Search here...

Get my foodie newsletter


TOP
Vegan & gluten-free tempura batter with purple sprouting broccoli
FEATURED

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?
FEATURED

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

Vegan & gluten-free skillet cookie
FEATURED

Love cookies? If you eat gluten-free, it can be hard to find a cookie recipe that actually tastes like cookies. Soft in the middle, crunchy-brown on the edges and oozing with chocolate chips, this gluten-free and vegan chocolate chip cookie recipe is exactly what your inner cookie-monster has been craving. This could also make an easy last-minute dessert to serve up for your vegan gluten-free friend – it’s so good you can serve it to everyone, so there’s no need to make up a ‘special’ vegan and gluten-free dessert. The recipe is loosely based on a gluten-free cookie recipe I

My relationship with calories
FEATURED
Lifestyle

My relationship with calories

FEATURED

I don’t count calories any more. I used to. I clung to MyFitnessPal like it was a lifeline. Can I eat that? What am I eating tomorrow? How can I burn it off? I have enough food restrictions without counting calories too. To be honest, I find calorie counting kind of unhealthy? restrictive? boring? I don’t know. Counting calories feels like counting the seconds on the clock, watching the timer and waiting for the next thing. Waiting until I’m ‘thin enough’ to run in a crop top, to wear those little glitzy shorts, to not have to think about it

Vegan & Gluten-Free Mac and Cheese
FEATURED

Mac and cheese is like, the ultimate comfort food. Starchy carbs, gooey cheese sauce and a satisfying crunch on the top. Mac and cheese though seems like exactly the kind of junk food I thought I’d had to kiss goodbye to when I started eating plant-based & gluten-free. It is literally pasta and cheese – two examples of the exact things I no longer eat This vegan and gluten-free mac and cheese recipe brings that comfort food right back to your table. This recipe gives you the basis for many a cheesy dish – use the vegan cheese sauce component

What's in season in January?
FEATURED

Oh, January. The month when we set the highest expectations for ourselves (#NewYearNewMe) and yet are purportedly likely to be the most miserable. I’ve mentioned before that I view September as more of a ‘fresh start’ than January, and I don’t entirely believe in setting resolutions. Having said that, I am (ever the contrarian) setting myself some goals this year. Fig & Fennel I launched my food photography business Fig & Fennel at the end of 2018, but I’ve been sort of waiting (procrastinating) until the new year to start working on it in earnest. I’m making Fig & Fennel

vegan and gluten-free doughnut recipe
FEATURED

I’ve posted gluten-free doughnut recipes before. My glazed gluten-free doughnuts are kinda healthy – made with coconut, rice flour and ground almonds and baked in the oven, instead of frying. Now, don’t get me wrong, they are delish – tasty and sticky and sweet – but sometimes the healthy version isn’t what we want. Eating plant-based and gluten-free can sometimes feel like you’re on a permanent ‘diet’. Especially when eating out, the gluten-free & vegan option is all-too-often a salad or a stew. And I mean, I love salads. I love a plate full of vegetables & colour & flavour.

What's in season in November?
FEATURED

Did you know I almost got married on bonfire night? We ended up moving the date, but I still love November. The smell of woodsmoke, the excuse to layer up in woolly jumpers and cute hats, pretty fireworks and (of course) toffee apples feels like the consolation prize for the clocks having gone back, and dark, cold mornings and evenings being well and truly upon us. I always think of November as an indoorsy month: those dark, cold days were made for thick blankets and vanilla scented candles, huge mugs of hot coffee and piles of books. Its a sort

Vegan Shakshuka Recipe
FEATURED

I know, its probably, like, a crime to call something ‘shakshuka’ if it doesn’t contain eggs. Literally, the dish is egg. But, no matter. Imma just go ahead and do it anyway 🤷‍♀️ This recipe makes a one pot fancy AF brunch, with no animal derived foods. How do you make vegan eggs taste eggy? The vegan egg replacement in this recipe is basically a riff on tofu scramble – not quite the baked eggs you’d normally find in Shakshuka, but the taste is definitely not far off. Black salt is the secret to that slightly sulphuric ‘egg’ taste. I