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Last weekend was super hot here in the UK,so making this mocktail was the perfect way to stay cool and refreshed. This non-alcoholic cocktail - a twist on The Matthew mocktail - combines the totally summery flavours and fizz of alcohol free beer, fizzy lemonade (AKA Sprite or the equivalent) and pineapple juice. Sweet from the lemonade, slightly tart from the pineapple, with a hint of bitterness from the zero-proof beer, this thirst-quenching summer drink has the perfect balance. And it’s so pretty too!

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Corn on the cob is so delicious and nutritious and in my humble opinion, EXACTLY what summer would like look if it were a food! Out of all the ways one can serve and eat corn, grilled corn is my absolute favourite and consequently, I want to be able to enjoy it even when I haven’t got time to fire up a grill, can you relate? Now, what if there were a way to sink our teeth into an ear of sweet, salty, lightly charred and caramelised corn on the cob even if we don’t have a grill at all? I’ve got a couple of ideas up my sleeve to make that a possibility!

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As we move into late spring and early summer, the days are getting longer and warmer and with that, my cravings for fresh, flavourful and healthy food completely completely take over! Thank goodness, there are so many fruits and vegetables in season right now, including strawberries, which I used in today’s vegan recipe! Not only are strawberries one of THE healthiest fruits on the planet, but DANG they also taste SO scrumptious!

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I’ve been sharing Spring-inspired vegan recipes on the blog these past few weeks and today I’ve created a recipe using two gorgeously seasonal ingredients - chives and radishes! Both are just so flavourful and abundant right now, so I combined them in this simple, yet delicious starter!

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Asparagus is in season right now here in the UK, so I felt it was the perfect opportunity to share this super quick, easy and delicious griddled asparagus lunch bowl idea! It’s vegan, packed full of plant-based protein and flavour and super quick to throw together with some key pantry and simple fridge staples like olive oil, garlic, store bought hummus, those herbs at the bottom of the fridge that are about to turn and so on, meaning you can enjoy the gorgeous weather, without losing time in the kitchen or fretting over what to cook.

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Rhubarb is SO underrated and I can’t understand why! I mean, it’s a vegetable that acts like a super tart and delicious fruit and looks like Spring on a plate with a colour that ranges from blush to deep rich pink! Though there are 101 ways to eat rhubarb, my favourite is using it in an easy, simple warm crumble!

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What’s better than breakfast? A long, lazy, delicious vegan brunch!

Granted, you can enjoy this easy and adaptable vegan tortilla wrap recipe any time, but it’s so nourishing, filling - thanks to the beans, avocado and plantain - and packed full of plant-based goodness, that it’s best enjoyed at the start of the day, to ensure you feel energised and ready for an action packed weekend.

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It’s been a minute since I shared a vegan recipe on the blog, but when fellow UK based photographer and author Donna Crous published her new cookbook, A Healthier Family For Life and asked me to host a giveaway to celebrate its imminent release in the USA and Canada, I thought, it was the perfect excuse to finally do so again! And gosh, I had SO much fun creating (and eating) this recipe from her book. Moreover, I just know you’ll love browsing through and cooking from it too! Now, what I’ll do is share a little more about the book, as well as the tomato salad recipe I chose before outlining how YOU can win yourself a copy of Donna’s cookbook. Sound good?

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