Serves 2 Ready in 30-40 minutes This is such a fun, colourful and recipe to make at the weekend and each mouthful is a mini firework of flavour! The spicy Cajun prawns work so well with the sweet mango, crunchy red cabbage and soothing, creamy …
Ready in 15 minutes
Nothing says its the weekend better than a satisfying stack of pancakes and these scrumptious banana oat pancakes are sure to brighten up your morning!
This super simple, one bowl recipe means minimal mess in the kitchen and you can whip up your favourite breakfast treat in no time at all. Even weekdays aren’t off limits!
Wonderfully light and fluffy, these lovely little pancakes feel indulgent but are pleasingly healthy. Made with oats and dairy-free milk, they’re both vegan, gluten-free and full of good energy to set you up for the day ahead. The banana provides more than enough natural sweetness, though if you have a particularly strong sweet tooth, adding a little maple syrup to the mix will work wonders.
The pancakes are very versatile, so have fun and mix up your toppings. I have a weakness for nut butters and love to have mine with a generous drizzle of almond butter, some extra banana slices and blueberries.
I hope these brighten up your weekend!
1 ripe banana
90g porridge oats
1 tbsp chia/flaxseed mix (approx. 10g)
150ml dairy-free milk (oat, almond, soy etc.)
1 tsp cinnamon
1 tsp vanilla extract
1 tsp baking powder
Optional – 1 tsp maple syrup (if you like sweeter pancakes)
Maple syrup, banana slices, berries, almond butter, dairy-free yoghurt, cacao nibs, chopped pecans/walnuts.
- Blend the porridge oats and flaxseed/chia seeds in a blender or food processor until they form a fine powdery texture.
- Add the remaining ingredients and blend again until smooth and well combined.
- Heat a heaped teaspoon of coconut oil in a non-stick frying pan over a medium heat. When the pan is hot, add the pancake mixture (roughly 2 tablespoons of mixture per pancake) and cook for about 2 minutes on each side until golden in colour.
- Plate them up in a satisfying stack and serve with your favourite toppings!
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 …
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 by the sea.
If you’re longing for some restaurant-style dining at home (without the faff and washing up…double win) then give this dish a go! I love to serve the hake with simple new potatoes and greens, or a creamy mash when I want take it to another level of luxury.
TIP – If you can’t get your hands on hake, any flaky white fish, such as cod, pollock, haddock or halibut, would make a tasty substitute. I have used parsley in my crust and sauce, but any combination of chives, basil or dill could also work nicely to use up herbs you have at home.
For the crusted fish:
2 sustainably sourced hake fillets
40g fresh breadcrumbs (I usually use toasted white or wholemeal bread as I never have breadcrumbs!)
20ml olive oil or melted butter
1 tbsp chopped parsley
20g parmesan cheese
Zest of 1/2 a large lemon
A pinch of salt and pepper
For the brown butter sauce:
40g butter, cubed
1 tbsp capers, drained and rinsed
1 tbsp finely chopped parsley
Juice of 1/2 a large lemon
- Preheat the oven to 220C/200C fan and place the hake fillets on a baking tray lined with foil.
- Prepare the crust by blitzing the toasted bread in a food processor to form the breadcrumbs. Transfer to a bowl and combine with the olive oil/butter, lemon zest, herbs and a pinch of salt and pepper. Coat the hake fillets in the crust, making sure to press down the breadcrumbs so that the crust sticks more firmly to the fish.
- Bake in the oven for 10-12 minutes until the crust is golden and the fish is opaque and flaky. Once cooked, cover with aluminum foil to keep warm whilst preparing the sauce.
- Place a non-stick frying pan over a medium heat, then add the butter. Heat the butter for a couple of minutes, stirring as you go, until it begins to bubble and you notice the colour changing to a golden brown. Turn off the heat and squeeze in the lemon juice, capers and chopped herbs and whirl around in the pan to combine. Plate up the fish, drizzle over the sauce and serve immediately with your accompaniments of choice.
TIP – If possible, use a frying pan with a light coloured base for the sauce as it makes it much easier to tell when the colour of the butter has changed and prevent it from burning.
Serves 2 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 …
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 …
Serves 4 as a side dish
Ready in 15 minutes
This fresh, zingy, crunchy slaw is a great accompaniment to Asian dishes, as a vegan side at summer BBQ’s and in colourful Buddha Bowls. You could also add a spoon of peanut butter or crushed toasted peanuts for a ‘Pad Thai’ style finish the salad.
300g shredded or grated vegetables, such as red cabbage, carrot, red or green peppers etc.
3cm piece of fresh ginger, grated
1 red chilli
Juice of 1 large lime
2 spring onions
1 tbsp of rice wine vinegar
1 tsp honey
1 tsp sesame oil
Handful of chopped coriander
1 tsp of black or white sesame seeds
- Chop and grate the raw vegetables, spring onion, ginger and chilli and place in a mixing bowl, tossing together until thoroughly combined.
- In a small bowl, combine the vinegar, lime juice, sesame oil and honey.
- Pour the dressing over the salad, along with a teaspoon of sesame seeds and mix together before serving.