Fiery Welsh Dragon Hash Browns

Fiery Welsh Dragon Hash Browns

It was St David’s day on 1st March, the patron saint of Wales. As I have strong Welsh links I wanted  to celebrate by creating a recipe with distinctly Welsh elements. The most famous Welsh symbol is of course the Red Dragon flag, or Y Ddraig Goch. One theory is the tale of the dragon was founded from Merlin’s vision of a Red (The Native Britons) and a White (The Saxon Invaders) dragon battling, with...
Baked 5 Bean and Almond Falafel

Baked 5 Bean and Almond Falafel

This gluten free, vegan and healthy recipe is highly versatile as you can use whatever beans, nuts or herbs you have available. Using cabbage leaves as wraps is an excellent way to still enjoy classic wrap meals without the added gluten or carbohydrate, keeping the GI low and vegetable goodness high! This was a quick evening meal to prepare and even quicker to eat, so I apologise for the shoddy photography. It was difficult holding...
Smoked Aubergine Lentil Salad

Smoked Aubergine Lentil Salad

This is a healthy, simple and quick salad, packed with protein and Mediterranean aromas. The smoked aubergine intensifies the earthy flavours of the puy lentils and sprouts and the tomatoes and lemon really liven it up. I get a lovely organic veg box from a farm just outside of Bristol and I am often given a bag of brussel sprouts. I find it difficult to be inventive with sprouts, but I have found that the best...
Aromatic Baked Lemon Rice

Aromatic Baked Lemon Rice

An aromatic, zesty baked rice dish that is the perfect accompaniment to a warm and comforting daal. This dish is super healthy, vegan, gluten free and deliciously fragrant. The whole house smelt amazing. Ingredients 200g Long Grain Brown Rice (any other rice is suitable provided you adjust the cooking times) 1 Lemon 3 Birdseye Chillies (Dried or Fresh) A Pinch Smoked Chilli Flakes A Pinch of Smoked Paprika 200ml Boiling Water A Small Bunch of Coriander...
Buckwheat Blinis

Buckwheat Blinis

Blinis are light, yeast pancakes which have an almost sourdough flavour, traditionally from Russia. They are incredibly versatile and can be topped with almost anything. They are also very freezable, so I like to make a big batch then freeze them in batches of 8-10 wrapped in aluminium foil so they are ready to pop in the oven when you have unexpected guests. I used a mix of wheat and buckwheat flour so they...