.

Garlic: If you don’t have fresh garlic (or don’t feel like mincing it—sometimes that’s me!), use 1 tsp ground garlic instead.

Spices: The spices are very flexible. Dried thyme can be replaced with oregano or an Italian herb mix. You can leave out the smoked paprika if you prefer, or swap it for chilli powder if you want a bit more heat.

Sun-dried tomatoes: These add a rich, tangy flavor, so I’d recommend keeping them in if you can.

Green lentils: Can be swapped with puy lentils, removed entirely, or replaced with cooked rotisserie chicken for a non-vegetarian option.

Cream cheese: For a more indulgent, creamy version, try using double (heavy) cream instead of cream cheese.

How to prep ahead of time

If you want to prepare this dish in advance, you can get everything ready up to Step 5 (everything combined in the baking dish, ready to go in the oven).

Cover the dish and store in the fridge for up to 24 hours.
When you’re ready to cook, bake as usual. You may need to add an extra 5 minutes or so to the cooking time since it’s coming straight from the fridge.

This makes it perfect for busy weeknights or meal prep!

How to use/store leftovers (plus freezer tips)

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until piping hot before serving.

I wouldn’t recommend freezing this unfortunately!

What to eat with

Hearty options: Garlic bread or a freshly baked baguette.

Lighter options: Green salad, cucumber salad, or roasted tenderstem broccoli.

[gnocchi-traybake-4.jpeg]

FAQ

Can I make this recipe vegan? Yes! Swap the cream cheese for a plant-based cream or cashew cream, and use vegan Parmesan or nutritional yeast instead.

Can I add extra vegetables without changing the cooking time? Yes but I’d only recommend adding a little extra (e.g. 1 small courgette, 1/2 an aubergine, 100g of mushrooms).

Can I freeze this traybake? I wouldn’t recommend freezing this!

Can I use a different type of gnocchi? Yes! Potato gnocchi works best, but you can also use sweet potato gnocchi or wholewheat gnocchi for extra fibre.

Can I make this gluten-free? Yes, use gluten-free gnocchi (many store-bought options are available).

How spicy is this dish? The chilli flakes give it a gentle warmth. You can reduce or omit them for a milder version, or add extra if you like it spicy.

Can I use chicken instead of lentils? Yes! Shredded cooked chicken or rotisserie chicken can be used in place of lentils for a higher-protein, non-vegetarian version.

How can I make it creamier? Stir in a little extra cream cheese or a splash of double cream before baking.

Can I prep this recipe ahead of time? Yes! Assemble everything up to step 5 and store in the fridge for up to 24 hours before baking.

",[5103],{"_25":417,"_22":5104},[5105,4183,5106,1624,5107,5108,5109,5110,454,4033,3473,5111,5112,5113,4190],"2 small red peppers, finely chopped","¾ tsp dried thyme","¼ tsp chilli flakes (adjust to taste)","50g sun-dried tomatoes, finely chopped","1 × 400g can chopped tomatoes ","1 × 400g can green lentils, drained and rinsed ","400g gnocchi","30g Parmesan/vegetarian alternative, grated (plus more for serving)","Olive oil",[5115,5116,5117,5118,5119],"Preheat your oven to 200°C/400°F.","In a 9 × 13-inch baking dish, add the chopped tomatoes, 100ml water, red pepper, garlic, thyme, smoked paprika, chilli flakes, sun-dried tomatoes, lentils, cream cheese, and a good pinch of salt. Stir well to combine.","Add the gnocchi and tear in the spinach. Stir again to combine.","Sprinkle over the Parmesan and drizzle with olive oil.","Bake for about 30 minutes, until golden and bubbly. Check after 20 minutes, turning the dish if necessary to ensure even cooking.",[51,49,50],{"_12":5122,"_14":5123,"_8":5124,"_10":5125,"_22":5126,"_37":5133,"_46":5139,"_18":911,"_20":741,"_16":976,"_517":53},"2026-02-03T05:50:57.804Z","chocolate-weetabix","Chocolate Weetabix (Easy No-Bake Recipe)","

This Chocolate Weetabix is a viral no-bake recipe that works just as well for an easy breakfast as it does for a sweet snack. A crisp chocolate and hazelnut topping transforms classic Weetabix into something incredibly delicious, especially when dipped into cold milk. Quick to make, endlessly customisable, and made with just a handful of ingredients, this simple recipe is perfect when you want something fun with minimal effort. Use milk, dark, or white chocolate depending on your taste - they all work beautifully.

[chocolate-weetabix-2.jpeg]

Why You’ll Love This Recipe

No-bake – quick and easy, with no oven required
Simple ingredients – minimal prep and fuss
Customisable – choose your favourite chocolate and nuts
Perfect texture – crunchy chocolate with softened Weetabix when dipped in milk

Ingredients

Weetabix biscuits
Dark chocolate (or milk/white)
Chopped hazelnuts (optional)
Cold milk, to serve

Optional substitutions: see notes below.

Is Chocolate Weetabix Healthy?

There's plenty of nutrients, minerals and fibre in the Weetabix, nuts and dark chocolate. But with any sweet (/chocolatey recipe), moderation is key!

Weetabix is a high-fibre, wholegrain cereal fortified with iron and essential minerals, helping to support digestion and energy levels.
Dark chocolate contains antioxidants and minerals such as magnesium and iron, which contribute to overall wellbeing.
Hazelnuts provide healthy fats, fibre, and vitamin E, which supports general health.

[chocolate-weetabix-3.jpeg]

Step-by-Step Instructions

1. Prepare the chocolate

Break the chocolate into small pieces and place it in a heatproof bowl. Melt in the microwave in 30-second bursts, stirring well between each burst, until smooth. Alternatively, melt the chocolate gently over a bain-marie.

2. Add the hazelnuts

Once melted, stir the chopped hazelnuts into the chocolate until evenly combined.

3. Coat the Weetabix

Place the Weetabix on a lined tray or plate. Spoon the chocolate hazelnut mixture over each Weetabix, spreading it evenly to fully cover the surface.

4. Chill until set

Transfer the coated Weetabix to the fridge and chill for about 30 minutes, or until the chocolate has fully hardened.

5. Serve and enjoy

Serve with a glass of cold milk and enjoy by dipping and eating.

Substitutions & Variations

Chocolate: Swap dark chocolate for milk or white chocolate if you prefer a sweeter flavour.
Nuts: Use chopped pecans or almonds, or omit nuts entirely for a nut-free version.
Milk: Any milk works - whole milk, oat milk, almond milk, or another dairy-free option.
Vegan option: Use dairy-free chocolate and plant-based milk.
Lower sugar option: Choose dark chocolate with 70% cocoa or higher.

How to Prep Ahead

This recipe doesn’t require advance prep, but it can be made earlier in the day and chilled until ready to serve.

How to Store Leftovers

Store leftover Chocolate Weetabix in an airtight container in the fridge for up to 2 days.

Freezing isn’t recommended, as it can affect the texture of the Weetabix once thawed.

What to Eat Chocolate Weetabix With

Cold milk: The classic option - dip and eat for the best contrast of textures.
Hot milk: A cosy choice that gently softens the chocolate.
Fresh fruit: Berries or sliced banana add freshness.
Greek yoghurt: For a higher-protein twist.

FAQ

Can I make this recipe vegan?

Yes. Simply use vegan chocolate and plant-based milk.

Can I make Chocolate Weetabix ahead of time?

Yes. It can be made ahead and stored in the fridge for up to 2 days in an airtight container.

How should I store Chocolate Weetabix?

Keep it refrigerated in an airtight container to prevent the chocolate from melting.

Can I use milk or white chocolate instead of dark chocolate?

Absolutely. Milk or white chocolate will give a sweeter flavour — use whichever you prefer.

Is Chocolate Weetabix suitable for kids?

Yes. It’s a great option for kids. You may prefer milk or white chocolate and finely chopped nuts, or omit the nuts altogether.

Can I make this recipe nut-free?

Yes. Simply leave out the hazelnuts or replace them with seeds like pumpkin or sunflower seeds for crunch.

Can I freeze Chocolate Weetabix?

Freezing isn’t recommended, as the texture of the Weetabix can change after thawing.

What’s the best way to eat Chocolate Weetabix?

With a glass of cold milk, dipped and eaten, for the best flavour and texture.

[chocolate-weetabix-4.jpeg]

",[5127],{"_25":417,"_22":5128},[5129,5130,5131,5132],"2 Weetabix","30g dark chocolate (approx.)","15g (about 1 tbsp) chopped roasted hazelnuts","A glass of milk, to serve",[5134,5135,5136,5137,5138],"Melt the chocolate. You can do this in the microwave in 30-second bursts, stirring between each, or over a bain-marie.","Stir the chopped hazelnuts into the melted chocolate.","Spoon the chocolate mixture evenly over the Weetabix.","Place in the fridge for about 30 minutes, or until the chocolate has fully set.","Serve with a glass of milk - dip and eat!",[2725,50,84,3919],{"_12":5141,"_14":5142,"_8":5143,"_10":5144,"_22":5145,"_37":5159,"_46":5168,"_18":19,"_20":170,"_16":17,"_517":53},"2026-02-10","cabbage-ginger-chicken-broth","Cabbage Ginger Chicken Broth ","

This cabbage ginger chicken broth is a light, nourishing 15-minute chicken soup that’s perfect when you want something quick, healthy, and comforting. Made with fresh ginger, garlic, cabbage, and chicken stock, it’s naturally low-carb, easy to digest, and gently warming.

This healing chicken soup works well as a light lunch, starter, or simple weeknight dinner. If you use fresh chicken stock and add chicken, it can also be a high-protein, immune-supporting soup. It’s especially soothing when you’re feeling under the weather, run-down, or need something gentle and nourishing.

Why You’ll Love This Ginger Chicken Soup

Quick and easy – ready in just 15 minutes
Healthy and nourishing – made with real, whole ingredients
Light and low-carb – perfect for digestion
Comforting and soothing – ideal when you’re not feeling your best

[cabbage-ginger-chicken-broth-2.jpeg]

Why This Cabbage Ginger Chicken Broth Is Good for You

Soups have been used for centuries as a natural way to nourish the body, especially during illness or times of low energy. This ginger chicken soup with cabbage combines warming aromatics, gentle vegetables, and mineral-rich broth for a deeply comforting meal.

Ginger and Garlic Benefits

Fresh ginger is traditionally used to support digestion and circulation, while garlic adds both flavour and natural immune-supporting compounds. Together, they form the aromatic base of this healing chicken broth.

Cabbage and Carrot Nutrition

Chinese cabbage is light, hydrating, and easy to digest, making it ideal for a gentle soup. Carrots add natural sweetness, colour, and essential vitamins, helping balance the savoury broth.

Chicken Broth Benefits

A high-quality chicken stock provides warmth, hydration, and minerals. When using fresh or homemade stock, this soup becomes a protein-rich chicken broth, helping you feel fuller and more satisfied.

Key Tips for the Best Ginger Chicken Broth

Grate, don’t chop, the aromatics

Grating the garlic and ginger helps them melt into the broth, giving flavour without leaving harsh bits behind. This keeps the soup smooth, gentle, and well-balanced.

Use cold stock and heat gently

Starting with cold or room-temperature stock and bringing it up slowly helps preserve the clean flavour of the broth and prevents bitterness.

Slice vegetables thinly and evenly

Thin carrot slices and roughly chopped cabbage cook quickly and evenly, keeping the soup light rather than stew-like.

Season in layers, but lightly

Add only a small pinch of salt at the start, then adjust at the end. The flavour should feel clean and soothing, not salty.

White pepper makes a difference

White pepper adds warmth without the sharp bite of black pepper, which suits delicate broths much better.

Let it rest for 1–2 minutes before serving

Taking the soup off the heat and letting it sit briefly allows the flavours to settle and round out.

Finish with restraint

Just a few drops of sesame oil are enough - too much can overpower the ginger and garlic.

Ingredients for Cabbage Ginger Chicken Broth

Garlic

Ginger

Spring onions

Fresh chicken stock

Carrot

Chinese cabbage

Shredded cooked chicken (optional)

Light soy sauce

White pepper

Pinch of salt, to taste

Olive oil or neutral cooking oil

To serve: Spring onion greens, a few drops of sesame oil

How to Make Cabbage Ginger Chicken Broth (Step-by-Step)

Heat the Pan

Heat a little olive oil in a saucepan over medium heat.

Build the Aromatic Base

Add the garlic, ginger, and spring onion whites. Cook for 30–60 seconds until fragrant, being careful not to brown them.

Add the Vegetables

Add the sliced carrot and chopped cabbage, stirring to coat them in the aromatics.

Add the Broth

Pour in the chicken stock and add a small pinch of salt.

Simmer Gently

Bring to a gentle simmer and cook for 5–10 minutes, until the vegetables are tender.

Finish the Soup

Stir in the cooked chicken (if using), soy sauce, and white pepper. Simmer for another 1–2 minutes to warm through.

Taste and Adjust

Taste the broth and adjust seasoning with more salt or pepper if needed.

Serve

Divide into bowls and finish with spring onion greens and a drizzle of sesame oil.

Substitutions and Variations

Garlic and ginger: paste or the frozen grated variety both work

Spring onion: Finely sliced shallot or brown onion

Chicken stock: Vegetable stock for a vegetarian version

Carrot: Extra cabbage

Chinese cabbage: Napa, savoy cabbage, or spinach

Chicken: Optional - or replace with cubed salmon

Soy sauce: Tamari or coconut aminos

White pepper: Black pepper if preferred

Make-Ahead, Storage, and Freezing Tips

Make ahead:

Prep vegetables and aromatics in advance. Add chicken only when reheating.

Storage:

Fridge: Up to 3 days in an airtight container
Freezer: Freeze without chicken for up to 3 months

What to Serve With Ginger Chicken Soup

This cabbage ginger chicken soup is delicious on its own. For a more filling meal, add:

Rice, udon or egg noodles
Rice
Dumplings or spring rolls

[cabbage-ginger-chicken-broth-3.jpeg]

FAQ: Cabbage Ginger Chicken Broth

Is ginger chicken soup good when you’re sick?

Yes. This soup is warm, hydrating, and easy to digest, making it ideal when you’re feeling under the weather.

Can I make this soup vegetarian?

Absolutely. Use vegetable stock and leave out the chicken.

Is this soup low-carb?

Yes, this is a naturally low-carb chicken broth unless noodles are added.

Can I make this ginger chicken soup spicy?

Add chilli flakes or fresh chilli with the ginger for extra heat.

",[5146],{"_25":417,"_22":5147},[5148,5149,5150,5151,5152,5153,5154,3617,5155,5156,5157,5158],"2 large garlic cloves, grated","30g (about 2 tbsp) ginger, grated","2 spring onions, finely chopped (whites and greens separated)","1 litre fresh chicken stock","1 medium carrot, halved lengthwise and thinly sliced","A few Chinese cabbage leaves, roughly chopped (about 120g)","50g-100g cooked chicken, shredded (optional)","⅛ tsp white pepper","Pinch of salt (to taste)","Olive oil (or a neutral oil like sunflower/vegetable oil) ","To serve: spring onion greens, a few drops of sesame oil (optional) ",[5160,5161,5162,5163,5164,5165,5166,5167],"Heat a little oil in a saucepan over medium heat.","Fry garlic, ginger, and the white parts of the spring onion for 30–60 seconds until fragrant (do not brown).","Add carrot and cabbage, stir to coat in the aromatics.","Pour in the chicken stock and add a small pinch of salt.","Simmer gently for 5–10 minutes, until vegetables are tender.","Stir in the cooked chicken (if using), soy sauce, and white pepper. Simmer for another 1–2 minutes.","Taste and adjust seasoning with more salt or pepper if needed.","Divide into bowls and top with spring onion greens and a drizzle of sesame oil.",[51,169],{"_12":5170,"_14":5171,"_8":5172,"_10":5173,"_22":5174,"_37":5190,"_46":5199,"_18":19,"_20":87,"_16":355},"2026-02-19T09:12:21.673Z","marry-me-lentils","Marry Me Lentils (Easy, Creamy, Vegan)","

If you’re looking for an easy vegan dinner that feels comforting, indulgent, and satisfying, these Marry Me Lentils are exactly what you need. This recipe is inspired by the viral “Marry Me” flavour profile - creamy, savoury, and rich - but made completely plant-based. It’s perfect for busy weeknights, meal prep, or when you want a cosy vegan meal that doesn’t require much effort or fancy ingredients.

Why you’ll love this recipe

Easy, one-pan vegan lentil recipe
Creamy and comforting without dairy
Made with mostly pantry staples
High in fibre and plant-based protein
Perfect for meal prep and leftovers

[marry-me-lentils-2.jpeg]

Is this recipe healthy?

Yes - this is a healthy vegan lentil recipe that’s both nourishing and filling. Lentils are rich in fibre, iron, and plant-based protein, helping to support digestion and keep you full for longer. The cashew cream adds healthy fats, while tomatoes, garlic, and onion provide antioxidants and flavour.

Key tips for the best creamy lentils

Cook out the tomato paste

Don’t rush this step. Cooking the tomato paste for a full 2 minutes (or longer if you prefer!) allows it to caramelise slightly, removing any raw taste and adding depth, richness, and umami to the dish. If the pan starts to look dry, add a small splash of olive oil to help the tomato paste cook evenly. You’ll know it’s ready when the tomato paste deepens to a slightly darker shade of red.

Control the heat level

Chilli flakes add warmth rather than overpowering spice, but everyone’s tolerance is different. Start with the lower amount, taste as you go, and add more if needed. You can also finish with extra chilli at the table for those who like more heat.

Adjust the consistency as needed

Lentils naturally absorb liquid as they cook and as they sit. If the sauce becomes too thick - especially when reheating - simply stir in a splash of vegetable stock or water until the lentils are creamy and saucy again.

Vegan or not?

This recipe is deliciously plant-based, but it’s also very easy to adapt. If you don’t need it to be vegan, simply swap the cashew cream for 200ml double cream (heavy cream if you’re in the US). For extra richness, stir through some freshly grated Parmesan at the end, or sprinkle it on top just before serving.

[marry-me-lentils-3.jpeg]

Ingredients

Onion

Garlic

Tomato paste

Dried oregano (or thyme/mixed herbs)

Chilli flakes

Smoked paprika

Garlic granules

Sun-dried tomatoes

Green or brown lentils (canned)

Vegetable stock

Balsamic vinegar

Fresh basil

Cashews (substitutions below)

Olive oil, salt, and black pepper

(Exact quantities below.)

Step-by-step instructions

1. Soak the cashews

Place the cashews in a small heatproof bowl and cover with boiling water. Set aside while you prepare the rest of the ingredients. This softens the cashews and helps create a smooth, creamy sauce later.

2. Sauté the onion

Heat a generous drizzle of oil in a large frying pan or sauté pan over a medium-high heat. Add the chopped onion along with a good pinch of salt. Cook for 5–8 minutes, stirring occasionally, until soft, translucent, and lightly golden.

3. Build the flavour base

Add the minced garlic and tomato paste to the pan. Stir well and cook for about 2 minutes, allowing the tomato paste to darken slightly. This step is key for developing a rich, savoury flavour.

4. Add herbs, spices, and lentils

Stir in the dried oregano, chilli flakes, smoked paprika, and garlic granules. Add the sun-dried tomatoes, drained lentils, vegetable stock, and balsamic vinegar. Mix well and bring to a gentle simmer. Let it cook for 3–5 minutes so the flavours can meld.

5. Blend the cashew cream

Drain the soaked cashews and add them to a blender with 100 ml of fresh water. Blend until completely smooth and creamy. Scrape down the sides if needed - there should be no grit.

6. Make it creamy

Pour the cashew cream into the pan and stir until fully incorporated. Reduce the heat slightly and simmer for 2–3 minutes, until the lentils are thick, glossy, and creamy. Add a splash of water or stock if it becomes too thick.

7. Taste and adjust

Taste the lentils and adjust the seasoning with more salt, black pepper, or chilli flakes if needed. This is also the time to tweak the consistency.

8. Finish and serve

Remove from the heat and stir through the chopped fresh basil. Serve warm with crusty bread, rice, or your favourite sides.

[marry-me-lentils-4.jpeg]

Substitutions & variations

Cashews: Swap for oat cream, soy cream, coconut milk, or vegan cream. Or, if you want to use dairy - double/heavy cream is very delicious too (add 200ml).

Green lentils: brown lentils or cooked puy lentils work well.

Herbs: Fresh thyme or parsley instead of basil.

How to store and use leftovers

This recipe is ideal for meal prep. Make it up to 3-5 days in advance and store in the fridge. The flavours deepen over time, making it even better the next day. Reheat gently with a splash of water or stock.

It’s also suitable for freezing too, just freeze in portions for up to 3 months. Defrost overnight in the fridge or in the microwave, and reheat gently.

What to eat with Marry Me Lentils

Crusty baguette or sourdough
Roasted vegetables or gently wilted spinach
A simple green salad

FAQ

Is this lentil recipe spicy?

It’s mild as written. Increase or reduce chilli flakes to suit your taste.

Can I make this nut-free?

Yes - use oat cream, soy cream, coconut milk or double/heavy cream instead of cashews.

Is this recipe high in protein?

Yes. Lentils provide a good amount of plant-based protein, making this a filling vegan meal.

What type of lentils work best for this recipe?

Brown, green or puy lentils are ideal because they hold their shape while still becoming creamy. Red lentils are not recommended, as they break down too much.

Is this recipe gluten-free?

Yes, the lentils themselves are naturally gluten-free. Just make sure your vegetable stock and sun-dried tomatoes are certified gluten-free if needed.

Why did my lentils turn out too thick?

Lentils naturally absorb liquid as they sit. Simply stir in a splash of water or vegetable stock when reheating to loosen the sauce.

Is this suitable for kids?

Yes. Keep the chilli flakes minimal or omit them entirely for a kid-friendly version.

",[5175,5186],{"_25":5176,"_22":5177},"lentils",[1700,4183,4027,5178,5179,1624,5180,5181,5182,5183,5033,5184,5185],"1 tsp dried oregano (or dried thyme/mixed herbs)","¼–½ tsp chilli flakes (adjust to taste)","1 tsp garlic granules","100g sun-dried tomatoes, finely chopped","2 × 400g cans green lentils, drained and rinsed","250ml vegetable stock (½ a stock cube)","3 tbsp fresh basil, chopped","Olive oil, salt and black pepper",{"_25":5187,"_22":5188},"cashew cream (or substitute with 200ml double/heavy/vegan cream)",[5189],"100g cashews",[5191,5192,5193,5194,5195,5196,5197,5198],"Place the cashews in a small bowl and cover with boiling water. Set aside until later.","In a large pan over a medium-high heat, heat the oil until hot, then add the onion and a good pinch of salt. Cook until softened, about 5–8 minutes.","Add the garlic and tomato paste and cook for a further 2 minutes.","Add the dried oregano, chilli flakes, smoked paprika, garlic granules, sun-dried tomatoes, lentils, vegetable stock, and balsamic vinegar. Simmer for a few minutes.","Meanwhile, drain the cashews then blend with 100ml of fresh water until smooth.","Pour the cashew cream into the lentils and stir well. Simmer for a couple of minutes.","Taste and adjust the seasoning (you may need more salt).","Stir in the chopped basil and enjoy!",[51,516,50,148,49],{"_12":5201,"_14":5202,"_8":5203,"_10":5204,"_22":5205,"_37":5214,"_46":5220,"_18":19,"_20":170,"_16":17,"_517":53},"2026-02-25T14:19:49.608Z","creamy-tomato-chickpea-pasta","One-Pot Creamy Tomato Pasta with Chickpeas","

If you’re looking for an easy one-pot creamy tomato pasta with chickpeas, this simple vegetarian dinner is exactly what you need. Made with pantry staples, cooked in a single pan, and ready in just 15 minutes, it’s the perfect quick weeknight pasta recipe. I’ve been making this creamy tomato chickpea pasta on repeat when I want something comforting, filling, and satisfying without spending ages in the kitchen - or dealing with loads of washing up afterwards.

Why You’ll Love This One-Pot Pasta Recipe

A true one-pot pasta recipe - minimal washing up
Quick and easy, perfect for busy weeknights
Budget-friendly and made with pantry staples
Creamy, comforting, and full of flavour
Naturally vegetarian and easy to adapt

Is This Creamy Tomato Pasta Healthy?

This recipe offers a good balance of comfort and nutrition. Chickpeas provide plant-based protein and fibre, helping you stay fuller for longer. Tomatoes are rich in antioxidants like lycopene, while herbs and spices add depth of flavour without extra sugar. Although the pasta is made with cream, you can make simple swaps to suit your dietary needs (see substitution section below!).

[creamy-tomato-chickpea-pasta-2.jpeg]

Key Tips for the Best One-Pot Creamy Tomato Pasta

Stir the pasta regularly as it cooks to stop it from sticking to the pan and to help it cook evenly in the sauce.
Use a quick-cooking pasta shape, such as macaroni or any pasta that cooks in 9 minutes or less. Avoid longer-cooking shapes like rigatoni, as they won’t soften properly in a one-pot pasta recipe.
Choose a wide pan or shallow pot so the pasta sits in an even layer, allowing it to absorb the sauce and cook evenly.
Taste and adjust the seasoning before serving. One-pot pasta often needs more salt than expected to bring out the flavours of the creamy tomato sauce.
Add a splash of hot water if needed while cooking or just before serving if the sauce thickens too much - this helps keep the pasta creamy rather than dry.

Ingredients for One-Pot Creamy Tomato Pasta

Macaroni
Garlic granules
Smoked paprika
Chilli flakes
Fresh rosemary
Chopped tomatoes
Cooked chickpeas
Balsamic vinegar
Double (heavy) cream or cream cheese
Parmesan (/vegetarian Italian hard cheese)
Salt, pepper, olive oil

Step-by-Step Instructions

Step 1: Add Ingredients to the Pan

Add all ingredients except the cream and Parmesan to a large frying pan or saucepan. Season with salt (about 1 tsp flaky salt or ½ tsp fine salt).

Step 2: Bring to the Boil

Place the pan over high heat and bring everything to the boil.

Step 3: Simmer Until Cooked

Lower the heat and simmer for around 10 minutes, stirring regularly, until the pasta is cooked and the sauce has thickened.

Step 4: Finish with Cream and Cheese

Stir in the cream and Parmesan, then simmer for another 1–2 minutes. Taste and adjust seasoning with salt and pepper before serving.

[creamy-tomato-chickpea-pasta-3.jpeg]

Substitutions & Variations

Pasta: Any small, quick cooking pasta works here - just make sure the pasta variety you choose cooks in about 9 minutes or less.
Spices: You can play around with the spices - if you want it spicier, add more chilli flakes or chilli powder.
Cream: Use cream cheese if you’re looking for a lower fat alternative. The cream can also be substituted with vegan cream or cashew cream for a non-dairy alternative. See this recipe for my cashew cream (just add half the portion, i.e. 50g cashews, 50g water).
Chickpeas: Swap for green or brown lentils!
Herbs: Fresh thyme or oregano can replace rosemary. If you want to use a dried herb, add just 1/2 tsp.
Parmesan: Use a vegetarian alternative if needed. It’s also delicious with grated cheddar on top!

How to Prep This Recipe Ahead of Time

Since this recipe relies heavily on pantry ingredients, it’s ideal for quick, last-minute meals - so apart from mixing together the spice mix, or grating the parmesan, there’s not much that can be prepped ahead of time!

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the fridge for up to 3-5 days. Reheat gently on the hob or in the microwave with a splash of water or milk to loosen the sauce.

This dish can be frozen for up to 3 months.

What to Serve with Creamy Tomato Pasta

Gently cooked long stemmed broccoli or wilted spinach
Caesar salad
Garlic bread or crusty bread
Roasted vegetables, e.g. courgette

Frequently Asked Questions

Can I make this recipe vegan?

Yes. Use a dairy-free cream and a vegan Parmesan alternative. Cashew cream also works well for a rich, creamy texture. See this recipe for my cashew cream (just add half the portion, i.e. 50g cashews, 50g water).

Can I freeze creamy tomato pasta?

If you’re using double or heavy cream, this pasta freezes well. If you’ve used cream cheese instead, freezing isn’t recommended as the sauce can split.

What type of pasta works best for one-pot pasta?

Short pasta shapes like macaroni, penne, fusilli, or shells work best because they cook evenly and absorb the sauce.

Can I add vegetables to this recipe?

Yes. Spinach can be stirred in at the end with the cream, while heartier greens like kale can be added earlier so they soften as the pasta cooks.

Why is my one-pot pasta too thick or too thin?

If the sauce is too thick, add a splash of hot water to loosen it. If it’s too thin, simmer for an extra minute or two to help it reduce.

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