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 warm water for 10 minutes then drain them so that they are moist) 4. 1 teaspoon pure vanilla extract 5. Half a cup unsweetened almond milk. Method. 1. Add the moist dates to a food processor and whizz to form a thick paste, adding a litt ..read more

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 meal out of soup, with a little smoked haddock going a long way. This recipe is also gluten-free and can easily be made dairy free using an alternative cream and butter. The recipe is adapted from the Daily Telegraph Magazine. Serves 4. Ingredients. 1. A good knob of butter or splash of olive oil 2. 1 leek, sliced 3. 1 li ..read more

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 double cream 3. Half a teaspoon sea-salt 4. 1-3 x 15ml tablespoons rum or brandy (this is optional but it really does help to make the ice cream soft scoop.) Method. You will need 2 x 500ml airtight tubs or containers. 1. Scrape the caramel sauce into a mixing bowl or the bowl of a ..read more

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 use ready-chopped frozen onion) 3. 6 garlic cloves, crushed (you can use a few teaspoons from a jar of ready-prepared garlic) 4. 400 grams cavolo nero kale 5. 100 grams spinach 6. 4 servings spaghetti (75 grams per person) 7. Sea salt. For the sauce: 8. 75 grams toasted pine nuts 9. Juice of 1 lemon (you can use a ..read more

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 adapted from http://www.bbcgoodfood.com Photo shows a close up image of the Lancashire hot pot, golden potatoes showing in a traditional pie dish.And because Sparky likes to be included in the photo shoot this image is of Harriet sitting at the table with her Lancashire hotpot and Spar ..read more

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 and steamed it for a few minutes to cook it, then left it to cool.) 2. 2 garlic cloves, crushed (you can use a teaspoon from a jar of ready-prepared garlic) 3. 2 tablespoons lemon juice 4. 1 can chick peas, drained 5. 1/3 cup tahini 6. 3-4 tablespoons olive oil 7. Sea salt and pepp ..read more

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 of 1 lemon (you can use lemon juice in a bottle) 5. 2 tablespoons extra virgin olive oil, plus extra for drizzling 6. 2 garlic cloves, crushed (you can use a jar of ready-crushed garlic, 1 tsp ) 7. 2 tablespoons coconut yoghurt 8. 4 slices sourdough bread 9. Sea salt and black pepper. Method ..read more

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 coconut) 4. 200 grams frozen berries (I used fresh chopped strawberries) 5. 6 tablespoons maple syrup 6. 2 teaspoons vanilla essence 7. Coconut yoghurt to serve 8. Handful of chopped nuts to serve. Method. 1. Preheat the oven to 160C. 2. Put the oats, desiccated coconut, milk, berri ..read more

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 sunflower oil 2. 1 large egg 3. 284 ml carton buttermilk, made up to 350 ml with milk 4. 500 grams self-raising flour 5. 1 teaspoon English mustard powder 6. 140 grams mature cheddar, grated (you can use a pack of ready-grated cheddar) 7. 1 bunch spring onions, sliced (op ..read more

Photo shows Harriet sitting outside in the garden at a wooden table with her bowl of spaghetti bolognese in front of her, ready to eat. Sparky is standing by her side. 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 swapped for a vegetarian mince substitute such as Quorn. The recipe is adapted from http://www.bbc.co.uk/food Serves 4. Ingredients. 1. 2 table ..read more