Chickpea 'Tuna' Mayo

Smashed chickpeas, mayo, sweetcorn and seasonings combine, for a plant-based, tuna mayo-style sandwich filling. As a vegan it can be a little tricky to figure what to put in a sandwich, you don't always want meat or cheese substitutes and this sandwich is such an easy and delicious lunch solution.

Now, I'm not saying this replicates tuna mayo exactly, but it has similar textures, seaweed flakes and capers for that umami, salty flavour and all the fixings of tuna mayo, like corn and spring onion. Dress it up any way you like, pop it in a toastie with vegan cheese, add some kimchi or jalapenos or even pickles if that's your thing - it's your sandwich, so go wild! 

Herby Asparagus with Toasted Hazelnuts

Charred asparagus tossed in a herby basil and mint dressing, with a garlicky butter bean puree and toasted hazelnuts. The perfect way to celebrate asparagus season, serve as a side dish to a main or as part of a meze, picnic or BBQ spread!

If you're cooking for others this is a sure-fire way to impress them, with restaurant-quality food that's pretty simple to make! Blitz up the butter beans to make the puree, toast the nuts, and saute the asparagus in a pan, before tossing in your herb dressing! Full of good things, like protein from the beans and nuts, healthy fats and vitamins and minerals too, this is such a wonderful side dish.

Vegan Pesto Frittata

A vegan frittata made with a blend of chickpea flour and silken tofu, with fresh green veg and topped with pesto swirls. Check out my latest video below where I show you how to make this delicious vegan version of a classic dish! 

You can customise this recipe using whichever greens are in season, here I've used brussels sprouts, kalettes, leeks and spinach. I've served it with a lightly dressed rocket salad and fresh, herby tomatoes. Simply slice it up and serve it hot or cold with a whole range of sides. It'll keep for around 3-4 days in the fridge and can even be frozen for later!

Spicy Artichoke, Mushroom & Spinach Pasta

Spicy and smoky, creamy, garlicky tomatoey pasta sauce with artichoke hearts, spinach and chestnut mushrooms. A short tube pasta like mezzi rigatoni works great here - the sauce clings onto the ridges, so you get a perfect coating in every bite. 

This is a great weeknight dinner - coming together in 20 minutes, it's super simple to make and a real crowd-pleaser. Serve up with a garnish of fresh parsley, cracked black pepper and a dressed rocket salad, or for a little indulgence, some crispy garlic bread. 

Vegan Carrot Cake

Classic carrot cake, only vegan - a moist and chewy, yet still light and fluffy sponge, spiced with cinnamon, nutmeg and orange zest, full of grated carrots, plump raisins and walnuts, topped with a fluffy vegan cream cheese frosting. My family and friends love this recipe, it was even given a 10/10 rating by a carrot cake fiend, so you know it means business!

Before I discovered my love of chocolate, growing up, carrot cake was always my favourite. Even to this day it's one of my favourite cakes, so I'm not sure why it's taken me so long to share this recipe! I have fond memories growing up of sharing a slice with my mum, so this recipe is in honour of International Women's Day today and Mother's Day this Sunday - I'm so grateful to my mum for always leading the way in strength and showing me to go after what I believe in.