Frittata of baby spinach, pumpkin, feta & jamon

I began this dish thinking I was going to make spanokopita. But having no filo pastry, I added a few eggs to turn it into a frittata. I also decided to throw in some thinly sliced pumpkin to bulk it up and a few slices of jamon because, well pork products make everything better. Obviously you could leave it out if you wanted to keep it vegetarian.

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Baby strawberry, vanilla & maple syrup teacakes

I love reading all the amazing posts from the Sweet Adventures Blog Hop, but never planned to join in, being such a lame dessert maker. However my brother Marc gave me a massive tub of the most delicious, sweet little strawberries today, so I though I’d join in this month’s Berry Nice To Meet You blog hop.

Eggplant and goats cheese involtini

These delicious little parcels make a perfect canape, or they can be baked with a peperonata sauce for a hearty vegetarian main. The recipe has also been featured in Oxfam’s new cookbook Stop Hunger Start Cooking. If you make it, post a picture on Twitter, tag it with #stophungerstartcooking, and you could win some delicious Oxfam prizes! 🙂

Anchovy and herb roasted vegetables

I LOVE anchovies! I recently discovered the joy of adding them to roast vegetables and haven’t looked back.

The world’s best (and easiest) apple teacake

I am not a baker by any means, but at least I know I can always rely on this recipe when I need to make something sweet. Thanks to the lovely Josephine Howie for the best cake recipe I know! 

Eggplant cannelloni recipe

I invented this recipe to use the mixture leftover from making spinach and ricotta gnocchi.