The Ultimate Sneaky Veg sauce recipe


If you're struggling to find ways to get your child or toddler to eat their vegetables this recipe for sneaky veg sauce is for you. Fussy eaters will love it even though it contains five different vegetables, six if you count the onion. It couldn't be easier to put together and makes a vast quantity of sauce - so is perfect for batch cooking.

One of my first Sneaky Veg recipes was this one for hidden vegetable sauce. Since then I've probably made it hundreds of times and each time it's varied a little bit, depending on what vegetables I have in the fridge, how much time I have or what mood I'm in. It's invaluable for picky eaters as they'll think that it's just tomato sauce. (Of course, some kids won't eat sauce either - R didn't when he was two but has thankfully grown out of that now!)

In this recipe for ultimate sneaky veg sauce I have roasted the vegetables slowly together in the oven. I think that this gives you the best flavour, plus it means you can go away and get on with something else. Feel free to vary the vegetables you put in - just remember that if you add something like sweet potato it will change the consistency of the sauce so you may need to add a little more water when you blend it. Whatever veggies you use you'll end up with a delicious, healthy vegan pasta sauce.

All of these vegetables in one simple sneaky veg sauce.

All of these vegetables in one simple sneaky veg sauce.

This sauce tastes great with pasta, on top of pizza or even with cheese on toast - we call this pizza toast. Yesterday we had it with gnocchi - which is a new favourite in the Sneaky Veg house. I can't tell you what a relief it is when all three kids decide they like something new.

There are no added extras in this sauce - simply a little olive oil and oregano. If you wanted you could add some salt and pepper, and my husband always adds a bit of chilli to his portion. But this is by no means necessary - the sauce tastes great as it is.


Here's how to make my ultimate sneaky veg sauce recipe:

1 onion
2 cloves of garlic
1 aubergine
1 courgette (peeled if green bits are a problem)
1 red pepper
400g piece of butternut squash
2 tbsp olive oil
1 tsp oregano
1 x 400g tin of chopped tomatoes
100-200ml water

1. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
2. Chop the remaining vegetables into similar sized pieces - the smaller they are the quicker they'll cook - and place with the onion and garlic.
4. Pour over the olive oil and the oregano and stir well to combine.
5. Place in the oven and roast for around 45 minutes stirring two or three times.
6. When the vegetables are soft pour over the chopped tomatoes and stir well.
7. Pour the amount of sauce you want blended into a blender, or use a handheld stick blender and blend. I usually leave half of the sauce unblended at this stage if I'm going to be eating it too as I prefer it this way.
8. Add water a little at a time until you have a sauce-like consistency.
9. Enjoy!

Store any un-used sauce in little pots or ice cube trays in the freezer.

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The Ultimate Sneaky Veg sauce recipe contains six different vegetables and is perfect for getting picky eaters to eat their vegetables

13 healthy Halloween recipes for kids


Traditionally Halloween seems to mean sweets, chocolate, lollies and lots and lots of junk. Two years ago I took my kids, who were then two and four, trick or treating with friends and they both came home with an absolute ton of sweets. There was honestly so much it was ridiculous. This was after going to a party and stuffing their faces full of party food too. 

I usually try to relax about their eating at parties and let them eat what they like but this would have meant them having sweets and chocolates at home for weeks - probably months - on end. So once they'd gone to bed I got rid of most of it. Cue absolutely enormous tantrums the next day.

I still feel a bit bad about it but I'm sure their teeth will thank me in years to come!

I do feel a bit like the Halloween-equivalent of Scrooge to be honest but I'm sure I'm not alone! If you're like me and don't love all the junk that comes at this time of year don't worry - there are plenty of ways to enjoy Halloween in a healthy, yet still fun and spooky way.

If you're on Instagram then check out the #halloweenfunfoodforkids tag - there are heaps of amazing ideas there. Over on Pinterest I've started a Healthy Halloween recipes board, which I'd love you to check out. And my fellow kid food blogger, Faye, over at Baby Led Blog has come up with some lovely ideas for Halloween treats for toddlers.

The recipes below are from my fellow kid food bloggers and you'll find a mix of ones that are suitable for parties, lunchboxes, snacks and even breakfast - what they have in common is that they are all healthy ways of enjoying Halloween. 

Here are 13 healthy Halloween recipes for kids (seemed like a suitable number for Halloween!):

1. Healthy witch boots

By DTR Supastar

2. Vampire pancake

By Mama Makes Pancakes

3. Monster mouths and apple letters

By Whole Family Food

4. Scary fruit platter

By What's Baby Eating.

5. Almond coconut pumpkin muffins

By Moon and Spoon and Yum

6. Halloween bento lunch

By Bento Lunch

7. Ghost raisin boxes

By Eats Amazing

8. Halloween lunchbox

By Lunchbox World

9. Green Goblin Spinach Soup

By My Fussy Eater.

10. Spooky Halloween bento lunch

By Kidgredients.

11. Halloween monster platter using your children’s own art

By Play with Food

12. Count Pancula

By Fork and Beans

13. Pumpkin cookie dough pumpkins

By What’s Baby Eating

What about you? What are your favourite healthy Halloween treats to make?

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Mission Cookpossible book review: a personalised children's cookbook and story


Mission Cookpossible is a personalised children's book with a difference. Not only does your child feature as the main character in the story, their best friend can appear too (we chose R to be the main character and his sister, Miss R, to be the best friend) but it's also a cookbook. You can even pick and choose which recipes are included in the story to be sure to find ones that they'll like.


The book is written by Amelia Thorne and illustrated by Jose Fragoso. The story is quirky and funny and the illustrations are lovely. The main character has been kidnapped by an old-school villain called Doctor Socks who needs a chef for his feast. The hero has to cook 15 recipes for afternoon tea and supper - luckily the recipes are included in the book and his best friend turns up just in the nick of time to help out.


I won't give too much more of the story away but R really enjoyed reading this. He read the first few pages to himself, then we looked through the recipes together to choose which ones to make.


He chose Doctor Socks' pizza performance (which was no surprise to me as he LOVES both eating and making pizza). We also made Flappers the Fairy Godmother's fluffy baked apples with Miss R - R himself refused to try these - his fear of fruit that looks like fruit continues... The other downside of this was that I ended up eating two of them - still, they were DELICIOUS.


Once the two friends have cooked up a storm for Doctor Socks and his guests the only thing that remains is for them to escape of course, which they do in style with the help of a whirlwind (yep, it's a bit random but the kids love it that way).

You can pick yourself up a copy of Mission Cookpossible at This would make a lovely gift for a child - R couldn't believe that the story was all about him and he thoroughly enjoyed the novelty of this. It's perfect for kids who love helping in the kitchen - like Miss R - but also for those who are a little more reluctant as it gives them the chance to choose what to make and makes it all about them.

Disclaimer: we were sent a copy of Mission Cookpossible to review. No other payment was received for this post and all opinions are honest and our own.




Really easy pizza swirls


This is such an easy recipe that's just perfect for hungry kids to snack on. If you’ve got the tomato sauce already made up or in the freezer then they takes a matter of minutes to prepare. I made these and took them along as an after-school snack the other day and they were devoured by the kids.

They’re also a great lunchbox filler and are lovely in a picnic. Or have them with a green salad as I did for lunch while the kids were at school. 


Here’s how to make them:

1 sheet of ready-rolled puff pastry
100g tomato sauce/sneaky veg sauce (or you could use passata)
1 tsp dried oregano
50g grated cheddar cheese 


1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Line a baking tray with a sheet of baking paper.
3. Roll out your sheet of puff pastry.
4. Spread the sauce over the top. 
5. Sprinkle over the cheese.
6. Add the oregano.
7. Roll up along the long side until you have a long thin swiss roll shape.
8. Cut into 12 small pieces and place on the baking tray leaving a few centimetres between them as they’ll grow in the oven!
9. Bake for 15-20 minutes until golden brown.
10. Allow to cool then store in an airtight container. Best eaten within a day.

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Win a case of Joosed! kids fruit juice by Benson's


Benson's are offering one lucky winner the chance to win a case - that's 24 bottles - of their Joosed! Junior kids fruit juice. Find out how to enter below.

The juice is made with pure fruit juice and natural spring water - and nothing else at all. That's right - no preservatives, no sugar, no colourings at all. It counts as one of your five a day - something that we always struggle with here in the Sneaky Veg house - and is great for lunch boxes. Joosed! comes in three flavours - apple, apple and orange and blackcurrant and apple.

We were sent a few bottles of each to try out. At first the kids only wanted to try the apple and were reluctant to try the other flavours, especially R, who not only won't eat fruit but also struggles with trying new things - unless they're sweets in which case it doesn't seem to apply...


However, once the apple had run out they both tried the other flavours and wholeheartedly enjoyed them all. Baby S didn't want to be left out - at almost 21 months I thought that a bottle of juice would be too much for him - he usually just drinks milk or water - but he was allowed to finish off his brother and sister's bottles once or twice. Perhaps not all that hygienic, but hey, they're family!


Would I buy this juice? Yes I would. We don't do lunch boxes all that often - although R does keep asking if he can have one - but if we did I think this would be a great thing to include. I often wonder whether the kids drink enough water at school and it would be great to know that at least at lunchtime they had a healthy drink to keep them hydrated and give them one of their five a day at the same time.

Bensons are  offering Sneaky Veg readers the chance to win a case - that's 24 bottles - of Joosed! Junior. All you have to do to enter is answer the question in the Rafflecopter giveaway below:

Open to entries from the UK only. You can see the full terms and conditions next to each entry option. If you haven't used Rafflecopter before check out this useful guide by Super Lucky Me

More competitions at ThePrizeFinder

Joosed! Junior is available to buy in Waitrose as well as many other places such as The National Trust, farm shops and delis. Contact Benson's for details of stockists in your area.

How do you encourage your kids to get their five a day? Please share in the comments below.

Disclaimer: this is a collaborative post with Benson's. All opinions are honest and my own.

Sweet potato spiced Swiss roll (refined sugar free)

Sweet potato roulade dairy free refined sugar free sneaky veg

This is the blog post that almost never was. My first attempt to make a refined sugar free swiss roll with sweet potato in the sponge was so awful that it went immediately in the bin. This was the second attempt, which I made this afternoon, knowing that if I didn't get it right I wouldn't have time to join in with the Great Bloggers Bake Off this week. When it first came out of the oven my heart sank, as it looked fairly stodgy. But I decided to persevere in the name of kitchen experimentation.

Once assembled I offered the kids a slice and to my utter surprise they absolutely loved it. R, 6, even said "mummy this is so good I can't even speak" and then proved himself wrong by singing "I don't like cake, I love it" for the next few minutes to the tune of Bobby Cliff's I don't like cricket.

This definitely isn't a perfect recipe but I felt like I had to post it seeing as the kids loved it so much. It's made with sweet potato meaning that they get a little bit of a vegetable my two eldest usually refuse to touch. It's also fat free (as are most traditional Swiss rolls I think) if you don't count the filling and I've made it free from refined sugar. You could make it dairy free too by using vegan cream cheese, which is in fact what I did as I used some of the new vegan cream cheese on offer at Sainsbury's.

Here's what I did:

100g plain flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
100g puréed sweet potato (you could even use baby food)
4 eggs (room temperature)
100g honey

For the filling
150g cream cheese
2 tbsp honey

1. Preheat the oven to 200°C fan/220°C/gas mark 7. Line a Swiss roll tin (33 x 23cm) with baking paper. 
2. Break the eggs into a large mixing bowl and whisk together with the honey until slightly frothy and the honey is well combined. 
3. Add the sweet potato and continue to whisk.
4. Sift the flour, baking powder, cinnamon and ginger into the sweet potato mixture and gently fold in until combined.
5. Carefully pour the mixture into the prepared tin and tilt slightly so that it spreads evenly into the corners.
6. Bake for 10 minutes or until golden brown.
7. Place a large piece of baking paper on the work surface. When the cake is done turn it out onto the paper. Trim the edges with a sharp knife and make a mark 2.5cm from one of the shorter edges (be careful not to cut all the way through).
8. Roll the cake up firmly from this cut end with the paper inside the cake and leave to cool.
9. To make the filling, beat the cream cheese and honey together with a fork.
10. When the cake has cooled carefully unroll the cake, spread the cream cheese over the top and re-roll.

I used Mary Berry's chocolate swiss roll recipe as a starting point.

This is my entry into this week's Great Bloggers Bake Off hosted by Jenny at Mummy Mishaps who has made an amazing looking Maltesers Arctic Roll Roulade this week.

Mummy Mishaps

Disclaimer: I was sent some vegan cheese by Sainsbury's to try. I haven't received any payment for this post.

Win Big Tom spicy tomato juice: A “Bloody” Good Addition to Halloween Drinks


The nights are drawing in and with Halloween just around the corner all you need now is a blood red mixer to make your devilish drinks look even spookier this Halloween. I often find that I forget about catering for the parents when I'm planning a kids party and then have to make a last minute rushed trip to the local corner shop! 

If you're planning a Halloween party for your kids, why not try Big Tom tomato juice for the parents? It's completely vegetarian and it makes the perfect Bloody Mary – but is also particularly tasty to be enjoyed on its own as well. With its deep red colour, it’s the perfect beverage to tantalise terrified guests at any Halloween themed event.

Big Tom is a unique blend of tomato juice and 22 herbs and spices, which guarantees a faultless Bloody Mary every time. Don’t waste time in the kitchen mixing all the ingredients, Big Tom has done all the hard work for you.  Just add a splash of vodka, celery stick and serve over ice. Or for those wanting a non-alcoholic version, omit the vodka and Big Tom is a delicious and satisfying drink all by itself.

We really enjoying trying this juice. It was a bit spicy for the kids, but that meant all the more for us!


It’s available instore and online from Tesco, Waitrose, Sainsbury’s, Asda and Majestic Wines with a RRP of £2.25 per 75cl bottle and is also available online from Or please contact 01473 890111 for your local stockist or to order direct.

Big Tom is offering five lucky Sneaky Veg readers the chance to win a 75cl bottle of Big Tom Spiced Tomato Juice.

All you have to do to enter is answer the question in the Rafflecopter giveaway below:

Open to entries from the UK only. You can see the full terms and conditions next to each entry option. If you haven't used Rafflecopter before check out this useful guide by Super Lucky Me

Further information on Big Tom can be found at

More competitions at ThePrizeFinder

Disclaimer: this is a collaborative post by Big Tom

Get two of your five a day in one hit with Knorr's Naturally Tasty range


You might think that as a food blogger I always have an organised meal plan and a pantry full of ingredients. Not true. With three kids, a freelance career and a slightly random and sporadic childcare arrangement to juggle I often find myself searching the cupboards in a mild panic at 5pm with the refrain of "what's for tea?" ringing melodically in my ears.

I try to make home-cooked meals from scratch every day but sometimes I just don't manage it and resort to something from the freezer (which of course the kids are delighted with). Knorr has released a new range - Naturally Tasty - which is designed to make it easier to make homemade food for your family - recipe mixes using entirely natural ingredients.

Knorr has put sustainability and natural food at the heart of its business. These might be recipe mixes in a packet but they're real food that is good for you - it's just a bit easier. Most of the packets counts as two of your five a day (the chilli and the lasagne only count as one) and are made with real vegetables that are ripened on the plant then dehydrated using natural techniques. 

The Naturally Tasty packets are simple to use. Each one has a clear shopping list on the front, with details of the extra ingredients you'll need to buy. For example, to make the lasagne you'll need to buy the mince, chopped tomatoes, lasagne sheets, white sauce and cheddar cheese. These are not ready meals - they are home cooked meals but with the added convenience of not needing to hunt out spice jars, chop onions and read through recipe books. The recipe is on the back of the packet, and all the spices and flavour is contained in one sachet. None of the recipes are vegetarian - however, the contents of the mixes are completely veggie-friendly and each recipe can be easily adapted to meet your dietary requirements.

To prove just how natural the ingredients are, how great they taste and also how easily the mixes can be adapted, Knorr invited me along to an event at the King's Cross Skip Garden. We were introduced to the garden and all the lovely produce that they grow, right in the heart of one of London's biggest development areas. The garden has a lovely cafe by the way, so don't miss it if you're ever in the area.

Under the guidance of Paul, the gardener, we selected some fresh herbs to be cooked up by the chefs into our dinner. However, Knorr were not being entirely honest about this - after dinner they revealed that instead of using the fresh herbs they'd actually used their own Knorr Naturally Tasty packets! The meat eaters were served spaghetti bolognese and the vegetarians were served a veggie tagine and not a single person in the room guessed that we weren't eating a meal cooked with fresh herbs from the Skip Garden.


There are six Knorr Naturally Tasty recipe mixes available and they are sold in most major supermarkets in the UK for 89p (RRP). 


Disclaimer: this is a collaborative post with Knorr. 

Photographs copyright of Sneaky Veg and/or Mischief PR/Knorr

Four decadent dessert recipes and Cook Blog Share linky week 40


Welcome to this week's #CookBlogShare linky. #CookBlogShare is a place for food bloggers to share their posts. If you're a food blogger you can join in at the bottom of the page. If you're not a blogger then please check out some of the linked recipes - you'll find heaps of inspiration.

Before I share this week's linky however I want to share with you some of last week's lovely recipes. The linky last week was hosted by Eb over at Easy Peasy Foodie  - thanks Eb. As ever there were loads of delicious recipes to choose from. Picking four to include in the round-up is always a challenge and I'd love to be able to mention everyone - but this week I've chosen four delicious looking desserts to share with you.

Gluten free orange meringue pie with lime and walnut pastry by The Gluten Free Alchemist

Now onto this week's linky. You can link up any foodie post that you have - both old and new posts are welcome. We just ask that you:

  • Comment on this post
  • Add the badge so others can find us (you can find the code below)
  • Comment on some of the other recipes linked up
  • If you tweet me at @sneakyvegblog with your recipe I will retweet them throughout the week
  • I will comment on and pin all posts.

I can't wait to see what you've all been making.




Paul Hollywood's herb fougasse

Paul Hollywood's herb fougasse recipe

This year I'm baking along with the Great British Bake Off - I didn't manage to do last week's pastry week but so far I have made vegetarian filled Yorkshire puddingschocolate, hazelnut and cranberry soda bread, vegan apple and cinnamon viennese whirls and chocolate jaffa oat bars.

Each of this recipes is my own twist on what the contestants in the baking show were asked to do. This week however, I decided to make a fougasse, a herb bread, which is perfect for tearing and sharing with friends or family at the table. Having never made it before I decided to stick to Paul Hollywood's recipe for fresh herb fougasse.

R, six, decided that he wanted to help me, which was lovely. His sister, who is four, is always helping me in the kitchen, but R isn't quite so keen. He does love breadmaking however, so maybe that'll be his thing. For this recipe we used a stand mixer so his main jobs were pouring and watching the timer. It's actually the first time that I've used my stand mixer to make bread, preferring usually to do it by hand, but as Paul Hollywood recommends using one as this is such a sticky dough I decided to follow his advice. I was really glad that I did because this was undoubtedly the stickiest dough I've ever worked with! I was worried that I'd added too much water but it turned out ok.

The only difference to the original recipe is that I didn't have any rosemary - my plant didn't survive last winter and I haven't got around to replacing it - so I left that out.

Here's how to make fresh herb fougasse:

500g strong white bread flour, plus extra for dusting
10g fine salt
7g sachet instant yeast
2 tbsp olive oil, plus extra for greasing and drizzling
350ml warm water
2 tsp chopped fresh thyme
2 tsp chopped fresh sage
fine semolina, for dusting
½ tsp dried oregano
Sea salt to finish

  1. Lightly grease a large plastic container (I used a metal mixing bowl) with olive oil. Line two large baking sheets with greaseproof baking paper.

  2. Put the flour, salt and yeast into the bowl of a freestanding electric mixer fitted with a dough hook. (Don’t put the salt directly on top of the yeast). Add the olive oil and three-quarters of the water and start to mix on a low speed. As the dough starts to come together, add the remaining water very slowly, then mix for eight minutes on a medium speed. Add the rosemary, sage and thyme and mix for a further minute. When ready, the dough will be very elastic and you should be able to stretch it away from the bowl.

  3. Tip the dough into the oiled container/bowl. Cover and leave to rise until at least doubled in size – about an hour (I left it an hour and 15 minutes and it was definitely more than double by then). The dough should be bouncy and shiny.

  4. Dust the work surface with flour and semolina mixed together. Tip out the dough. It'll probably be quite loose - it's meant to be like this. Divide the dough in half.

  5. Lift each piece of dough onto the prepared baking sheets and spread out into flat ovals. Make two cuts in a line down the middle of the dough with a gap between them (see photo). Paul Hollywood says to use a pizza cutter. I couldn't find ours so I used a sharp knife, but it was pretty tricky as the dough just stuck to the knife. Then make 12 diagonal cuts in the dough, six on either side of the central cuts, forming a leaf design, then stretch the dough out slightly to emphasise the holes.

  6. Place the baking sheets inside large plastic bags and leave to prove in a warm place for 20 minutes. (I didn't have any large plastic bags so I left it to prove in the open) Preheat the oven to 220°C/200°C Fan/gas mark 7.

  7. Drizzle over a little olive oil. Sprinkle over the oregano and bake for 15–20 minutes, or until the fougasse sounds hollow when tapped on the base (they took 25 minutes in my oven). Remove from the oven and while still hot, brush with more olive oil and sprinkle with the sea salt.

Here is the original recipe on the BBC website.

Paul Hollywood's fresh herb fougasse recipe
Mummy Mishaps



Beetroot and black cherry rice pudding (dairy free, vegan): A guest post from Baby Led Blog


This is a guest post from Faye over at Baby Led Blog. Thanks Faye!

I made rice pudding balls when Dexter was around seven months and he really enjoyed them. I’ve tinkered around with the recipe and pimped it up with lots of extra iron and fibre from the beetroot. I’ve also added a black cherry chia jam to go with it. This rice pudding is filling, pink and full of fruit and veg fun. The recipe below makes a substantial amount – enough for a family dessert. Feel free to halve the recipe for a smaller quantity.


200g rice (I personally use risotto rice but pudding rice would also work)
250ml (approx.) coconut milk
150ml (approx.) boiling water
1 beetroot (I used the vac pack stuff but you can use fresh – just don’t get the pickled one in the jar)
75g black cherries (frozen ones are perfect for this)
1 ½ tsp chia seeds

1. Use a large pan on the hob. Chop your beetroot into tiny bits and mix in with your rice – it will stain it an awesome pink colour! Then, a ladle-full at a time, add your water and stir until it is absorbed; a bit like you would with a risotto. 


2. Keep this up until you have used all your water. Then switch to your coconut milk, doing the same thing, until the whole lot is absorbed. The coconut milk will lighten the shade of pink slightly. The process should take around 30 minutes


3. To make the jam, put your cherries in a small pan with a splash of water and heat until softened. 


4. Stir in your chia seeds and leave to cool. This will create a ‘jam’ to serve with your pudding. 

5. Now, you have three options. Serve the pudding as it is, warm with some jam splodged in the centre:

OR! Cool it quickly by plunging the pan in cold water. Mix in the jam. Then roll into balls and coat in crushed up cornflakes for a yummy finger food snack. 


Finally, leftovers can by mixed with yoghurt for a lighter breakfasty version! How lovely would this be layered up with fruit in a glass?!


So, there you have it – my Sneaky Veg inspired pudding! Hope you enjoy.

Faye xxx

Wow - thanks so much Faye - I can't wait to try this! Check out more of Faye's recipes and ideas for baby led weaning over at

Beetroot and black cherry rice pudding recipe - great for baby led weaning - a guest post by Faye from Baby Led Blog

Homemade un-baked beans with hidden vegetables


If you'd like to make your own homemade baked beans but don't have time to make a traditional baked beans recipe which needs several hours in the oven then this is for you. It's a really easy, one pan recipe that doesn't take long to cook, but can equally be made in advance, or frozen. Usually baked beans are simply haricot beans and tomato sauce baked with spices. I've added in some butternut squash and some yellow pepper - partly to make the sauce more orange, and therefore a bit closer to what comes out of a tin, and also to help my kids along the way to eating five portions of fruit and veg a day - something we are still seriously struggling with.

So how did they go down? Well, they certainly weren't fooled that this was the same thing that comes in a tin. R, 6, immediately said "are these homemade?" - which unfortunately to him means not as good. But two out of three kids ate them which in my book counts as a success! And I'm much happier knowing that Baby S in particular has had these homemade beans, with some extra veggies and no added salt or refined sugar, than beans from a tin.

These homemade un-baked beans make a great weekend brunch or lunch served with toast but they're also lovely served as part of a more substantial meal, such as alongside sausages.


The recipe below makes quite a large quantity of beans, so depending on your family's size you can freeze a portion, or two, or perhaps even more. Alternatively you could halve these quantities.

1 tbsp olive oil
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 yellow pepper, diced
1 tsp mustard powder
1 tsp oregano
1 tbsp maple syrup or honey
150g piece of butternut squash, roasted or steamed
2 x 400g tins of chopped tomatoes
3 x 400g tins of haricot beans, drained and rinsed.

1. Heat the olive oil in a large saucepan and fry the onion over a medium heat until soft. Stir through the garlic, cook for a further minute then add the diced pepper.
2. Cook for 10 minutes or until the pepper has softened, before adding the mustard powder, oregano and maple syrup.
3. Stir well then add the cooked butternut squash and the chopped tomatoes. Blend until you have a smooth sauce - I find a hand held stick blender is ideal for this.
4. Stir through the haricot beans and warm through.

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Homemade un-baked beans with hidden vegetables

No-bake passionfruit, sweet chilli and ginger cheesecake


This recipe for passionfruit, sweet chilli and ginger cheesecake is a sweet and creamy dessert, packed full of tangy passionfruit flavours and a gentle hint of Heinz sweet chilli.

It's a really easy recipe to throw together and it doesn't require any baking - you just need to make it a couple of hours in advance so it has time to set in the fridge.

We absolutely loved this - the sweet chilli is mild enough for the kids and the cheesecake looks so pretty with the passionfruit and red chilli flecks decorating the top. Heinz have a whole range of different chilli sauces to explore. Find out more about Heinz sauces.


Here's how to make no-bake passionfruit, sweet chilli and ginger cheesecake:

200g ginger snap biscuits
80g butter
300g cream cheese
150ml double cream
110g icing sugar
6 passionfruits
2 tbsp honey
1 tbsp Heinz sweet chilli sauce

1. Grease a 20cm flan dish. 
2. Place the biscuits into a food processor and pulse until they've turned into crumbs. Alternatively place them in a bag and bash with a rolling pin.
3. Melt the butter and stir into the biscuits until well combined. Press into the base of the flan dish. Place in the fridge.
4. Sift the icing sugar into a large mixing bowl and beat with the cream cheese until thick and thoroughly mixed. Pour in the cream and beat again until thick and creamy. 
5. Cut open four of the passion fruits and scrape out the juice and pulp. Stir into the cream mixture.
6. Remove the biscuit base from the fridge and pour the creamy mixture over the top, smoothing the top. 
7. Cool in the fridge for 1-2 hours, or longer, until set.
8. Place the honey, sweet chilli sauce and the juice and pulp of the remaining passion fruits into a small saucepan. Heat gently over a low heat until the honey has dissolved and the sauce has thickened, this will take around five minutes.
9. Allow to cool slightly, then spread over the top of the cheesecake.
10. Return to the fridge for another 30 minutes or so to allow the topping to set.


Disclaimer: this is a collaborative post with Heinz.


Simply Ice Cream handmade ice cream review


Where can you get handmade ice cream, made with real fruit that contains no added preservatives or colouring? The answer is Simply Ice Cream.

Made by hand in Kent, Simply Ice Cream is as good for you as real ice cream gets. Don't get me wrong - it still contains plenty of cream and sugar - but if you're looking for the real deal, without any of the nasties, then this is for you.

We were sent four ice creams (coconut; strawberry; raspberry; and mango, passionfruit and lime) to try and two sorbets (lemon and raspberry) to try.

In my opinion, the mango, passionfruit and lime was the best - I absolutely love those flavours and it was sweet, creamy and packed full of tropical flavours. Miss R, 4, loved the raspberry and strawberry but for R, 6, who prefers an ice lolly to an ice cream, it was all about the sorbet. Apparently the lemon sorbet tastes "just like that lime Calippo I had in Spain". The kids are still dreaming about the week this summer when they were allowed an ice lolly with Daddy every day after dinner while I put Baby S to bed.

As well as the fruity ones, the company make a range of nut ice creams and some seasonal flavours such as Christmas pud. Their honeycomb ice cream has won several awards and is next on my list to try!

Simply Ice Cream review

Simply Ice Cream products are available to buy in a range of shops and pubs and cafes in London and the south east. You can also get them in selected John Lewis and Waitrose stores. See the full list of stockists.

Disclaimer: we were sent some Simply Ice Cream products to try. All opinions are honest and are our own.


Vegetarian Yorkshire puddings filled with pease pudding, roasted cauliflower and caramelised onions


What to serve with a vegetarian roast dinner is always a challenge. Some opt for nut roast, some for veggie sausages, some for pie, and others still for nothing at all - believing that the potatoes, veg and trimmings are enough as they are. This was the first time that I've added fillings to a Yorkshire pudding but I'm pretty sure it won't be the last as this turned out to be one of the most delicious roast dinners we've ever had. 

This delicious recipe for a filled savoury Yorkshire puddings is the perfect centrepiece for a vegetarian roast. It was inspired by last week's Great British Bake Off. Batter week was a first for the show and I for one enjoyed seeing how the contestants tackled the challenge of making savoury Yorkshire puddings, lace pancakes and churros. There was zero chance of me making lace pancakes and I'm not really a fan of deep frying so Yorkshires it had to be.

I'm joining in with the Great Bloggers Bake Off organised by Mummy Mishaps. Check out her recipe for Toffee Apple Yorkshire Puddings (how good do they sound?!) and see the recipes that have been linked up by the other talented bloggers who are joining in with the challenge.

Here's how to make my vegetarian Yorkshire puddings filled with pease pudding, roasted cauliflower and caramelised onions:


For the Yorkshire puddings
110g plain flour
a pinch of salt
1 tsp caraway seeds
2 eggs, beaten
290ml milk
2 tbsp olive oil

For the pease pudding
110g yellow split peas
1 tbsp olive oil
1/2 onion, finely chopped
1/2 tsp caraway seeds
A small handful flat leaf parsley, finely chopped
Salt and pepper

For the cauliflower
1 small cauliflower, broken into small florets
2 tbsp olive oil
1 tsp fennel seeds
1 tsp nigella (black onion) seeds

For the caramelised onions
1 large onion, sliced
1 tbsp olive oil
1 tbsp balsamic vinegar

To make the Yorkshire puddings
1. Sift the flour and salt together into a bowl. Stir through the caraway seeds. Make a dip in the centre and pour in the eggs. 
2. Using a wooden spoon beat them, gradually drawing the flour into the mix.
3. Beating all the time slowly add the milk until the batter is smooth. Chill for at least 30 minutes.
4. Preheat the oven to 180°C/200°C/gas mark 6.
5. Pour the oil into a non-stick muffin tin. Heat in the oven until very hot. It's meant to be smoking but I've never managed to achieve this - quite possibly sunflower oil isn't quite up to the job.
6. Pour in the batter and bake for around 25 minutes until well risen and golden brown. Resist the temptation to open the oven door!

To make the pease pudding
1. Place the split peas in a saucepan and cover with cold water. Bring to the boil then simmer until soft. The time this takes can vary and could be up to 90 minutes. Add more water if necessary. When cooked drain.
2. Heat the oil in a small frying pan. Add the onion and caraway seeds and cook over a medium heat until soft. Stir into the cooked split peas with the parsley and mash together. You're aiming for a slightly soupy consistency so add a tiny bit of water if necessary.

To make the cauliflower
1. Preheat the oven to 180°C/200°C/gas mark 6.
2. Place all the ingredients into an ovenproof dish and mix well. Cook for around 30 minutes, stirring halfway, until the cauliflower is golden and soft.

To make the caramelised onions
1. Heat the oil in a non-stick frying pan. Add the onions and the balsamic vinegar and cook over a low heat until the onions are soft and sweet.

When everything is ready serve two or three Yorkshire puddings per person. Place a spoonful of pease pudding inside, then a couple of small cauliflower florets and top with caramelised onions. Serve with roast potatoes, vegetables and lots of gravy.

The Yorkshire puddings recipe is based on one from the Leiths Cookery Bible.

I am adding this post to the following blog challenges:

Mummy Mishaps