baked dill salmon with beetroot risotto.

A tasty and wholesome dish for seafood lovers. Salmon, dill and beetroot go hand in hand, so I thought it was about time I made something with them again. When I have extra time at the weekend I love to slowly stir a risotto, simmering away. So I thought I'd bring these ingredients together in a vibrant risotto, for a recipe that is a great source of protein, iron, energy and also goes towards your five a day.

vegan bean chilli.

A chilli for the chilly months. This cosy and warming dish is perfect for getting those veggies in after the festive season. Whether you're in a post-cheese slump or are fighting the sniffles, this could be wholesome, veg-packed dish for you. It's vegan, dairy free and gluten free too - plus since it's so easy to whip up and batch cook it's perfect for lazy Winter teas and midweek meals.

parma ham, sweet potato and pecan salad.

A warm, Autumnal salad mixing the salty flavours of Parma ham, sweet potato, earthy spinach and sticky pecans. Bringing out the signature flavours of the Prosciutto di Parma DOP, the Italian dry-cured ham has a distinctive slightly sweet and salty taste. With delicate fat running through the prosciutto, the texture also marries will with the skin-on potatoes, wilted spinach, crunchy pecans and shavings of salty Parmigiano Reggiano cheese.

sesame and ginger salmon with an avocado, beetroot and edamame salad.

A colourful salad recipe for seafood lovers. The nutty and fragrant sesame salmon fillet is served with a rainbow of beetroot, avocado, green beans, asparagus, edamame beans and a lime and soy sauce dressing. Packed full of protein and nutrients, this gluten free and dairy free recipe goes towards your five a day.

christmas not-so-pudding brownies.

A Christmas pudding for those who don't like Christmas puddings. Made with a gluten free chocolate brownie base, these festive treats are utterly chocolatey and indulgent. I'm not that all into Christmas puds myself, I'll have one on the big day but I cant take it or leave it really. I'd much rather scoff some delicious chocolate brownies - and if sticking white chocolate and marzipan holly on them makes them acceptably Christmassy then I'm all for it! 

pan fried salmon with asparagus, green lentils and quinoa.

There's nothing quite like a nice fillet of pan fried fish to accompany vibrant vegetables and pulses. Salmon is one of my favourite, and either baked or pan fried with vegetables, grains or noodles is one of my go-to dishes. To try out the new Circulon Ultimum Skillet Pan, sent to me for review, I thought it made perfect sense to try out a nice pan fried salmon recipe. I've teamed the salmon with a medley of quinoa, edamame beans, green lentils, chilli, spring onions and asparagus, which I also charred in the frying pan.

peppered mackerel spiralized salad.

There's no doubt that spiralizer recipes are huge these days. Courgette, cucumber and carrot - if it'll spiralize, it's probably been made into some form of gluten free zoodles, courghetti or vegetable ribbons. It's a great way to get that extra veg in a dish as well as switch out carbs for colour in dishes. Here I've combined cucumber, beetroot and pepper mackerel with my old favourite sesame seeds and soy sauce to create a simple Asian inspired spiralizer recipe. 

vegetarian and gluten free lasagne.

A hearty but low carb lasagne which is both vegetarian and gluten free. Switching the lasgane sheets for sliced courgette and packing with lots of veggies and quinoa, this was a perfect indulgent Friday night in dish - with a few of your five a day too. And cheese, lots of cheese.

easy cauliflower pizza.

With more and more well known dishes turning to healthier and gluten free alternatives, there are so many fantastic courgette, sweet potato and cauliflower recipes out there. Switching out heavy carby ingredients for veg is a great; not only do you get your five a day and don't have quite so much of that horrible full feeling, it means you can add more cheeeeeese to the top. By no means did I invent the original cauliflower pizza recipe, but this is one I've practiced and tweaked to suit my tastes.

gluten free lemon drizzle cake.

so with a whole load of lemons and a few half opened packets of ground almonds, i set about finding a new cake recipe to try out. and when life gives you lemons, i guess the most   obvious choice is to make a lemon drizzle cake! as this bbc good food recipe for lemon cake is gluten free... it has a secret special ingredient to bind it and keep it moist... mashed potato! 

flourless chocolate brownies: based on nigella lawson's recipe.

ahh well i'm the birthday girl today, 21+3 to be exact! whilst reluctantly avoiding changing my bio, and amongst two brilliant birthday meals so far, i've decided to make some trusty brownies to take into work. 

as you may know, i recently had a go at vegan soup as my housemate is vegan. inspired by this and the fact my friend at work doesn't eat gluten, i thought i'd have a go at these! 

based on nigella's recipe for flourless chocolate brownies, these gluten free goodies taste just as good as floury ones, with the ground almonds giving them a tasty, nutty flavour. i have tweaked her recipe to include white chocolate chunks as i love the chewy surprise every so often as you eat them. enjoy!

shopping list

♥ 200g dark chocolate (80% cocoa solids)
♥ 150g ground almonds
♥ 3 eggs
♥ 200g caster sugar
♥ 225 butter 
♥ 75g white chocolate
♥ a pinch of salt



preheat the oven to 170°C/gas mark 3. melt the chocolate and butter gently over a low heat over a saucepan. 








take the pan off the heat and add the sugar and salt, stirring as you go.




beat the eggs in one by one, and then stir in the ground almonds.

next, pour into a buttered up baking tray and drop in chunks of broken up white chocolate. push a few to the bottom of the pan so they're all randomly in the mix!

nigella's recipes says 25-30 minutes but mine are already in 40 minutes and not ready. it's hard to tell really. though my oven at the moment is from about 1978 so is probably taking ages. 

i'd say when the top starts to look harder and sort of cracked, yet when you put a fork/skewer in it comes out clean... they're done! in the end mine took 50 minutes!

leave to set before taking them out. if you want to eat them warm, i personally wait for them to set first time round and then re-warm them up with a bit of cream. yummmmmmmmmmmm!