I’ve been working on this post on-and -since National Vegetarian Week back in mid-May but have struggled with pitching it right. At first I really just wanted it to be an opinion and experience piece, but found I was drifting off into fact and figures and pre-emptive defense of my position. As I’ve now finally published it I must have found the balance  I was hoping for and I hope it comes across as I intended!

Over the past 18 months I have been taking conscious steps to reduce the amount of meat I eat.  Currently, I’m only having meat in one or two meals each week. Apparently, this makes me part of a growing group that has been labelled ‘Flexitarian’ – a slightly dubious amalgamation of ‘Flexible’ and ‘Vegetarian’ (flexible in terms of diet anyway, definitely not physically).

For me the decision was totally driven by environmental concern rather than for animal welfare reasons (not that I’m not concerned about animal welfare). Modern, western, meat heavy diets have a massive environmental impact. Raising livestock is extremely resource intensive using huge amounts of water, land and energy resulting in pollution, deforestation and the emission of climate change causing greenhouse gases (globally, rearing animals for food is responsible for 15% of all human related emissions, equivalent to the level of emissions from all vehicles in the world) – amongst many other negative environmental and social impacts.

Our methods and the scale at which we are raising animals for food is bad for the environment. That’s not to say that the growing of crops isn’t environmentally damaging, but it is significantly less damaging than rearing livestock. From farm-to-fork, meat and dairy products can have a carbon footprint between 10 and 40 times the size of that of vegetables and grains. As someone who studied Environmental Science at University and still works in Sustainability, as well as having a partner who hasn’t eaten beef or dairy for environmental reasons the entire time I’ve known him, I did know that meat and dairy were environmentally harmful but I guess I just chose not to think about it. As I’ve made more deliberate decisions to try and limit my environmental impact I found that excessive meat consumption was something I just couldn’t really reconcile with that.

At first I wasn’t a little unsure about whether I would actually be able to reduce my meat consumption that much. As a recovering fussy eater who loves to cook I was concerned I wouldn’t know what to cook, how to cook it or if I would want to eat it in the end. I eased myself in slowly with easy things like stir-fries loaded with different veg and substituting the usual chicken for Quorn Chicken Pieces (which I was surprised to find I actually really like) and Bolognese made with Quorn Mince or Veggie Sausages cut into chunks. More recently I’ve branched out and had my first experiment with Tofu that worked out pretty well – I’m yet to a) find and b) be convinced by Tempeh or Seitan though and am mostly sticking to Quorn/Linda McCartney and lots of beans, lentils and chickpeas.

I’ve actually really enjoyed my journey into vegetarian cooking and in some ways find it more interesting than meat based cooking and enjoy finding new recipes and new ways of doing things. I’ve recently purchased a copy of Veganomicon by Isa Chandra Moskowitz & Terry Hope Romero and Thug Kitchen: Eat Like You Give A F*ck which I’m keen to try out.

Veggie/Vegan Cooking – clockwise from top left Stir Fry with Vegetarian Duck, Many-Bean Chilli, Chickpea Curry and Toasted Chickpea Salad

Of course, meat eating is so ingrained in us and our culture that even suggesting that we should eat no/less meat for whatever reason, often solicits a very negative reaction from a lot of people. One of the big ‘arguments’ against vegetarianism is that humans have evolved to eat  meat and that we need meat in our diet. I don’t 100% disagree with this, but it’s not as simple as that. Yes, Humans have been eating meat for (probably) millions of years, but never in the quantities that we eat today – meat will have been an occasional addition to our diets, not a daily staple. Meat is a great source of protein and protein is a really important part of our diets, but it’s far from the only place we can get protein from. Reducing meat consumption and increasing plant-based foods and non-meat proteins also bring additional benefits in the form of more diverse nutrients, lower cholesterol and increased dietary fibre. Some studies suggest benefits in terms of reduced risk of certain diseases and reduced likelihood of being obese, but I don’t feel I know enough about that to comment.

I’ve read various things and heard a lot of different views regarding whether you can get all the nutrients you need from a completely meat free diet. I’m personally convinced that a well thought out, balanced, vegetarian, or even vegan, diet can give us everything we need but I also know that too many people know too little about nutrition, or don’t have the time, to be able to carry it out in practice. I’m putting a lot of thought into what we are eating and I think we would be fine, nutritionally speaking, without meat but I like “Flexitarianism” as it seems to provide the best of all worlds – I get to eat and enjoy great quality, tasty meat every once in a while which will cover my bases in terms of nutrition if I’m not getting everything I need from my vegetarian days whilst also knowing that I’ve reduced my environmental impact. I also really feel that I’ve increased how much veg I’m eating generally and think a lot more about the nutrition I’m putting into my body and feel better for the changes I’ve made to my diet. I think the next book on my wishlist is ‘The No Meat Athlete Cookbook’, to try and ensure that I’m getting the right nutrition for building my physical strength and stamina (something else I’m working on).

That wasn’t too painful now, was it? I’d love to hear your experiences of flexitarianism/vegetarianism/veganism or if you think you could/would change your diet for the sake of the environment. Or if you’d like to know more about the environmental impacts of meat then get in touch!





Yuletide Greetings


Indeed, Yuletide greetings to you all.

Today is the day of the Winter Solstice, the shortest day of the year, celebrated as the festival of Yule in ancient and modern Pagan traditions. Yule was the traditional mid-Winter festival of ancient Europe, before being adopted and adapted by The Christian Church into the festival of Christmas. Being the shortest day of the year – that is, the shortest period of daylight between sunrise and sunset, obviously every day is always 24 hours long – the festival of Yule is based around the celebration of the sun returning and bringing life back to the world with the (gradual) move out of Winter towards Spring.

Whatever you want to call it – this time of year always makes me want to bake and feed people! So I do like to mark the Solstice with a bit of baking. Of course, the Chocolate Yule Log derives from the tradition of the Yule Log which was an actual wooden log that was burnt to celebrate the Solstice. I didn’t fancy lining myself up for the stress of trying to roll my own Chocolate Yule Log – instead I decided to go down the route of orange, marzipan and cinnamon as ingredients that make me think of warmth and sunshine.


I used this recipe from Sweet Paul for Norwegian Skillingsboller, that’s Cinnamon Buns, although this recipe has an awesome twist of added marzipan! It takes a bit of time to make as it is a yeasted dough, so you need to leave it to rise, but other than the waiting the recipe is pretty easy. Note: mixing the butter into the dough is very messy!

Mine turned out a bit, haphazard looking – but this isn’t GBBO and I’m not marking myself on presentation or uniformity, it’s all about taste for me.

The finished buns are delicious, I’m going to struggle to restrain myself from eating them all. I did a taste test when they were warm and they were amazing – I’ve also had one cold and it’s still really good, but it might be worth zapping one in the microwave for a few seconds to warm before eating.

I also made these Tangerine and Marzipan Muffins from Olive Magazine. I haven’t tasted one of these yet, I’ve been too busy focussing on the Cinnamon Buns, but they smell really yummy 🙂

UPDATE: I’ve just tried one of thee and they are lovely! Light and orangey and not too sweet, surprisingly! Recommended 😊


I have a feeling I may take a few steps backwards on my weight-loss over the next week :/

Hope you are all enjoying the festive season, whatever you celebrate and whatever you eat!



Pulled Pork Stew

This summer I completely fell in love with Pulled Pork – it was cheap, easy and very, very tasty. It’s something I meant to blog about all summer but never got around to.


Now, whilst Pulled Pork is a barbecue style dish (not that mine involved the use of a barbecue) and could generally be considered to be summer food, there obviously isn’t any reason why you can’t enjoy it in the winter – slow cooked spicy meat still sounds like a great, comforting winter meal.  However, I was inspired by a recent email from Tesco to put even more of an Autumnal-Wintery twist on my summer favourite and make a Pulled Pork Stew.

One of the best things about this recipe is that it uses Pork Shoulder, which is a really affordable cut of meat – Asda have Pork Shoulders available from £3 per kilo (I used around 700 grams of shoulder steaks and that was more than enough for 4 people).
Another great thing is that it is really quite low effort – as a slow cook dish, so you can put it on in the morning and it can cook all day to be as good as ready when you get home from work 🙂

Pulled Pork Spice Rub


1. Mix the rub ingredients together in a bowl. Rub half into your meat then cover and leave in the fridge for a few hours or over night.

I have previously used Pork Shoulder Joints but used Shoulder Steaks this time for the stew, however, I think I would probably recommend Joints over Steaks


 2. Preheat oven to 150 degrees Celsius  Place meat into a roasting tray/tin, add a cup of water and cover the whole tray in tin foil. Cook for 4 to 5 hours (for 1 to 1.5 kilos)

To make stew mixture
(any time after putting the meat into the oven) 

3. In a large pan/casserole dish – Soften a chopped onion and sliced celery (optional) in olive oil


4. Add tinned tomatoes and water (number of cans depends on number you are feeding, I used one tin of tomatoes and one tin of water for 4 people)

5. Add chopped veg of your choice (I generally use carrot, peppers, courgette, tomatoes, green beans…)


6. Add beans – I used tinned kidney beans in chilli sauce, but you can use any type of bean, fresh, dried (and soaked) or tinned (even baked beans) or skip the beans all together if they aren’t your thing (but they are very good for you and if you cook them for a long time you’ll probably not even notice they’re there!)

7. Add more tomatoes and/or water if more liquid is needed

8. Season to taste – salt, pepper, smoked paprika/cayenne pepper/chilli, tomato purée

9. Now you have a choice, which partly depends on how long you have left til the meat is cooked
– If it is still a few hours til the meat is ready you can either put the pot in the oven with the meat (make sure it is oven proof) and leave to slow cook or you can simply turn it off and leave it covered
– If the meat will be ready soon (within 30 minutes to one hour) you can leave the pot, covered, on a low heat on the hob or pop it in the oven with the meat

Bringing things together

10. Once the meat is cooked, remove the layer of fat (which will be weird and squidgy, not like crackling as Pete is always disappointed to find) then take two forks and pull the meat apart (hence PULLED pork) and mix in the spicy juices in bottom of the tin

11. Add the meat to the stew mixture – If you took the stew mixture off the heat while the meat cooked then do warm it up on a mid to low heat hob, or in the oven, before mixing the meat in

12. Serve. 
I served mine with savoury corn muffins made using this recipe, although substituting buttermilk for soy milk with a teaspoon of apple cider vinegar.

I certainly enjoyed it, and everyone else seemed to as well.


I hope you are all well and enjoying some hearty and warming meals now autumn has definitely arrived.





My Favourite Magazines: The Simple Things

Simple Things Cover Collage

Over the past year or so I have really got into magazines – not Fashion magazines, I have no time for that dross, but craft magazines and slightly different lifestyle magazines.

When I came across The Simple Things I was intrigued by it’s stripped down take on the lifestyle magazine, about enjoying the simple things – simple food, the outdoors, family & friends, collecting, tradition and seasonality – rather than the numerous, overly consumerist, high-end, designer, glossy lifestyle magazines that promote shiny, polished, expensive perfection that I really don’t think is a genuine route to fulfilment or happiness.

My interest also stemmed from where I was in my life at the time – really wrestling with my PhD and feeling lost and discontented with life – and a growing realisation that I needed to focus more on the beautiful, simple things in everyday life; which is exactly what I feel this magazine celebrates.

Simple Things Collage 1 Simple Things Collage2

I love all of their regular features; tasting notes and articles on good, honest food – bread, cheese, chocolate, features on food traditions from around the world – from the Full English to Churros to Merenda (mid-afternoon Nutella on bread for Italian children), personal, intimate guides to great, interesting cities by people who really know them, seasonal garden observations and activities and loads more on interiors, collectors, days out, tea and books. I like that encourages you to take a step back, to look at  the things that most of us take for granted and really appreciate them and take joy from them instead – I think everyone needs to do that at least every once in a while.
I will also always love a lifestyle magazine that features real, muddy dogs as part of that lifestyle!

Although, now I think about it, I hold the writers and editors at least partly responsible for my recent weight as their articles definitely led to my nearly month long obsession with croque monsieur and my (fantastically successful) experiment with toffee apple crumble – both simple and both brilliant.

It’s a really great magazine to properly chill out with – the autumn and winter editions have been lovely to snuggle up with and always make me feel warm (especially the bonfire night edition that featured hot chocolate with pink peppercorn syrup). Hopefully the spring editions won’t have to keep me warm for too much longer as I’m still holding out hope that the sun will be bringing some warmth soon and I’ll be able to get outside and put the gardening features to good use!

If you’re also sick of the same old nasty lifestyle magazines and believe that there is more to life, and that the little things matter, check out The Simple Things – I think you’ll like it.




The Only Comfort I Can Think Of

So it seems that I haven’t managed to completely overcome my lack of enthusiasm to blog just yet.

In all honesty, I haven’t been feeling too great lately, for a whole mix of reasons, and it’s not easy to write when you’re feeling low. Not much really seems very worthwhile and even less seems interesting enough to photograph, take the time to write about and then share with you, my lovely readers.

As you may be aware, these low moods aren’t exactly a rarity in my life, but sometimes it still takes me a while to realise when one has become particularly invasive in my life. It’s only really over the past weeks or so that I’ve noticed the effects and tried to put some steps into action to help pick me up.
Mostly this involves remembering to make time for and to appreciate small comforts. While the changing light might have something to do with my changing mood, I do find that Autumn is a a great time for small comforts – blankets, hot chocolate, fallen leaves 🙂

As I’m (rapidly) approaching the end of my PhD I do have loads of work to be doing during the day, so I’m trying to keep my evenings free and dedicated to relaxing and trying to make myself feel better.

Jumpers and Blankets. 
I also really want to get a onesie 🙂
Long, Hot Baths
Good Food003
Good Food with Ice Cream


Especially Apple and Blackcurrant


(Anyone tried this?)031

Time with my boys


Making and Baking
I’ve been doing a lot of craft and making things. Partly just as a break, but also in preparation for Christmas
It is really nice to take time for myself and just relax, and trying not to feel too guilty about it. I only wish I had a wood stove, that would be the ultimate in comfort and relaxation.
Hope you are all well. I do have posts lined up that I want to write. Hopefully improving my general mood will improve my blogging motivation.

Homemade Nutella

To be honest, I’ve never been a big fan of Nutella. I’d always rather have a straight-up, no messing chocolate spread than a hazelnut chocolate spread. However, I first decided to make my own ‘Nutella’ a few months ago when I was reading Sarah Wilson’s ‘I Quit Sugar’ book and cookbook and really trying to reduce the amount of processed foods and sugars in my diet.
Recently I have let things slide a bit and have been no where near as good at watching what I eat. However, I still always have a jar of this spread in my fridge for some slightly-less-guilty snack time. As it’s based on Sarah Wilson’s recipe it is low sugar and so much healthier than regular Nutella – not that that’s hard, real Nutella is more than 50% sugar (56.7g of sugar per 100g). I am personally horrified that this stuff is advertised as a great breakfast for kids, and don’t even get me started in Nesquik….anyway.

Honestly, this so yummy and really not very hard to make – I have it smothered on rich tea biscuits, often as a mid-afternoon snack 🙂


The recipe is based on one from Sarah Wilson’s ‘I Quit Sugar’ cookbook, I have made some changes based on personal taste and availability of ingredients.

Homemade (Low-Sugar) Nutella

  • 1 cup nuts – I have mostly used hazelnuts (obviously), but have also tried mixing in some other nuts, particularly Brazils, but you can experiment
  • 1/4 cup cocoa (Sarah Wilson states Raw Cacao, as this doesn’t have added sugar, I have used both raw cacao and regular cocoa and don’t notice much difference in taste)
  • 4 tablespoons honey (Sarah uses Brown Rice Syrup as this contains more complex sugars, but I have found it really hard to get hold of and, personally, have no problem with honey!)
  • 1 tablespoon vanilla 
  • 1 tablespoon nut oil (Sarah says Macadamia, I use Groundnut, but I don’t see why you can’t just use your own oil of choice)
  • 1/2 cup milk (again, Sarah says coconut but I use soy but regular milk, or any other milk should be fine. Amount can be increased or reduced depending on your desired final texture)
  1. Spread nuts on a baking tray and bake at 180 degrees C for 10 minutes (until browned)
  2. Rub as much of the skin off the nuts as you can
  3. Grind nuts in a blender/food processor (I only have a mini food chopper, which doesn’t completely puree the nuts but I quite like the slightly rough texture it produces)
  4. Mix in the rest of the ingredients
  5. Spoon the mixture into a sterilised jar* and keep in the fridge


The latest batch that I made and photographed actually turned out a little thicker and drier than past batches, which you can kind of see in the pictures. I think I may not have put enough milk in. You can also see it’s  not as smooth as ‘proper’ Nutella, but that’s because of the limitations of my food processor, I quite like the chunks, makes it feel a bit healthier 😉 It’s still yummy despite all this 🙂

In theory, having this should help me be healthier, if I eat a couple of rich teas with this spread instead of a more calorific dessert. I’m still working on that in practise though :/

Anyone discovered any interesting or different recipes lately?




*To sterilise a jar, wash it and place the jar and lid (not a plastic lid) in the oven at around 150 degrees C for 20 minutes. Fill and seal jar straight from the oven (using oven gloves!)

Raspberry Granola Yogurt (No Added Sugar)

Over the past few weeks I have been trying to reduce the amount of refined sugar I eat. Both for general health and for weight reasons.

Unsurprisingly, the majority of my refined sugar came from snack foods; biscuits, chocolate, sweets. The good stuff basically! Even though there’s still a lot of ‘hidden’ sugar in other foods that I’m also trying to avoid.

So, I’ve had to come up with some healthier replacement snacks and foods that stop me getting hungry and in need of a snack in the mid-afternoon. One of my favourites is currently this:

005Greek yogurt, Raspberries and my own homemade Granola 🙂

I took the picture like this, because it looks better. But, truth be told, it tastes much better like this;

008All mixed and mashed up 🙂

I started off putting a tiny amount of sweetener in the yogurt, but I find that I don’t really need it anymore.
It’s really filling and really yummy. So it’s win-win basically.
I really love the granola. As well as having it like this as an afternoon snack I’m eating it for breakfast every morning. It’s really easy to make and to adjust the recipe, to be honest I don’t think I’ve made it the same twice.
Granola Recipe
Like I said, this recipe is really flexible, but these are the basic ingredients I work around. (adapted from Sarah Wilson’s “I Quit Sugar Cookbook”)
  • 4 tablespoons of Coconut Oil (not just good for your hair!)
  • 3 tablespoons of Brown Rice Syrup or 2 tablespoons of Honey
  • 2 cups of Porridge Oats
  • 1 or 2 cups of Dessicated Coconut (optional)
  • 1 or 2 cups of Various Chopped Nuts (optional)
  • Raisins (optional)
  • 1 teaspoon Cinnamon (optional)
  • 2 tablespoons Chia Seeds or other seeds (optional)
Other optional ingredients include; coconut flakes, other dried fruit, chocolate chips…..etc
Melt the oil. Mix in the syrup/honey. Mix in other ingredients. Spread out on a baking sheet. Bake at 180 degrees C for 20 minutes or until golden brown, turn occasionally.
Couldn’t be much easier really (yeah you could buy it, but it’ll probably be at least 20% sugar).
Unless I crack under the cravings and eat a whole chocolate cake in the near future, you’ll probably be seeing more healthier recipes from me – I’m working on sugar-free cake though.
Hope you’re well