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Mighty Plant Flavours Unleashed AD

wicked kitchen tesco

 With #WickedKitchen

This is a sponsored post with Tesco 

Where to go for vegan food when on-the-go

Gone are the days of a boring stale cheese sandwiches or only being able to buy a snack pack of hummus and carrot sticks….

Derek Sarno had teamed up with Tesco to release a new range of plant based meals -introducing Wicked Kitchen. From sandwiches pizzas and salads this range is anything but boring. It is easy to understand why there is such a stigma attached to vegan food when certain shops are a tad behind with their menu selection….. But this new range has got so many of us excited!

wicked kitchen derek sarno

Involved with Veganuary?

With all of the positive attention towards #Veganuary it’s hard not to feel inspired to try new and exciting plant based meals.


Whether you’re a herbivore or carnivore, the main message is for everyone to see that plant based meals are delicious and accessible. It used to be difficult to find vegan food on the go, without sourcing a health food store but with the plant based movement gaining more attention, larger stores are listening and responding with delicious food!

 derek sarno

Banish The Bore!

We have all been there, you forget to pack your lunch or you’re out with friends, it hits lunchtime and you’re in need of a bite to eat…. Whether you’re vegan or veggie the options can quite often be limited and a bit unimaginative, queue the new Wicked Kitchen range.

I’m so excited to be reviewing this range as it is genuinely a revelation for large supermarkets to jump on board the plant based bandwagon and start proving that it is delicious food!

wicked kitchen tesco

Selling Like (Vegan)  Hot Cakes

The Wicked Kitchen range has exploded on the streets with many stores having sold out on the first day of launch! What is great is that they can be enjoyed by everyone, no matter what your diet type, this is perfect for everyone. 

What is great about this collection is that it is showing that plant based food is not only readily available, but is an exciting choice to go for *insert salsa dancing emoji right here!*

 wicked kitchen tesco

Now to see rejoice in normalising plant based food!

Derek Sarno and Tesco have been whipping up a frenzy and also proving that plant based is exciting, delicious and nutritious. There is no question that this range is delicious (trust me I went through a tough afternoon of trying the collection, I mean someone had to) and can safely say this is an exciting new collection whether you’re vegan or not!

It is so exciting to see ‘fast food’ in the form of ready made sandwiches, salads, ready meals and pizzas that are using inventive ways to celebrate the humble vegetable.

wicked kitchen tesco

Mighty Plant Flavours Unleashed

The plant based movement has been in full swing for many years with a selection of delicious and inventive ways to use vegetables - however supermarkets and larger retailers have been a little behind in catching up.

What I am most excited about it the wide selection and interesting flavour combinations that will banish the boring cheese sandwich at work. Food that is colourful, grabs your attention and introduces you to new flavours is always a conversation starter and couldn’t have been achieved better by Derek and the team at Wicked Kitchen.


The range was a sell out in so many stores, not because all the vegans were rejoicing and stocking up but because the food is intriguing, it looks interesting and gets people talking about food.

You can shop the collection here >

Follow their social media to see what they’re up to! #Ad





Organic Honey Roasted Winter Veg – Perfect For Christmas

christmas side recipe

Organic Honey Roasted Winter Vegetables With Rosemary & Thyme

Topped With Roasted Brussels Sprouts Leaves & Pomegranate

I am excited to share this delicious and simple side dish, perfect for a festive feast this winter. This humble tray of organic carrots, parsnips and sweet potatoes are deliciously roasted in honey, flavoured with rosemary and thyme - the perfect accompaniment - topped with brussels sprouts leaves.

organic christmas recipe

Christmas is the perfect occasion to experiment with food, and to seek out the best quality of products. By choosing organic, you will taste the difference! There is something exciting about exploring your local farmers markets with the trays of locally grown products freshly dug up with dustings of soil on top. But whether you’re shopping locally or fighting the crowds at your supermarket, buying organic has many benefits.  

organic winter veg recipe

Why Go Organic?

Organic UK are on a mission to get people buying more organic products. There are many reasons to do so, from ensuring your food has fewer pesticides, free from GMO’s and encouraging healthy soils. (Find out more information here

For me, the biggest difference is the taste. I remember when I was in Italy and was shopping the local farmers markets, the taste of the peaches and plums were incredible! They were so much sweeter and the skin had a much fresher taste.

By supporting organic farming, our soils are also healthier. This is something I am reading about more and more, with key messages about preserving our soils as a great importance from reducing greenhouse gasses to keeping our livestock nourished!

organic uk christmas recipe


  • 3 Organic Carrots
  • 4 Organic Parsnips
  • 2 Organic Sweet Potatoes
  • 5 Brussels Sprouts (leaves peeled off)
  • 2 Sprigs of Rosemary
  • 2 Sprigs Thyme
  • 2 tbsp Organic Honey (I used a fairly runny consistency)
  • ¼ Cup Pomegranate Seeds
  • 1 tbsp Sesame Seeds
  • Handful Roughly Chopped Pistachios
  • Pinch of salt


  • Preheat the oven to 220°C
  • Slice the carrots, parsnips and sweet potatoes lengthwise with at around 3cm thick
  • Place the sliced veg on a non-stick pan drizzle the 2 tbsp honey, then mix to ensure an even coating
  • Roughly tear the rosemary and thyme and scatter around the tray and add a generous pinch of salt
  • Place in the oven for around 35 minutes, turning halfway through
  • Chop the ends off the brussels sprouts and peel off the outer leaves, then add to the roasting tray for the last five minutes of baking
  • Once the vegetables have finished roasting, plate up and scatter over the pomegranate seeds and chopped pistachios
  • Enjoy as a side dish for a perfect organic festive feast!
  • Try buying organic this Christmas and see if you notice the difference in taste! If you recreate this dish, be sure to tag us to let us know!


organic feed your happy

To find the full range of recipes, take a look at their collection here,   

For more delicious side recipes, take a look at my paprika roasted parsnips here.

Roasted Parsnip Chips


The Tastiest Side Dish With Tenderstem®

Tenderstem® oriental recipe

Oriental infused flavours with a soy & ginger dressing, toasted sesame seeds and chilli flakes drizzled over charred Tenderstem®

I have collaborated with Tenderstem® to create a delicious side dish using the delicious cross between Chinese kale and broccoli to make the perfect side dish. This simple dish takes literally minutes to prepare and is the perfect bit on the side to accompany a tasty stir fry. It’s vegan friendly, requires minimal effort and creates the perfect side dish.

In this post, I am sharing the perfect side dish for a Friday Night Fake-Away. There is nothing more satisfying than creating the ultimate comfort food dish that is still nourishing and delicious and luckily this simple recipe will do the trick.

Top tip: Don’t chop the stems! It’s where loads of the flavour and crunch is, and by gently boiling then charring, they make the best crunchy greens perfect for dipping in your tamari dressing.

Tenderstem® oriental


  • 220g Tenderstem®
  • 2 tbsp tamari
  • ¼ tsp chilli flakes
  • ¼ tsp chopped garlic
  • ¼ tsp chopped ginger
  • Salt & pepper
  • 1 tbsp sesame seeds


  • Bring a pan of water to the boil and gently simmer the Tenderstem® for around 3 minutes
  • Place a griddle pan on high heat adding the sesame seeds, then drain the Tenderstem® and add to the griddle
  • Leave on a high heat for around 3 minutes until one side is charred then add the sesame seeds
  • Turn the Tenderstem® and char the other side
  • In a small dressing dish, mix the tamari, garlic, ginger and chilli flakes
  • Place the Tenderstem® on a side plate, add the toasted sesame seeds and a drizzle the dressing over
  • Serve up with a delicious stir fry and enjoy as a side dish

Tenderstem® recipe

This blog has been sponsored by In this post Tenderstem®.

Follow their social media @Tenderstem and follow the recipes by hashtagging #bitontheside

lifestyle Recipe

The Missing Ingredient With Go Cook Collection

vegan paella

Introducing Go Cook Collection Exclusive With Tesco

When Tesco announced the Go Cook collection exclusive for Tesco, I was excited to get on board to share it with my followers! I started this blog when I was a student and create affordable and easy to make meals so when a brand of high quality kitchenware hit the stores (also affordable) I was more than excited to shout about it!

What’s in this blog post

In this blog I am sharing the best kitchenware to invest in to create perfect recipes every time. I am also sharing my favourite go-to recipes that work brilliantly and effortlessly with the right utensils. These recipes are simple, affordable and extremely easy to make - perfect for students and young professionals who require a ‘no fuss’ attitude to cooking!

tesco go cook range

If You’re Wanting To Take Your Cooking From Good to Great

Creating delicious recipes and cooking up a storm in the kitchen is fantastic but sometimes there is one simple missing ingredient, that being something you won’t find in your fridge. As I spend more time in the kitchen, it is clear that there is one thing you need to help create perfect recipes - that being quality kitchen appliances.

The Tesco Go Cook range has been beautifully crafted with exceptional non - stick pans to sturdy stainless steel handles meaning this collection will stand the test of time in your kitchen. Like most people, I use the same three pots and pans for most evenings so I need these to be versatile in use whether that’s for a Sunday morning sauteed mushrooms, a Monday evening stir fry or a Friday feast of veggie paella.

tesco go cook range

Remember Quality Over Quantity

Tesco’s Go Cook range not only looks smart is a fantastic quality, especially when trying to make dinner after a long day at work - it needs to be effortless and efficient! I was pleasantly surprised when visiting Tesco to see that their latest collection was within my budget! Whether you’re a student, a young professional or maybe a concerned parent buying your kids sturdy kitchenware and sending them off to university, it’s worth to take these into consideration.

When I first started experimenting in the kitchen I would often burn things and would find the bottom half of my brownies stuck to the baking tray. However after selecting quality kitchen essentials that I use daily I noticed an instant difference offering a smug feeling with each batch of sweet potato brownies.

It is much more cost effective to select a great quality product that will stand the test of time and make sure nothing gets in the way between you and your midweek feast of paella! I have been really impressed by the standard of Tesco’s Go Cook range, my favourite being the non stick muffin tray - whether that is for apple crumble muffins, chocolate peanut butter cups or wholemeal wrap cups.

go cook range

Perfecting your recipes

I have always loved buying home accessories and kitchenware however when trying to perfect recipes it is now so important to have the right tools. The different between using a blunt knife to a sharp one, or an old pan to a non-stick one is massive when you are trying to create meals with ease. The only way I can describe it, is when trying to make my banana pancakes in an old pan, they tasted great but they would always stick, burn on one side and were probably a little raw in the middle. But give me a brand-spanking-new non stick pan and you’re flipping, frying and eating the perfect pancakes in no time!

One of the most overlooked utensils is the kitchen knife. Having a sharp knife can transform your prep time from a battle into a blissful breeze. With steel blades and sturdy handles the Go Cook range had me chopping my onions and peppers with ease, mimicking the countless professional cooking shows I’ve watched.

tortilla cups

Time saving recipes

My those of you who have followed and made my recipes, you will know I am all about the easy life, if it takes too long or requires too many gadgets there is a very slim chance it will ever be made. So making use of the new Go Cook collection I am sharing my favourite meals that are perfect for any time of year and are really easy to make with the right kitchenware to help.

These baked tortilla cups are one of my go to party tricks when cooking for friends or family as they look fantastic, they’re fun to eat and literally take no effort to create.

Baked Tortilla Cups

All you need to make 8 cups:

2 wholemeal tortilla wraps

Non-stick muffin tray

Simply quarter the tortillas, then pat them into the muffin tray then bake at 180˚C for 8-10 minutes until just golden

tesco go cook range

Vegan Paella


500g Paella Rice

1 Vegetable Stock Cube + 1.5l of Boiled Water

1 Pepper

100g Edamame Beans

4 Cloves Garlic

1 Small Onion

3 tsp Smoked Paprika

1/2 tsp Cayenne Pepper

½ tsp Chilli Flakes

Pinch of Saffron

1 Lemon

Fresh Parsley


  • In a large pan gently fry the peppers and onion
  • Add the paella rice to toast for around 5 minutes then fry off the garlic for a further 30 seconds
  • Add 1 tin of chopped tomatoes, the 1.5L of stock and then season with the smoked paprika, chilli flakes, cayenne pepper and saffron
  • Bring to boil and allow to simmer for about 10 minutes
  • Place on lower heat then cook for a further 10 minutes
  • Add the edamame beans, season with generous pinch of salt and pepper and add the squeeze of half a lemon
  • Serve up with quarter of fresh lemon and a generous pinch of fresh parsley on each plate

vegan paella tesco

But I can’t afford expensive kitchen utensils….

The key is to invest over time! But I cannot stress enough how much easier and time efficient it is having the right tools in the kitchen. Imagine Mo Farah trying to run a marathon in old and battered trainers…. But give him a shiny new pair with bells and whistles and he’ll perform at his best. Over time I have invested in good quality kitchen appliances and cooking tools to make sure nothing is getting in the way between me and the next new recipe creation!

Trying and testing the new Go Cook premium brand has been an eye opener to how good quality kitchenware can make cooking a joy. I love spending time in the kitchen creating recipes of all styles, so if I am making a simple dinner or spending time carefully chopping thin slices of courgette for a ratatouille I need to have the right equipment to make it effortless.

If you’ve been inspired to cook up a storm in the kitchen, why not look at the stunning new collection. As someone who spends most evenings in the kitchen I can safely say these have proudly earned a spot in my cupboard of go to pots and pans - and completely within my price range, even better.

To look at Tesco’s Go Cook Premium Brand, have a peek here >*tbp*gmo*goc*lucyandlentils&utm_medium=gmo&utm_source=the_blogger_programme&utm_campaign=aff*lucyandlentils

You can find the non - stick muffin tin here,*tbp*gmo*goc*lucyandlentils&utm_medium=gmo&utm_source=the_blogger_programme&utm_campaign=aff*lucyandlentils

vegan paella cups

Want a delicious vegan budget friendly recipe?

Check out my previous collaboration with Tesco for their Food Love Stories campaign where I remake their Smokey BBQ Mushroom Buns here.

tesco food love stories


Chocolate Week – The Best Vegan Chocolate Dessert Recipes

chocolate and raspberry cheesecake

It's National Chocolate Week and I am celebrating by sharing the best vegan chocolate dessert recipes. This one is for all you chocoholics like me, who think a dessert is not a dessert unless there is some form of the rich cacao in there! I am sharing recipes that range from SUPER easy to make, to ones that require a bit of patience but are definitely worth while. 

Keep reading for the last recipe - by far my favourite!

Raw Pistachio Chocolate

Raw pistachio chocolate

1/2Cup Coconut Oil
1/4 cup Cacao Butter
2/3 Cup Raw Cacao (Try to Buy One Without Any Added Sugar)
1/4 Cup of Maple syrup
Pinch of Himalayan Salt
1/4 cup Chopped Pistachios
Slowly melt the cacao butter and coconut oil in a bowl, add the maple syrup and Cacao powder and mix.
Make sure to keep the mix below boiling, you want to slowly combine the ingredients.
Add a pinch of salt & leave to set in a tray in the fridge and finish with scattering the chopped pistachios on top (some will melt into the centre)
Once set, take out the fridge, cut into pieces and enjoy! Remember it has a low melting point so keep it cool!

Chocolate & Fig Tarts

chocolate and fig vegan tart

For the Base
180g Ground Almonds
1 tbsp chia seeds + 3 tbsp water (allow to rest for 10 mins to become gloopy)
1 tbsp Cacao Powder
Pinch of Salt

For the Filling
½ 400g Tin of Full Fat Coconut Milk (200g)
1/3 Cup Cacao Powder
1/3 Cup Coconut Oil
1 tbsp Vanilla Extract
3 tbsp Maple Syrup
100g Good Quality Dark Chocolate (I Use 80%)
Pinch of Salt

For the Base
Preheat the oven to 180˚C and Line 6 mini tart dishes or a 20cm dish.
Add the ground almonds to a medium size bowl and add chia and water mix
Add the cacao powder and a pinch of salt
Use your hands and mix together until well combined and sticky
Delicately Line the pastry dishes with the mixture, making sure there is a thin and even layer and prick the base with a fork three times to stop the dreaded soggy bottom
Place in the oven for around 8-10 minutes, but keep an eye on it so the edges don’t burn
Take out and allow to cool before adding the mix
For the Filling:
Bring a pan of water to simmer and place a bowl over the top then slowly heat the coconut oil and milk
Add the chocolate and slowly melt together on a low heat
Add the cacao powder, vanilla extract, maple syrup, and a dash of salt
Once the tarts have cooled, add the mixture being careful not to spill over the edges
If you have any leftover chocolate mix, simply pour into a shallow tray and use is as a chocolate snack when those 4pm cravings hit
Leave in the fridge to set for 30-40 mins then sprinkle on the pistachio nuts and fresh figs
Leave in the fridge until serving


Banana & Chocolate Bread

Banana bread

This Vegan Banana and Chocolate Bread is a fantastic recipe if you are wondering what to do with your overripe bananas. It is refined sugar free, so easy to make and requires few ingredients. It creates the most amazing smell through your house, perfect for a Sunday morning bake.
1 ½ Cups GF Flour Flour (Buckwheat or Rice)
3 Large Black bananas, Mashed
3 Heaped tsp GF Baking Powder
¼ Cup Maple Syrup
2 tbsp Coconut Sugar
3 tsp Cinnamon
3 Large Black bananas, Mashed
75g Coconut Oil (weight)
⅓ Cup Natural Chocolate Spread (I used Nuttvia)

Preheat the oven to 200˚C and grease a loaf tin
Place all the dry ingredients in a mixing bowl and combine
In a separate bowl, mash the bananas with a fork then add the wet ingredients (including the melted coconut oil)
Combine the wet and dry ingredients making sure it is mixed well
Add the mix to the greased loaf tin then using a knife roughly stir in the chocolate spread (careful not to mix it too much as it will look more like a chocolate loaf like mine, woops!)
Bake in the oven for around 15 minutes then cover the top with baking parchment or tin foil
Bake for another 35-40 minutes then stick a knife in the centre. It should pull out clean then you know it’s baked all the way through.
Slather on some chocolate spread and enjoy with a cup of earl grey tea


‘Ferrero’ Chocolate Truffles

vegan forrero rocher


2 Cups of Hazelnuts (Approx. 200g)1/4 Cup of Maple Syrup
1/4 Cup of Cacao Powder
1/4 Cup of Water
1/3 Cup Dark Vegan Chocolate


Preheat your oven to 160° and place the Hazelnuts on a tray, make sure to leave a call handful for later, then bake for around 7-8 minutes to soften them
Using a tea towel or muslin cloth gather the cooked nuts, wrap them up and give a good shake to try and release as much of the skin as possible (it is not an issue if the skin is left on)
In a food blender give the nuts a whirl for a few moments to help break them down into small chunks
Add the maple syrup, the cacao, and water then blend until a rough chocolatey/nutty texture appears
Heat a pan of water and place a glass bowl over making sure it is not touching the water and slowly melt the dark chocolate (of if you are using my homemade recipe)
Whilst the chocolate is slowly melting make small balls from the chocolatey nut mixture
Then dip them in the melted chocolate and leave to cool in the fridge until set
Repeat the melted chocolate process and whilst the chocolate is melting roughly chop the remaining hazelnuts into small pieces
Dip the truffles into the chocolate then coat in the chopped nuts and leave to set

Dipped Fruit in Raw Chocolate

vegan chocolate strawberries

All you need:

1 Punnet of Fresh Strawberries
1/4 Cup Coconut Oil
2/3 Cup Raw Cacao (Try to Buy One Without Any Added Sugar)
2 tbsp Maple syrup
Pinch of Himalayan Salt
1/4 Cup Chopped Pistachios

Melt the coconut oil in a small pan on a low heat
add the cacao and maple syrup and stir until smooth
Add a pinch of salt
Prep your strawberries and pistachios
Dip the strawberries in the chocolate mix and lay on a plate with a little foil underneath (saves on cleaning)
Set in the fridge for around 20/30 minutes and enjoy!

Raw Chocolate & Raspberry Cheesecake

vegan chocolate cheesecake

For the base:
1 Cup of Medjool Dates
1 ½ Cup of Organic oats
1/3 Cup Almonds
1/4 Cup Coconut Oil
1 tsp Vanilla Paste
1 tsp Maple Syrup (optional)
Dash of Water
For the Chocolate Filling
½ 400g Tin of Full Fat Coconut Milk (200g)
1/3 Cup Cacao Powder (Cacao is raw cocoa & unrefined, however cocoa will also work just as well)
1 tbsp Vanilla Extract
¼ Cup Maple Syrup
70g Dairy Free 80% Chocolate
Pinch of Salt
1 Cup of Raspberries For Topping
Cacao Powder for Dusting

For the base:
Simply place all of the ingredients into a food processor and blend. Add a dash of water to make the texture nice and sticky
Grab your lined spring form baking tin ( I was extra lazy and used cling film) and fill the base with the Mornflake oaty mixture and leave to cool in the fridge
For the filling
Bring a pan of water to simmer and place a bowl over the top then slowly heat the coconut milk, vanilla extract and maple syrup
Add the cacao powder then add the chocolate and slowly melt together on a low heat
Take the cheesecake base out of the fridge and pour the melted chocolate filling on top
Once melted together

Watch how to make this recipe here!

You can find more of my dessert recipes here!

Or if you've overindulged on chocolate and are fancying something healthy and savoury, take a look at these babies.....

Recipe travel

Escape to Spain Without Leaving the UK

alvalle gazpacho tapas

Vegan Tapas With Alvalle Gazpacho

Vegan Tapas With Alvalle Gazpacho

I'm so excited to share a project I have been working on in partnership with @Alvalleuk celebrating their Gazpacho. The idea is to escape to Spain without leaving your home by putting on a fabulous feast to enjoy with family and loved ones. With 'staycations' becoming more popular than ever, throw yourself a Spanish Food Fiesta - it's easier than you think!

alvalle gazpacho

What you need to escape to a hazy evening in Southern Spain:

-Delicious tapas (definitely a serving of patatas bravas in there)

-Alvalle authentic Gazpacho served chilled

-'Classic spanish guitar' playlist on spotify


-Picnic blanket

-Scented candles

Alvalle Gazpacho Vegan Tapas 

Get creative and set up your table themed for a Spanish supper - it's great fun to enjoy with family and friends!

Memories of Barcelona

I have loved creating this Spanish inspired food fiesta with fond memories of my time spent in Barcelona with the refreshing taste of gazpacho washed down with ice cold sangria still on my mind. I visited Barcelona with my best friends just before turning 18, and I remember the giggly afternoon we had sipping sangria, eating paella and gazpacho having the best time!

alvalle gazpacho vegan tapas

It is moments like these that are so fun to recreate without being the price tag of flying back over to Barcelona. So with the last of the summer desperate to make an appearance, why not recreate your very own staycation!

What to make?

The idea is that you can create your very own Spanish inspired feast simply with tapas, drinks and a serving of gazpacho is perfect if you have spent a little too much money to jet off to Spain. It's far easier than you think can be delicious, filling and fast! I love meals that are quick to prepare which is why tapas is a favourite, think;

-charred peppers

-patatas bravas

-salty olives

-ice cold sangria

-chilled glasses of gazpacho with cucumber strips

-Jugs of elderflower infused with fresh lime, cucumber

-Fresh olive bread

Even better you can prepare this in no time…… cue the time saver Alvalle! (You can get it here...) These cartons of gazpacho are fantastic to store in your fridge, you simply need to chill them a few hours before serving and you have a beautiful glass full to enjoy as part of your spread! Alvalle use authentic produce creating an easy and delicious way to help you achieve one of your five a day perfect to enjoy within your feast! 

The perfect soundtrack

For my escape to Spain I simply put on a Spanish classic guitar playlist, lit scented candles, filled the glasses and set the table full of delicious foods and was instantly transported back to Barcelona.

alvalle gazpacho tapas

Recreate your own fiesta and be sure to tag me & @Alvalleuk in the photos!

For more inspiration head over to their Instagram @AlvalleUk

For more vegan friendly and time saving recipes head over to my Instagram @lucy_and_lentils

Happy Food Fiesta!


Food Love Stories, brought to you by Tesco

tesco food love stories

Tesco’s Food Love Stories Campaign


Food Love Stories, brought to you by Tesco When you think of Tesco adverts, it’s usually a promotion for seasonal snacks or a two-for-one offer to make you rush to the nearest store…. You may not instantly think of a plant based recipe that not only looks fantastic but is vegan friendly! The new Food Love Stories campaign is a great shoutout to vegan recipes showing that they aren’t boring.


I am all for celebrating seasonal vegetables and trying to get you eating more plants, and what better way to get the nation excited then by showing them how easy and more importantly tasty it can be!


Food Love Stories


Whether you’re vegan or not, this recipe is a fab way to get the family feasting. The key is all down to flavouring! Chilli, coriander and rosemary are perfect for seasoning vegetables that take these mushrooms from a earthy taste to a spicy and smoky sensation.


Smoked paprika is fantastic spice to add and works perfectly with the BBQ sauce. It is so important to season the mushrooms to really take them to the next level. Allowing the mushrooms to infuse in the oil and spices, then bake in the oven to go crispy, transforms your ‘shrooms into a filling and delicious main.

roasted mushrooms for tesco food love stories

I love finger food, by that I mean food that you can share with friends and family and get in there with your hands. These mushroom buns look fantastic, which means you start tasting with your eyes before having taken a bite. I love food that gets you excited to try and these will hopefully have the same effect on the people you’re feeding!


Gone are the stigmas attached to vegan food, being branded as boring, bland and expensive and hello to a simple recipe that shows how fun it can be!


food love stories

As a full time worker I understand the need for a quick and simple meal when you get home. Kicking your shoes off at the end of a long day in the office, then faced with the prospect of cooking in the kitchen for the next hour can be extremely off putting. Have no fear - this recipe takes minutes to prepare, uses only a few pans and is completely fool proof!


So if you want to try to incorporate more vegan food into your diet, or you simply love the look of this recipe, why not give it a go! You can get the kids or the partner to prepare the buns and side salad whist you tend to the mushrooms - after all #EveryLittleHelps!


food love stories

Be sure to check out the full recipe on:*awin*ghs*fls*lucyandlentils&utm_medium=ghs&utm_source=affiliate_window&utm_campaign=aff*lucyandlentils 

Twitter: @Tesco

Instagram: @TescoFood

Instagram: @TescoFood


My Favourite Recipes From Last Month

Lentil Dhal



Tasty Toasts With Two Toppings

Simply Swap to Sweet Potato

For those of you who have followed me on social media, you will know I love toast (in fact I have written an entire blog post on it!) So I decided to give sweet potato toast a go - albeit a bit late to the party - but it was worth the suspense!

So how do you actually make sweet potato toast?

Just in a toaster! I know some people oven bake theirs however I am lazy so decided the toaster would do. It takes about 4 times as long as normal bread and you have to wait until the skin starts to blister to know it is cooked all the way through.

How do you know when its cooked?

 I found that slicing the sweet potato to only 1cm thick helped cook it all the way through. The thicker slices were a bit firm on the inside even when the skin was blistered, so I think with this toast the key is the thinner the better!


Mashed avocado, chickpeas, cracked black pepper, chopped chilli & fresh parsley & a perfectly poached egg sitting on avocado topped with fresh chilli.



Spicy Chickpea Patties

A Pitta Perfect For Lunch!

I had been experimenting making a chickpea scramble and had lots of leftovers so decided to throw them into some toasted pittas. 

 You can find the recipe for my chickpea scramble here 

These were a delicious mix of creamy avocado, fresh baby spinach, a dash of heat with freshly chopped chilli topped with a dairy free coconut yogurt. 

I warmed these pittas up by placing them in a cast iron skillet, then placing them under the grill until the pittas started to toast then drizzled the yogurt and garnished with fresh parsley.


I love the versatility of chickpeas and I feel I'm only beginning to scratch the surface in discovering all the ways they can be used! They have got around 7g of protein per portion so are a great way to keep fuelled for the day.



Lentil Dhal 

They don't call me Lucy & Lentils for nothing!

This recipe was one of the first to make it onto Lucy & Lentils - after all the name had to come from somewhere!I love making this dish again and again as you can alter it to fit whatever is in your pantry. Sometimes I add a dash of cinnamon, or bulk up the batch with some sweet potato, the end result is always different but that’s what I like about this recipe!

You can find the recipe for my Lentil Dhal here

Why not try adding a dollop of coconut yogurt, a pinch of parsley & cracked black pepper?



Oat & Date Cake

Why not grab a slice of my Vegan friendly energy packed cake!

With a colourful explosion like this, how can you say no?

I love making sweet treats with oats as they keep you going throughout the day with their slow releasing energy. This cake is:

  • Vegan
  • Gluten Free
  • Dairy Free
  • Refined Sugar Free

 You can find the recipe for my Oat Cake here



Why not try making this batch in two halves, then melt dark chocolate for the filling?




Dairy Free Blinis

New to the Blog is a delicious recipe for dairy free blinis. These are a great idea for parties, gatherings or brunching!

They take no time to make and can host all sorts of toppings. 

Here are a few options to get those taste buds tingling....


This batch makes up to 30 Blinis depending on what size you choose to make, however they can quite easily be made bigger to support more topping.


For the sweet.....


Coconut Yogurt

Bee Pollen

80% Dark Chocolate 





For the Savoury...

Tzatziki, Olives, Cucumber

Guacamole, Tomatoes, Lettuce

Humous, Radish, Poppy Seeds



  • 1 Cup Rice Flour (Can also use buckwheat or plain)
  • 1 Cup Cashew Nut Milk (other nut milks will work)
  • 1 Large Egg
  • Pinch of Salt
  • 1 tbsp Coconut Oil
  • 1 Heaped tsp Baking Powder



  • Mix the dry ingredients together in a bowl
  • In a small bowl whisk the egg then add to the dry ingredients and combine
  • Cover and leave in the fridge for 15 minutes
  • Place a non-stick pan on medium-high heat with a drop of coconut oil
  • Ladle 4 small dollops of mixture into the hot pan and cook on each side until they start to make little bubbles (around 1 minute)
  • Flip and cook for a further 1 minute, then repeat until all the batter is used up!
  • Serve as sweet or savoury - choose your favourite toppings
  • Share with friends and enjoy!!!



Tomato & Basil Tortilla Twirls With Three Silver Spoons

To find the full recipe for my tortilla twirls please visit this exclusive recipe on Three Silver Spoons here

Introducing my Tomato & Basil Tortilla Twirls

With a rich tomato and basil sauce coating soft tortilla rolls stuffed with olives, finely chopped red onion, cherry tomatoes and chopped mushroom it has a very similar feel to pizza. Instead of using dough and replacing it with a thin whole meal tortilla this feels like a perfect dinner to feed those cravings for something fulfilling yet light on the stomach.


This dish came about by simply experimenting in the kitchen one afternoon by procrastinating instead of doing university work. I love Italian style food especially with pizza but find I often feel bloated after all that dough, so by replacing a heavier base with something as simple as a tortilla it stays lovely and light on your stomach.



This dish really is fool proof, and is a fantastic idea to have with a group of friends in a large casserole dish each with a fork in hand. It has a real tear and share feel with each roll stuffed with delicious veggies keeping this homemade meal wholesome and nutritious.

This simple recipe requires minimal ingredients which as a student a life saver at times, as well as being low in cost and easy to source. It can be varied to whatever you have in your fridge that day, for example if I have a load of courgette’s that need to be eaten I will simple chop them up finely and add them to the mix.


Find the recipe here