Dinner · Lunch

Something simple ❀ simple suppers : Nachos

So who said you can’t have Nachos for dinner? I certainly didn’t. Infact. I’m not one huge advocate for them. It may have happened several times now and the only thing that that makes me is happy.

This is the easiest thing you will ever even blink at. And it’s delicious. And most people are happy when they see nachos. Most people. If your friends arent one those – I advise you find new friends if I’m honest.

I cheat here massively. I use my favourite salsa. Everyone has one… and I just add some fresh goodies to it.

I’ve played with a few vegan cheeses here but if you have a cheese preference by all means – go for it. No one’s judging here.

Recipe for 2 of the portions shown above – once again eaily multiplied.


1 Red pepper

1 Husk Corn or 1/2 cup ish frozen corn

2 Tbs Black beans (optional)

1/2 Jar of Salsa

Splash of oil of choice

1 Portion of Tortilla chips

Sprinkling of cheese of your choice

2 Spring onions

Dice pepper and cut corn from husk.

Heat a small frying pan, and saute veggies in oil till softened. Add black beans if using and then stir in salsa.

Warm through. And remove from heat.

Meanwhile add the tortilla chips to an oven safe dish sprinkle with cheese and pop under a low broiler or oven until cheese has melted. Keep a close eye in this, they’ll burn fast.

Top with the warm salsa or serve on the side. With a good sprinkle of spring onions on top too!

Dinner · Lunch

Something Simple ❀ Simple Suppers : Ramen

So I was really excited to find brown rice ramen noodles on clearance the day I made this. They did not disappoint! Not the easiest to source but you can grab them online, if not just use your favourite noodles πŸ™‚ This is one of the fastest meals I’ve ever prepared and it hits the spot whenever I make it again. It’s perfect for those cold wintery nights when you just need it hot, fast and filling. 10 minutes start to finish with this gorgeous little cheat. And I love the way it smells. I know that’s probably not information you need. But as we have established. That’s the kind of person I am….

I feel there’s some versatility to this recipe aswell as the stirfry one earlier. You can swap up the veggies to what you have on hand easily. I’ve chucked broccoli and bean sprouts in this recently and they worked perfectly too !

I made this just for me. But the recipe would be easy to multiply.

Serves 1

1 Portabello mushroom sliced

3 Spring onions chopped

1 tbs of sliced fresh ginger

2 cloves of garlic diced

1 star annise (optional)

1 stock cube – I use “no beef” but mushroom stock would be great here too.

Splash of soy sauce / Shoyu

1 Portion Ramen

Handful of veggies I usually stick with something green – broccoli -snow peas -sugar snaps- mangetout- bean sprouts- edamame.

Bring 2-3 cups of water to the boil in a medium saucepan. Add stock cube, garlic and ginger and star annise if using and a good splash of shoyu.

Chop the spring onions. Add 2/3s to the water and let simmer. Slice mushrooms and add to the pan bring back to a boil.

Once everything is starting to soften, add your nest of ramen noodles and cook as long as your chosen noodles instructions say. Chop the rest of the veggies that you’re using and add to the pan too. Bring back up to temperature and once the noodles are cooked, you’re ready to serve.

Decant all veggies noodles to a bowl and add as much or as little stock as you like. Remove and discard the star annise. Top with the rest of the spring onions.

This to me is just happiness in a bowl.

Enjoy !!

Dinner · Lunch

Something simple ❀ Simple suppers : Blackbean Stirfry

You know lately finding the time for the things I love has been a little difficult. Travel.Work. Illness. Holidays. One after the next. And I’ve been throwing whatever I can into a pan, wok, soup or oven, on an evening to make something easy. Sometimes quick and easy. But no matter what I still want to enjoy my food and respect my body. So over the last few months I have accidentally created a small handful of “go-to” meals. For those nights when sustenance needs as little effort as possible, here are some of my suggestions. I hope you enjoy them like I do, take a look at these simple suppers.

Recipe 1 : Black Bean stirfry.

So confession. This recipe was half inched from my bestie. When I travelled to Australia last year, after a day of three flights. My darling girl made something similar to this for me after collecting me from the airport. I was starving and after the first few mouthfuls I slowed down to realise just how much I was enjoying it.I have been obsessed with it ever since. Kate served it with rice noodles and I highly recommend this option as it just seems to make it, it feels a little more exotic and well everyone loves noodles what else do I need to say? I’ve swapped out the veggies a few times and there hasnt been a combination that hasn’t worked so far with this super simple dressing and really quick easy dish. If these arent the veggies you have, just aim for a 3-4 cups of mixed veggies of choice. It sounds like alot of garlic and ginger but it works I promise.

I love black beans in stirfrys just to add a little protein, but edamame would be great here too, or tofu if that’s your thing!

Massive thank you to Kate and Alex πŸ™‚

Serves 2

1 cup chopped Broccoli

1 Red Pepper diced

1 small Courgette(zucchini) (or a cup of aubergine/eggplant)

1/2 Punnet of mushrooms.

1/2 cup Cooked Blackbeans (I use tins)

1 Thumb size piece of fresh ginger diced finely

3 cloves of garlic

Splash of oil of choice. I use avocado.

1-2 tsp Sesame oil

1-2 Tbs Soy sauce /shoyu

Use this as a guide to taste. I’ve found certain veggies need a stronger amount of one or the other.

To serve : rice or noodles

Optional toppings- Sesame seeds or Spring Onions.

Depending on rice or noodles, prep according to packet instructions, you may need to start rice in advance but noodles can cook along side quite quickly.

Prep all veggies, and heat a wok on medium high with a splash of oil in. Once hot, add garlic and ginger cook for a few seconds in the oil and then all veggies to the wok. Let them sear a little and then keep it moving. That’s the beauty of a wok. A high temperature and a quick cooking time. Once veggies are softened and nearly cooked, (it won’t take too long) add sesame oil and soy/shoyu and keep on the move for a little longer. Finally adding in the black beans to warm through.

Dish up along side the rice or noodles. And top with spring onions or sesame seeds if you’re using them !


It’s that comfort food time of year ❀ Plant based Mince and dumpings πŸ‡¬πŸ‡§

Mince and dumplings was one of my all time favorite meals as a child. My Gran used to take me to this greasy spoon style cafe on a Saturday on the way to visit my Great Grandmother. And every saturday without fail I had the mince and dumplings. The lady serving used to see me coming and have it waiting for me at the counter. Guess I’ve always been a creature of habit. We used to sit at sticky tables as I devioured these dumplings that felt like they were the size if my head. I loved it. And for afters we always had a bakewell tart too. I really need to figure out how to recreate a plant based version of that too thinking about it… anyway. I digress sorry..

This recipe makes me happy. It’s simple satisfaction. And as the weather turns I just cannot think of a better meal to cosy up with a bowl of and maybe get a little nostalgic. It reminds me of home. It reminds me fancy isn’t always necessary. And it reminds me that you can never beat a classic. This is British comfort food at its finest.

This recipe serves two. Or me when I’m really hungry… You can easily multiply it though.

Tip :If you can get your hands on ready cooked lentils – be it frozen, packaged or tinned it would cut the cooking time down considerably too. I always recommend soaking lentils you’re cooking too. But it’s upto you.


For the “Mince”.

1 Cup of lentils.

1 Mushroom stock cube

Oil of choice

2 Cloves of garlic

1/2 Cup Pearl Onions

2/3 Cup Diced Mushrooms

1 1/2 Tbs corn flour

1 -2 tsp herb de Provence

Splash of red wine (optional)

Cook the lentils according to packet instructions. I always have mine soaked then cook them. But if your using another style that’s fine just add them when you’re ready. Keep them to one side for now.

Heat a medium sautee pan with a splash of oil. Add the pearl onions and mushrooms, once they’re softened dice the garlic and add that too. Stir in lentils. Make the stock up cold and stir in the corn flour. Wisk to combine. And add slowly to the lentil mix bit by bit untily get the consistency you like. (Then add a few splashes more as some will get soaked up when we bake the dumplings on top). Stir in herb de provence and wine if using and a good pinch of salt.

Pop this into a nice deep roasting tray to cool for a little while.

Preheat the oven to 350Β°

To make the dumpings:


1 Cup plain flour

1 heaped tsp baking Powder.

1/2 Tsp salt.

Wisk everything together.

Wet :

2/3 Cup milk if choice. I used almond.

1tbs earth balance or olive oil.

Combine with dry ingredients and spread over your lentil mix. Bake in your preheated oven for appx 20 minutes. Or until the dumplings are a little golden and cooked through.

Dinner · Lunch · Picnic

Savouring every last flavour of summer. 🧑Roasted Summer Veggie CousCous πŸ§‘

I have to admit, this one stole my heart tonight. I’ve been playing around with different combinations of these veggies all summer. In salads and soups and curries and finally…! Tonight this one just hit home. 🧑 With summer drawing to and end, this seemed like one final farewell feast.

Having said that, we live in Florida… so my question is does summer ever really end?! I know Pumpkin spice will soon be taking over our lives and all power too it (I do now embrace all things pumpkin since this country welcomed me in). But tonight, in this house, summer still reigns.

With this recipe being so simple, it is pretty crucial to have those in season veggies, you need that vibrance and that sweetness that peak of season brings. The veggies are the star of the show here. Just how I like them. Roasted gently for maximum flavour and tossed together with cous cous and some fresh basil. So simple. So easy. But utterly stunning I promise.

This recipe serves two. But I would be very tempted to multiply this to serve at parties or barbecues. If cous cous isnt your thing, quinoa, barley or farro would work with these flavours too. I also think switching up which herb combinations you use here could be alot of fun too. Make it yours πŸ’š

1 Pepper

1 Small /medium courgette (zucchini)

1/2 Red Onion

1 Large vine ripened tomato

1 Corn Cob

Oil of choice (I used Avocado)

1 Tsp Herb De Provence

1 1/2 Cup of Giant cous cous or Israel cous cous or other seed or grain.

Optional – veggie stock – to cook grain in. Just for added flavour

Dressing ingredients:

2 Tbs Extra virgin olive oil

Juice of half a Lemon

A pinch of something sweet (sugar honey, agave)



Fresh Basil to Serve

Preheat the oven to 375Β°.

Chop all veggies except the corn into chunky bites, toss in a table spoon of oil, add the herb de provence and a good pinch of salt. Toss together and pop into a roasting tray and into the oven for 30 minutes. In the mean time cut the corn off the cob, and leave to one side. And add to the roasting tray for the last 10 minutes of the cooking time.

Cook the cous cous or the grain you are using according to packet instructions. I like to cook mine in vegetable stock but you can do plain water too.

Once the cous cous is ready put to one side. When the veggies are done, toss the cous cous in to the roasting tray to absorb the flavors of the oil and veg for a little while.

Then finally, add all the dressing ingredients into a jar and give a good shake, pour over the cous cous mix and toss again.

Serve whilst still a warm, adorned with the final flash of fresh basil.

Summer in a dish 🧑 enjoy !

Dinner · Lunch

Celebrating summer πŸ’›Summer Corn Chowder

By now everyone is aware of my obsession with all things colourful at the farmers market. And this recipe is no different. I love the varieties of veggies in the summer. And the stalls all look so pretty stacked with corn and courgette and peppers in colours galore. I really wanted a recipe to bring all of these colours and flavours together. . And this one finally just fit. And I have to confess I’ve made it a fair few times since just tweaking here and there. But this is it and it just makes me happy. Besides there’s just something so satisfying about huge bowls full of veggies. Fresh is always best πŸ’›

“If it grows together it goes together” is a saying that always sticks with me and this recipe is no exception. It’s a bowl full of summer.

I have to admit watching these all sizzle together was oddly satisfying.


3 Corn on the Cob ( cut from the cob)

1 Bell pepper – I used Red

1/2 Courgette (zucchini)

1 Plum Tomatoe

1 Cup New Potatoes

1/2 a Leek

Olive oil

2 Cloves Garlic

1 Tsp tomato paste

5/6 Cups Veggie stock

1/2 cup Almond milk

1tsp Corn flour /corn starch

Optional topping : Parsley or Coriander.

Cut corn from the cob (carefully) and dice all veggies and garlic. Heat a large sautΓ© pan over medium heat and add a splash of olive oil. Pop the veggies and garlic into the pan and let them cook a little while until they have a little colour on them.

Then carefully add the stock and tomato paste. Bring everything up to a simmer and partially cover. Let simmer gently for 30 minutes, occasionally stirring to make sure nothing is sticking. Add more stock if needed if it gets a little thick.

Once all veggies are soft remove a cup of the veggies and stock and pop into a blender, with the almond milk and the corn starch. Blend together to a smooth consistency, then pour this back into the pan. This is to thicken the soup slightly, to make it feel a little creamier.

Once everything is mixed back in well and the chowder has thickened slightly, you are ready to serve πŸ’›

Top with fresh herbs too of you’re using them!

Mam and best friend approved, we hope you like this recipe as much as we did πŸ’›

Dinner · Lunch

Sweet and Spicey. πŸ”₯Piri Piri Sweetpotato and Red Pepper soupπŸ”₯

As my obsession with all things spice blend continues. My old faithfuls have come back to the forefront. And Piri Piri always holds a special place in my heart. I love the heat from this. By now you all know my love of things sweet and spicey and the combination of Piri Piri and sweetpotato is nothing new. I love roasting sweet potatoes tossed in this spice blend, then dipped in hummus. (I know I love hummus, shock). These two flavors really pair beautifully together, but I wanted to play with it and this little idea was born.

This recipe is so easy and so satisfying. I love having warm crusty bread close by to dunk in it too. This recipe will work year round too. I can see this being a big hit in the winter months curled up on the couch with something dreadful on the tele.. But it’s bright and bold flavors make it a summer time hit too. It went down well in this house that’s for sure. And I hope it hits home run in yours too πŸ™‚

Ps. I’ve also used this soup a little thicker as a pasta sauce ❀

These colours make me fall in love 😍

Recipe :

2 Large Sweetpotatoes

1/2 Red Onion

1 Large Red Pepper.

2 cloves of Garlic

4 -5 Cups Veggie Stock

1/4 Cup red Lentils

1-2 Tsp Piri Piri (to taste)

Oil of choice (I use Avocado)


Corriander / Cilantro to serve.

Fresh crusty bread.

Chop all veggies into a 1cm dice. Heat a large saucepan and pop in a splash of oil. Add all veggies and sautΓ© a while until there is a little bit of colour on the veggies then add the garlic and piri piri. Then carefully add the stock, then bring to a boil, throw in the lentils and reduce to a simmer. Simmer away making sure to give a stir every now and then so nothing is sticking.

After about 20-30 minutes when lentils and all veggies are soft, remove veggies and pop into a blender. Then add stock little by little until you’ve reached the consistency you’d like. Season appropriately and feel free to add a little more Piri Piri if you like it hot πŸ”₯