An easy summer rustic tart that makes the most of ripe and juicy seasonal tomatoes. This tomato galette has a beautifully crisp and flaky pastry. It’s topped with a layer of basil pesto which is then covered in colourful cherry tomatoes. Delicious served either warm from the oven or cold next day.
Back off Bugs, carrot tops aren’t just for bunnies. This naturally vegan recipe for carrot top pistou produces a vibrant, fresh and zingy condiment that livens up all sorts of dishes. It’s super quick to make and can be on the table in five minutes.
This double pear green smoothie bowl is a firm favourite with us. In fact everyone who’s tried it has been impressed and wanted the recipe. It’s rich, filling and delicious. It’s also packed full of nutrients and keeps me going for hours. That’s at least two of your five-a-day done and dusted by breakfast.
If you like a quick and easy spread that’s full of umami flavours and packed with goodness, this mushroom pâté with walnuts and butter beans might be for you. It’s easy to make, delicious for vegetarians and great for vegans too.
It’s been a good year for tomatoes here in the UK. If you have more than you know what to do with, try making this easy tomato sauce. It captures the taste of summer beautifully and can be squirrelled away to remind us of warmer days when the nights draw in. If you’ve never made tomato sauce from fresh tomatoes before, this recipe is a good place to start. It takes a little time to cook, but the preparation is easy.
My spinach cake with lemon is a super simple version of le gâteau vert or green cake and it tastes delicious too. I was inspired after seeing this week’s episode of Great British Bake Off. I’ve made it with wholemeal spelt, but you can use whatever flour you prefer. The batter is made with spinach puree and the icing is coloured with spinach too. I’ve filled it with lemon ricotta and topped it with pistachios.
This summer has been so hot and dry, we’ve been eating a lot of ice cream. As is often the case, there’s nothing quite so good as homemade. This peach melba ice cream is quite simple to make. It only requires six ingredients and it uses the no churn method. The base is made with peaches and cream and then swirled with fresh raspberry sauce. It’s surprisingly sophisticated, perfect for summer and quite delicious.
Kefir smoothies are my go to weekday breakfast. They are both nutritious and delicious and keep me going happily until lunchtime. Kefir is also incredibly good for your gut. This summery blueberry kefir smoothie is flavoured with rose and a bit of a treat.
Triple trouble, these dark, rich and fudgy triple chocolate almond brownies are way too tempting for anyone supposedly interested in a wholesome diet. Even I can’t kid myself that they are in any way healthy. They are, however, bl**dy delicious and being naturally gluten-free, they’re inclusive too.
Classic Belgian waffles are a real treat, but they’re hard to make at home without a dedicated waffle maker. The Volcano Waffle Maker, available exclusively from Andrew James, is an innovative British design, engineered to cook perfect Belgian style waffles with no fuss and no mess. As well as a recipe from me for delectable spelt waffles with rose raspberry sauce, there’s a chance to win a waffle maker of your very own. Read on.