Spent Rhubarb Chutney

After making my Rhubarb Gin, I was left with a quantity of spent fruit that I was loathe to waste. After all, it had just spent two months in gin and sugar - it had so much more to offer!

Homemade Rhubarb Gin

I have a rhubarb plant that seems to go from strength to strength, even though I have successfully managed to kill any and every plant I have ever owned. Being the only one that actually likes rhubarb, however, it can be slightly trialing to find ways to make use of the fruit rather than let it go to waste.

My Mushroom Pate

I love the idea of pate, but really struggle to eat it because I can't stand offal. As such, I've played around with a few ingredients and come up with my own vegetarian one that's absolutely delicious and so, so easy to make!

Tasty Tomato & Red Pepper Soup

Winter is the perfect excuse to enjoy delicious homemade soups. I tend to make batches and freeze them in individual portions, so that I can defrost a different one each day for my lunch at work.

Boozy Strawberry Smoothie

Summer calls for afternoons spent in the garden, barbecues with friends, and enjoying those last evening rays of sun when the children are in bed - perhaps with a cheeky tipple.

This smoothie recipe is definitely not one to share with the children! Refreshing, tasty, and very, very naughty...

Raspberry Pixie Cakes

I love baking. Fairy cakes are delicious and by playing around with the recipe you can soon make them even better. According to legend, fairies are good - but pixies are naughty.

Naughty Rhubarb Fool

Fruit fool is a decadent dessert, but so simple to make. I love to enjoy it in Summer, sat out in the evening sunshine with a cheeky glass of Prosecco, or even a cocktail. This recipe uses Little Red Berry Rhubarb Vodka, and also fresh rhubarb which is currently in season!

SimplyCook.com

I recently discovered a fantastic company called SimplyCook.com. They describe themselves as "a group of people dedicated to helping others cook great food easily at home" - and based on my experience - that's exactly what they are!

Coconut Dahl

This dahl is quick and simple, but is perfect on its own or as an accompaniment for a good, homemade curry such as my almost chicken balti.

L xx

Stuffed Mushrooms

Stuffed mushrooms are quick and easy, but can look impressive. Serve them with dressed green leaves and they are the perfect starter or snack! Allow one mushroom per person.

L xx

Egg Fried Rice

I love egg fried rice. It's so versatile and will accompany so many different Chinese dishes. Here's my recipe for delicious homemade rice, which means you can control what's in it and also save some money by cooking at home rather than ordering takeout!

L xx

Arrabiata Spinach Spaghetti

Sometimes you just want an easy dinner, made from store cupboard ingredients and requiring minimal effort. This is one of those!

The BEST Chilli!

Hot food is one of my favourites. Not so hot that it annihilates my tastebuds, but hot enough to leave my lips buzzing. I love to cook chilli because it is so versatile - enjoy it with rice, nachos, on jacket potatoes, over a salad - even cold inside a pitta bread or tortilla with some salad!

Almost Chicken Balti

One of my favorite things to do, is create delicious dishes. This is a recipe that I was given years ago, that I have since tweaked in my own way. The result is similar to a balti - perfect served with shop bought naan bread and some rice, to quash those takeaway cravings!

Roasted Rhubarb

Rhubarb is technically in season in May here in the UK - but my plant is already flourishing in my back garden!

Foraging For Wild Garlic

I love to forage for seasonal produce. Berries, leaves, flowers - it's nature's larder and can be used in so many different and exciting ways!

With it being Spring, wild garlic is currently in season. It's often found in shady, wooded areas, and being lucky enough to live in the Yorkshire countryside, we have those in abundance!

Wilted Wild Garlic

Wild garlic has a very gentle flavour, and is particularly wonderful with chicken dishes (and fish, so I am told). Serving wilted leaves alongside a dish, or as part of the plate arrangement, is both tasty and beautiful!

Wild Garlic Pesto

Foraged wild garlic is milder than its sister bulb garlic, that we are all so familiar with. This pesto is light and fresh, perfect to add to salad dressing, pasta, use to marinate meats, and delicious in sandwiches too!

Chicken with Leek Potato Cakes & Wild Garlic Mushroom Sauce

There is something very special about cooking with foraged foods. Whether it's berries, leaves or flowers, it's a sense of achievement knowing that you went out and picked it yourself, before creating a wholesome meal.

This recipe is utterly delicious. You can scale it up or down to create a starter, or feed more people, and the mushroom sauce is fantastic by itself with some toasted ciabatta.

Mess, fun and drama – feeding children!

Without sounding smug, I was one of those very lucky mums that managed to breastfeed successfully without any issues. My babies took to it naturally, as did I, and both of my girls were breastfed until they were nine months.