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I was very excited to be asked to develop and shoot a cookbook for Penguin Books. Buddha Bowls is out now and full of more than 50 vegetarian and vegan recipes made up of four core components designed to nourish from inside out.
Read moreI’ve always loved Sainsbury’s Magazine (would be amazing to work on it some day) and was very taken recently with their beautiful sausage roll wreath created by Anna Glover.
Read moreNo, not Chrimbo (though that’ll be here soon enough) I’m talking about the abundance of pumpkins and squashes around us (the edible sorts, not the carving and sticking in the window varieties). So I thought it a good time to share this favourite recipe for getting the best out of them.
Read moreEspecially a food one. That said, anything that makes new ideas and ingredients easier to come by is alright by me. Like the current trend for all things vegetarian and vegan, which it would seem, are this seasons new colours.
Read moreThat's right, these crispy skinned and soft centred cheesy polenta chips are made in the oven, not the chip pan.
Read moreCall it a rosti or a hash, I loves me a crispy potato product, especially at breakfast time. But it comes with more than a smidgen of guilt, so I decided to try teaming the potato with carrot and beetroot to readdress the nutrient balance, and it worked like a charm.
Read moreThe sweet potato is crammed full of nutrients as well as being high on the comfort scale. I like to roast it hasselback style, topped with chopped chillies, salt and fresh rosemary. Like this it’s the perfect side to steaks, stewed chicken or even a hearty slow cooked lamb shank.
Read moreI do love a risotto, but all that stirring? It’s enough to drive a girl mad. The good news is you can make a rich risotto without having to slave over the hob — because with this recipe the oven does all the work.
Read moreNot only is Greek yogurt hailed as a superfood, it’s a godsend of an ingredient.
Read moreA puff pastry roll kept in the fridge is a great go-to ingredient when you need fast dinner ideas.
Read moreI was super excited when I was recently asked by a publishing company to create, style and shoot six everyday superfood recipes for a new book they were producing.
Read moreI’ve had more than my fair share of Bloody Mary’s over the years and reckon I’ve given most incarnations a go. I love those that are generous in their spicing, I quite like the ones with grated fresh horseradish (as long as they’re served ice cold), I’m not sure about the tablespoon of red wine one, I don’t like the ones made with chilli vodka, and as far as I’m concerned, jalapeños and pickles have no place in a good BM in my book.
Read moreNope, it’s not just a pun (tenuously) based on these apple crisps being oven baked, but my way of also saying that I’m having a baby.
Read moreI don't make risotto very often, which is perhaps why when I do, I make far too much. But never mind, I think risotto is actually better the next day — not reheated in its same form (actually that ruins it), but turned in to another dish altogether — arancini.
Read moreAfter a trip to Whole Foods yesterday I found myself in possession of a couple of pretty yellow courgettes. But what to do with them?
Read moreMuch cheaper than a spiralizer, less washing up than a food processor, and safer than oh-so-dangerous feeling mandolin. Said peeler will set you back just a few quid, and if you can’t find one in your local supermarket or kitchen shop, try eBay or Amazon. But enough of my sales pitch.
Read moreIf you fancy making some that’s more this decade than the old fashioned fave, baked camembert, why not give these a go – wedges of taleggio in crispy sourdough breadcrumbs, finished with a little sticky balsamic. Ooosh.
Read moreI’ve posted lots of variations on the fritter theme, crammed with everything from chick peas to cauliflower and sweet potato. These ones see carrots and courgettes take a turn, and I reckon they’re the best of the lot. It might be something to do with all the cheese in them...
Read moreIs the last thing you want your veggie pasta to make you think. And in this little take on the familiar classic, meat has no place and it isn’t missed one bit.
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