Creamy lentils perfectly spiced with just a tiny hint of chilli, chunks of soft sweet potato mixed in with lightly wilted spinach. All piled on top of fluffy white rice with a warm pitta on the side. For me, you can’t get much better than that. Especially on a cold night after a long day of work. I think that my favourite thing about this meal is definitely the simplicity of it all. It’s such an easy recipe to make, and takes hardly any time at all. There’s minimal prep and the whole thing can be done in just under an hour.
Cranberry Sauce
Deliciously sweet and perfectly tangy, this simple cranberry sauce is perfect during the run up to Christmas. Made by gently boiling fresh (or frozen) cranberries until they all start to go gooey and soft and then blend until perfectly smooth. It couldn’t be simpler.
On their own cranberries can be unbearably bitter and having even a spoonful of unsweetened sauce can be too much. It’s so important that you add enough sugar to help take away the tartness or the end result won’t be enjoyable. An alternative to sugar, such as maple syrup can be used if you’d prefer to go sugar free. I’ve found it best to try it as you go along; just add a spoonful of sugar at a time and stop when it tastes sweet enough for you. Remember that this will probably need quite a bit of sugar to counteract the naturally bitter taste of the cranberries, so just bear that in mind.
You can add this to yogurt, chia pudding, stir it threw your porridge or enjoy a big spoonful on the side of your roast dinner for a more traditional dish.
Store in the fridge for 3-4 days in an airtight container.
Rosie x
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Passive Time | 20 minutes |
| Servings |
servings
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Ingredients
- 300 grams Cranberries
- 1 cup Orange Juice enough to cover the bottom of your pan
- 1/3 cup Caster Sugar enough to taste
Ingredients
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Instructions
- Place all the ingredients into a saucepan and bring to the boil
- Allow the fruit mixture to simmer until the berries are soft, adding more sugar if necessary, depending on how tart you like it
- You can either leave it chunky or using a hand blender, whizz it until smooth
- Store in an airtight container in the fridge for up to a week
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Orange Cranberry Stove Top Granola
I love granola. I think it’s fair to say that it’s one of my favourite things. With a splash of milk, on top of yogurt, or even eaten straight out of the jar (my preferred way!). As much as I enjoy eating it, my absolute favourite thing about it has to be making it. Experimenting with new recipes and flavours, creating something different every time.
With this recipe I’ve not only tried new flavours but have also made the whole thing in a completely new way. Traditionally granola is baked in the oven allowing it to go crispy and crunchy. But after my oven broke down (boo hoo!), I was left without granola for such a long time. That’s how this little experiment came about.
Bean & Sweet Potato Shepherd’s Pie
I think that for so many people food has a story, memory or meaning behind it. For me, shepherds pie always reminds me of warm winter evenings sitting around the dinner table whilst my mum served up delicious plates of traditional, homemade shepherd’s pie with a side of vegetables. I’d smother everything in a thick layer of warm gravy, until the bottom of my plate swam in a wave of brown liquid. Without a hesitation I would go back for seconds or even thirds just because it was my favourite meal of all-time. I wanted to recreate this magic memory, and this is what inspired this recipe.
I must admit, although I got the basic idea from a classic shepherd’s pie, this version couldn’t be more different. For starters, the classic meat and veg filling is replaced by a rich tomato, bean and mushroom concoction. And I’ve used sweet potato mash in place of the traditional mash topping. This is my grown-up meat free take on my favourite childhood meal.
Just like my mum’s trusty old recipe, this vegan friendly dish is VERY easy to make. The sweet potato mash is probably the easiest aspect of the whole dish. All you do is roast a sweet potato in the oven until a knife can be easily inserted. Then remove the orange flesh from the skin and mash gently with a fork. Easy as (shepherd’s) pie!
Any leftovers can be stored in the fridge for 2-3 days or placed in the freezer for a later date. I love to serve this with a good helping of vegetables and drowned in gravy – I guess some things never change!
Rosie x
| Prep Time | 10 Minutes |
| Cook Time | 1 3/4 Hours |
| Passive Time | 20 - 30 Minutes |
| Servings |
People
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Ingredients
- 2 large Sweet Potatoes
- 1 small Onion cut into small cubes
- 1 teaspoon Garlic Paste
- 1 teaspoon Paprika
- 150 grams Mushrooms cut into small slices
- 1 tin Black Eye Beans drained and rinsed
- 1 tin Red Kidney Beans drained and rinsed
- 1 tin Tomatoes
- 1 1/2 teaspoon Gravy Granules gluten free if needed
- 1 tablespoon Tomato Puree
- Pinch Dried Chilli
- 1 tablespoon Maple Syrup
- Salt and Pepper to taste
Ingredients
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Instructions
Roasted Sweet Potatoes - For Mash
- Preheat the oven to 180*C and wrap your sweet potatoes in foil. Place in the centre of the oven for roughly 1 hour, or until a knife can be easily inserted into the centre.
- Once the sweet potatoes are soft cut them in half and using a fork, mash the contents of the sweet potato.
- Set aside for later.
Filling
- Cover the bottom of the saucepan with water, and fry the onions, garlic and paprika together for about 5-10 minutes, until the onions start to appear translucent.
- Add the mushrooms and mix everything together, adding more water as necessary.
- Add the beans and coat thoroughly with the paprika and onion mixture.
- Next, add the tomatoes, tomato puree, gravy granules, dried chilli and maple syrup. Mix everything together and season. Bring the mixture to the boil. Then, turn the heat down to low and simmer for 10 - 15 minutes.
Shepherds Pie
- Next, place all the filling into a baking dish and top with the sweet potato mash, ensuring that the entire base is covered. Place a blob of butter on top of your mash, and slightly season.
- Place in the centre of your preheated oven for 30 minutes. Whilst your waiting, prepare any vegetables you wish to accompany the pie (I love having peas or broccoli on the side!) and make your gravy.
- Serve piping hot with a side of vegetables and a lashing of gravy.
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Chai Spiced Overnight Oats
Creamy overnight oats made with protein packed chia seeds and full of warming winter chai spiced flavours… my ultimate winter breakfast! This takes about 5 minutes to make and the next morning you have a delicious, filling and healthy breakfast all ready and waiting for you.
I’ve made sure that I’ve stuck to all the traditional flavours of a chai mixture. And have blended them together to create my own chai-style powder, this is so easy to do and only takes a minute to make. The oats are only lightly spiced, so you do end up with quite a lot of chai mixture left over. But this can be kept in the cupboard for your next round of overnight oats, or even a completely different experiment! Another thing I must mention is this spice mix is completely customisable; feel free to add more or less of a certain spice or a whole new flavour altogether if you prefer.
The overnight oat recipe is so simple and the same as my original overnight oat recipe. The only difference is the addition of the warming and cosy spices. If you don’t have chia seeds, then it’s fine to leave them out. It doesn’t impact the taste or texture of the oats I just love them and add them to pretty much anything and everything!
This is best eaten the next morning but will last for about 1-2 days in the fridge. Remember to give it a little stir before you eat it.
Rosie x
| Prep Time | 5-10 Minutes |
| Servings |
Serving
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Ingredients
Chai Spice Mix
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Mixed Spice
- 1/4 teaspoon All Spice
Chai Spiced Overnight Oats
- 60 grams Rolled Oats gluten free, if required
- 1 teaspoon Chia Seeds
- 175 ml Coconut Milk or any milk of choice
- 1 teaspoon Chai Spice Mix
Ingredients
Chai Spice Mix
Chai Spiced Overnight Oats
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Instructions
Chai Spice
- Place all the ingredients into a bowl/container, and mix together until fully incorporated
Chai Spiced Overnight Oats
- Place the oats, chia seeds and chai mix into a bowl/jar (I normally use an old jam jar), and mix together. Add the milk and stir until everything is combined.
- Cover the jar / bowl and place in the fridge overnight. Remove from the fridge roughly 5 minutes before eating to allow it to warm up slightly, adding any toppings of your choice.
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