vegan coconut shortbread

These shortbreads are coconutty and taste really buttery even though they are dairy free. I love them with a coffee or crunched up on ice cream. No one will ever know they are vegan unless you tell them, and toasting the coconut makes the flavour even more delicious.

Try making them with kids, as they are easy to make and good fun to stamp out into shapes.

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crab and mango salad with lime

This salad is my go-to when I want something less carby and light, zingy and refreshing. It’s pretty effortless and there no cooking involved. It’s also my store cupboard supermarket staple and takes minutes to make. It was a big hit when I posted it on Instagram so I’ve written it up for the blog.

It is also a perfect starter for a dinner party, just bear in mind that it would serve two as a starter and multiply the ingredients accordingly. I eat the whole bowl to myself for dinner because it’s super healthy and a delicious combo.

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pickled watermelon

Pickled watermelon sounds a bit quirky, but try it. It’s got the lovely flavours of fennel, star anise and chilli (which gives it a little bit of a kick). It is a delicious addition to salads and on any of my curries, particularly the coconutty ones. I also like to serve it on top of grilled halloumi or on toasted sourdough with feta, because it’s a brilliant marriage with cheese.

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vegan burrito tortillas with avocado

I know… all the best bits of a burrito with the best bits of a tortilla. So you have crispy fried tortillas with charred corn and avocado with my pink pickled onions and Mexican refried beans. These are perfect as a canapé, a TV snack or a starter. I tried these out at a dinner party and no one noticed that they were vegan. You can buy a can of refried beans but my recipe for them is so much nicer and is on the blog in the vegan bit of the blog menu, just remember to start making them the day before as the beans need to be soaked overnight. The same goes for the pink pickled onions recipe as it also needs to made the day before. These are colourful, tasty crunchy and good for you.

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quick pear sorbet

This really smooth and easy sorbet is a really refreshing end to a meal. You don’t need an ice cream maker to make it, as the technique I use makes it silky smooth. It tastes very french and delicately peary which reminds me of my holidays in France. You can eat it straight away or it freezes really well and stays soft enough to scoop. Like all ice creams and sorbets, it is better if you take it out of the freezer about 10 minutes before serving. Brilliant for using up a glut of ripe pears too.

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nicoise tartines with fried capers

Any one who reads my blog knows I loves salad sandwiches…but not just any old salad sandwich, mine are pimped up sandwiches made with a combination of new recipes and traditional ones like this nicoise tartine recipe. I scorch or roast my bread in a pan with olive oil so it’s extra crispy and tasty… then I layer crunchy capers on top of creamy soft boiled eggs with tuna salad and crunchy scorched bread. It’s colourful and healthy and tastes delish. I have also made them in advance and stored them in the fridge for an hour or so and they were still lovely and crispy.

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smoked salmon tartines with pickled cucumber and wasabi cream

If you like smoked salmon and cream cheese bagels, this tartine recipe is based on that but really ramped up flavour and texture wise. I made these last night for a dinner party, and they went down really well. They are a great combo of tangy sweet savoury crunchy and creamy. I replaced the smoked salmon with slices of avocado for one of my veggie friends who doesn’t eat fish and she really loved it. You need to make the pickled cucumber and pink pickled onions in advance, the methods are below and in my recipe archive, and they are beyond easy. I really can’t wait to make them again, I really love them and they are perfect for a date night.
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refried beans

Fancy a Mexican? I do… this recipe is really easy and delicious and perfect as a TV snack or a starter. I even like to serve it on tiny tortillas as a canapé. I like to serve refried beans (or Mexican hummus as I like to call it) on corn tortillas, or tacos with salad, but it also goes with anything you fancy…avocados, roasted veg, salsa, lettuce, sour cream, a squeeze of lime, cheddar or jalapeño peppers. You can pick n mix.
Perfect with a margarita or two.

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