Gochujang Hanger Steak

I’ve said it before, and I’ll say it again: hanger steak is delicious. It has gained notoriety in recent years for being extremely tender and melt-in-your-mouth delicious. It used to be a very cheap cut of beef, but prices have increased with demand. The truth is that the hanger steak doesn’t do anything during a…

S’mores Cake Bars

A while ago I was experimenting with brownies, but I didn’t have enough fat content and they baked a bit too dry. So, instead of lamenting, I blitzed them into brownie crumbs, and froze them for a later date. I knew they’d come in handy as a base layer for something. One day, while needing…

Vegan Chocolate Chip Cookies

I haven’t planned to make a bunch of vegan recipes, but I had the right ingredients lying around that needed using up. Plus, it’s always fun making cookies! The other beauty of this recipe is that it can all be made in one bowl, which makes for much easier clean up. You can change the…

Brown Butter Apple Cake

Sometimes I buy apples, eat a few, and then leave the rest bit too long so they start to get a bit soft. But fear not. There are plenty of delicious recipes that use up apples. This recipe is quick, easy and only requires one bowl to mix all the ingredients (if you can’t be…

Vegan Dragonfruit and Raspberry Ice Cream

No-churn ice cream means you can make your own ice cream without an ice cream maker. When I had an abundance of dragonfruit, I needed new ideas of how to use it. You need to leave the can of coconut milk or cream in the fridge overnight, so that it can be whipped into an…

Parsley Crusted Lamb

You know when you find an ingredient that is just so beautiful and delicious that you want to keep it simple? That’s how I feel now that I’ve discovered this incredible lamb from Eat The Kiwi. This is an incredible, simple dish and it really doesn’t take a long time or a lot of prep…

Ratatouille

I don’t often eat ratatouille, but it is such a simple dish that can be made rustic or elegant depending on the presentation. Plus, it can be made with a variety of vegetables, which makes it a flexible recipe too. I used my mandolin to slice all of my vegetables to equal thickness. I also…

Dragonfruit Cheesecake Bars

There’s just something so incredible about the pink flesh of dragonfruit. It’s so captivating and bright, it makes me smile. I know, that sounds weird – but it’s the truth. This recipe came about because, surprise surprise, I had random things in my house that needed using up. Dragonfruit is currently my Eat Fresh veggie…

Green Pearl Barley Risotto

The world is currently in turmoil, and there is a seismic shift occurring right now. I don’t know why the murder of George Floyd is the straw that broke the camel’s back, because I know the Black people have been protesting against discrimination by the police for decades. But, for some reason, something has clicked….

Vegan Choc Chip Pumpkin Loaf

I never really understood the American’s love for pumpkin-based desserts. I couldn’t see the appeal. However, I will raise my hand up and say that I was judging a book by it’s cover. Adding pumpkin makes a baked good incredibly moist, and the spices added (those normally associated with pumpkin-based desserts) add such a great…

Rainbow Chard and Mushroom Quiche

It’s time for another recipe using vegetables from EatFresh! What can I say, I’ve been getting creative with all of the organic veggies that I receive. To be honest, the bag is meant to feed a household of 3 or 4 people for 5 days (give or take), so it feeds me for longer than…

Fennel & Orange Chicken

I haven’t always liked fennel, it’s a very distinct flavour. If you don’t like licorice or anise, then fennel is not going to be to your liking. But, it is a delicious vegetable that should be given a chance. The orange and fennel perfectly complement each other, sweet and savoury blending well together. This is…