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. 

Spiced Aubergine Flatbread

Fluffy homemade flatbreads topped with tangy tahini yogurt dressing, melt in your mouth spiced aubergine, crispy roasted chickpeas and sweet pomegranate seeds. Perfect to share with company, serve with a side salad or make a meze board by serving up with some hummus, dolma, olives and falafel.

Feeling inspired by a recent meal from Ela kebabs, with their delicious tempeh pitas and incredible crispy chickpeas as well as bread week from the Great British Bake Off, it just seemed right to make some flatbreads this weekend. They're super easy, with barely any kneading or proof time required, just 2 main ingredients and they're cooked in the oven in under 10 minutes. It's pretty magical to watch them puff up inside and get all fluffy and steamy, and whilst I've topped the flatbreads in this recipe, you can even stuff them like pitta bread. The flatbreads will emerge from the oven all steamy, with a chewy, fluffy inside and a golden, crisp outside - made with self-raising flour and soy yogurt, meaning these breads are actually pretty protein rich, helping to fuel you for the day and keeping you fuller for longer.

Creamy Buckwheat & Roasted Romanesco

This recipe is a perfect reflection of the seasons right now...with the yellow squash still holding out in those last warm days of summer and the romanesco just beginning its season...to ease you into autumn, whilst allowing you to still feel like you're soaking up the rays of summer.

The nuttiness of the romanesco perfectly complements the nutty, al dente buckwheat, coated in a creamy sauce, with subtly smoky flavours of smoked garlic, lemon and herbs, and a hint of pepper. It's comforting enough to be autumn food, but still super light and summery.