Servings: 2 Time: 5 minutes – overnight
1 cup rolled oats Topping Ideas:
1 tbsp chia seeds
1 carrot, finely grated
1 inch fresh ginger, grated
1 tsp ground cinnamon
1 tbsp raisin or chopped dates
1 1/2 cups unsweetened almond milk
1-2 tsp raw honey or agave syrup
toasted walnuts or pecans cinnamon
freshly ground flaxseed
1 cup rolled oats
1. Combine the dry ingredients together in a bowl.
2. Add the almond milk and sweetener and combine everything well.
3. Divide the mixture between two kilner jars and store in the fridge for at least 2 hours or overnight.
4. Enjoy the next morning with your favourite toppings.
Servings: 6-8 people Time: 1 hour 30 minutes
125g plain flour
125g wholemeal spelt flour
1 tsp sea salt
3 sprigs fresh thyme leaves
140g butter, cold from fridge
1 tbsp wholegrain mustard
4 tbsp ice-cold water
2 egg yolks, beaten
1 medium sweet potato, small cubes olive oil
4 sprigs fresh thyme
salt & pepper
1 tbsp coconut oil or butter
1 tbsp maple syrup
3 medium red onions, sliced
4 cloves garlic, chopped
2 large handfuls kale, roughly chopped (or spinach)
2 tbsp balsamic vinegar
250ml plant-based milk
150g goat’s cheese, rough chunks handful chopped walnuts
drizzle of honey
1. Preheat oven to 180C fan. Wrap in foil to form a parcel and bake in the oven for ~12 minutes. Toast flaked almonds for the final 5 minutes of cooking time.
2. Start with the pastry, Add the flour, salt & thyme to a food processor and pulse until combined. Add the cold butter & pulse to form a rough breadcrumb consistency. Gradually add water, egg yolks & mustard, pulsing until it forms a large dough ball.
3. Shape into a thick disk, wrap in cling film & chill ~30 minutes.
4. Once chilled, roll it between two sheets of baking paper into a circle about an inch bigger than the tart tin base. Keep a small amount of dough spare in case you need to fill in any gaps.
5. Carefully lay the pastry over the tin, press into edges & prick the base with a fork. Move to the fridge for another 10 minutes.
6.Cover with baking paper, fill with baking beans & blind bake for 15 minutes. Remove the baking paper, brush the base with beaten egg & bake for another 10 minutes.
7. To make the filling, toss the sweet potato in olive oil, thyme, salt & pepper & bake for 25 minutes until soft. Meanwhile, sauté the onion & garlic in olive oil & maple syrup for ~10 minutes on a high heat (2 mins) then low heat (8 mins) until soft & caramelised. Add the kale, balsamic vinegar, salt & pepper, Stir, cover & leave to cook for another 5 minutes.
8. In a large mixing bowl, whisk the milk and eggs. Add in most of the goat’s cheese, the onion mixture and half of the sweet potato cubes.
9. Pour filling into the tart base & top with remaining sweet potato, goat’s cheese, walnuts, a drizzle of honey and extra thyme. Bake for 35-40 minutes, stand for 5 minutes.
Servings: 4 Time: 45 minutes
1kg cherry tomatoes To serve
3 tbsp olive oil
1 tbsp dried oregano
salt and pepper
1 tbsp olive oil
1 large onion, finely diced
4 garlic cloves, chopped
1 tsp nigella seeds
3 chicken breasts or thighs, chopped into bitesize chunks
handful oregano sprigs, plus extra to serve
1 tbsp tomato purée
150g black kalamata olives, pitted
1kg cherry tomatoes
1. To make the home-roasted tomato sauce, preheat the oven to 150C. Toss the cherry tomatoes in the olive oil, dried oregano, salt & pepper and spread out in a baking dish. Roast the tomatoes for at least 1 hour. If you have longer, slow roast the tomatoes at 140C for 2 hours. Once cooked, remove from the oven and allow to cool. Then pulse a few times in a blender to form a sauce. I like to keep this textured with some tomato bits left, but a smooth creamy mixture is also delicious.
2. Whilst the tomatoes are cooking, start on the rest of the dish. Heat 1 tbsp olive oil in a pan and add the onions, garlic and nigella seeds. Cook until soft and translucent.
3. Add the chicken pieces, cook for 5-10 minutes until golden brown all over and chicken is no longer pink
4. Add the oregano and tomato purée and cook for a few minutes, then add the home-roasted tomato sauce and olives.
5. Cook over a gentle heat for 15-20 minutes to allow the flavours to infuse.
6. Meanwhile, bring a large pan of water to boil and cook the orzo for ~8 minutes until nearly cooked. Al dente is what you’re aiming for! Drain and rinse well then add this to the chicken and tomato sauce.
7. Divide between four dishes, crumble over the feta and extra oregano and serve with some fresh rocket and pumpkin seeds for good measure!
Servings: Appx 8 Time: 1 hours
130g plain or wholemeal flour Glaze:
100g spelt flour
100g ground almonds
150g coconut sugar (or brown muscovado)
1 inch grated ginger root
3 tbsp ground ginger
1 tsp nutmeg
1 tsp cinnamon
1 tsp baking powder
1 tsp bicarbonate of soda
4 tbsp coconut oil
1 tbsp maple syrup
300ml plant-based milk (oat, almond and coconut all work well)
50g walnuts, roughly chopped
20g pumpkin seeds (optional – I add seeds to everything)
2 tbsp maple syrup
1 tbsp ground ginger
130g plain or wholemeal flour
1. Preheat oven to 180C fan and line a loaf tin with baking paper.
2. Combine the dry ingredients together in a large mixing bowl apart from the walnuts and pumpkin seeds.
3. Gently melt the coconut oil and add this to the dry mixture along with the maple syrup and milk. Stir well to create a smooth mixture then mix in the walnuts and pumpkin seeds.
4. Pour into the loaf tin and decorate the top with any leftover walnuts or seeds.
5. Bake for 50 minutes, remove from the oven and leave to cool for 5 minutes. Then remove from tin and leave to cool on a wire rack.
6. To make the glaze, mix the maple syrup and ground ginger and roughly drizzle over the loaf once it is completely cooled.
7. Store in the fridge for extra freshness and longevity! Delicious served warm or cold.