Red Thai curry with mango and coriander

This recipe is inspired by the most incredible red Thai curry I had while in Cornwall, cooked by a family friend and borrowed from the wonderful Nigella. The addition of the mango was simply inspired, so I was straight back in the kitchen as soon as I got home in order to create my own…

Sirloin steak with mustard parsnip mash

This mustard mash is a game changer. I was in the kitchen recently with my boyfriend, showing him how to cook a few healthy, wholesome alternatives to pasta and we were whipping up the parsnip mash to serve alongside a beef stew. He saw some mustard on the table from a previous recipe and suggested…

Lunchbox – baked sweet potato three ways

The one thing my friends and family always ask for is lunch inspiration and I completely get it! Spending £5 (at least) on a salad that’s reasonably uninspiring but the only alternative to a sandwich isn’t exactly an exciting lunch. And yes, healthy food chains are popping up everywhere in London and that’s great, but…

Vegan lentil chilli*

*I served this dish with a dollop of natural yoghurt when styling, as I don’t follow a vegan diet. This is not compulsory and the recipe is otherwise 100% vegan.  I love a big bowl of chunky chilli packed full of spices and topped with fresh coriander. When I was growing up we always had…

Chicory, apple and feta salad with a lemon and honey dressing

I’ve never cooked with chicory before, so when I came across it by chance at the supermarket the other day I picked up a couple of bulbs and took them home to try. I’ve seen restaurants combine the veggie with blue cheese and walnuts, so I used that as my inspiration and developed the recipe…

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…

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…