Breakfast food is the way to my heart.
Eggs any way, bread (all the bread!), full English, porridge… I love it all!
But, I love my bed even more.
That means that if I’m going to actually eat breakfast, it has to be super easy/quick to make because I’m not going to swap sleeping time for cooking time.
Which is the case for this PB & J porridge.
Creamy, nutty, filling, satisfying, accidentally vegan (!!) and suuuuuuuper quick to make, it’s the breakfast of dreams.
100% my jam!
More breakfast recipes
Curried spinach baked eggs (V, GF)
The best bread & butter pudding (V)
Sticky date porridge (VE, GF)
How to make eggs Benedict
November isn’t quite my favourite time of the year.
Weirdly enough, I’m not really into that whole ‘night time at 3 O’Clock with heavy risk of frozen rain’ situation.
But there definitely are some silver linings.
Like a big, hot, comforting cup of spiced lentil soup.
Vegan, seasonal, hearty and very cheap, it’s packed with vitamins and good stuff.
You can make boatloads at a time (perfect for packed lunch and those evenings when you just want to collapse on the sofa and go on a Nexflix marathon!) and it’s super easy too!
Absolutely souper all round!
More winter warmer recipes
Spicy Xi’an Style Noodles (vegan)
Winter Pistou Soup (vegan, GF)
Thai Coconut Chicken Noodle Soup
Classic Beef Bourguignon
Sticky Toffee Porridge (vegan)
For the longest time, I thought I didn’t like aubergines.
I blame it on my mum. Though she is an excellent cook, aubergines are really not her forte. Unless you like them spongy and bitter, in which case you’ll be just fine.
So I put aubergines on the (very short) list of vegetables that weren’t my thing and pretty much forgot about them altogether until the day we went to Ottolenghi for lunch and their famous aubergine salad made its way onto my plate.
Thanks to the magic of the internet, it didn’t take long to discover the secrets to the incredible, rich and silky texture that made Ottolenghi’s aubergine salad such a success.
Needless to say, it’s taken the aubergine right off the ‘no thanks’ list and there has been countless versions of the original salad on my table since.
They’re a winner for entertaining and meal prep alike. They’re big and bold and never fail to add a wow factor to a meal. And everything can be done in advance and then assembled right before serving.
The below version relies on contrasting flavours – the gentle heat from the chilli, the warmth of the curry and the fresh acidity of the yoghurt balancing the subtle sweet taste of the aubergine perfectly.
Colourful, refreshing and so satisfying – it’s absolute aubergenius, if I may say so myself!
More amazing salad recipes
Classic Panzanella Salad (Vegan)
Satay Chicken Salad (GF, dairy free)
Autumnal Quinoa Salad (V)
We all have different ways to tell Spring has sprung.
For some, it’s as simple as looking at tha calendar. Past the Spring equinox? Good. Here’s your answer.
For others, it’s the blooms and the cold-but sunny days.
For me though? There are three signs.
- My irrepressible need to clear, clean and tidy everything within an inch of my life. I mean, I’m already borderline ‘less is more’ compulsive the rest of the year, but Spring definitely pushes me over the line.
- My constant daydreaming of owning all things pastel. Home trinkets, candy, cushions, -and more than anything else- nailpolish… You name it, I want it.
- The urge to cook/eat potato salad every chance I get.
Given that I’ve already spring-cleaned my flat, that my nails have been sporting a dusty baby blue shade for the last two weeks and that this Spring-inspired potato salad was my dinner yesterday, I’m positive that Spring has finally made its way to London!
Much like putting winter coats & boots away and filling the house with flowers, this Spring potato salad is the perfect way to celebrate springtime.
Packed with tender asparagus and baby peas as well as super sweet new potatoes and pea shoots, it’s the perfect dish to spring into the new season!
More Spring salad inspiration?
Rainbow Salad (this would be ah-mazing for a St Patrick’s Day get together!)
Kale & Rice Salad with Avocado & Salmon
Pink Fruit Salad