Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!! Using homemade pumpkin puree I had…
Thanks to Doves Farm for sponsoring this post. Doves Farm has a new feel-good, colourful look, which celebrates the joy of home baking. To celebrate this, I’m sharing 2 of my favourite feel-good recipes. Banana bread must be one of the most well-loved things…
Mexican chorizo, seasoned with spices like cumin, dried chillies and clove, is very different to what we in the UK know as chorizo (i.e. Spanish chorizo) which is predominantly flavoured with smoked paprika. These tacos are inspired by the Mexican dish of chorizo &…
Thanks to Linda McCartney’s for sponsoring this post The pairing of fennel-seedy Italian sausages and broccoli is always delicious. Here the broccoli is cooked until super soft which, along with garlic, lemon and cheese, allows it to act as a kind of impromptu ‘pesto’…
Chocolate and vanilla cake batter, swirled together to make a deliciously simple cake! This recipe uses oil and real chocolate for a moist, rich flavour and only needs 2 eggs! (There’s also a vegan option for those who want to make it without butter…
The best vegan brownie I’ve ever made, these are SO fudgy with a crispy meringue-like top and a gooey centre. Such a delicious way to use up that sourdough discard too!…
Using an empty yoghurt pot as a measuring tool is a genius hack to do when you don’t have any kitchen scales! It’s all about the proportions of ingredients here so I’ve given the recipe in ‘pots’ (1 pot being a 100ml yoghurt pot)…
A few weeks ago I was really craving a gooey chocolate chip cookie with crispy edges and a soft centre – the kind that is my fav. I wondered whether a vegan version would be possible and I set about tinkering around with a…
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).…
When I first started coming up with my own recipes, I would tend to go through phases of becoming obsessed with one thing at a time. There was a cinnamon roll phase, chocolate chip cookies phase and a lemon cake phase. Specifically, I was…
