Carrot, chickpeas and cumin filled pittas



  • 3 x Spring onions, chopped
  • 6 x Carrots (organic are sweeter)
  • 1 x Large Orange
  • 1 x Tin of chickpeas (400g net weight)
  • 1 x Tsp of star anise powder
  • 1 x Tsp of black onion seeds
  • 2 x Heaped tbsp of cumin seeds
  • 1 x Tsp of corn flour
  • 1 x Stock cube
  • 1 x Tbsp ginger powder
  • 1 x Tsp of sweetener or sugar
  • Salt
  • Pitta breads
  • Optional garnish – fresh chilli and coriander




1. Peel and chop the carrots (about the same width as a pound coin, this way they cook quicker).
2. Place the carrots in a pan and squeeze all the juice from the orange over the carrots.
3. Push the carrots to one side of the pan. Now place the corn flour into the juice and mix it in until the flour dissolves. This will help thicken the juice.
4. Add the rest of the ingredients excluding the pitta bread and garnish into the pan.
5. Place the lid on the pan and allow to cook on a medium heat until the carrots are soft or al dente.
6. Toast the pitta bread and fill it with the carrot and chickpea mixture.
7. I added coriander and fresh chopped chilli to look good…but also popped them in the pitta’s for an extra boost of heat and flavour.



This is healthy, cheap, quick and tasty…you couldn’t ask for much more from a meal. Again like with all of my recipes…they are not concrete and you could do some experimenting yourself… add a different spice you like…try it with cous cous instead of pitta bread, have fun with your food. It’s all about being creative. If you do try any of my recipes I would love to hear from you and how it went. Happy flocking cooking people.


Rhubarb and Orange Jelly Cups

Serves 2 people


  • 2 x Oranges = 1/2 a cup of juice
  • 1/2 x Cup water
  • 2 x Rhubarb stalks cooked in 2 tbsp of sugar or sweetener
  • 1/2 Tsp agar-agar powder (buy online)
  • 2 x Tbsp sweetener or sugar


  1. Cut the oranges in half and gently with a spoon take the orange flesh out of its skin (sounds gruesome!!). Ensure you catch all the juice in a cup. Squeeze the juice out of the orange once it has been removed from the skin.
  2. Keep the skins to one side as they will be used as the jelly cups.
  3. Peel the rhubarb and chop it into small chunks.
  4. Cook the rhubarb with the sweetener in a pan on a medium heat until it softens (around 5 minutes).
  5. Once cooked place the rhubarb in the orange skin cups. Save a little bit to put on the top of the jelly’s when it sets.
  6. In a pan add the water, juice, agar-agar and sweetener/sugar. Allow the liquid to come to a boil and cook for 2 minutes. Stir the liquid to ensure the agar-agar fully dissolved.
  7. Remove from the heat and pour the liquid into the orange skins or mold (which ever you fancy). Don’t let the liquid cool in the pan as it will start to set.
    Allow to set in the fridge for 3-4 hours….and voila…you have vegan jelly.

Lots of lovely lovely rhubarb:

Rhubarb… Or as my dad likes to call it…’boobrab’ (he’s a real funny guy)!! Kindly my dad is forever stocking me up with ‘boobrab’ and apart from making the to be expected…crumble. I have often found myself in a puzzled as to what I should make with it…So after making numerous crumbles, I decided to make a different dessert. Fun for adults and the kids (I said that like I have got kids?). Rhubarb is also fun for your pockets…because like me… it is wild and free! Everything is better when it’s free. So come on my little Petals, why not try making your own jelly…or come up with your own rhubarb creation. Please be sure to share anything you make with me… either in the comments section or on Instagram @flower_bird_and_dock. Peace x