Thank you for subscribing to
P for Peckish for monthly updates 
I came home from a week of travelling to find 3 very ripe bananas in my fruit bowl. To make a great banana bread you really do want very ripe bananas, to add the flavour impact. With this recipe I wanted to experiment – could I make it gluten free and dairy free and still get my kids to devour it? I am please to …
Continue reading
This month I am focusing on E for Energy. So, with that in mind, this delicious smoothie is packed full of vibrant berries as they have a rich content of anthocyanins which helps to slow down the rate carbs are released into the body. They combine perfectly with the slow releasing energy of oats. Out of season you can use frozen berries, which are also a way of making the smoothie …
Continue reading
As the season starts to make a turn I look forward to warming, satisfying recipes. This month I wanted to concentrate on recipes that give me energy. I love the sugary flavour of sweet potato balanced alongside the turmeric/cumin infused chick peas and kale. I hadn’t cooked a lot with kale, until a friend turned me to kale chips and I tried making my own last month; …
Continue reading
A friend of mine in America turned me on to cold brew coffee. I liked it because I found it to be a smoother version of iced coffee but I never really understood what it was. It involves brewing coarsely ground coffee granules steeped in cold fresh water at room temperature or in the fridge for a prolonged time, then it goes through a double …
Continue reading
Kale is a superfood! You can check out the health benefits as advised by our resident nutritionist, Glen Matten, in our ingredients section. I prefer the flavour of these homemade kale chips to the shop bought ones, as they are so delicious and crisp straight from the oven. Great as a snack or light bite with a drink. Serves: 2 – 4 as a snack Prep time: …
Continue reading
This delicious salad mixes the substantial bite of puy lentils with bright juicy tomatoes, fresh basil leaves and sharp feta cheese. Packed full of goodness puy lentils are a source of fibre, iron and a real protein powerhouse. I love this salad for lunch as it allows for slow releasing energy to get me through a busy afternoon. Lentils also offer an iron boost for vegetarians and the tomatoes contain …
Continue reading
Large, flat mushrooms have a substantial, earthy bite to them. They are extra juicy when cooked in this simple marinade. Perfect on their own but you can also sandwich them in between a burger bun with some salad leaves and a little mayonnaise.
Continue reading
These burgers have a wonderful smoky flavour to them and are a good source of protein and iron. I prep these the day before as they need to freeze to keep their shape on the BBQ. Alternatively, they can be cooked in a frying pan in a little olive oil until browned on both sides.
Continue reading
These are just nuggets of brilliance, take new potatoes and make them better. So simple. Par boil then barbecue to give a crispness to the skin and a slightly smoky taste!
Continue reading
This is a really easy and flavourful sauce to make, I like to use smoked paprika because it gives it that instant barbecue taste. It is great brushed on the Glazed Vegetables and More Skewers and/or just drizzled over veggie burgers. A firm favourite for any barbecue occasion. Makes: 250ml/a jar full Prep time: 5-10 minutes Cooking time: 8 minutes Gluten free, Dairy free (option), Vegan (option) Ingredients 200ml (3/4 …
Continue reading
This is a really simple recipe! I think sweetcorn is so amazing, it needs very little extra doing to it other than cooking! For this occasion I have added a light brushing of olive oil which has been left overnight to infuse the chilli flavours. If you are making this for kids then you could replace the chilli with fresh chopped parsley. Serves: 6 people …
Continue reading
Farinata is an unleavened pancake type flatbread made simply with chickpea flour. This one is topped with lots of fresh rosemary, red onion, sea salt and cooked in flavourful extra virgin olive oil. It’s best straight from the oven and has become a firm favourite in our house. You can make this basic batter, and change toppings according to your mood. It’s also really nice …
Continue reading
I have to admit, yesterday was the first time I had actually ever made my own almond milk! I drink it most days as the main liquid ingredient in my morning smoothie, but usually I buy it in cartons. A friend of mine gave me a nut milk bag a year ago, and it sat dormant. Thanks to starting this blog, I am more motivated …
Continue reading
I like to use the almond pulp left over from making the almond milk as an excuse to make these sweet, almond and orange scented cookies. Makes: 24 cookies Prep time: 15 minutes Cooking time: 20 minutes per batch Gluten Free, Dairy Free Ingredients 11 tablespoons ground almond flour or almond pulp (leftover from making almond milk) 200g (scant 1 cup) sugar, preferably an unrefined golden, granulated one. …
Continue reading
This thick, silky smooth soup is luxurious yet comforting and hugely nutritious with seasonal spinach and pulses. New potatoes are just starting to appear in the soil so I invented these gorgeous little crispy bites for the top of the soup which add a great texture and take it from a warming bowl of goodness to a dinner party treat. Serves: 4 people Prep time: approx. 10 minutes Cooking time: approx. …
Continue reading
This is rustic and really fresh tasting soup. And the chickpeas (a good source of protein, fibre & iron) give it a nice bite and texture. Delicious served with toast with hummus spread on top. In America a courgette is called a zucchini, and chickpeas are called garbanzo beans.
Continue reading
Adding the sweet potato to this gnocchi gives it a delicate sweetness that is complimented by the sage. I spend a bit longer than I usually would preparing this, but it makes enough to save for other meals, and at weekends I have a bit more time to enjoy the process. I cook what I need at the time, and then freeze the rest which can be defrosted for a quick meal when I crave it. It freezes well for up to 2 months.
Continue reading
I cook this rice pudding in a saucepan on the hob, and the hint of coconut makes it feel delicately exotic. The desiccated coconut is an optional extra – I think it gives the pudding a nice texture, but if it’s left out the rice has a creamy smoothness that is just as satisfying. The swirl of chocolate sauce on top transforms it into a good dinner party dessert.
Continue reading
This noodle dish is totally moreish. It’s spicy, peanutty and irresistible as either lunch or dinner. Watch out not to overcook the rice noodles or they will get heated again when you warm all the ingredients together at the end.
Continue reading
My Aunt Louise’s coleslaw recipe is wonderfully tangy because of its mustard vinaigrette dressing, and the addition of caraway seeds adds a nice twist.
Continue reading