Chilli quorn carne


As a child I always wondered what the fascination for chilli con carne was all about. Being a vegetarian stopped me from eating it! Until…Soya mince came on the scene. Ever since then I have been making this dish and now know why so many love chilli con carne so! Hope you enjoy my veggie take on this classic!


300g Quorn frozen soya mince
200g tomato passata
1 tin kidney beans with water
1 large onion chopped finely
1/2 red bell pepper diced
4 garlic cloves crushed
1 hot chilli finely sliced
1 tbsp oil
1 tsp paprika
3 tsp taco spice mix
1 tsp ground cumin
1 1/2 level tsp salt
1/3 tsp sugar
Squeeze of tomato ketchup
1/2 juice of lime


1. Heat oil in a large saucepan. Add chilli. Wait 2 minutes on a low heat then add the onion, pepper and garlic. Once the onion is translucent, slowly pour in the passata

2. Throw in paprika, cumin, taco spice, salt and sugar. Cook on a low heat for 5 minutes. Mix in the soya mince, then pour in the water

3. Bring to the boil and then cover and simmer for 12 minutes. Stirring half way through

4. Lastly put in the kidney beans and its water and simmer low for a further 20 minutes uncovered. Stirring occasionally

5. Squeeze in the lime juice, stir and then serve on a bed of American rice or with some nacho chips and sour cream

Chickpea pav bhaji masala


I’m having one of those weeks where I would like to try and use up as much food there is in the larder and fridge. Before we do our big food shop again! So I found all the ingredients for my husband’s ultimate favourite which is pav bhaji. He loves the soft buttered rolls and buttered infused veg bhaji/curry. But I’m afraid I’ve gone all healthy and added chickpeas and used a healthy buttery spread instead of butter in the bhaji. However the taste is not compromised as the pav bhaji masala does its magic as always! One to try for sure x


1 tin of chickpeas rinsed and drained
500g frozen mixed veg
200g broccoli
200ml water
250g tomato passata
6 cloves garlic crushed
1 tsp ginger paste
1 tsp chilli finely chopped
1 1/2 tbsp sunflower oil
1/4 tsp mustard seeds
Ii1/4 tsp cumin seeds
Pinch of asafoetida
2 cloves
1 1/2 tsp salt
1/4 tsp turmeric
2 tsp ground cumin and coriander
1/2 tsp garam masala
2 1/2 tsp pav bhaji masala
1 squeeze of tomato ketchup
1 tbsp butter
Handful of chopped coriander


1. Boil the mixed veg and broccoli together for 5-7 minutes. Drain and add to the food processor with the chickpeas and 150ml water. Blend to a soft mushy puree with all the veg mashed

2. Heat oil in a large saucepan. Put in mustard and cumin seeds, cloves and asafoetida. Once seeds start to pop stir in the passata, garlic, ginger and chilli. Throw in all the ground spices, ketchup and seasoning and cook on a low heat for 4 minutes

3. Slowly combine the veg/chickpea puree into the tomato gravy and mix well. Pour in the 50 ml water you may need to add more if it has been absorbed. Stir in the butter and taste the bhaji/curry. You may need to season further with a little salt if needed and to make it more spicy add more pav bhaji masala

4. Sprinkle some fresh coriander. Traditionally served with pan fried buttered soft white rolls. But in this instance I fancied it with some plain paratha

Note-pav bhaji masala available in local Indian food stores and sometimes in large supermarkets

Roasted one pot veg biryani


An aromatic and tasty rice dish which is so very refreshing with gentle hints of tomato, coriander and Indian spices. It’s not your traditional veg biryani but a quick fix for those who crave some biryani fast! It is first cooked on the stove and then transferred to the oven to roast. This provides and adds a delightful flavour as the spices become more intense as they are roasted. Serve simply with some cool cucumber raita. (Raita recipe coming soon)


300g Basmati rice
250g frozen mixed veg
200g tomato passata
900ml water
1 red onion finely chopped
1 chilli sliced
1 heaped tsp salt
2 tsp ground cumin and coriander
2 tsp biryani powder
1/4 tsp turmeric powder
2 cloves
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2 cardamom pods
1 cinnamon stick
Pinch of asafoetida
1 tbsp oil
Handful of chopped coriander


1. Preheat oven to 180c/350f/gas mark 4. Heat oil in a large saucepan and add mustard seeds, cumin seeds, cloves, cardamom pods, cinnamon stick and asafoetida. Once mustard seeds start to pop throw in the onion and cook gently until slightly translucent.

2. Pour in the passata. Put in chilli, salt, ground cumin/coriander, turmeric, biryani powder. Add the mixed veg. Combine well and cook on a low heat for 3 minutes

3. Wash rice a few times and combine with the tomato base. Slowly pour in the water and stir. Bring to the boil and then simmer gently for 12 minutes. Stirring occasionally

4. Rice should be half done at this stage. You may need to add a little water if too much has been absorbed. Get your oven dish (30×23×5cm depth) and transfer the veg rice into it, mix rice. Place dish in the oven for at least 15-20 minutes. Make sure rice is cooked.

5. Once done sprinkle with fresh coriander and serve with cucumber raita

Lemon and white chocolate cake



Made this for my husband’s birthday…He loves white chocolate! and I love lemon!! And my little one he loves both!!!

Found this recipe
It was too good not to make for this special occasion. Hope you enjoy! As much as we did. Also a massive thank you to the chef who made it in the first place!


Crispy garlic potatoes


One of my ultimate comfort foods are jacket potatoes and roast potatoes come a close second. I love working with garlic so decided to infuse these potatoes with garlic and chilli oil to give a bit of heat. Makes an excellent side to any dish of your choice. I especially enjoy the crispy bits!


15 new potatoes
2 cloves garlic crushed
2 tbsp olive oil
1/2 tsp salt
1/2 tsp paprika or chill powder if more heat required


1. Preheat the oven to 200c/400f/gas mark 6, place an oven tray in the oven. Par boil the potatoes for 10 minutes. Drain and crush the potatoes a little with a potato masher

2. Carefully take out the tray from the oven and pour in the olive oil. Add the salt, paprika or chilli powder and garlic. Slowly put the potatoes in the tray and coat in the garlic chilli oil thoroughly

3. Place tray back in the oven for 25-30 minutes. Check to make sure they are golden and crispy. Serve as an accompaniment to any dish

Harissa spiced falafels


A delicious meal packed with flavour and Moroccon spice. Extremely quick to prepare and make. Impress all your friends and family with these tasty falafels

2 tins chickpeas (in water) drained and rinsed
4 spring onions chopped
3 garlic cloves crushed
3 tsp harissa paste
1 1/2 tbsp plain flour
1 2/3 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tbsp of olive oil
Squeeze of lime
Sunflower oil for deep frying

1. Put all ingredients into a food processor and blitz to a fine paste. Roll falafels into ping pong ball size

2. Heat enough oil on a medium heat to deep fry the falafels. Once ready slowly place a few balls into the oil and fry until dark brown

3. Repeat until all falafels are fried. Serve with some pitta bread and tzatziki

Mexican bean paratha


A delicately spiced Mexican bean unleavened bread which is traditionally an Indian bread. However the fusion of Mexican and Indian in this dish work really well, that you can have the best from both


1 can kidney beans drained & rinsed
1 onion pureed
2 garlic cloves crushed
1 chilli finely chopped
1 tsp cumin and coriander powder
11/2 tsp taco spice mix
1/2 tsp salt
Squeeze of lime
70g grated cheese
2 tbsp crushed tomato/passata
200 g chapatti flour/medium whole wheat flour
Extra flour for rolling out parathas


1. Put onion, garlic, chilli and kidney beans into a food processor and blend to a smooth paste

2. Add cheese, tomato passata, taco spice mix, lime, ground cumin/coriander,salt and blend to combine

3. Slowly put in flour and mix to combine into a soft sticky dough.

4. Meanwhile heat up a tsp of oil in a small non stick frying pan on a slow medium heat

5. Take one heaped tablespoon of dough mixture and form into a ball. You will need extra flour to prevent dough from sticking whilst you roll it out as it is a little wet resulting in soft parathas. Heavily flour a clean surface and roll out to a 10cm diameter round

6. When the oil is sizzling cook the paratha on both sides, using some oil on the other side too until it has brown spots and takes on some brown colour. Repeat for each paratha

7. Once prepared serve with some fresh tomato salsa and guacamole

Apple and cherry cake



A moist and fruity cake with my favourite fruits. Using gala apples gives the cake extra sweetness and the cherries balances the flavour by adding a little sourness. Hope you enjoy x


300g self raising flour
150g castor sugar
85g unsalted butter
2 large eggs
Zest of 1 small lemon and juice
handful of cherries, halved and stoned
2 gala apples cored and chopped into a medium pieces
1 teaspoon of vanilla extract
a splash of milk
1 tbsp icing sugar to dust


1. Pre heat oven to 180c/350f/gas Mark 4, line and grease a 20 cm cake tin

2. Cream butter and sugar till yellowy cream in colour and fluffy. Add eggs. Mix well

3. Once apples are peeled, cored and chopped squeeze over the lemon juice to avoid the apple discolouring

4. Fold in flour and combine. Throw in the apples and cherries along with zest and mix well. A little milk will be needed to make sure batter is of semi-drop consistency

5. Pour in the mixture into the cake tin and bake for 40-45 mins until golden brown. Leave in tin to cool.
Once cooled dust with icing sugar and serve with a little single cream or custard

Adapted from