Prep for the week ahead by making a batch of this pumpkin sesame granola! It’s sweet, it’s a little salty and it’s got all the flavours I want to eat for breakfast in autumn.
My take on a rich and smoky vegetable chilli, with sweet potato, carrots and peppers – and a few squares of dark chocolate.
A secret layer of mayo and mustard results in the most delicate and buttery fish. Plus it’s all made on one tray AND is ready in thirty minutes.
Soothing, rich and delicious, broccoli florets break down in a garlic (oil), chilli, umami miso/anchovy and stock bath, before being stirred through brown rice pasta with lemon zest and plenty of cheese.
Rich and fluffy and golden blueberry corn muffins! Like regular blueberry muffins except sunnier.
Today’s recipe is a simple one, for a sweetcorn, tomato and feta frittata. One of my favourite things to cook in the summer months, it’s super versatile and a great way to reduce food waste.
Sticky, gooey, sweet s’mores bars, that are pure indulgence, with a cookie dough like base, a layer of dark chocolate and then a layer of sticky, fluffy marshmallows.
Punchy watercress pesto. A new addition to the ‘things I like to spread on toast’ or stir through ribbons of gluten free pasta.
A prawn and fennel spaghetti, so rich, so tomatoey and so satisfying as soon as you’ve finished you’ll be thinking about when you can make it again!
Recipes for two low FODMAP ice lollies – strawberry and vanilla yogurt and pineapple and coconut yogurt. Creamy, fruity and refreshing, these take just 5 minutes to make and around 4/5 hours freezing time.
This roasted strawberry sour cream cake is rich, sweet, tangy and delicious. The sour cream icing pillow for the strawberries brings me a lot of joy, as do the jammy roasted strawberries that run through the sponge. There are two of us in my flat and it took us just three days to devour the lot.