Japanese Lunch Pancakes

Makes: 12 slices

Prep: 5 mins
Cook: 10 -15 mins

Ingredients: 6 eggs, 4 florets of brocolli thinly sliced, handful of watercress, 1 heaped tbsp. of rice flour, 2 tsps. soya sauce, 1 garlic clove thinly sliced, 1 chopped chilli, 1/2 tsp. of dried ginger, 1/2 tsp. baking powder, 1 tbsp. of oil for cooking

Optional Sauce: 2 tbsps. of tomato sauce, 1 tsp. of runny honey, 2 tsps. of Worcestershire sauce mixed together,
salad cream, seasame seeds.

Method

  1. Beat your eggs, then add the rice flour and baking powder and mix again
  2. Add the garlic, ginger and chilli mix well then stir in all your veg
  3. Heat the oil in a large frying pan and add your egg mixture
  4. Cook for 10 minutes or more on a medium heat until the pancake is set
  5. Slide off onto a large plate and drizzle over sauce and sesame seeds if using
  6. Cut into 12 slices and enjoy!

FYI You can substitue the veg for whatever you have in, peppers, sweetcorn, spinach, cauliflower etc.

Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta

Need something that’s quick, healthy and delicious too this week? Then give this Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta a try…great for kids too!

Serves: 2

Cook: 10mins
Prep: Less than 5 minutes

Ingredients: 120g of Pasta of your choice, (I used gluten free spaghetti), half a head of broccoli, handful of walnuts, squeeze of lemon juice, 3 tbps. of soya cream, 1 tbsps of olive oil, salt and pepper.

Method:

  1. Cook your pasta as per packet instructions
  2. While this is cooking cut your broccoli up into florets and boil for around 6mins
  3. Drain the broccoli and add to a food processor with the rest of the sauce ingredients and blend to a thick sauce like consistency, if you prefer more liquid add some more olive oil
  4. Drain your pasta and mix in the broccoli and walnut sauce
  5. Add more seasoning if you wish and enjoy!

Vegan Miso Brown Rice Salad Bowls

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Looking for a filling but healthy meat free lunch? Then try my super easy, super delicious vegan rice bowl, if you omit the chilli even kids will love it! 

Serves 4

Prep: 10 mins
Cook: 30 mins

Ingredients: 1 cup of dried brown rice, 1 large avocado, 1 small can of sweetcorn, small bunch of spring onions, 2 tsp. brown miso paste, 1 tbsp. of sesame seeds (black, brown or white is fine), 1 tbsp. soy sauce, sprinkling of chilli flakes.

Method:

  1. Pop the brown rice in a saucepan and add the miso paste, cook as per packet instructions
  2. Once cooked, allow the rice to cool (this can be cooked the day before, or even in the morning if you have time)
  3.  Drain the sweetcorn and mix in with the rice along with the spring onions
  4. Chop the avocado into slices and arrange on top
  5. Sprinkle over the sesame seeds and chilli flakes and a little drizzle of the soy sauce
  6. Enjoy!

 

Grilled Aubergine, Courgette and Red Pepper Salad with a Tahini, Lemon and Herb Dressing

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Looking for a healthy vegan BBQ side this weekend? Then try this…

Serves: 6

Prep: 20mins
Cook: 15 – 20

Ingredients: 4 small of 2 large aubergines cut into thin slices, 4 small or 2 large courgettes cut into thin slices, a jar of red peppers cut into thin strips, large handful of mixed herbs, (basil, mint and parsley all work well), 1 tbsp. of tahini, juice of 1/2 lemon 4 tbsp. of olive oil, 1 tbsp. of pine nuts,  1 tsp. of paprika and a little more olive oil for grilling the aubergine and courgette.

Method:

  1. Brush the aubergine and courgettes with a little oil and grill on each side for around 6 – 8 minutes until they start to brown but not burn
  2. Allow to cool
  3. To make the dressing mix the tahini, oil and lemon juice together
  4. Brown the pine nuts in a pan to bring out their flavour
  5. Now construct your salad by placing layers of the aubergine, courgette and red peppers on a large plate, pour your dressing over the top and scatter the pine nuts and herbs over the salad and sprinkle over the paprika
  6. Enjoy.

Eat Your Greens Super Speedy Stir Fry

Make sure you eat your greens this week with this super speedy vegan stir fry that you can add to anything, rice, pasta, noodles etc, the sprinkling of brown sugar right at the end really adds something to the greens!

Serves: 2 – 4 depending on what you are serving it with

Prep: 2mins

Cook: 6mins

Ingredients: A bag or bunch of greens such as chard, kale, spinach, watercress, pak choi, (some types of cabbage might work too), 1 garlic clove, 1 red chilli (you can used dried chilli and frozen or pureed garlic), tbsp of oil, sprinkling of brown sugar and sesame seeds.

Method:

1. Chop up your garlic and chilli and heat in the oil for a few minutes

2. Chop or tear your greens and add to the pan, stir well to coat in the oil

3. Stir fry for a minutes more then sprinkle with brown sugar and sesame seeds

4. Enjoy!

The Lockdown Larder Homemade Tinned Tomato Soup

Remember the taste of the very popular branded canned soup from your childhood…well this is a close second!

Serves: 4

Prep: 5mins

Cook: 25mins

Ingredients: 2 cans of chopped tomatoes (drained weight 240g), 1 onion, 2 cloves of garlic, vegetable stock made with 300ml of boiling water, 2 tbsps of cream cheese, 1 tbsp of tomato puree and a little oil for frying.

Method:

1. Chop the onion and garlic and soften in a little oil for a few minutes

2. Add the tomatoes and stock, bring to the boil and then keep on a low simmer for 20mins

3. After 20mins add the cream cheese and puree and cook for a few minutes more until melted

4. Blitz in a food processor

5. Slurp and enjoy!

 

The Lockdown Larder Frozen Berry and Banana Smoothie

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Good Morning All! 

There’s no reason you can’t still have your morning smoothie during lockdown with this easy recipe.

Serves: 1 (for more just double the quantities)

Prep: 2 mins
Cook: 0 mins

Ingredients: 1/2 Frozen or fresh banana, handful of frozen berries like raspberries, cup of milk of your choice

Method:

  1. Blitz all ingredients in a food processor
  2. Drink and feel virtuous!

Remember Bananas can make excellent basis for smoothies especially when frozen, my tip would be to cut up ripe bananas and freeze in a freezable container and just add to smoothies and milkshakes when needed. 

 

How do you Dahl? With my Chickpea, Lentil and Coconut Dahl…

 

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I absolutely love dahl, it is one of my favourite comfort foods and I like to mix it up sometimes so please see recipe below for my latest version, using chickpeas, bay leaf and fennel seeds.

Serves: 4 with rice or Indian style bread

Cook: 1 hour

Prep: 10mins

Ingredients: 1 can of drained chickpeas, 400ml of coconut milk, 2 small cans of cooked lentils, (I used green), 1 onion finely chopped, 2 cloves of garlic finely sliced, 1 thumb sized piece of ginger peeled and finely sliced, 1 tbsp of oil, 1 tbsp. of tomato puree, 1 tsp of cumin, 1 tsp of tumeric, 1 tsp of mustard seeds, 1 cardamon pod, 4 dried chillies crushed, 1 tsp of fennel seeds, 1 bay leaf, salt to taste.

Method:

  1. Start by frying your spices in the oil until they start to pop
  2. Add your onion, ginger and garlic and allow to soften for a few minutes
  3. Add your chickpeas and lentils to the pan and coat well in the mixture
  4. Add your coconut milk, bay leaf and cardamon pod, bring to the boil
  5. Allow to simmer for at least an hour, using a potato masher to break down the chickpeas, top up with a little water if it’s getting too sticky
  6. Season with salt to your liking and serve with rice or indian style bread
  7. Enjoy!

If you are looking for some further inspiration then, check out my other spicy dishes below…

Inspired by Bangladesh: Carrot Bhajis with Raita (also included extra recipes for homemade Lime Pickle and Spicy Tomato Chutney)

Spicy Oven Cooked Aubergines with my Bangladeshi Inspired Spicy Tomato Chutney!

Inspired by Yemen – Scrambled Eggs with Green Beans and Hot Spiced Yogurt, Served with Clove and Cardamon Black Tea

Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal

Inspired by Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo

Inspired by India – Potato and Sweetcorn Samosas with Pea Raita

Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola

Thanks x

Japanese Style Slow Cooked Turkey Leg with Red Wine and Miso

Looking for something different this week? Remember turkey isn’t just Christmas with this Japanese style, slow cooked turkey leg with umami flavours!

Prep: 5mins
Cook: 3 hours

Ingredients: 1 large turkey leg, (male if you can get it, as it’s even bigger), 1/2 a bottle of red wine, 1 heaped tbsp. of white miso paste, 2 tsps. Sesame seeds 4 peeled garlic cloves, 2 star anaise, 2 cinnamon sticks.

Method:

  1. Preheat oven to 130F
  2. Make some slits in the skin of the turkey
  3. Pop the turkey leg into a deep lidded, oven proof pan
  4. Add to the pan the rest of the ingredients, making sure to pour some over the top of the turkey
  5. Put the lid on and cook in the oven for 1.5 hours
  6. Take the turkey out and baste
  7. Pop back in the oven for a further 1.5 hours
  8. Allow the turkey to rest and serve with juices from the pan, which makes a great gravy
  9. Enjoy!

Goes well with your choice of veg, rice, noodles and even roast potatoes. 

 

Celebrate Chinese New Year with Five Spiced Whole Roast Chicken

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Celebrate Chinese New Year with a comforting, nourishing bowl of chicken, broth, veggies and rice, all gently spiced in authentic Chinese flavours.

Serves: 4 – 6 maybe with some leftovers too!

Ingredients: 1 whole chicken, 2 cinnamon sticks, 4 cloves, 2 star anise, 2 garlic cloves, 1 tsp. fennel seeds, 1 tsp. peppercorns (green/black or szechuan pepper if you can get it), 1 large carrot or two smaller ones, cut into chunky batons, 2 celery sticks cut into batons and 1/2 tsp. of sea salt.

Method:

  1. Pop all your ingredients into a large lidded pan (big enough to fit a whole chicken!), pop the chicken on top, breast side up
  2. Top up with water, until you the covering the chicken
  3. Bring to a rolling boil and then simmer with the lid on for 1 hour
  4. Turn the chicken over and cook for a further 20mins
  5. Remove the chicken and vegetables from the pan and cook on a high heat for 10minutes to reduce the stock down and intensify the flavour
  6. Cook your rice or noodles if serving with the chicken
  7. Carve your chicken and serve on a bowl or rice or noodles with the veg and pour the stock over
  8. Can season with sesame oil and soy sauce if you wish
  9. Enjoy!