Ratatouille

Less is more where ratatouille is concerned. I like to make a simple traditional recipe letting the taste of the vegetables shine through without too many extra flavours.

I’ve only added ground coriander and a few basil leaves, but they combine to make a rich sauce that is slightly sweetened by the natural flavours of the vegetables.

I love to eat ratatouille with baked potatoes and lots of cheese, cous cous, bulgur wheat, rice, in wraps or with grilled fish.

It’s so versatile that you can use it with a few different meals through the week and only have to cook it once, which is my kind of dish!

Ingredients

Serves 6

• 1 aubergine, 2cm cubes

• 1 large red onion, chopped

• 1 large garlic clove, grated

• 1 red pepper, sliced

• 1 courgette, halved and sliced

• 1 tsp ground coriander

• 2 x 400g tins of tomatoes

• 1 tsp sea salt

• A handful of ripped basil leaves to serve

Method

• Heat 1 tbsp olive oil in a large pan. Add the aubergine and onion, cooking for 10 minutes on a gentle heat

• Next add the garlic and red peppers for 5 minutes and then the courgettes for 10 minutes with the lid on.

• Stir in the coriander and pour in the tinned tomatoes, simmer for 40 minutes with the lid on.

• Add the salt and basil leaves, stir well.

Roast fennel, tomato & spelt salad with green olives

This is an easy one tray salad that is almost ready straight from the oven! All you need to do is roast the veggies in one big tray, mix in the spelt and drizzle with olive oil and lemon! It really is as simple as that - I love this salad served warm and topped with crumbled feta, but it works equally well as part of a salad spread or a side to fish, chicken or some fresh bread and butter would be lovely too.

Ingredients

Serves 4-6

• 200g pearled spelt

• 2 fennel, sliced

• 350g baby plum tomatoes

• 1 large garlic clove

• A small handful of green or black olives, ripped in half or thirds if large

• Juice of ½ lemon

• 1/2 tsp sea salt

• Handful of chopped parsley leaves

Method

• Preheat the oven to 180ºc.

• Cook spelt as per instructions, usually simmer for 20 minutes

• Spread the fennel and tomatoes out on a large baking tray and drizzle with olive oil ad a sprinkle of sea salt, roast for 15 minutes, turn and toss in the olives. Put back in the oven for 10 minutes.

• Once the vegetables are cooked, immediately deglaze the tray with approx 80ml of water and then gently stir in the spelt, plus 1-2 tbsp olive oil, lemon juice, salt and a good grind of black pepper.

• Top with fresh parsley to serve.

Tip

• Use the best quality olives as you can afford. I bought some amazing large green olives from Sous Chef linked here, they had a slight chilli heat which worked really well. Cheaper olives can always be improved by soaking for 5-10 minutes in water to make them less salty. Even rinsing will help if you done hace time to soak.

Honey & soy glazed almonds & seeds

I’m trying to quit my Christmas chocolate habit (thanks Covid), so I thought I’d make something healthy to pick at instead of reaching for the sugar! These crunchy almonds and seeds are great to have to hand as they’re super tasty and filling whilst being full of nutrients. So far all of us have been eating them, even the kids, as we all like the sweet and slightly salty flavour. They’re also a good snack to make for friends when they come round for garden drinks or sprinkle on a salad to add some crunch. Try them out, they take about 10 minutes to make and are so good for you!

Ingredients

Makes a medium sized bowl full

• 100g sunflower seeds

• 100g pumpkin seeds

• 100g whole almonds, skin on

• 50g flaxseeds

• 1 tbsp coconut oil

• ½ tbsp maple or honey

• ½ tsp ground ginger

• ¼ tsp cinnamon (I used 1/8th as I only like a bit!)

• ½ tbsp low salt soy sauce

Method

• Preheat the oven to 180ºc.

• Measure all the nuts and seeds into a medium sized bowl.

• Put the coconut oil on a large baking tray and melt in the oven for 2-3 minutes.

• Mix the ground spices and soy into the nuts and seeds, then tip them on to the tray and stir well to combine with the coconut oil.

• Then mix in the honey and place in the oven for 8 minutes, turn and put back in for another 2 minutes.

Broccoli & spring green salad with hasslebacks and wild garlic pesto

It’s officially spring and this salad is perfect for the time of year. Lots of greens, some crispy hassleback potatoes and a wild garlic pesto made from leaves picked in our local park. I love this salad served warm on it’s own or part of a spread. It would be great if you’re BBQing over the next few weeks too.

Ingredients

Serves 4-6

• 500g new potatoes

• 200g purple sprouting broccoli, trim & halve any with thick stalks

• 200g green beans, both ends cut

• 250g spring greens

• Juice of ½ lemon

Pesto

• 20g wild garlic (15 leaves)

• 30g basil

• 50g pinenuts

• 20g parmesan, grated

• 5 tbsp olive oil

• ¼ tsp sea salt

• Juice of ½ lemon

Method

• Preheat the oven to 200ºc.

• Make the pesto: toast the pine nuts in a frying pan (no oil) for 2-3 minutes, watching closely so they don’t burn. Allow them to cool before making the pesto. Next blitz the parmesan in the food processor and then add the rest of the ingredients. Set aside.

• Prep the potatoes: put them, one at a time, onto a wooden spoon and, starting at one end, cut across their width at 3mm intervals with a sharp knife – the spoon keeps the potato stable and stops you from cutting all the way through.

• Spread the potatoes on a baking tray, drizzle with 2-3 tbsp olive oil and sprinkle each one with sea salt. Roast for 50 minutes until the tops are crispy.

• Heat ½ tbsp olive oil in a large frying pan and char the broccoli for approx 10 minutes until just cooked, so it still has a bite.

• While the broccoli is cooking, steam the green beans for 5-6 minutes.

• Warm a plate briefly in the oven and then put the cooked broccoli and green beans on it while you prepare the spring greens. Cover the plate loosely with tin foil.

• Add the spring greens to the same pan as you used for the broccoli. Drizzle with a little olive oil, if needed, sprinkle with salt and fry on a low-medium heat for 3 minutes to soften.

• Toss the veggies in ½ tbsp olive oil, plus the juice of ¼ lemon and a pinch of salt, then arrange on a serving plate, spreading each vegetable out as evenly as possible.

• Nestle the potatoes in between the greens, top with spoons of pesto and squeeze over the remaining lemon quarter if needed. Serve straight away.

Orzo, sweet pepper, spinach & toasted almond salad

It’s all about salads for me at the moment! I love the warmer weather and the food it brings, out with soup and in with lots of colourful plates of grains, veggies, cheese and fresh herbs. This is a Italian-style plate with a lovely combination of pasta, roasted peppers, spinach, basil and toasted almonds in a garlic red wine vinaigrette. The salad is vegan, but if you want to top with crumbled feta, that would work really well too.

Ingredients

Serves 4-6

• 3 sweet peppers (red, orange or yellow)

• 250g orzo

• 150g fresh spinach

• A handful of ripped basil leaves

• 50g almonds

Dressing

• 60ml olive oil

• 20ml red wine vinegar

• 1/2 tbsp maple or honey

• ½ small garlic clove, grated

• 1 thinly sliced half moon of red onion, finely chopped (see photo below)

• ¼ tsp sea salt

Method

• Preheat the oven to 180ºc.

• Make the dressing by mixing all the ingredients in a salad shaker (I love this one by Oxo)

• Spread the almonds on a baking tray and toast in the oven for 6-7 minutes. Allow to cool and then chop roughly.

• Cook the orzo as per the packet instructions, usually simmer for 8-12 minutes, depending on the brand. Drain and rinse in cold water to stop it cooking further. Once thoroughly drained put in a bowl and drizzle with a little of the dressing to stop it clumping. Add a good pinch of sea salt too.

• While the orzo is cooking, roast the peppers: put them on a sheet of tin foil and place under a hot grill, blacken on all sides - this should take about 12-15 minutes, turning every 2-3. Wrap in the foil once cooked and leave to cool for 5 minutes, then peel, deseed and cut into strips. Reserve the juices from the peppers and pour over the salad before serving for extra flavour.

• Steam the spinach for approx 3 minutes until it has just cooked, then spread out on a plate to cool.

• Mix the peppers, spinach and basil leaves into the orzo and pour over 2/3 of the dressing. Spread the salad onto a large serving plate, drizzle over a little extra dressing and the juice from the peppers. Finish by scattering over over a few basil leaves and the toasted almonds.

Tip

• Avoid green peppers as they’re unripened and bitter.

• Save the rest of the red onion to chop thinly in salads.

• This salad tastes even better for lunch the next day! I think because the flavours from the dressing have more time to permeate the pasta. Or may be it was because I didn’t have to actually make anything!

Sweet potato & leek risotto with rocket pesto

The great thing about risotto is that it’s good at any time of the year. It can be a hearty warming bowl with fresh bread in the colder months, or a light tasty dish with a crisp green salad in the spring or summer. I’m going for a spring feel here with a parsley and rocket pesto, adding a fresh herby flavour to the risotto. The rocket and lemon give a subtle peppery sharp edge that is balanced with the toasted pine nuts and sweet creamy rice. Tempted? Give it a try!

Ingredients

Serves 4

• 1 sweet potato, peeled 2cm cubes

• 1 vegetable stock cube (Kallo low salt)

• 1 small onion, finely chopped

• 2 leeks, halved and sliced thinly

• 1 garlic clove, grated

• 300g risotto

• 100ml sherry or 150ml white wine

• 15g finely grated parmesan

• Juice of ½ lemon

• 1 - 1 ½ tsp salt

• 20g pine nuts, toasted

• A handful of rocket leaves, optional

Pesto

• 15g parsley

• 15g rocket

• 10g parmesan

• 40g pinenuts

• Juice of ¼ lemon

• 4 tbsp olive oil

• 1/8 tsp sea salt

method

• Preheat oven to 200ºc, put the sweet potato on a large baking tray, drizzle with ½ tbsp olive oil, mix well and spread out. Sprinkle with sea salt. Roast for 15 minutes and then turn and put back in for a further 10-15 minutes until browned on at least two sides.

• Mash half the sweet potato on the tray while warm and set aside.

• Make the pesto while the sweet potato is roasting: put all the ingredients in a food processor and blitz to combine into a rough texture, don’t purée!

• Warm the stock, or dissolve 1 stock cube in 1.2 litres of boiling water (see note about stock below).

• Melt a large knob of butter and a drizzle of olive oil in a large pan. Add the onion and leeks, frying on a gentle heat for 10-12 minutes.

• Next add the garlic and stir well, allowing it to cook for a minute.

• Then tip in the rice and stir well to coat all the grains, after about a minute it should look slightly translucent at the edges.

• Turn up the heat and pour in the wine or Sherry. Allow the harsh alcohol taste to bubble off, once the rice has absorbed the rest of the wine (about 2 minutes) start adding the warm stock. I usually pour in a ladle full, or about 100ml at a time.

• Next add the mashed sweet potato and keep adding the stock slowly, each time it is absorbed, pour in another ladle, stirring regularly.

• After 10-12 minutes add the sweet potato chunks and continue pouring in the stock for another 8-10 minutes.

• Check the rice is cooked (it should still have a little bite to it) and then stir in the grated parmesan, lemon juice, a knob of butter and the salt.

• Serve with a spoon of pesto, a few pine nuts and a sprinkle of rocket.

Tip

• A note about stock: if I’m using a cube then I double the amount of water recommended on the pack, as I find it dominates the flavour otherwise.

• I don’t always want to open a bottle of wine just for cooking, so I keep a bottle of Sherry or Vermouth in the cupboard to use for risotto. It doesn’t go off like wine, so you can just use a glass as and when you need it.

• To make the risotto vegan, you could use non-dairy butter and add a tablespoon of nutritional yeast to replace the parmesan in both the risotto and pesto.

• I use a Microplane or fine grater for the cheese and garlic.

Red pepper, aubergine & adzuki

A break in the sunshine calls for something slightly warmer today and this is a lovely stew that’s lightly spiced with harissa and full of flavour. I’ve used creamy aubergines and sweet peppers to compliment the nutty adzuki beans - which I’d forgotten much I liked!

Adzuki are a great addition to a veggie dish as they give a nice bite and texture, which works well to contrast with the softer vegetables. My husband isn’t a massive bean fan, but he likes adzuki as they’re relatively small compared to other types - they pretty much went under his radar!

This is another dish that I make a big pan of and store in the fridge for quick healthy lunches with a chunk of sourdough, or eat for dinner in different ways - with roasted squash wedges, a baked sweet potato or grilled halloumi, veggie sausages, chicken or fish if you’re BBQing with friends.

Ingredients

Serves 4-6

• 150g dried adzuki beans

• 2 aubergines, 1cm slices

• 2 medium red onions, chopped

• 3 large garlic cloves, grated

• 1 tsp cumin seeds

• 1 tsp ground coriander

• 1 tsp smoked paprika

• 1 tsp ground harissa spice blend

• 3 red peppers, sliced

• 2 tins 400g tomatoes

• 1 tbsp red wine vinegar

• 1/2 tbsp maple / honey

• 1 tsp sea salt

• A handful of fresh coriander

Method

• Preheat the oven to 180ºc.

• Simmer the adzuki for approx 45 minutes until soft, drain and set aside.

• Spread the aubergine on a large tray, brush with olive oil on both sides, sprinkle with sea salt, then put in the oven for 10 minutes.

• Heat ½ tbsp olive oil in a large pan and fry the onions gently for 10 mins, then add the garlic and ground spices cooking for 30 seconds.

• Next add the red peppers and cook for a further 10 minutes.

• Then add the tomatoes, aubergine and adzuki, simmer for 20 minutes.

• Add the red wine vinegar and maple, simmer for 5 minutes. Then finish by stirring in the salt. Serve with fresh coriander leaves

  Tip

• Other serving ideas: cous cous, brown rice, top with plain yoghurt or plant-based coconut. I like Coconut Collab, especially with savoury dishes.

• Use chickpeas instead of adzuki if you can’t get hold of them.

• You can cook the aubergine in the same pan if you prefer - fry on a medium to high heat using plenty of olive oil until 2-3 sides are browned. Set aside and add back in following the instructions above. I prefer to use the oven as I can get on with prepping the other ingredients while the aubergine cooks.

• Coriander is optional!

Energising blueberry smoothie

Sunny days make me want to drink smoothies, so here’s my spring favourite so far. It’ll give you an energy boost any time of the day as it’s packed with protein, iron and Vitamin C!

Ingredients

Serves 1

• 150g frozen blueberries 

• 20g fresh spinach 

• 2 tbsp oats

• 250g nut milk or organic whole

• ½ tbsp white chia seeds

• ½ tbsp maple syrup, agave or honey

Method

Blitz well and drink!

Aubergine, cauliflower, tomato & bulgur salad

The sun is out and it actually feels warm today, which is lovely, so I thought I would share this salad to celebrate! I’ve roasted all the veggies to get the best flavour out of them and made a vegan rose harissa yoghurt dressing to add a little creaminess and spice. The bulgur makes the salad more substantial, but you could leave it out if you’re planning to eat the salad as a side with a different type of carbohydrate.

Once a week (ideally on a Sunday) I try to make a large salad or warm dish that I can keep in the fridge, so I have an instant healthy option to eat when I’m in a rush or don’t feel like cooking. It also means that I’ve got a few quick, tasty lunches to grab and sit in the sunshine for a few minutes longer.

Ingredients

Serves 4-6

• 1 aubergine, 2cm cubes

• 1 cauliflower, small florets

• 200g cherry tomatoes

• ½ tsp smoked paprika

• ½ tsp ground cumin

• 200g bulgur wheat

• 1 x 400g tin chickpeas, drained well

• 120g coconut yoghurt (Coconut Collab)

• 4 tsp rose harissa (Belazu)

• 1 tbsp tahini (Belazu)

• ½ lemon

• sea salt (quantities in recipe)

• A handful of coriander leaves (optional)

Method

• Preheat the oven to 200ºc. Put the cauliflower onto a large tray, drizzle with olive oil and sprinkle over the ground spices and a pinch of salt. Put the aubergine and tomatoes onto another tray, separate them into two halves as the juices will stop the aubergine from browning.

• Place both trays in the oven, aubergine tray at the top, cauliflower in the middle. Roast for 10 minutes then turn and put back in for another 10.

• Remove the aubergine and move the cauliflower to the top shelf and roast for a further 5 minutes then set aside.

• While the veggies are in the oven, cook the bulgur according to the packet instructions. I usually rinse with cold water, then simmer for 10 minutes.

• Drain the bulgur and rinse with cold water to prevent it from cooking anymore. Allow to drain thoroughly and then put back in the pan and drizzle with 1 tbsp olive oil, plus juice of ¼ lemon and a pinch of salt. Mix well.

• When you’ve finished cooking the veggies, roast the chickpeas. Tip them onto a baking tray, drizzle with little olive oil (approx 2 tsp) and sprinkle with a pinch of smoked paprika, cumin and salt. Mix well and put in the oven for 15 minutes. Turn and then put back in for a further 10-15 minutes. You want them to be really crunchy (slightly browned) or when they cool they’ll go chewy, not crisp.

• Make the dressing while the chickpeas are crisping up. Put the yoghurt, rose harissa, tahini, juice of ¼ lemon and ¼ tsp sea salt into a bowl and mix well. Add 1 tbsp of water to loosen the dressing.

• To serve, layer the salad with a spoon of bulgur, a mix of the vegetables, coriander leaves and a few spoons of dressing, repeat.

• Finish with a few spoons of dressing, coriander and crispy chickpeas.

tip

• Switch the coconut yoghurt for plain / Greek

• Leave out the coriander if you hate it!

• You don’t have to use the brands I have recommended in the ingredients, but they are the products I think are particularly good quality.

'Chicken' & mushroom pie with cheesy mash

This is the ultimate veggie comfort food for me and is a really good one for families as the kids will barely know that the 'chicken’ isn’t really chicken! Ok so mine won’t allow a mushroom to pass their lips, but they do like the flavour, which I’m hoping will be a step towards eating them eventually! You could switch to carrots, sweet corn or whatever veggies go down better in your house though.

A lot of people tell me that they are either trying to reduce their meat intake or they suddenly have a veggie teenager, so they need more family-friendly vegetarian recipes. This is a great one to add to your menu if you want to start making changes to your household diet because it’s a take on a classic that’s a gentle introduction to anyone skeptical about vegetarian food. I have quite a few recipes on my site (linked below) that use meat substitutes like Quorn or soya as I’ve found that it’s a good way of getting the kids to eat veggie food without sending them into shock with Ottolenghi style salads (which would obviously be my choice of menu!). I’m hoping we’ll reach that goal by the time my daughter is 16… only 5 years to go!

Ingredients

• 1 large onion, finely chopped

• 20g unsalted butter

• 300g chestnut mushrooms, sliced

• 1 garlic clove, grated

• 300g Quorn pieces

• 2 tbsp plain flour

• ½ vegetable stock cube (I use Kallo low salt)

• 400-500ml boiling water

• ½ tbsp Dijon mustard

• 250ml crème fraîche (I used low fat, but full is fine too)

• 100g fresh spinach leaves

• 1 tsp sea salt

  Topping

• 1.4 kg potatoes, chopped

• 50g unsalted butter

• 2-3 tbsp milk

• 100g cheddar cheese, grated

• 1 tsp sea salt

• 25g parmesan, finely grated

Method

• Heat the butter and a drizzle of olive oil in a large pan. Fry the onion gently for 10 minutes to soften and then add the mushrooms for 5 minutes.

• Add the garlic, cook for 1 minute and then put in the Quorn pieces and flour, stirring well.

• Next crumble in the stock cube and pour in 400ml of boiling water. Stir in the mustard and then the crème fraîche. Gently warm the sauce for 5 minutes, but keep it on low as it will split if it gets too hot.

• Finish by adding the salt and a little extra water if needed to loosen the sauce, it should easily fall off a spoon - like a thickened gravy.

• Preheat the oven to 180ºc.

• While the sauce is cooking, peel the potatoes and chop. Boil for about 12-15 minutes, so they’re soft enough to mash, drain and allow to air dry for a minute.

• Mash well with the butter and milk, then add the cheddar and salt, mix well.

• Spoon the Quorn filling into a large oven proof dish (I used 24x33cm) and stir or layer in the spinach leaves.

• Top the pie with a layer of mash and sprinkle with parmesan.

• Put in the oven for 20-25 minutes. If you can see that the sauce is bubbling underneath, but the top hasn’t browned then place under a hot grill for a few minutes to finish off. Keep a close eye on it though as it will easily burn.

Tip

• Make the filling the day before to get ahead.

• Gently top the pie with mash - flatten on the back of a large spoon with a fork and then nudge off onto the filling.

• Meat eaters can swap the Quorn for chicken, just brown it separately first and then set to one side while you cook the vegetables. Add the chicken back in with the crème fraîche.

• Or if you don’t like Quorn use a tin of chickpeas, using same method as in the main instructions.

• More family favourites: Everyday chilli, Sausage spaghetti, Bolognese, ‘Chicken’ supreme, ‘Chicken’ pie, Creamy sausage, mushroom & spinach pasta, Tomato & mascapone sausage rigatoni

Spinach & mushroom lasagne

I love lasagne, but I often end up making either a classic style using vegetarian mince or a tomato based cheesy veggie one. So I thought I’d experiment and make it different this time using spinach and mushroom in a creamy sauce. I used a ‘cheats’ white sauce made from crème fraîche and parmesan, so its super quick and easy to whip up. Like all lasagnes this one is best eaten on the day, but if you have leftovers they’ll still make a pretty good lunch!

Ingredients

Serves 4-6

• 450g spinach

• 1 large red onion, thin half moons

• 300g mushrooms, sliced

• 1 clove garlic, grated

• 400ml crème fraîche

• ½ tbsp Dijon mustard

• ½ vegetable stock cube

• 200ml water

• 1 tsp sea salt

• A good grind of black pepper

• 250g fresh lasagne sheets

• 100g parmesan, finely grated

Method

• Preheat the oven to 180ºc.

• Heat a knob of butter and ½ tbsp of olive oil in a large pan and gently wilt the spinach. If you’re using frozen then either defrost n the fridge overnight or steam for around 8 minutes.

• Put the spinach in a bowl and set to one side. Add ½ tbsp of oil to the pan and fry the onions for 10 minutes on low until softened.

• Next add the mushrooms and cook for another 5 minutes, then stir in the garlic and fry for 30 seconds more.

• Add 300ml crème fraîche, mustard, ½ stock cube and 200ml of water, warming through gently.

• Then add the salt and pepper, stirring well.

• Mix the remaining 100ml crème fraîche with 20ml water and 20g of parmesan

• Assemble the lasagne (I used a 20x26cm oven proof dish) by starting with a layer of the spinach mix, a sprinkle of parmesan (approx 1-2 tsp) and then cover with pasta sheets, repeat until the top layer.

• Cover the top layer of pasta with the crème fraîche and parmesan mix, finish by sprinkling over the rest of the parmesan, you may need a little more to do this depending on how much you use in the layering.

• Bake in the oven for 25 minutes. If the top needs to brown a bit more then place under a hot grill - I use pieces of tin foil to cover over any already browned parts, so only the pale bits are browned.

Fudgey chocolate brownies

In my opinion there is only one kind of brownie: fudgey with chewy sides and a crispy top. So that was my criteria when I set about testing different recipes recently. I did the last few tweaks to this one yesterday and you’ll be happy to know that I think it ticks all the above boxes! It’s also a very simple recipe that will only take you about 10 minutes to whip up, so if you fancy doing a bit of baking with the kids then give this recipe a go. My daughter absolutely loved making these and I think next time could probably do most of it by herself.

Through trial, error and research I’ve discovered that melting the butter leads to a more fudgey brownie, rather than following the traditional cake making method of creaming with the sugar. I’ve also reduced the coco powder and upped the melted chocolate, so they’re not too dark and dense.

Next up….. salted caramel and orange (separately!) as my kids LOVE both of these flavours.

Ingredients

Makes a 25 x 35cm tray / 24 portions

• 250g unsalted butter

• 250g dark chocolate, semi sweet

• 350g caster sugar

• 4 large eggs, lightly whisked

• 40g coco powder, sifted

• 100g flour, sifted

• 1 tsp baking powder

• ½ teaspoon sea salt or ¼ tsp table salt

Method

• Preheat the oven to 180°c. Line a 25 x 35cm tray with baking parchment.

• Weigh the butter and chocolate in a heat proof bowl and place over a pan of boiling water (about 3cm deep). Make sure the bowl isn't touching the water, or you might scorch the chocolate. Remove from the heat when the butter and chocolate are almost melted, stir to combine.

• Pour the sugar into the melted chocolate, stir and then mix in the eggs.

• Crumble the sea salt between your fingers and mix into the flour with the coco and baking powder.

• Fold the dry ingredients into the wet and pour the mix into the baking tray and gently smooth the top with a spatula.

• Place in the oven for 20 minutes on the top shelf.

• A test skewer should come out with a bit of mixture on still, unlike a cake. It’s indicating gooey fudge!

 Tip

• Scrunch up your baking parchment before lining so it’s easier to push into the tray.

• Let the brownies cool completely before removing from the tray by lifting up in the parchment. Divide into portions with a sharp knife.

Sweet potato & black bean chilli

I always cook a big pot of chilli as it can be turned into a few different meals through the week. I made this pan for a couple of friends the other night (how nice is it to have friends in the garden?!) we had it with brown basmati, sour cream, guacamole, a few homemade tortilla chips and a handful of cheddar or feta. As we were eating outside, I made up chilli bowls with a bit of everything in so it was easier to serve.

I definitely recommend taking a few minutes to make a quick guacamole as it works so well in the bowl - I did a speedy version without any chopped chilli: just mashed avocado, a little finely chopped red onion, garlic, lime and salt. The tortilla chips take 5 minutes in the oven, so very little work to make and worth the effort to add a crunchy texture.

If you have a some leftover for lunch, you could make a ‘chilli bowl’ wrap or a quesadilla would be delicious too (here’s one I made with black beans, but just use the chilli instead) with lots of melted cheese. If you want to go carb-less, serve with crumbled feta and a slaw.

Ingredients

Serves 4-6

• 1 onion, chopped

• 2 garlic cloves, grated

• 2 tsp smoked paprika

• 2 tsp cumin seeds

• 1 tsp dried oregano

• ¼ tsp cinnamon

• 1 tsp cayenne pepper

• 2 medium sweet potatoes (approx 500g), 1cm cubes

• 2 tins of tomatoes

• 1 tbsp tomato purée

• 1 tin black beans

• 1 tin cannellini beans

• 1 ½ tsp sea salt

• 1 lime, quartered

• A few spoons of plain or coconut yoghurt (Coconut Collaborative is my fave)

Method

• Heat ½ tbsp olive or rapeseed oil in a large pan and then fry the onions gently for 10 minutes.

• Next add the garlic, stir well and cook for a minute or two.

• Stir in all the dried spices and heat through for a minute to release their flavour and then add the sweet potatoes, tomatoes, tomato purée and all the beans.

• Pour in ½ bean tin of water and mix well.

• Cook for 30-40 minutes, until the sweet potato is fully softened. Put the lid on for the first 20 minutes and then remove.

• Add a little extra water for the last 10 minutes if needed.

• Stir in the salt and serve with a lime wedge plus any of the sides suggested above.

Roast cauliflower, tomato & spelt salad

I bought a packet of spelt the other day with a vague idea of making a salad as I really enjoyed the last one I made with butternut squash and rose harissa. This time I roasted some cauliflower, tomatoes and red onions and then tossed in the cooked spelt whilst warm with a drizzle of oil and a squeeze of lemon - super quick and easy. I hadn’t intended on eating this salad straight from the oven, but did so by accident as I was really hungry! I’d definitely recommend doing the same as it was lovely; perfect if you’re eating outside with family or friends over the next few weeks while it’s a bit chilly.

See below for tips on how you can adjust the ingredients to your taste, or what you have in the cupboard.

*The salad is vegan if you use a plant based yoghurt. Coconut would would be lovely.

Ingredients

Serves 4 as a main, 6 as a side

• 250g spelt

• 1 red onion, halved and sliced

• 300g cherry tomatoes

• 1 cauliflower, small florets

• 1 tsp cumin seeds

• 1 tsp smoked paprika

• Juice of ½ lemon

• ½ tsp sea salt

• A handful of coriander leaves

  Dressing

• 200ml plain yoghurt

• Juice of 1 lemon

• Pinch of sea salt

method

• Preheat the oven to 200ºc

• Rinse the spelt and cook in boiling water for 20 minutes. Drain and set aside.

• Put the cauliflower on a large tray, drizzle with olive oil and scatter over the cumin seeds. Mix well.

• Put onions and tomatoes on another large tray and mix with a lug of oil and the paprika.

• Roast all the vegetables for 15 minutes, check and turn then put back for 5 minutes.

• Remove both trays from the oven and immediately mix the spelt and cauliflower into the tomatoes and onions, stirring well so the juices coat all the grains.

• Mix in 1-2 tbsp olive oil, juice of ½ lemon and salt.

• Toss all the dressing ingredients together, serve warm topped with coriander leaves and the yoghurt dressing.

  tip

• Use plant based yoghurt to make the salad vegan.

• Parsley would also work well if you don’t like coriander

• Serve warm or room temp is fine too.

• Feta or grilled halloumi would be another great topping.

• If you don’t have spelt use pearled barley, cous cous, quinoa or bulgur instead.
  
  

aubergine parmigiana

Inspired by my friend Anna, who makes an amazing aubergine parm, I thought I’d have a go at making my own version. I’ve stayed traditional in that I haven’t messed about it a classic (if it ain’t broke..?!) : there are layers of creamy aubergine, my go-to tomato sauce and LOTS of cheese.

This would be another great dish to make for friends if you’re eating outside over Easter. Aubergine parmigiana makes a lovely side with a BBQ (chicken or white fish would work really well), or you could stay veggie and serve with baked rice or a salad and some greens.

A note on the tomato sauce - my recipe is for a large batch, so you’ll have plenty to keep in the fridge (for up to a week) - I have lots of serving suggestions on the recipe page, so you can turn it into different meals. Or freeze the rest of the sauce in small tubs for quick dinners or to use on homemade pizzas.

If you don’t want to make extra, I would probably halve the recipe especially if you’re adding the celery an carrots as suggested below in the Tips.

Ingredients

Serves 4 as a main or 6 as a side

• 700ml tomato sauce (recipe here)

• 3 aubergines, 1cm slices

• 50g breadcrumbs

• 50g parmesan cheese, grated

• 150g mozzarella, halved and sliced (double if you like it really cheesy!)

Method

• Make the tomato sauce.

• While the sauce is cooking, preheat the oven to 180ºc. Brush a couple of large baking trays with olive oil and spread out the aubergine slices. Brush the top side of the slices lightly with oil .and place in the oven for about 20 minutes until softened and browned on one side.

• Mix 20g parmesan with the breadcrumbs.

• Assemble by layering the tomato sauce, a generous sprinkle of parmesan, a few pieces of mozzarella and then the aubergine in an oven proof dish (I used 21x27cm)

• Repeat 2-3 times, finishing with a layer of tomato sauce topped with the breadcrumbs and a few pieces of mozzarella if you have any left.

• Place in the oven for 25 minutes.

• Serve with baked rice, orzo salad (no feta), mini roasties, grilled fish or roasted chicken and a green salad.

tip

• You can add finely chopped celery (3 -4 sticks) and carrots (4 chopped in small cubes) to the tomato sauce to add extra flavour if you want to, just put them in with the onions right at the beginning of the recipe.

• Use 2 balls of mozzarella to dial up the cheesiness!

• If I can, I make the tomato sauce a day or two ahead, so I can quickly assemble the dish in 20 minutes.

Easter breakfast: chocolate strawberry & raspberry coconut cream on toast

Looking for something a little bit special to have on your toast this Easter weekend? Well, I’ve got a couple of ideas that you might want to try. Baker Street bakery asked me to create a family friendly recipe for you to enjoy over the holidays, so I’ve used their sliced brown and seeded topped with a classic combo: chocolate & strawberry, and one you might not have tried before: coconut cream & raspberry coulis! 

All the ingredients for these toast toppers are super quick to make and you can prep them a few days in advance if you want to. The coconut cream and raspberry couli are also really good on cereal or pancakes too if you have any left over!

Ingredients

Serves 4

• 8 slices of Baker Street toast (I used brown & seeded)

• Chocolate hazelnut spread (recipe here)

• 4-6 strawberries, sliced

• 250ml coconut cream (recipe below)

• 50g raspberry coulis (recipe below)

• 8-10 fresh raspberries

• Toasted coconut pieces, optional

  Method

• Prepare the chocolate sauce, coconut cream and raspberry coulis a day ahead if you can as they will all need to go in the fridge to cool down before serving.

• Make the toast, cut into quarter triangles and start loading with the toppings: a large swipe of chocolate spread and a couple of strawberry slices or a spoon of coconut cream, a drizzle of raspberry coulis and a sprinkle of coconut pieces if you have them. Toasted desiccated coconut would also work well too.

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Coconut Cream

Ingredients

• 250ml coconut cream

• 1 tbsp icing sugar, sifted

• ¼ tsp vanilla essence

Method

• Pour the coconut cream into a mixing bowl and whisk on high for 15 minutes until thickened.

• Add the icing sugar and whisk thoroughly. Stir in the vanilla.

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Raspberry Coulis

Ingredients

• 300g frozen raspberries

• 50g soft light soft brown sugar

Method

• Put the raspberries into a pan and warm gently for 10 minutes. Add the sugar and simmer for 5 minutes.

• Pass the raspberry sauce through a sieve to get rid of the seeds using a silicone spatula to squeeze it through. It will take a while to get all the sauce through the sieve, so just keep going until you have mostly seeds left and no more juice is coming through.

Chocolate & hazelnut spread

Look away now if you don’t like sugar on the breakfast table! Even the most puritan of us might just allow a little chocolate first thing in the morning at Easter though and if so, read on…

This is an easy recipe for homemade Nutella, which is lovely on toast, pancakes or just spooned straight out of the jar! Unlike the commercial variety, you can choose the texture that you prefer, if you want crunch just don’t blitz the nuts for as long, or set a handful aside and bash in a bag with a rolling pin to add later. Once it’s set in the fridge, keep it in the cupboard, so it spreads easily and enjoy a thick layer on toast.

Ingredients

Makes 1 large jar

• 300g blanched hazelnuts

• 200g milk chocolate (I used 36%), broken into small pieces

• 1 ½ tsp vanilla essence

Method

• Preheat the oven to 180ºc.

• Put the hazelnuts on a baking tray and toast for 6-7 minutes.

• Once the nuts have cooled, tip them into a high powered food processor and blitz for about 5 minutes. Scrape the sides down and blitz again for about 3-5 minutes until you have a smooth paste.

• Put the chocolate into a glass bowl and melt gently in the microwave, checking and stirring often. Mine took about 1 ½ - 2 minutes on 600w.

• Pour the melted chocolate into the nuts along with the vanilla essence and blitz until you have a really smooth paste. This will take about another 8-10 minutes. The mixture will be quite runny and warm at this point, so pour it into a jar and place in the fridge for about 1½ hours to set.

Red pepper & tomato baked rice with lemon feta

I love baked rice as you can add so many different vegetables, spices and herb combinations to make it really interesting without too much work. It’s great as a side dish, or I had it as a main with a green salad. If you want to go vegan, then just stir through a tin of chickpeas (or any beans) and top with roasted pumpkin seeds.

As you can make the rice ahead, it’s a really good one to cook for friends as all the work is done beforehand, so it only needs a quick reheat in the oven. Perfect for a spring/summer BBQ, now we’re allowed to socialise outdoors again! Let me know if you make it for 5 friends!

Ingredients

Serves 4 as a main, or 6 as a side

• 2 red peppers, 2cm slices

• 250g cherry tomatoes, halved

• 4 cloves garlic, unpeeled

• 1 tbsp rose harissa

• 2 tbsp rapeseed or olive oil

• 300g white basmati rice

• ½ tsp sea salt

• 600ml boiling water

• 200g feta cheese

• Zest of 1 lemon

• Handful of coriander leaves

method

• Preheat the oven to 180ºc.

• Spread the red pepper slices, tomato halves and garlic cloves on a large baking tray, drizzle well with rapeseed or olive oil and a sprinkle of salt. Place in the oven for 20 minutes.

• Once the vegetables are roasted scrape them into a large casserole dish (I used 24 x 33cm).

• Deglaze the roasting tray with 200ml of boiling water: gently scrape the flavoursome bits and juices off the tray and tip all the water into the casserole dish as well.

• Add the rose harissa, oil, rice and salt to the vegetables, stirring well and then pour over 500ml of boiling water.

• Cover really tightly with tin foil - it helps if you have a small lip on the top edge of the dish to scrunch it round.

• Place in the oven for 25 minutes.

• While the rice is cooking, crumble the feta into a bowl and mix with the Lemon zest.

• Serve topped with the feta and a green salad.

Broccoli, sweet potato & tahini salad

Salad season is back! I feel ready to say goodbye to soups now! Or may be I’m getting over excited as it’s sunny AND warm today. Feels really good after a long Covid lockdown winter and now we can have friends in our gardens, life just feels that bit better. I’ve missed seeing my family and friends so much!

This was a hastily put together salad based on what I fancied last night. It was a rare evening when everyone else had either leftovers or a packet pie (yes, they’re my lifeline some days) to eat and I was left to my own devices. So I made a salad with roasted vegetables, harissa spices, quinoa and tahini dressing, which I enjoyed so much. I took the rest to eat lunch with a friend in the park and added some falafels and pitta, which felt like a real treat!

* If you want to make the salad vegan, just leave out the feta and top with a few toasted seeds.

Ingredients

Serves 2 as a main, or 4 as a side

• 1 red onion, sliced

• 100g tenderstem broccoli

• 1 medium sweet potato, 1½cm cubes

• 1 tsp dried harissa spice blend

• 120g quinoa

• A handful of coriander leaves

• 100g feta, crumbled (optional)

  Dressing

• 3 tbsp tahini

• 5-6 tbsp water

• Juice of ¼ lemon

• ¼ small clove garlic

• Pinch of sea salt

Method

• Preheat the 200ºc. Mix approx 1 tbsp olive oil and the harissa into the onions and sweet potatoes and roast for 15 minutes.

• Turn the onions and potatoes, then add the broccoli to the tray and drizzle with a little oil. Roast for 15 minutes and then set aside to cool a little.

• While the vegetables are roasting, rinse and cook the quinoa as per the packet instructions - I usually rinse it 3-4 times so the water runs pretty clear and then simmer for 20 minutes.

• Make the dressing by putting all the ingredients in a jar and mixing well. Just add the water slowly until you get the right consistency - tahini sometimes varies with the amount of water it needs to let it down.

• Drain the quinoa and allow to cool, or run it under some cold water if you’re in a hurry and then drain again.

• Layer the ingredients, including the dressing, in a large bowl or platter, finishing with feta and coriander on top.

banana & sunflower muffins

I baked these yesterday as I’m trying to make my daughter’s lunchbox a bit more interesting, but to be honest I’ve eaten more of them than her so far!! They’re basically banana bread in bun form and this is something I struggle to resist! But although they’re a ‘treat’, the sunflower seeds, oats and obviously banana mean they have a decent nutritional content, making them a healthier snack for you or your kids to eat. Always a bonus in my book!

Anyway, it’s a good idea to freeze a few before they get scoffed, so you have some in stock for lunchboxes. Pop a frozen muffin in their pack up and it’ll be defrosted by the lunchtime, so they’re great for those days when your cupboard is empty.

But if you fancy some yourself, then they’re really good for breakfast as they’re sweet, but not too sweet or you might save one as a treat with a cuppa in the afternoon. I’ve just had my second!!

Ingredients

Makes 12 muffins

• 30g sunflower seeds

• 125g soft light brown sugar

• 200g plain flour

• 50g rolled oats, plus ½ tbsp for topping

• 1 tsp bicarbonate of soda

• 1 tsp baking powder

• 200g banana

• 150ml plain yoghurt

• 50ml rapeseed oil

• 2 eggs

• 1 tsp vanilla essence

Method

• Preheat the oven to 180ºc.

• Prepare the muffin tin by putting in paper cups or grease lightly with butter or a spray oil.

• Put the sunflower seeds on a baking tray and toast for 6 minutes in the oven. Set to one side.

• Weigh all the dry ingredients in a large mixing bowl: sugar, flour, oats, bicarbonate of soda and baking powder.

• Put the bananas into the bowl of a mixer and beat for a minute or so until mashed. You can do this with a fork if you don’t have a mixer.

• Add the rest of the wet ingredients to the banana: yoghurt, oil, eggs and vanilla. Mix well.

• Add 20g sunflower seeds to the dry ingredients, stir and then gradually add to the banana mix.

• Beat with the mixer briefly until the ingredients are just combined, don’t over do it or you’ll develop the gluten and have tough muffins. No one wants tough muffins.

• Put about 2 big tbsp of the mix into each cup and then sprinkle with a pinch of oats and the rest of the sunflower seeds.

• Bake in the oven for 25-30 minutes.

tip

• As with most muffins, the paper will stick to them a bit if you eat them warm, but if you can’t wait don’t worry about it, just scrape the casings!