I love Mexican food and am a big fan of DIY fajitas, sitting at he table and assembling them as you eat.

I’m not a massive fan of salsa though so instead of cooking my fajita filling dry, I add tomatoes and leave out the salsa when it comes to assembly.

This recipe is so quick and easy!

Serves 4


1 300g bag of chicken style pieces (I used Tesco own)

1 pack of flour tortilla wraps

1 green pepper, sliced (other colour peppers also work but green are my favourite)

1 tin of chopped tomatoes

1 onion, chopped

2 tsps of chilli powder (or more if you’re a rock star)

1 tsp of paprika

1 tsp of cumin powder

1 tsp of cayenne pepper

1 tsp of garlic powder

1 tsp of salt

1 tbsp of olive oil

Juice of 1/2 a lemon


In a pan, fry the onion in olive oil gently for around 2 minutes.

Add the chicken style pieces and the tomatoes and stir.

Stir in the spices and lemon juice and add the pepper and stir for around 15 minutes until the juice from the tomatoes has reduced.

Serve with optional chopped lettuce, vegan sour cream, guacamole, jalapenos, grated vegan cheese and of course tortillas which are best warmed.



Vegan Bloody Mary


On this day in 1837, pharmacists John Lea and William Perrins first manufactured Worcestershire Sauce, a key ingredient in probably the best hangover cure known to mankind, the ‘Bloody Mary’. Well unfortunately, their original recipe contains anchovies but fear not, vegan Worcester Sauce is available on the market so you don’t have to go without.

Not only does a Bloody Mary fix you right up after a heavy night, you also feel quite healthy about drinking them, it’s basically gazpacho right?

Here’s my Vegan Bloody Mary recipe. 

Just don’t say Bloody Mary out loud 3 times . . . 

Makes 2


1 handful of ice

100ml of vodka

500ml of tomato juice

Juice from 1/2 a lemon

1 tbsp of vegan Worcestershire Sauce (I used Chippa which is also gluten free)

1 tbsp of tabasco sauce (or more if you’re a chilli fiend like me)

Celery salt

Cracked black pepper

2 celery sticks.



Wet the rims of 2 glasses and dip in cracked black pepper.

Put ice, vodka, tomato juice and lemon juice in to a cocktail shaker.

Add the Worcestershire Sauce, Tabasco and a pinch of celery salt and black pepper.

Put the lid on the cocktail shaker and shake until the outside of the cocktail shaker frosts over.

Strain in to two glasses.

Serve with a celery stick




French Quorn, Fennel, Broad Bean, Yellow Courgette & Saffron Ragout


Serves 4


280g of vegan chicken style pieces

1 fennel bulb, sliced

1 onion, chopped

1 yellow courgette, cubed

1 red chilli, chopped (optional)

1 cup of broad beans

2 garlic cloves, chopped

1 large pinch of saffron threads

8 new potatoes, sliced in to 1 cm thick pieces

1/2 a cup of white wine

250g of passata

1 tsp of vegan bouillon powder

1 tsp of dried thyme

1 tsp of dried parsley

2 bay leaves

1/2  a cup of water



1 tbsp of olive oil


Fry the garlic and onion in olive oil for around 5 minutes until they start to cook.

Add the fennel and fry for a further 2 minutes.

Add quorn pieces and white wine, simmer for 5 minutes.

Add the passata and stir in the bouillon.

Add the potatoes, broad beans, courgette, chilli, bay leaves, saffron and salt and pepper to taste.

Top up with water to make a nice consistency.

Bring to the boil and then turn heat down, add pan lid and simmer for 20 minutes until the potatoes are cooked.

Serve with rice or vegan garlic baguette (remember to remove the bay leaves)






Summer Vegetable Lasagne


Serves 4


1 medium sized aubergine, cubed

1 courgette, cubed

1 onion, chopped

200g of spinach

150g of chestnut mushrooms,  chopped

2 cloves of garlic, chopped

1 tin of chopped tomatoes

1 handful of fresh basil leaves, chopped (alternatively, 1 tsp of dried basil)

1 tbsp of yest extract (of course vegemite for me)


1 tbsp of vegan butter

1 tbsp of plain flour

1/2 a litre of dairy free milk (I used oat)

6 lasagne sheets

Drizzle of olive oil

100g of vegan cheese, grated



Preheat oven to 200°C

In a pan, fry the onion and garlic in olive oil for around 5 minutes until they start to cook.

Add the aubergine, courgette, mushrooms and tomatoes and bring to the boil.

Add the yeast extract, basil and salt to taste.

Stir in the spinach until it wilts.


Turn down the heat, put the lid on the pan and simmer for around 20 minutes.

In another pan, melt the butter and then stir in the flour to make a roux paste.

Remove from the heat and stir in some of the milk until the roux melts and there are no lumps.

Add the rest of the milk gradually, stirring until the bechamel sauce thickens in to a nice consistency.

Stir in about 1/4 of the grated cheese.

Spread half of the vegetable mixture in a lasagne dish.

Place 3 of the lasagne sheets on top, covering the vegetable mixture.

Spread half of the bechamal sauce evenly on top of the lasagne sheets.

Repeat, vegetable mixture, lasagne sheets and bechamal sauce for another layer.

Sprinkle the remaining cheese on top.

Place in the oven for 45 minutes.



Kohlrabi & Savoy Cabbage Soup


When I first saw a kohlrabi in my veg box, I wondered what this little purple alien vegetable was, I thought possible the lovechild of a martian and a turnip! Fear not though, kohlrabi its delicious, it’s part of the cabbage family and can be eaten raw or cooked. Full of nutrients and minerals like potassium, copper, magnesium, iron and calcium as well as vitamins A, B complex, C and K and antioxidants, the little purple alien vegetable is not only tasty, it’s really good for you.

I love making soups, it’s one of the best ways of getting your nutrients in and also for using items up in your fridge, I get a weekly veg box delivery so sometimes if I end up with too much of something and I’m due another delivery soon, I whip up a delicious soup to make space in my vegetable cooler. 


Serves 4


1/2 a kohlrabi, peeled and cubed

1/2 a savoy cabbage, sliced

1 onion, chopped

1 clove of garlic, chopped

1 large potato, peeled and cubed

1 tbsp of vegan butter

3 cups of dairy free milk (I used oat)

1 tbsp of dried parsley (alternatively use a couple of springs of fresh parsley, chopped)

1 tsp of vegetable bouillon




Olive oil


Fry the onion and garlic in a drizzle of olive oil for about 5 minutes until they start to cook.

Add the kohlrabi, potato, cabbage and dairy free milk.

Top up with water until the liquid just covers the contents of the pan.

Bring to the boil.

Melt in the butter, add the bouillon, parsley and salt and pepper to taste.


Turn heat down and simmer with the lid on for around 40 minutes.

Remove from heat and let cool before blending.

Reheat to Serve


Uniquorn, Leek & Cider Pie


Serves 4


1 clove of garlic, chopped

1 red onion, chopped

2 leeks, sliced

280g of Quorn vegan chicken style pieces

500ml of vegan cider (check barnivore.com if you don’t know which brands are vegan)

1 tsp of dried thyme

1 tsp of vegetable bouillon

1 tsp of wholegrain mustard (being from Norwich, it’s always got to be Colman’s for me)



1 tbsp of vegan butter

1 tbsp of flour

1 roll of ready rolled puff pastry (I used Sainsbury’s own)

1 tbsp of dairy free milk.


Preheat the oven to 200°C

Melt the butter in a saucepan.

Add the flour and stir to make a roux.

Remove from heat and stir in some of the cider until the roux melts and there are no lumps.

Gradually add the cider while stirring until you have a nice thick cider sauce.

In another pan, fry the onion and garlic for around 5 minutes until they start to cook.

Add the leeks and saute for another 5 minutes.

Stir the cider sauce in to the leeks.

Add the bouillon, mustard and thyme and salt and pepper to taste.

Stir in the Quorn chicken style pieces.


Pour the mixture in to a pie dish.

Cover with ready roll pastry, cutting around the edge of the dish but leaving a slight overlap.

Using some of the left over pastry and a cookie cutter, you can make some shapes to add the the top of the pie, I used a unicorn cutter, hence the uniquorn pie.

Brush the top of the pie with a little dairy free milk (I used oat)

Put in the over for 45 minutes. 


Serve (with mash)

Beetroot Pesto Spirali

I’ll admit, I never use to be a fan of beetroot. I’d tried it years ago, that awful pickled stuff that you get in those vacuum packs that my Dad use to love but I hated it and never gave fresh beetroot a chance until I started getting a weekly organic veg box delivery and it’s actually now become one of favourite things too cook with, versatile, full of anti oxidants and or course, pink, my favourite colour!!!

This beetroot pesto is one of the simplest things to make but so, so tasty. 

bertroot pesto 2

Serves 2


250g of spirali pasta (you could use any pasta shapes)

2 medium sized beetroot

1/2 a cup of walnuts

1/2 a cup of grated vegan cheese (I used violife)

2 cloves of garlic, peeled

A generous handful of fresh basil leaves

1/2 a cup of olive oil for the pesto and a drizzle for the beetroot.




Preheat the oven to 200C

Peel the beetroot and cut in to quarters.

Place the beetroot on a baking tray, drizzle with a little olive oil, cover with tin foil and cook in the oven for 30 minutes.

Put the walnuts, garlic, vegan cheese and basil in a blender and blend, add a  little water if they stick.

Place the pasta in a pan of salted, boiling water and cook for 15 minutes or until the pasta is al dente and then drain.

Remove the beetroot from the oven, let cool for around 5 minutes and add to the blender.

Also add the olive oil and blend until you have a paste.

Mix with the pasta.

beetroot pesto