A summer version of a winter classic


Porridge with golden syrup and summer berries


Although this is a bit of a winter breakfast, I had some blueberries and strawberries that needed using up and thought that a bowl of porridge would be ideal for this. To make it for one person, I just put 40g of porridge oats into a pan, added 280ml of soya milk/water (mainly soya milk but a bit of water), then simmered for about 3 mins, stirring constantly. I left it to cool for a while, then added a little golden syrup and a generous handful of chopped berries. It made a really nice breakfast and was filling without being overwhelming.


Bagel, hummus, celery, crisps, salad


A toasted sesame seed bagel always makes a great lunch. Hummus and chopped celery make a tasty filling, and if you want to extend your lunch you can always dip some celery sticks in the hummus. The crisps were just good old Walkers salt and vinegar,  and I thought some  olives and tomatoes would be a nice extra.


Fruit, dark chocolate

Strawberries and a nectarine. It’s nice to enjoy a bit of seasonal fruit, although ripening nectarines is not a task for anyone in a hurry!


Polenta with sweet tomato and ginger sauce, salad, oatcakes with hummus


This was another great meal prepared by my Mum. Polenta is so delicious and I do think it’s a much underrated Italian staple. For this dish, you need the blocks of polenta (not the bags of p0lenta grains), which can hopefully be found next to the dried pasta in supermarkets.

Ingredients for polenta with sweet tomato and ginger sauce (serves 4):

– 2 packets of polenta

– 2 tins of tomatoes

– 1tbsp grated  root ginger

– 2 tbsp brown sugar

– A little mixed spice

– Fresh basil


1. Preheat the oven to around gas 7 (220 C)

2. Brush the polenta with a little oil (on both sides) and spread out on a baking tray. Roast for around 30 mins (this is a bit of an estimate) turning once.

3. When the  polenta only has about 10 mins left, pour the tomatoes into a pan and add the root ginger, sugar and a sprinkle of mixed spice. Simmer gently until the polenta is ready and stir in a handful of fresh basil leaves at the last minute.




Coconut and apricot pots, small slice of  vegan shortbread


My mum created this lovely dessert from a few spare ingredients and the end result was really delicious. You just build up layers of soya custard, desiccated coconut and fruit, then top with some finely chopped vegan chocolate (we happened to have some vegan chocolate raisins).


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