Mexican Seven Layer Dip

This is ABSOLUTELY the perfect dip to make for dinner parties! It’s seven layers of refried beans, sour cream, guacamole, tomatoes, olives, cheese, and onions. It’s AMAZING. It’s best with corn chips because you can use them to scoop up a bit of each layer. Oh god, I’m getting hungry just thinking about it.  You need: Refried bean layer 1 large can of refried beans … Continue reading Mexican Seven Layer Dip

Roasted Garlic and Tomato Soup

Soup season is upon us! I wanted to make a brand new soup for my first soup of the season, and I’ve hit the jackpot. This may well be the BEST soup I’ve ever made. I’ve made roasted tomato soup a few times, and it’s NEVER been this good. It’s rich, smooth, and full of fresh flavour. Best of all, it’s very healthy! Don’t be … Continue reading Roasted Garlic and Tomato Soup

Pesto, Spinach and Tomato Tart

If the sun ever does come out and you want something amazingly light, easy and vegan to have for dinner, take on a picnic or stuff in your lunch box (the possibilities are endless really), this tart is what you need! I reckon even my dog could make it (she quite frequently runs in to glass doors) it’s that simple! Serves 4: 3 handfuls of basil 100g … Continue reading Pesto, Spinach and Tomato Tart

Me & Hugh: Patatas Bravas

Serves 2 200g leftover cooked new potatoes 4tbs olive oil For tomato sauce: 2tbs olive oil 1 onion Few sprigs of thyme 3 garlic cloves 1 small chilli 400g tin of plum tomatoes 2tbs paprika Pinch of sugar Seasoning It might have been the arrival of the sun or my desire to experience warmer climes but this week I found myself cooking a classic Spanish … Continue reading Me & Hugh: Patatas Bravas

Roasted Veggies with Rocket and Halloumi

This is one of my favourite go-to dishes. It’s ridiculously yummy, easy AND healthy, so it’s perfect to make after work. I have to add the halloumi so it’s not too saintly…! Enjoy with an ice cold glass of Sauvignon Blanc. Lovely! Serves 4 ish (depends on how hungry you are!) sunflower or vegetable oil 1 packet of Chantenay baby carrots 1 large courgette, chopped into … Continue reading Roasted Veggies with Rocket and Halloumi

Veggie Breakfast Stack

We have this at a weekend instead of a full blown English Breakfast.  It’s easy peasy, takes no time at all and you can add pretty much whatever you fancy.  Plus, it’s an attractive alternative for that unexpected guest when you have forgotten the bacon and sausages! Ingredients (per person) 6 Mushrooms – sliced thinly 10 Cherry tomatoes  – halved ( If you wish add a layer of … Continue reading Veggie Breakfast Stack

Me & Hugh: Tomato & Mozzarella Risotto

Serves 4 750ml veg stock Large knob butter 1 finely chopped onion 250g risotto rice 200ml tomato sauce 1 ball buffalo mozzarella Salt and pepper Olive oil to serve I didn’t expect it to happen so quickly, to be honest. You know, the sense that I didn’t need meat to make a meal. When I began my veggie challenge at the start of the year, … Continue reading Me & Hugh: Tomato & Mozzarella Risotto

Me & Hugh: Aubergine Parmigiana

Serves 3 2 large aubergines 2 balls buffalo mozzarella 35g parmesan or goat’s cheese 2 tbs oil 2 onions 3 garlic cloves 2 tins of plum tomatoes 1 bay leaf Before last week, my aubergine knowledge began and ended at Dulux’s garish ‘soft aubergine’ which, the shop assistant at B&Q kindly informed me in 2007, was ‘warm and yet modern’. Now, I don’t know whether … Continue reading Me & Hugh: Aubergine Parmigiana

Spicy Lamb Ragu

I created this Ragu dish mostly by accident and after many failed attempts trying to make ‘perfect’ Bolognese. My school of thought when cooking is two fold: 1) If you like it, throw it together in a pan and see what happens. 2) Have fun, put music on, have a beer or glass of wine and be creative! You will need: Ragu: A medium sized red onion – finely chopped 3 cloves of garlic … Continue reading Spicy Lamb Ragu


Paprika Roasted Pumpkin & Chicken

Having never used pumpkin in cooking before, I decided to adapt an already favourite recipe of mine to try it out. After tasting this, I’m certain I’ll be using it again — it’s delicious! I used this in place of a Sunday roast and it worked very well. It’s warming and filling, so perfect for cold autumn days, and take surprisingly little work to make. … Continue reading Paprika Roasted Pumpkin & Chicken

Peppers agogo!

Lentil, Tomato & Red Pepper Soup

2 tbsps olive oil 1 large onion – chopped 2 red peppers seeded and chopped 1 tbsp paprika 1 vegetable stock cube dissolved in 1 pint boiling water 1 can chopped tomatoes 2 oz red lentils Salt and pepper Creme fraiche or single cream Parsley Heat the oil and saute onions and peppers until soft. Add paprika and cook for one minute more. Add stock, … Continue reading Lentil, Tomato & Red Pepper Soup