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Vegan Option

Asparagus and Lemon Risotto

April 21|2016

This week I’m posting another of my favourite recipes from Linda McCartney On Tour. What I always loved about my mum’s cooking was the no fuss approach and always completely packed full of flavour. Her style of cooking infused me with a passion for vegetarian cooking that grows everyday. This risotto combines the fragrant flavours of fresh asparagus, herbs and citrus lemon zest. Absolutely delicious! Prep time: 40 minutes …

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Kids Curry

November 19|2015

This mild blend of ingredients is the perfect introduction for kids into the world of curry. The smooth coconut milk and tomatoes are infused with the gentle blend of spiced cumin and mild curried powder. I like to add the puy lentils as an extra little protein element and they remain firm enough to add additional texture to the bite.  Serves: 6 Prep time: 20 minutes Cooking time: 55 minutes …

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‘Open Face’ Energy Sandwich

September 24|2015

I have made these open sandwiches with pumpernickel bread, which is a slightly sweet rye bread. The base of Avocado is topped with a light layer of mayonnaise and then sweet, roasted red pepper slices and topped with either crumbled falafel or slices of firm marinated tofu. You could substituted for smokey firm tofu if you prefer, both give the sandwich a real flavour hit.  Mix and match your ingredients …

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Beetroot Soup with Parsley Oil

July 16|2015

This month I wanted to concentrate on bright and colourful recipes, so the beetroot had to be part of this. This soup is so easy to make, it really showcases the earthy, flavoursome, sweet tones of this vegetable.  The tip to boiling beetroot is to cook them in their skins with the top left on, then once they have cooked and they are cooled enough to touch, …

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Chia Seed Breakfast Pudding with Strawberries, Raspberries and Kiwi

July 02|2015

This week I’ve been craving a chilled breakfast pudding that would replace porridge on a hot summers morning. Strawberries are now in season and, it’s Wimbledon… so they were a must! I love this recipe; it just takes 5 minutes to mix together the pudding ingredients the night before, then chill overnight and in the morning you have delicious, nutritious breakfast!!  Top with chopped strawberries …

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Kidney Bean and Red Pepper Burgers

June 29|2015

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.

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Glazed Vegetables and More Skewers

June 18|2015

These are a colourful, succulent addition to any barbecue, but they work really well cooked under a hot grill/broiler too. They consist of a variety of vegetable chunks alternated on the skewers with chunks of firm tofu or halloumi, then smothered in a layer of my smoked barbecue sauce. When making these with tofu I favour the firm marinated dragon tofu, but also firm smoked tofu works …

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Earl Grey Infused Rhubarb & Apricot Crumble 

June 04|2015

Crumble is one of my favourite puddings. Soft fruit cocooned under a sweet, crisp topping; versatile enough to vary the fruit combination no matter the season. In this recipe I steep the rhubarb and apricots in earl grey tea rather than water, to infuse the fruit with a subtle, smoked bergamot flavour. Serves: 4-6 people Prep time: 15 minutes Cooking time: 25 minutes Gluten free (option) , Dairy free (option) Ingredients For the …

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Spinach & White Bean Soup with New Potato Croutons

May 21|2015

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. …

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Fresh Raspberry & Almond Smoothie

May 14|2015

I love to make smoothies in the morning. They’re quick to make and can be packed full of such nutritious treats. I use a NUTRIBULLET ™ because it blends the ingredients quickly keeping the nutrients in tact. I keep a bag of shop bought frozen raspberries in my freezer, for when raspberries are out of season. They work really well and chill the smoothie without …

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Cherry Tomato and Roasted Red Pepper Salad

May 14|2015

Right now, this is my favourite salad. For me it has it all the sweet tones of cherry tomatoes and roasted red pepper, the creamy smoothness of the avocado and pine nuts and the strong peppery flavour of watercress. It’s also packed full of healthy oils, minerals and vitamins.  Sometimes I serve this with the quartered boiled egg, placed around the outside of the salad …

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