Pancake Well

For the pancakes:-

  • 1 x Cup of plain flour
  • 2 x Tbsp baking soda
  • 1 x Tbsp sugar
  • 1 and half x Cups of soya milk
  • 2 x Tbsp coconut oil (melted)
  • ½ x A cup of coconut powder
  • 1 x banana (mashed)
  • Salt

For the topping:-

  • 1 x Punnet of raspberrys
  • 2 x Bananas
  • Golden syrup
  • Alpro vanilla soya yogurt

Oil for the pan

1. Add all the dry ingredients into a large bowl and mix.
2. Add the other pancake ingredients to the bowl and whisk into a batter.
3. Heat a pan on a high heat, turn down to a medium heat when the pan gets hot.
4. Add oil to the pan and wipe away the excess.
5. Once the oil has heated add a ladle of the batter.
6. Allow to cook for 1 to 2 minutes. Until the top of the pancake starts to bubble and appear to be setting.
7. Then flip the pancake. Let it cook for about 30 seconds and then use a glass or a cookie cutter to cut a circle out of the centre of the pancake.
8. Cook the pancakes until golden brown on both sides and then stack them up on a plate.
9. In the centre of the pancakes place the raspberry and banana topping mixture or create one of your own.



Perfect weekend breakfast for sharing with your favourite people. We cut ours into quarters and there was plenty to go around…In fact we were all stuffed. My mum loves raspberrys and as it is her Birthday tomorrow, so this is why I chose them…but you can adapt these pancakes with flavours of your choice! Enjoy .


Homemade Beans


  • 1 x Large diced onion
  • 2 x Large garlic cloves
  • 4 x Tbsp of tomato paste
  • 2 x Tins of butter beans
  • 1 x Tsp Cider vinegar
  • 2 x Heaped tbsp sumac
  • 1 x Heaped tsp of sugar or sweetener
  • 1 x Tbsp of paprika
  • The juice of half a lime
  • Salt
  • Half a chilli
  • Fry light


  1. In a large pan cook the diced onions in the Fry light spray, on a medium heat for around 5/10 minutes.
  2. Add the minced garlic and chilli to the onions and cook for a further 5 minutes.
  3. Now add the rest of the ingredients and cook for around 5 to 10 minutes.
  4. If the mixture starts to dry you can add a little water and mix.
  5. The beans can be served with a jacket potato on toast or with salad.


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A couple of months back Barry and I walked from St Bee’s to Robin hoods bay whilst doing the Coast to Coast. It was an incredible 2 week adventure, we climbed loads of mountains, met some interesting people and camped along the route. The only thing we had to worry about was where we were pitching our tent, getting lost and where our next meals was coming from. This is where the inspiration for this recipe came from…whilst on this amazing adventure I would often end up eating cold baked beans straight out of the tin for breakfast. So after eating Heinz for 2 weeks I decided to make my own version… homemade baked beans. Enjoy.


Pina Colada Cookies


  • 2 x Tbsp of coconut oil
  • 1 x Tbsp of icing sugar
  • 4 x Tbsp coconut milk/cream
  • 1 x Coconut
  • 1 x Tin of pineapple rings or dried pineapple pieces
  • 3/4 of a cup unsalted cashew nuts
  • 1/2 a cup of desicated coconut
  • 8 x Glaced cherries cut into tiny pieces


  1. Remove the coconut flesh from the shell and peel off the fibre.
  2. Grate the coconut and place in a bag and freeze over night.
  3. Either buy ready dried pineapple pieces or if you have a dehydrator dry the pineapple. Making sure you cut the pineapple into small pieces. I dehydrated mine for 10 hours on 60 degrees.
  4. Place all the ingredients excluding the cherries and pineapple into a blender. The mixture should be sticky enough to form into patty shapes. Then using a small biscuit cutter cut them into circles and flatten them to the thickness of cookies.
  5. Now cut the cherries into small pieces and stick them into the cookies.
  6. Add the pineapple pieces and dehydrate for 10 to 15 hours on 60 degrees. (This helps to keep the nutrients). If you don’t have a dehydrator you can freeze for a few hours. The texture will be less crunchy.


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I know not everyone has a dehydrator…but I would advise you to buy one…they are great for making healthy snacks. Although this is not so healthy…but tastes amazing. I made these pina colada inspired cookies as a part of my friend Kerry’s 30th Birthday present! I wanted to make her something original and Pina colada is my all time favourite cocktail so I thought why not have a cocktail cookie. Kestral is a friend that goes way back, we were best friends at school, but lost touch. However we have recently got back in contact and I am so glad. Kerry…AKA Kestral is a Pink obsessed princess who is hilarious and has always got your back haha.

Happy Birthday Kerry…I hope you enjoyed your cookies!!


Vegan Quorn’ma


  • 2 x Peeled and cubed sweet potatoes
  • 280g x Bag of vegan Quorn Chicken style pieces
  • 2 x Chopped onions
  • 1 x Red pepper (sliced)
  • 1 x Broccoli chopped into florets
  • 3 x Large garlic cloves (minced)
  • 1 x Tin of reduced fat coconut milk
  • Frylight spray
  • 2 x Heaped tbsp of coriander seeds
  • 2 x Heaped tbsp of cumin seeds
  • 1 x Heaped tbsp of curry powder
  • 3 x Heaped tbsp of tomato paste
  • 1 x Tsp of turmeric
  • 1 x Handful of spinach
  • 1 x Tsp of sweetener
  • Salt and pepper to season


  1. On a medium heat cook the chopped onions and the garlic in some Frylight spray. This should take around 5 to 10 minutes.
  2. In a separate pan cook the sweet potato cubes and the Broccoli until they are soft.
  3. Grind the cumin and coriander seeds in a pestle and mortar. Now add them to the pan with the onion and toast the seeds for a few minutes.
  4. Add the Quorn and allow this to cook through for the time recommended on the packet.
  5. Now add the rest of the ingredients to the pan and mix it together. Once the broccoli and sweet potatoes are cooked, add them to the pan as well.
  6. Allow the mixture to simmer on a low heat for around 10 minutes and serve.

This fantastic vegan Quorn’ma is delicious and filling for all the family!! I cooked this for my lovely Aunt and cousin who can’t handle the heat and would probably burn up if I gave them anything too spicy…So to cater for their needs I prepared this mild, but very tasty Quorn’ma. I hope all you Flockers out there enjoy the recipe 🖖

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Grandma Chick’s Tiffin

  • 250g x Hobnob biscuits
  • 50g x Crushed pecans
  • 60g x Desiccated coconut
  • 100g x Glace cherries, halved
  • 125g x Vegan butter
  • 2 x Tbsp golden syrup
  • 2 x Tbsp cocoa powder
  • 1 x Tbsp sugar
  • 50g x White vegan chocolate buttons
  • 500g x Vegan chocolate

1. In a freezer bag crush the Hobnob biscuits (only roughly bash them, leaving some chunky bits).

2. Add the coconut, crushed pecans and halved cherries to the bag with the hobnobs and shake, making sure everything is mixed.

3. In a pan on a low heat add the vegan butter, golden syrup, sugar and cocoa powder. Allow the ingredients to melt.

4. Turn off the heat, place the mixture from the bag in the pan and combine them.

5. Spoon the biscuits into a baking tin and flatten them to the bottom. Place the tin in the fridge to cool.

6. Break the dark chocolate in to pieces and melt in the microwave (in a bowl of course). Keep a close eye on this as it could burn if left too long.

7. Once the chocolate has melted, spread it over the top of the mixture in baking tray and place back in to the fridge.

8. Now melt the white chocolate in the microwave. Once melted make a squiggly pattern over the top of the dark chocolate using a spoon.

9. Now place in the fridge for at least 2 hours to properly set. I cheated a little by putting the tray in the freezer for around 30 mins.

8. All you need to do now is cut it and serve.

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This is a tribute to grandma Chick…who was a simply marvellous lady! A grandma who always had fantastic tales of the land army, being a fabrics teacher and growing up in Nook.

My grandma was a great cook… but mainly cooked meat dishes. However as she got older I would go to her house and she would often say she felt she could be a vegetarian because she didn’t really like meat. She did also like the Linda McCartney sausages I would take round 🤣. Unfortunatly the meals on wheels people only seemed to do meat then ☹.

My favourite recipe of hers was Tiffin. This recipe is the same as grandma’s except all my ingredients are vegan and I put vegan white chocolate on the top for a classy edge! This recipe is so easy, I had my god children Bill and Emi helping me! They gave the recipe a thumbs up 👍👍. It is a flocking good recipe that has been passed down for generations, from Tweed’s to Fairbank’s, to the Wharton’s and now to you. Enjoy 🖖


Creamy Sweetcorn


  • 2 x Small chopped onions
  • 1 x Bag of frozen sweetcorn
  • 3 x Tbsp of tahini
  • 2 x Tbsp of soya sauce
  • 1 x Half tsp cayenne pepper
  • 3/4 x Of a can of coconut milk
  • Salt and pepper to season
  • Frylight spray
  • 1x Small chilli (optional)
  • 1 x spring onion (optional)


  1. Cook the chopped onion in a large pan with some Frylight spray, for about 5 minutes.
  2. Add the frozen sweetcorn and cook for a further 10 minutes on a medium heat until the sweetcorn is cooked.
  3. Take a tablespoon of the sweetcorn out to use as a garnish later on.
  4. Now add the tahini paste, cayenne pepper, salt, soya sauce, and coconut milk to the mixture. Allow to cook and keep stiring.
  5. Now roughly blitz the mixture using a hand blender. The result will be a beautiful creamy sweetcorn heaven.
  6. Add more cayenne or other seasoning ingredients to suit your palette.
  7. Place the creamy concoction in a bowl, placing the sweetcorn, chopped spring onion and a some chopped chilli on top as a garnish.

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This dish is what I would call an accidental miracle… The idea was initially to make a sweetcorn chowder, but without the ingredients in my cupboards I used my imagination and created this delight. I say miracle because it tastes like it was created at the hands of an angel 😇 and brought down from heaven itself… when in actual fact it was made by me in my not so heavenly 2 bedroom flat. One taste of this flocking recipe and you will be hooked…and the added bonus is that it is cheap, filling and easy to make 👍

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… 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 😣 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 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. I know you might be thinking there would be food wastage. However many vegetarian meals onboard flights could be tweeked to be vegan…and if vegans have to pre-book meals because of fear of waste…so should everyone else. 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 ➡️