My Recipes

Cajun Prawn Tacos, Mango and  Lime Salsa & Avocado Cream

Cajun Prawn Tacos, Mango and Lime Salsa & Avocado Cream

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 

Smoky Sweetcorn Fritters

Smoky Sweetcorn Fritters

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 

Banana Oat Pancakes

Banana Oat Pancakes

Serves 2

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!


Ingredients

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)

Topping suggestions:

Maple syrup, banana slices, berries, almond butter, dairy-free yoghurt, cacao nibs, chopped pecans/walnuts.


Directions

  1. Blend the porridge oats and flaxseed/chia seeds in a blender or food processor until they form a fine powdery texture.
  2. Add the remaining ingredients and blend again until smooth and well combined.
  3. 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.
  4. Plate them up in a satisfying stack and serve with your favourite toppings!
Banana Oat Pancakes
Oaty Rhubarb & Ginger Squares

Oaty Rhubarb & Ginger Squares

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 

Grilled Halloumi, Peach and Quinoa Summer Salad with Minty Pesto

Grilled Halloumi, Peach and Quinoa Summer Salad with Minty Pesto

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 

Herb and Parmesan Crusted Hake with Caper & Lemon Brown Butter Sauce

Herb and Parmesan Crusted Hake with Caper & Lemon Brown Butter Sauce

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 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.


Ingredients

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


Directions

  1. Preheat the oven to 220C/200C fan and place the hake fillets on a baking tray lined with foil.
  2. 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.
  3. 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.
  4. 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.

Herb and Parmesan Crusted Hake Fillets with a Caper & Lemon Brown Butter Sauce

Smoked Mackerel, New Potato and Beetroot Salad with Honey Mustard Dressing

Smoked Mackerel, New Potato and Beetroot Salad with Honey Mustard Dressing

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 

Creamy Ricotta, Lemon & Spring Asparagus Tagliatelle

Creamy Ricotta, Lemon & Spring Asparagus Tagliatelle

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 

Lime, Ginger and Sesame Slaw

Lime, Ginger and Sesame Slaw

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.


Ingredients

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


Directions

  1. Chop and grate the raw vegetables, spring onion, ginger and chilli and place in a mixing bowl, tossing together until thoroughly combined.
  2. In a small bowl, combine the vinegar, lime juice, sesame oil and honey.
  3. Pour the dressing over the salad, along with a teaspoon of sesame seeds and mix together before serving.
Lime, Ginger and Sesame Slaw
Sticky Miso Aubergines

Sticky Miso Aubergines

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