Stuffed peppers…so simple yet so satisfying! This is how I usually do mine but you can be inventive with your stuffings to suit your desires. Freekeh also works really well along with rice, cous cous, most vegetables and lots of different cheeses and herbs and spices!

I know summer is coming but I still like to cook the occasional curry….also I like to make a big batch so that I can stock up my freezer for when I fancy the night off!

Kedgeree is something I have been eating all of my life as my mum makes a really good version. Usually the fish is fresh smoked haddock poached in milk but I have had such trouble trying to find this in Sydney!

I have to say there was a bit of trial and error with this dish! I was a fritter virgin until I made these…which is quite surprising as they are so easy to throw together (as long as you get the measurements right!!).

I’m having a moment with mixed mushrooms! The depth of flavour that you get from asian mushrooms is incredible! I topped this off with truffle oil and a creamy vegan sauce which worked SO well! I want to make this again ASAP it reminded me of a rich carbonara!!

SOUP!! I love a good soup and I can’t get through winter without a few soup recipes up my sleeve. This one I gave to the lovely team at Mode Sportif so if you would like to check out the recipe, click here

What is not to love about a hearty, vegetable ramen? I have called this ‘unconventional’ as I tend to throw in whatever I have in the fridge….in this case I had some broccoli and cauliflower but you could add any vegetables you like.

It is no secret that I love Haloumi and because it is quite a salty cheese it compliments the sweet roasted pineapple really well. You can be inventive and use whatever you have in your fridge like avocado, peppers, cucumber, carrot, chilli, onion and so on! I made an omelette to go in this one…so good!!

I thought I would adapt the ‘socca‘ that I made a few weeks ago and make a chickpea pizza! So, as you would have read from that post, chickpea (or besan) flour is a great substitute for normal flour and it is gluten-free!

You all know how much I LOVE my lettuce cups 🙂 yes, well it doesn’t all stop just because its winter! Vegetable san choy bau is one of my favourite winter dishes to make and the leftovers (if you have any) are perfect to take to work the next day!

Recipe feature for the mode sportif blog: Mode Society. Please find the link, here. Warm Vegan Porridge with home-made berry jam

I am quite literally a soup-aholic! So when winter comes around the first thing I think of is the FASHION (love those layers, knits and boots!) and all the hearty, home-made comfort FOOD I can make at home.

Lentil soup is such a massive hug in a bowl and perfect for this time of year when the weather is changing. Lentils are awesome as they contain a high amount of fibre and protein per serving and are also super high in vitamins and minerals …

As you may remember I recently went to the Williams Sonoma cooking school at Bondi Junction. I did a ‘gluten free’ class with a focus on Besan Flour. Along with the delicious Socca and Baba Ghanoush that we made we also made gluten free falafel.

FIG, GOATS CHEESE AND HAZELNUT RECIPE FROM CHISWICK RESTAURANT x x

I have many disasters in the kitchen – believe me! As I keep on telling you I don’t really see myself as a cook at all I just love being in my kitchen creating…..well, when it goesto plan at least 🙂

Don’t worry I hated Brussel sprouts as a kid too! Now I LOVE them, they are so tasty when roasted and added to other ingredients…..I promise!! I made this with Freekeh but if you are gluten free you could make it with Quinoa…

The same way I feel about supporting local markets and organic growers I also feel about businesses. However, living almost in the heart of Sydney means I am spoilt for choice with all the amazing cafe’s, restaurants, fitness studios, activewear brands and so on.

EASY CHEAT MEAL XX. I usually have an avocado on my windowsill, a tin of organic tuna in the cupboard, free range eggs in my fridge and some quinoa and brown rice in my pantry.

Everyone is always telling me that they find it really hard to cut down on bread. I can understand why, its so easy to make sandwiches and take them to work, make some toast in the morning and buy that crusty baguette on the way home.