I can't begin to tell you how many versions of this stir fry I have made over the years. This particular chard and kohlrabi stir fry was a combination of leftover veg from the veg box and a few items I had in the cupboards. It's really a recipe where you can change pretty much any of the ingredients to suit what you have. Using a mix of different vegetables, sauces and meat (or veggie mince or tofu) means you get something completely different every Chard and Kohlrabi Stir Fry
I can't begin to tell you how many versions of this stir fry I have made over the years. This particular chard and kohlrabi stir fry was a combination of leftover veg from the veg box and a few items I had in the cupboards. It's really a recipe where you can change pretty much any of the ingredients to suit what you have. Using a mix of different vegetables, sauces and meat (or veggie mince or tofu) means you get something completely different every 
I remember the first time I tried Kung Pao chicken and how much I loved the numbing sensation you get on your tongue from the Szechuan pepper. In order to use up more of the vegetables from my veg box I made my version of Kung Pao chicken with mushrooms. This is definitely not a traditional Kung Pao chicken recipe, it doesn't even have peanuts, but this version in particular is known in our house as: the best stir fry you've ever made. High praise 
Perhaps I should rename my blog 'All That I'm Blending' I've been making so much soup recently. But that's the joy of soup isn't it? You can pretty much throw what you've got hanging around into the pot and miraculously out comes a steaming hot bowl of marvellous soup. My red lentil and tomato soup is no different. Made using what I had in the cupboards and fridge this felt like a meal concocted out of nothing; and I have extra portions in the freezer 
It's late autumn. I want the food on my plate to reflect the leaves on the trees outside and my chicken and chorizo tray bake does exactly that. A sizzling tray of orange, red and purple it smells so good while it's cooking and also tastes divine. Those orange juices at the bottom of the dish? Don't waste those. Tear open some crusty bread and get dunking.
Ingredients
You will need (for two):
2 chicken breasts2 red peppers, deseeded 
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 
When you get your hands on some truly spectacular ingredients they don't need much interfering with. I picked up some sublimely sweet tomatoes and a small burrata at a market recently and I wanted these simple ingredients to shine. My balsamic roasted tomatoes and burrata were served with a warm olive studded focaccia which we enjoyed eating outside for the first time this year. When you're serving up tomatoes, cheese and warm bread can you really 
So I don't know about you but when it comes to weeknight cooking I am looking for something tasty, easy and quick to cook. I simply don't have the time or energy to cook something which takes hours, so I don't. Just because something is quick to cook, doesn't mean it can't be balanced or delicious. Below are my top 7 easy weeknight dinners; recipes that I turn to again and again, maybe with a little variation in the ingredients here and there. I class 
I have to admit that I turn to a chicken dinner in some form or other most weeks. Especially as the evenings get lighter and warmer as it's an easy meal to pull together and so flexible on the ingredients used too. My latest offering, this sticky chilli chicken with avocado rice salad, is full of colour and vibrant flavour and ready in 30 minutes. Trust me on the grapefruit. If you don't fancy using chicken in this then I think tofu, halloumi or aubergine 
I always think cauliflower is at its very best when served with cheese. As much as I think this is still true I have been really enjoying roasting and frying it lately and this cauliflower and sundried tomato pasta is my current favourite way to eat cauliflower. Cheap to make, vegan, delicious and so fast to cook; we're talking 15 minutes from fridge to table. If only all weeknight cooking could be like this!
