Sunday 23 August 2015


I've got some exciting news to share!

I will be doing a COOKING DEMO at this year's VegFest in London (October 10th). 

If you're in the city, come enjoy what should be a fantastic event and come watch me cook jollof rice live. I've never done anything like this before so should be interessttiinngg... Considering the fact that I tend to avoid public speaking at all costs, I feel as though this gives me the opportunity to step out of my comfort zone a little bit. First time for everything and all that good stuff. If you've got any tips and tricks on presenting, then drop me a line...seriously. I make no promises, but if I get the chance to film the whole thing, I'll put it up on my YouTube channel for anyone who can't make it or for anyone who's vaguely interested ;)

For more info, visit the London VegFest website.

Have a beautiful weekend!

Friday 7 August 2015


For this to take 10 minutes, it does require you to have some leftover cooked rice on hand to speed up the process. With that as a base, you can go to town with what else you throw in there. This is a version I've made a number of times now as there is nothing fancy or complicated about it - perfect for those evenings when I can't be bothered to spend ages in the kitchen but still want something filling and deliciously savoury. Always served with a side of broccoli just so I can up my intake of greens .

(serves 2)
- 2 cups cooked rice
- 1/2 red onion (chopped)
- 1 green bell pepper (chopped)
- 1 scotch bonnet pepper (chopped)
- 1-2 vegan sausages (chopped) OR replace with 1/2 cup cooked beans/lentils
- 1 tbsp sunflower oil
- 1 tsp dried thyme
- 1 tsp curry powder

Heat the oil in a pan and sauté the chopped vegetables and vegan sausage (or cooked beans/lentils) for a couple of minutes, stirring constantly.

Add the cooked rice, thyme and curry to the pan. Keep stirring and combine all the ingredients for another 5 minutes until the rice is heated all the way through.
Serve with your favourite steamed vegetables.