Coconut noodle soup

This is a classic winter warmer fave and super quick.

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Where’s my Boily? Part 1: the basics

Where’s my Boily? will be a regular feature with boily tips and hints. We’re kicking off with the basics of making a perfect boily.

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Broccoli leek cashew quinoa

I love the bright green colours in this recipe. Can easily be made vegan by not including the cheese in the pesto.

These quantities served 4 portions as a side dish, so you might want to up the ingredients for more people or for a main meal.

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Lemon banana coconut fairy cakes

I feel like these are super virtuous by merit of being gluten free and vegan. They’re also really easy to make and require minimum effort. And they’re pretty.

I’m going to be old fashioned/British and refer to these as fairy cakes – I feel like cakes need a tonne of icing to be defined as cupcakes. Thoughts?

These are adapted from a recipe by Chloe Coscarelli from her book Chloe’s Kitchen– I’ve made them gluten free, changed the icing and added a few other changes.

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Courgette & pearl barley summer risotto

I didn’t have much food in the house but I rediscovered an old favourite in the cupboard, pearl barley. Normally I love this in a winter soup but I thought it could also work in a summer recipe. This recipe served two and made a lot of extra risotto which didn’t fit inside the squashes, so I served it alongside. I would do one courgette squash per person you’re serving, and serve the extra risotto alongside or save for later. 

We ate with bread and white wine. This meal was born out of necessity (hunger and few ingredients) but actually turned out really well, and you could probably throw in other vegetables you had kicking around too. It’s vegetarian but could easily be made vegan.


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