I love Mexican food and am a big fan of DIY fajitas, sitting at the table and assembling them as you eat.

I’m not a massive fan of salsa though so instead of cooking my fajita filling dry, I add tomatoes and leave out the salsa when it comes to assembly.

This recipe is so quick and easy!

Serves 4


1 300g bag of chicken style pieces (I used Tesco own)

1 pack of flour tortilla wraps

1 green pepper, sliced (other colour peppers also work but green are my favourite)

1 tin of chopped tomatoes

1 onion, chopped

2 tsps of chilli powder (or more if you’re a rock star)

1 tsp of paprika

1 tsp of cumin powder

1 tsp of cayenne pepper

1 tsp of garlic powder

1 tsp of salt

1 tbsp of olive oil

Juice of 1/2 a lemon


In a pan, fry the onion in olive oil gently for around 2 minutes.

Add the chicken style pieces and the tomatoes and stir.

Stir in the spices and lemon juice and add the pepper and stir for around 15 minutes until the juice from the tomatoes has reduced.

Serve with optional chopped lettuce, vegan sour cream, guacamole, jalapenos, grated vegan cheese and of course tortillas which are best warmed.


Vegan Bloody Mary


On this day in 1837, pharmacists John Lea and William Perrins first manufactured Worcestershire Sauce, a key ingredient in probably the best hangover cure known to mankind, the ‘Bloody Mary’. Well unfortunately, their original recipe contains anchovies but fear not, vegan Worcester Sauce is available on the market so you don’t have to go without.

Not only does a Bloody Mary fix you right up after a heavy night, you also feel quite healthy about drinking them, it’s basically gazpacho right?

Here’s my Vegan Bloody Mary recipe. 

Just don’t say Bloody Mary out loud 3 times . . . 

Makes 2


1 handful of ice

100ml of vodka

500ml of tomato juice

Juice from 1/2 a lemon

1 tbsp of vegan Worcestershire Sauce (I used Chippa which is also gluten free)

1 tbsp of tabasco sauce (or more if you’re a chilli fiend like me)

Celery salt

Cracked black pepper

2 celery sticks.



Wet the rims of 2 glasses and dip in cracked black pepper.

Put ice, vodka, tomato juice and lemon juice in to a cocktail shaker.

Add the Worcestershire Sauce, Tabasco and a pinch of celery salt and black pepper.

Put the lid on the cocktail shaker and shake until the outside of the cocktail shaker frosts over.

Strain in to two glasses.

Serve with a celery stick




French Quorn, Fennel, Broad Bean, Yellow Courgette & Saffron Ragout


Serves 4


280g of vegan chicken style pieces

1 fennel bulb, sliced

1 onion, chopped

1 yellow courgette, cubed

1 red chilli, chopped (optional)

1 cup of broad beans

2 garlic cloves, chopped

1 large pinch of saffron threads

8 new potatoes, sliced in to 1 cm thick pieces

1/2 a cup of white wine

250g of passata

1 tsp of vegan bouillon powder

1 tsp of dried thyme

1 tsp of dried parsley

2 bay leaves

1/2  a cup of water



1 tbsp of olive oil


Fry the garlic and onion in olive oil for around 5 minutes until they start to cook.

Add the fennel and fry for a further 2 minutes.

Add quorn pieces and white wine, simmer for 5 minutes.

Add the passata and stir in the bouillon.

Add the potatoes, broad beans, courgette, chilli, bay leaves, saffron and salt and pepper to taste.

Top up with water to make a nice consistency.

Bring to the boil and then turn heat down, add pan lid and simmer for 20 minutes until the potatoes are cooked.

Serve with rice or vegan garlic baguette (remember to remove the bay leaves)