Puy Lentil and Feta Salad.

Puy lentils are quite possibly the best thing since sliced bread.


I’m serious. They are amazing.


On their own, in a curry, as a side dish – they are so versatile, not to mention incredibly fibrous and good for you. At my work there’s a couple of dishes which include puy lentils, such as sea bass with a tarragon vinaigrette which looks amazing, or a lighter dish of goat’s cheese salad with puy lentils. This is similar in nature to that dish, though the saltiness of the bacon compliments the woody flavour of the lentils. I love this!


You can buy ready cooked pouches of puy lentils which make this meal fast and convenient, but oh so much healthier than take away!

Ingredients for one:

125g ready cooked puy lentils

1/2 onion

1 rasher bacon, chopped

handul cherry tomatoes, halved

feta, as much as you want

salt and pepper

coconut oil, for frying

olive oil, for drizzling

Heat the coconut oil over medium heat on the hob and sauté the onions. Add the cherry toms and bacon and fry until cooked.


Meanwhile heat the lentils in a microwave according to the instructions on the packet. Once hot, add to the pan with the bacon etc and mix. Tip onto a plate and sprinkle over salt, pepper and as much feta as you fancy. Drizzle with olive oil and you’re ready to go.



Cauliflower Bread Grilled Cheese.

Do you remember that coconut song by Harry Nilsson? “You put de lime in de coconut and mix a bowl up”. When I was younger I used to think he sang cauliflower every time he sang coconut, so I had a major love for cauliflowers – I mean, there’s a song about them!


Years on and I’ve only just realised how silly that was. But my love for them remain! My all time favourite has got to be cauliflower cheese – it’s the best part of a roast!


However I love how creative things are getting in the cauliflower world, and I am happy to share this cauliflower bread with you! It would be nice by itself, slightly warm from the oven, but there’s nothing better than gooey cheese oozing out from it. Feel free to mix up the fillings!


This is enough for two people – I halved it as I only had half a cauliflower left:

1 small head of cauliflower

1 egg, beaten

50g grated mozzarella

salt and pepper

mayo (mix it with hot sauce if you desire – I did and it adds a lovely twang)

cheese of your choice, and as much as you can cram in

2-3 slices German salami


Whiz the cauliflower in the food processor until it resembles rice and preheat the oven to 180. Place a baking sheet in to heat up.



Put the cauliflower rice in a microwaveable bowl and set to high for 8 minutes.

When you remove the bowl tip the cauli into a clean tea towel and wring out over a sink – this will be scorching hot! Use oven mitts if you have to, or leave to cool a bit.

Once wrung out (it’s surprising how much water will come out) place in a large bowl with the egg, mozzarella and season. Mix it up then shape into 4 squares.



Place onto baking parchment, then shimmy it onto the hot baking tray. Cook for 14-15 minutes then leave to cool for about 10 before removing it off the parchment. The bread is complete!


The rest is your generic grilled cheese recipe. Once the bread is cooled, smother one side of each slice with mayo, then salami on one side and cheese on the other. Sandwich it. Melt some butter over a medium heat then add the sandwich. Cook for 3-4 minutes, then flip it. Add more butter if necessary. After another 3-4 minutes, the cheese should be melty and the bread browned. Eat up!



Cheddar beer bread.

I live in a little cul de sac surrounding a mini post office, and every Friday all the neighbours gather for a drinky-poo in the post office at 5pm. And little drinkies call for something to munch on! One of my neighbour’s does the best onion bhajis which he brings often, and others make cakes, but I try to never do the same thing twice (unless asked!). So for this week, I’ve made a cheddar beer bread, with a honey butter. It’s more of a sweet treat than a normal savoury bread; kind of like a brioche-sweet. Try it and let me know what you think! 

My mum had a slice before I managed to get a snap of the whole thing! 
Recipe adapted from Aldi
390g plain flour
2 Tbsp. caster sugar
1 Tbsp. baking powder
1 tsp salt
1 tsp garlic powder
2 Tbsp. agave nectar
1 small bottle light beer 
50-75g grated cheddar (depending on how cheesy you want it – plus a bit more for sprinkling on top)
3 Tbsp. butter at room temperature
1. In a bowl, mix the dry ingredients together, excluding the cheese. Preheat the oven to 160 degrees C.
2. Add the beer. It may look a bit dry but keep mixing and it’ll all come together, I promise!
3. Throw in the cheese and agave nectar. Stir until mixed but be careful not to over mix! It should just look like a sticky dough. Put it in a greased bread tin (or with parchment in like I did) and sprinkle some more cheese on top.
4. Whack it in the oven. Check it after 30 minutes, but it’ll probably be closer to 40 minutes before it’s done. After 30 minutes, glaze the top of the bread with the butter and pop it back in the oven.
5. To see whether it’s cooked, stick in a long wooden skewer – if it comes out clean, it’s cooked. Serve warm with my honey butter!
Honey butter:
120g butter
2 Tbsp. honey
salt (if using unsalted butter)
Put all the ingredients in a bowl and, with an electric whisk, whip it up!