Spicy Roasted Butternut Squash Soup

I was delighted when my cousin gave me this recipe. For years I’ve been borderline severing a digit hacking up the butternut squash, little did I know you can halve it and roast it in the oven. It turns out even better and you still have fingers left. Bonus!

The butternut is infused with the delicious chilli and garlic and has all the winter feels. Best eaten on a lazy day watching films on the sofa all snug and warm.


1 butternut squash

4 garlic cloves

Glug of olive oil

Salt and cracked black pepper to season

1 whole red chilli – sliced

500ml vegetable stock

Teaspoon chilli flakes


Pre heat oven to 200c / 180C

Cut your squash in half and deseed. Place cut side up on a foil lined baking tray, score and drizzle with olive oil. Season with salt and cracked black pepper. Add your garlic cloves kept whole on top of the squash along with your chopped fresh chilli.

Roast in the oven for 50 minutes.

Remove from oven and scoop out the flesh and blend adding as much or little chilli flakes as you desire. I found 1 teaspoon just right.

Passion Fruit and Honey Yoghurt Bowl

Such a delicious alternative to bread for breakfast when you want to keep things a little on the lighter side. Tropical passion fruit, a drizzle of honey and a sprinkling of crunchy granola. It feels like a holiday in a bowl. Hope you haven’t used all your passion fruits in your porn star martini’s!


Cup of fat free Greek yoghurt

Drizzle of honey

2 tablespoons granola of choice

1 passion fruit


Pour your yoghurt into a bowl

Drizzle over your honey, sprinkle on your granola and finally cut your passion fruit in half and spoon over the seeds.

Cream of Leek and Sweetcorn Soup

This is such an amazing combination. Quick and simple to make and you’ve got lunch for a few days. This leek and sweetcorn soup tastes a lot more luxurious than it is. It’s surprisingly low in calories as it’s as it’s all veg and stock. The addition of a dash of cream would obviously up the calories but it does make it more silky and indulgent.

Serves 2


1 large leek sliced into rounds

500g frozen sweetcorn

Salt and cracked black pepper to season

500ml vegetable stock

100ml cream (optional)

Tablespoon butter

x2 garlic cloves (minced)


Melt the butter in a large frying pan and add the chopped leek, minced garlic and sauté for 5 minutes or so to soften the leek.

Now add the sweetcorn and cook for another couple of minutes, moving it round the pan with a wooden spoon.

Add your stock and stir to combine.

Simmer for 10 minutes over a lowish heat.

Allow to cool and blend until smooth.

Finally season to your liking with salt and cracked black pepper and add a swirl of cream if you fancy it.

Tiddly Oggies

My Nan used to make these and call them tiddly oggies. Apparently, it’s the cornish word for pasty. Traditionally they are made with minced beef and potato but my Nan used to make them with cheese and onion.

I’ve added tomato, mango chutney and oregano. They’re wonderful and everyone will snap them up in a flash so make double the amount you need!

Makes 5


500g ready roll shortcrust pastry

A little flour to roll out pastry

180g mature cheese – diced

6 cherry tomatoes – cut into quarters

2 teaspoons oregano

Half a diced onion

Salt and cracked black pepper to season

2 tablespoons mango chutney

Beaten egg or milk to glaze.


Pre heat oven to 200c / 180c

Firstly roll out your pastry on a floured work surface.

Now get a teacup and place it upside down to cut out your shapes for your tiddly oggies. You need 2 per tiddly oggie as one is going to be the base and one is going to be the lid.

I found that 500g of pastry makes 5 as you get 10 circles.

When you’ve cut them out place 5 of them on a foil lined baking tray and set aside.

In a large mixing bowl add all your ingredients and mix with a wooden spoon to combine thoroughly.

Spoon on the filling across the 5 pastry bases and press on the lids pressing around the sides to crimp the edges and make sure they are fully sealed.

Brush with beaten egg and bake on the middle shelf of the oven for approx 15-20 minutes. When they look golden take them out and watch them disappear before you even get a look in!

Fruit Smoothie

Getting the day off to a great start, this fruity smoothie is bursting with vitamins. Strawberry, pineapple, melon and orange.

Great for breakfast on the go when you’re short on time or a post work out energy boost.

Serves 2


5 strawberries

2 slices of pineapple (round)

1/4 small honeydew melon

Juice of an orange

A few cubes of ice


Simply chop all your fruit except your orange and blitz with a few cubes of ice in your blender. Squeeze in your orange, stir and enjoy.

Grazing Board

The Perfect fuss free way of feeding people so you can join in the fun yourself. Lovely on a buffet table, after a light meal or in the garden with drinks.

This gorgeous grazing board is such a lovely idea as everyone can help themselves while the only job for you to do is pop the cork and pour the fizz.

By no means is the list below a strict instruction simply a suggestion. Feel free to add your own favourites.


Cheddar – I like Cornish Cruncher

Wensleydale with cranberries

Smoked cheese

Red grapes

Green grapes





Mini Vine tomatoes

x3 varieties of crackers


Rocket to decorate

Vegetable Dhansak

A delicious curry for meat free Monday, it’s also vegan. Vegetable Dhansak, bursting with delicious spices, vegetables and lentils. A healthy low calorie curry as a tomato based sauce.

This reminds me of my childhood as this is what my Mum and Dad always ordered from the take away. I’ve eaten Indian food for as long as I can remember, as hard as it is to choose it’s my favourite cuisine.

The flavour is really authentic and the addition of curry leaves really lifts the recipe. A sweet and rich curry sauce that has just the right amount of heat. I really hope you try it and enjoy it as much as we did.

Serves 4


1 teaspoon garam masala

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon chilli powder

1 teaspoon ground tumeric

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

1 teaspoon ginger paste

1 teaspoon fenugreek leaves

4 curry leaves

Salt and cracked black pepper to season

2 tablespoons ground nut oil

200ml water

1 onion – diced

Tin of chopped tomatoes

3 garlic cloves – minced

75g red lentils

1 tablespoon brown sugar

Cup of sweetcorn

Cup of frozen peas

1 small broccoli – chopped into small florets

Rice, naan bread, mango chutney and fresh coriander to serve


In a large pan add your lentils, chilli, garam masala, ground coriander, cumin, turmeric, cardamom, cloves, ginger paste and curry leaves and pour over your water, tomatoes and broccoli. Start to simmer gently giving a little stir every now and then.

Meanwhile in a separate large pan add your ground nut oil and slowly pan fry your diced onions until soft and translucent, stirring all the time. After a minute add your mixed garlic. Keep stirring.

Now add your onions to the lentil mix and the sweetcorn and peas.

Simmer gently for 20 minutes or so until the vegetables are cooked through, season, swirl through your fenugreek and brown sugar.

Serve with fluffy white rice, naan bread and fresh coriander for extra delight.

Tip: Add a few cardamom pods to your rice while it’s cooking to add a fragrant flavour.

Mushroom and Thyme Soup

One for my vegetarian friends, this is such a gorgeous soup. It’s not easy trying to make a mushroom soup look pretty let me tell you, but don’t let that put you off. It’s so creamy and full of rich mushroom flavour with just the right hint of thyme.

As always with my recipes, quick and easy too. Hope you give it a go.


1 onion – diced

2 cloves garlic – minced

300g mushrooms – chopped

100ml Greek yoghurt

6 thyme stalks

1 litre vegetable stock ( you can use fresh or 3 veg oxo cubes)

Salt and cracked blacked pepper to season


Pan fry your onions and after a minute of stirring add your garlic and sprigs of thyme. Keep stirring until your onions are soft and translucent. It will smell wonderfully fragrant.

Now add your chopped mushrooms so they can infuse in all the loveliness.

Pour in your stock and simmer for 10 minutes or so.

Now use a stick blender to blend to a smooth liquid or pop in your blender and blitz.

Swirl through your Greek yoghurt and season with salt and pepper.

Fact: Mushrooms are a rich, low calorie source of fibre, protein, antioxidants and selenium. Selenium supports the immune system and helps prevent damage to cells and tissues.

Mini Mozarella, Tomato, Pasta Salad

I love salads and make so many varieties. This one is a favourite and great for an on the go lunch. The fresh tomatoes along with the sun dried ones give a real depth of flavour. Drizzled in extra virgin oil, white wine vinegar, lemon juice and spritzed with salt and cracked black pepper.

This is also a lovely dish served at a BBQ as a side. I can’t wait for BBQ’s in the sun with glasses of chilled rosé and the tunes on. Is any one else looking forward to BBQ’s?

Serves 2


Mini Mozzarella – 1 small tub

6 sun dried tomato slices

Handful of fresh green and kalamata olives,

1 spring onion – chopped

6 small vine tomatoes – chopped in half

Cup of wholewheat fusilli pasta


Simply cook your pasta until al dente in boiling salty water. Drain and swirl over a little butter.

Toss into all your ingredients and drizzle with extra virgin olive oil, a little white wine vinegar, fresh lemon juice, salt and cracked black pepper.

Easy Tomato Pasta Sauce

Tomato sauce is the base of many a delicious dish but this version is perfect for pasta, with fresh grated parmesan cheese and fresh basil. A great meal for when you come home tired and want something delicious but also simple.

I make this sauce in batches and freeze some as it keeps in the freezer for a couple of months. This is ideal if you are cooking for one as you can bring out a batch the day you intend to use it.

Serves 4


4.5 tablespoons extra virgin olive oil

1 large onion – finely chopped

1 clove garlic

Tin of chopped tomatoes

Salt and cracked black pepper to season

1 finely chopped celery stalk

1 finely chopped small carrot

Pasta – allow 125g per person

Fresh parmesan and basil to serve (optional)


Firstly make your soffritto by placing 4 tablespoons extra virgin olive oil, minced garlic, chopped celery, chopped carrot and salt and pepper in your large pan. Simmer low and slow to soften while stirring all the time.

Now add your chopped tomatoes and stir to combine.

Turn the heat down so it’s on a low simmer and leave to simmer to approximately half an hour.

Meanwhile, cook your pasta according to your instructions in a large pan of salty, boiling water. Give a little stir now and again.

Once al dente with a nice bite, drain but not too vigorously as a little bit of the cooking water is good. Stir through half a teaspoon of extra virgin olive oil and add to the delicious tomato sauce.

Swirl to coat the pasta and serve straight away with a good grating of fresh parmesan and more cracked black pepper. Rip up some basil leaves if you are a basil fan like me.

Tip: Buy the best quality Italian tomatoes that you can and if you like a bit of a kick, to make Arrabiatta simply add a couple of whole fresh, red chillis while simmering your sauce and chop them up and add them at the end for your desired heat.