The Perfect Falafel


Oh my god, this recipe changed my life. My live-in lover adores falafel more than anything and I never thought i’d be able to make proper, crunchy, fresh out of the frier falafel that is a little bit creamy inside at home. The only niggle is you need to soak the dried chickpeas over night, but using dried means its crazy cheap. The mixture also freezes really well which is great because this recipe makes a lot!


200g dried chickpeas – soaked overnight

1/2 big bunch of coriander (stalks included)

2 cloves garlic

3 spring onions

1 tsp salt

1tsp pepper

1tsp curry powder

1 tbsp cumin

1 tbsp flour


Make sure to soak the chickpeas in water overnight – they’ll massively expand and become softer.

Drain them and add them to a food processor. Slice up the spring onions, coriander, and garlic and add them and everything else to the processor as well. 

Once the mixture is slightly holding together, empty out into a bowl.

Chill the mixture for an hour in the fridge. 

Roll into golf sized balls and deep fry for 5-8 minutes in medium oil. 

Serve however you fancy!

Creamy Butter Bean Stew

This would make a great dinner party options for vegetarians (just substitute for vegetarian Worcester sauce or soy sauce). You can serve it with rice, potatoes or salad. It’s creamy, savoury and yummy. Oh and pretty cheap and easy too. 

Creamy Butter Bean Stew

Servings: 4 people


  • 2 Medium Leeks
  • 2 tins Butter Beans
  • 150 ml Single Cream
  • 4-5 cloves Garlic
  • 150 g Frozen Peas
  • 1 tbsp Mustard
  • 1 Small bunch Fresh or dried rosemary and or thyme
  • 2 tbsp Worcester sauce
  • 500 ml Vegetable stock


  • Slice the leeks into half moons, put into a colander and rinse thoroughly. Put into a saucepan with a bit of oil and put the lid on so they steam in the residual water – leave for about 15 mins. 
  • Mince or crush the garlic and add it to the pan. Fry for a few minutes and add a few pinches of rosemary and thyme (then add a bit more).
  • Drain and add the butter bins, plus the stock, Worcester sauce, mustard and some salt and pepper. 
  • Let it simmer together for 15 more minutes
  • To make it nice and thick get a stick blender and blend at one end of the pot for a few seconds. Don’t blend it entirely, just enough to make it a bit thicker. Stop when you’re happy with the consistency. 
  • Add the cream and let it come back to a simmer. Then turn off the heat and add the frozen peas. Leave it without heat but with the lid on for a further 10 minutes – a good time to make your rice. 

Sweet pickled onions


I had no idea how easy it was to make these! I always love them on tacos or on top of noodle dishes. Save a jam jar if you can as it’s the perfect size for 1 smallish onion’s worth. You could absolutely add some jazzy spices as well like onion seeds or fennel.


1 smallish red onion

100ml hot water

2 tbsps sugar

1 tsp salt

50ml cider vinegar


Mix everything into the hot water and leave to dissolve. 

Slice the onion as thinly as possible in half moons and stick in the jam jar. 

Pour over the pickling liquid until everything is covered. 

Leave in the fridge overnight before eating. Should keep for at least a week. 

After a few hours they will be soft and the liquid will be a hot pink colour. Amazing.