Sweet potato and chorizo soup

Soup recipes tend to be pretty simple and this one definitely is. By roasting all the veg together you minimise mess and don’t have to worry about constantly checking on a boiling pan. With not a lot of effort at all you’ve got a healthy, filling, delicious lunch that is perfect for taking to work…

Asparagus, pea and rocket risotto

  My boyfriend’s parents went to Florence recently and bought me the ultimate foodie gift… a truffle gift set! It included truffle-infused olive oil, truffle dressing, mushroom and truffle sauce and truffle parmesan cream, the latter of which I used liberally in this recipe. If you can find some, I highly recommend you try it…

Simple sautéed asparagus with a lemon and caper dressing

Asparagus is best served simply. It has such a gorgeous flavour that it needs very little to bring it to life. A glug of oil, a good grind of salt and pepper, a squeeze of lemon and some parmesan shavings are more than enough to impress with this veggie. I’ve suggested a lemon and caper…

Harissa lamb flatbreads with hummus and mint raita

These flatbreads are the perfect way to eat up leftover roast lamb. Cooking once and eating twice (or three, or four times) saves money, time and effort and often leads to some inventive and delicious dinners. With this in mind, I’ve started to create two-part recipes, featuring one main ingredient and a few bits and…

Rosemary roast lamb with asparagus, parsnips and salsa verde

In my opinion, roast lamb makes the best Sunday lunch. The meat is so flavoursome and is paired with the best condiment… mint sauce! Growing up we rarely had Sunday roasts as my mum was the only one in the family that could cook, so 3 meals a day, every day for 4 people was pretty…

What’s in season – Spring

The latter half of Spring is such a lovely time of year (aside from the hayfever). The evenings are light, the trees are green and my all-time favourite foods come into season. The Easter celebrations bring good food and family, while May offers us warmth, sunshine and the emergence of freckles, all in preparation for…

Smokey baked beans

I first had homemade baked beans at my favourite little brunch spot in Canterbury, called the Refectory Kitchen. I would go pretty often with friends from uni and always loved the rustic, chunky baked beans they served alongside the full fry up. My housemate and I then borrowed the concept and began trying and testing…

Salsa verde

I LOVE salsa verde. It’s tangy, sharp and packed full of flavour and can be batch-made on a Sunday, ready for the week ahead. I take every opportunity to dollop it on top of my dinner, but it works best with lamb, chicken, white fish, roasted veggies, halloumi and green salads. I even like to…

Lime and coriander chicken kebabs with couscous tabbouleh

It’s basically summer (it’s not, it was just a hot weekend) and that means the barbecues are coming! Dining alfresco, a table full of fresh and scrummy salads, sparkly drinks and sizzling kebabs on the barbie… I can’t wait! Until then, grab your griddle pan and some fresh limes and whip up this quick and…

Roasted broccoli and halloumi salad with a lemon and caper dressing

A woman I work with has an allotment and grows all the best veggies, including purple sprouting broccoli, my favourite food on the planet. Earlier this week we were discussing food, as we often do, and she told me how much she loves to grow her own produce as there’s a real sense of satisfaction…

Creamy lemon and rocket tagliatelle

There’s something really comforting about a big bowl of pasta, especially the kind you can twizzle round your fork! This is the quickest dish I’ve ever whipped up, yet it really packs a punch in the flavour department. The lemon zest and chilli give it a tangy kick while the crème fraiche keeps it light and refreshing,…

Pan-fried sea bass with sauteed leeks and salsa verde

Leeks are an underrated vegetable. They’re easy to cook, incredibly versatile and are slightly sweet in flavour making them a great veggie to add to soups or salads. They’re an allium vegetable, closely related to onions and garlic, and contain sulphuric compounds such as allicin which is anti-bacterial, anti-fungal and anti-viral and generally boosts health….