I'm back on track with vegan January! Hurrah! Not that I ever actually failed or anything (don't worry, I stil

The cravings are beginning to creep in… I could seriously go for a fat slice of pizza. However, I will perse

Hello, new favourite breakfast! And I don't just mean new favourite vegan breakfast, I mean favourite breakfa

Who likes avocado toast? I doooo! One of my favourite ways to eat avocado is to slather it on toast with a tin

Vegan January is still going strong! I have not (yet) succumbed to buying an entire wedge of brie and eating t

Happy new year! I hope you all had a great one. Thanks for your patience with my very sporadic posting lately

I know it's incredibly unusual for me to post two sweet recipes in one month, let alone two in a row, but it

Honey and soy sauce might just be my new favourite flavour combination. You see that extra glaze that I drizzl

If you'd asked me a week ago whether there was anything better than a heap of cheesy nachos topped with guacam

According to a recent survey by Waitrose, one in five vegetarians have been served meat on Christmas day, and

I'm excited today! Firstly because of this gorgeous red Thai curry packed with wintery vegetables like buttern

  Around Christmas time, everything I eat seems to be one of two things: either an enormous, fully-fledged ro

Firstly: what the heck is a cutlet? I know I've used the word in my title so I feel like I should know, but I

After a long, stressful day at work, there are probably some Wonderwoman / Superman-esque people who are total

So, who ate far too much yesterday? Despite not celebrating Thanksgiving I still ate more than I probably shou

Before you correct me and tell me that I've accidentally posted a photo of a tray of potatoes: no, these reall

Every now and then (i.e. most days), I really can't be bothered to spend too long cooking. Frozen pizza just i

I swear this is the last egg-and-ricotta recipe I'll post for a while. Since I rediscovered my love for this c

I'm not sure if the way I eat a baked potato is normal. While it's still really hot, I add my toppings (usuall

I used to work in a restaurant, and we'd make these Thai-style fishcakes (using smoked salmon) that everyone w

Sometimes you just have to stuff a mushroom. They're rich and earthy, and do a very good job of filling you up

Never again will I make any sort of quiche or egg-based tart without using ricotta! It makes the eggs ridiculo

Without even realising it, I seem to have become the world's biggest fan of tostadas. I make them all the time

My fiancé has told me that I have to explain what black olive tapenade is, because, in his own words, 'he's u

I seem to be a little obsessed with ricotta lately. After using it the other day in my spinach and ricotta str

School starts again today after our week's holiday, which means I'll be back in the classroom surrounded by gr

It's half term this week, which means I get a week off teaching. In other words, a week spent lazing around! I

Anyone who's ever tried halloumi cheese will understand why I'm so excited about this recipe. As you all know,

Can you believe that until this week I'd never cooked with pumpkin before? It's pretty tricky to find the tinn

At the risk of sounding like a broken record, the slow cooker is great for this time of year (I swear that's t

Welcome to the new and improved Amuse Your Bouche! What do you think of the new design? There are still one or

Hoorah! It's an arguably more attractive version of my mushroom and brie sausages! The ones I posted earlier i

I don't buy oven chips very often because they're one of those things that's easy to make from scratch, and ac

Welcome to another instalment of 'Becca tries to justify a ridiculously cheesy meal by assuring you that it's

I don't often use 'fake meat' on this blog - in fact, I can't actually remember ever doing it before - but in

I know I went a bit mushroom crazy on my last post and today I'm bringing you, oh yes, more mushrooms, but I c