• Vegan Chickpea, Leek and Mushroom Pie

    I think Spring weather is trying to break through, but just not very hard. Today, it’s quite lovely outside – blue skies, no bitter wind etc. But snow is forecast later in the week?! What. I don’t remember a March ever being so cold, and I don’t appreciate it this year either because my winter coat stopped doing up sometime around the end of February. My solution? Cook warm, comforting foods like this vegan chickpea, leek & mushroom pie and hope that summer will magically appear. Early.

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  • Foolproof Vegan Lentil Lasagne

    If you ask my OH what his ideal dinner is, there’s a 50/50 chance that he’ll say lasagne (the other option, by the way, is ‘pie’). There was a time when I didn’t really agree – shock horror – and while it’s still not my go-to dinner request, it’s definitely moved up the rankings. And it’s all thanks to sussing this easy vegan lentil lasagne recipe.

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  • Peanut Butter Banana Bread (vegan)

    Peanut butter banana bread: possibly four of my favourite words. How to level up those four words? Chocolate chip peanut butter banana bread. Oh yes. This stuff? It’s addictive as an after dinner treat, as an elevensies pick-me-up, as a cheeky not-very-healthy breakfast to eat on your way out the door.

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  • Easy, One Bowl Vegan Protein Pancakes

    Sunday day,  pancake day. Or: do as I do and make a big batch of these pancakes, and then every day is pancake day! When I’m not experimenting with making dessert-flavoured pancakes (like these carrot cake ones) I actually just like to make plain protein pancakes. Why protein pancakes? Because if I add some extra nutrients I feel I can use that as an excuse to have them with for five days straight.

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  • Hot Chocolate Marshmallow Cookies

    These hot chocolate marshmallow cookies are the perfect cookie to enjoy on a cold, winter evening – and even better dunked into a steaming hot mug of… well, anything. My favourite is a homemade mocha or just a hot chocolate. The melted marshmallows make a divine combination.

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  • Cherry Bakewell Overnight Oats

    Make ahead breakfasts: the saviour of busy people across the planet. On days when I’ve forgotten that I really need to wash my hair, make some lunch and buy a train ticket I am incredibly grateful for the days when at least I know I just need to grab a jar of cherry bakewell overnight oats out the fridge as I dash to the train station ticket office with my hair still wet.

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  • Lemon Chia Pudding

    Meal prepping food should be easy and the end result, irresistibly delicious. My lemon chia pudding ticks both those boxes. Topped with bright, homemade vegan lemon curd and tart berries, this divine make-ahead breakfast ticks all my boxes for a grab-and-go breakfast.

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  • Super Easy Mocha Latte

    We all have a favourite hot drink, right? One that we can turn to for a reliable source of comfort on those days where the wind whips through your jacket, rain lashes your hair to your forehead and your hands are like little blocks of numbness attached to your arms. Enough of English weather (in August, I would like to point out)… this is my homemade vegan mocha latte.

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  • Leftover Chocolate Cake Cookies

    Don’t bake whilst under the influence of alcohol. I learned this the hard way: when I had to start baking a second birthday cake (for my mum), starting at 10 pm at night, after the first turned out too dry. Still, I found the silver lining to my baking debacle. Leftover chocolate cake cookies!

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