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Crunchy Fennel & Apple Slaw

This recipe is in collaboration with High Street TV

I’m back, as promised, with another fresh veggie recipe using the Veggie Bullet. If you missed the last one, you can check it out here. Earlier in the week, we saw what was possible with the spiraliser blade on this nifty new machine. Today, we explore its shredding and slicing capabilities.

I am a lover of coleslaw. It’s such an easy and delicious way to pack fresh, raw veggies into your diet. I’m a big fan of the three ingredient classic version, there’s a simple pleasure in mixing white cabbage and carrot with mayonnaise. I’m also partial to a vegan slaw, opting for oils to bring veggies together instead of eggs or dairy. However, the recipe I’m sharing with you today is probably the one I make the most – or some version of it, anyway. A good variety of veg mixed with yoghurt, lemon and fresh herbs. It’s unbeatable in terms of taste and texture, for me. It’s also easier to build up more interesting flavours that change with the season (aka depending on which local vegetables you can find knocking about that are of such wonderful quality you can’t bear even to cook them) and which veg/herb combination you spring for.

Ordinarily, slaw is a labour of love. There’s fine slicing, and grating, and brow mopping from all that food prep that’s taking far longer than it’ll take you to eat the stuff. While I’m an advocate of food prep as therapy for pretty much everything, it’s not always convenient. I was in awe, really, of how quickly I managed to make a batch of slaw using the bullet. From start to finish this was about 5 minutes, maximum.

Makes enough to serve about 8 as a BBQ side:

1/2 a red cabbage
2 large carrots
2 bulbs fennel
1 red onion
1 crunchy apple
4 heaped tbsps natural yoghurt
juice of half a lemon (or more, to taste)
big handful parsley, chopped
salt and pepper

  1. Process the vegetables. I recommend using the slicer side of the blade on the cabbage, fennel, onion and apple and the shredder side for the carrots – but slice/shred as you see fit!
  2. In a large bowl, mix with the yoghurt, lemon juice, parsley and salt and pepper.

I hope you’ve enjoyed reading about my adventures with the Veggie Bullet – I’ve definitely had fun test driving it! If you want to look into getting one of your very own, you can find it on High Street TV for £149.99.

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Watch A Movie OUTSIDE, IN BED with ibis Hotels and Brightons Big Screen

My first experience of Brightons Big Screen was in 2012. I can be 100% sure of that because I went there to watch the olympics. It cannot be disputed that those were held in 2012, therefore I can – for once in my forgetful life – state this fact with full conviction. Tickets were free, we all sat on the cold, hard floor and struggled to hear most of the audio and it was way over on the less glamorous side of the pier.

Fast forward 5 years and we have ourselves a serious tourist attraction. Now, you’ll find the big screen in between Palace Pier and the Marina. It’s a great big gated area with a food truck and a huge bar and popcorn sellers and cocktail makers. There are deck chairs to sit on, or gorgeous wooden tables – or, as I had the pleasure of experiencing this weekend, ibis SweetBeds.

Ibis SweetBed at Brightons Big Screen

Last Friday, I got dressed up all nice, told Tom to put a shirt on and gave him absolutely no indication of where we were going. He’s a huge Disney fan, so I secretly arranged for us to go and watch Beauty and the Beast in the afternoon to surprise him. He freaked out, obviously. Brownie points to me.

When we arrived at the big screen, we had to look around for somebody to help us get our SweetBed set up as all the staff were super busy so there wasn’t anyone in the immediate vicinity right away. This, however, is likely to be down to the fact that we only arrived 10 minutes before the screening, and the VIP SweetBed tickets do advise you to arrive 30 minutes prior to (our bad, we didn’t read them properly and I took longer than planned because I had misplaced my eyeliner again, we’ve all been there right?). Once we did find a member of staff, we were looked after like bloody film stars, it was fantastic.

ibis1

With a few minutes to spare before the movie started we grabbed a pint and a burger each plus a box of popcorn and climbed onto our SweetBed to settle in and watch some classic Disney magic. Bill (the lovely man overlooking the experience for everyone) came over from time to time to make sure we were happy and offer more drinks, he was really making everyone feel pampered in that little VIP tent at the back of the screen.

 

You can picture our delight, I’m sure, when Bill said that we were more than welcome to get under the covers and make ourselves properly at home. Can you imagine? I can’t tell you how fantastic an experience it was to be sat in the big screen, getting a little bit tipsy (it was a Friday, not that we need an excuse), in an actual bed. AN ACTUAL BED. IN IT.

 

Tom had a fantastic time, and it’s him that the afternoon was really for – I’m no Disney buff myself. I was surprised to find though that I actually had a killer day too. Despite the film not being one of my faves, the overall experience of going as an ibis VIP was enough to make any movie a total breeze to enjoy. The bed was insanely comfortable, we were so well catered to by the brilliant staff and the atmosphere was one of sheer summer joyousness. Is this an experience I would recommend? 100% yes.

If you want to get your own tickets to Brightons Big Screen on the ibis SweetBeds, there’s still time! It’s there right up until the end of August and you can get SweetBed VIP tickets for £25 a head. Not bad for what will probably be the most memorable date of the summer. Check out their schedule and buy tickets on the website.

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A huge thank you to ibis and Brightons Big Screen for letting us have this experience on the house! As always, this has no effect on my opinion and all the above thoughts and words are mine all mine.

Chestnut Mushroom Bolognese with Sweet Potato ‘Spaghetti’

This recipe is in collaboration with High Street TV

We all remember the NutriBullet, right? It’s been the must have piece of kitchen equipment for like.. 5 years? It came onto my radar after the Queens of ‘clean eating’ took the product under their wing in the early days of green smoothies, energy balls and from-scratch hummuses and pestos. While I have no desire to be affiliated with the clean eating world, I can appreciate a high speed blender as much as the next food obsessed millenial. It’s for this reason that I’m delighted to be involved in the #VegOut campaign for their brand new product, the VeggieBullet..

NutriBullet VeggieBullet

The VeggieBullet is a new 3 in 1 kitchen tool that slices, shreds and spiralises vegetables in what feels like record time. We’ll focus on the slicing and shredding tools in another recipe later this week, today we’re going to explore the machine’s spiralising powers.

I’d be lying if I said this was an out of the box product. There’s a lot of set up and assembly happening the first time you use the Bullet, and I had to go into the living room and grumble a bit until Tom took the hint and came to help me – in my defence I was off the back of a full shift at work and then hours of helping my Mum pack up her place to move. The instructions are easy enough to follow though, and once you’re up and running the speed of food prep is really something. Two sweet potatoes were turned into veggie noodles in about one minute, perhaps less than. Just be wary of the fact that you need a little bit of focus and energy to get your head around this piece of kit the first time you reach for it.

NutriBullet VeggieBullet Sweet Potato Noodles

What I really like about the result from the VeggieBullet in comparison with other spiralising tools that I’ve used is the quality of noodle. They come out thin therefore easy to cook through relatively quickly, and there’s no rubbish grated sweet potato bits or short and pathetic noodles, the whole vegetable is used efficiently for long, satisfying, curly, noodly strands.

Chestnut Mushroom Bolognese

It’s worth remembering before you read this, by the way, that I make no attempt at authenticity with this bolognese. It’s really only called bolognese because it most closely resembles the meat recipe my Nan always used from the Hamlyn all colour cookbook and it’s a word globally recognised to mean tomatoey thing that goes with pasta. So if you’re Italian and we’re friends and you don’t want to hate me forever, it might be worth looking away now to retain our positive relationship.

Serves 2 generously with a little leftover or 4 with more sensible portions (double up the sweet potato if feeding 4)

250g chestnut mushrooms
1 can peeled plum tomatoes
1 white onion, diced
1 carrot, peeled
1 stick celery, topped and tailed
2 garlic cloves, minced
1 veg stock cube
1/2 tsp dried oregano
chilli flakes, marmite, sugar and HP sauce to taste
2 medium sweet potatoes

  1. Fit your VeggieBullet with the slicer attachment and use it to quickly slice your carrot and celery. The harder/faster you push the veg down through the blade, the thinner it will be.
  2. Heat a good splash of oil in a heavy based or non stick pan and cook the onions, carrot, celery and garlic on a medium/low heat until beginning to colour.
  3. While your first veggies are cooking, dice the mushrooms much smaller than you would if you were making pretty much any other kind of mushroom dish. You want like half centimetre cubes.
  4. Add the mushrooms to the other vegetables when they’ve started to get some colour on them and leave them to cook, stirring occasionally, until the moisture has been released and then evapourated and the shrooms are looking golden.
  5. Pour in the tinned tomatoes then pop the stock cube in the empty can, pour over just boiled water until the can is two thirds full, give it a stir and pour that into your pan with the tomatoes.
  6. Season as desired. Personally, when I’m trying to give a meat free sauce that deep, dark flavour, I go for 1 teaspoon of marmite, a squeeze of HP sauce and just a pinch of sugar. Also add a few shakes each of oregano and chilli flakes.
  7. Let it come to the boil, then turn the heat way down low and let it simmer away while you get on with your sweet potatoes.
  8. Fit the spiraliser attachment and blade to your VeggieBullet and spiralise two sweet potatoes, skin on.
  9. Check on your sauce, if it’s starting to thicken up and you’re happy with the taste, you’re ready to fry your pretend pasta.
  10. Drizzle a big non-stick pan with some veg oil and cook the spiralised sweet potato on a high heat, stirring all the time (I use tongs for this) for about 10 minutes or until soft.
  11. Serve the spiralised sweet potato topped with the veggie bolognese and scatter with a generous helping of grated cheddar, if you fancy it.

 

Chestnut Mushroom Bolognese

Keep your eye out for my next Veggie Bullet recipe in the #VegOut campaign – and if you fancy grabbing one for yourself, you can find it at High Street TV for £149.99.

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