Cauli Scampi Tacos

Tacos, but not as you might know them; gone are the days of those crunchy shells stuffed with packet-seasoned mince that you grew up on - these are soft tortillas, with cauliflower 'scampi', fresh slaw and a creamy cashew tartar sauce. Tacos are beautifully versatile, suiting a whole range of ingredients and this is my take on a vegan fish taco.

Cauliflower obviously isn't a like-for-like fish replacement in taste or nutrition, but it's a delicious vegetable with a little texture and the ability to take on flavour from marinades pretty readily. I marinated mine in a mix of seaweed, vinegar and lemon juice and soaked for a few hours (leave overnight if you can). The marinated cauliflower is then tossed in panko breadcrumbs and baked until it reaches crispy, golden perfection.

Spaghetti alla Puttanesca

One of my most fond memories is of eating this meal; I was in Sorrento last summer with my parents and we found the cutest little restaurant, completely authentic in both the food and decor and serving up the best house wine in a little homemade jug. The service was excellent, the food even more so and just the thought of it now fills me with warmth. The restaurant was so good in fact, we broke our holiday rule of trying a new restaurant each night and just had to go back there again, this time sitting outside at dusk, feeling the warm summer breeze of Sorrento and it was just as perfect. 

With such lovely expectations of this dish, it really surprised me when I ordered it at a restaurant in London and it unfortunately just fell really short of the mark, it was then I knew I just had to make my own version, to do it justice! This dish honestly couldn't be simpler, with just a few key ingredients, simple techniques and the whole dish coming together in just 15 minutes. Be sure to follow the recipe and you'll have something just incredible in front of you! 

Tomato Pearl Barley Risotto

Creamy, delicious tomato pearl barley risotto. Serve up with a side of rocket tossed in olive oil and balsamic, or some sauteed greens with a little lemon and chili for a weeknight meal, or go the extra mile with the addition of garlic bread and a glass of red for a weekend treat.

This risotto uses pearl barley in replacement of the usual arborio rice. Pearl barley is a lot chewier and much hardier than rice, so it adds a lovely texture to the dish; its nutty flavour emphasising the sweetness of the rich tomato sauce. The creaminess of this dish, brought partially by the starch from the grains, is heightened with a little vegan cheese melted through, it adds a base seasoning as well as giving the sauce a wonderful gloss and mouthfeel. I also used tinned cherry tomatoes in this recipe; they add a wonderful sweetness and a real pop of flavour.

Chunky Monkey Blondies

I have three words for you: Chunky. Monkey. Blondies. Vegan banana blondies with chunks of walnuts and dark chocolate. Who said chunky monkey was just a flavour for ice cream?

These are somewhere between banana bread and blondies; a deep banana flavour, with gooey chunks of rich dark chocolate and crunchy walnuts, not too sweet, yet just sweet enough that all the flavours work together perfectly. Moist and a little fudgy and totally moreish. 

Vegan In London

Having lived in London for a year now I've visited more than my fair share of places with incredible vegan options and it seemed selfish not to share them with you all! Here's my ultimate guide of where to eat vegan in London. From matcha lattes to breakfasts, brunches, burgers and desserts, from vegan options to fully vegan, here are 40+ places to get your hands on some great vegan food in London! I'll keep updating this list as I try new places, so watch this space and comment below if you know somewhere I just have to try!