• Mushroom Tacos

    If you're a regular reader of my blog, you'll know Mexican food is in my top three favourite cuisines. After slap chips (French fries) - and yes, I consider fried potatoes a cuisine, fight me - and sushi, there's nothing that I love more than a really good taco. 
  • Mushroom & Walnut Wellington

    When you start your day writing a blog post about pies, you know it's going to be a good day. I am something of a pie connoisseur. 

  • Roasted Butternut Linguine with Pesto Breadcrumbs

    In our house, pasta is on the menu at least once a week. During lockdown it was actually on the menu four times a week, but we are working on changing that because summer bodies are not made of pasta. Stupid world.
  • Quick and Easy Falafel

    Falafel for me is a bit like tofu - it's not really the food itself that sparkles, it's what you do with the spices, sauces and various accompaniments that makes it either a complete cracker or a side of meh. 
  • Roasted Vegetable Stack

    Making plant-based meals is easier than you think. Yes, there are plenty of meat substitutes on the market and they are getting tastier and more accessible every day, but they aren't necessary to follow a well-balanced, healthy and - most importantly - delicious, vegan or vegetarian lifestyle. 
  • The Creamiest, Cheesiest Vegan Pasta

    I have a weird and rather disappointing history with mac & cheese. When I was young (oh the sting in those words), my mom used to make an enormous pan of the stuff on Sundays and it would be eaten for Sunday dinner, Monday dinner and multiple leftover lunches during the week.
  • Vegan Alfredo Pasta

    As a teenager, I was obsessed with Maggie’s 2 minute noodles. To be honest I still am, but I tend to avoid them due to their nutritional junk status (oh to be young and uninformed!).  I do, however, occasionally make them at festivals. I believe it’s ok to inhale a bowl of pure preservatives at festivals – it feeds your feel-good endorphins. 
  • Vegan Shepherd’s Pie with Sweet Potato

    I’ve been doing pretty well with my twice a week vegan dinners, thanks to some inspiring recipes and much appreciated time to make them. This shepherd’s pie was one of my first attempts and it is definitely going to become a dinner staple. The filling is made of lentils, mushrooms and a rather unexpected secret ingredient – oats!