This Easy One Pot Vegetarian Chilli is the meal that Andrew and I made the night that our parents first met one another. Andrew had already met my family, and I his, but it was over a year into our relationship, and the two sets of parents themselves had not. It wasn’t anyone’s fault, really. Andrew’s parents lived in Scotland and mine in South East England, so the issue of distance and logistics were legit.
But still. It was getting a bit embarrassing. So when my dad told me he had a work trip up to Scotland, I used the opportunity to set up a sophisticated little meet-n-greet dinner party ft. this One Pot Vegetarian Chilli.
Well, holy moly. Mushroom and chestnut soup, you are dayum fine. I just want to gobble you up for each and every meal until the end of time.
Or at least, until the end of winter. Please??
Seriously guys, this soup is LEGIT. I know what you might be thinking: “ew, but mushroom soup looks so weird and grey and unappetising…”. My response to you: I get it. But – mushroom soup is quite possibly top of the list when it comes to the phrase “DON’T JUDGE A BOOK BY ITS COVER”. So you’re just going to need to trust me that this mushroom chestnut soup is not to be feared, but embraced. Like the big, chunky, delicious hug in a bowl that it is. Ok? Promise me? This recipe (with truffle toasts!! More on those in a second) is simply too good to miss out on.
HELLO, you beautiful nuggets!
I hope you’re all well. Today I’m sharing the recipe for this absolutely delightful, scrumdiddlyumptious mango curry. Mango curry with macadamia and yellow split peas, no less. Get ready, cause this one is a game changer.
WELCOME to the most insanely delicious fish pie you will ever eat
Not hard, I guess, because I suspect that fish pie is not sitting at the no.1 spot on most people’s ‘so delicious I can hardly keep from salivating when I think of it!’ list- but even so. THIS Thai sweet potato fish pie is giving the face of fish pie a lil makeover. A spruce up. A rebranding, if you like.
There’s a story behind this Thai Red Coconut Curry. It’s one of my favourite memories.
This time almost 3 years ago, I was living in Australia. Brisbane, to be exact. I had been gone for 6 months, having left in the middle of July, and hadn’t seen my family since. As a gal who grew up with cold, snowy Christmases with family perched around the tree in a little forgotten village in the east of England, the idea of spending Christmas in one of the hottest cities in Australia at the height of their summertime seemed, well… wrong.
Hello to Tuesday, and HELLO to these Shakshuka Baked Eggs with Avocado and Hummus. Let’s get this party started, shall we?
Now, baked eggs, or Shakshuka as they are called in North Africa, are without a doubt one of my all time favourite things to eat for breakfast, brunch, lunch OR dinner. They’re a fantastically versatile dish- but more on that later. In fact, the only recipe that could possibly compare in terms of versatility, flavour and speed are overnight oats. Come to think of it, my pumpkin spice overnight oats should be making an appearance any day now that autumn is on its way. Excitement levels are HIGH!!!
Welcome to the first recipe I’ve posted in what feels like quite a while: my gluten free turkey lasagne! Since getting back from Ibiza my posts have been centered around my top foodie finds whilst out there and oh, how I miss the food they had on offer. I’m now almost scared to eat out in Glasgow in the fear that the standards won’t live up.
Hello my gorgeous foodies!
Looking for something low carb, balanced, and absolutely delicious to eat for dinner?
You’ve come to the right place!
This spicy tomato baked cod with ginger and chickpeas totally hits the spot. It’s grainless, gluten free, dairy free, delicious, full of fibre and protein, and super filling.