This minty pea, tomato and pepper frittata is perfect for a laid-back lunch or supper, served with a green salad. Alternatively, you can cut it into squares and
I made these mussels with balsamic tomatoes using cleaned & cooked mussels, but you can use fresh ones too if you prefer. Just add them to the caramelized t
This apricot jam slice is a super easy cake that is popular all over central and eastern Europe. You can use dairy-free margarine and add chopped nuts or dried
If you want a healthy, dairy-free, gluten-free, low carb, low-Cal dish, try this braised peas and beans with salmon. It’s super easy to make – ready in just 15
This vegan, low-carb split pea and bell pepper soup is super healthy and hearty too. I used a smoked chilli & tomato stock pot by Knorr, but any vegetable s
After a roast meal we normally have leftovers which can be used for delicious midweek meals. For example, this spiced leftover roast lamb stew is super easy to
This Jackfruit and black bean burger is a vegan, gluten-free, healthy version. Serve the patties in tortilla wraps, burger buns or flat bread , using condiment
For this recipe you can use shop-bought or home-made tortellini, with stuffing of your choice. I used vegan, “no chorizo” filling that had sundried tomatoes, sm
Peperonata is one of the basic dishes in Italy that is used for salads, pasta, antipasti, side-dish, stuffing, pizza topping, panini filling and so on. This mus
This roasted Chantenay carrots with apricot is perfect for roast dinners during Springtime, particularly around the Easter festivities. It goes particularly wel
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