Roasted pepper pasta

Roasted pepper pasta 

Serves 2 

Prep: 5 mins 
Cook: 30 mins 

This recipe is inspired by a dish from Delia Smith’s Vegetarian Collection, a book I used to refer to a lot growing up as a veggie teen who loved to cook. Delia flavoured her ‘red pepper relish’ with cumin and served it with pasta. I really enjoyed that combination of flavours and have been making something very similar ever since.

This is a super simple but satisfying dish which only requires one roasting tray and one saucepan so it’s very light on washing up (yay). It’s ideal for a veggie midweek meal but is also great eaten cold with a little crumbled feta for a take-to-work lunch or picnic dish. 

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Easy crunchy slaw


I used to hate coleslaw because I associated it with the kind you get in supermarkets and bad restaurants – a soggy mass of non-descript veg, drenched in mayo.

Now, I make slaw all the time, but I make it proper crunchy and fresh, and use a natural yogurt dressing rather than mayo to keep it light. A touch of mustard and slightly pickled red onions also give it a nice bit of zing.

This is great with fish tacos, barbecued meats, in wraps with grilled meat or halloumi or just as an easy side when you want a bit fresh veggie crunch. It’s also a great, fail-safe dish to bring to a picnic or barbecue.

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