Recent Posts

Beetroot, Spinach & Goats Cheese Risotto

Beetroot, Spinach & Goats Cheese Risotto

This is the first time I have cooked with raw beetroot. I usually buy the pre-cooked versions for ease, but I saw this recipe on the Vitamix website and just had to try it. The problem with raw beetroot is that if you break the…

Ingredient of the Week: Coley

Ingredient of the Week: Coley

Coley is a white fish coming from the same family as cod. Even though it is classed as white, it has a slightly darker colouring than cod and has a stronger, denser texture that doesn’t flake as easy. It tastes slightly more meaty and earthy…

Roast Coley with Green Lentils & Vegetables

Roast Coley with Green Lentils & Vegetables

Although I made this recipe with coley, any white fish would work just as well. Its an incredibly healthy and nutritious dish that is very simple to make. If capers are not to your taste, then simply leave them out, it will be tasty either…

Fishbox

Fishbox

A while back now I wrote a post about how I handle and prepare fish and my frustrations and limitations with it. I still have many of these restrictions, but I have discovered an exciting new way of trying different and new fish and increasing…

Kedgeree

Kedgeree

Surprisingly, as it usually consists of rice, smoked fish, boiled eggs and curry spices, kedgeree is traditionally served at breakfast time. It has origins in both British and Indian cuisine. I must admit it doesn’t really appeal to me for breakfast, but I do love…

Ingredient of the Week: Chard

Ingredient of the Week: Chard

Chard is a fairly new vegetable to my repitoire. Its not so readily available in supermarkets, however my Dad has been growing it on his allotment this year, so I’ve had the opportunity to try it and start cooking with it. This has meant that…

Moroccan Fish with Rainbow Chard & Quinoa

Moroccan Fish with Rainbow Chard & Quinoa

This recipe evolved around rainbow chard being the star. I’ve not cooked with this vegetable much, so I’m still discovering new and exciting recipe suggestions, and having to search for inspiration when I have it. I came across this recipe on Tesco Real Food for…

Getting To Grips With My Vitamix

Getting To Grips With My Vitamix

I’ve had my Vitamix for just over one month now and I can honestly say i’m in love. I’ve used it for so much that I don’t know what I would do without it. I used to say I don’t understand all these people that…

Quinoa with Chard, Chickpeas & Tomatoes

Quinoa with Chard, Chickpeas & Tomatoes

Yet again I met up with my parents the other day to be presented with a massive bag of home grown rainbow chard, along with several very squishy tomatoes, that I was told needed eating very soon. So I turned to google for recipe inspiration…

Ingredient of the Week: Pasta

Ingredient of the Week: Pasta

Pasta is an Italian speciality. It is something, for some reason, I didn’t like eating as a child, but now I love it. It is typically made from wheat flour and water or egg, but these days you can get several other varieties including red…

Bacon, Mushroom & Chard Pasta

Bacon, Mushroom & Chard Pasta

This is the first time i’ve ever cooked and eaten chard. The leaves are very much like spinach and the stems remind me of celery. They are very different and so require different lengths of cooking time. It is very nutritious and suits a simple…

Roast Chicken & Vegetable Pasta

Roast Chicken & Vegetable Pasta

I do enjoy a big bowl of roasted vegetables, especially when the edges have started to caramelise and go crispy. It just intensifies the flavour and the varying textures keep it interesting. This recipe works with most vegetables and most protein sources. It is incredibly…