Ahh spaghetti bolognese, a definite comfort food in many countries but particularly a British staple (although the version most Brits make is nothing like a classic ragu all bolognese – especially as we usually serve it with spaghetti which would be blasphemy in Italy).…
Filo tarts were a mainstay in my house at uni. Along with curry nights, filo pie was a favourite to cook together and share. I’m definitely more of a savoury tart/pie person (weirdly) and filo is a great pastry for dinner time since it’s…
This post was sponsored by Tropical Sun – thanks for supporting this blog! The zingy flavours in this salad make it perfect as a light side dish (or lunch) with some fresh Thai flavours. This recipe is inspired by a mixture between a dish…
This post was created in partnership with Barilla Pasta Creamy caulifower sauce coating wholemeal pasta, packed full of garlick, mushrooms & thyme, too! This is a perfect pasta bake for those cold, winter days. If you are as much of a pasta bake fan…
After having the Pici Cacio e Pepe at Padella (a pasta restaurant in Borough Market, London), I became kind of obsessed with it. It was like nothing else I’d had before with wobbly, worm-like noodles and a rich yet light sauce packed with a…
This 30-recipe ebook features all plant-based (i.e. vegan) recipes, from Lunch and Dinner through to Snacks and Bakes. Each recipe only takes 30 minutes (or less) from start to finish, to make your weeknight cooking less daunting! Delivered straight to your inbox as a downloadable PDF, with images for every recipe.…
Come Christmas or Thanksgiving, these crisp, golden Brussels sprouts will always be a favourite. My mum used to make sauteed brussels sprouts with chestnuts, juniper and bacon when I was growing up. The pairing of sprouts and chestnuts is so classic and for good…
Stuffing is always a popular Thanksgiving side dish, isn’t it? Basically just crispy pieces of bread intertwined with chunks of delicious veg. Almost like a warm panzanella! This vegan version is just as good – I cook down leeks and garlic until soft and…
This creamy, vegan ‘cheese’ sauce is the perfect base for steamed cauliflower and broccoli to reinvent the British classic Cauliflower Cheese. A crispy topping of breadcrumbs makes it even better!! The sauce is based off of one by Kenji at Serious Eats – I…
After having Korean fried chicken in a restaurant a while ago, *that* spicy gochujang sauce stuck in my mind. It’s like a grown up version of the sauce on sweet & sour chicken. I made it at home, using it to coat crispy tofu…
