vegan starter, main and dessert ideas with coop.


Did you know that there are now over 600,000 vegans in the UK? A study by the Vegan Society in 2018 discovered this incredible stat - which compares with around 160,000 people following a vegan lifestyle back in 2006. It's no surprise that with this great rise comes lots of incredible plant-based options on our supermarket shelves, restaurant menus and street food stalls. Long gone are the times where dairy free diners could only choose from the likes of sad salads, portobello mushrooms that call themselves burgers or fruit medleys for dessert. With so much amazing choice - the rise of vegan junk food, beautiful bakes and scarily realistic mock meat is now on the menu.


When Central England Cooperative challenged me to create a three course meal with their new products - as well as low alcohol drinks for Dry January - I couldn't wait to take on the challenge for plant based perfection.


my top five recipes for fruity american pancakes.


Other than the trendy avocado and poached eggs on toast pairing, you can't beat a stack of freshly flipped pancakes for a lazy breakfast or weekend brunch. In particular, I've mastered a basic 5 ingredient American pancake recipe which makes the perfect fluffy base for a whole host of toppings. What's more, I've found using non-stick hot plate and a tiny spritz of sunflower spray gets great results that are all warm at once. You can also get lots of frozen fruit, or of course freeze the fresh leftovers to use at a later date!

So, why wait until February to enjoy your favourite combination? As part of this month's collaboration with Central England Cooperative, here are a few healthy pancake recipes with delicious combinations that go towards your five a day.


vegan tacos with homemade mushroom & bean mince.


A delicious homemade veggie mince recipe that is both vegetarian and vegan! In this case, I've added some subtle spice to create a chilli style mince, perfect for tasty tacos. But the results are so versatile! The recipe is also perfect for dairy free diners who also may avoid soya or eggs in the supermarket bought varieties.

Using my trusty new Veggie Bullet, I was so pleased that shredding up healthy mushrooms and borlotti beans was such an easy way to create a mince-like base for so many meals. With around 20 calories in 200g of mushrooms too, the cheap ingredient means you can create a really low fat, low price meat substitute which is packed with nutrients too. Will you be giving it a try for #MeatfreeMonday?





dumpling time, san francisco.


If you're fond of beautifully fluffy bao, rows of gyoza and oodles of noodles, then Dumpling Time has probably been on your restaurant radar for a San Francisco food trip. From open faced siu mai to steamed har gow, these guys know their dumplings and they do them well. When we spent a week in the Californian city, I just knew this had to be on the ever-growing list.