Kidney Bean Salad

Let’s just keep it real, keep it simple and keeping it delicious with this recipe. Unreal how quick and simple this is to prepare and just so flavourful, definitely one that I will be going back to a fair few times as we draw closer to summer.

Serves 2


  • 1 can (400g) red kidney beans (drained and rinsed)
  • 1 handful of flat leaf parsley, roughly chopped
  • 1 spring onion, finely chopped
  • 2 tsp lemon juice
  • 1/2 tsp dried mint
  • 1 tbsp olive oil
  • 1/2 tsp garlic granules
  • Salt
  • Pepper


  1. Start of by making the marinade by adding the lemon, mint, olive oil, garlic granules, salt and pepper in a bowl and give it a good mix.
  2. In a separate bowl put the beans, parsley and spring onion.
  3. Drizzle the marinade over the bean mixture and give it another thorough mix.

Enjoy 🙂

Green Pepper Bulgur

Fresh, vibrant and flavourful is how I would describe this easy to make green pepper bulgur. Bulgur, a staple in my kitchen cupboard and a go-to for something quick to prepare, you’ll be eating your dinner before you know it. It is a fantastic way to get you into more lighter meals and to mix it up with different vegetables, keeping it healthy and adding different textures.

Serves 1-2


  • 80g fine bulgur wheat
  • 1 green pepper, cut into chunks
  • 1 spring onion, finely chopped
  • A handful of flat leaf parsley, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried mint
  • Salt
  • Pepper


  1. Start by preparing the bulgur according to the instructions on the packet.
  2. Once the bulgur is prepared, fluff with a fork and add all the remaining ingredients, season with salt and pepper, mix well and serve.

Stewed Lentils and Cauliflower

Let’s be real now, the weather we are having is absolutely awful and I feel like I am cold, all the time! I’m constantly feeling hot food, something warm and hearty to keep me going during these dull grey days. This stewed lentil and cauliflower recipe is a vegan treat packed with lots of delicious spices and aromatic flavours.

Serves 2


  • 80g red split lentils, rinsed
  • 1/2 cauliflower, cut into florets
  • 2 fresh tomatoes, roughly chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp tomato puree
  • 600ml vegetable stock
  • 1/4 tsp paprika
  • 1/4 tsp chilli flakes
  • 1/4 tsp turmeric
  • 2 tbsp olive oil
  • Ground coriander
  • Ground cumin
  • Ground mixed spice
  • Salt
  • Pepper


  1. Start by frying the garlic in the olive oil on medium heat until lightly browned.
  2. Add the lentils, paprika and chilli flakes and season with the remaining spices and salt and pepper; cook for 2-3 minutes.
  3. Then add the fresh tomatoes, tomato puree and the cauliflower and fry for 3-4 minutes.
  4. Pour in the stock, mix well and leave to simmer for 25-30 minutes.

Best served hot.

Prawn Curry

Okay, I can’t even begin to tell you how damn delicious this curry is, it’s just pure, next level yumminess. Do excuse me while I just grab another serving…

What can I say, it looks good, it tastes good, what more could you want? I love the colours, it looks so vibrant and just so delicious. So simple and easy to make, the cooking time is short so you’ll have your meal ready in no time. I love the lime juice as it adds an extra ‘oomph’ and zestiness to the silky sauce and balances the sweetness of the coconut beautifully.

Serves 3


  • 165g raw king prawns
  • 3 cloves of garlic, roughly chopped
  • 1 inch piece of ginger, grated
  • 3 tomatoes, peeled and roughly chopped
  • 1 tbsp olive oil
  • 1 medium shallot, finely chopped
  • 1 can (400ml) coconut milk
  • 1 lime
  • 1/2 tsp medium curry powder
  • 1 small red chilli, sliced into thin rings (seeds included)
  • Salt
  • Pepper


  1. In a pan, fry the shallot, garlic and ginger in the olive oil until soft and lightly browned.
  2. Season with salt and pepper, then add the fresh chilli and tomatoes and fry for 2-3 minutes.
  3. Add the curry powder and pour in the coconut milk and give it a good stir.
  4. Leave to simmer on medium heat for 10-12 minutes; stirring occasionally.
  5. Taste and season with salt if necessary. Then squeeze the juice of half a time and simmer for a further 2 minutes.
  6. Add the prawns and cook for 4-5 minutes or until pink and cooked through.

Best served hot and with rice.

Spicy Sweet Potato Fries

A tasty pick me up; rich in flavour and spiced with goodness; a carnival favourite for everyone. Enjoy them as a starter or side dish, and accompany with the dips from my previous post


  • 2 large sweet potatoes, peeled and cut into fries
  • Olive Oil
  • Maple syrup
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • Salt
  • Pepper


  1. Preheat the oven to Gas Mark 7.
  2. Once you have chopped the sweet potato, give it a rinse and pat down with paper towels, when dry put into a bowl.
  3. Season the fries with the cayenne, paprika and season with salt and pepper; mix thoroughly with your hands.
  4. Transfer the fries onto a baking tray, spacing them out evenly.
  5. Drizzle on a little olive oil and maple syrup. Just as a little side note, the more drizzle the more likely the fries will soften, so if you fancy a crispier crunch apply sparingly.
  6. Bake for 20-25 minutes (rotate occasionally) or until crispy.

Best served hot


Le Val. Kingston.

I can’t even put into words the sheer excitement I had to dine at Le Val. I flipping love the food there and recommend it every time. I have been going to this restaurant for many years now and has always been at the top of my list of restaurants to go to when I venture to Kingston.

As the lockdown rules have eased I had the chance to meet up with a friend of mine who recently moved to London. I have ranted and raved about this restaurant since they moved and when we decided to meet we thought it would be about time to dine there; wahoo!!!

Le Val has quite an extensive menu offering a selection of Lebanese dishes from cold and hot mezze to main courses, to express lunch options. I have tried a fair few things on their menu, just to put it out there, their houmous is the one!!! SO damn good. Anyways, my go to meal is the chicken shawarma wrap, which consists of chicken, salad, pickle and a garlicky dressing all wrapped up in a flat bread. This normally comes with a portion of chips and a soft drink of your choice at an incredibly affordable price. They also bring you a whipped garlic mayo and a chilli sauce, which when added to the wrap just makes a whole other party in your mouth come to life; it’s also so good to dip your chips into. I’ve only just had this meal and I am already ready for another round of this quality yumminess!!

I was one happy lady at the end of my meal and was so glad to go there after all the things that have been going on.

Fantastic meal, fantastic company, a fantastic day!



Chunky Chicken and Vegetable Soup

A scrumptiously creamy chicken and vegetable soup, full of nutrients and flavour. I absolutely love the colour of this dish, the small amount of saffron used really punches up the flavour and complements the coconut milk and curry powder beautifully.

Serves 2-3


  • 1 white onion, finely chopped
  • 1 large carrot, peeled and cut into chunks
  • 1 chilli, chopped and deseeded
  • 1 sweet pepper, cut into chunks
  • 3 cloves of garlic, finely chopped
  • 2 diced chicken breasts
  • 1 can (400ml) coconut milk
  • 1/2 tsp ground coriander
  • 1 flat tsp curry powder
  • 1 tsp paprika
  • 250ml chicken stock
  • Pinch of saffron
  • 1 large potato, peeled and cut into chunks
  • 2 tbsp olive oil
  • Salt and pepper to taste (optional)


  1. In a pan, fry the onion and garlic in the olive oil until soft.
  2. On a medium-low heat add the pepper and chilli and fry for a couple of minutes.
  3. Add the chicken, curry powder, paprika, coriander and fry for 2-3 minutes.
  4. Add the carrot and potato and give it a mix.
  5. Spinkle on the saffron, pour in the chicken stock and the coconut milk and mix well.
  6. Leave to simmer on low for 25-30 minutes or until the potatoes are soft.

Best served hot.