IMG_20170406_192806_232This is a traditional Sunday roast alternative – just as time consuming to make, but tasty and super healthy.






Serves 4


  • 1 tablespoon olive oil
  • 1 large onion (finely chopped)
  • 2 sticks celery (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 200g chestnut mushrooms (finely chopped)
  • 1 red pepper (deseeded and finely chopped)
  • 1 large carrot (grated)
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 100g red lentils
  • 2 tbsp tomato purée
  • 300ml vegetable stock
  • 100g breadcrumbs
  • 150g chestnuts (chopped)
  • 80g dried cranberries
  • 6 tablespoons aqua faba (juice from a can of chick
  • peas)
  • 1 handful flat leaf parsley (finely chopped)
  • Salt & pepper


Heat the oil in a large pan and cook the onion and celery for about 5 mins, to soften. Add the garlic and mushrooms and cook for a further 10 mins.

Add the red pepper, carrot, cranberries, oregano and paprika and cook for a few minutes.

Add the red lentils, tomato puree, and the vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry.

Stir in the breadcrumbs, nuts, aqua faba, parsley, and season with salt & pepper.

Spoon the mixture into a greased and lined 2lb loaf tin and press down the surface .

Cover with foil and bake in a preheated oven at 180 degrees Celsius for 20 mins, remove the foil and bake for a further 10–15 mins until firm.

Vegan chilli chocolate brownies

FB_IMG_1493492384700Chilli and chocolate is one of my favorite combinations, so these brownies are perfect for me!

The original recipe for this one came from the RHS Red hot chilli grower book. I have adapted the recipe several times, more recently to allow for my wife’s dairy and egg allergy.

If you are into spicy things you can up the amount of chilli to your taste.


  • 300g really dark chocolate
  • 300g light soft brown sugar
  • 250g dairy free spread (I have used both Flora freedom and Stork)
  • 1 teaspoon of chilli flakes
  • 220g plain flour (sifted)
  • Juice from 1 can of chick peas (also known as aquafaba)


Pre-heat your oven to 180 degrees Celsius

Put the chocolate, sugar, spread and chilli into a pan and slowly heat until dissolved

Meanwhile whisk the chick pea juice to form soft peaks

Take the chocolate mix off the heat and stir in the flour. Fold in half the chick pea juice, followed by the other half

Distribute the mix between cupcake cases. You should end up with around 16

Cook for around 20-25 minutes until springy to the touch

Vegan pancakes with honey and raspberry

With pancake day approaching we needed to come up with an egg and milk free pancake for my wife, who, since being pregnant, has developed an allergy to them.

Swapping milk is straight forward enough, but what about the egg? Well it turns out that you can use the juice from a can of chick peas, or any legume, as an egg substitute in almost any meal. It goes by the name of Aquafaba. 

Don’t worry the pancakes don’t end up tasting like chickpeas. The almond milk also gives a great flavour to the pancakes, but Soya or any milk would also work.

I like to make mini pancakes using crumpet rings as they are a bit easier to handle.


300ml almond milk
100g self raising flour (sieved)
Pinch of salt
Dairy free spread, like Flora freedom

2 tablespoon of juice from a can of chick peas (lightly beaten)

To serve;




Add half the milk to the flour and salt and whisk to a smooth mix. Add the rest of the milk and the chick pea juice and whisk again.

Place a couple of crumpet rings into a small frying pan. Add a small amount of spread to each ring. Pour some batter into the rings and cook on a low heat for several minutes. 

Carefully remove the rings and flip the pancakes. Cook for a few more minutes, until golden in colour.

Serve drizzled in honey and with a handful of raspberries

Butternut squash soup


Warming and lightly spiced, this Autumnal squash recipe is good any time of the year.

Serve with crusty bread.

serves 2




  • 1 small squash (chopped into small chunks)
  • 4 small sweet potatoes (peeled and chopped)
  • 1 vegetable stock
  • ½ a teaspoon of cinnamon
  • ½ a teaspoon of nutmeg
  • 1 bay leaf
  • Salt & pepper (to taste)


Add all the ingredients to a pan and cover with water. Bring to the boil and simmer for around 10 minutes until the squash and potatoes are soft.

Remove the bay leaf and discard. Blitz the rest of the ingredients with a hand blender and serve.

Pea & mint soup

This might be the easiest fresh meal you’ll ever make. Ideal for those warm summer days when the last thing you want to do is be in the kitchen.
Delicious hot or cold. 

Serve with crusty sourdough bread.

Serves 2 


  • 300g peas (frozen or fresh)
  • 1 leek (chopped)
  • 1 garlic clove (crushed)
  • 2 large handfuls of fresh mint leaves
  • 850ml vegetable stock
  • Salt and pepper to taste


Put all the ingredients into a pan and simmer for 10 mins.

Blitz well with a hand blender and refrigerate for a couple of hours, if eating chilled, or eat straight away.