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If you don’t already batch cook then here are some great reasons why you should give it a go:

• It will save you time – you’re not simply condensing your cooking time, you’re being smarter with what you cook and repurposing different parts for meals.
• It reduces food waste – because you portion and store smarter you will waste less.
• Therefore, it saves you money.
• It reduces stress, whether that's because you have a plan for what you’re going to eat during the week, its just the comfort of knowing there’s always something in the freezer.
• Because you’re planning your meals in advance it tends to be much healthier, particularly than convenience food that you might fall back on when you're in a hurry.
• There’s always food in the house, and better than that, there’s always meals in the house, so the whole household is happier.
• It saves the planet, especially if we’re talking plant-based batch cooking – less food waste, less packaging, less meat, less dairy.

I’m all about looking for the silver linings of this crazy corona bomb that we’re living through.  I think one of those silver linings is the fact that so many more of us now have the time, or are making the time, to cook from scratch, and even better finding great pleasure and comfort in it.

If you're anything like me you've probably had those moments when you're massively craving chocolate or something sweet. I hate to admit it, but ordinarily i'd probably just run to the shop to pick up some chocolate, but when that's no longer an option we've got to get creative!

  Everyone knows what their bad habits are, especially when it comes to your diet. But when was the last time to stopped to ask why they exist?   ...

I love dhal, this recipes is made with brown lentils and a combination of coconut milk and tomatoes, so it's more of a thick curry consistency rather than mushy dhal. Both ABSOLUTELY have a place in life and more importantly a place in my belly!

If you have a food processor energy balls are so quick and easy to make at home. You can store them in the freezer so they're super convenient too....

Chowders are traditionally fishy and creamy which of course doesn't fit into a plant based diet very well, but i just love the richness and the heartiness of them. So I've done quite a bit of experimenting to find the perfect plant based chowder. 

This is our mushroom chowder recipe which is full of lovely nutrients to keep you fighting fit during the change in weather; vit D from the mushrooms, protein from the cashews and vit B12 from the nutritional yeast. 

You don't want to rush this dish, allow yourself 1-2 hrs to cook it start to serve. But I guarantee it's worth the wait. Works great in the slow cooker as well if you're short of time and want to chuck it all in before work and come home to a house that smells just divine! 

The perfect balance of sweet and spicy with a combination of textures from the butternut squash, parsnips, lentils and cherry tomatoes you'll wonder why anyone ever bothers with meat in a tagine!

This carrot & coconut soup was one of the first soups on our very first meal plan trial and it was loved then and a firm favourite ever since...not on the menu today, but maybe i'll give it a come back for autumn. 

Four reasons why plant-based porridge is the bomb and a delicious cacao, raspberry & almond porridge recipe to try to convert some of the porridge haters out there!

I'm all about the snacks, i mean who really goes from lunch to dinner without needing a little extra oomph!?

This is the recipe for the babaganoush that we used to do as a dip in our meal plans and it was a firm favourite so definitely worth giving it a go at home!

My habit is drinking what I perceive to be an energy boost (a cup of coffee), so if i change this energy boost to something that is packed full of vitamins and actual energy rather than just caffeine, then i'm bound to be onto a winner...right!?