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™‚

One Pot Garlic & Lime Chicken

Getting experimental in the kitchen is when I am really in my element. Mixing things up with different spices and condiments brings nothing but pure excitement when recipe writing and testing. A delicious one pot meal that may indeed look a little underwhelming but the flavours are next level.

Serves 2


  • 2 chicken breast, cut into chunks
  • Zest of 1 lime plus juice when serving
  • 120g basmati rice, rinsed
  • 300ml chicken stock
  • 1 dsp white wine
  • 1 garlic bulb, whole cloves removed from shells
  • 2 tbsp olive oil


  1. Start by frying the garlic and lime zest together in the olive oil for a couple of minutes.
  2. Add the chicken, wine and season with salt and pepper; cook for another 2 minutes.
  3. Add the rice and pour in the stock and mix thoroughly. Cover and cook for 15-20 minutes on medium-low heat. The liquid is reduced and the rice is nice and fluffy.

Best served hot

Mushroomy Bulgur Wheat

Mushrooms are one of my absolute favourite vegetables. I won’t go a week without having it in at least 3 of my meals. They are so juicy and so versatile which I love and can be used in so many things. I know, perhaps, the picture doesn’t do it justice but, boy, this recipe not only is deliciously creamy in flavour but its 100% vegan and makes the perfect side dish or main meal. What I find brilliant with grains like bulgur wheat too, is that you can prepare a bulk amount and just divide it up for yourself and your partner or family members for the week, knowing that there’s one less thing for you to worry about.

Serves 2-3


  • 200g baby button mushrooms, roughly chopped
  • 400ml vegetable stock
  • 130g fine bulgur wheat
  • 3 dried bayleaves
  • 3 cloves of garlic, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp extra virgin olive oil
  • 2 sprigs of thyme
  • 2 tbsp white wine
  • 200ml coconut milk
  • Black pepper


  1. Fry the garlic in the olive oil with the thyme and bayleaves on a medium heat for a 1-2 minutes.
  2. Add the mushrooms and cook for 2 minutes.
  3. Season with the black pepper and pour in the wine; cook until it evaporates.
  4. Pour in the stock and coconut milk and leave to simmer for 10 minutes.
  5. Drop the heat to medium- low and add the bulger, mix well, cover and leave to cook for 10 minutes or until the wheat is fully cooked.
  6. Pour over the extra virgin olive oil and fluff with a fork.