September is the month for blackberries, apples and green cobnuts. Yes cobnuts are good at Christmas to be sure, but eat them fresh in September and it’s quite a different experience. These blackberry & apple spelt pancakes with brown buttered cobnuts are a taste sensation – truly.
If you’ve never rolled a cucumber, I urge you to do so. These cucumber roll-ups with garlicky feta & mint filling make for a delicious refreshing summer starter, light lunch or barbecue accompaniment. They’re really easy to make, especially if you have the OXO Good Grips Chef’s Mandoline Slicer 2.0 at your disposal.
This recipe for an easy Spanish tortilla has less fat and creates less mess than the traditional. It uses very few ingredients and makes a mighty fine summer brunch, lunch or picnic with a crisp green salad. Although it’s made with little more than new potatoes, slow cooked onions and eggs, it’s irresistible.
Easter just isn’t Easter somehow without Easter biscuits. I first starting making these traditional treats flavoured with mixed spice and currants when I was at school and have been making them ever since. This year I thought I’d change things up a bit so I’ve gone for these healthier vegan Easter biscuits with purple corn flour & yacon powder instead.
I’ve been wanting to create a stand out recipe for veggie meatballs for a very long time. Procrastination rarely pays off and now Heck have beaten me to it. There was nothing for it but to create a super delicious way of serving them. These green veggie meatballs in tomato sauce served as part of a Middle Eastern feast fits the bill beautifully. All vegan and so very tasty.
A late leisurely breakfast or brunch is such a treat at the weekend. In fact, brunch has become my favourite meal. It seems I’m not the only one. It’s been rising in popularity over the last few years and is now said to be the nation’s best loved repast. This recipe for Mexican Huevos Rancheros with smashed avocado is a great brunch standby. It’s simple to make, pushes the boat out a little and kicks ass.
Yes, it’s another flipping pancake post! But Pancake Day is very nearly here and I’m making the most of it. It’s one of my favourite days of the year as it’s a good excuse to indulge. English, Dutch, Scots, American, Breton, sweet, savoury – pancakes of any description are fine by me. Last week I made some savoury pea protein pancakes. Today I give you wholemeal spelt pancakes served with a sophisticated coffee cardamom chocolate sauce.
Pancakes are always a treat, but I have a particularly soft spot for savoury pancakes. My dinner time treat, when I was a child, was wholemeal pancakes with cheese sauce – utter bliss. These pea protein pancakes include matcha for flavour and colour and are served with a spicy peanut sauce. They are vegan, gluten free and most importantly, tasty.
When I was challenged recently to meal plan for £2 a day per person to include breakfast, lunch & dinner, my mind immediately sprang to pulses. They are not only delicious, but are also relatively cheap, especially if you use dried ones rather than tinned. Find out about the challenge below along with my recipe for green split pea curry – a British take on an Indian classic.
Tis the season for blood oranges. It’s a short one and is generally over by the end of February. Blood oranges have a particularly good flavour, but it’s the startling colour that is so remarkable. I’ve made a fabulous blood orange curd in the past, but I’ve been wanting to expand my bloody repertoire; here comes my recipe for blood orange squash. If that’s not enough to slake your thirst, I also have a nice little giveaway for you.