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See ya Summer. Hello Autumn Equinox 🍂 Cherry to

See ya Summer. Hello Autumn Equinox 🍂 Cherry tomatoes, roasted chickpeas, basil pesto. If you had some corn on the cob, roasting that up a little with the chickpeas would be amaaaaazing 🌱

For 15 x Monday nights over lockdown, I chatted to

For 15 x Monday nights over lockdown, I chatted to friends and lots of you before our dinners. We called these nights #thefeelgoodsessions and there were laughs and cries and I’m so so glad they and you were there for me. I needed those Mondays. It was a chance to catch up with friends and say hello and to find small ways (however small and momentary) to celebrate all that is good in the world and comforting things, shout outs to our community and real stories of connection and cheerful positive news (sometimes it was slim pickings) and everyday moments of joy wherever we could. It was also an opportunity to make space for others and share which independent businesses we love and make our lives better and also kind inspiring people who were activists in many different ways that we might all like to follow and support 👉🏽Swipe for some of the *yes I’m having that* things and powerful quotes and feel good habits that some of my guests said that have really stuck with me 👀 You can watch or listen to all of the full chats on my IGTV (I like to listen back to them while I’m cooking or folding) Thanks so much for my 15 incredible guests for being so up for it and honest about how they were really feeling on those nights. Sadly I couldn’t fit all of them in here but I’ll share more on stories and in the highlights folder and thank you everyone who tuned in every Monday and asked great questions and sent lovely messages to us. I really enjoyed having these to look forward too..... and whoop there will be some news on Series 2 coming up 💥💥💥💥💥
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Thank you (in order of how we recorded @itsanitarani @bryonygordon @thejoyjournal @candicebrathwaite @calliethorpe @foodandpsych @donnalancs @rachelkhooks @rachelama_ @cookinboots @victorilou @thefoodmedic @doctors_kitchen @raretealady @adrienne_ldn and big love to these brilliant women who helped me @sarahmalcs artwork, @rosie.lord edits and Team @found_entertainment for encouraging me to be more brave 👻

👩🏻‍💻Lunch Noodle Salads. My bday promis

👩🏻‍💻Lunch Noodle Salads. My bday promise to myself? Laptop Free Lunches 🙅🏻‍♀️Anyone want to join me this month in promising ourselves to take a screen break at lunchtime? 🙈 I’ll keep giving the fast ideas and simple recipes and have a look at more in my #laptopfreelunch highlights folder 👆🏽 This noodle salad is a version of the sesame lime one up on my website and is finely chopped (or grate or peel) carrots, radish, leafy greens like cabbage or pak choy and frozen peas. Keeps well for a few days so ideal for lunches this week 🌱

On way to my rainchecked @skyegyngell *Eat Green*

On way to my rainchecked @skyegyngell *Eat Green* cookbook event tonight which had been Covid rescheduled. I’m afraid it’s sold out but hopefully we will record the talk with Skye and can share it if anyone wants to watch. I’m sure you’ll agree Skye is a TOTAL legend and I have all her cookbooks and really recommend all her restaurants especially the early evening ‘scratch menu’ @spring_ldn at Somerset House, london. I haven’t seen her since she took part in #thesustainabilitysessions last year for the *State of Our Plate* food panel alongside @gracedent @itsanitarani @jules_loti there’s notes from those sessions on my website if like me you’re interested in single use plastic free restaurants, food distribution and education, support for farmers and small businesses and Skye’s waste free and delicious supper menus. See you soon @heckfield_place @lucyhyslop @jes_salter PS couldn’t find pics of previous visits to Heckfield but here’s a pic of another gorgeous place, the award winning @fhvlondon vineyard where volunteers grow and pick grapes in North London and profits support the mental wellbeing of the local community. I rate their wine and sparkling wine and bought 2 boxes over lockdown 🤡

💥🍔 The recipes👇🏽Thanks for sharing thi

💥🍔 The recipes👇🏽Thanks for sharing this delicious vegan burger & mayo @cheftomhunt from his sustainable cookbook *Eating for Pleasure, People & Planet*👇🏽 Watch our IGTV for all his zero waste & *root to fruit* tips 👈🏽 📺 ♻️🌱
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*Tom’s Pulp Fiction burgers*
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100g juice pulp* (about 2 small juices worth, pref with beetroot)
100g organic tempeh*, roughly grated
1 tsp apple cider vinegar
1 tsp smoked paprika
1/2 large red onion, grated
1 garlic clove, grated
1 tbsp chickpea or brown rice miso
1 tsp flour (Vital wheat gluten flour says Tom, I used chickpea flour)
50g walnuts, finely chopped
oil, for frying
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* If you don’t have juice pulp or tempeh replace with cooked mushrooms. You will need 200g raw mushrooms to replace the pulp & another 200g to replace the tempeh. To prepare, finely chop mushrooms then fry in a hot pan for 5-10 mins until they brown.
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To serve, 2 buns, lettuce, tomatoes, onion, pickles, ketchup, aquafaba mayo- see below💥
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Preheat oven 220oC/425oF/Gas Mark 7.
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Combine burger ingredients in a mixing bowl & season with pepper (no salt as the miso is salty).
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Form into 2 firm patties, arrange on 2 circles of unbleached parchment paper. If you have time, fridge for at least 30 mins (or overnight if you want).
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Heat an ovenproof frying pan over a medium-low heat with a splash of oil. Arrange patties, still on parchment paper, in pan & cook for approx. 5 mins or until the bases start to brown. Avoid the temptation to move the burgers until the undersides form a crust, when you can carefully flip them over with a fish slice. Transfer the pan to oven for 5–10 mins. Serve how you like, in a bun and/or lettuce leaf, accompanied by pickles & your fave sauces.

*Aquafaba mayo*
50ml beanwater from can of chickpeas
1 tbsp mustard
Approx200ml extra virgin olive oil
1 tbsp cider vinegar or lemon juice
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Take a clean, grease free bowl & add bean water, mustard & pinch s&p, then blend w/ a hand mixer/blender until combined & frothy.
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Whilst blending pour in oil in a v slow steady stream. Once consistency is as you like,stop adding oil & blend in vinegar/lemon

Five Minute Salad 👇🏽 I keep saying one last

Five Minute Salad 👇🏽 I keep saying one last salad! But one last salad! 5 minute Courgette Salad 👇🏽 Keen courgette lovers you’ll enjoy this raw courgette salad and I’m pleased to say, this has converted some courgette adverse friends before too.
I’m stocking up on all these ingredients today as I’ll be making this salad all weekend long 💥🌞 Fresh, lemony and herby. Lovely as a starter or side and endlessly adaptable with cucumbers, carrots, fennel.
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3 medium courgettes
1 handful basil or mint or a mix
Burrata / mozzarella /goats cheese
4 tbsp extra virgin olive oil
Sea salt
Pepper / chilli flakes / fresh chilli
Juice and zest of 1/2 lemon
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1. Zest the lemon and juice it then massage the lemon juice, sea salt and half the olive oil into the courgette ribbons and pile up onto a serving plate.

2. Pull apart the cheese with your hands & scatter over the courgettes along with the fresh herbs.

3. Sprinkle over a little sea salt, the rest of the olive oil, lemon zest and pepper and chilli flakes over the cheese and serve straight away.
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Make sure you don’t serve your cheese *fridge cold* as it you don’t get to enjoy all the flavour.
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Use a peeler and press down from top to bottom of your courgette to make ribbons. Don’t worry if they’re not perfectly the same. Chop the middle bits of the courgette (once you can’t peel any further).

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