Recipe: Sweet Potato Gnocchi

I really think I might have a sweet potato addiction. Every Sunday I start thinking about what meal I could make myself to take in to work for lunch the coming week and without fail I will circle back around to something sweet potato related – salads, pastas, stews, curries, chillis; if you can put sweet potato in it, I will put sweet potato on it. Continue reading “Recipe: Sweet Potato Gnocchi”


Recipe: Halloumi salad with sweet potato croutons

Can you really claim a salad is a recipe? When it comes down to it it’s just some ingredients mixed together in a bowl. Although at its basic level isn’t all food is just ingredients mixed together in a bowl? And this has got very deep very quickly. Continue reading “Recipe: Halloumi salad with sweet potato croutons”

Recipe: A hugely inauthentic Mexican brunch

I feel a bit of a fraud calling this a recipe because it’s not really a recipe – it’s just three things that happen to go really well together. Poaching an egg does not require a recipe (and if it did I should be the last one to provide one as they are my cooking kryptonite), guacamole can be store bought and sweetcorn fritters already have a recipe from a previous post of mine. Continue reading “Recipe: A hugely inauthentic Mexican brunch”

Recipe: Make-ahead satay noodles

For the past four weeks I have had a sausage roll with salad for lunch at work every day. Every single day. For four weeks.

But I do this with food. I go through a period where I can eat endless amounts of one meal and never get even slightly bored. And then one day I’ll wake up and just won’t fancy it any more.

The granola phase for example Continue reading “Recipe: Make-ahead satay noodles”

Sweetcorn fritters and fennel seed coleslaw



I had it in my head that sweetcorn fritters were a deep south of America kind of thing that should be eaten while drinking iced tea, listening to blues and saying ‘y’all’ in a cringy attempt at an southern accent. But I spent a month in America and came across these nowhere. Which was a bit of a disappointment but hasn’t stopped me loving them.

The coleslaw I pretty much made up to satisfy a craving for red cabbage (I know, really weird) with random stuff I had in the cupboard. But unlike so many of my more experimental recipes it actually makes a delicious combination.

The fritters and coleslaw on their own are just the right size for a lunch or light dinner but add some fried chicken and you’ve got a proper meal. I just don’t really cook meat for myself very often.

Serves 2 (2 fritters each)

Ingredients for the fritters

1 small onion

1 clove garlic

2 tablespoon cooking oil

2 eggs

4 tablespoons milk

75g self-raising flour

184g tin sweetcorn

Salt and pepper

Hot sauce to serve

Ingredients for the coleslaw

Half a small red cabbage

Two carrots

Small bunch of parsley

1 teaspoon fennel seeds

1 tablespoon olive oil

1 teaspoon honey

Splash balsamic vinegar


Finely chop the onion and garlic and fry until soft with 1 tablespoon of the cooking oil. Remove from the heat.

Beat the eggs, milk and flour into a smooth batter. Mix in the sweetcorn, onions, garlic and seasoning.

Preheat the oven to 50°C.

Heat a small amount of oil in a frying pan over a medium heat and once the oil is hot add a ladle of batter. Cook for about 3 minutes on each side until lightly browned. Remove from the pan, wrap in foil and put in the oven to keep warm. Repeat until you run out of batter.

While the fritters are frying make the coleslaw. Peel the carrot and then use the vegetable peeler to make thin ribbons.

Finely slice the red cabbage, chop the parsley and mix together with the carrot, fennel seeds, olive oil, honey and vinegar.

Serve with hot sauce, iced tea and a Creedance Clearwater Revival CD, preferably on a ranch in Louisiana.

Recipe: Freeze-ahead mixed bean burrito


I am about as far from being a morning person as anyone you will ever meet. It’s not that I don’t function in the mornings, I just can’t wake up. So I like to set my alarm as late as physically possible. If I have to be out the house at 8.30 my alarm goes off at 8.15. And obviously this leaves me very little time to make my lunch in the mornings.

Enter the freeze-ahead mixed bean burrito.

These are seriously a god sent when I’m working. Just get one out the freezer the night before, zap it for two minutes in the microwave at lunchtime and you’ve got a plate of cheesy nutritious deliciousness. And not only are they easy and healthy but they’re also pretty cheap. And flexible. You can add whatever you fancy – courgette, tinned tomatoes, chilli powder, replace the rice with quinoa – the world is your oyster.

The trickiest part is actually wrapping the burritos. The bigger the tortilla the easier apparently. I watched numerous YouTube videos on how to professionally wrap a burrito (I know, I know, what is my life) and the consensus seems to be don’t overfill. You see that picture at the top? Less than that. That one did not end well.

Makes 8 


80g brown rice

1 tbsp cooking oil

2 onions

1 large clove of garlic

1 tbsp cumin powder

1 tin red kidney beans

2 tins sweetcorn

1 tin mixed beans

150g grated cheese

8 large tortillas


Put the rice and a pinch of salt in a large pan of boiling water and cook for 30 minutes or according to pack instructions.

Chop up the onion and garlic and fry in a saucepan with the tablespoon of oil until softened.

Add the cumin to the onions and continue to fry until lightly browned.

Drain the tins of beans and add to the onions for another five minutes cooking.

When the rice is done mix in with the onions and beans and leave to cool.

Heat the tortillas in the microwave for 30 seconds.

Spread a spoonful of the bean and rice mixture onto the tortilla, top with a handful of grated cheese and roll up in foil.

These can be stored in the freezer for up to 1 month. When you’re ready to eat one take it out the freezer the night before and leave to thaw in the fridge then heat for two minutes in the microwave.