Category: Lunch

Wiggle Kicking Salad

What’s in a month ay? Who’s counting since the last post anyway? Not I!!! Spiralling upwards and onwards with the next post, I give you my little nugget of recipe gold to kick off National Vegetarian Week 2013 that will have you foaming at the mouth. This recipe is sure to have even the most fiddly and hardened meat eater mmming and ahhing at your culinary prowess.

I give you the ‘Wiggle Kicking Salad’*…

* Renamed from the original recipe (see below) due to it’s alteration and the taste bud explosion that happened when I ate it 😉

Wiggle Kicking Salad
Wiggle Kicking Salad

In my search for vegan concoctions that don’t have me showing off a face like a wet week (old Irish saying that probably makes no sense seeing as London has been nothing but a wet year so far), I have recently been indulging in recipes from Gwyneth Paltrow and Julia Turshen’s cookbook ‘It’s All Good’, and let me tell you right now… HELL YES… It lives up to it’s name!! I’ll be writing a review of the book soon when I’ve tried more recipes, but so far so good! The reason I’m sharing this one in particular, is because it’s sure to have meat eaters asking for more (probably after they’ve asked where the meat is). 😉

The original recipe is called ‘Roasted Cauliflower + Chickpeas with Mustard + Parsley’ (p. 173), and while I’m more than sure that it tastes spectacular just as the recipe suggests, I did my usual ‘I never follow a recipe’ dance in the kitchen and it turned out pretty damn amazing. So, I urge you to make this salad with a pinch of whatever you fancy, because the flavours work for themselves, and with pretty much anything you can add to it. Here’s my whatever was in the fridge and cupboard version:


1 tin of chickpeas

1/4 head of cauliflower (do add more… This is all I had in my fridge)

10 heads of baby corn

1 medium sized onion

4 baby potatoes

Lots of baby spinach to bed my salad on

2 tablespoons of wholegrain mustard

1 tablespoon of red wine vinegar

50/60 mls of olive oil

coarse ground black pepper

rock salt


Wash your chickpeas and haphazardly chop your veg (or not)…

Par-boil your potatoes for about 5 minutes before roasting to make them extra crispy and all the more edible.

Put all your veg into a roasting tin, and glug some olive oil over them for roasting. Add a pinch of salt and put into a preheated oven at 200C for approximately 25/30 minutes.

While your veg is roasting, whisk your mustard, red wine vinegar, olive oil, generous sprinkling of black pepper and a pinch of salt together.

Mustard Dressing Goodness
Mustard Dressing Goodness

Do the taste test on your mustard dressing… By this I mean, go by your own taste buds and not by mine. Where I’d happily eat black pepper for breakfast, you might prefer to gag! So, add your ingredients sparingly and build up towards what you can handle or prefer.

Put your wet ingredients into a large bowl, and when your veg is ready and nicely toasted and roasted, add them immediately to the dressing bowl, coating the veg entirely with mustardy goodness!

Serve on a bed of spinach, serve warm, and enjoy!


Let National Vegetarian Week commence!!!



This little one-dish-wonder-brunch is so easy that it requires no ‘normal’ brain power (unfortunately, other functioning senses may be required), so it’s the perfect cure to that blinding weekend hangover you’ve got 😉

Recipe for 2 broken bodies. Increase quantity for extra bodies or bigger hangovers.

EXTRA BITS: If you’re the eggy type, crack some eggs over the final mixture right before it goes in the oven, and you’ve got yourself a dish made in yolkee heaven. OR, if you don’t have an oven because you put some firecrackers* in it for some reason, throw all in a pan… Hangover be gone!

*do not try this at home. I never have myself, but the weekend is young.

Follow the steps, eat, lounge, recover!


One-Tray-Wonder-Brunch for Cowboys


Good quality bread will cure thee better, but whatever takes your fancy

3 medium sized potatoes

12 (or more) button mushrooms

Half a medium sized onion

Sausages of choice (number to be deemed by the belly)

2/3 tablespoons of olive oil

Salt, pepper, mixed herbs and dried or fresh chillies


Preheat the oven to 200C/400F/Gas mark 6.


Slice 3/4 medium sized potatoes into 1cm sized slices. Mind the hungover fingers! Throw them into a pan, cover with water, add a pinch of salt (something my Grandmother used to do), cover and bring to the boil for approx. 5/7 minutes. While that’s simmering in the pot, finely chop half a medium sized onion into slices.


Having used your trusty phone to set a timer for the potatoes (you are hungover don’t forget), you’ll (by now) have drained them off and mentally willed yourself not to cover them in butter and dive in head first.


Grab yourself a baking tray, and haphazardly layer the potatoes in the pan, then add the onions and mushrooms. Lovingly splash all ingredients with generous ‘glugs’ of olive oil. I tend to ‘eyeball’ this stage but if you’re feeling like you need direction, 2/3 tablespoons should do it.

Sprinkle with a pinch of salt, pepper, mixed herbs, and dried chillies (or fresh) to kick start your body back to health.

Haphazard layering and sprinkling

NOTE: I put my (veggie) sausages in the same tray at this stage to cook everything together.


Cook in the oven for approximately 12/15 mins, depending on your oven and sausage requirements 😉 (please avoid meat sweats by cooking your sausages correctly).


Serve from the pan with some beautiful bread, fresh coffee, and the love of a Corkonian Irish Woman 😉

Fair thee better bread



The Budgeteer’s Bruschetta

I love a good pungent garlic, so I urge you to follow the recipe to your own taste when it comes to deciding how much to use. While I’m perfectly happy to breath a fire of garlic hell before me, others might not be so forgiving.

When it comes to basil, again, use your own taste buds as a guide, but if you’d rather the taste of basil come through in the dish, ease off on the human dragon fire garlic.

Finally, if you’re like me and can’t muster up the money for some sourdough bread, take heart in the trusty sliced loaf… It works just fine! I’ve chosen to go with a multiseed farmhouse batch loaf. I’m all about quality, but when my wallet is being a toe-rag, the next best thing will do just dandy.

 pBudgeteer's Bruschetta

Recipe (x1 serving)

1 tablespoon of olive oil

2/3 mushrooms sliced

½ clove of garlic finely chopped (keep the other half for rubbing the bread)

6 baby tomatoes chopped

3 basil leaves finely chopped

1 slice of bread

  1. Cut your slice of bread into two, and pop in the toaster
  2. On a medium heat gently fry the finely chopped half clove of garlic for a minute or two, then add the chopped mushrooms and fry until softened (3/5 minutes should do it). Add a sprinkle of your finely chopped basil right before you take the mushrooms off the heart
  3. Rub your now toasted bread with the other half clove of garlic and top with the fried garlic, mushrooms, and basil mix.
  4. Top with the chopped tomatoes and sprinkle with basil.
  5. The Budgeteer’s Bruschetta is served.