I really like the flavour of satay: nutty, salty and with a hint of ginger and garlic. Quite a lot of the recipes I have tried involve marinating before cooking and frankly, on a weekday when I want dinner in a flash, mixing up a marinade is not what I want to be doing. My satay pork fried rice has all the flavours you'd want from satay, is super simple to make and contains three different vegetables. As it's a versatile recipe I've popped a couple Satay Pork Fried Rice
I really like the flavour of satay: nutty, salty and with a hint of ginger and garlic. Quite a lot of the recipes I have tried involve marinating before cooking and frankly, on a weekday when I want dinner in a flash, mixing up a marinade is not what I want to be doing. My satay pork fried rice has all the flavours you'd want from satay, is super simple to make and contains three different vegetables. As it's a versatile recipe I've popped a couple 
I often get left with carrots at the bottom of the fridge. They play an overlooked, but important, base in so many meals: part of a mirepoix, in casseroles and in pies to name a few. Rarely, in my kitchen anyway, do the carrots get to be the star of the dish. So when some beautiful rainbow carrots arrived in the veg box it would have been rude to simply chuck them into various dinners. This time, I wanted to celebrate this lovely root in a rainbow 
There's no denying that this is a plate full of colour; it's also absolutely bursting with flavour. These Tandoori Chicken Flatbreads are a recipe of two halves: you can make it all at once, or alternatively, do as I did and batch cook the tandoori chicken and keep it in the freezer to make weeknight meals like this. The flatbreads are topped with a whole load of fresh salad, spiked yoghurt, mango chutney, the warm chicken and fresh chillies. They 
At this time of year I get all the spices out of the cupboard and start to use those that I forgot about over the summer months. I found a tub of my homemade keema spice mix and although I know it's delicious with lamb I wanted to try and make a veggie version. After trying out a few different vegetables and quantities I decided that I like this version of my vegetable keema rice the best. Not only is it easy and filling, it's also got four different 
From time to time I get a recipe stuck in my head and I can think of nothing else until I make it. These sticky soy and chilli chicken thighs are exactly one of those recipes. There were several criteria that these thighs had to fulfil and anything short of my imagined flavour would not suffice. Most importantly they had to be sticky; properly glazed so that they left trails of marinade on the plate. Secondly, they had to have a salty soy base and 
When I cut into a lemon I can't help but give it a good sniff. It's the same with lime and grapefruit. There's something about that citrus smell that I just can't wait to inhale; especially if it's a drizzly day. I also love tropical flavours at this time of year: coconut, passion fruit, mango, you name it! Combining a bit of citrus and a bit of tropical was the idea here so I set about baking some lemon and coconut flapjacks.
I often make macaroni cheese, or some variation of it. I like to play around with adding vegetables, different cheeses or flavours in the sauce. This three cheese and cauliflower macaroni cheese is one of the most delicious I've made. The combination of Emmental (for sweetness and stringiness), Cheddar (for bite and cheesiness) and Parmesan (for savouriness) means you get the best of all the cheeses! And don't worry, there's a cauliflower in there 
I love a straightforward dinner. However being straightforward doesn't mean there's any skimping on flavour. Grabbing a few ingredients out of the fridge and cupboards, chucking them in a roasting tray and miraculously taking the finished dish out of the oven at the end is the weeknight dream. My Greek chicken tray bake is a two tray affair (I know, slightly more involved than one tray) and really delivers on flavour. The flavours of Greece; oregano, 
I used to think I didn't like dried apricots. As it turns out, I do, but only the extra squidgy unsulphured ones. When you bite into them or pull them apart it's almost like they are full of thick honey and you can see the strands of sticky apricot trying to hold on to the other half. They are the perfect addition to some apricot and coconut granola; a burst of sunny-day flavours for breakfast is how I like to start my day.
Sometimes I end up with an awful lot of veg in my fridge. I use bits and bobs throughout the week but despite my best brassica consuming efforts I still get left with some of it. These leftovers often end up in a soup (my autumn minestrone is a great way to use kale) but recently I wanted to make something different. I really like green veg with pasta so I grabbed my veggies, some gnocchi and cheese and set about making a gnocchi, kale and spinach 
