Category Archives: Vegetables

Smashed Potatoes with Garlic and Chilli


This is a fab way to use up leftover potatoes.

It works particularly well with garlic and chilli I think, served as a side dish with a main meal or topped with an egg for breakfast.

Serves 4-6.


2 teaspoons oil

1kg boiled baby or new potatoes, skin on

4 cloves garlic, sliced

1 teaspoon chipotle chilli powder

1 tablespoon paprika

salt and pepper


Heat the oil in a non stick pan over a high heat.

Break the potatoes up with your hands.

Pop everything in the pan and cook until the potatoes are crisping up, this should take 20-30mins.

Check the seasoning, you may want to add a little more salt.


Blackened Sweetcorn with Red Onion


Sometimes I like a change from our usual corn on the cob. This is cooked in a similar way to a stir fry, high heat and keep it moving. It also works well on the flat plate of a barbecue.

I make this kind of corn when the main event on the plate is a little plain and I want something with a bit of heat to jazz it up.

We also sometimes eat this as a cold salad and I pop it into wraps for school lunches.

I use a chilli infused oil but regular works too and I mix my own Cajun Spice Rub, recipe is on the blog, but shop bought is fine.

Serves 4-6.


2 tablespoon chilli infused olive oil

2 small red onion, cut into wedges

4 ears/cobs of corn or 500g fresh or frozen corn

2-4 tablespoons Cajun Spice rub


Heat the oil in a large frying pan over a medium heat.

Add the onions and cook, stirring regularly until they are softening.

Add the spice mix and cook through until fragrant.

Now pour the corn in and over a high heat cook it, stirring constantly for 5 minutes until it is colouring up.



Potato Wedges with Cajun Spices


Friday night fast food challenge time again!

Dipped in a little sour cream with chives or sweet chilli sauce these wedges are a huge hit with the boys.

Using minimal oil and lots of flavour these are easy to make and pack a punch with the Cajun spice mix.

Serves 5-6


30mls vegetable/sunflower oil

1 tablespoon Cajun spice mix

750-800g potatoes


Preheat the oven to 200 degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, combine the oil and Cajun spice mix. The recipe for the mix is in the blog.

Cut the potatoes in half length wise and then into long fairly skinny wedges.

Add the wedges to the spiced oil and mix really well.

Tip the wedges onto the two prepared trays, I try to have them all facing in the same direction to begin with so I know if they have been turned or not.

Pop in the oven and bake for 40-50 minutes, turning regularly.

Serve with sweet chilli sauce and sour cream.

Tempeh With Avocado Salsa


After years in Indonesia we all have a weakness for tempeh.

It can be hard to find gluten free tempeh but it is out there, sometimes I find it in the local health food shops, otherwise, on line is easy too.

In Indonesia the tempeh was coated in flour, flavoured with spring onion, garlic and ginger.

As I have this for breakfast I just use garlic, it’s quicker and as the tempeh cooks I make a quick salsa, great for breakfast but a lovely light lunch too.

Serves 2-3.


20mls vegetable oil

1 clove garlic, roughly chopped

300g tempeh, sliced thinly

2 avocados, diced

1 lime juiced

Small bunch of coriander, chopped roughly

1 green chilli, deseeded and diced finely


Heat a medium frying pan over a medium heat.

Add the oil.

Once hot add the garlic and tempeh slices.

Heat until underside is browned, flip over and move all the garlic to the side of the pan to let it cook more slowly.

Dice the avocado, add juice, coriander and chilli.

Place the salsa on the serving plate and add the cooked tempeh, top with the cooked garlic.


Garlicky Potatoes


These are dangerous! Little morsels of garlicky yummy ness!

If you have the oven on for a main course slide a couple of trays of these in too and you have dinner ready to go!

Any leftovers? Pop in a small frying pan the next day, warm through and then crack an egg into the pan, a quick, gluten free, yummy breakfast!


Serves 6

1.2-1.5kgs potatoes

4 cloves of garlic, roughly chopped

few sprigs of rosemary, leaves removed

salt and freshly ground pepper

2 tablespoons olive oil


Preheat the oven to 200degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, combine the garlic, rosemary, salt, pepper and olive oil.

Cut the potatoes into 2cm cubes, leaving the skin on.

Toss the potatoes in the oil mix.

Spread evenly over the two baking sheets.

Pop in the oven for 30-40 mins, turning regularly.

Gluten Free Chocolate and Beetroot Brownies



Now, trust me in this, these are delish! Yes, there is a sneaky bit of beetroot here but the kids will never notice and it really adds to the recipe.

I often bake for the boys but sometimes I fancy some baking for us as a family and that means it has to be gluten free for me. To make these non gluten free omit almonds, rice flour and baking powder and use 150g self raising flour instead.

I cook the beetroot when I have the oven on for something else, wrap the whole beetroot in foil, root tip, skin and shoots included. Depending on size it may take 1-2hours.

This mix makes 16-20 pieces depending on how you cut it up.


250g cooked, peeled beetroot, grated

250g dark chocolate, 70% cocoa solids

250g butter

250g sugar, granulated or caster is fine

3 eggs

100g ground almonds

50g rice flour

1teaspoon gluten free baking powder


Preheat the oven to 180 degrees Centigrade. Grease and line  the base and sides of a 20 by 28cm tin.

In an oven proof bowl, combine the butter and chocolate, pop in the oven to melt. Keep an eye on it and stir a few times as it begins to melt. You could do this in a microwave or over water. Set aside.

Whisk the egg and sugar until light in colour and mousse like, this helps get some extra air in for the gluten free recipe.

Slowly add the chocolate mix, whisk well in.

Add the almond meal, rice flour and gluten free baking powder, fold in.

Add the beetroot gently and fold in.

Pour into prepared tin, level out and pop in the oven.

Bake for 40-50mins, I like my brownies on the gooey side.

Allow to cool in the tin then transfer to a wire rack to fully cool.

Serve on their own or have a wee treat, serve warm with whipped cream or vanilla ice cream.


Roasted Pumpkin

Roasted pumpkin


If the oven is on for a roast why not roast some veg at the same time? I find it less time consuming and any leftovers can be added to salads, risottos and even soup. Serves 4-6.


1 small butternut pumpkin or any other that roasts well

4-6 cloves of garlic, skinned but left whole

a splash of olive oil

Fresh thyme leaves

Salt and pepper


Preheat the oven to 190 degrees Centigrade.

Cut the pumpkin into quarters then slice into 1cm pieces, arrange in you roasting tin.

Add the garlic to the pumpkin, season with salt and pepper and sprinkle with thyme.

Mix well, hands are ideal!

Roast in the preheated oven for 40-60mins depending on thickness.