Serves 1 Ready in 15 minutes These speedy, smoky sweetcorn fritters are packed full of veggies and a great option for a fuss-free low carb breakfast or lunch. They taste delicious with an extra poached egg or some pieces of fried halloumi on top, which …
Makes 12 generous squares
Ready in 1 hour (30 mins prep)
Over the past couple of weeks, we have had an abundance of rhubarb growing in the garden and, to make sure that none of it goes to waste, I’m busy in the kitchen creating a selection of seasonal recipes that celebrate rhubarb! First up are these rather lovely Rhubarb and Ginger Squares, simply irresistible with an afternoon cup of tea.
Encased between a chewy oaty base and golden crumble topping with sweet stem ginger and soft almonds, is a delightful rhubarb compote that’s just the right level of tartness. These squares are also super easy to make vegan, simply swapping the honey for maple syrup or even coconut sugar.
They would make tasty alternative to a traditional crumble with hot custard for dessert and are also Josh’s new favourite breakfast with Greek yoghurt and honey!
Keep an eye out for more rhubarb inspired sweet treats coming from Lulu’s Home Kitchen soon.
For the rhubarb:
400-450g rhubarb stalks, chopped into 2cm chunks
1 tbsp honey
For the oaty squares:
250g porridge oats
125g ground almonds
100g vegan spread (I use Vitalite)
2 tbsp stem ginger slices
1 tsp ground ginger
1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
- Preheat the oven to 190C/170C fan and line a 11 x 7 x 1.5 inch baking tin with baking parchment.
- Chop the rhubarb stalks into 2cm slices, then add to a saucepan along with 1 tablespoon of honey and 2 tablespoons of water. Simmer over a medium heat for 10-12 minutes until the rhubarb has softened but you still have some nice chunky pieces in there. Set aside.
- To make the crumble mix, begin by combining the honey, very softened vegan butter and vanilla extract in a mixing bowl.
- In a separate bowl mix together the dry ingredients (porridge oats, ground almonds and ground ginger), then combine with the wet mixture until you have a crumble like texture. At this point add the stem ginger* and mix until evenly spread throughout the topping.
- Pour around 2/3 of the oaty mixture into the baking tin and spread it over the base, pressing down with the back of a spoon until smooth and compact.
- Spread the rhubarb compote mixture evenly over the oaty base and then sprinkle the remaining crumble mixture on top, acting as a chunky crumbly topping.
- Bake in the oven for approximately 25-30 minutes until the oats are golden brown in colour. Allow to cool in the tray before slicing.
*If using pre-sliced stem ginger from a jar with syrup like I did, drain off the majority of the syrup first so that you are measuring 2 tablespoons of largely ginger slices. Adding a little syrup to the oaty mix is fine, but too much will affect the sweetness of the squares.
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 30 – 40 minutes This is one of those dishes that feels a little bit fancy. Crispy breadcrumbs, vibrant lemon and fresh flaky hake fillets create a sophisticated, indulgent fish dish that will take you straight back to long summer evenings …
Ready in 25 minutes
I’m a big fan of hearty salads and this one is a real weekday winner. The buttery sweetness of the new potatoes adds a comforting contrast to the stronger flavours of the smokey mackerel, sweet beetroot and spicy mustard to create a beautifully balanced and satisfying lunch or dinner.
Packed with Omega-3, proteins and vitamins, oily fish like mackerel makes a terrific healthy weekday supper, with simple preparation and very little cooking involved.
Feel free to add in any other raw or cooked vegetables that you might fancy, such as tenderstem broccoli, avocado or asparagus. I love to serve this salad with a soft boiled egg as an extra treat!
200g of cooked smoked boneless mackerel strips or fillets
300g baby potatoes
2 ready-cooked beetroot
A packet of mixed salad leaves of choice (spinach, rocket and watercress all work nicely)
2 medium eggs
For the dressing:
80g greek yoghurt
1 flat tbsp of Dijon mustard
1 tbsp of extra virgin olive oil
1-2 tsp of honey to taste
1 tsp of chopped fresh dill
1 tsp white wine vinegar/cider vinegar
Salt and pepper to taste
- Make the dressing by combining all of the ingredients in a mixing bowl and whisking until light and creamy. Season to taste.
- Cook the new potatoes for 12-15 minutes in a saucepan until soft enough to easily stick a knife through. Drain and set to one side.
- In the meantime, boil another pan of water on the hob and gently place the eggs into the pan using a spoon and cook for 6 and a 1/2 minutes for the perfect soft boiled egg that’s slightly jammy in the middle.* Remove the eggs and place into cold water to prevent them from cooking further.
- Dress two plates with the mixed salad leaves then add the beetroot, sliced new potatoes and tear over the mackerel fillets.
- To finish peel and slice the eggs length ways and add to the top of the salad alongside a generous drizzle of the honey mustard dressing and a little extra black pepper.
*TIP – If you prefer your eggs hard boiled, cook for 10 minutes. Also, if using large eggs, increase the cooking time to 7 minutes.
Serves 2 Ready in 30 minutes This heavenly bowl of pasta is delicate, fresh and deliciously silky. It’s one of my favourite mid-week meals as it’s quick to prepare and feels like a real treat! The creaminess of the ricotta works wonders when combined with …
Glaze for one aubergine
Ready in 45 minutes
I can’t get enough of these sweet and sticky aubergines. They are such a versatile vegetable and work particularly well in Asian-style dishes. I like to serve them with rice or noodles as a main dish and they’re a delicious addition to a Buddha Bowl salad. Below, I have served it with my zingy Lime Ginger & Sesame Slaw, crispy miso tofu, edamame beans and black rice to create a scrumptious, super nutritious, rainbow bowl that’s high in protein too.
1 heaped tbsp of brown miso paste
1 tbsp of sesame oil
1 tsp of rice wine vinegar
1 tbsp of maple syrup/date syrup
Juice of half a lemon or a lime
Sprinkling of sesame seeds
- Cut the aubergine width ways into thick round chunks or in half lengthways (depending on your preference) and score the top layer of the aubergine in a criss cross pattern, which will allow the glaze to soak into the aubergine.
- Mix together the oil, miso paste, rice wine vinegar, maple syrup and lemon juice in a small bowl and pour over the aubergine, along with a sprinkling of sesame seeds.
- Cook for 35-40 minutes until soft, sticky and slightly charred around the edges.