Naturally sweetened, vegan and gluten-free, this 5 ingredient no-churn chocolate ice cream has all the creaminess, flavour and richness of the real thing. The recipe is adapted from theminimalistbaker.com Serves approximately 12. Ingredients. 1. 2 tins of full fat coconut milk 2. 2/3 cup unsweetened cocoa powder 3. Approximately 400 grams pitted dates (soak in…

Inspired by my recent Scottish holiday, this was one of my favourite soups I had when I was there. Cullen is a village on the Moray Firth close to Findhorn where I was very lucky to stay this autumn. Skink is the Scottish word for soup. It’s a good economic way to make a main…

If you’d like to get ahead with preparing for Christmas, this ice cream must be one of the easiest recipes you could make. The recipe is adapted from a Nigella cookbook. Makes 1 litre of ice cream. Ingredients. 1. 397 grams (approximately) jar of dulce de leche or supermarket own-brand salted caramel sauce 2. 300ml…

This is a very easy and delicious way to load up on your greens. If you like a little heat, add a pinch of dried chilli flakes. The recipe is adapted from How To Go Plant-Based cookbook by Ella Mills. Serves 4. Ingredients. 1. 1 tablespoon olive oil 2. 1 small onion, chopped (you can…

This recipe for a classic Lancashire hotpot is easy to make and is great to have as a nourishing, warming meal on these wintery evenings. I used lamb to create the traditional dish but it’s easy to create a vegetarian version replacing the meat with winter root vegetables and using vegetable stock. The recipe is…

This is a wonderful healthy recipe that is a great way to use up any leftover pumpkins you may have from Halloween or Bonfire Night. You can use butternut squash or pumpkin whichever is easiest. Approximately 8 servings. Ingredients. 1. 1 cup of cubed, cooked butternut squash (I used a bag of frozen butternut squash…

The ideal 10-minute lunch and a nice change from avocado on toast. This is equally delicious, but higher in protein. The recipe is adapted from How To Go Plant-Based cookbook by Ella Mills. Serves 4. Ingredients. 1. 200 grams frozen peas 2. 200 grams frozen broad beans 3. 1 small bunch mint leaves 4. Juice…

These slow-baked oats feel like a combination of the creamiest bowl of porridge you’ve ever had and a delicious rice pudding. The recipe is adapted from the cookbook How To Go Plant-Based by Ella Mills. Serves 4. Ingredients. 1. 200 grams jumbo oats 2. 50 grams desiccated coconut 3. 900ml plant milk (oat, almond or…

These flavoursome savoury muffins are packed with cheddar, parmesan, chives and cream cheese. They are great to have as a snack or light lunch. You can choose to leave the onions out if you wish, they taste just as good with chives! The recipe is adapted from http://www.bbcgoodfood.com Makes 12 muffins. Ingredients. 1. 150 ml…

Spaghetti bolognese is a fantastic comfort food meal to have during this Autumn season and is very healthy too. You can also add lots of other vegetables to it as a great way to use leftover vegetables in the fridge. It is easy to make it suitable for vegetarians as the beef mince can be…