Serves 2 Ready in 30 minutes Juicy sweet peaches and salty halloumi are a match made in heaven. This sensational summer salad is bursting with fresh flavour and makes an ideal veggie option for a BBQ that will have everyone coming back for seconds! Quinoa …
Serves 2 Ready in 20 -25 minutes This Italian inspired recipe is the product of really craving tomatoes the other evening and I’m super pleased with it! It’s simply bursting with summer flavour and showcases simple ingredients, like scrumptious seasonal tomatoes and fresh herbs, at …
Serves 2 Ready in 20 minutes Ingredients 2 Sustainably sourced salmon fillets 75g sundried tomatoes (approx 10 tomatoes), sliced into strips 100g fresh baby plum or cherry tomatoes 2 garlic cloves 60g fresh baby spinach leaves 125ml cream, or dairy-free alternative (I used Elmlea Plant …
Ready in 2 hours
The other week I fancied making a pizza to showcase some of the lovely veggies in season and the result was delicious! A delicate creamy ricotta base, with notes of lemon and basil, topped with vibrant courgette ribbons, mozarella, artichokes and parmesan shavings.
I made my dough using a Gino D’Acampo recipe with a mix of wholemeal and white flour for a healthier base, but all-white works really well with these summery flavours! I like to serve with chilli flakes and/or chilli oil alongside a fresh garden salad. Buon Appetito!
150g ricotta cheese
1 ball of mozzarella
1 courgette (mix of green and yellow)
6-8 jarred artichokes, drained
Zest of 1 lemon
1 tbsp extra virgin olive oil
10g chopped basil leaves (a large handful)
20g parmesan shavings
Salt and black pepper to taste
Extra basil leaves
Chilli flakes/chilli oil
- Make your pizza dough according to your favourite recipe. I have included the link to the simple Gino D’Acampo recipe that I use above for my base. I sub 50/50 wholemeal to white flour.
- Prepare the delicious white base by mixing together the ricotta, lemon zest, chopped basil, olive oil, salt and pepper.
- Roll out the dough to make two round pizza bases and spread the ricotta mix on evenly.
- Dress the courgette ribbons in a little olive oil then add to the pizza along with the torn mozzarella, jarred artichokes, parmesan shavings and a little extra fresh basil.
- Cook for 14-15 mins at 240C/220C fan then serve up with your favourite green salad and chilli flakes/oil.
Serves 2 Ready in 1 hour 15 minutes Ingredients 2 sustainably sourced salmon fillets 100g brown rice 125g sweet potato, chopped into 2cm chunks 250ml coconut milk 100g longstem broccoli 100g edamame/soy beans, blanched for a few minutes in boiling water A handful of coriander, …
Serves 4 – 5 Ready in 50 minutes I adore pear and chocolate together and paired with sweet nuttiness of ground almonds, they make a divine crumble! It feels ever so indulgent but my recipe is actually vegan and refined-sugar free. I have also used …
Ready in 20 minutes
Growing up by the seaside, crab has always been one of the signature flavours of summer and best enjoyed alfresco, making this the perfect pasta dish for a long summer’s evening! My recipe pairs fresh, sweet crab meat with zesty lemon, vibrant vine-ripened tomatoes and fresh chilli to add a touch of spice. If you don’t love tomatoes, then fennel would also make a delicious addition!
100g crab meat
150g wholewheat linguine
150g mixed vine cherry tomatoes (it’s worth getting good quality ones for this dish)
1/2 – 1 red chilli (personal preference)
2 cloves of garlic
A handful of parsley and a handful of chives, chopped
Zest and juice of 1/2 a large lemon
60ml white wine
2 tbsp of extra virgin olive oil
Salt and pepper to taste
- Cook the pasta according to the instructions in a large pan of salted boiling water (approx 10 minutes). Reserve a cup of the cooking water.
- Crush the garlic with the side of a large knife then finely chop the garlic, chilli, parsley and chives.
- Heat half of the olive oil in a large non-stick pan over a medium heat. Once hot, add the garlic and chilli and fry for 1-2 minutes until golden and fragrant. Add the cherry tomatoes and wine and cook for another few minutes, allowing the tomatoes to soften and the wine to burn off.
- Stir in the crab meat, herbs, lemon zest and the remaining olive oil to the pan, along with a splash of the cooking water to create a silky sauce to coat the pasta. Toss to combine.
- Turn off the heat and finish with a generous squeeze of lemon juice and some extra shredded parsley or chives if you fancy. Enjoy alfresco!
Serves 2 Ready in 30 minutes Ingredients 150g wholewheat spaghetti/linguine 8-10 sundried tomatoes, drained Olive oil Salt and pepper to taste Rocket leaves to serve For the creamy pesto sauce: 1 avocado 1 garlic clove 15g basil (a few handfuls) Juice of 1/2 a lemon …
Serves 2 Ready in 1 hour A big delicious bowl of of silky risotto always makes me feel comforted and content. This light and summery risotto recipe certainly delivers on feel good factor, alongside a touch of luxury with the addition of juicy king prawns! …
Ready in 20 minutes
Cooking for just two people, I often end up with lots of random halves of veggies in my fridge at the end of the week. Half an onion or courgette is a regular find in my veg drawer! This was the case last weekend, so I created a speedy supergreen orzotto featuring four greens to reinvent them into a delicious, comforting dinner that minimises food waste!
I’m loving using light, creamy ricotta at the moment too, which works best with other mild flavours like fresh greens, hints of lemon and the delicate nuttiness of pistachios.
The great thing about this recipe is that you can substitute any of the veg with what you have leftover, whether it be some tired looking herbs, spring greens or tenderstem broccoli, throw them all in!
150g orzo pasta
500ml of good quality vegetable stock
1/2 a courgette, grated or chopped into small cubes
100g green beans, cut in half
100g frozen peas
Two large handfuls of baby leaf spinach
1/2 a white onion or 1/2 a leek
1 garlic clove
125g ricotta cheese
Zest and juice of 1/2 a lemon
20g lightly toasted pistachios
Salt and pepper to taste
- Heat 1 tbsp olive oil in a large non-stick saucepan. Fry the onion on a medium heat for 5-6 minutes until soft and translucent (whilst this is cooking, chop and grate your green veggies). Add the garlic and fry for further 1-2 minutes.
- Add the orzo to the pan and mix into the onions and garlic, followed by half of the vegetable stock. Bring to the boil and then reduce to a simmer. Continue to add stock, one ladleful at a time, until all of the stock has absorbed and the orzo is tender.
- About 4-5 minutes from the orzo being ready, add the green beans and courgette to the saucepan, then add the peas and spinach for the final 2 minutes of cooking (we want lovely bright green veg when we serve up so don’t be tempted to overcook it).
- Once the orzo is soft, add in the lemon zest, lemon juice and half of the ricotta and mix together.
- Plate up the orzotto with the remaining ricotta, toasted pistachios and a few rocket leaves on top!
Serves 5-6 Ready in 50 minutes I usually save pies for the colder seasons, but the light and crispy filo pastry combined with delicious Mediterranean-flavoured fillings makes this pie a serious contender for all year round! It’s packed to the brim with veggie goodness, with …