Recipes

It’s cold outside, so warm up the kitchen with this hearty cottage pie. A simple yet rich beef and vegetable filling is topped with creamy mash and baked until golden. It hits the spot if you’re feeding kids, housemates or dinner party guests, they’ll all thank you for a comforting home-cooked meal (well, maybe not the kids… but they’ll ask for the recipe when they grow up).

This recipe is a good base you can build on, adding in extra veggies like grated mushrooms, zucchini or a few handfuls of frozen peas. You can make the filling on the weekend and easily turn it into a pie when you get home from work on a Tuesday night.

Serve it with a side of green beans or a big green salad, and enjoy the leftovers for lunch the next day.

If you’re in your meal prepping era, double the recipe and make two pies. Bake one for dinner tonight, and freeze the other one, unbaked and well wrapped, for a night when don’t have the energy to cook.

This One-Pot Vegan Coconut Pumpkin Soup is rich, dairy-free, and packed with flavour. With just one pot and minimal effort, it’s the perfect go-to for a warm and wholesome meal.

Autumn is here, and what better way to embrace the changing seasons than with a warm bowl of this soup? This easy, healthy, and dairy-free recipe is the perfect way to welcome the transition out of Summer. Plus, it’s a breeze to make, requiring just one pot and minimal effort.

I’m all about minimising cleanup and maximising convenience – by skipping the need to roast the pumpkin beforehand, I’ve simplified the process without sacrificing any of the rich, comforting taste.

Make a batch and enjoy it throughout the week for lunch or dinner. It’s versatile and light enough not to weigh you down. Prepare, sauté, simmer, blend, and serve with your choice of garnishes. Deliciously simple!

This Crispy Pan-Fried Tofu recipe is delicious and simple to make.

Tofu has been gaining popularity in recent years as a delicious and healthy alternative to meat.

However, tofu is often disliked because it can be dry, bland, and tasteless. The problem here is that people cook tofu like they would a piece of meat, which isn’t necessarily the ideal way. Tofu needs to be cooked differently from meat.

In plenty of Asian cultures, tofu is a staple in people’s diets and not necessarily used as a meat substitute. It is often braised, used in soups, or pan-fried with sauce.

This recipe is on high rotation at our house!

Whether you’re serving this with baked potatoes and veggies, or slicing it up and making bahn mi with crispy bread… it’s always a hit with family and friends.

Whilst I roasted the belly in a wood fired oven, you can get the same results in a conventional oven.

To get the skin super crispy, it’s best to prep the belly the day before the cook. This will give the meat the opportunity to soak in the marinade and let the skin dry up to give you that crispy delicious crackling!

This healthier version of fried chicken is a personal favourite of mine. The sweetness from the Crunchy Nut Cornflakes makes this dish a bit of a banger! If you can find un-crumbed chicken schnitzel at the shop use that to save time and fuss. Otherwise get the meat mallet out and start thinking about your ex lover whilst you smash the chicken breast.

Frakkeh, a version of Kibbeh Nayyeh from the South of Lebanon, is fresh, spicy, and aromatic, remarkably different from that of the North, mainly because of the hero ingredient Kammouneh that is used. Kammouneh is a dry bold spice blend rich in cumin (pronounced kammoun in Arabic), as well as rose petals, marjoram, mint, cinnamon, cloves, and black pepper, with each family in the region having their own unique recipe.

Sometimes it’s the simplest of dishes that are the most memorable. This is our absolute favourite way to cook green beans – steamed in a splash of water, then richly flavoured directly in the frypan. It only takes 10 minutes, but delivers restaurant-quality vibes.

The classic flavours of garlic, lemon and thyme make these beans shine, but also ensure they pair well with most mains. You can use this same method to cook broccolini, thinly sliced carrots, or snow peas.

This moussaka recipe is the ultimate comfort meal, with delicious layers of roasted eggplant and rich spiced meaty sauce, topped with cheesy béchamel. It takes a bit of time to come together but it is definitely worth it – a true labour of love! Keep in mind you need to salt the eggplants, if you skip this step you’ll end up with a very wet dish. The minimum salting time is 30 minutes, although you can leave them salting overnight if it makes things easier.

We’ve used beef mince here but you could swap out for lamb mince for a more authentic moussaka.