Thank you for subscribing to
P for Peckish for monthly updates 
These tacos are the perfect example of how vegetarian food can be fast, satisfying, healthy and full of flavour. The crisp warm taco shells are stuffed with sautéed mushrooms, flavoured with fresh thyme and smoked paprika to give a rich base. Then you slide in slices of lime covered avocado and top with sharp crumbled feta. A complete taste sensation! Serves: 2 (makes 4 tacos) Prep time: 20 …
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 delicious, traditional Middle-Eastern recipe has it all. Baked eggs nestled in a bed of tangy and spicy tomatoes, red pepper, onions, smoked paprika with fresh flat leaf parsley scattered over the top. Perfectly more-ish with warm bread to mop up the juices. It’s so satisfying, I can’t decide whether it’s best for brunch, lunch or dinner. Making it all the more easy, you can …
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
It’s that time of the year when everything is growing again, coming into flower, when the garden looks abundant once more. The flavour of this week’s recipe reflects this, celebrating one of the great taste combinations, asparagus and peas, which here is enhanced with the flavour of fresh dill and lemon zest. Asparagus has come into season now, so I like to take advantage because …
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
This dish is tasty made to this recipe, but sometimes, just for a change, I like to vary it. A pinch of chilli flakes added to the tomato sauce provides a great kick, and 100g veggie mince cooked into the tomato sauce adds another texture to the meal. This is good served with sautéed leeks and a leafy salad or steamed green beans.
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