Vegan options on flights

Sitting in the airport waiting to go on a long flight to America, I realised that I have not pre ordered a Vegan meal. To be honest I hadn’t really considered it, because I have just become accustomed to the fact that I don’t get to eat much when I fly…

Then it crossed my mind…fast (like the non vegan food carrying aeroplane I was about to board)…

I am not happy to be hungry…

I don’t want to become accustomed to not being able to eat when travelling abroad…

and… I want the same conveniences as people who eat meat

I am sure I am not on my own that I would like to be able to board any flights with no faffing or pre booking ‘special’ dietry meals.

While I know I am special 🤓,  I am only one of over half a million vegans in Britain (number sourced from Vegansocity.com)… and the numbers are increasing. There are three and a half times as many vegans now as there were in 2006, which again according to the Vegan society makes it the fastest growing lifestyle movement. These numbers don’t even include the rest of the worlds vegans.

So why can’t there just be some vegan food already onboard? Surly it would be easier for the airlines to offer say a hummus and roast pepper sandwich, which is suitable for vegans and vegetarians? Then they wouldn’t have the worry of any of their valued customers going hungry 😣

Worldairlines.com rates the top 5 Airelines as follows: 1. Emirates. 2. Qutar Airways. 3. Singapore Airways. 4. Cathay Pacific and 5. ANA’s

I have looked on the airelines websites and they all offer some form of vegan meal, however they must be booked 24 hours in advance.

However Airlines such as Ryanair have no Vegan options that I can see from their website (and from personal experience)…apart from olives or if you are lucky some fries…at least they have plenty of booze so you can drown your sorrows whilst watching everyone around you filling there faces!

I recently flew with United Airlines and Lufthansa and you had to pre-book with both or spend a small fortune on food in the airport to take onboard.

EasyJets onboard bistro doesnt appear to have any vegan options…but on the plus side you can take your own food on the flight apparently. Flybe, Monarch and Jet2.com all seem to have the same level of options for vegans.

To be honest these are the flights I would largely be able to afford and I don’t think it would be too difficult for these companies to incorprate a vegan option on their regular menu. So the petition starts here…if you feel my struggle and would like to be able to eat a vegan meal with out pre ordering or think there should be more diverse ranges of vegan options on the onboard menus…Please sign this petition… Imagine…no more grumbling tummies, no more Hangry Vegans…the world would be a happier place 🖖

Copy the link below into your web browser to sign ➡️

https://www.change.org/p/lufthansa-airlines-to-offer-vegan-options-onboard-flights-without-pre-booking?recruiter=86601099&utm_source=share_petition&utm_medium=copylink&utm_campaign=share_petition

 

 

Polenta Stacks!!

Plenty of Polenta…. Yeah, I got stacks of it

Ingredients

For the beetroot mix:

  • 1 x Half a diced onion
  • 500g x Precooked/vacuum packed beetroot (choped into random chunks)
  • 1 x Courgette
  • 2 x Crushed garlic Cloves
  • Rosemary infused salt (just add dried rosemary to rock salt)
  • 500g x Ready made polenta
  • Pepper
  • Fry light spray

For the Avocado element: 

  • 1 x Avocado
  • 1 x Tiny crushed garlic clove
  • 1 x finly chopped spring onion
  • 1 x Tsp cider vinigar
  • Salt

Directions

  1. Spiralise one courgette and put to one side.
  2. In a pan cook the diced onion and the two crushed and finely chopped garlic cloves with the Fry light spray on a medium heat. Keep stiring until they go brown.
  3.  Add the beetroot, rosemary salt and pepper to the pan. Allow to simmer, and whilst the mixture is simmering, place the spiralised courgette in a steamer above the pan.
  4. Whilst the beetroot mixture is simmering, place all the avocado ingredients into a bowl and roughly mix and chop with a large knife until the mixture is soft.
  5. Cut the Prepacked polenta into slices and season with salt and pepper. Now cook in a griddle pan for 5 to 10 minutes until it is cooked through and there are some griddle lines on the polenta.
  6. Blend the beetroot mixture with a hand blender and then make stacks by layering the diffrent ingredients on top of each other.

 

Tandoori Chickpea and Potato Curry…in a hurry : )

Tandoori Chickpea and Potato Curry

Serves 2 or 3 people

Ingredients

  • 4 x Potatoes chopped into bite sized squares (it was about 3 cups full)
  • 2 x Small onions or 1 large one
  • 2 x Red chillies (with the ends removed and then sliced down the middle)
  • 3 x Garlic cloves (Finely chopped)
  • 1 x Tin of chickpeas
  • 4 x Heaped tbsp of tomato paste
  • 1/2 x A tin of coconut milk
  • 2 x Heaped tbsp tandoori spice mix (This can be bought in super markets with a good world food isles)
  • 2 x Large handfuls of spinach (about 120g)
  • A pinch of cayenne pepper (amount to suit your taste)
  • Salt to season
  • Water (to make the curry saucier 😉)
  • Fry Light spray
  • 1/2 x A cup of frozen peas (Although I forgot to use them on this occasion).

 

Directions

  1. Start by boiling the cubed potatoes in a pan (I don’t peel them, but you can if you like too).
  2. In a frying pan sizzle some onions until they start to turn golden brown. (Around 10 minutes)
  3. Add the chopped garlic to the pan and stir to avoid sticking. Cook for a further 5 minutes.
  4. Add the chickpeas, tomato paste, coconut milk and the tandoori spice mix. Stir the ingredients together until the sauce looks a lovely red colour.
  5. If the sauce starts to dry out, add some water and stir, this helps the sauce to loosen up. (Add water when necessary.
  6. Now add the spinach, cayenne pepper and salt to season. Stir and allow the spinach to wilt.
  7. Add the potatoes and make sure everything is coated in the sauce.
  8. Serve to your favorite people…or just eat it all to yourself.

 

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I made this beautiful tandoori curry for my friends Birthday party!! Not one to blow my own trumpet…however on this occasion the trumpet is out and tooting with success !! So successful was this curry that another mate of mine has requested the recipe…and as a woman of my word here it is…

Packed with flavour and easy to make…I chose to use a ready made tandoori powder for convenience. However you can make your own… Using 3 x tbsp of paprika, 1 x tsp of turmeric, 1 x tsp of garlic powder, 1 x tsp of nutmeg, 1 x tsp cayenne pepper, 1 x tsp ginger, 1 x tsp coriander, 1 x tsp cumin and lastly 1 x tsp cloves…but it’s just a lot easier to use the pre-made.

So…What are you waiting for my lovely Vegan flockers…pans at the ready…get cooking 🙂😎

Satay Stir fry

Vegan Satay Sauce stir fry

 

 

Ingredients

  • 1 x Large diced onion
  • 1 x whole broccoli broken into florets
  • 160g Cauldron Marinated tofu pieces
  • 3 x Cloves of garlic, minced
  • 1 x spiralised courgette
  • 1 x spiralised carrot
  • 4 x baby sweetcorn (cut in half)
  • 3 x Spring onions (thinly chopped)
  • 1 x Half a red pepper cut into strips.
  • 1 x Chilli cut in half
  • 3 x Tbsp of premium dark soya sauce
  • 3 x Tbsp of natural Tahini or 2 x Tbsp of peanut butter
  • 1 x Heaped Tbsp of sweetener or sugar
  • 1 x Pinch of cayenne pepper
  • Salt to season
  • Fresh coriander and sesame seeds to garnish
  • Fry Light spray

Tip – If you are using peanut butter, add water to the mixture a little bit at a time to thin the consistency.

Directions

1. Blanch the broccoli florets in a pan with boiling water for 3 minutes. Place to one side when ready.

2. In a pan cook the onion and garlic in fry light spray. Saute until golden brown.

3. Add the sweetener, peanut butter and soya sauce to the pan and stir. This is were you may need to add some water.

4. Now add the rest of the ingredients to the pan (except the garnish) and cook until the they have heated through (about 5 to 10 minutes). Ensure all the ingredients are coated in the sauce.

4. Garnish with coriander and sesame seeds.

 

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Better then take away!! After having a long day… I often feel like I need to pig out! This meal can be made in around 20 minutes and is worth every second! Unlike the very often underwhelming take away…this meal leaves you feeling happy and wanting more… To be truthful, it was a struggle to restrain myself not to eat the portion I had left for my lunch for the next day!

So….get to your ‘flocking’ kitchen and try this recipe. Let me know how the recipe works for you…I would love to see any photos. You can send these to me via facebook, Twitter or Instagram. The direct links are on my main page 🙂

Sweet Potato and Beetroot Flan…A Sweet Beet Treat!!!

Sweet potato and Beetroot Flan

Ingredients

  • 4 x Tsp of Agar Agar
  • 3 x Peeled sweet potatoes (1 x extra sweet potato if you would like to add the sweet potato flower)
  • 1 x Half a cup of soya milk
  • 1 x Quarter of a cup of soya cream
  • 1 x Tsp salt
  • 2 x Cloves of garlic, finely chopped
  • 1 x Heaped tbsp of fennel seeds
  • 1 x Tsp pepper
  • 1 x Tsp cider vinegar
  • 1 x Tbsp of vegan gravy granules
  • 1 x Large onion diced
  • 2 x 250g Packs of precooked beetroot, cut into chunks
  • Garnish with coriander leaves

Directions

  1. Slice the peeled sweet potato and boil for 5 minutes until partially cooked. Then drain the water, add a pinch of salt and place the potato slices in a silicone tray. Microwaved the sweet potato to help dry them and stick them together.
  2. Place the sweet potato in the oven on 225 degrees and cook for 20 minutes.
  3. In a large pan brown the diced onion and then add the garlic.
  4. Add the fennel seeds, soya cream, soya milk, pepper, salt, cider vinegar and gravy granules and allow to simmer for 5 minutes.
  5. Now ad the beetroot, being sure to cut off any hard pieced of root.
  6. Blitz the mixture with a hand blender.
  7. Now add the agar agar and allow the mixture to simmer for 5 minutes. This allows the Agar Agar to dissolve properly.
  8. Get the sweet potatoes out of the oven and pour over the beetroot mixture. Place in the fridge and allow it to set for around 1 hour.
  9. For an added touch of beauty mash a sweet potato and cut a flower shape into it using a mold. Add this to the top of the flan and decorate it with coriander leaves.

 

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Continue reading “Sweet Potato and Beetroot Flan…A Sweet Beet Treat!!!”

Hummus Dib Dab!!! (Well it is international hummus day after all)

Hummus and Dukkah style dip dab

Ingredients

  • 2 x Tins of chickpeas
  • 3 x Tsp of Tahini or smooth peanut butter
  • 1 x Avocado
  • 1 x crushed garlic clove
  • 1 x Tsp cider vinigar
  • 2 x Tbsp soya milk
  • 1 x Tsp salt
  • 5 x Tbsp sesame coated caramel peanuts
  • 2 x Tbsp of coriander seeds
  • 2 x Tbsp of cumin seeds
  • 1 x Pinch of Cayenne
  • Pomegranate jewels
  • fresh coriander

Directions

1. Place the chickpeas, avocado, tahini, garlic, salt, cider vingar and soya milk in a large bowl and blitz with a hand blender.

2. Place the hummus in a presentable bowl and make a well in the middle for the dukka dib dab to go.

3. In a pestle and mortar crush the sesame coated peanuts, coriander seeds, cumin seeds and a pinch of cayenne pepper.

4. In a pan toast the nuts and seeds. Be careful not to burn the mixture.

5.  Now place the dib dab in the hummus well.

6. Serve with toasted pitta bread and garnish with pomegranate jewels and fresh coriander…. Simply delicious 🙂

Rhyme time –

Hail hummus…the king of all dips

A place for you to dunk your chips.

A dukkah style dib dab that packs a punch

Its sure to cause envy if in your packed lunch.

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Stuffing Good Stew and Dumplings

Mediterranean stew and stuffing dumplings

Ingredients

  • 2 x Tins of chopped tomatoes with herbs
  • 2 x Leeks (chopped)
  • 3 x Cloves of garlic (chopped)
  • 2 x Heaped tbsp of capers
  • 4 x Gherkins (chopped)
  • 15x Black olives
  • 2 x Tbsp tomato paste
  • 3 x Tbsp liquid seasoning or a crumbled vegetable stock cube
  • 1 x Tbsp sweetener or sugar
  • 1 x Tin of butter beans
  • 1 1/2 x Cup of chopped peppers
  • 1 x Pack of stuffing
  • 1 x Tbsp balsamic vinegar
  • Fry Light spray
  • Salt

Directions

  1. Preheat the oven.
  2. Cook the leeks in a frying pan with some Fry Light spray for around 10 minutes.
  3. Add the chopped garlic and liquid seasoning to the pan and stir. Cook for around 5 minutes.
  4. Place the tinned tomatoes in a large oven proof bowl and blitz with a hand blender until they turn into juice.
  5. Add the remaining ingredients  (except the stuffing), to the tomatoes and stir.
  6. Place the lid on the oven proof dish and cook the stew in the oven.
  7. Whilst the stew is cooking make the stuffing mixture (as directed on the packet).
  8. Once the stuffing has cooled enough, roll it into balls.
  9. Place the balls on a baking tray and cook for about 25 minutes at 225°c.
  10. When the balls have cooked and turned a crispy, add them to the stew and cook for a further 30/35 minutes.

 

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The story behind the stew… Whilst on holiday in Tenerife last year, as you can imagine it wasn’t that easy to find places to eat as a vegan. I managed to find a restaurant that had one vegan meal… a tropical avocado salad. Looking forward to the avocado element of the salad, I sat waiting with excitement (that I might eat that day). However I was to experience great disappointment when the food finally appeared at the table because there was no avocado…I asked the waiter who informed me avocados were not in season at that time?? I thought…Ridiculous…and looking back… why they didn’t tell me when I ordered? I will never know! But the silver lining to this tale was that after this experience Barry and I managed to find a real beauty of a veggie restaurant (which also understood vegans) and we ate there for the rest of the week. I Can’t for the life of me remember the name of this little gem. I have tried to find it on Trip Advisor, but with no luck…but the food was lovely! One dish they made for me was polenta with a tomato sauce. The tomato sauce was amazing and the ingredient that made it stand out from other tomato sauces was the capers!! This is where the inspiration for the stew sauce came from…The stuffing dumplings was an idea I thought of when roaming through the cupboard and realised I had a packet of stuffing that needed to be used left over from Christmas! Rather then do stuffing with a Sunday roast I chose to do something different…hence the Mediterranean stew with stuffing dumplings.
So my fellow Vegan flockers… Get to the kitchen and get those balls cooking!! Flock this way and follow me on Instagram @flower_bird_and_dock, Facebook @flowerbirdanddock or on Twitter @Flowerbirdndock.

 

 

Golden Chocolate Pots

Rich and creamy Chocolate Pots

Serves 4 lucky people

Ingredients

  • 2 x Mashed or blended avocado (mashed banana could be used as an alternative)
  • 2 x Tbsp of cocoa powder
  • 2 or 3 x Heaped tbsp sweetener or sugar
  • 2 x Tsp of vanilla
  • 100g of Vegan chocolate (I used a Moo Free chocolate bar)
  • Glazed cherries
  • Fresh raspberry
  • Fresh blueberries
  • Dried fruit (I dehydrated my own banana, strawberries and pomegranate seeds, but you can buy ready made)
  • Unsalted pistachio nuts
  • Coconut flakes
  • Edible gold dust (not essential…but it does look pretty)

LRM_20170425_180021

Guidelines

  1. Cut the avocados in half and remove the flesh into a bowl and mash (or blend to get a smoother texture).
  2. Add the cocoa powder, vanilla and sweetener to the avocado and continue to mash and mix.
  3. In a silicone muffin tray put some dried pomegranate seeds in to the bottom of each cup (this adds a chewy crunch to each bite of chocolate).
  4. Break the chocolate up and place it into a microwavable bowl.
  5. Microwave for about 30 seconds. Check the chocolate and stir. If it is not fully melted put it back in the microwave for another 30 seconds, ensuring the mix does not burn.
  6. Once the chocolate has melted, place equal amounts of chocolate in the silicone muffin tray cups. Spread the chocolate around the muffin cups.
  7. Now place both mixtures in the fridge.
  8. After 10 minutes check the chocolate mix in the muffin trays. The mixture should have started to become firm. However before the chocolate completely sets, use a teaspoon to spread the chocolate around the edges of the muffin cups. This is so the sides of the cups become thicker and stronger.
  9. Now place the chocolate back in the fridge and allow to set for about another 15 minutes.
  10. Once the chocolate has fully set, equally fill the chocolate cups with the avocado mix.
  11. Place the glazed cherries, raspberries and blueberries on top of the avocado mix in a way that looks pretty.
  12. Place the tray back in the fridge and allow to set for at least an hour (if you can manage to restrain yourself from eating them all).
  13. Remove the chocolate cups from the silicone trays and add the dried fruits, pistachio nuts, coconut flakes, pomegranate seeds and gold dust.
  14. Eat them now or save them for later.

My Dad’s Birthday Pud…

Let me tell you a few important things about my dad… (I won’t mention his age…because he hates it!!)…. He is a caring and kind person…Doing anything he can to help people out!

He is excentric and wonderful (a lot like this sweet!). He is THE biggest Marylin Monroe fan, the only man I know to do the 3 peaks in his slippers… and the kind of guy that turns up to play a charity football match wearing a pirate hat and Dock Martin boots (when it wasn’t fancy dress).

So as a treat for my dads 67th Birthday (whoops… I let it slip!!)…I made him these flamboyant and gorgeous golden chocolate pots… He loved them!!

So why not treat someone special to these delightful ‘flocking’ desserts and become a part of the #Veganflocker gang. I promise…you won’t be disappointed 🙂

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Dahl…icious Lentils!

Lentil Dahl, serving 3 or 4 people

Ingredients

(Just a quick note…my tablespoon measurements are large…so heap those bad boys!!)

  • 1 1/2 cups x Red split lentils (I soaked mine for 6 hours, to help them break down, however just follow the instructions on the bag)
  • 1 x Large onion (diced)
  • 3 x Garlic cloves (Finely chopped)
  • 2 x Tbsp tomato paste
  • 1 x Red chilli (cut in half)
  • 1 x Tsp Finely grated fresh ginger
  • 4 x Cardamom pods
  • 1 x Tbsp coriander seeds
  • 2 x Tbsp curry powder
  • 1 x Tsp turmeric
  • 1 x Pinch cayenne pepper
  • 1 1/2 x cups home made stock
  • 3/4 x Cup of Alpro soya milk
  • Salt to season

Instructions

  1. Place the diced onion into a frying pan with some Fry Light spray. Cook on a medium heat for around 10 minutes (until golden brown).
  2. Add the garlic, chilli and ginger to the onions. Allow to cook but keep stirring to ensure it doesn’t burn or stick to the pan.
  3. Bash the coriander seeds in a pestle and mortar (they don’t have to be ground to a powder, its just to let the flavours out).
  4. Add the coriander seeds, cardamon pods, turmeric, cayenne pepper and the tomato paste. Keep stirring the pot.
  5. Now add the lentils and 1 cup of stock. Allow the stock to simmer and reduce. Once it has reduced add the remaining stock.
  6. Add the Alpro milk a bit at a time and allow to reduce. The milk makes the Dahl creamy but is a lower calorie option.
  7. Add salt to your desired taste.
  8. Cook the lentils until soft. This was around 30/40 minutes.

 

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I served this beautiful lentil dahl with sweet potato and parsnip sliced chips…I enjoyed using the sliced chips to scoop up the dahl… like a little edible spoon (yummy). You could serve it on its own, with rice or a roti…any of these would work, however I was trying to be healthy (on this occasion). To make the sliced chips I simply part cooked the sliced potato/parsnips in boiling water and then drained the water and oven cooked them with some fry light spray and some salt. Easy-peesy!

One thing I love about the internet is the inspiration you can give to others…but also what you can learnfrom it yourself… especially when cooking. On this occasion I was browsing Instagram (@flower_bird_and-dock) and came across a nice looking lentil dahl, created by @crueltyfreeromy…she very kindly sent me across her recipe. I used her recipe to inspire my own…I changed it and added things to it to make it my own. It really is a tasty treat and I would highly recommend people try it…even tweek it (or twerk it) to your own taste buds! Now get yourself to the flocking kitchen and get cooking. Hope you enjoy!

This Dahl got the seal of approval from my boyfriend…who is a self confessed curry connoisseur (and he eats meat)…so I reckon if he loves it…then you will too! So why don’t you add this to your menu my little Petals. Enjoy and share your inspiring food recipes 🙂

Lean… Mean…Green Machine Soup

Green machine soup

Serves 2/3 people

Ingredients

  • 1 x leek
  • half a celeriac
  • 2 giant handfuls of spinach  (half a large bag)
  • 1 x cup of home made stock + more to get to your desired consistency
  • Salt
  • Pepper
  • 2 x large garlic cloves
  • Fry light spray

Instruction

  1. To make your own home made stock…simply save all your vegetable peelings (onion skin, garlic, potato skin, carrot peelings etc). Put them in a pan with salt and cover with boiling water. Boil for 30 minutes. Drain the liquid into a container. This can be frozen and saved for all types of recipes.
  2. Rinse of the leek, celeriac and the spinach.
  3. Peel the celeriac and then roughly chopped it into cubes.
  4. Cook the celeriac in boiling water on a medium heat for about 15 minutes.
  5. Chop the leeks and put them into the pan with some fry light spray.
  6. Cook them on a medium heat and allow them to sweat.
  7. Finley chop the garlic and add to the leeks. Keep stirring the mix so it doesn’t stick to the pan.
  8. Add the handfuls of spinach to the leek mixture and allow to wilt.
  9. Once the celeriac is cooked, drain the water and combine the mixtures into a deep pan.
  10. Add as much stock as you require (people like there soup in different thickness) and blend.
  11. Add the salt and pepper.
  12. For added vanity…add a swirl of alpro plain vegan yogurt and some parsley sprinklings.

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This is the easiest recipe that you will ever made…If you can’t get hold of celeriac you can use a couple of potatoes in its place and it will work just the same. Through the working week I usually eat as healthy as possible but I also want to be full… This little beauty ticks all the boxes… You might get some funny looks from people because of its Hulk green color…but I know I have the last laugh because its ‘flocking’ good!! Why not give it a try 🙂

Bread and butter pudding…With a mothers day twist

Savory Bread and Butter pudding

Serving me, my mother and a few others

Ingredients

  • 1 x Loaf of bread
  • 1 x Pot of red pepper hummus
  • 1 x Jar of sun blushed tomatoes
  • 1 x Handful of fresh basil
  • Flour
  • Soya milk
  • 1 x Tbsp soya butter
  • 1 x Tub of herb cream cheese (I used Violife)
  • Salt and pepper

Directions

1. Spread the hummus onto the bread and cut into quarters. Repeat this until you have enough to fill your oven proof dish. (For added love to the dish, I chose to cut out some heart shapes using a template. I put tomato paste on the middle heart and hummus on the others.)
2. Once the bread is in the dish, drain the sun blushed tomatoes from the oil. Now cut them into small pieces.
3. Place the sun blushed tomatoes in between each piece of bread along with some torn up basil leaves.
4. Scatter any remaining tomatoes over the top.
5. Now prepare a ‘cream cheese’ bechamel sauce. Melt a tbsp spoonful of ‘butter’ in a pan on medium heat.
6. Now add 1 or 2 tbsp of flour and stir, until the mix binds together, making a clumpy, doughy consistency.
7. Now slowly add small amounts of the milk, a little at a time and stir continuously.
As you keep adding the milk and stirring it whilst on the heat, it will start to form a thick sauce.
8. Now add the tub of cream cheese and melt it into your sauce.
9. Add salt and pepper.
10. Now pour the sauce over the bread and place it into the oven at 180°c and cook for around 35 minutes. But just keep checking on it. You want it to look golden brown.
11. Once it is cooked, serve with a salad of your choice. I made caramelised onions and avocado salad stacks.

 

My Mum…also know as Mother 🙂

When I think of my mum, lots of things come to mind…Tales which will help you to build a picture of who she is to me…When I was little and she was getting ready to go out (usually with my fairy godmother, Teresa)…I would look up to her in awe, she always looked amazing, but could not and still can’t see it herself.

Even when she got married in her mustard and black polka dot dress, with a matching black hat…she still looked cool as hell!!…she can just pull the quirky look off!

I would beg her to let me go out with her. Obviously as a toddler it wouldn’t have been appropriate, but she would tell me ‘when you are old enough’. Sure enough…she is a woman of her word… Now I love going to the Northern soul doo’s with her and Teresa…I’ve still not perfected the dance moves though.

She is the hardest worker I know and the best person in her line of work. I know no one who is as good at enabling people with learning disabilities to live as independently as possible…she is a great teacher too… in a weird coincidence, my final year placement tutor was a student taught by my mum. She told me that my mum was her biggest inspiration in leading her into a career working with people with disabilities. If that isn’t a compliment, I don’t know what is!!

I loved Christmas time as a child, when mum, Nathan and I would spend hours playing sonic the hedgehog…One time we even slept downstairs, pulling an all nighter to defeat Dr Robotnic.

She has also put me in some funny predicaments…she is an avid Manchester United fan and says Eric Cantona is her god! One day we went to Old Trafford for a mooch around. They were re-turfing at the time (Yes mum, if you are reading this you remember the story). Mum says to me…’get a bit of that turf’, so me being non the wiser…slid my foot under the fence and scraped a bit of the mud out with my foot. When I turned around, my mum and brother were walking/jogging away from me. I was chasing them shouting ‘I’ve got some’…Nathan was saying ‘drop it, drop it’..mum saying ‘no don’t’. There was lots of work men stood laughing at me…probably because I looked far from inconspicuous…as I was wearing a large united bobble hat that was bouncing around as I chased them down the road. We still have that turf in a pot in the garden.

As you can see my mum is an amazing, crazy and unique person and I love every bit of her. So as a tribute to this fabulous woman. I created this new and exclusive savory, hummus, sun blushed tomato, bread and butter pudding with a avocado and caramelised onion salad . One of my mum’s favorite desserts is the traditional bread and butter pudding… However this one has a savory twist.

It’s not hard to make… So why don’t you give it a go!