Roasted aubergine and red pepper couscous with halloumi cheese recipe

This is fairly quick to knock up and makes enough for 4 portions, it’s also easy to make vegan by replacing the halloumi cheese with sliced tofu. Ingredients – Makes 4 portions 220g uncooked couscous Olive oil Freshly ground black pepper 1 vegetable stock cube (I use a Knorr stock pot) 330ml boiling water 1 large or […]

Celeriac and carrot soup recipe

Picked a bag of veg up from the farmers’ market for £1.50 and it made enough soup for a week. It’s easy to make and will keep in the freezer. Ingredients 40g of unsalted butter (Recipe could easily be made vegan by substituting the butter for olive oil or vegan spread) 2 celeriac, peeled and […]

Penne pasta with bechamel, broccoli and peas recipe

Left over béchamel sauce and some broccoli in the bottom of the fridge, throw it in a pan with some other stuff, quick food! Ingredients – Serves 4 300g whole wheat penne pasta 680ml of béchamel sauce 1 head of broccoli, washed and cut into bite size chunks A hand full of frozen peas Freshly […]

Butternut squash gratin recipe

I made this up so that I had something quick to reheat and eat the next day, the recipe might not be exactly how I made it! The breadcrumbs were a prize for coming joint first in a pumpkin carving competition at a Halloween party I went to 😀 I suppose you could even use […]

Pasta with chili, garlic, ginger and tomatoes recipe

You’ll make sex noises throughout the whole time you’re eating this, I guarantee it! It’s quick to make and it’s got the got the right combination of heat from the chili & garlic and sweetness from the tomatoes. Ingredients 150g of your favourite pasta 1 tin of chopped tomatoes 1 red chili, finely chopped 4 […]