Super simple, seasonal, and takes just 15 minutes to cook. Kale is a great source of vitamin K, as well as beta-carotene which the body can convert into vitamin A. I see loads of recipes using kale where they strip the leafy part off the central stem. I love the contrast of textures, with the stem staying crunchy as the …
Smoked Mackerel, Lentil and Horseradish Salad
Getting oily fish in can be a challenge, and during lockdown I find it harder to get fresh fish weekly so I’ve been eating more smoked fish due to the increased shelf life. While I don’t plan on carrying this on beyond lockdown, and rather used smoked fish as a treat rather than a source of omega-3 fatty acids, for …
Spiced Pumpkin & Lentil Soup
Soup with a delicious autumnal twist making the most out of seasonal pumpkins which are being carved up for Halloween. Sadly, over half the pumpkins carved at Halloween are under-utilised. The flesh and seeds of carving pumpkins are all edible, even once they have been carved. Pumpkins are a great source of beta-carotene, the precursor to vitamin A as suggested …
Pumpkin and Sage Pearl Barley Risotto
All the autumn flavours in this alternative risotto using pumpkin and sage. Technically, I am using a squash, Crown Price squash to be precise, but any pumpkin or firm squash will work in its place. While I am always a fan of leaving skins of fruits and vegetables for the increased fibre and reduced time for cooking, I have removed …
Squash, Kale and Ricotta Baked Shells
Seasonal autumnal butternut squash, roasted to maximise the flavour. Leaving the skin on the squash increases the fibre content, so don’t be tempted to peel! It’ll save you time, keep your gut bacteria happy, and increase the flavour of the whole dish as it caramelises in the over from its first roasting! I like to leave everything a little chunky, …
Roasted Butternut Squash, Carrot and Chickpea Soup
Autumn is upon us, so therefore so is soup season. I always enjoy a good bowl of hot soup on a crisp cold Autumn day, but sometimes I find myself wondering how to get the protein in for the meal. Using beans, pulses or lentils is a great way to include some protein in a soup meal. In an effort …
Green Kale Fritters
A really delicious way to use up any excess kale
Sourdough Cinnamon and Sultana Bagels
When I presented seeded multigrain sourdough bagels to my brother, the first thing he said was that I needed to make cinnamon and raisin sultanas. So grateful(!) but I took the constructive criticism and made this recipe for him. I’ve adapted the Margot Bakery sourdough bagel recipe. It’s a great recipe, however, I could never fit 12 bagels onto my …
Vegetable and Tofu Gyoza
These easy to make dumplings look rather impressive. They also happen to be vegan, but if you wish you can add other flavours to the mix such as oyster sauce, fish sauce, or replace the tofu with an alternative source of protein. If you want, you can also make a large batch of dumplings and freeze them. Simply line a …
Burrata and Grilled Peach Salad Pizza
I made this for my friend who is an avid supporter of my sourdough pizzas, simply to give her something different to try. She may have protested slightly at the thought of having a “salad pizza”, but at the end of a week’s stay with me in my lockdown food bubble, this turned out to be one of her favourite …