Smoky Bean Chilli (VEGAN)

Chilli’s are so versatile and great for cooking in bulk and freezing so you have a quick easy meal in minutes.  This chilli benefits from the addition of smoked paprika to give it a lovely smoky earthiness.

Prep time: 5 minutes
Cooking time: approximately 60 minutes
(Serves 4)


3 x 400g tins (14 oz)  kidney beans (drained)
1 onion
1 green pepper (optional, but recommended)
2 peeled cloves garlic
2 tsp cumin
½ tsp chilli flakes
¼ tsp cayenne
1 tsp smoked paprika
1 tsp dried oregano
1 ¾ 400ml (14oz) tins of crushed tomato
800ml (30 fl oz) water


  1. Finely chop celery, green pepper and onion, crush garlic cloves
  2. On a medium – high heat in a large pot water fry celery, green pepper, onion and garlic until onions are translucent
  3. Once onions are translucent add kidney beans, crushed tomatoes, water and cumin, smoked paprika, chilli flakes and cayenne pepper
  4. Stir, bring to the mixture to the boil and then turn to a medium heat to a vigorous simmer
  5. Once the mixture is thick, reduced and about 5-10 minutes from being fully reduced (at the 40-50 minute cooking mark) add the dried oregano and cook for a further 5 – 10 minutes until the desired consistency.
  6. Great served with rice, tortillas or baked potato wedges covered in a big dollop of guacamole.

Watch me make it:


Pumpkin & Pecan Pie Rolls

This quick and easy dessert is popular in my house!  Using simple and healthy ingredients it’s the perfect thing to make if you need to whip up a quick dessert for guests or a party.  Can be made gluten free by using gluten free bread.  Absolutely delicious served with a plant-based ice cream or cream. Using sugar syrup gives the rolls a lovely crisp caramelised outside and makes the bread easier to roll up.


Prep time: 15 minutes
Cooking time: approximately 30 minutes
(Makes 12 rolls)


100g dates (3.5 oz)
40g crushed pecans (1.5 oz)
200g pumpkin puree (7 oz)
2 grated apples (sweet ones preferably) skins on
1tsp mixed spice
1tsp cinnamon
30g sugar (1 oz)
12 slices of bread (with crusts removed)

Sugar syrup (optional but highly recommended)
300g (10.5 oz) sugar dissolved in 200ml (7 fl oz) boiling water



Filling the bread slices and folding into the middle
  1. Preheat oven (180°c fan, 400°f, 200°c conventional)
  2. In a small glass jar cover dates in boiling water (just cover, you don’t want to make the date paste too runny).  Leave to stand for 10 minutes.
  3. Whip dates and water into a thick paste with a fork.
  4. Add date paste, crushed pecans, pumpkin puree, grated apples, mixed spice, cinnamon and sugar into a bowl and mix thoroughly.
  5. Mix sugar syrup by dissolving the sugar in boiling water in a shallow bowl.
  6. Dip each slice of bread in the sugar syrup, not so they are drowned in it, but moistened and coated on both sides.
  7. Spoon about 2 tablespoons of the pumpkin mixture into the centre of the slice and fold over either side so they resemble a roll with a join in the middle.  Place on a lined baking tray join side down.
  8. Repeat until you have run out of bread and filling.
  9. Cook in a preheated oven for 15-20 minutes until browned on top side.
  10. After 20 minutes turn rolls over join side up and return to the oven for a further 10 – 15 minutes until browned.
  11. Delicious served with vegan ice cream, soya cream or on their own as finger food.

Watch me make it:

Spiced Roast Pumpkin Dip

This dip is so creamy, rich and easy to make.  While none of the ingredients dominate, it’s the roasted cumin seeds that are the star of the show and give the dip a complexity of flavour for very little effort.   This is the type of thing that can be quickly whipped up for a party and people will love it!

Prep time: 5 minutes
Cooking time: approximately 40 minutes
(Serves 4)


1 de-seeded slice of pumpkin (approx. 250g / 9oz) with skin on
2 cloves of garlic (skins on)
100g (3.5oz) drained cooked cannellini beans (or other white bean)
Juice of 1 lemon
2 tbsp tahini paste (or peanut butter)
1tsp whole cumin seeds
½ tsp chilli powder


  1. Place pumpkin and unpeeled garlic cloves on a baking tray and bake in an oven preheated to 180°c fan, 400°f or 200°c conventional for 35-40 minutes.
  2. Dry roast cumin seeds on a medium heat frying pan until toasted and fragrant (about 5 minutes), they should darken in colour but not burn.  If you do burn the seeds, roast some new ones.  Burnt cumin seeds are bitter and will ruin the smoothness of the dip.
  3. Once pumpkin and garlic are baked, remove the skins from the garlic and scrape the pumpkin from it’s skin and place with the other ingredients into a food processor and blend until smooth.
  4. Great served with potato wedges, corn chips or crudités.

Watch me make it:



Simplicity wins the day.  This simple lentil dal recipe punches above it’s weight for flavour considering the effort involved.  This is my can’t be bothered go to.  High in protein and easy to assemble I’m sure you’ll like it!

It’s perfect to make in bulk, freezes well and through different toppings, the addition of spinach and/or coconut milk can be switched up if you’re eating this on consecutive days!

Prep time: 2 minutes
Cooking time: approximately 40 minutes
(Serves 4)


250g (9oz) lentils
900ml (2 pints) water
½ tsp turmeric
1 tsp coriander
1 ½ tsp cumin
¼ tsp chilli
1 onion
2 cloves garlic
100ml (3.5 fl oz) crushed tomatoes
1.5 tsp cumin seeds (for roasting)
Salt to taste

Coconut variation

100ml (3.5 fl oz) tin of coconut milk


  1. Chop onion and garlic finely
  2. Rinse the lentils under a tap
  3. In a pot water fry onion and garlic until translucent (on a medium to high heat)
  4. Add spices – coriander, cumin, turmeric and chilli powders and fry for 2 minutes (add a dash of water if required)
  5. Add water, lentils, salt and crushed tomatoes and bring to the boil
  6. Scoop off any foam that has formed on the top and reduce to a medium heat
  7. Cook for approximately 30 minutes until the dal has thickened
  8. In a separate pan dry roast the cumin seeds on medium heat, stirring constantly, until aromatic (be careful not to burn them)
  9. Add the roasted seeds to the dal
  10. If making the coconut variation:
  11. Split the dal across 2 pots and add coconut milk to one
  12. Cook both pots until the thickness you like – about 10-15 minutes should give you a thick creamy dal
  13. To serve sprinkle with Garam Masala and fresh coriander leaf if you fancy
  14. Great served with rice or chapattis

Watch me make it:



If you love potatoes you’re going to love this!  Paprika (dauphinoise style) potato bake.  Layers of luscious potato with a paprika cream.  Baked to perfection. You have a choice of using processed plant-based cream or a whole foods lower fat version!  Enjoy!

Prep time: 15 minutes
Cooking time: approximately 1 hr
(Serves 4)


Soya Cream version

500ml  (17.5 oz) plant-based cream (oat or soya)
700g (1.5 lbs) potatoes
1tsp smoked paprika
1 tsp sweet paprika
1 tsp salt (to taste)
2 tsp garlic powder
2 scallions
1 red onion
100ml (3.5 fl oz) water

Bechamel lower fat cream

1.5 lbs potatoes
500ml (17.5 oz) plant milk
2 scallions (chopped finely)
1 red onion (thinly sliced)
20g (1 oz) cashews (soaked and drained)
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp salt (to taste)
2 tsp garlic powder
3 tbsp nutritional yeast (optional)
1.5 tsp tapioca powder


If you are using plant-based cream:

  1. In a jug mix together the plant-based cream, water, garlic powder, salt and smoked and sweet paprika – mix together thoroughly.

If you are making your own bechamel cream:

  1. In a blender blend together the plant mylk,  cashews, garlic powder, salt, tapioca powder and nutritional yeast until smooth.
  2. Add mixture to a saucepan on a medium heat.  Keep stirring for about 5 minutes until the mixture turns into a watery custard.
  3. Take the saucepan off the heat and whisk in the smoked and sweet paprika

Making the bake


  1. Preheat oven 375°f / 190°c conventional / 170°c fan
  2. Slice potatoes into 2mm thick slices
  3. In a 400(W) x 270(D)mm oven proof dish lay one layer of the potato slices so they just overlap each other
  4. Pour a layer of the cream, sprinkle with sweet paprika, add another layer of potato slices and continue until the cream and the potato slices are finished.
  5. Top with chopped scallions and sliced red onion
  6. Cover with foil and bake for 30 minutes
  7. Remove foil and test with a skewer that potatoes are cooked through
  8. Return to the oven 400°f / 200°c conventional / 180°c fan until golden on top
  9. Remove from oven and leave to stand for 10 minutes before slicing to serve

Watch me make it:


This simple curry is always a firm favourite in our house.  The combination of the chickpeas, potatoes and simple spices never fails to please.  This hearty dish is easy to prepare, can be made in bulk and freezes well.  Enjoy!

Prep time: 10 minutes
Cooking time: approximately 1 hr
(Serves 4)


2 400g tins chickpeas
1 400g tin tomatoes
2 medium potatoes
500ml water
1 onion
4 cloves garlic
1 inch fresh ginger root (peeled)
1-2 hot green chillis (seeds removed)
3tsp cumin powder
3 tsp coriander powder
½ tsp turmeric
6 cardamom pods
1 inch cinnamon stick
Salt to taste

To serve:
garam masala
Handful of coriander leaves


  1. Cut potatoes into 1.5 inch cubes or pieces
  2. In a blender or food processor combine peeled onion, garlic, ginger and deseeded chillis into a blender, add enough water to make a smooth, thick paste
  3. In a large pot or wok fry the onion, garlic, ginger, chilli paste until cooked (about 5 minutes)
  4. Add turmeric, cumin & coriander powders, cinnamon stick & cardamom pods and fry off for 2 minutes
  5. Add tomatoes and salt and cook mixture on a medium heat until a thick paste and all most of the water has evaporated (about 10 – 15 minutes)
  6. Add chickpeas, potatoes and water, bring to the boil, reduce to a medium heat and cover saucepan (20 minutes depending on type of potato used)
  7. Once the potatoes are tender, uncover and cook until curry is thick
  8. Serve with a sprinkling of garam masala and chopped coriander leaf


Watch me make it: