Vegetarian Aubergine and Mushroom Satay
Vegetarian aubergine and mushroom satay is a great version of the infamous Malaysian favourite. The recipe is a bit complicated, but don’t let that scare you off as it comes together rather quickly and even faster the next time you make it. The satay is great...
Vegan Chocolate Cupcakes with Coconut Frosting
Vegan chocolate cupcakes with coconut frosting are by far one of my favourite cupcakes! This recipe is an oldie, but goody from my collection. It works great as a cake too, but cupcakes are much more fun. The recipe for the cupcakes is an old Depression era one using...
Wild Garlic and Poppy Rolls
Just back from a freezing cold camping trip in our van to Sussex, I had to make soup and bread up return to warm us up. Lemon and thyme lentil soup and wild garlic and poppy rolls was what I ended up with. We had a fabulous stay at Wowo Campground. Despite the cold,...
Chocolate Walnut Brownies – Sugar Free, Gluten Free and Vegan
These brownies are gluten free, sugar free, and vegan, but full of flavour. After several attempts and very patient neighbours I created a recipe that is worth publishing. Don’t get me wrong, they are not going to fool anyone for real thing, how could it, most...
Roasted Beetroot and Fennel with Apple Glaze
Local juice company Bensons Apple Juice asked me for a recipe using their lovely apple juice. The result was roasted beetroot and fennel with apple glaze. This dish can be served warm paired with quinoa for some protein for a main meal or as a side dish. It is also...
Parsnip Croquettes with Honey Mustard
Parsnip croquettes are very kid friendly both to make and enjoy. Parsnip is a staple in our house over the winter months. It’s a very versatile vegetable and can be enjoyed raw grated into a coleslaw, in soups, as a mash and of course roasted. Finger foods are a...
Thai Butternut Squash Curry
This recipe will warm you on many levels. Thai butternut squash curry is easy to make and so satisfying. Shop bought Thai curry pastes often contain fish sauce, to ensure that your curry paste does not, follow the simple recipe below. The pan fried tofu is not...
Thai Pea and Spring Onion Fritters
Spring is in the air! These pea and spring onion fritters are a taste of what’s to come. Sweet corn is usually used for Thai fritters, but I didn’t have any in the house. Luckily, I had just bought some lovely sweet sugar snap pea pods and plump spring...
Raspberry Mousse Vegan and Sugar Free
Raspberry Mousse Vegan and Sugar Free, you don’t say… At the back of the freezer I stumbled upon the last of the frozen raspberries from the garden. Being that one of my garden chores today was pruning and staking the raspberry canes I thought it was very...
Winter Squash, Butter Beans and Spinach Pesto
There many varieties of winter squash: butternut, sweet dumpling, hakido, acorn, delicata, kabocha and red kuri to name a few. This is the perfect time of year to take advantage of their versatility, deliciousness and ease. For a quick and easy side, simply cut open,...
Vegan Creamed Spinach with Edamame Beans
It’s snowing, so no chance of going to the shop to stock up on fresh greens. Times like these are why I always try to have spinach in the freezer. As a child we I love it when we had creamed spinach, this recipe is inspired by the traditional creamed spinach but...
Parsnip and Celeriac Coleslaw
Need to use up those parsnips and celeriac from the veg box. This is a great seasonal slaw speckled with cranberries and hazelnuts. Serve with as a salad for lunch with a bowl of soup or use as a side for dinner, goes great with burgers. Parsnip and Celeriac Coleslaw...
Black Bean Chilli and Cornbread
Now that winter has finally joined us bring on warming meals. Black beans are a staple in Mexican cooking and make a fabulous chilli. The cornbread is an American staple that pairs lovely with a thick spicy chilli. The recipe uses ground almonds to replace flour that...
Tofu and Root Vegetable Mash Pie
Vegan and gluten-free A lovely winter warmer for those cold January nights. This recipe is a fusion of two of my favourite pies, one American, one British. Pot pie is a traditional American staple that is usually chicken (but I use tofu) and vegetables in gravy...
Root Vegetable Stew with Dumplings
Root vegetables are an inexpensive and delicious way to make a stew. Any combination can be use: parsnips, swede, turnips, potatoes, celeriac, sweet potatoes, Jerusalem artichokes, the more the merrier. Make sure you use a big pot when cooking, leftovers keep very...