Have you started looking for apple recipes yet?

The apples in my garden are flourishing and I am so excited about cooking with them.  I have some lovely recipes here form an array of fabulous bloggers.

Lets’ start with apple pies!

Mummy Wales has a lovely and simple recipe for everyone’s favourite  homemade apple pie

Gee Gardener has a raspberry and apple pie – so pretty!


And at Me and B we have a raw apple pie!



Casa Costello give us these delightful apple and passion fruit puffs

(oh wow! do these look tasty)



And what about the cinnmaon apple fries from Mum in the Madhouse. A perfect snack indeed.



Or houw about this really easy soft apple sponge cake from Wave to Mummy ?



Over at Mummy Alarm Carolin has made a beautiful tarte tartin



Next we have a lovely famiclt recipe form The Newhouse Family Blog  and it is Aunt Ruby’s warming pudding. Can you imagine it with a dollop of custard on a cold day.



And up next we have this wonderful gluten free breakfast recipe for overnight oats with apple and cinnamon from the Intolerant Gourmand blog



Over at Captain Bobcat we have this wintery and warm apple and walnut strudel



and at Daisies and Pie we have this beautiful toffee apple crumble

Nom Nom Nom!

And last but certainly not least one of my favourite gardening blogs Growing Family shares a lovely recipe for apple tarts

Pin for later …..

apple recipes







I had a version of a lentil salad recipe at my sons surprise 13th birthday party hosted by my  in laws this summer. I was blown away with how tasty and filling it was. She had very kindly been looking up some vegan recipes as a nod to the cleanse I was on.

My mother-in-law’s salad was quite simply delicious. I was surprised how much I enjoyed it. I think of sunshine and family when I think of lentil salad now and I have been so keen to make my own version.

Lentil Salad Recipe

I was worried it was going to involve a lot of time spent prepping veg and soaking lentils and I am time short – especially in the long summer holidays. So I was determined to take a few shortcuts and make this as quick and easy as possible, take a look


This is a 10 minute recipe as I used prepared Puy Lentils and already chopped herbs and spices. It is nutritious and delicious. Lemons, a red apple and spring onions gave it a real sunshine kick and I am delighted with the end result.

Do let me know if you give this protein packed salad a go – it is the perfect picnic vegan recipe and a lovely light lunch idea too.

Quick and Easy Lemon and Lentil Salad

Quick and Easy Lemon and Lentil Salad


  • 250g puy lentils
  • 1 lemon
  • 1 red onion
  • 2 spring onions
  • 1 tbsp white wine vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp coriander
  • 1 tsp ground cumin
  • 1 tsp garlic granules
  • 250 g plum tomatoes
  • 80g baby spinach


  1. Heat puy lentils according to pack instructions
  2. Meanwhile mix lemon with vinegar and a pinch or two of salt.
  3. Slice onion rings from red onion and add to the lemon mix. leave for 5 mins,
  4. Mix oil cumin garlic and give it a whisk with a fork
  5. Add lemon mix to onions and add lentils
  6. Slice the tomatoes and apple, chopped spinach (washed and dried) and add to the lentil mix.
  7. Give it all a good stir and it's ready!
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Tomato & Chilli Jam

Tomato and Chilli Jam


This barbeque season, put down the bottle of generic tomato ketchup and surprise your guests with something a little more original

Adam Woolven, Head Chef at Island Grill, shares his recipe for a tangy Tomato and Chilli Jam.



1kg Very Ripe Plum Tomatoes

5 Red Chilli Peppers

8 Garlic Cloves

Ginger (10cm piece)

60ml Soy Sauce

550g Demerara Sugar

200ml Red Wine Vinegar

Pinch of Salt and Pepper



Step 1: Bring a large pot of water to the boil. Add the plum tomatoes to the water and boil for 10-15 seconds. Following this, run the tomatoes under cold water, then peel and quarter them.


Step 2: Peel the ginger (easiest done with a spoon), then finely chop it, along with the garlic cloves and chilli.


Step 3: In a large pan, cook the tomatoes, garlic, ginger and chillies on a low heat until the mixture becomes of pulp-like consistency. Pour the soy sauce, red wine vinegar and Demerara sugar into the mix. Stir well. Season with a little salt and pepper.


Step 4: Don’t wait for the jam to cool – store the jam in a sterilized jar whilst still hot.


Step 5: Scoop a generous spoonful of jam onto your freshly barbecued burger – and enjoy!



Do pop over here to find my quick and  easy veggie burger recipe and then why not finish your meal off with a peach and lime lolly?


Island Grill, Lancaster London, Lancaster Terrace, London W2 2TY Reservations on 020 7551 6000 or visit www.lancasterlondon.com



guilt free dark chocolate cake

Guilt Free Dark Chocolate Cake anyone?

Head Pastry Chef Ellen de Jager-Smith at Michelin Starred Bohemia has shared her recipe for her delicious, healthy, gluten-free chocolate cake – which includes no cream, butter or sugar!


Ingredients (To make 10 cupcakes or 1 small cake)

100g Ground almonds

45g Cocoa powder

5g Baking soda

5g Gluten free baking powder

3 Eggs

140g Maple syrup

200g Almond milk

200g Pitted dates

50g Grated courgette

200g Olive oil

150g Dark Chocolate



  1. Sieve all of the dry ingredients together
  2. Whisk the eggs and add the maple syrup
  3. Blend the almond milk, dates, grated courgettes and olive oil together
  4. Melt the dark chocolate
  5. Add the dry ingredients to egg mixture to create a smooth batter
  6. Fold the almond milk mixture carefully into the batter and pour in the dark chocolate
  7. Preheat the oven to 160°C
  8. Pour the mixture into a lined tin
  9. Bake for 15 to 20 minutes for cupcakes and 40 to 50 minutes for a cake


Ingredients – Chocolate, avocado and date icing

2 Avocados

250g Dates

15g Cocoa powder

60g Maple syrup

350g Almond milk

A pinch of salt

400g Melted dark chocolate



  1. Blend everything (except the dark chocolate) in a food processor
  2. Add the dark chocolate carefully whilst blending
  3. Decorate as you please


Bohemia was the only restaurant in the Channel Islands to be listed in The Sunday Times Top 100 Restaurants. The 4AA Rosette restaurant also received the highest score in the Channel Islands in the Good Food Guide with a glowing score of 7 and was listed as the best restaurant in Jersey in the guide’s ‘Top 50 Restaurants in the UK’.


Bohemia Bar & Restaurant, Green Street, St. Helier, Jersey JE2 4UH, Channel Islands. For reservations please call: 01534 880 588 or visit www.bohemiajersey.com


Did you know it is National Pea Week? To celebrate the Great British pea I have the most wonderful recipe for you.

This week is all about celebrating the 700 pea farmers who harvest two billion portions of peas a year.

We are 90% self-sufficient as a nation and with the average British person eating 9,000 peas a year, it is very much a family favourite! Launched by the Yes Peas! campaign and the British pea vining industry, Great British Pea Week (10 – 16th July), the National Awareness Week dedicated to peas.

Here is a beautiful pea recipe for you.


Nutritional information

PER SERVING (4) 456 kcalories, 43g protein, 17g carbohydrates, 25g fat, 11g saturated fat, 4g fibre, 3g sugars, 0.27g sodium.

Nutrition – as well as the nutritional value of the Peas this recipe contains: vitamin A, B complex vitamins, vitamin C, calcium, magnesium, potassium, iron and essential fatty acids omega 3 and 6, plus other antioxidants from the herbs and spices.


150g shelled broad beans (frozen or fresh)

200g frozen garden peas

4 spring onions trimmed and finely sliced

3 tbsp pine nuts

Olive oil to grease

2 x 250g Halloumi cheese cut into 6 slices each

2 large handfuls of Rocket

Black pepper


5 tbs olive oil

Juice of 1 lemon

1 tsp caster sugar

1 small clove garlic, finely chopped

Sea salt and black pepper

1 tbsp of fresh mint, finely chopped

1 mild red chilli seeded and finely chopped


Cook the beans in lightly salted boiling water for three to four minutes then drain and cool under cold water. If they are large peel off the grey/green outer skin, and place in a bowl. Cook the peas in lightly salted boiling water for about two to three mins, drain and cool under a little cold water. Mix the peas in with the broad beans and toss with the spring onions. Dry roast the pine nuts in a small frying pan over a medium heat for three to four mins, stirring frequently until they are nicely golden brown. Take care as they burn easily. Turn them onto a plate to cool. Add to the pea/bean mixture.
Make the dressing by mixing all the ingredients together and set aside.

Grease a baking sheet with a little olive oil and grill the Halloumi for about two mins on each side until slightly browned. Arrange the rocket on four plates or in a salad bowl and place on a spoonful of the pea, bean and pine nut mixture on top of the rocket. Place the halloumi on top and spoon the dressing over the salad. Season with black pepper and serve.

Serves 4


The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.

When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non-metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)