Here is a nice rustic cake for winter. Pear, ginger and poppyseed. Also lots of cinnamon in the batter. I grind the almonds in a food processor myself as I love a bit of texture in the cake, but you could of course buy them pre-ground.

Sugarless banana bread. Well, except for the sugar that’s naturally occurring in the bananas, of course. Requiring little more than your own two hands and a mixing bowl, this bread is especially delicious when toasted with plenty of butter.

And because I’m getting extra thrifty in the kitchen (thanks to a project I’m working on) I did the math, and this recipe only costs about $5 to make. That’s 50c per serve of homemade goodness. Amazing! Go make it now!

Low and slow is the secret to these lusciously beautiful butter beans. And the final flourish! Finishing touches make all the difference: fresh basil, cracked pepper, paper-thin shavings of parmesan, and extra virgin olive oil. You want these beans to be swimming in extra virgin olive oil.

Road trips - picnics - beach hangs - festive parties. Whatever your occasion might be, these plant-based sausage rolls make excellent (and easy!) summertime fare.

While social media can have many beautiful benefits, including a sense of community, inspiration, and support, I'm fully aware of how addictive and distracting it can be. There's also a sense of longing and not having 'enough' that comes with comparing your life to others on a screen. If we want to experience real-life joy in this online world, I believe it's essential to instill boundaries and self-awareness regarding digital matters!

Today I’m sharing a recipe from my new (little) cookbook Vintage Veg. The most decadent chocolate pudding. This vegan dessert has a secret ingredient - beetroot! It’s seductively dark and delicious, with a silky caramel sauce that finishes it off perfectly. The method couldn't be easier - simply throw everything into a blender, tip into a baking dish, and bake for less than half an hour. It's a fantastic recipe for when you have unexpected dinner guests popping over!

Are you wasting time each day figuring out what to wear and wish to dress more intentionally and feel lovely in doing so? If so, you'll love today's blog post. I'm sharing my simplified, easy process for curating a beautiful wardrobe that you can feel joyful about!

This retro favourite couldn’t be simpler to make, plus it’s gluten-free and vegan, too. It’s perfect to whip up for whenever you feel like a sweet little dose of nostalgia.

It’s Monday, so I’m sharing a simple, everyday pantry ingredient that’s beautifully versatile and easy on the purse. Today’s star ingredient is RICE!

Each Monday, I promised to highlight a staple ingredient along with a bunch of simple ideas of what to do with it. Today I’m focusing on the one and only peanut butter!

I'm starting a nifty new series! Each Monday, I'll highlight a cheap + cheerful ingredient, giving you a delicious handful of ideas on how to make the most of it. First up is quick-cook Polenta - a cheap and cheerful gluten-free pantry basic made of ground corn.

Here is an easy, fast, and indulgent sweet treat using the lovely goodies I picked up from Goodfor Store. These toasted pecan truffles have a rich cookie-dough like inside, and are smothered in my favourite homemade chocolate. It’s a recipe adapted from a Betty Crocker Cook book (first published 1963) meaning they’re a little bit naughty with the addition of icing sugar. You’ll absolutely love them! 

I'm sure you already know about my love affair with cheese. And earthy herbs. And a good sourdough. In this happy jumble of a dish, I get to enjoy them all! Baked brie, in my opinion, is quite simply the most beautiful baked cheese of all. It's oozy, indulgent, and combines magnificently with the surrounding sweet roasted tomatoes and olives when smeared on a thick slice of crusty bread. 

I find such delight in making tarts. There’s much satisfaction in arranging the filling and making it look uniquely lovely. To me, this is the joy of cooking! Discovering the prettiness of certain ingredients and making them look beautiful. In this particular tart, I’m celebrating the humble jar of marinated artichokes (I always have some in the pantry) and married them thick slices of brie, free-range eggs and fragrant, earthy thyme.

This open-faced sandwich is a must-try. The delightfully silky crème fraîche and grated lemon zest offset the richness of the smoked salmon perfectly. Sprinkle some freshly chopped fennel on top, and you have a fantastic throw-together lunch.

When it comes to creative pursuits, this is something we usually get to once we’ve ticked off all the ‘essential’ tasks first. But let me tell you, the winding trail of to-do’s is a never ending one. If we tell ourselves we need to do all the important things first, we’ll probably never begin!

And yet creativity is something that fills the soul like no other. It’s a messy, beautiful and satisfying affair that has the ability to unwind and reset our priorities. A graceful reminder that setting our hearts to something slow and tactile is an important one.

When an intense desire for cheesecake hits, you simply have to do something about it. Say hello to these instant little cheesecake pots! I have a feeling you and them will become very good friends indeed.

Who else is whipping up plenty of sweet treats at the moment? Lockdown always has me in a baking and (raw baking) mood. Here’s my most recent sweet creation for ya’ll! Ladies and gentlemen, introducing the most insanely rich and delicious raw ginger cashew slice (plus it’s made entirely of plant-based ingredients!).

Pickle rice. It’s a damn good thing. Hear me out! Your humble jar of pickles can totally transform a rice salad - adding a distinctive twang of sweet, sour and salty bursts of surprise with each bite. Seriously good. You’ve got to try it!

This fruity, buttery pudding is one with a unique twist. Sheets of filo are painted in a glistening coat of butter, then lightly scrunched and arranged in a cake tin. Next, spoonfuls of creamy vanilla-spiked custard are dolloped haphazardly throughout, then baked in the oven until crispy and delicious.