I served this dish alongside my attempt at toad in the hole. The toad in the hole still needs a little work on it, I haven’t quite mastered Yorkshire pudding yet, but the red cabbage was delicious. The combination of ingredients was inspired from a …
Over the past couple of months I’ve been running some cooking sessions over Zoom, in partnership with Sense Adventures for the blind and visually impaired. The block started with a Q & A session and a chance for people to learn a little more about …
I’ve made this stew a couple of times now, once using butter beans for my carbohydrate source and the other using sweet potato. They were both really delicious. It’s up to you which you choose to use. If you go with butter beans, add them …
Inspired by the Indian cookery lesson I did the other month through Sense Adventures, my take on the Goan prawn curry recipe I learned includes extra vegetables. Goa is on the southwest coast of India. The cuisine of the region makes good use of the …
This is a simple and nutritious vegetarian salad that is also very filling and satisfying. It is high in protein, thanks to the combination of eggs, chickpeas and almonds. Yes the eggs, almonds and olive oil make it quite high in fat, but it is …
I serve this colourful and nutritious salad with grilled turkey for my protein source, but it will pair perfectly with many other protein choices as well, including salmon, chicken, halloumi or trout. The orange mustard dressing really lifts the flavour of the meal while still …
This recipe was inspired by one on BBC Good Food. I swapped broccoli for spinach so that I could keep it all in one pan and save on the washing up. You do need a food processor or blender for this one to make the …
I’m aware I’ve been a little quiet on the blog lately. If I’m honest, I’ve been struggling to find anything interesting to write about. Its a really tricky time for most people right now, so at least I know I’m not alone in feeling a …
This is a quick and simple, high protein, vegetarian meal. It is extremely tasty and filling. Ideally you need a food processor but you could just very finely slice the kale and herbs yourself if you don’t have one. This would be a lot more …
What a weird year 2020 has been. I certainly never planned for this year to play out like it did. I never expected to spend the majority of my year riding a static bike around the virtual world of Zwift. I never expected to be …
This tagine can be either made on the hob or in a slow-cooker. The venison can be swapped for beef if you prefer, and the pumpkin can be replaced with butternut squash. The apricots give sweetness, balancing out the spices and the flaked almonds add …
