Recent Posts

Fennel and Orange Salad

Fennel and Orange Salad

Spring has sprung and it is finally acceptable to start thinking about salad. I don’t know about you, but I actively enjoy nurturing what I describe as my “Christmas belly” throughout winter, but as soon as the clocks change and the days are longer, I […]

Roasted Aubergines with Spicy Rice & Spring Greens

Roasted Aubergines with Spicy Rice & Spring Greens

If you liked my slow-cooker aubergines in a chilli-lime marinade, you’re gonna love these! More soft, gooey aubergines, roasted in the oven and served with spicy rice and spring greens. It’s a healthy and delicious spring-time dinner that you won’t be able to get enough […]

Review: Top Banana Ketchup from Rubies In The Rubble

Review: Top Banana Ketchup from Rubies In The Rubble

Ahhh, ketchup. It’s the perfect partner to fries, burgers, hot-dogs… but it’s usually tomato. And it’s usually Heinz… So what if I told you that you could swap your usual red sauce for a saucy yellow number? I’m talking about… banana ketchup. Yes, as in, ketchup made from bananas.

But before you raise an eyebrow, let me tell you that “banana sauce” is actually very popular in the Philippines and the Caribbean. It’s used in a similar way to regular tomato ketchup; in fact, in the Philippines they even dye it red to look like regular ketchup!

Banana ketchup is great as a dip or as a marinade and goes well with usual burgers and fries, in addition to everything from sweet potato fries to omelettes. It also makes a tasty salad dressing…

But what makes Top Banana Ketchup particularly special is that it’s made from surplus bananas that would have otherwise gone to waste.

That’s because Rubies in the Rubble, the sponsors of this review, are real food rescue heroes.

They’re rescuing fruit in a pickle!

They’re fighting food waste with relish!

It’s true – I got the information from a reliable sauce.

Okay I’ll stop now.

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Crispy Fried Salt and Pepper Banana Skins

Crispy Fried Salt and Pepper Banana Skins

Yes, salt and pepper banana skins. Like salt and pepper squid, but… minus the cephalopod. And minus the batter. This is an amazing topping for sweet potato mash or curries! And it’s a great recipe to reduce food waste. If you’re sat there wondering if […]

Minimalism: It’s Not About “Playing At Being Poor”

Minimalism: It’s Not About “Playing At Being Poor”

We’re long over-due another lengthy post about the relationship between people and possessions, so make yourself comfortable…! Because I want to talk to you about minimalism. I love the idea of living more with less, however a recent article in the Guardian argues that minimalism is […]

Interview With A Foodpreneur ~ Spare Fruit

Interview With A Foodpreneur ~ Spare Fruit

Worldwide, we throw away more than 1/3 of all the food we grow; with some countries wasting around half. There are a number of reasons for this, however one of the major factors is the demand for “unblemished produce”. Often, imperfect fruit and veg just doesn’t make it onto our shelves.

But, luckily, the UK is home to some mighty food rescuers! Following on from my interview with healthy snack brand Snact and food rescue charity UKHarvest, I interviewed Ben Whitehead from Spare Fruit. Spare Fruit make crisps from surplus apples and pears; fruit that would have otherwise been thrown away for being too small, too wonky or too abundant.

Ben_Orchard_Spare_Fruit

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Must-Try Banana Skin Curry

Must-Try Banana Skin Curry

No, I haven’t lost my mind. You can eat banana skins! In the West, we’re generally unaware of this, but in South East Asia, banana peels are often used to make delicious curries and chutneys. Cooked banana skins are actually really yummy. Plus, throwing them […]

Review: Goodlife – Making Veg The Star of the Show

Review: Goodlife – Making Veg The Star of the Show

I’m all for cooking from scratch. But sometimes, it’s nice to just whip something out of the freezer! Especially things that I don’t tend to make myself at home. Goodlife have been producing delicious vegetarian meals for over 25 years and offer a wide range […]

Slow Cooker Aubergines in a Chilli-Lime Marinade

Slow Cooker Aubergines in a Chilli-Lime Marinade

Aubergines (or eggplants) or not everybody’s favourite vegetable. When aubergine is cooked wrong, it can be tough, bitter and rubbery. Another common complaint against aubergines is that they soak up oil like a sponge.

But fear not, I’m here to provide solutions to your aubergine-related problems. And there is not one pre-salting moisture-reducing ritual in sight!

When aubergine is cooked right, it’s soft, silky and melts in your mouth. The best way to achieve this, in my opinion, is to use a slow cooker or pressure cooker; I use the Optimum Multifunction Pressure Cooker. You can also use their spongy texture to your advantage, as they will soak up strong flavours such as chilli and lime.

The result? Great-tasting aubergine that melts in the mouth.

Let’s begin.

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Nourishing Our Nation: An Interview with UKHarvest

Nourishing Our Nation: An Interview with UKHarvest

I may have mentioned it before but… FOOD WASTE IS A BIG PROBLEM. And the UK is one of the worst offenders. Everyone is responsible for food waste. Latest figures suggest that households (that’s you and me) were responsible for wasting a whopping 4.4 million tonnes of […]