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Breakfast dessert Recipe

Banana & Chocolate Chip Breakfast Muffins


•3 large overripe bananas | 300g

•1 tsp vanilla essence

•1/4 cup light brown sugar | 75g

•1 cup plain flour | 150g

•1/2 cup jumbo oats |45g

•1 tsp cinnamon

•2 tsp baking powder

•1 cup chocolate chips | 100g

•pinch salt


•preheat the oven to 180°C

•mash the bananas in a bowl and add the vanilla essence

•in a large bowl, add all of the dry ingredients and mix together

•combine the wet and dry, then pour into a greased non-stock muffin tray

•bake for 20-22 minutes until you can pop a knife in and it comes out dry

•enjoy warm or once cooled, pop in an airtight container

banana chocolate chip breakfast muffins
Breakfast Lunch & Light Bites Recipe

Smokey Bean Shakshuka (Student Style)

bean shakshuka recipe


2 tins of baked beans (any brand will do)

1 red onion

3 cloves garlic

1 red pepper

2 heaped tsp smoked paprika

1 tsp ground cumin

large pinch salt & pepper 

scoop of vegan thick cream (I used Oatly)



1 tsbp harissa (recipe here)

1/2 avocado

fresh bread, maybe sourdough 


Finely chop the red onion, and fry in a skillet pan with a little olive oil 

Fry on a low medium heat for a few minutes 

Chop the pepper into small bite size chunks  and add to the pan and cook for a further 5 minutes

Add the 3 minced cloves garlic and fry for a further minute until browned

Add the 2 tinned beans and add the paprika, cumin, salt and pepper and stir slowly

Taste test, then serve up straight out of the skillet and top with vegan cream



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bean shakshuka recipe
Breakfast Lunch & Light Bites Recipe

Creamy Shakshouka

vegan shakshouka recipe lucy and lentils



•2 small brown onions

•3 cloves garlic minced

•1 tbsp smoked paprika

•1/4 tsp chilli flakes

•1 tsp sage

•1/2 tsp thyme

•2 large beef tomatoes

•100g plum tomatoes

•1 tin chopped tomatoes + half can refilled with water



•(optional) tbsp tamari


•Gently fry the chopped onions in a glug of olive oil until softened

•Add the 3 minced cloves of garlic and cook for a further 1 minute

•add the chopped leftover tomatoes from your fridge (any type will work whether you have beef tomatoes, plum or baby)

•add the tinned tomatoes into the pan along with all of the herbs

•fill the tomato can half full and add to the pan then season with the salt, pepper and tamari

•taste test and feel free to add more herbs or whatever veg you have leftover in your fridge


vegan shakshouka recipe lucy and lentils
Breakfast Recipe

Turmeric Tofu & Creamy Avocado on Toast

turmeric scrambled tofu breakfast recipe


1/2 block firm tofu
1 tsp olive oil
1/2 tsp turmeric powder
1 clove minced garlic
large pinch salt & pepper


2 slices sourdough

1 tbsp harissa (recipe here)

1 tbsp toasted seeds (I used pumpkin, sunflower and sesame seeds)


For the tofu:

Drizzle a dash of olive oil into a medium pan and simmer the minced garlic for around 1 minute

Roughly crumble the tofu into large chunks and add to the pan

Add the turmeric, a large pinch of pepper and salt to taste then gently fry for around 5-7 minutes 

For the zingy avocado:

Smash 1 ripe avocado into a medium bowl, add 1 tbsp olive oil, a large pinch of salt and pepper and 1/2 juice of a lime

Place your favourite bread (I chose sourdough) in the toaster then assemble the smashed avocado, turmeric and top with toasted seeds and harissa


vegan turmeric tofu on toast

Pumpkin Seed Toast With Roasted Squash

pumpkin seed toast with roasted squash

I've started making my own bread - check me out hey? This hard crust pumpkin seed load is one of my favourites to make and is dangerously delicious! I've paired it with rosemary roasted squash, a dairy free cream cheese and pomegranate seeds for a beautiful autumnal breakfast idea.


Ingredients for Bread:

¾ tsp Dry Yeast

300g Strong White Bread Flour

1 tsp Salt

220ml Water

80g Pumpkin seeds 


Pop the ingredients (apart from the seeds which can be added after the dough has been kneaded) in the bread maker from top to bottom (make sure the salt and yeast don’t touch)

Pop on number 7 then leave it to do it’s magic adding the seeds when instructed 

Ingredients for Topping:

1 small butternut 

3 sprigs of fresh thyme

3 sprigs of fresh rosemary

Pinch salt & pepper 

2 tbsp cream cheese (I used the plant based one Nush)

2 tbsp pomegranate seeds

Pinch fresh mint

pumpkin seed toast with roasted squash
Breakfast dessert Recipe

French Toast with Caramelised Banana Crust

vegan french toast recipe lucy and lentils

 vegan french toast recipe lucy and lentils

One of the ultimate decadent brunch recipes - french toast with a caramelised banana crust. This recipe is vegan and gluten free, however you can enjoy this with plain flour and plain white bread

The main ingredients are as simple as: bread, almond milk, banana, cinnamon & berries. It's so simple to put together and perfect for enjoying with friends. 


  • 3 Slices of GF White Bread (the more stale the better)
  • 1 ripe banana
  • 2 tbsp GF flour
  • 1 cup innocent almond drink
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cardamom •pinch salt
  • tbsp coconut oil
  • 1/2 cup blueberries
  • Handful of blackberries
  • Pinch of fresh mint
  • maple syrup (optional)


  • Mix the flour, spices and salt together in a bowl then slowly add the innocent almond drink •Mash the banana into a paste then add to the bowl and whisk together
  • Submerge each slice of bread into the mix then one by one fry in a pan on a medium - high heat
  • Fry until golden (adding a little more coconut oil if needed) and place on a hot plate whilst you fry the other slices
  • In a separate pan ad a little coconut oil then heat the blueberries through
  • Assemble to toasted bread adding the hot blueberries, and decorate with the blackberries and fresh mint


vegan french toast

vegan french toast recipe lucy and lentils
Breakfast Recipe

Creamy Porridge Topped with Fresh Figs

vegan oatmeal with figs

What's more comforting than a creamy bowl of hot porridge topped with seasonal fruit and crunchy nuts? Nothing you say? Well good because here is a delicious recipe for you to make (or prepare and take to work, you can always use the microwave).

Fun fact of the day it's The World Porridge Making Championships this week in Scotland (October 3rd). Every bowl is actually made with oatmeal instead of rolled or jumbo which is what I've used today. Mornflake's to be exact!



1/4 cup Mornflake stoneground oats
1 cup of water (or oatly barrista mylk)
1tbsp maple syrup / honey
1 tbsp peanut butter
To Top:
2 ripe figs halved 
1tsp desiccated coconut 
handful of blueberries + 1/2 tsp coconut oil
handful of hazelnuts


For the oats:
Add the stoneground oats and water in a pan and bring to a simmer for around a minute
Turn the heat down so the oats gently simmer for a further 3 minutes
In a separate bowl add the blueberries with the blueberries and heat on a low heat until they start to pop and bubble 
To serve:
Once the oats are cooked and creamy, serve into a bowl topping with the blueberries
Add the peanut butter, coconut nectar and hazelnuts then dust with the desiccated coconut. 
Lastly place the halved fig on top and enjoy with a mug of tea

Back To Breakfast Recipes


vegan oatmeal with figs
Breakfast Lunch & Light Bites Recipe

Ras El Hanout Vegan Shakshouka Recipe

ras el hanout vegan

I'm sharing a newly created shakshouka recipe using Ras El Hanout (a beautiful spice blend).

I met Tom, the owner of Freshly Spiced a few months ago at my local food market and got chatting to him about his company. Since I’ve been to his workshop and learnt about the value of freshly ground spices and the difference between Tom’s handmade blends to the dried packages I buy in the shops.

I’ve been so blown away by how much more flavour they have and also the importance of reading the sell by date. I’ve been trying his blend packets and using them in my baking & cooking and wanted to share it with you.


1 onion

100g tomatoes

1 red pepper

1 red chilli

3 cloves garlic

1 tin chopped tomatoes +half the can of water

1 tsp sage

1 tbsp smoked paprika

½ tsp paprika

2 tbsp ras el hanout (I used Freshly Spiced)

100g potatoes (I used new potatoes)

large pinch of salt & pepper to taste


In a pot, bring the chopped new potatoes to boil, then simmer for a further 10 minutes

In a large pan fry off the chopped onion and chilli in a pan with a large glug of olive oil

Add the minced cloves of garlic and fry for around 1 minute

Add the chopped fresh tomatoes, then add all the dried spices and fry for around 5 minutes before adding the tinned tomatoes

Pour in ½ the tin of water into the mix (feel free to add a dash more if you like a thinner consistency)

Once the potatoes are soft, add them to the shakshouka then leave to simmer and infuse for another 5-10 minutes

Taste test, adding a little more salt and pepper if needed.


ras el hanout shakshouka

Breakfast Lunch & Light Bites Recipe

Pickled Cucumber & Hummus Toast

hummus and pickled cucumber toast

As a (self-confessed) hummus addict, there is nothing better than slathering a thick layer of hummus on top of a freshly toasted slice of sourdough. 

 One thing that would make it better is adding pickled cucumber on top! Inspired by Bettina (@Bettinas_kitchen) and her recent cook book release 'Happy Food' I bring you this mouthful of joy. 


The pickled cucumbers take only minutes to make and work perfectly in a number of recipes such as salads, burgers or simply with hummus and sourdough like this. 



2 slices of sourdough 

3 heaped tbsp hummus 

1/2 cucumber

1/4 cup white wine vinegar

pinch of brown sugar 

pepper to taste




Using a julienne peeler, peel long-ways down the cucumber and place in a bowl with the vinegar, sugar and add a pinch of salt. Allow to soak for 5 minutes

Pop the sourdough in the toaster 

Lather the hummus over the two slices of toasted sourdough and add the cucumber on top 

Add a sprinkle of cracked black pepper and enjoy! 


hummus and pickled cucumber toast

pickled cucumber and hummus toast