Keep the stress away by prepping this quick dish to keep your guests occupied!

This recipe is slightly different to the traditional ones you’d find out there as I’ve used caramelised onions in it. But how can you not?! They add so much flavour!

You really can’t go wrong with these palmiers! Sweet or savoury, they work just the same.

No meat? No problem! Try out this plant based recipe! The texture between pulled mushrooms and meat is so similar, you can’t tell the difference in one bite.

This is a meal you can make under 15 minutes! Get yourself a rotisserie chicken from the supermarket; your future self will thank you.

Here’s a dip to serve at midday, to use as a spread for your sandwich, or to have as a snack to accompany an aperitif! You’re definitely going to want to make some homemade tortilla chips to go with it (recipe below!)

My loose interpretation of a Tunisian fish soup, Chreime. It's usually made with the day's catch, and whatever vegetables one has on hand.

Muhammara is a dip/spread that is creamy, smokey, savoury, and slightly sweet at the same time!

An easy 3-layer Blueberry Crumble Cake (vegan) using soy milk, some baking pantry staples, and frozen blueberries. Great for those new to baking.

I don’t usually cook or eat large portions of meat like this and I was nervous to even try, but this turned out great (if I may say so myself!) and I’m definitely keeping this in my arsenal. This is super easy, I promise. I wouldn’t be doing it otherwise!

Low-effort high-reward, creamy-without-cream mushroom soup that you’d want to keep in your arsenal of go-to recipes!

This was one of my favourite recipes made over the Circuit Breaker (read: lockdown) period. It requires at least 1 pot, 1 pan, and 1 baking dish (which is a lot for Ms One-Pot Meal here), but the recipe is simple, and the results are incredibly rewarding – so rewarding that it justifies all the dishes you whipped out.

When I go for coffee-flavoured cakes, I like it REALLY tasting like coffee. But most out there don’t really hit the spot for me. So I finally got down to working out a recipe that ticked all the boxes for me.

Pesto: greens + nuts + cheese + nuts + acid + oil. I rarely make pesto the traditional way using basil and pine nuts, because I don’t have them casually lying around, and I like to make things with what I have at home – so today its kale and walnuts!

In a time like this, we are going for dishes that can be made with ingredients that are affordable and easy to stock up on. I’ve mostly gone for canned products here (chickpeas, chopped tomatoes, etc), so you can keep these in your kitchen cupboard on standby for whenever the cravings kick in.

A pastry that requires some time, but gives high returns! This is a pastry dough that requires a little more time and finesse than most, but I promise you it’s so good that you’d keep returning to it. It’s probably the best pastry I’ve ever made and it is worth every second of effort.