Chestnut, Orange and Sage Wellington with olive oil shortcrust

This is my favourite Christmas main dish; it's the one I've made the last few years and adapted slightly each time. 

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Gingerbread Cupcakes with St. Clement's Buttercream

Gingerbread cupcakes are one of my favourite Christmas treats. I've been adapting this recipe for years, resulting in a dark and spicy, slightly sticky cake. 

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Almond Butter Cookies

These wonderful, chewy cookies fill your kitchen with the scent of Christmas and your heart with everything that's good about the world. 

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Beetroot and Shallot Tarte Tatin with Walnut Pesto

 

Christmas dinner is about great tasting food that is elegant and a feast for the eyes as well as the taste buds. 

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Christmas Rocky Road

Christmas is finally here so let the indulgence begin! What could be more festive than chocolate, fruit and nuts, marshmallows, caramel biscuit and cherries? 

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Caramelised Clementine and Amaretto Crumble

I walked past a fruit market on Saturday and was intoxicated with the seasonal scent of clementines. Shiny, bright and leafy, they looked as festive as their fragrance. 

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Pomegranate, Orange and Pistachio Pilaf

As we enter the festive season, I'm already inundated with requests to attend bring and share suppers. So I make it my mission to take something that will wow. 

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Mushroom, Rosemary and Fusilli Soup

It's been a very busy weekend as I was demonstrating 'Vegan Christmas' at Foodies Festival in London and I came back to a fridge that was almost empty. 

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Almond and Lemon Pesto

With a haze of winter sun striking through today, I started craving something fresh and reminiscent of summer days past. 

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Dark Chocolate and Ginger Brownies

If you like your brownies rich, dark and fudgy, this is the perfect recipe for you. And it couldn't be easier. Serve these up to Christmas guests as a tasty alternative to the usual seasonal treats.

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Sweet Potato Chilli with cinnamon

This is the only chilli recipe you'll need all winter. Think cosy nights in front of an open fire, cable jumpers and a bowl of something warming- and you're on the mark. 

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Smokey Bean Pan-Casserole

This smokey and flavorful pan-casserole is perfect in just 15 minutes, making it a wonderful winter warmer to brighten dark nights. 

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Roasted Tomato and Fennel Baked Pasta

I love a pasta bake. Not a 'from the jar throw it over-pasta bake' but a gently roasted, crunchy topped recipe that smells like Autumn. 

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Roasted Pumpkin and Ginger Bisque

'Tis the season to eat pumpkin... pumpkin everything! From lattes to cupcakes, tagines to smoothies, there's no time like this week to create some pumpkin magic.

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Mushroom and Yorkshire Ale Pie

What could be better this weekend than a hearty pie filled with meaty mushrooms and malty ale, topped with the most golden of pastry lids.... 

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Rosemary and Olive Bread

I love the romance of baking bread. The mixing, kneading, proving and waiting is all worth it for the freshly-baked aroma of a rustic loaf.  I've tried many bread recipes, many of which take too long and I firmly believe that there's more to life than standing by the oven! 

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Fig, Maple and Cinnamon Compote with oats and yoghurt

There's something cosy about having breakfast in the early Autumn weeks. When it's cold and crisp outdoors it's comforting prepare a warming breakfast to set you up for the day ahead. 

Figs are beautifully in season; with an earthy, sweet taste that pairs beautifully with maple syrup and cinnamon.

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Raspberry, Blueberry and Rose Crumble

Is there anything better than a hot, fruity pudding with a crisp and crumbly topping? That's a rhetorical question, of course. We know there's nothing quite like it. 

I am in the midst of a love affair with floral flavours, especially rose. The natural sweetness and romantic fragrance is the perfect flavour match to sharp raspberries and plump blueberries. 

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Fragrant Coconut and Sweet Potato Soup

During Autumn, I love to whip up delicious soups that pack a flavour punch. Even a look into this bowl says 'Autumn' with the rich golden-orange colour and chilli-red flecks.

Fragrant coriander and ginger are the perfect flavour partners to creamy coconut milk and sweet potatoes, brought together with a kick of chilli and fresh lime juice. What could be better after a long walk through the crisp Autumnal leaves? 

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Spicy Grilled Aubergine with late-season couscous

Grilled food is rarely associated with vegan food; so this recipe is the perfect excuse to crack out a grilling machine and get sizzling. 

Aubergine slices are brushed with a smokey harissa and chilli marinade, topped with crunchy flaked almonds, grilled and served on a bed of lemon and coriander- infused couscous, packed with grilled late-season vegetables. 

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Two- Minute Chocolate Raspberry Brownie

Tuesday. Not even nearly the weekend. So here's something to give you that early Friday-feeling. A fudgy, chocolatey mug-cake that you can make in just two minutes. 

This recipe is one that I turn to when I'm in need of cake. Fast. And that's quite often. 

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Sweet Tomato Bruschetta with Olive Tapenade

The glorious sweetness of late season tomatoes and salty, deep olive tapenade. Can it get any better? Bruschetta makes the perfect starter, snack or light lunch and is an easy way to one off your five-a-day. The best food is simple and fresh. 

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Butternut and Sultana Korma with almonds

Butternut squash is perfectly in season right now, so here's a recipe to enjoy it in a delicately spiced, comforting dish. 

I've had many attempts at making a vegan korma, using a variety of ingredients. I've found that plain soya yoghurt creates a deliciously rich dish, but as many brands include a high proportion of sugar, the sweetness has to be balanced with extra salt. Provamel have launched a Zero-Sugar plain soya yoghurt, which I am happy to report, is just perfect in this recipe. 

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Carrot and Coriander Falafel with lemon tahini sauce

I absolutely love falafel. The crispy outer and fluffy, fragrant centre all wrapped up in a warm flatbread. It takes me back to the first time I ever experienced Lebanese-style street food at a bustling market in East London circa 2006. Cumin-scented patties, fresh herbs, firey chilies and juicy, sour preserved lemons awoke every sense. I've been hooked ever since. 

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Lemon Drizzle Tray Bake

I've had one of those days where I've been distracted by daydreams of a light, sweet cake. So naturally, I baked one as soon as I got in. 

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Rosemary Roasted Mushroom Burger

So September begins. The start of my favourite season, where the crisp air meets the autumn-shaded leaves. But you know as well as I do, Autumn is my favourite season because of the exceptional seasonal produce and herby, slow cooked dishes. 

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10-Minute Tortilla Chips and Guacamole

Sometimes, an evening calls for warm, crispy tortilla chips and chunky, creamy guacamole. Once you try these incredibly easy homemade tortilla chips, you'll never buy the packet ones again! This is a true guilt-free snack (perfect for a TV night). 

Guacamole is one of the easiest dips to make, it doesn't even require a blender. Due to the creamy texture of avocados, this dip is naturally vegan, without the use of any non-dairy alternatives. Simply add more or less chilli to taste. Go crazy with lime juice and coriander to balance the creamy flavour with a fresh tang. 

Serves 2 

Ingredients 

For the tortilla chips: 

3 large tortilla wraps (the type you use to wrap fajitas), cut roughly into small triangles  

1 tbsp sunflower oil 

Pinch sea salt 

For the chunky guacamole: 

2 ripe avocados, peeled and stone removed 

1 spring onion, chopped finely 

1/2 red chilli, seeds removed and chopped finely 

10g fresh coriander, chopped 

3 ripe tomatoes, seeds removed and chopped 

Juice of 1/2 unwaxed lime 

Generous pinch of sea salt 

Method

1. Preheat the oven to 180C/ Gas mark 4 

2. Place the tortilla wrap triangles on a baking tray and use a pastry brush to coat both sides of the triangles with a little sunflower oil. Bake in the oven for 8-10 minutes until just crisp and brown (watch them carefully towards the end of baking, they go from ready to burnt quickly!). 

3. Whilst the tortilla chips are baking, make the guacamole. Mash the avocados roughly in a medium bowl, leaving some chunks remaining. Stir through the chilli, tomatoes and coriander. Squeeze in the lime juice, sprinkle with sea salt and stir to combine. 

4. Remove the tortilla chips from the oven and sprinkle with a pinch of sea salt. Serve immediately with a generous portion of guacamole. 

Enjoy!

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Ombre Vanilla Dream Cake with strawberry balsamic jam

I've spent years trying to bake the perfect vegan vanilla sponge cake. A classic cake that is light and airy, with a delicate sweet flavour. You'll find all of the ingredients in your store cupboard- not an egg-replacer in sight! This is my go-to recipe that never fails.... and looks fantastic with some special decoration.

     

The delicate flavour of the sponge allows for the showcase of a beautiful jam layer. This 'cheats' homemade jam is simple to make. The exciting combination of strawberry and balsamic vinegar is a flavour match made in heaven. Balsamic vinegar makes the flavour of strawberries pop; if you've never tried it you're in for a wonderful surprise. 

When you've baked the perfect vanilla sponge and sandwiched it with lashings of strawberry balsamic jam, the only thing left is to turn it into a showstopper. This delicate ombre rose buttercream icing looks difficult, but it is a really simple technique that will have people believing that you're a pro! 

Pour yourself a cup of tea and cut a slice of this cake. Then sit back and smile as you hear the phrase  'I can't believe it's vegan'. Everyone needs a sweet treat now and again. 

Makes 1 medium cake 

Ingredients 

For the vanilla sponge cake: 

400g self-raising flour 

2 tsp baking powder 

200g granulated sugar 

400ml non-dairy milk (I used soya milk) 

110ml sunflower oil 

2 tsp vanilla extract 

For the strawberry balsamic jam: 

200g strawberry jam

2 tbsp balsamic vinegar 

4 large ripe strawberries, chopped 

For the ombre rose buttercream: 

4 tbsp non-dairy margarine (I used Vitalite) 

1 tsp vanilla extract 

1 tsp non-dairy milk 

250g icing sugar 

1/4 tsp pink gel food colouring (I used Sugarflair- all vegan food colours) or if you avoid artificial food colours, use blended sieved strawberries for a more subtle colour. 

Method

1. Preheat the oven to 180C/ Gas Mark 4.

2. To make the sponge cake, sift the flour and baking powder into a bowl and  stir through the sugar. Pour in the soya milk, sunflower oil and vanilla extract and mix until just combined. Be careful not to over mix as this will affect the finished texture. Pour into greased 6 inch baking tins and bake in the oven for 22-24 minutes until lightly golden. Allow to cool fully before removing from the tins.

3. For the strawberry balsamic jam, heat the jam, balsamic vinegar and chopped strawberries in a pan, bring to the boil over a medium heat, reduce the heat and allow to simmer for 15-20 minutes until slightly thickened. Set aside and allow to cool. 

4. To prepare the buttercream, mix the Vitalite, vanilla extract and soya milk in a bowl. Gradually add the icing sugar until a thick mixture is formed. Using a mixer, whisk the buttercream for 4-5 minutes until light and fluffy. Save the pink colouring for when you are about to decorate. 

To decorate the cake: 

1. Smother one half of the sponge cake with the strawberry balsamic jam and place the other half of the sponge cake on top. 

2. Using a spatula, spread a thin layer of the buttercream all over the cake. 

3. -Add a 'closed star' shape icing tip (I used Wilton 2D) to a piping bag. 

-Add a third of the buttercream to the bag. 

-Practice the rose shape on a chopping board: starting in the middle make a tight swirl in a clockwise direction. Then make the swirl slightly larger and work outwards until you have the desired shape. Apply the same pressure on the piping bag to ensure perfect rose shapes.

-When you are confident, decorate the outer, upper layer of the cake with white roses. Return to the bowl of buttercream and add a drop of food colouring and stir to combine fully. Fill the piping bag with the light pink buttercream and repeat the roses on the upper inner layer and outer side of the cake. Return to the buttercream and add another drop of pink colouring to darken the colour, fill the piping bag and repeat the roses in the centre of the upper cake and lower outer side of the cake. 

This cake is a special entry for the PETA's Great Vegan Bake Off. Why not enter your favourite vegan bake and share yummy recipes! 

Enjoy! 

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Pea and Courgette Fritters with Smokey Tomato Chutney

It's that time of the week again; I look inside my fridge and there's very little left! So I rustled up some store cupboard ingredients and grated a lonely looking courgette to create these scrummy pea and courgette fritters. 

Within ten minutes, you can also create a smokey, fiery pan-chutney with juicy ripe tomatoes, flavoursome harissa, Worcester sauce and fresh parsley. 

The perfect little mid-week recipe that all the family will love. 

Serves 4 

Ingredients

For the fritters:

6 tbsp sunflower oil, for frying 

120g plain flour 

2 tsp baking powder 

1 tsp dried mixed herbs 

1/2 tsp salt 

1 small courgette, grated 

4 tbsp frozen peas, defrosted (leave to stand or soak in boiling water) 

100ml cold water 

For the smokey tomato chutney: 

8 medium sized ripe tomatoes, chopped into quarters 

1 tsp harissa 

4-5 drops Worcester sauce (ensure vegan, some contain anchovies, I used Biona) 

Handful fresh flat-leaf parsley, chopped finely 

Method

1. Heat the sunflower oil in a frying pan over a medium heat 

2. In a bowl mix together the flour, baking powder, herbs and salt. Stir in the grated courgette and peas until coated in the flour mixture. Pour in the water and stir to create a smooth paste. 

3. Add tablespoon sized amounts of the mixture into the pan for each fritter. Cook on each size for 2-3 minutes until golden and drain on kitchen paper.  

4. To make the chutney, add the tomatoes, harissa and Worcester sauce to a pan and simmer over a low-medium heat for 10 minutes, stirring often. Stir through the parsley and serve with the fritters. 

Enjoy! 

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Roasted Butternut Soup with Parsley Pesto

I love butternut squash; in risotto, pasta and especially soup. It roasts beautifully and blends like a dream to create a silken soup that is perfect for the summer-to-autumn transitional season. 

This dish is so easy to make, you don't even have to peel and chop the butternut squash- simply bake it whole in it's skin and your knife will sail through it ready for blending. Combine with thyme-roasted sweet potatoes, garlic and onion and top with a fresh parsley, lemon and tomato pesto. 

A deliciously indulgent and nourishing soup, best served with chunky bread.

 Serves 6 generous bowls 

Ingredients 
For the soup: 
1 medium butternut squash, scrubbed clean 
2 sweet potatoes, peeled and chopped 
1 onion, quartered 
1 celery stick, chopped 
3 cloves of garlic 
1 tsp dried chopped thyme 
1 tbsp olive oil
1 litre hot vegetable stock 
Generous pinch of salt and black pepper 

For the parsley pesto: 
30g fresh flat leaf parsley, chopped finely  
2 ripe tomatoes, seeds removed and chopped finely 
Juice of 1/2 lemon 
Pinch sea salt 

Method 
For the soup: 
1. Pre-heat the oven to 190C/ Gas mark 5
2. Pierce the butternut squash and cook whole in the oven for 40 minutes until softened. Arrange the sweet potatoes, onion, celery, garlic, thyme and olive oil on a baking tray and roast in the oven for 25-30 minutes until softened and slightly browned. 
3. Remove the roast vegetables and butternut squash from the oven and allow to cool slightly. Slice the softened butternut squash (no need to remove the skin) and add the chunks and the roasted vegetables into a high powered blender. Pour in the vegetable stock and blend on high until smooth. Season with salt and pepper to taste. 

For the parsley pesto: 
1. Combine all of the ingredients in a bowl and stir. Drizzle over the soup.   

Enjoy! 

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Sweet Potato and Red Bean Hash with smokey peppers and red onions

It's grey, windy and cold. Hello British Summertime! All I want to do is snuggle up with some serious comfort food; this dish certainly delivers and give flavours of the summer were longing for. 

Soft sweet potatoes and tasty red kidney beans are baked with lime juice, topped with a caramalised and crisp layer of red onions and mixed peppers, flavoured with a gentle hint of chilli and smoked paprika for a taste of late summer. Do try and use smoked paprika as it gives a wonderful woody depth to the hash.

Best served in bowls with avocado slices and dreams of sunshine. 

Serves 4 

Ingredients

2 tbsp olive oil 

1 red onion, sliced into rings 

1 red pepper, chopped 

1 green pepper, chopped 

1 yellow pepper, chopped 

1 rounded tsp chilli powder 

1 tsp smoked paprika 

5 medium sweet potatoes, peeled and cut into even cubes 

4 tbsp canned red kidney beans, drained and rinsed 

Juice of 1 lime 

Method 

1. Pre-heat the oven to 190C/ Gas Mark 5 

2. In a frying pan, heat the oil, red onion and peppers until softened for 3-4 minutes Sprinkle over the chilli powder and smoked paprika and brown for a further 3-4 minutes stirring often. 

3. Arrange the sweet potatoes and kidney beans in an oven-proof dish. Squeeze half of the lime over the sweet potatoes and reserve the other half for later. Spoon over the browned onion and pepper mix and bake in the oven for 30-35 minutes. 

4. Remove from the oven and squeeze over the remaining lime juice. 

Enjoy! 

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Coconut and Lime Truffles

I am delighted to be a part of the Suma Blogger's Network, creating a monthly recipe from a selection of their wide range of products. Suma is the UK's largest independent wholefood retailer, priding themselves upon their co-operative business approach and ethical buying. 

I've been trying to create a selection of home made truffles for a while now, but creating that melt-in-the-mouth ganache has proved difficult- until I had the idea of using coconut oil in place of the traditional dairy cream. Coconut oil is solid at room temperature and melts at a gentle heat. For this recipe I used Biona coconut oil. 

The flavours of chocolate and lime remind me of the boiled sweeties from my childhood- teamed with a gentle background of coconut and grown up cocoa and you have the perfect truffle. 

No one will ever guess these are vegan...

Makes approximately 12 truffles 

Ingredients
For the truffle ganache: 
100g dark chocolate, broken into small pieces  
1 rounded tbsp coconut oil 
2 tbsp soya milk 
Zest of 1 unwaxed lime 

For the dustings: 
1 tbsp desiccated coconut 
1 tbsp cocoa 

Method
1. In a pan, heat the chocolate and coconut oil over a low heat until melted; stirring often. Stir in the soya milk and lime zest until combined. Pour into a bowl and refrigerate for at least 4 hours, or over night. 
2. Remove from the fridge and leave the bowl at room temperature for 30 minutes. In the meantime, place the desiccated coconut and cocoa into separate bowls. Use a teaspoon to scoop out equal portions of the ganache and use your hands to shape into balls. Warm slightly in your hands and roll into either coconut or cocoa. 
3. Refrigerate for 30 minutes before enjoying! 

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Chocolate Blackcurrant Pots

If you love silky smooth, chocolaty desserts- you'll love this. It's perfect for dinner parties, as a 'I can't believe that's vegan' end to the meal. 

I bought some plump British blackcurrants this week so decided to use them in this recipe. The tart flavour of the fruit works perfectly alongside the creamy, set chocolate, with delicious bursts of juicy seasonal blackcurrants. 

Impress your guests (and yourself) with this simple five ingredient dessert.

Serves 4 

Ingredients 

100g gelatine-free marshmallows (I used Freedom Mallows from Holland and Barrett), halved 

100g blackcurrants 

100g dark chocolate 

200ml soya milk 

4 tsp soya plain soya yoghurt 

Method 

1. In a pan, over a low heat, melt the marshmallows, blackcurrants and chocolate, stirring constantly. Remove from the heat and use a small beater to break up the heated marshmallows (this may take a couple of minutes). Pour in the soya milk and whisk until fully combined. 

2. Pour into ramekins or small cups and chill in the fridge for at least 2 hours. 

3. Top with a touch soya yoghurt and a blackcurrant to garnish, just before serving 

Enjoy! 

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Mushroom and Thyme Cannelloni

As I've mentioned before, at the beginning of each month I like to have a supermarket delivery to save me carrying heavy items up to the apartment. I noticed a couple of Morrisons' home delivery vans driving around the area; which is a new service, so I thought I'd order from Morrisons online.  

There's lots of fresh produce to choose from and probably one of the best organic selections I've seen during an online supermarket shop. It is also great value too. 

During my 'big shop' at the beginning of each month, I stock up on items like pasta, wine and soya milk, which inspired tonight's dinner of Mushroom and Thyme Cannelloni.  It's lovely to receive these items to my door, by a friendly driver's face and I can save my energy for creating some new recipes! And I'm delighted to say that everything I ordered was delicious and inspiring...

This dish combines plump and earthy mushrooms with onions, garlic and spinach in a creamy white wine and thyme sauce, baked in cannelloni pasta before being topped with chopped, mixed seasonal tomatoes. Serve with a peppery rocket and walnut salad. 

Serves 4 

Ingredients 
1 tbsp olive oil 
1 onion, chopped finely 
2 cloves of garlic, crushed
300g mixed mushrooms (I used button and chestnut), chopped finely 
2 handfuls spinach leaves 
20g fresh thyme, finely chopped (or 1 tsp dried chopped thyme) 
Handful of fresh parsley, finely chopped 
1 tbsp soy sauce 
50ml dry white white (ensure vegan-friendly) 
200ml unsweetened soya milk 
Generous pinch of sea salt and black pepper 
3-4 mixed tomatoes (red, yellow, green if available), chopped and seeds discarded 

12-16 dried cannelloni tubes (or enough to fill a dish), egg-free 

Method 
1. Pre- heat the oven to 160C/ Gas mark 3 
2. In a pan, heat the olive oil and onion until softened but not browned. Stir through the garlic and mushrooms and sautee for 3-4 minutes, 
3. Add the spinach leaves, thyme, soy sauce and white wine and cook down for 2-3 minutes until the spinach has just willted. Pour in the soya milk and cook for 2 minutes, stirring regularly. Season with salt and pepper. 
3. Use a teaspoon to fill the cannelloni tubes and arrange into an oven proof dish (you may wish to allow the mixture to cool a little first), reserving some of the creamy liquid. When the pasta tubes are arranged, spoon over the liquid on top of the pasta. 
4. Bake in the oven for 30-35 minutes until the pasta is softened. Sprinkle over the mixed tomatoes just before serving. 

Enjoy! 

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Chocolate Almond Ices

I'm still making the most of this glorious British heatwave! Today, I've been craving something creamy and chocolately- but it's too hot to bake in the kitchen. 

So I made these smooth almond milk lollies, infused with almond extract and dark chocolate chips, then coated in luxurious dark chocolate before being dipped in chopped almonds. 

A treat you could share. Or eat alone. 

Makes 4 ice lollies 

Ingredients 

400ml Provamel almond milk 

1 tsp almond extract (use extract rather than flavouring, it tastes so much better) 

1 tbsp dark chocolate chips 

100g dark chocolate, broken 

Handful of almonds, chopped finely 

Method

1. In a jug, whisk the almond milk and almond extract until combined. Stir in the chocolate chips. Pour into ice-lolly moulds and freeze for at least 2-3 hours. 

2. Just before serving, melt the dark chocolate in a heat proof bowl in the microwave for 30-45 seconds, stirring at intervals until melted. Use a pastry brush to 'paint' the chocolate over half of the lolly- act quickly here as the chocolate will set next to the coldness of the lolly! Dip the lolly into the chopped almonds. Refrigerate for 2-3 minutes to firm up. 

Enjoy! 

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