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Lucy & Lentils

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lucy_and_lentils

Lucy Parker
Easy Peasy Lemon, Maple & Poppy Seed Pancakes (rec Easy Peasy Lemon, Maple & Poppy Seed Pancakes (recipe just below) ___ #AD | Name me a better combination than pancakes and maple syrup... I'm teaming up with @clarks_it to bring you a delicious recipe in time for Pancake Day. I love using maple syrup as it gives a gorgeous amber taste (it contains 45% less sugar than white granulated sugar). ___ Ingredients: 200g plain flour (sub for 100g buckwheat flour and 100g of GF plain flour) 2 tsp baking powder 1/2 tsp bicarb soda 200ml oat milk 2 tbsp Clarks Original Maple Syrup 1 tbsp poppy seeds Pinch salt 1/2 lemon squeezed ____ To top: 2 tbsp Clarks Original Maple Syrup Fresh lemon zest 1 tbsp oat creme fraiche / coconut yogurt ____ Method: Mix the dry ingredients together in a large mixing bowl Mix the lemon juice and oat milk in a separate bowl then slowly mix in with the dry ingredients and stir, ensuring fully combined Place a large frying pan on a medium - high heat with 1 tsp of either butter, olive oil or coconut oil Spoon on the pancake batter to desired pancake size and wait until it starts to bubble, then flip over and cook for a further 1-2 minutes Stack up those pancakes and top with the coconut yogurt, fresh lemon zest and a generous portion of @clarks_it Original Maple Syrup. Enjoy! ___ Don't forget to tag me and @clarks_it if you give these a go! ___ #clarksmaplesyrup #pancakeday
Very excited to say I’ve been asked to write a f Very excited to say I’ve been asked to write a few more recipes for BBC Food! ___ So far I’ve written five including bao buns, mushroom bourguignon and sweet potato fritters. You can find all of these by typing in Lucy Parker on BBC’s website!😱 ___ This is the recipe I created yesterday, anyone take a guess as to what it is?
Here it is! The gorgeous cheese & garlic twist bre Here it is! The gorgeous cheese & garlic twist bread (all plant based). Hit save for the recipe! ____ For the dough: 2 1/2 cups strong white bread flour | (350g) 1 tbsp Fast action yeast (7g) 1 tbsp sugar 1 tsp salt 1 cup oat milk | 250ml *room temperature ¼ cup olive oil | 60ml ____ For the filling: 80g vegan cheese 1 tsp garlic powder 1 tbsp dried oregano 1/2 tsp salt _____ Method: Add the luke warm milk, sugar and yeast into a bowl and leave for around 5 minutes to react Add the flour, and salt to a large mixing bowl, then once the milk and yeast have reacted, pour those into the mixing bowl with the olive oil and bring together with a spoon or your hands Move  to a floured work surface and knead by hand for 10 minutes until, you can also add the dough to a machine and knead for the same amount of time Clean out the mixing bowl, then add a few drops of olive oil, place the kneaded dough within the bowl, cover and leave in a warm place for around 1 hour Preheat the oven to 180º After the dough has risen, knock it back and roll onto a floured surface. Using a rolling pin, roll it out into a rectangle shape, around 2cm thick Sprinkle the grated vegan cheese across the surface and garnish with the oregano and garlic powder Roll the dough lengthways, to make a long sausage shape, then using a sharp knife carefully slice down the middle (also lengthways) to it should leave you with two long strands Overlap the two strands, keeping the exposed filling facing towards you (this will help the cheese bubble out and bake) then place in an oven proof pan lined with baking parchment Place on the middle tray and bake for 30 minutes then cover the top with the baking parchment and continue to bake for a further 10-15 minutes Allow to cool slightly and enjoy!
Another lunch box idea for you! This time with an Another lunch box idea for you! This time with an old recipe I found. Hardly a recipe, more of an assortment of ingredients put together! Ingredients: 2 whole meal pittas (for homemade recipe check a few posts back) 1/2 ripe avocado Handful fresh spinach ___ For the chickpea filling: 200g tinned chickpeas drained 1 tsp rapeseed oil 1 tbsp ground cumin 1 tsp salt flakes 1 tsp smoked paprika ____ To garnish: 1/2 small red chilli finely sliced 1 tbsp vegan mayo (Heinz is great) ___ Method: Toss the chickpeas in the oil, cumin, paprika and salt and roast at 180°C for 40 minutes. Toast the pittas and fill them with the salad and roasted chickpeas. Enjoy’
Raspberry Kisses Recipe - 4 Ingredient Recipe Belo Raspberry Kisses Recipe - 4 Ingredient Recipe Below. ___ AD | Whether you're celebrating Palentines, Galentines or Valentines, this homemade gift will be a gorgeous treat to share with your loved ones (even if that's with your fabulous self!) Even better, the cream ‘cheese’ and raspberry filling is vegan friendly as I've used @violife_foods Creamy Original. ____ Ingredients: 200g 70% chocolate 70g @violife_foods Creamy Original 4 tbsp powdered sugar (icing sugar) 50g raspberries (frozen or fresh) Pinch sea salt (optional) ___ Method: Melt 120g of the dark chocolate then pour into the base of muffin cases (or lined / silicone muffin tin) Prepare the raspberry cream cheese filling by heating the raspberries in a pan until bubbling Whisk the Violife Creamy Original with the powdered sugar then add the raspberries and fold gently fold together Spoon 1 tbsp onto the top of each set chocolate base in the muffin tin *optional to place a fresh whole raspberry on top Melt the remaining 80g with a good pinch of sea salt and pour over the top of the raspberry cups and leave to set in the fridge ___ Hope you love this recipe. Note* if you don't have fresh raspberries, it'll just create a gorgeous pink raspberry chocolate cup. ____ #ViolifeFoods #ViolifeDoesValentines #Violife
Ten minute shawarma wraps recipe. ___ This one is Ten minute shawarma wraps recipe. ___ This one is great for nights where you need something tasty and fast (even better, double the portions and have leftovers work work the next day). Ingredients: 6 small tortillas 2 carrots (grated) 1/4 small red cabbage 1/2 cucumber thinly sliced lengthways 400g pack plant based protein (I used @vivavivera shawarma mix, but you can use anything from the Linda McCartney range or quorn is another good shout!) 1 tbsp shawarma spice mix (can substitute for ‘all seasoning’) For the dressing: 1 tbsp tahini 1 tbsp water 1/2 tsp-garlic powder 1/2 tsp dried parsley Method: Prepare the salad by thinly slicing / grating and set aside Add the plant based mix into a frying pan with the shawarma seasoning and a splash of olive oil and cook on a medium heat for around 7-8 minutes You can lightly toast the wraps to give a little extra crunch Load up the toasted wraps with the sliced veg, the cooked shawarma mix and top with the tahini and parsley dressing. Enjoy!!
10 minute hearty breakfast bowl. Ingredients: 1 10 minute hearty breakfast bowl. Ingredients: 1 cup oats (I used @mornflake ground oatmeal) 2 cups oat milk (can sub for water if needed) 1 tbsp date nectar / maple syrup 1/4 tsp salt 1 tbsp dessacated coconut (@coconutmerchant is best) 2 tbsp nut butter (warm) 2 tbsp stewed berries 2 figs/ substitute for seasonal fruit Handful hazelnuts ____ Method: Heat the oats with the oat milk and bring to a boil, then after around 1 minute turn the heat right down to a gentle simmer Add the salt, maple syrup and stir for a further 6-7 minutes until creamy Bring the berries to a simmer in a small pan with a pinch of cinnamon or sugar Top the porridge with the remaining ingredients and enjoy!
So honoured to have this recipe on the menu at the So honoured to have this recipe on the menu at the new Gannets cafe. ____ Celebrating the launch of their second venue in Middlebeck (Newark), I was invited to create a dish for the menu - opting for this plant based cheesey pasta. _____ After speaking with Chef Bryn, we thought it would be a good idea to use up surplus bread to create a delicious baked breadcrumb topping too. ♻️ ____ If you’re about the Nottingham / Newark / Lincolnshire area you can find this on the menu now. 💕 ____ I’ve popped the link in my profile for more information!
What is your favourite dessert? Mine will always What is your favourite dessert? Mine will always be chocolate. Whether it’s a brownie, tart, pudding or cake - it wins every time. However I’m in need of a little inspiration so please let me know your all time faves!
AD| Banh Mi Pizza Fake-Away!(recipe below) ___ I’m teaming up with @panasonickitchen to bring you a delicious recipe to create this Friday instead of reaching for your local takeaway menu. ___ There is more than meets the eye with this recipe. Not only does it taste (and look) great, but it can save you money, prevent food waste and therefore help the planet! With just a few key ingredients, you can create a delicious meal which incorporates the usual weekly leftovers in your fridge. ____ Panasonic have partnered with Love Food Hate Waste to showcase how, with a little creativity, you can use any leftovers to create tasty recipes. Using my trusted Panasonic Breadmaker (the 2522 machine to be specific) it took me minutes to make a pizza dough - you just need water, yeast, olive oil and salt. I simply popped the ingredients into the bread machine and left it to knead a gorgeous springy dough - who needs a takeaway when you have this trick up your sleeve?! ___ You can find more inspiration on @lovefoodhatewaste and find out ways you can help reduce waste in your kitchen. ___ For the base: 500g strong flour 1 tbsp olive oil 1 tsp salt 1 1/4 tsp yeast 240ml luke warm water ___ Topping ingredients: Pak choi Carrot Spring onions Frozen ginger 1 red & 1 green chilli Handful dairy free cheese 2 tbsp passata handful sesame seeds 1 tbsp sriracha mayo ___ What is your favourite thing to create instead of getting a take-away? ____ #ExperienceFresh #PanasonicGoodbyeWaste @lfhwuk #ad
Delicious fluffy pita recipe just below! Epic for Delicious fluffy pita recipe just below! Epic for a feast with friends or family and better yet, it’s incredibly easy!🙌🏻 ___ Ingredients: 250g plain flour 150ml Luke warm water 1 tbsp olive oil 1 tsp dried yeast 1/4 tsp salt ___ Method: Add the water and yeast together in a bowl and leave for five minutes Add the other ingredients to a large mixing bowl then stir in the water mix Bring together and knead on a surface for 8-10 minutes until a springy and non sticky dough forms Leave in a bowl with a dash of olive oil, cover with a tea towel and leave in a warm spot for an hour Once it has double in size, knock back the dough and divide into 8 portions Roll each portion out into desired pita shape Bake in a preheated oven at 220°C for around 6-7 minutes! Enjoy!
Indulgent banana bread recipe: ____ Dry ingredie Indulgent banana bread recipe: ____ Dry ingredients 1 cup plain flour 1\2 cup almond flour / oat flour 2 tsp baking powder 1 tsp mixed spice 1/2 tsp dried ginger ¼ cup demerara sugar 50g / ½ cup chocolate chips 4 lotus biscuits Pinch salt Wet ingredients: 3 overripe bananas (+1 more for topping) 3 tbsp biscoff spread *save a handful of chocolate chips and a tsp of peanut butter for the topping*
AD| Miso Marinated Aubergine Recipe - just below! AD| Miso Marinated Aubergine Recipe - just below! ___ I'm teaming up with @georgeforemanuk to share a delicious grilled aubergine recipe, making use of their latest grill. First of all, I love the size of this new space saving George Foreman Fit Grill, you can add so many things to it in one go - perfect when you're cooking for a few people. ____ These deep ridge grill lines are perfect for creating little pockets for the marinade to sink in, I hope you love this recipe as much as I do! ____ Ingredients: For the marinade 1 tsp brown miso paste 2 tsp Tamari 1/2 tsp grated fresh ginger 1/4 tsp garlic powder 3 tsp date nectar / honey 1 large aubergine ____ To garnish 1 tbsp Sesame seeds 2 spring onions ____ Method: Slice the aubergine, mix the marinade ingredients together then coat the slices and leave for at least 10 minutes Turn on the @georgeforemanuk grill and wait until the green light shows. Add the marinated aubergine to the piping hot grill and allow to sizzle for around 6 minutes until the deep grill lines slightly charr the veg. Plate up, drizzle in any leftover dressing and top with sesame seeds and spring onion. *can be served with rice or in bao buns to make a main dish. ____ Whether you're cooking up a feast, or simple an epic toastie for one - this is going to get a lot of use (certainly in my kitchen)
What is your favourite bowl food? - the kind that What is your favourite bowl food? - the kind that you can curl up on the sofa or even eat straight out of the pan? ____ I’m Looking for some classic comfort food dishes to develop & would love to hear your faves!
Okay fine twist my arm, I’ll have a banana gooey Okay fine twist my arm, I’ll have a banana gooey banana muffin with a chocolate frosting..... ____ The will power not to eat this before photographing it was STRONG. Another delicious recipe for @coxcacao (pop over to their page for the recipe)🙌🏻🙌🏻
Top tips for a gorgeous roasted squash: ___ •sl Top tips for a gorgeous roasted squash: ___ •slow and low - keep the temperature at around 160°C and roast for around 1 hour 20. •a good coating of oil, sea salt and cumin will help give a gorgeous taste. •give them a flip after around 40 minutes of baking to ensure an even coating.
R E T R E A T . C O O K I N G . Wow! Where to beg R E T R E A T . C O O K I N G . Wow! Where to begin, what an amazing weekend cooking at the @cocoflowyoga yoga retreat in the peaks. ___ Inspired by my travels to Israel I decided to focus the food around za’atar, tahini, pita and LOTS of hummus. This is one of the desserts I made if any of you fancy giving it a go.🥰 ___ S P E C I A L . T H A N K S! •Lots of love to my gorgeous sister @in_thewilderness for being an absolute trooper in the kitchen (understatement). •A huge thank you to Sally & Kat for making this weekend so special and memorable to everyone who attended, you make hosting look so easy! •so much love for @whatsgoodkat who provided moral support and tea, so so glad to have met you, what a special human💕😌 •and last but not least to all of the amazing women (and men) on the retreat who kept coming in for little chats, offering to make us coffee and helping with the washing up 😉 @alexellio @jackygrrr and @loveforlyds I’m talking to you here ... 😂 ___ Nama-stay-sexy peeps.
AD| Linda McCartney’s Vegetarian Pulled 'Chicken AD| Linda McCartney’s Vegetarian Pulled 'Chicken' Pitas With Za'atar and Zingy Mayo ____ I’m teaming up with @lindamccartneyfoods to share a gorgeous recipe for you to try at home. Whether you're taking part in #Veganuary or just looking for inspiration, I can't wait to share this recipe with you. ___ Flavoured with za'atar and lemon, these homemade pita pockets work perfectly with the meat free pulled chicken. I've even tested the recipe on the family and it got a big thumbs up! *Better yet, this recipe comes under £10 to feed four! ___ Ingredients: 1 pack of @lindamccartneyfoods vegetarian pulled chicken 1 heaped tbsp za'atar 1 tsp rapeseed oil 2 tbsp water 1/4 tsp salt ____ For the mayo: 2 tbsp vegan mayo 1/2 lemon squeezed 1/2 tsp za'atar 1 tsp water For the filling: 100g seasonal tomatoes 1/2 small red cabbage Large handful spinach ___ 2 large handmade pittas per person: 250g plain flour 1 tbsp olive oil 150ml warm water 1 tsp fast yeast pinch salt *method for pita is to mix the warm water and yeast, sit for five minutes then mix with the other ingredients, knead together for 10 minutes, leave to rise in a warm place for 1 hour, then knock back, divide into 8 balls, roll out with a rolling pin then bake at 250ºC for 5-6 minutes* ___ Method: Add the pulled chicken to a pan with the oil and fry for around 5-6 minutes, then add a splash of water. Season with the za'atar and salt and continue frying for a further 3-4 minutes. Set aside. Take the fresh pitas out of the oven then layer with the spinach, pulled chicken, thinly sliced cabbage and fresh tomatoes. Garnish with the mayo dressing and enjoy! For the mayo, simply mix the ingredients together. I hope you give this a try as it's a great idea for a lunch box filler or a great idea to impress your mates at dinner! #LindaMCcartney #KindnessForever
Today’s my birthday 🎂 so to celebrate me and Today’s my birthday 🎂 so to celebrate me and Lew have been eating our way around Athens - not a bad way to spend it. ___ After eating 1000 souvlaki this weekend we thought we’d tackle some hills to burn off all that energy.😍 ___ I’ve popped all of the sites / restaurants / cafes we’ve visited in my stories. ____ But for now here’s a photo of a blummin beautiful vegan friendly brunch idea.🥂
Steamed dumplings..... who’s coming over to shar Steamed dumplings..... who’s coming over to share? ____ Ingredients: For the filling 1 inch ginger 2 spring onions 2 cloves of garlic 400g Jackfruit 100g plum and hoisin sauce ___ For the buns 480g plain flour 20g caster sugar 25g fast yeast 1tsp baking powder 1/4 tsp salt 1 tbsp water sprinkle of sesame seeds - to garnish 1 tsp sesame oil - to cook ___ The method is linked in my Instagram Stories!!! ___ Currently eating our way around Athens. One word to describe our trip so far - full.😂😂
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About Lucy & Lentils

About Lucy & Lentils
Food Stylist, Recipe Developer & Photographer

Food Photographer, Food Stylist, Content Creator and Recipe Creator Based in Nottingham.

Pinterest Food & Drink Finalist

2018 pinterest food and drink finalist

UK Blog Awards Finalist 2018

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