Beautiful Brownie Bites


These little vegan beauts came about because I was playing around with some past brownie recipes and completely forgot to add any egg. They’re really tasty and perfect for a teeny tiny treat without the guilt. Also great to serve up if you happen to be entertaining vegan friends.

Ingredients (for 12):
50g ground almonds
50g cashew nuts
50g dates
20g cocoa powder
60ml coconut oil
120ml coconut milk
2 tbsp hazelnut butter

– preheat the oven to 175 and line a 12 hole cupcake tin with cases

– put all ingredients into your blender or food processor and whiz on high for about ten seconds until you have smoothie consistency

– divide the mixture equally into the cases and bake for 10 minutes

– take out of the oven and place in the fridge to cool down and set

– they’ll need to be in the fridge for about an hour, after which time you’ll have delish gooey mini-brownies. Be warned one is never enough!



Roasted red pepper & aubergine dip


Dips are possibly the easiest starter to knock up when you have guests and this is no exception. Very scrummy and well received, this creation will continue being made.

Aubergine (peeled and cut into 16)
3 red peppers (chopped in half and deseeded)
Large or two small red onions (peeled, left whole)
Large or two small cloves of garlic
Red chili (deseeded)
Tbsp sesame oil
Tsp tamari
Tbsp tahini
Juice of half a lime
2 tbsp cooking juices or stock*

– preheat the oven to 180 degrees

– place all the veggies in a bowl and coat well in the sesame oil and tamari

– place on the baking tray and cook for 30 mins

– allow to cool down, then whiz together with the lime, tahini and cooking juices/stock until smooth

– serve with carrot batons and cucumber discs

*I was cooking a roast pork, so used some of the juices from the bottom of the pan. The juice from any roast would work in this, alternatively you could use veg or meat stock


Baba Ganoush


I usually make some kind of dip when we’re entertaining or packing lunch for a picnic – they’re quick & simple to make and easy to eat with fingers. This fab middle eastern classic is one we shall be having a lot of this summer.

Large aubergine
Small red onion or half a large one
2 tsp sesame oil
2 tsp tamari
3 minced garlic cloves
3 tbsp tahini
2 tbsp extra virgin olive oil
Tbsp fresh lemon zest
Tbsp fresh lemon juice
Tbsp fresh coriander
1/4 tsp ground cumin

– preheat the oven to 180 degrees

– top, tail and peel the aubergine and cut into 16. Along with the peeled onion, place on a non stick baking sheet and coat with the oil and tamari. Roast for 30 mins

– allow to cool, then put the aubergine and onion into your blender with all the other ingredients and whizz until smooth