Recipes
Buckwheat Salad with roasted vegetables and walnuts
This dish is delicious hot or cold. A great one to make in advance or take to work. I've used aubergine and tomatoes which roast well together, but you could use any vegetables in their place. Buckwheat is a seed and is gluten free, or you could use lentils or quinoa...
Satay tofu with sweet and sour salad
This satay sauce is very easy and a total crowd pleaser! Great for dipping or for skewers of tofu or meat, the rich peanut sauce is perfectly complimented by a sharp, crispy salad of crunchy vegetables with a citrus/balsamic dressing. If you aren’t a tofu fan, you...
British shakshuka with spring greens
Traditionally Shakshuka contains peppers, but this is a British spring version with spring greens (or you can use sprout tops, kale or spinach if you prefer). It is one of those meals that works any time of day, from breakfast to dinner, and it is incredibly simple...
Vegetable topped cheesy polenta
This is a favourite quick lunch, perfect both for me and my young son. If you use quick polenta, it literally takes a couple of minutes to cook, and you can top with whatever you have to hand! Try a mix of vegetables and a poached egg, or top with a piece of grilled...
Black bean “Bolognese”
This is a delicious warming dish for colder days. The dish is entirely plant based and full of nutritious ingredients. Black beans are a fantastic source of protein and fibre, and are also high in folic acid and magnesium. The flavours are inspired by traditional...
Roast aubergine with sweet miso glaze and tahini sauce
I’m a big fan of aubergines. They are a very “meaty” vegetable so stand up well as the centre piece of a dish. This sweet miso glaze is fast becoming a favourite meal. It’s super simple and takes less than 10 minutes to put the dish together then pop it in the oven....
Black bean and beetroot salad
This super simple, plant based salad is delicious standalone or as a side dish. Black beans are a great source of protein and full of fibre which makes them very filling. Using cooked beans and raw beetroot makes this an extremely quick salad to put together, but you...
Three grain egg and minted pea risotto
This vegetarian dish is a great, healthy alternative to traditional risotto. Buckwheat is actually a seed not a grain, although it is generally treated like the latter. One of the benefits is that it is gluten free as well as being high in nutrients and fibre....
Summer vegetable wholegrain salad
This salad is full of summer produce and filling enough for a main meal, although also makes a perfect accompaniment for a BBQ or summer picnic! It is completely plant based and gluten free. You can mix up the vegetables if you don’t have everything to hand. Peppers...
Asparagus and radish salad with balsamic dressing
Asparagus is a star of spring produce and what better way to enjoy it than in a delicious healthy salad! Radishes are also one of the earliest summer vegetables available, usually around from early May. You can get them in all sizes and colours so try adding a mixture...
Smoked mackerel salad with rye crumb
This is a simple salad that works well with strong spring leaves like spinach and watercress, as well as herby salads. I particularly like to add chives. Mackerel is a great source of omega-3 fatty acids and, like all oily fish, are said to help prevent cardiovascular...
Tomato gnocchi with watercress pesto
Gnocchi is deceptively simple to make and doesn’t need any special equipment. Some people use eggs to bind their gnocchi together but you can make it without, as in this recipe, making the dish plant based. It’s a great base for pesto, creamy or tomato based sauces,...
