Instant Pot Split Pea Stew

A creamy and lightly spiced split pea stew made in the instant pot, with sweet potato, spinach and coconut milk. Super creamy and so delicious - a cross between a stew and a soup, perfect for an autumn or winter day, served up with a side of bread.

 

A few years back, a friend and I stumbled across a gorgeous little Middle Eastern café in Camden, they served incredible and authentic food, including a delicious split pea stew/soup - which this recipe is inspired by. It was creamy, mildly spiced and the perfect escape of the rainy London streets. They also served the most delicious almond chai lattes and hot chocolates. 

Vegan Pumpkin Spice Pancakes

Vegan pumpkin spice pancakes, served with pecans and maple syrup. Fluffy, seasonal and a great weekend breakfast or brunch treat!

These pancakes are super easy to make, simply mix the wet ingredients - including pumpkin puree, stir in the flour and baking powder and then simply cook your pancakes. You'll want a non-stick or well-seasoned cast iron pan for these. Then serve up with a good drizzle of maple syrup, handful of pecans and a sprinkling of cinnamon. 

Vegan Apple Cheesecake Breakfast Jars

Breakfast oat jars in the style of apple cheesecake - a biscuity oat base, topped with thick vanilla yogurt and stewed cinnamon apples. These cheesecake jars perfectly celebrate autumn produce, with a delicious on-the-go breakfast or sweet snack that's packed with nutrients!

I picked these apples from the community orchard near my house - the apples were a little tart so I stewed them down with some dates, mixed spices and cinnamon. The base is made from toasted oats, nuts and seeds, blended together with dates for some sweetness - the base is a perfect mix of crisp and chewy. The filling is a mix of thick dairy-free greek-style yogurt with a little vanilla extract. You really can't go wrong with these jars and there are even some stewed apples spare for another recipe or to pop in the freezer for another day!

Turmeric Spiced Chickpea Naan

Turmeric spiced chickpeas, herby garlic yogurt and fresh veg with tamarind chutney, topping a fluffy naan bread. A balance of spiced, sweet, tangy and fresh flavours - a delicious lunch or light dinner, with an Indian influence.

The chickpeas are panfried to crisp them up, before being coated in spices and the yogurt is mixed with garlic, coriander, mint and a pinch of salt; a refreshing contrast to the spiced chickpeas and sweet and tangy tamarind chutney. The chickpeas add a great source of protein and fibre to the dish, whilst the veggies and herbs add a boost of vitamin C!

Pumpkin & Sage Pappardelle

Pumpkin and sage pappardelle with truffled mushrooms - a creamy and silky garlic, white wine and pumpkin sauce tossed through thick ribbons of pappardelle with white beans and fresh sage, topped with herby mixed mushrooms tossed in truffle oil. The perfect way to welcome Autumn to your table.

I love when the seasons are changing, there's a fresh optimism in the air, a wonder of what comes next - things are changing all around us, reminding us that nothing ever stays exactly the same and to embrace that change. I'm always in awe of the beautiful colours that autumn brings, from the leaves turning and floating down off the trees, to the incredible produce that takes centre stage in Autumn that is celebrated and enjoyed.