lime & jasmine collins cocktail with fentimans.

Introducing the newest addition to Fentimans botanically brewed drinks collection; Sparkling Lime and Jasmine. You'll probably recognise Fentiman's from the likes of classic Victorian Lemonade, Curiosity Cola and Dandelion and Burdock. A lover of all things vintage, their traditional British branding and flavours are something I'm instantly drawn to.

Established in 1905, I love that Fentimans bring timeless tonics, craft beers and additive-free soft drinks to the present day. In their iconic glass bottle and with the same quintessential lettering, this new addition to family has a real modern twist. Lime and jasmine flavours to me spark images of Far East; the likes of kaffir lime, Jasmine infusions, green tea and exotic plants come to mind. Botanicals are something I associate with gin too, since it's also brewed botanically.

With that, I've created an Eastern inspired twist on a classic gin cocktail, the Tom Collins. This recipe mixes Fentimans Lime & Jasmine with lime juice, sugar syrup and good quality gin to create a Lime & Jasmine Collins, if you will. Serve over ice and garnish with lime for a refreshing cocktail which complements the floral, refreshing and slightly bitter Fentimans flavour.

sausage, spinach, mozzarella and egg pan bake with debbie&andrew's.

A Mother's Day breakfast treat for that special person in your life. With this Sunday 6th March just around the corner (note: remember to put that card on your shopping list), I've teamed up with debbie&andrew's to create a breakfast recipe to make her smile. This one pan wonder is so simple to rustle up and can even be made with leftovers. Inspired by Andy Bates' sausage, spinach and egg bake, I've made a version which switches mushrooms for red peppers and cheddar for mozzarella. Of course don't forget fresh flowers and a cuppa just the way they like it. 

five spice scallops with noodles.

Fresh flavours, convenience and value for money. If I can combine the three without compromising on a colourful and healthy dish, I'm happy. Luckily my freezer is my best friend for this kind of thing; packed with king prawns, salmon portions, frozen vegetables and vegetarian sausages. I'll often buy a whole salmon side, slice it up into fillets and have ready in the freezer to cook up with my favourite sauces and fresh vegetables. 

In collaborating with Iceland on their #PowerofFrozen campaign, I've got a few more exciting things in my freezer drawers of late. Think extra large Arctic scallops, Canadian lobster tails and even French crème brûlées. Iceland are encouraging more people to embrace all things frozen - because naturally freezing the likes of seafood, unusual meats and superfood greens can lock in the flavour and nutrition of ingredients. Yep that's right, Iceland now do frozen kale - it isn't all fish fingers afterall.

Featuring their extra large scallops, I've put together a five spice marinated scallop recipe, on a bed of noodles with chilli, red peppers and spring onions. Enjoy...

one pot chilli, tomato and pesto gnocchi.

A super simple vegetarian recipe, which features pan fried gnocchi stirred though with rich pesto, sweet tomatoes and a kick of chilli. Ready in under 30 minutes, this one pot veggie delight won't leave you standing over the washing up bowl for long either. Scatter with fresh parsley and vegetarian cheese, then just simply serve up for everyone to help themselves!

Shopping list.

(Serves four)

♥ 500g fresh gnocchi

♥ 200g cherry tomatoes, halved

♥ 1 fresh chilli, finely chopped 

♥ 1 tsp tomato puree

♥ 1 tbsp red pesto

♥ Fresh parsley to serve

♥ Parmesan cheese (vegetarian alternative)

Step one. Begin by adding a little oil to a large frying pan and frying off the gnocchi for 5-8 minutes on a medium heat.

Step two. Add in the tomato halves, puree and chillies and cook through for a further 10 minutes. Add a little boiling water if the gnocchi starts to stick.

Step three. Stir through the pesto and cook for 5 minutes until heated through and the tomatoes have softened. I used the Sacla Tomato & Olive Intenso Stir In - which is veggie friendly and has some chunky olives in too.

Season to taste and serve up with parsley and your favourite cheese!

What is your favourite go-to week night veggie recipe? Do you eat vegetarian food on Meat Free Mondays? Here are a few food blogger recipes to get you inspired...

Vegan Roasted Vegetable and Chickpea Tagine with Bulgur Wheat - Tinned Tomatoes 

Peppery Root Vegetable Stew - Lovely Appetite

Asian Kale, Noodle & Coconut Broth - Foodie Quine

Slow-Cooked Borlotti Bean Chilli - The Veg Space

Chickpea and lentil and spinach cheats curry - Lancashire Food

Gooey wild mushroom and spinach one-pot pasta - Family Friends Food 

Sweet Potato, Chickpea & Coconut Curry - Planet Veggie

Smoky Mexican Bean Soup with Spelt Soda Bread - Tin & Thyme

Roast Vegetable, Veggie Sausage and Chickpea Bake - Tinned Tomatoes 

Or a few vegetarian recipes from my recipe archive!