If you are just interested in trying some of the recipes I have posted or found then I have put them on here so you can have quick access!

Spelt Pancakes


- 1 cup of flour (any kind)
- 1 tbsp sugar                      
- 2 tbsp baking powder
- pinch of salt
- 1 cup soy milk
- 2 tbsp oil (veg or olive)


1) Put the stove on medium heat with a pan on it

2) Combine the 4 dry ingredients in a bowl
NB: add anything you think might enhance the flavour, such as something citrusy or chocolatey 

3) Then add the milk and oil

4) Mix until smooth

5) Now take a spoonful of mix onto the pan (about one small ladles worth)

6) When bubbles (as shown in the pic on the left) start to form or the edges stiffen, flip the pancake

7) Plate up!

Spelt Bread


- 500g Spelt flour

- 10g fast action yeast

- 1/2 tsp salt

- 150g mixed seeds (whatever you fancy)

- 500 ml warm water


1) Preheat oven to 200C

2) Combine all the ingredients, adding the water last

3) Mix well until a dough forms

4) Dump into a greased loaf tin (I used a square one for variation)

5) Bake for an hour

6) Before serving warm for another 10 mins out of the tin


- 1 can of chickpeas
-115g Tahini
-A lot of Lemon Juice
- A lot of Olive Oil
- Salt and Pepper to taste
- Cumin
- Paprika
- 6 Garlic Cloves (Use more or less depending on what you like)


1) In a food processor blend the chickpeas and tahini

2) Add Lemon Juice, Olive Oil, Seasoning and the Paprika and Cumin

3) Add approx. 3 tbsp tap water until you get the consistency you desire

4) Serve with a dash of paprika on the top, a swizzle of oil and a sprinkling of parsley (which I forgot to do - typical)

Basil Pesto

- 2 cups of fresh basil
- 2 cloves of garlic
- 2/3 cup of olive oil
- 1/4 cup of pine nuts (+ extra to serve)
- 1/2 cup of cheese (Pecorino, or another sheep's milk cheese)
- Seasoning


1) In a food processor blend all of the ingredients together until you have a nice thick paste

2) Toast some pine nuts and mix through the pesto for an alternative texture

3) Serve and garnish as desired :)

Halloumi and Chorizo Salad

- Chorizo (As much as you can handle)
- Halloumi (1 block should do), cubed
- Lemon Juice and zest if you feel experimental
- Black Pepper
- Salad leaves (I recommend rocket or baby spinach)


1) Fry the chorizo over a medium heat to release the fat, but not burn it

2) Once it has gained some colour add the cubed halloumi and seasoning

3) Once browned, toss over salad leaves and add a squeeze of lemon

4) For an extra garnish add some chopped parsley for the added zing!

I recommend to serve this immediately in order to enjoy its full flavour and texture!

Roasted Vegetables:


- Peppers
- Aubergine
- Courgettes
- Red Onions
- Cherry Vine Tomatoes (left on the vine)
- Garlic
- Olive Oil
- Lemon
- Thyme
- Balsamic
- Pepper
- Goats Cheese (optional)


1) Preheat oven to 180C

2) Chop and prep all your desired vegetables

3) Place in a baking dish lined with greaseproof paper and drizzle about 3-4 tbsp oil, 1-2 lemons (juice) ,and zest if you want more of a citrus burst, 3-4 tbsp balsamic, pepper to taste and a sprinkle of thyme (fresh or dried). 

4) Cover with aluminium foil to keep in all the lovely flavours and bake for about 40 mins or until the vegetable have softened and have goldened a little.

5) Serve with some crumbled goats cheese for extra flavour!

FatAthy's Onion Jam/Caramelised Onions:

FatAthy's OJ

- 3 large Red Onions (Can use white), thinly sliced
- 3 tbsp olive oil
- 3 tbsp balsamic
- 3 tbsp honey/ brown sugar


1) Heat oil over a low heat

2) Add the onion and sautée for 15-20 mins, until softened

3) To caramelise, add the balsamic and honey/sugar and cook for another 10 mins (still on low heat)

4) Serve immediately or store in a sterilised jar in the fridge for a later date

Lemon Drizzle Cake



- 5 eggs
- 300g golden caster sugar
- 140ml double cream
- 3 lemons, zest only
- 1.5 tbsp brandy
- 1 pinch of salt
- 80g unsalted butter, melted
- 240g plain flour
- 1/2 tsp baking powder

Apricot Glaze:

- 3 tbsp apricot jam, warmed in a small saucepan

Lemon Glaze:

- 1 lemon, zest and juice
- 150g icing sugar


1) Heat oven to 180D/350F/Gas4

2) Grease loaf tin and line with baking paper

3) In a large mixing bowl, whisk eggs, sugar, cream, zest, brandy, salt and butter

4) Sift flour and baking powder into a separate bowl and then whisk into the egg mix until you have a smooth batter

5) Pour the batter into the tin and bake for 50-60 ins, turning halfway through cooking. The cake is done when a knife blade inserted comes out clean

6) Remove the cake from the tine and leave on a cooling rack for ten mins to allow the steam to escape before you glaze

7) Brush the cake with the warmed apricot glaze and leave for 5 mins while you make the lemon glaze

8) For the lemon glaze mix the lemon juice, zest and icing sugar

9) Heat the mix in a small pan or microwave until the mix becomes a syrup

10) Glaze over the cake and leave for a few mins to set

11) Put the glazed cake on a baking tray, turn off the heat and leave in the oven for 3-5 mins to dry the glaze and turn it translucent 

12) Remove cake and allow it to cool before serving.


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