Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Easy Gingered Pear Almond Honey Cakes for Bonfire Night

Pear Almond Honey Cakes

Autumn pears, fragrant honey and warming ginger come together for an easy bonfire night bake. These gingered pear almond honey cakes are not only delicious, but are easily portable. They’re  the perfect antidote to overhyped Halloween and its transatlantic excesses. They can be eaten whilst watching the bonfire flames dance and the Catherine wheels spin – no tricks, just treats.


Authentic Vegetable Spring Rolls – A Great Winter Warmer

Vegetable Spring Rolls

Sponsored Post | 22nd October 2016 | By

Spring rolls are one of the most popular Chinese side dishes in the world. Our liking for deep fried delicacies in this country has resulted in the spring roll becoming a staple on any takeaway menu here in the UK.

This is a collaborative post


Cranking up the Ideas for Autumnal Slow Food and Giveaway #82

Cranks Slow Food

Giveaway, Sponsored Post | 19th October 2016 | By

October is such an exciting month. It does includes National Chocolate Week and National Curry Week, after all. The leaves are turning, it’s a time for walks and slow food comes into its own. And most excitingly of all I’ve staged a takeover of the Cranks website. I already have a giveaway running for a Hotel Chocolat box of autumnal chocolates and now I have five copies of the Cranks Bible up for grabs.


Triple Chocolate Buns for National Chocolate Week

Triple Chocolate Buns

Small Cakes, We Should Cocoa | 16th October 2016 | By

Way back in 2011, I made these double chocolate buns and they proved to be quite popular amongst my readers. I’ve been promising myself to make them again ever since and I’ve finally got around to it. This time around, however, I upped the ante and turned them into triple chocolate buns. It seems only fitting as it’s the last day of National Chocolate Week.


Kill a Cold Lentil Curry with Kale & Red Peppers

Lentil Curry with Kale & Red Peppers

Curry, Vegan | 13th October 2016 | By

CT has a cold and I can feel a sore throat coming. In a bid to alleviate CT’s symptoms and stop myself from developing the cold, I’m turning to my all time favourite comfort food, dhal. In this instance it’s made with split red lentils, but pretty much any pulse will do. So for National Curry Week, I give you this Kill a Cold Lentil Curry with Kale & Red Peppers. Whether it will stop a cold in its tracks remains to be seen, but it’s a killer for flavour and full on satisfaction.


Caramel Chocolate Chip Bars – Naughty But Very Nice

Caramel Chocolate Chip Bars

Traybakes | 10th October 2016 | By

Today is the first day of National Chocolate Week. It’s caught me completely unawares this year. I’m worried I’m losing my chocolate grip. In a panic, I’ve just had a look through my draft posts to see if I have anything suitable. Well, I sort of do, a post from 18 months ago! These caramel chocolate chip bars may not be overloaded with chocolate, but they were rather good.


Apple and Hazelnut Spelt Rye Sourdough Bread Loaf

Apple Hazelnut Spelt Rye Sourdough Bread

Autumn, Bread & Buns, Vegan | 7th October 2016 | By

As you may have gathered by now, I do like to cook and bake with the seasons. When I made my latest Suma order I had some autumnal baking very much in mind. I still have apples from my mother’s garden and although the wildlife got all of our cobnuts this year, hazelnuts are very much on my radar. So, I made an apple and hazelnut spelt rye sourdough bread loaf.


Best Beetroot Chutney and the Benefits of Using Glass

Beetroot Chutney

Preserves, Sponsored Post | 4th October 2016 | By

In this season of abundance and mellow fruitfulness, my mind very quickly turns to thoughts of preserving. I was just thinking it was about time I made some apple chutney, when a bunch of beautiful beetroot turned up in my veg box. My plans did an about turn and I ended up making the best beetroot chutney ever. As I spooned my finished chutney into jars, I couldn’t help but give thanks for glass.