I always used to think I wasn’t a salad lover, but it turns out I just don’t like boring salads. And this peach and mozzarella salad is far from boring! Every ingredient in this salad brings something a bit different to the party: fresh peaches and tomatoes bring a sweet juiciness pumpkin seeds and homemade croutons bring a nice crunch rocket leaves bring a peppery flavour fresh mozzarella cheese brings a rich creaminess and the balsamic dressing ties it all together and adds a nice tang The combination is just *chef’s kiss*. As with most of my recipes, you can switch up the ingredients o ..read more

Vegetable lovers, this one’s for you! These Mediterranean vegetable flatbreads really highlight the incredible flavours of juicy, caramelised veggies, heaping them all up on a fluffy flatbread, drizzling with a creamy, herby sauce, and sprinkling with soft, tangy goat cheese. If that hasn’t convinced you to cook this recipe, I don’t know what will. This is such a versatile recipe, as you can really swap the toppings depending on what you have on hand (it’s a great fridge clearer!), or just what you feel like eating on any given day. Try it with different vegetables, different cheese, diffe ..read more

I tend to make the same side dishes day after day – usually something like roasted potatoes or a simple salad. Delicious, but not the star of the show. But every now and then, a simple side dish comes along that’s totally worth a little bit of extra effort. This spinach and garlic rice is unbelievably tasty, with heaps of buttery sautéed garlic, toasted pine nuts, and parmesan cheese… the flavour is seriously irresistible. With a slightly more interesting side dish like this garlicky rice, you can afford to make the ‘main’ part of your meal a bit more straightforward – see below for some i ..read more

Do you love quiche, but hate working with pastry? If so, you’re not alone! I’m a good cook, but I’m not a particularly good pâtissière (I can barely spell the word). Luckily, I’ve got the answer for you: crustless quiche! It’s quiche, without the crust. This is an advertisement. Thank you to Barefoot Wine for sponsoring this post. Find out more here. And I know what you’re probably thinking: What’s the point of eating quiche if you don’t get a flaky pastry crust? Well, the point is: colourful roasted vegetables, full of sweetness chunks of creamy, salty feta cheese a fluffy egg mixture in ..read more

If you’re anything like me, you’ll love a recipe you can make without having to make a trip to the shops – something that can just use up whatever you already have in the house. Enter: Pepper Fried Eggs! Perfect little servings of egg, cooked inside bell pepper rings, and livened up with whatever other ingredients your heart desires. This recipe is a game-changer for those lazy weekend mornings, when you want a bit of a special breakfast, but don’t want to have to work too hard for it. These eggs can handle whatever you throw at them – leftover veggies, cheese, herbs, or anything else you h ..read more

I make this easy red lentil soup recipe at least once a week for my family – if you follow my stories on Instagram, you’re probably sick of my weekly soup night, sorry. I just can’t resist it – it’s so easy to make (only 5 ingredients!!). It’s also a great fridge clearer, as you can throw in whatever vegetables you have in the fridge, and it always turns out beautifully. So rich and creamy! This red lentil soup is a really budget-friendly meal – plus, it’s an easy way to serve my kids vegetables that they wouldn’t eat in their non-blended form (i.e. most vegetables). When it’s all blended u ..read more

I adore a good potato side dish, but even I get a little bored of roast potatoes after the first thirty-five or so. Enter: Potatoes Anna! These little stacks of thinly sliced potatoes, slathered in butter, are special enough to impress your guests (but still seriously easy to make). Of course, I added a little grated parmesan between the layers of my Potatoes Anna (I have a cheese problem), but you can easily make them without the cheese, if you prefer. With some fresh chives and plenty of black pepper, they’re far more tasty than simple sliced potatoes have any right to be – especially co ..read more

One of my favourite things about this dish is that when I say its name in a poor imitation of an American accent, it almost rhymes – ‘ricotta frittata’. Unfortunately it doesn’t quite give the same effect in my usual English accent, but luckily, the recipe is good enough that I don’t mind a non-rhyming title. This ricotta frittata has a layer of sweet caramelised onions, fresh greens, and plenty of creamy ricotta cheese dolloped on top – it adds such an incredible luxury to the frittata! If you’re not well versed in egg recipes, frittata is essentially a baked omelette, and it’s the perfect ..read more

I absolutely adore risotto, but I definitely don’t adore how much of a faff it is to make. It just takes so much time, and so much stirring (it’s the best workout my arms ever get). As such, I don’t make risotto as often as I would like – I’m usually in need of a quick meal, rather than a labour of love. Oven-baked risotto to the rescue! Making risotto in the oven saves so much time – plus, it gives your arms a rest, as it practically cooks itself. Hurrah! I’ll admit, there’s still a little stovetop-standing required for this baked risotto, but only about 10-15 minutes or so, and then you c ..read more

I want to say straight out that this isn’t just your everyday creamy mushroom pasta. The white wine brings a whole extra element to this dish, with its slightly tangy, slightly fruity notes, and it cuts through the luxurious creamy sauce just beautifully. Add plenty of buttery garlic mushrooms and heaps of fresh parsley, and this white wine pasta is an absolute stunner of a dish. And, by the way – if you’re not a mushroom lover, you could swap them for a different vegetable instead. The white wine sauce would also be incredible made with some grated zucchini, finely chopped red peppers, or ..read more