By
Breakfast, Recipes, Vegan
0

Let's face it, Heinz and Branston do a bloody good baked bean, but did you know that you can make your own at home too? Here's a seriously quick recipe that takes less than 15 minutes to do and it'll keep in the fridge for a day or two. 1 tin haricot beans (drained and rinsed)1 small white onion (diced)1/2 teaspoon powdered garlic1/2 teaspoon smoked paprika1 tablespoon tamari, soy or Worcestershire sauce1 tablespoon brown sugar1 teaspoon dried chilli flakes ((optional))1 400g carton passata1 tablespoon olive oil Saute the onion in the oil, in a non-stick saucepan over medium heat for 3 minutes until see-through. Add all the other ingredients and simmer for 10 minutes. Add water if the mixture becomes too dry.Serve with a crispy jacket potato, or as a breakfast side.

By
Curries, Recipes, Vegan
0

This curry is seriously quick to make, uses store cupboard basics and is really cheap per portion too. You can add any vegetables you want and change the heat by adding or removing chilli. 1 large brown onion (roughly diced)2 cloves garlic (minced)1 thumb sized piece fresh ginger root (grated)1 teaspoon black mustard seeds ((optional))1 400g tin chickpeas (drained and rinsed)1 400g tin chopped tomatoes1 400g tin coconut milk500 g white potatoes (diced into big chunks)2 large carrots (roughly chopped)1 tsp ground turmeric1 tsp ground cumin1 tsp ground coriander1 tsp dried chilli flakes500 ml vegetable stock2 tablespoons olive oil Heat the oil in a large non-stick pot over moderate heat and then fry the onions slowly until they are see through.Add the garlic, ginger and mustard seeds and fry for a further 3-4 minutes. You can also use garlic & ginger

By
Recipes
0

Chicken Gyros with Tzatziki This light and refreshing dish packs a ton of protein and is ideal for a Spring BBQ! For the chicken1 kg Skinless chicken thigh or breast fillets (Cut into thick strips)4 Cloves Garlic (Chopped finely)1/2 tsp Cumin1 tsp Smoked Paprika1/2 tsp Black Pepper (Ground)The juice of two lemonsThe zest of a lemon70ml Extra Virgin Olive OilFor the Tatziki350 g Greek Yoghurt1 Medium Cucumber1 Clove Garlic1 Small Handful Fresh Dill1 Small Handful Fresh MintThe juice of one lemon Mix all of the chicken ingredients other than the chicken in a large bowl. Mix wellAdd the chicken, coat fully and leave to marinade in the fridge for at least an hour (ideally 5+)While marinading, make your Tatziki. Start by cutting the cucumber into eighths, lengthwaysCut out the seeds from the middle and discardGrate the cucumber roughly into a bowlTip your

By
Recipes
0

This recipe is from one of my cookbooks - Cut the Crap - No Bullsh*t Cookery Volume 2. Download your copy from by clicking here. These go great as a side or as a meal all on their own!  2 large sweet potatoes (cut in half lengthways)8 rashers streaky bacon1 tablespoon coconut oil1 tablespoon soured cream1 handful chives (chopped finally) Preheat the oven to 200CPlace the bacon on a cooling rack placed in a large rimmed baking trayPlace the sweet potatoes on another baking tray, drizzle with melted coconut oil and season with salt and pepperPut both trays in the oven and cook for 30-40 minutes until the potatoes are soft and the bacon is crispyRemove from the oven, scoop some of the flesh out of the potatoes (keep it half and use half for something else)Finely chop the bacon strips and mix

By
Breakfast, Recipes
0

  Traditional Scotch Pancakes, just the way my maw used to make them! 225 g self-raising flour2 medium eggs50 g caster sugarMilk make up the eggs to 300ml150 g frozen or fresh blueberriesA drizzle Maple SyrupPinch salt Sift the flour, sugar and salt together into a mixing bowlBeat the eggs together in a measuring jug, then add milk up to the 300ml mark.Slowly mix the egg/milk mixture into the flour/sugar/salt and whisk into a smooth batter.Grease a large, flat based frying pan with butter or oil and heat over medium heat until the butter starts to bubble and turn light brown.Place a tablespoon of batter at a time into the frying pan and watch for bubble to appear on the top. Once that happens, flip over and cook for a further minute.Keep going until all of the batter is used up. Stack high

By
Breakfast, Recipes
1

This overnight oats recipe is so simple to make the night before so you're not skipping breakfast in the morning! This super simple breakfast can be made the night before to make busy mornings much easier. Add the basics (oats and yoghurt or milk) and then alternate toppings depending on what you like. 50 g rolled oats140 g greek yoghurt100 g raspberrys50 g blackberries15 g crushed walnuts5 g sesame seeds (sprinkle on top) This is so easy to do. Place the oats and yoghurt into a container and mix well. Place in the fridge overnight.In the morning, add the fruit and nuts/seeds to the top.You can add any fruits you like - for example, banana & walnut with a drizzle of maple syrup is a nice combination too. See last wee's recipe - click here