I adore one-pot cooking, finding it almost therapeutic. There's something incredibly relaxing about escaping to the kitchen, glass of vino in hand, slowly building up the flavours of my culinary creations.
Who doesn't love pizza? It's one of the great joys in life, and with such a wide range of available styles and toppings it's easily one of the most versatile foods around. But this time, we're taking the classic pepperoni pizza and giving it a twist.
Of all the cakes one could have - Victoria sponge, cheese, chocolate, fairy, polenta, etc - I do think ones involving yogurt are up there with the best. Not only are French-style yogurt cakes always going to be soft, but they are incredibly straightforward to make. They also keep very well, so are perfectly suited to lunch boxes and unexpected guests. And Mothering Sunday or Easter...
Food has always been a big part of Chinese culture, but never more so than at Chinese New Year. Although officially kicking off on the 8 February, feasting and celebrating is already evident in major cities across the world. Lanterns of gold and red, as well as paper cut outs of this year's symbol, the monkey, decorate restaurants, shops and homes.
The reduction in calories is at worst 10%, though scientists (who are these people who go around chucking coconut oil into rice all day?) think they could reduce the calories by as much as 60% with some varieties.
If you are looking for a new way to use up your ripe bananas, trythis Banana Peanut Butter Ice Cream cake. I always have loads of frozen banana chunks in my freezer, whether it's for a smoothie or this delicious cake. The recipe is super simple to make and no one will ever know there are only a few ingredients involved. This recipe really is magical, and healthy too!
I used to adore Yorkshire Puddings before I became vegan, as do most Brits. A staple of a Sunday Roast dinner and definitely up there with the ultimate comfort foods. I've tried various recipes for vegan Yorkies and while all nice in their own right, some even looking just like the original egg laden puddings, none have actually tasted the same. Until now.
This salad is full of protein from the chicken and cashew nuts. The chicken breasts are full of flavour, you can marinade the chicken the night before so the flavours intensify. If you are using a julienne you can graze on the middle of the carrots that are left over after grating.
There are more than three million people displaced from their homes in Iraq, in addition to several hundred thousand refugees from the war in neighbouring Syria. For elderly Iraqis suffering from diabetes, who are forced to leave their home to travel to a distant camp, it can be difficult to manage their disease with insulin or other medications.
Italian sausages are very special as they tend to be made with a combination of fresh pork and cured, so they have the addition of fennel seed, nutmeg and other seasonings. This gives them huge amounts of flavour so they are perfect to use in a pasta sauce.
Winter squashes are an excellent source of vitamin A as well as Vitamin C, potassium, dietary fibre and manganese. Spaghetti squash looks like other winter squash varieties and when raw the flesh is the same, but when cooked the flesh falls away in ribbons, like spaghetti.
As a child I adored Enid Blyton books. By that I mean I was absolutely infatuated with them. They would captivate me, fire my imagination and would be responsible for much tiredness in the morning as I lay, at night under the duvet, utterly absorbed.
Moussaka is the most well known Greek dishes around. Perfect with a Greek side salad or simply on its own.
Fresh tuna is a great source of protein and omega-3 fatty acids, vitamin E and antioxidant minerals. Make sure your fresh fish is odourless and best eaten on day of purchase. I've found the easiest way to deseed a cucumber is to slice it into quarters, then run a sharp knife under the seeds to lift them out.
Fresh, homemade pesto is one of the greatest ingredients I like to have stored in my fridge. One would usually think of basil pesto, however I recently experimented with another beautiful green vegetable cavolo nero.
Sure you can buy a version of these fiery bites from the supermarket and stick them in the oven, but seriously, these are so much better, cheaper and you'll know exactly what's in them. This recipe makes 18, which would be just enough for me on my own - they're really that good.