King Oyster Mushroom Bun Chay

Vietnamese noodle salad with sticky glazed king oyster mushrooms, quick-pickled cucumber, carrots, bean sprouts, roasted peanuts & crispy onions, served with a tangy lemongrass dressing. 

Inspired by the dish Bun Thit Nuong...a Vietnamese noodle salad, typically made with shredded pork, herbs and greens on rice vermicelli noodles, served at room temperature. This is my vegan version - with the word chay meaning vegetarian - made with strips of glazed king oyster mushrooms and a tangy lemongrass dressing, instead of the usual Nuoc Cham - a sweet, salty, sour dressing which is heavy on the fish sauce.

Garlic and Herb Polenta Chips

Everyone loves chips, as a snack, with a burger - potato, sweet potato, even root veg and avocado fries are becoming popular...these chips are made with polenta, or cornmeal. Whisked up with plenty of garlic and herbs, cut in chips and baked, served up with a creamy basil dipping sauce. 

Since I moved to London earlier in the year I've found my love for street food has grown and I've been craving it more at home - smaller bites of food, a variety of sides combined into a meal, more unusual ingredients and fusion flavour combos. Everyone can let their imagination shine through into the food and it's ensuring that food is something to be celebrated and enjoyed with friends and family. These chips can be enjoyed over a catch up with old friends, served during a cosy movie night, an accompaniment to a dinner party, however you choose to serve them, they'll be sure to go down a treat!

Orange Ginger Tofu Noodles

Everyone loves noodles, they're quick, easy and super delicious, equally as great on a weeknight as a weekend. The key thing to a great noodle dish is the sauce, it's got to be packed with flavour, coating your mouth in every, delicious bite!

These orange noodles are made with a base of orange marmalade, with plenty of ginger, garlic and soy sauce, with a burst of miso, 5 spice and chili flakes...its sticky, flavourful and exactly what you need. Don't worry if you think you don't like marmalade, this savoury sauce completely transforms it into something else!

Autumn Squash & Lentil Stew

A simple, yet incredibly flavourful autumn stew with butternut squash, puy lentils, pearl barley and a fresh herb infused broth. It's warming, nourishing and wholesome, perfect for mild autumn days and those colder nights.

I used a variety of seasonal veg in this stew that I already had in my fridge and herbs growing in the garden, so feel free to mix it up a bit and add what you have, that's the beauty of a stew! You can also freeze any leftovers you're not going to eat in the next few days for another time. So get cooking and let this stew warm you from the inside out...super nourishing, packed with plenty of protein, fibre, vitamins and minerals, it's the perfect pick me up for this time of year!

Vegan Chocolate Brownies

Deliciously rich and decadent dark chocolate brownies, made with avocado! I adapted this recipe from my matcha blondies, also made with avo. They're fudgy and dense, a little chewy with a  classic crisp, shiny top and a perfectly tart raspberry to complement the rich dark chocolate flavour.

These brownies really couldn't be easier to make, simply melt some dark chocolate, stir in some blitzed avo, fold in the flour and bake, for a fudgy, dense and perfectly decadent brownie. Serve at room temperature with a cup of tea, or warm up until gooey and serve with a scoop of vanilla ice cream, however you choose to enjoy these, they're the perfect bake for any occasion and are especially great on a rainy autumn day.