Gungo Pea & Red Pepper Salad

Just putting out there, this is one powerful salad. Full of raw pungent flavours that will awaken those taste buds. A delicious and easy way to get a healthy meal in you and it takes little to no time to prepare.


  • 1 can gungo peas, drained and rinsed
  • 1 red sweet pepper, deseeded and roughly chopped
  • 1 medium carrot, finely chopped
  • 1 garlic clove, grated
  • 2 tbsp olive oil
  • 2 spring onion, finely chopped
  • 1/4 tsp paprika
  • 1/4 cayenne pepper
  • 2 dsp maple syrup


  1. In a bowl, add all the ingredients together and mix thoroughly. Serve in the dish of your choice.

Enjoy πŸ™‚

Jerk Style Chicken Skewers

Now I am not one to brag but the sauce on this bad boy is just awesome! The trick with this is to leave the chicken to marinate for at least half hour so the flavours in the sauce can infuse, and when cooked keeps the meat really tender.
I added the shallot and vegetable just for added colour and texture, you can mix this up with any other vegetables or just cook the chicken on its own.

Serves 2


  • 2 whole chicken breast fillets, chopped into chunks
  • 1 green pepper, cut into chunks
  • 1 large shallot, cut into chunks
  • Soaked wooden skewers (soaked so that they don’t burn when grilled)

For the marinade:

  • 1/2 tsp allspice
  • 1/2 tsp ground cinnamon
  • 2 tbsp soy sauce
  • 1 tsp onion granules
  • 1 tsp garlic granules
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp nutmeg
  • 1/2 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1 dessert spoon of light brown sugar
  • 1 tsp maple syrup
  • 1 tbsp olive oil


  1. In a bowl, add all the ingredients from the marinade list and give it a good mix. Add the chicken, cover with cling film and leave to marinate for at least 30 minutes.
  2. Thread the chicken, shallot and vegetables onto the skewers and place on a grill tray.
  3. Grill for 15-20 minutes on medium low heat (or until the chicken is cooked); rotate the skewers every 5 minutes or so.

Best served hot and with grilled vegetables or salad.


Vegan Chilli

One of the things I love about this recipe is that it is so versatile. You can mix up the bean and vegetable content; ideal if you have some leftover ingredients that need using up. A meat-free, hearty comfort food; perfect with rice.

Serves 4


  • 1 can of red kidney beans (drained and rinsed)
  • 1 large carrot
  • 3 cloves of garlic finely chopped
  • 1 sweet pepper, chopped into small chunks
  • 1 small red onion, chopped
  • 1 can of chopped tomatoes
  • 2 large cup mushrooms, slice into chunks
  • 100ml water
  • 2tbsp olive oil
  • 1/2tsp ground allspice
  • 1tsp ground cayenne pepper
  • 1tsp smoked paprika
  • 1tsp dried oregano
  • Β 1/2 tsp cumin
  • Ground black pepper to taste
  • 1tsp sugar (optional)


  1. In a pan, put the olive oil, onion and garlic and fry on a medium heat until soft and lightly browned.
  2. Then add the carrot, sweet pepper, mushrooms and fry together for 2-3 minutes.
  3. Add the allspice, paprika, cayenne, oregano, a sprinkling of pepper and the beans and continue to cook and stir occasionally for 3-4 minutes.
  4. Pour in the chopped tomatoes and the juice and the water. Stir and leave to simmer for 20-25 minutes. If the chilli is quite dense in flavour then add the sugar to balance the flavour.

Best served hot.