Recent Posts

Thai Green Curried Marrow (Zucchini)

Thai Green Curried Marrow (Zucchini)

Marrows are often thought of as a bland, watery vegetables that aren’t really worth the time of day – but they’re actually great for carrying strong flavours. I’ve shared recipes previously for marrow tikka masala and lentil stuffed marrows, but this thai green curried marrow […]

Easy Dairy Free Milkshake (Banana & Walnut)

Easy Dairy Free Milkshake (Banana & Walnut)

Perfect for kids (and big kids), this dairy free milkshake made with ripe bananas and soaked walnuts makes for a quick and healthy breakfast. Granted, it’s not the lurid yellow colour we typically associate with banana milkshakes, but it’s delicious all the same. I guess […]

DIY Rhubarb Vodka

DIY Rhubarb Vodka

Home-infused vodka is my go-to DIY gift. It’s a great way to use surplus home-grown fruit and… well, do I really need to justify rhubarb vodka?

If you’re a regular reader, you’ll know that I often have shedloads of rhubarb on my hands, either from my Mum’s garden or from somebody’s allotment. Whilst most of it gets turned into desserts, like my rhubarb and orange ‘rose’ tart and some goes into savoury dishesthe rest is always, always destined for vodka.

I keep hold of any small glass bottles that I use day-to-day, ready to reuse with my infused vodkas and gins. Any small glass bottle will do, but the tall, thin ones are my favourite (Aspall Organic Cyder Vinegar bottles are quite good for this), as are interestingly shaped bottles (like those of Fentiman’s Botanically Brewed Drinks). Mini wine bottles also come in handy!

Whichever size or shape you use, they just need to be thoroughly washed out and sterilised before you reuse them.

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Indian Inspired Veggie Club Sandwich

Indian Inspired Veggie Club Sandwich

I can’t really explain to you what possessed me to create this. I’d love to have some kind of inspirational story to tell you but, in reality, I just flung together some leftovers from the fridge to make lunch and ended up with this – […]

Pear, Walnut & Feta Tart

Pear, Walnut & Feta Tart

When I can’t think what else to cook – I make tarts. As long as you have some pre-made pastry to hand, dinner can be ready within 30 minutes! It doesn’t matter what pastry you use – shortcrust, puff or filo – just load on […]

Veggie Gado Gado

Veggie Gado Gado

Gado Gado is an Indonesian salad that consists of at least two vegetables served with a peanut sauce, crunchy tofu and boiled eggs. The name literally means “Mix Mix”. I learnt to cook this at a Balinese cooking class in Ubud, earlier this year, but I’ve since developed my own ‘cheat’ version, which saves a lot of time and effort!

In the original recipe, you have to deep fry peanuts until golden, grind these in a mortar and pestle, along with other ingredients, to make a paste, before heating said paste with coconut milk and soy sauce.

In my version, you just fry off garlic, chilli and ginger in a pan and add crunchy peanut butter, soy sauce, coconut milk and lime juice. Granted it might not taste quite the same, but I just can’t bring myself to go to all that hassle for the sake of a bit of sauce.

So yeah. I cheat.

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Review: Frozen Ready Meals from Goodlife

Review: Frozen Ready Meals from Goodlife

I’ve got to be honest – I’m not usually one for ready meals. My version of convenience food is batch cooking dishes like chilli and curry from scratch and then freezing them in portions, ready to whip them out the freezer during a busy working […]

Why I’m Quitting Social Media

Why I’m Quitting Social Media

This post has been sitting in my drafts for almost 6 months. But finally, I’m ready to press publish. Finally, I’m quitting social media! Okay, that’s not strictly true… I’m not quitting things like WhatsApp or Snapchat because I use those to share things with my […]

Spinach, Mango and Avocado Salad

Spinach, Mango and Avocado Salad

Another salad, because it’s spring and therefore time to eat leaves. This spinach, mango and avocado salad was inspired by something I once ate at Ethos Foods in London – some kind of fruity spinach-y concoction; it was amazing! I think theirs was made with some kind of mango dressing, but I tend to use frozen raspberries – they add a nice tartness to the salad and because they’re a bit squishier than fresh raspberries, they create a kind of dressing too.

I tend to put fruit in all my salads, from asparagus and strawberries to fennel and oranges. I like the contrast in flavours, plus it adds colour.

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Szechuan Fried Cauliflower

Szechuan Fried Cauliflower

For those of you that believe you don’t like cauliflower, I can almost guarantee that it’s because it’s been served to you as a boiled lump of blandness; perhaps smothered in melted cheddar if you’re lucky. I use the word “lucky” quite loosely there. But […]