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rice and pea salad with mint, chives and herbs

This post was first published on 11 May 2016 and was updated & republished on 27 April 2019 This super-fresh pea salad came together as a quick and simple packed lunch option a few weeks ago, using ingredients I had in the house. The mint gives this dish a real feeling of spring. It would work perfectly as a side dish, or part of an early-in-the-season picnic. When I originally posted this recipe, my husband knew I’d been feeling a bit overwhelmed (I was working full time, running this blog, planning a wedding and trying to maintain some semblance of

Why am I relaunching EatsLeeds?

Why I’m relaunching EatsLeeds


Today is the day! I’ve been working really hard the past couple of months to releaunch my food blog, and now its finally live. New content The new & improved EatsLeeds blog has been launched with: Plant-based & gluten-free recipes The recipes on this blog are a combination of: Recipes originally posted on EatsLeeds (most of which have been updated to re-test the recipe and shoot better photos) Recipes posted on one of my other blogs: (my business blog, but I have been posting recipes semi-regularly on there for a while – more on that later) or

What's in season in the UK in April?

Lots of vegetables and greens come into season in April. This is also the time of year when you can start to plant window boxes with fresh herbs: dill, basil & sorrel all come into season in April. Easter This year, Easter falls during April. Easter is a time for two types of food, in my book: Eggs Whether the chocolate variety or not, the quintessential imagery around easter is of eggs. So what’s a vegan to do? I’ve got a few recipes that directly mimic eggs, including this vegan shakshuka and my vegan tofu scramble, and I’ve got a

Pesto polenta with balsamic roasted tomatoes

I’m going to be honest guys, the first time I tried this recipe it was a total disaster. My grandma hasn’t been very well lately, so I’ve been trying to go round and see her once a week, and cooking up some comfort food when I get the chance. I turn up, take over my grandparents’ kitchen for forty minutes and then me (and whichever cousins and siblings happen to be there that day) literally sit at my grandma’s feet, eating bowl food and listening to some of the stories she’s gathered over the past 80-odd years on this planet.

What's in season in March?

What’s in season in March? February this year felt like the start of spring, but the actual start of spring (the spring equinox) is on 21st March. Lambs area-gambolling through the fields, crocuses are filling parks and gardens with a splash of colour and people up and down the country are realising that they’re adults who can have a whole Easter egg as a snack if they want to, you can’t stop me. March is full of reasons to celebrate with food: St, Patrick’s Day (with my Irish Potato Farl recipe), Mother’s Day (with my mama’s recipe for Aubergine curry)

Peanut Caramel Blondies

I’ve made all sorts of gluten-free vegan brownies and blondies over the years, and these caramel peanut ones are some of my favourites. Their centre, they’re thick and gooey and (dare-I-say-it) moist. But the sugar caramelises just so, to give a solid, crunchy crust at the edges, and on the top. Vegan caramel sauce The vegan caramel sauce is perfect for these blondies, but could also be used in all manner of desserts and cakes – drizzle some over your vegan ice cream, or in between the layers on a caramel cake. How to make brownies extra gooey in the

Where to get vegan food in Leeds

Leeds food scene is exploding and veganisnm is on the rise (better intro needed). As part of my mission to help people find the best free-from spots in Leeds, this mega-post acts as a companion to my post on eating gluten-free in Leeds. Like that post, there is some simple criteria for inclusion on this list: Offer at least one vegan main dish*: it doesn’t count if you have to cobble together a meal from a plethora of vegan side-dishes *or the equivalent of a main dish on your regular menu, be that small-plates or brunch options Make it easy

Vegan & gluten-free tempura batter with purple sprouting broccoli

This gluten-free and vegan tempura batter works for anything that calls for tempura. Coat a mixture of seasonal veggies before frying them all. Try making tempura with mushroom, courgette or even tofu. Tempura has a long history in Japanese cuisine, though it is thought to have been introduced to Japan by the Portuguese. Tempura refers to vegetables (or sometimes fish) cooked in a specific batter and deep fried. Traditionally, this batter would be made from wheat flour and eggs, whipped up in very small batches with chopsticks. The idea is to keep some lumps of flour in the batter, which

what's in season in February?

February might be the shortest month of the year, but for me its usually the first time I feel like I’m getting really into the swing of things. Like, I’ll spend half of January trying to recover from Christmas. Then I’ll spend the other half feeling behind the sofa cushions for change to buy basic groceries. The shortness of February is a nice reprieve after the looong gap between the early pre-Christmas payday and the end of January. (Not to mention that some of us* may have overspent a tad bit during the Christmas season). *Me. The accusatory ‘some of