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by February 3, 2021

My daughter made me this for breakfast and it was really delicious.  It is a great way to incorporate some more protein into your breakfast as it has one egg in it.  It keeps really well in the fridge and we had it for breakfast the following day as well.  It is very easy and quick to make, so then you just put it in the oven for 35 minutes and it cooks whilst you are doing other things (like feeding the pets etc) and then your breaky is ready.

I served mine with chopped Strawberries, Pumpkin Seeds and Chia Seeds sprinkled over the top.

It is not sweet, so if you needed a sweeter kick, you could add some Maple Syrup drizzled over the top.

If you used Gluten Free Oats and Baking Powder, it will be Gluten Free.  It is Dairy Free and Vegetarian, so ticks lots of boxes!!!

You could add any nuts or fruit you like, this is the recipe my daughter made, but feel free to change it around as long as you keep the dry to wet ingredients ratio.  I was just thinking, I might try putting the mixture in muffin cases – I think that would work really well and they would be a great portable breakfast or snack.


  • 200 g Porridge Oats
  • 1 teaspoon Baking Powder
  • 35 g Almonds, roughly chopped
  • 1 Egg, beaten
  • 1 Banana, mashed
  • 600 mls Oat Milk
  • 1 teaspoon Vanilla Essence
  • 500 g mixed Berries (in this picture, Blueberries, Blackberries and Raspberries)


Preheat your oven to 200 degrees.

Mix the Oats, Baking Powder and Almonds together.



In another bowl, mix the beaten Egg, Oat Milk, Vanilla Essence and mashed Banana.

Add the mixed Berries.

Add the dry ingredients to the wet ingredients and mix well.

Pour into an oven proof dish and cook for 35 minutes.

If it is not very brown on top, you can turn on the grill for the last few minutes and just brown the top, but keep an eye on it as it browns quite quickly.

Serve with extra fruit, seeds, nuts or berries!!!  You can add a drizzle of honey or maple syrup if you want it to be a bit sweeter.







by November 6, 2020




The last of my tomatoes and lots of green ones, so I made my Auntie Verna’s Green Tomato Pickles.  Being a family recipe handed down, the amounts are a bit vague!!!




  • 5 to 6 lbs Green Tomatoes – cut into chunks
  • 2 lbs Onions – halved and sliced
  • 2 tablespoons Plain Flour
  • 1 tablespoon Mustard Powder
  • 1 tablespoon Curry Powder
  • 1 tablespoon Tumeric
  • 1 cup Sugar
  • Sea Salt – handful
  • Malt Vinegar – approximately 3 litres



Place the chopped Tomatoes and Onions into a basin






Stand overnight with the handful of salt mixed through.  This will release a lot of juice.

The next day, drain the Tomato/Onion mix.

Put into a large saucepan and pour in the Vinegar – you want to almost cover the mix but not quite.


Boil for 1/4 hour.

Add all the dry ingredients together with some more vinegar and make a paste.

Mix into the Tomato/Onion mixture and boil for another 1/4 hour.



Spoon into sterilised jars and keep in a dark cool place.


This is delicious as an accompaniment for a strong cheddar cheese or for a Ploughman’s lunch.  Growing up we used to eat it by itself on toast!!


by November 6, 2020


From this to this !!!!




I have lots of pears from my trees at the moment so I have been looking at ways in which I can use them.  I found this recipe for Pear, Apple and Ginger Mincemeat so thought I would use some to make this which I can then use to make Mince Pies and I will also give some away as presents.

This is a two day process!!!

You need sterilised jars to put the completed Mincemeat in, so google how to sterilise jars and pick the one that you feel most comfortable with.



This recipe is a variation of a recipe from this book on Preserves, and I have to say it is a fantastic book.  I have used it lots of times and each recipe is well explained and easy to follow.





  • 1 kg Pears – peeled, cored and chopped into pieces
  • 2 large Oranges – zested and juiced (you need 200 mls of juice)
  • 500 g Apples – peeled, cored and diced into 1 cm cubes
  • 200 g Currants
  • 200 g Sultanas
  • 100 g Raisins
  • 100 g Crystallised Ginger
  • 100 g Orange Marmalade
  • 250 g Demerara Sugar
  • 1/2 teaspoon ground Cloves
  • 2 teaspooons ground Ginger
  • 1/2 Nutmet – grated
  • 100 g chopped Almonds
  • 50 mls Brandy


Place the Pears in the Orange Juice and cook until the Pears are tender.   Blend to a puree – you want 700 mls of puree.

In a large bowl, add all the other ingredients except the Brandy and mix well.  Add the pureed Pears and mix thoroughly.  Cover and leave to stand for 12 hours.


Preheat oven to 130 degrees.  Put the Mincemeat in a large baking dish and bake uncovered for 1 1/4 hours.




Put back into a mixing bowl and add the Brandy.  Mix thorougly.

Put into your warm sterilised jars, making sure there are no air pockets.  Seal and leave to cool.  Store in a cool dark place.

Use within 12 months.


by November 6, 2020

This recipe for Vegan Tacos is really tasty.  I have never cooked with Jackfruit before so was interested to see what it would be like.  I actually really liked it, it gives a meaty texture to the dish.

I used the recipe from “The Wicked Healthy Cookbook” for the preparation of the Jackfruit, but then changed the accompaniments to what we like to eat.

There are a few stages to cooking the Jackfruit, but I think it was worth the effort.   You need to marinate the Jackfruit, so you need to prepare this step in advance.

For the Jackfruit and Spice Rub:

  • 2 tins of Jackfruit in water – drained and rinsed
  • 3 cloves of Garlic – crushed
  • 1/2 teaspoon Paprika
  • 1/2 granulated Black Pepper
  • 1/4 teaspoon ground Chipotle Chilli
  • 1/4 teaspoon ground Coriander
  • 1/4 teaspoon ground Cinnamon
  • Sea Salt to taste

Braising Liquid:

  • 2 1/2 tablespoons Olive Oil
  • 1 medium Onion – diced
  • 1 cup Vegetable Stock
  • 1/4 cup Orange Juice
  • Juice of 1 Lime
  • 2 tablespoons Maple Syrup
  • 1 1/2 teaspoons finely sliced Fresh Oregano
  • 2 Bay Leaves
  • 1 Chipotle Chile in Adobo Sauce – finely chopped


  • Soft Corn Tortillas
  • Guacomale – recipe on website
  • Quick and Easy Salsa – recipe on website
  • Finely sliced Cabbage – for the crunch factor
  • Pickled Red Onion – recipe on website
  • Coriander Leaves
  • Limes cut into wedges



Cut the inner cores from the drained Jackfruit and cut these cores into strips.  Take any large seeds out.  The other parts of the Jackfruit will shred.

Mix together the Garlic, Paprika, Granulated Onion, Black Pepper, Chipotle Chilli, Coriander, Cinnamon and Salt.  Sprinkle the Spice Rub over the Jackfruit and mix together, roughly shredding the Jackfruit.  Whilst you are doing this, more large seeds might appear, so take them out.

Let marinate in the fridge for at least an hour, or up to overnight.



Heat a shallow pot over medium high heat.  Add the Oil then the Onion and saute until the Onion is golden.

Add the Jackfruit and stir until it begins to stick to the pan, approximately 3 minutes.

Add the stock, stirring to deglaze the pan.

Stir in the Orange Juice, Lime Juice, Maple Syrup, Oregano, Bay Leaves and Chipotle.

Bring to a simmer, breaking up the Jackfruit with a potato masher or fork.  Reduce heat to medium low, cover and cook until most of the liquid has reduced to a sauce that coats the Jackfruit – approximately 25 minutes.  Stir frequently to prevent sticking and to continue to break the Jackfruit up into shreds.



Serve the Jackfruit mix on the warmed Tortillas and add your accompaniments as your tastebuds dictate!!!!





by November 6, 2020

I have made this Tofu Steak a couple of times and I really love it.

I serve it with a bowl of Miso Soup.

The recipe is from the cookbook “Everyday Harumi”, although I have reduced the amount of soy sauce in the sauce recipe as originally I found it too salty.

  • 100 ml Mirin
  • 150 ml Tamari (Gluten Free Soy Sauce – the original recipe was 300 ml)
  • 10 cm piece of Konbu seaweed, wiped of any salty !!


  • 600 g soft/silken tofu – cut into slices (sort of  fish finger shape)
  • Freshly Ground Black Pepper
  • 1 tablespoon grated Garlic
  • 25 g fresh Ginger – grated
  • 50 g Spring Onions – finely sliced
  • 5 tablespoons Potato Starch
  • Sunflower oil for frying
  • Katsuobushi – dried fish flakes for garnish


First make the Banno Soy Sauce:

In a small saucepan bring the Mirin to the boil, reduce the heat to low and cook for 3 minutes to burn off the alcohol.  Remove from the heat, add the Tamari and Konbu.  Leave to cool then put in the fridge.


Carefully dry the pieces of Tofu with paper towel.  You need to be very careful with the Tofu as it breaks very easily.

Season the Tofu with Pepper, then spread one side of the tofu with the grated Garlic.

Lightly coat the Tofu pieces in the Potato Starch.

Heat the oil in the frying pan and when hot add the Tofu, cooking until it is crispy and brown on both sides.


Serve with the grated Ginger, sliced Spring Onions and Katsuobushi on top.

Serve with the Banno Soy Sauce.

Yum !!!!!




by November 6, 2020

I made this very tasty salad for dinner during the week, it is easy to make and full of delicious flavours.

It has lots of Parsley, and Parsley is an excellent source of Vitamin K, Vitamin C, Vitamin A, Folate and Iron.

If you wanted to make it Gluten Free, you could use Quinoa or even Brown Rice instead of the Bulgur Wheat.

This is based on a Rachel Allen recipe which was in the Sunday Independent last week.  I changed it slightly to suit our tastebuds, so here is how I made it.

  • 2 large Sweet Potatoes – peeled and cut into small pieces
  • 1 big blob of Coconut Oil
  • 100 g Bulgur Wheat – rinsed and drained (see Gluten Free options)
  • 400 ml water with Vegetable Stock or already prepared Vegetable Stock
  • Juice of 2 Lemons
  • 1 tablespoon of Extra Virgin Olive Oil
  • 1 big bunch of Parsley (leaves only) – chopped
  • 1 big bunch of Mint (leaves only) – chopped
  • 1 bunch Spring Onions – finely sliced
  • 4 ripe Tomatoes – deseeded and finely diced
  • 1/3 Cucumber – finely diced
  • 1 block of Feta Cheese – diced
  • Freshly Ground Black Pepper

Firstly, cook your Sweet Potato.   I have a dry air fryer, so I cook mine in that for 35 minutes in a blob of Coconut Oil.  You can also just roast the Sweet Potato pieces in the Coconut Oil in the oven,  180 degrees,  for approx 40 minutes, or until they are cooked through and nicely browned around the edges.

Now cook your Bulgur Wheat.  Bring your Water/Stock to the boil and add your Bulgur Wheat.  Stir it around, cover with a lid and reduce the heat to low and cook for 15 minutes – most of the water will have been absorbed.  Remove from the heat, drain off any excess water and let sit for 10 minutes.   Separate the grains with a fork.

Add half the Lemon Juice and the Extra Virgin Olive Oil to the Bulgur Wheat and mix in.


In a bowl, add your Parsley, Mint, Spring Onions, Tomatoes and Cucumber.  Add some freshly Ground Black Pepper and mix through.

Add your Bulgur Wheat to the salad ingredients and with the extra Lemon Juice and mix around.

Add your cooked Sweet Potato and your Feta Cheese, and carefully stir through.



This delicious salad would go with so many other things, we ate ours with some marinated roasted Chicken Thighs, but it would be equally delicious as part of a vegetarian meal with some Humous or Baba Ganoush on the side.

We ate the rest of it for lunch the next day and it was equally delicious, as the flavours had really developed throughout the salad.


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