I’m a huge fan of this hearty green leaf, and whizzing it up into a pesto is truly one of my favourite ways to enjoy it. Pesto in general is such a good way of packing nutrients into family mealtimes and it’s just so easy.

As well as being easy (did I mention, easy?), pesto is the ultimate in make-ahead brilliance. It freezes well and unless you’re feeding the 5000, you will always have a lovely batch to come to your dinnertime rescue at a later date!

I went for walnuts instead of pine nuts, I’m not sure why, it just works and I always see walnuts as pretty nutritious which makes me feel good! Pine nuts will work equally well, as would almonds, possibly others, too.

And, in final brutalisation of any kind of traditionalism I’m also leaving out the parmesan or pecorino. I need to make way for an extra large crumble of feta cheese after all!

Sound good? Yes, let’s do this.

Ingredients

• 1 x bunch of Cavolo Nero (200 grams)

• 1 x bunch of basil (35 grams)

• 1 x clove of garlic (peeled)

• Zest and juice of 1 lemon

• Seasoning

• Approx 100 grams walnuts

• 3, 4 tbsp of extra virgin olive oil

• Feta cheese

• Dried chilli flakes

Method

1. Roughly chop the cavolo nero, discard the very hard stalks at the ends.

2. Blitz all ingredients together in a blender, apart from the seasoning and lemon juice.

3. Stir in lemon juice and seasoning to taste, if the mixture is dry add more oil.

4. Stir through freshly cooked pasta, crumble feta cheese over the top and scatter dried chilli flakes.

5. Serve and enjoy.

My notes and tips

My measurements are vague, generally, I go with a bunch of greens and a small bunch of basil as they come in fairly standard supermarket quantities. Approx 200 grams and 30-35 grams. The Cavolo Nero can drown out the strong taste of the basil, but equally, basil can be overpowering to some! It comes down to personal taste and this kind of cooking is perfect for tasting, testing and perfecting as you go.

You might notice that I don’t cook my Cavolo Nero, I really don’t see the point or the need, but it could be blanched if you prefer. Alternatively, you could always heat the pesto for a few mins in a pan whilst the pasta is doing its thing. Add some starchy pasta water to create more of a sauce-like texture.

The recipe quantities make enough for a few meals, it’s perfect for portioning up and freezing. Defrost at room temperature prior to use.

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To be perfectly honest, as lovely as the traditional dish is, it’s not enough for me, too simple. I love what the pan-fried broccoli brings, it’s fresh and full of texture and who can resist the breadcrumbs heavy on the seasoning and garlic - yum!

First, we need to explain the breadcrumbs; they’re the key, the hero, the wow! Yes, of course, you can buy them, but making your own makes a world of difference, and they’re super easy and AMAZING! I had the ends of a white bloomer from another recipe, so I roughly chopped the bread into chunks and blitzed it to within an inch of its life then lightly fried the crumbs in olive oil with garlic, dried mixed herbs and seasoning until golden. OMG, the smell is immense!

Aside from the deliciousness of these crunchy morsels, they are a pretty fantastic way of reducing food waste too. I hate to waste food, and there is just no need, a little planning is all it takes! I’ve become even more motivated to reduce waste during the lockdown; one of the positives to come out of this situation.

Any broccoli will work, I am using the purple sprouting variety, purely because I love its purpleness, it’s gorgeous. The key is the cooking method, just like roasting greens, pan-frying is very delicious and enhances the flavour. I don’t think I’ll ever boil or steam broccoli ever again - next level.

Aside from the two main ingredients, the dish is brought together with garlic, chilli flakes, a little seasoning (be careful as the breadcrumbs are seasoned) and a good drizzle of good quality extra virgin olive oil.

Easy but brilliant!

Let’s do it…scroll down for the recipe.

Spaghetti with Purple Sprouting Broccoli, Garlic, Chilli and Breadcrumbs

PREP TIME - 5 MINS  |  COOK TIME 10-15 MINS  |  SERVES 2 | RECIPE TYPE - LUNCH/DINNER

Ingredients

• Enough Spaghetti to serve 2

• 1 small pack of purple sprouting broccoli (approx 150g)

• 3 garlic cloves

• 1/2 tsp chilli flakes, or as much as you can handle!

• Olive oil for cooking

• 1 cup or 4 tbsp of fresh breadcrumbs

• Extra virgin olive oil for drizzling

• Seasoning

Instructions

1. Bring water to the boil to cook the spaghetti.

2. Wash and chop the broccoli into roughly half to 1 inch sized pieces. Keeping the harder stalks separate from the flowery ends.

3. While the pasta is cooking, add olive oil to a large frying pan and add the broccoli stalks, cook for about 3,4 minutes until softening. add the flowery broccoli ends, minced garlic and season, cook for a further few minutes, turning constantly so that nothing burns. Once cooked, set aside in a large mixing bowl.

4. When the spaghetti is cooked, drain it and add it straight into the bowl with the broccoli. Add breadcrumbs, chilli flakes and a touch of extra virgin olive oil. Mix so that all elements are combined.

5. Portion into bowls, adding a good drizzle of extra virgin olive oil and more chilli flakes and seasoning if you wish. Serve and enjoy.

My notes and tips

Fresh breadcrumbs are my only advice. Blitz stale bread in a blender or chopper, fry lightly in some olive oil with lots of seasoning, dried herbs and plenty of garlic, powdered or fresh. I use powdered, but only because it keeps it all that bit simpler. Fry until the breadcrumbs are crispy and crunchy, but be careful not to burn them, there’s a fine line between cooked and burnt! If they’re still a little greasy once cooked, lay them on some on a clean, dry tea towel to soak up any moisture. Allow them to cool then keep them in an air-tight container. They’ll keep for at least a week in a cool, dry cupboard - I promise you once you make them fresh, you’ll never buy them ready-made again.

Garlic - I like lots. 3 cloves is a lot, 1 will do in this recipe for those who are not so keen. I’ve probably mentioned it in other recipes but I truly advise to take care with how you cook garlic, it’s very easy to burn it. For this reason I don’t cook it in oil up front, for me the easiest and most fail-safe approach is always to add it to another stage of preparing a dish. In this instance, add it whilst cooking the broccoli flower heads. The other alternative (and it reduces the intensity of flavour) is to roast the garlic in the oven first while still in its casing, for about 15-20 mins at a medium heat, then squeeze out the fleshy paste along with all the other cooked ingredients.

I hope you feel inspired to try this recipe, get in touch and let me know your thoughts.

Check out the Fair Food Forager for inspiration around reducing food and plastic waste, consuming less meat, supporting sustainable seafood, local produce and the ethical treatment of animals. It’s these guys who inspire me to be more conscious and ethical with my food choices.

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If you’re a goats cheese fan, you’re a goats cheese fan…does that make sense? Yeah, I think so.

I LOVE it, hits the spot every time! I also love bruschetta, piled high with veggies and of course goats cheese, drizzled in extra virgin olive oil and guaranteed to make a mess! Bring it on…

This is my take on bruschetta and I hope you like it as much as I do. I’ve topped grilled white bloomer slices with Goats cheese, roasted courgettes and peppers, topped with seasoned rocket and drizzled in freshly made basil oil. Big on flavour, just as it sounds.

I can roast vegetables all day long, I also love to use fresh herbs and of course I’m in a long term relationship with bread and cheese! So there we have a marriage made in culinary heaven, no?

Please do not rate my authenticity though, I’d like to think there is some, but I’m not so sure. Therefore, in case I’ve broken every rule in the bruschetta book, I’m just reminding you that I’m in no way claiming to be any kind of expert in Italian cooking 😉.

Most recipes advise using stale bread. Great, but in my house, there’s rarely stale bread, I buy the bread leave it for two days then I make this! Why wait? It does work better, the bread remains sturdier as it’s hard. Perhaps there’s a more meaningful reason or a story, do enlighten me, but in all seriousness it definitely works better if stale.

Bruschetta suits my favourite aspects of cooking - which mostly is not about the cooking. I like the book end activities - the prepping and the assembling. This is about both, the middle section is fairly fail-proof and consists of putting the courgettes in the oven! It’s super bloody easy, enjoy.

Here’s the recipe:

Goats Cheese and Courgette Bruschetta with Roasted Peppers and Basil Oil

PREP/COOK TIME - 15 MINS | DIFFICULTY RATING - EASY | SERVES - 3,4 | RECIPE TYPE - LUNCH/DINNER/STARTER

Ingredients

• 1 large ciabatta loaf/roll. Or whatever bread you like, today I’ve used a fresh organic white Bloomer from Morrisons

• I large courgette sliced into thin rounds

• 1 jar of roasted peppers

• 1 bunch of basil leaves

• 2 cloves of garlic

• Rocket leaves

• Goats cheese

• Extra-virgin olive oil

• Seasoning

Instructions

1. Blitz basil together with a good glug of extra virgin olive oil, 1 garlic clove and season to taste. Set aside.

2. Slice 1 courgette into thin circles (approx 5mm thick), lay on an oiled baking tray, season and bake in a medium hot oven for about 10 mins. Once cooked, remove from the oven and set aside.

3. Slice goats cheese into circles (thickness is really down to taste, I’d go for no more than 1cm though), 2 pieces max per bruchetta portion, drain the peppers, allow 2 or 3 pepper chunks per slice of bread. Dress the Rocket leaves in some extra virgin olive oil and season.

4. Slice the bread into approx 1.5cm thick slices. Toast, grill, or dry fry in a pan. Rub with some fresh garlic.

5. Assemble the bruschetta - layer torn pieces of goats cheese, courgettes and peppers. Top with rocket, drizzle with basil oil and season to taste.

6. Eat and enjoy!

My notes and tips

This recipe is pretty fail-safe, as mentioned, it’s all about the prep and the assembly, so get yourself organised and line all your ingredients up for the final construction of tasty goodness - it’s the only way!

There are many variations on bruschetta, loads of options so go with what you like. Check out my recommendations below.

I hope you enjoy this tasty recipe, let me know how you get on!

Final thoughts:

What to do with the bread ends? Turn them into delicious garlic breadcrumbs or croutons, and whatever you do, do not discard the oil the peppers are stored in either, it’s full of flavour - never throw this secret weapon away. I have two recipes coming soon, which put both of these leftovers to perfect use.

Bye for now.

Check these out:

Traditional Tomato and Tuna & Capers Bruschetta by my fabulous foodie friend Kate, aka Italian Inspired Food Blog Cooking and Carafes

Tomato and Basil Bruschetta by the lovely Cookie & Kate

Mediterranean Tomato and Caper Bruschetta by Let’s Talk vegan

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There’s something quite fancy about asparagus don’t you think? As veggies go, I see it as one of the more sophisticated. Or is that me just being vegetable judgemental? (Oh dear, sorry!)

Anyway, we’re in Asparagus season (just, I’m behind as usual;-) so it seemed fitting to showcase this delicious and easy peasy pasta dish, perfect for quick family dinners, but absolutely no scrimping on taste.

If you're familiar with my other recipes, then you'll know I avoid anything too fussy. This recipe is pretty damn simple, and flexible, made with a standard base of onions and garlic, seasonal veg, garlic, white wine and cream. Some fresh grated Parmesan or Pecorino cheese is a must to finish it off just right!

You can use whatever pasta shape you like. I chose casarecce for this recipe, and I tend to stick to particular pasta shapes for certain dishes or sauce styles. Some pasta shapes will always suit specific ingredients well, but it’s all the same in the end, of course. Therefore, use what you have or whatever you like best!

Creamy, Garlic Pasta with Asparagus and Peas

PREP/COOK TIME - 15 MINS | DIFFICULTY RATING - EASY | SERVES - 3,4 | RECIPE TYPE - LUNCH/DINNER

Ingredients

• Enough dried pasta to serve 4

• 3 cloves garlic minced

• 1 bunch of fresh asparagus, remove the woody ends where the stick naturally breaks

• a small tub of double cream or creme fraiche

• White wine for cooking

• 1 large onion

• 1/2 a cup of frozen peas

• Seasoning

• 1 tbsp grated Parmesan or Pecorino cheese

• Chopped fresh parsley

Instructions

1. Put some salted water on to boil to cook the pasta. Drain and set aside, save some of the pasta water in a cup.

2. Rinse frozen peas in a seive under running water until defrosted.

3. While the pasta is cooking finely chop the onion and soften in some rapeseed or olive oil in a pan, add the harder ends of the asparagus and turn in the heat until softened, then add the asparagus heads and the garlic, continue to cook, finally adding the peas.

4. Once the veg is almost cooked add the white wine and cook the alcohol through until reduced, turn off the heat and stir through the cream until warmed through.

5. Add the pasta to the veg and loosen with some pasta water if needed. Taste, season and top with Parmesan or Pecorino and parsley.

My notes and tips

1. Make sure to blitz the onions well. Unless you’re cool with chunks of onion that is. I like to blitz mine to within an inch of their life in this recipe so they almost disintegrate into the cream and wine.

2. You can skip the onions altogether, I think they enhance the flavour of the sauce, but they’re not a dealbreaker. If you do, then start with the asparagus, nothing else changes in the recipe process.

3. My tip for garlic (and this goes for all recipes really) is to avoid frying it. Add it to sauces to cook, but if it’s over-fried in oil at the beginning it can turn bitter and unpleasant, ruining the whole dish. Don’t fear garlic, it will cook. If you use a mincer or have great chopping skills (I do not) so you slice it very thin, it will cook easily and quickly. Having said all of that, if you don’t like fussing with fresh garlic, you can also use powdered, I always have some, it’s good stuff!

4. No need to pre-cook/heat the peas, just defrost them in a sieve under running water and throw them straight in as directed. This goes for adding peas to any pasta dish, and for sauces that cook for longer, you can just chuck them straight in frozen.

Hope you’ve enjoyed the recipe and feel inspired to give it a try.

Stay safe everyone.

Best wishes.

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Have I got your attention?

Ha, thought so. I love pizza; I mean, I really do. But let’s be honest there’s a lot of rubbish out there, and even the most delicious pizzas all supermarkets now sell are a bit of a no-no if you’re trying to do the whole real food/ less additives thing. Have you seen how much salt is in those things? I can enjoy one for sure, but the salt hangover (as I like to call it), not so much.

Hence the need for the pitta pizza recipe, because if like me, and you find a shop-bought pizza pretty hit and miss (and so bloody salty, what’s all that about?) then there’s only one solution, we must make our own.

Ok, so here goes.

I decided to go veggie; most of my recipes are vegetarian. I do eat meat, not much though, and being completely honest I don’t enjoy it on pizza. I also decided on pesto rather than a tomato sauce base, purely because I had some ready to use. Both sauces are freezable heroes, you’ll find them on the Sauces and Dips page, they’re perfect for this recipe.

Oh, and if you are a meat-eater, of course, you can add what you wish.

Easy Peasy Pitta Pizza

PREP TIME - 5 MINS  |  COOK TIME 10 - 15 mins  |  SERVES 2 - 4  | RECIPE TYPE - LUNCH/DINNER | VEGETARIAN

Ingredients

• 4 wholemeal pitta breads

• 2 tbsp pesto or tomato sauce

• 250g pack of pizza mozzarella sliced into 1/2 cm pieces

• Cherry tomatoes

• 3,4 quartered artichokes

• 12 Kalamata olives

• Fresh basil leaves

• 1 tsp sun-dried tomato paste mixed with 2tbsp extra virgin olive oil
  

Instructions

1. Pre-heat the oven to 180c.

2. Heat the pitta bread for a few mins or toast it lightly.

3. Spread pesto over each pitta, add 2 thin slices of mozzarella cheese and your chosen toppings.

4. Bake in the oven for about 10 minutes or until the cheese is melted and oozy.

5. Add a drizzle of extra virgin olive oil mixed with a little sun-dried tomato paste, black pepper and some basil leaves.

6. Serve and eat immediately.

My notes and tips

The measurements are somewhat vague, as a main meal I’d say two pitta breads per adult, or for lunch perhaps one if you’re serving with sides, but you know yourself what you’ll eat. Personally, I could gobble all four….oh dear, Ikr!

The first couple of times I made these, they were a bit soggy (but I was layering on the cheese like it was going out of fashion😱), it helps to pre-cook the pitta for sure but also it’s a bit difficult to know how much is too much when you’re layering on the good stuff. Use my measurements and pics as a guide for standard sized pitta bread. If you do go a bit overboard first time though it still tastes incredible, don’t fret - practice makes perfect;-)

Quartered artichokes in a jar are heavenly and seasoned to perfection, brilliant in this recipe.

I love Kalamata olives, any olives will do though!

Last tip and most important really - make sure you use mozzarella for pizza. It’s the perfect consistency. Perhaps the grated version works too, I’ve not tried it, but my first attempt using a standard ball of mozzarella was a bit of a milky mess!

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I eat eggs every day, mostly for breakfast, they just hit the spot. I’ve never been much into cereal, I sometimes have porridge during winter made with water though as I don't care for milk, even non-dairy. Eggs are a staple and always have been, even as a teenager (ignoring the 3-per-week advice and couldn’t cook to save my life) I could do a mean scrambled eggs. It was my signature dish!

Of course, there are many ways to cook an egg, and I could probably dedicate a whole blog solely to such recipes but that would be a bit boring, or would it? Eggs are goood. 😋

Today I’m sharing a Ferguson family favourite, an extremely flexible vegetarian recipe suitable for lunch, dinner and absolutely breakfast too - Mushroom, Broccoli and Feta Frittata.

Mushroom, Broccoli and Feta Frittata

PREP TIME - 10 MINS | DIFFICULTY RATING - EASY | SERVES - 2-3 | RECIPE TYPE - LUNCH/DINNER

Ingredients

• 4 large eggs

• 5-8 Chestnut mushrooms (an average sized pack, any mushrooms will do)

• chopped broccoli

• A small handful of parsley

• Approx 50 grams of crumbled feta cheese (1/4 of an average sized block)

• A splash of milk

• Seasoning

• Sweet Paprika (optional)

Instructions

1. Turn on the grill to high.

2. Beat the eggs with a splash of milk. Boil or steam the chopped broccoli. Chop the parsley and set all of these aside.

3. Fry seasoned, sliced mushrooms in a hot skillet pan with olive or rapeseed oil, once cooked add a little touch of butter for taste if you wish.

4. Add the broccoli to the pan, turn in the heat for a minute or two.

5. Add the egg mix and slightly mix as you would an omelette to help cook the eggs evenly.

6. Once the eggs are starting to set, (check by lifting the frittata with a spatula, if it’s holding firmly then it’s set) sprinkle feta cheese on top and place under the grill for a few mins.

7. Remove from the grill and sprinkle with chopped parsley, some sweet paprika and serve.

My notes and tips

Prep is the key for this recipe, the eggs will cook at lightning speed, ensure all the components are ready to use.

Also, make sure your oiled pan is suitably hot and the grill too. But equally, be careful to watch the frittata when it's under the grill, depending on how powerful your oven is, it's easily over-cooked.

I use an iron skillet, but any good pan will do, remember as it’s going under the grill not to use one with a handle which can melt!

This recipe is especially great for leftovers, mix it up and use what you have.

I like a bit of spice alongside my eggs so I tend to serve them with a quick tomato, red chilli and parsley salsa. There’s something just perfect about the combo!

Let me know what you think of this recipe and I most definitely would appreciate a tag on Instagram or Twitter if you fancy posting a picture of your creations.

I’ll be back soon with a spicy shakshuka, perfect for lazy winter mornings now the weather has cooled.

Bye.

Check these out:

Italian Beans on Toast with Poached Eggs by super stylish Anna at My Primrose Hill Kitchen

Cream Eggs and Kale Breakfast by Nicky and the endless recipe Inspo at Kitchen Santuary

Healthy Zucchini Slice by Cassie, all the way over in Australia and her fabulous real food recipe blog Be Forever Healthier

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I'm excited to team up with these guys. At a time when we're all inclined to indulge, I hope to share that making some better food choices is in no way less exciting for the palate and a pretty fabulous discovery. 

The Fair Food Forager website and app make it easy to find ethical and sustainable food through their location-based service. The app is free to download. Read more about their mission here.  

Carrots and parsnips are a fail-safe, aren't they? No doubt one of the most common veggies to show face at any roast dinner, let alone Christmas.  

Over the years I've mostly stuck to a recipe of roasted batons with a honey and grain mustard glaze, delicious and entirely low-maintenance.  Last year there was such a big group of us at Chrimbo, the oven was packed, and something had to give.  Therefore, they ended up steamed and mashed with butter, onion salt and a little nutmeg, also very tasty and not to be sniffed at even if it was a last-minute fix.

So far, I've been doing quite a lot of experimenting with food this year, and I've found myself thinking about this special feast a little earlier than usual.  I've decided to plan some of my other meals for the festive season. And while carrots and parsnips will of course make an appearance on Christmas day, I’m going to try something else with them for a lighter meal before or after when no doubt I'll be craving a less bulk.  

Homemade vegetable fries it is, a great accompaniment to lots of things. Better yet, are the vegetable snacking chips that I get to make as a bonus and I'm safe in the knowledge that I made them myself and I know what's in them!

I'm probably not the most excitable person when it comes to the Christmas festivities so this is quite a big deal, planning or even thinking about the Christmas period in November is not what I do.  Having said that, this year I find myself list-making and googling ideas for exciting ways to mix things up and obviously to share on the blog.  

As I continue my culinary journey, I’ve become more and more focused on the ingredients I use, discovering all sorts of new flavour combinations.  My little recipe notebook (a present from my husband last Christmas) is packed full of notes, tips and folded pages.

As well as evolving my repertoire (the black book), I have a growing desire to make some better choices around food that not only benefit mine and my family's health but the health of the planet.  When I read, Kate Turner's My Zero Waste Kitchen I felt compelled to implement some changes to my habits, one of them to shop smarter and reduce our household food waste.  

Veggie Fries and Chips 

PREP/COOK TIME - 45 MINS | DIFFICULTY RATING - EASY | SERVES 4 

Ingredients

• 4 medium carrots, peeled and sliced into fries/batons

• 4 medium parsnips, peeled and sliced into chips/batons

• 1/2 cup of ground almonds

• 1/2 cup of finely grated Parmesan cheese

• 1 tsp dried mixed herbs

• Seasoning

• 1 large beaten egg

• spray olive oil

• Fresh chopped parsley and chilli flakes for decorating

Instructions - Veggie Chips

1. Preheat the oven to 180c.

2. Wash the carrots and parsnips. Remove the ends and peel.

3. Toss the peelings in a bowl with some oil, chilli flakes and seasoning, arrange on a baking tray and cook for 25 mins at 180c. Move them around a few times while cooking.

4. Taste and add more seasoning if you wish and eat immediately.

Instructions - Veggie Fries

1. Arrange a bowl with the beaten egg and one with a mix of the almonds, cheese, herbs and seasoning.

2. Dip each chip into the egg first then into the dry mixture and place on a lightly oiled baking tray.

3. Cook for 25-35 mins at 180c until the crumb is starting to brown and crisp and the chips are cooked through.

4. Serve with your sauce of preference.

My notes and tips

Both the crisps and the chips are easy to make. However, they do require a little love. 

For the crisps, make sure you move them about a good few times once they're in the oven.  They are naturally very thin and delicate, so there's a fine line between cooked and burnt. At the same time though they can't be underdone, then you'd be eating a vegetable peeling, and that's not what we're aiming for ;-)  You be able to see when they get to the right crispness as long as you keep that eye on them.

Give both the veggies a good old scrub, remember you're eating these peelings, and I can't be held responsible for anyone eating dirt! In some ways then it might seem excessive to peel because if they've had a good scrub is it necessary? Perhaps not, but once you taste these crisps I think you'll continue to peel.

You're not limited to carrots and parsnips, you can turn all your veggie and potato peelings into crisps, just remember the above advice ;-)

For the chips.  Parsnips tend to cook a bit quicker than carrots so it might be worth chopping them larger.  

This is the best tip, and it sounds so silly but when you're coating the chips with the crumb mix, use one hand for the egg and the other for the crumb mix.  If not it gets very messy, you'll know what I mean when you do it.  Even though I know to do it this way I still found myself rinsing my hands as I was making them.

I hope I've inspired you to try either of these for yourself. I'll openly admit I was a little sceptical the first time I made the crisps, but wow, was I pleasantly surprised.  It seems a shame not to try for yourself when there's no doubt going to be an abundance of veggie peelings anyway.  I've learnt a lesson working on this recipe post; I need to be more open-minded, giving things a try is very rewarding. Let me conclude by saying, if there's a guilt-free route to scoffing a bowl full of crisps to myself, then I'm genuinely winning! 

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The simple combination flavours in this recipe as a taste sensation. Crumbly Greek feta seasons and finishes it perfectly, but the red peppers are the real hero here, alongside crunchy baked chickpeas and wilted baby spinach, you are in for a treat I assure you.

I buy peppers a lot, do you?  A great staple for so many dishes from salads to curries to sauces. They also keep well, so they're a usable addition to most shopping lists and not to mention easy on the budget. In fact, this whole dish is pretty purse-friendly.

Stuffed Red Peppers

PREP/COOK TIME - 25 MINS | DIFFICULTY RATING - EASY | SERVES - 2 | RECIPE TYPE - DINNER | EQUIPMENT - MINI BLENDER

Ingredients

• 1 tin of chickpeas (400g)

• A small bunch of coriander (25g)

• 1 medium red onion

• 2 cloves of garlic

• 2 tbsp olive oil (for cooking)

• 100g feta cheese (1/2 an average pack)

• 4 small to medium size peppers

• 1/2 pack of baby spinach (100-150g)

• 1/2 tsp dried mixed herbs

• Extra virgin olive oil for drizzling

• A pinch of smoked paprika

• Seasoning

Instructions

1. Preheat the oven to 200c.

2. Cut the peppers in half and remove the seeds. Please onto a baking tray and set aside.

3. In a blender pulse together the fresh and dried herbs, onion, garlic and evoo. Combine this mixture with the chickpeas and add a little seasoning.

4. Stuff each pepper half with the chickpea mixture and put into the oven for 15 mins. Add a little drop of oil to the top if it seems dry.

5. While the peppers are cooking, dress some baby spinach with a little evoo and seasoning, prepare two bowls with a bed of spinach.

6. Once the peppers are cooked and the chickpea mix is crunchy on top, place each portion on top of the spinach, add a generous crumbling of feta, some extra coriander leaves, a good drizzle of evoo and a pinch of smoked paprika.

My notes and tips

You can substitute the red peppers for any other colour, whichever you prefer (or have).  I've tried this dish with both basil and dill; both were also delicious. I used half as much of those herbs though as I find them much more pungent.

Some fresh chilli would also be a nice addition to the dish for those who can't resist a fiery kick.

Notes and tips cont'd

Speaking of herbs, the recipe measurements are not strict.  If you are buying herbs in the supermarket, then small packs are usually 25-35g.  Unless I specifically mention a large bunch any small pack will work.  Like many of my recipes, my advice is let your taste buds dictate.

One final note re the chickpeas.  You could try any beans, it's up to you, and you could pulse them together with the herbs for an even more streamlined process, I like the texture you get with keeping them whole.

Great for #MeatfreeMonday but of course, highly enjoyable any day of the week.

I'd love to hear some of your stuffed pepper recipes, with or without meat.  Leave a comment below.

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I tried making this middle eastern salad and wasn't overly fussed, but I didn't give it the love it deserves. That's not to say it's complicated, quite the opposite but one should approach food preparation and cooking with a certain level of enthusiasm and ambition IMHO. In the case of me and tabbouleh, I completely underestimated its potential. 

Well, no more...

I adore all the components, most are flavours I use on a regular basis, I was determined to get it right and did myself a bit of research.  Fuelled with tips from one of my heroes, Ottolenghi, I gave it another shot and I'm very proud to share my recipe, sorry for the bragging, but it's so damn yummy.  Teamed with simple spelt flatbread this is a winning meal bursting with great flavour and goodness.

Tabbouleh with Spelt Flatbread

PREP/COOK TIME - 20 MINS | DIFFICULTY RATING - EASY | SERVES - 2 | RECIPE TYPE - LUNCH/DINNER

Ingredients -Tabbouleh

• 1 large bunch of coriander (approx 100g)

• 1 large bunch of mint (approx 100g)

• 1 large bunch of flat leaf parsley (approx 100g)

• 1 finely diced large red onion

• 1 pomegranate deseeded

• 1 cucumber cut lengthways, desseded and cut into 1cm chunks

• 8-12 cherry or plum tomatoes quartered

• 4 tbps extra virgin olive oil

• Juice of 1 lemon

• Handful of crushed an some whole pistachios

• Seasoning

Ingredients - Flatbread

• 4tbsp spelt flour

• 3 tbsp plain yogurt

• 1/4 tsp baking powder

• 1 tbsp olive oil

• A tiny pinch of salt

Instructions

• First prepare the dough, mix all the ingredients together in a bowl with a spoon, once the dough is coming together use your hands until the bowl is more or less clean then set aside.

• Cook the bulgur wheat according to the packet instructions. Takes about 12 mins.

• Finely chop the herbs, remove any particularly large stalks.

• Add all the ingredients to a bowl and dress with olive oil, lemon juice and seasoning.

• Top with pistachios.

• To make the flatbread, separate the dough into 4 balls. Roll out each ball to the size of a pitta bread, using lots of flour on the work surface and rolling pin. Dry fry in a hot non-stick pan for no more than 1.5 mins either side or until bubbles are visible on the top.

• Serve immediately while the flatbread is still warm.

My notes and tips

Pomegranate is messy, I'd never try telling you it’s not, if you really can't be doing with the mess (and to save a little time) most supermarkets sell little tubs of the seeds, ready to use.  Otherwise if you do tackle the whole fruit then try to collect the juice as you remove the seeds, all adds to the flavour.

I cannot claim credit for this first tip, I picked it up when reading Ottolenghi's tabbouleh recipe and it's to make sure you chop the herbs by hand with a good knife, as he explains it can be a little laborious but a little perseverance and you'll manage.  It really ensures the right texture for the herbs and it reduces unwanted moisture.  I'll happily use a mini blender/chopper for herbs in lots of my recipes but this is an example where I make the effort with my chopping skills - it's worth it.  Practice makes perfect people. ;-)

Notes and tips cont'd

You might notice my bulgur grains are quite large, I use coarse bulgur wheat, just a personal preference, traditionally a tabbouleh would contain the finer grains, it's your choice.

Do not be anxious about the flatbread, it really is as simple as described. If you're very unfamiliar with bread making or dough in fact (I absolutely am at the point of writing this blog) I can only advise to give it a go, you will master it. I found my dough was a little wet the first time I made it so I merely added it a sprinkle more flour and it turned out perfectly.  As a point of reference, it needs to be dry enough not to stick to the rolling pin but wet enough to hold a shape similar to an averagely sized pitta.

If spelt ain't your thing you can substitute for wholemeal flour or even white self raising, in which case ditch the baking powder.

My flatbread recipe is inspired by and adapted from Jamie Oliver's recipe from his latest book , 5 Ingredients - Quick & Easy Food.

This is the first bread I've ever made, I realise it's not exactly a loaf, but it's wet my appetite. 

Bread is something I can't give up (I just don't want to), but I don't feel overly comfortable with most shop-bought varieties, more bread will be coming soon.  In the meantime hit me up with your bread-making tips and ideas - I need the inspiration.  Thanks. x

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I really don’t know what my issue was. Like many things, lack of experience, or even a bad experience probably at some point. My new love for this beautiful purple veggie (and other stuff, but that’s a post for another day) is a relationship I’ll respect and cherish from now on. 

I'm very happy to report that the deliciousness of this dish has never failed to impress. These Middle Eastern-inspired aubergines with sumac and coriander are topped with feta and pomegranate seed and are always met with lots of mmmmm noises.

In this recipe, the aubergines are hollowed out, baked and their flesh cooked with citrusy sumac and fragrant coriander. It’s a dish fit for a king (IMHO anyway). Another secret (well not anymore) is that it’s really easy to prepare, as you’re about to find out. A super satisfying dish to relight the fire in any fading aubergine relationship. ;-)

Sumac and Coriander Stuffed Aubergines

PREP/COOK TIME - 30 MINS | DIFFICULTY RATING - EASY | SERVES 4 | RECIPE TYPE - LUNCH/DINNER | EQUIPMENT MINI BLENDER

Ingredients

• 2 large aubergines

• 1 large red onion chopped finely

• 1 large bunch of coriander (100g) chopped

• 1tsp sumac powder

• ½ tsp of chilli flakes

• 2 minced garlic cloves

• 1 tbsp olive oil and more for cooking

• juice of half a lemon

• 25g feta cheese (¼ a standard size pack)

• Extra virgin olive oil and pomegranate molasses for drizzling

Instructions

• Preheat the oven to 200c.Cut the aubergines in half lengthways, score a line round the inside of each half at about ½ -1cm from the edge, scoop out the flesh with a spoon and set it aside.

• Coat the aubergine shells with olive oil, (I like to use olive oil spray), bake in the oven for 15 mins.

• While the shells are baking, prepare the filling. Roughly chop the aubergine flesh and mix with the olive oil and onion, cook in a pan for 5 mins until the mixture has softened.

• Add the coriander (keep a little back for decorating), all the other ingredients and turn in the heat for a further 5 mins.

• Once the shells are cooked, fill them with the cooked flesh mix and place back in the oven for a further 5 mins, spray or add a touch of olive oil over each half.

• Remove from the oven, sprinkle with crumbled feta, pomegranate seeds and coriander. Add a light drizzle of extra virgin olive oil, pomegranate molasses and a touch of seasoning if you wish, then you’re ready to serve.

My notes and tips

I very much try to prepare meals that are low on stress. I can’t be doing with fussy timings and measurements, only to get them wrong and then be put off, in which case I’d have no desire to share the recipe on my blog. In this dish I recommend 15 mins cooking time for the aubergine shells, this is not hugely strict, a few mins longer is not going to hurt, depending on the size of your aubergines it might even be preferential. My advice would be to check the shells after 15 mins, if they're visibly soft, then they're done.

Notes and tips cont'd

Pomegranate molasses is a delicious syrup that takes things up a notch in the flavour stakes. It’s not essential though so don’t worry if you don’t have it, perhaps add another squeeze of lemon juice when plating up for a touch of fresh zing. This is a tasty dish regardless. 

I would usually advise chopping fresh herbs by hand. However, as they're going to be cooked, I’d recommend a mini blender/chopper for speed, you can throw the onion in also, while you’re at it.

I hope you’ve enjoyed this blog and if you happen not to have much fondness for aubergines either, perhaps this will persuade you to give them another chance.

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