Kale, butternut squash, and sun-dried tomato frittata

What better way to brighten your day than with a bit of vibrant yummy cooking. I am a huge advocate of the butternut squash, as you may have already read from other posts. Here I have used it alongside another autumnal vegetable, kale. I like to roast the butternut squash before I combine it withContinue reading “Kale, butternut squash, and sun-dried tomato frittata”

Roasted broccoli with tahini dressing

By far my favourite method of cooking vegetables is to roast them. The intense heat of the oven creates a caramelised flavour that transforms dishes into something special. Lately, I have been roasting a lot of cauliflower and broccoli with some very good results. This recipe came about after I updated my spice cupboard withContinue reading “Roasted broccoli with tahini dressing”

Cumin coated halloumi with spiced tomato and pepper chutney

I had noted down ideas for this recipe a couple of years ago, and it wasn’t until Friday that I thought of it, after buying some halloumi ready for the bank holiday weekend. The idea of combining cheese with cumin seeds came from my first raclette whilst on a skiing holiday in France. Raclette cheeseContinue reading “Cumin coated halloumi with spiced tomato and pepper chutney”

Spicy mung bean and roasted carrot salad

On a Sunday night, I prepare my lunch for the upcoming week. I create recipes that I can enjoy whilst at work. This recipe is full of vibrant colours and flavours. If you find yourself looking at your lunch with disdain and despair, it’s time to start getting creative. It only takes 45 minutes andContinue reading “Spicy mung bean and roasted carrot salad”

Cinnamon and raisin biscuits

As a result of making my own almond milk, I have an abundance of ground almonds which can be used for many dishes. I used some for my rhubarb crumble recipe a few weeks ago. Never one to waste food, I am frequently putting together recipes from ingredients that I already have in the kitchen.Continue reading “Cinnamon and raisin biscuits”