This a great, slowly simmered curry that has a big kick.  I like curries to be hot but this one tested me a bit!  If hot isn’t your thing, just use a milder curry powder and don’t add the chopped chilli.  You could also add more cream at the end or stir in some yoghurt.  But…

I’ve been in love with ramen and miso since I went to Japan and got to eat lots and lots of different variations from all over the country. This recipe has a few different parts but it’s pretty quick to put together, so clear some space and focus! Serves 2.

Ok so it’s not *reeeeaaally* a cheesecake.  That was false advertising.  And it worked. These are quick to make, gluten and dairy free and have ingredients in them that will make you feel like you’ve just had your 5-a-day. Takes about 20 minute to prepare and makes 2 individual cheesecakes.

This is an Israeli dish that’s a cross between a spicy tomato soup and baked eggs.  This version has courgette noodles in to make it more filling. You could even go mad and have it for breakfast – make the base of it the night before, skip the noodles and then just reheat it with some eggs on…

Normally making burgers doesn’t end so well for me.  Eggs never hold it together enough and breadcrumbs just get everywhere.  But this recipe skips those and is really easy.  Don’t be put off by the 3 mini-recipes – they don’t take long to make.   These taste a lot like the Teriyaki burgers you get…