Mr.rands (2026)

02/03/2023

so here is today’s side salad that i made for our poached eggs on toast. it tastes ridiculously creamy and indulgent thanks to the smashed avocado dressing, which you can make while the eggs poach for a delicious brunch in under 10 minutes. and here’s how to do it. prepare one ripe avocado and thinly slice. add a third of it to a mixing bowl and smash with a tablespoon of extra virgin olive oil and a teaspoon of white wine vinegar. season with sea salt and freshly ground black pepper then gently toss with a handful of salad leaves (ours was watercress, spinach and rocket). to finish, sprinkle over with chilli flakes and serve with poached eggs on toast.

28/02/2023

POV: curry’s are great aren’t they? it was the tail-end of the week and i was scratching my head thinking about what to make with odd bits of veg. and i settled on a curry because they’re so tasty and simple to make. quickly fry up some curry powder, add your veg and chopped tomatoes, simmer for a while and boom… a delicious dinner. this recipe is even easier to make because i oven cook it so there’s no fussing over a hob. a side benefit is that you don’t need to add any oil.

Prep | 5 mins.
Cook | 25 mins.
Serves | 4.

INGREDIENTS.

Curry.
- 1tbsp curry powder.
- 500g cherry tomatoes, halved.
- 2 red peppers, diced
- 1x 400g tin of chopped tomatoes
- sprinkling of parsley, to garnish

Serve with.
- 4 baking potatoes

METHOD.

- preheat your oven to 230C.
- prick the potatoes all over and zap in the microwave for 10 minutes. Meanwhile, add the curry ingredients to a medium roasting tin, stir well and place on the middle shelf. When the potatoes are ready, wrap each one in foil and add to the oven. Cook for a further 15 minutes.

13/02/2023

it’s dessert time. and it’s valentines day tomorrow so i thought i’d share my favourite recipe for healthy chocolate blondies. because who doesn’t love chocolate? and these vegan blondies are healthier than most. i use maple syrup to replace refined sugar, peanut butter instead of traditional butter and porridge oats as an alternative to plain flour for those on a gluten free diet. so they’re less naughty — but nice — and ready in just 30 minutes…

HEATHY(ISH) CHOCOLATE BLONDIE.

Prep | less than 5 mins.

Bake | 15 mins.

Set | 5-10 mins.

Makes | 8 generous pieces or 16 small ones.

INGREDIENTS.

⁃ 150g smooth peanut butter, melted (see method).

⁃ 4tbsp maple syrup.

⁃ 1tbsp vanilla essence.

⁃ 400ml tin of coconut milk.

⁃ 300g porridge oats.

⁃ 40g sultanas, chopped.

⁃ 40g apricots, chopped.

⁃ 40g mixed nuts, chopped.

topping.

⁃ 100g vegan dark chocolate, melted (see method).

METHOD.

⁃ zap the peanut butter in the microwave to loosen (it should take around two 30 second zaps). add the wet ingredients and stir. Tip in the dry ingredients and mix well to combine. place in an ovenproof tin and bake at 180C for 15 mins or until the edges are starting to brown. in the last few minutes, zap the chocolate in the microwave (like the peanut butter). pour over the blondie and smooth with a spoon. leave the chocolate to harden at room temperature (around 5-10 mins) then cut in to pieces.

07/02/2023

when i crave something with a lot of flavour i err towards italian cuisine. i don’t know why but the recipes are always delicious. and here’s one i prepared earlier, 'zucchine trifolate e cannellini'. it’s typical to serve it with sardines but, for me, a big hunk of sourdough drizzled in garlic oil also works a treat. its a tasty 15 minute meal...

SAUTÉED COURGETTES WITH CANNELLINI BEANS.

Prep | 5 mins.

Cook | 10 mins.

Serves | 4.

INGREDIENTS.

⁃ 2tbsp olive oil.

⁃ 4 courgettes, cut in to small chunks.

⁃ 2tbsp dill.

⁃ 30g flat leaf parsley (reserve some to garnish), rough-chopped.

⁃ Juice of 2 lemons (zest one as well).

⁃ 1tsp chilli flakes, to garnish.

METHOD.

⁃ heat the oil in a large saucepan over medium heat.

⁃ sauté the courgettes for 8 mins, stirring occasionally.

⁃ add the lemon, beans and herbs and cook for a few mins.

⁃ garnish with the reserved parsley and chilli flakes.

06/02/2023

the red wine vinegar in this recipe makes for a
lovely tangy tomato sauce that pairs well with the soft and savoury halloumi. and fistfuls of parsley provide a fresh and herby finish.

SPAGHETTI IN A TANGY TOMATO SAUCE WITH SEARED HALLOUMI.

Prep | couple of mins.

Cook | around 10 mins.

Serves | 4.

INGREDIENTS.

⁃ 400g dried spaghetti, cooked.

⁃ 2tbsp olive oil.

⁃ 7x large ‘on-the-vine’ tomatoes, halved then
quartered.

⁃ 1.5tbsp oregano.

⁃ 2tbsp red wine vinegar.

⁃ 15g (around half a small packet) flat-leaf parsley,
rough-chopped.

⁃ 225g halloumi, cut into large cubes.

METHOD.

heat the oil in a large frying pan over medium heat then add the tomatoes with a pinch of salt and cook with the pan lid on for 5 mins. add the oregano and red wine vinegar and cook for a further 5 mins. cook the pasta alongside the tomatoes (around 10 mins – see packet). sear the halloumi in a dry non-stick pan in the last 5 mins. portion out the pasta then top with the sauce and a few cubes of halloumi. sprinkle over with chopped parsley.

03/02/2023

I ate a lot of gnocchi in Italy over a winter break so this recipe always reminds me of a sunny winter in the med. With that crystal-clear light playing over the sea. And that blissful smell of food always hanging in the air…

grilled gnocchi with leeks in a creamy mustard sauce.

Prep | 5 mins.
Cook | 10 mins.
Serves | 2.

INGREDIENTS

gnocchi.
⁃ 2tbsp coconut oil.
⁃ 4 leeks trimmed and sliced.
⁃ 500g gnocchi.
⁃ 50g cheddar cheese*, grated.
⁃ 50g Parmesan cheese*, grated.
⁃ Salt and pepper, to taste.

mustard sauce.
⁃ 2tsp mustard powder.
⁃ 2tsp lemon juice.
⁃ 200ml low-sodium vegetable stock.
⁃ 100ml low-fat natural yoghurt*.
*or plant-based equivalent.

Method

⁃ Fill the kettle and flick it on.
⁃ Preheat your grill to max.
⁃ Melt the oil in a large frying pan or skillet over med-high heat, add the leeks with some salt and cook for 5 minutes, or until softened.
⁃ While the leeks cook, add your gnocchi and boiling water to a pan on medium heat and cook as per packet instructions (around 2-5 mins).
⁃ Add all the sauce ingredients to a bowl and stir to combine.
⁃ When the leeks and gnocchi are ready, turn off the heat and add to an ovenproof casserole dish with a pinch of salt and a few cracks of pepper. Top with the sauce then the cheese. Whack under the grill until bubbling.
⁃ Serve straight away.

02/02/2023

If you haven’t tried grilled courgette, give it a go. The char lends a subtle smoky taste that reminds me of barbecuing in the summer. And banishes those sheet-grey skies of winter, if only for a few minutes. This simple and delicious recipe is ready in just fifteen minutes and every mouthful is a promise of sunnier days to come.

GRILLED COURGETTE WITH BEANS.
Prep | under 5 mins.
Cook | around 10 mins.
Serves | 4.

INGREDIENTS.
- 2tbsp olive oil.
- 3 courgettes (approx. 500g), grilled.
- 1x 400g tin of cannellini beans, cooked and drained.
- Juice of 1 lemon, grilled.
- 1tsp chopped mint.
- 1tsp crushed chillies.

METHOD.
- Set your grill to medium.
- Cover a grill pan with foil then add 1tbsp oil and heat for a minute.
- Carefully lay the courgette strips in the pan.
- Cook for 4-5 mins each side, or until softened with some char. When you turn the courgette, add the lemon cut-side-down. Cook the beans at the same time.
- Lay the courgette strips on kitchen roll to soak the excess moisture.
- Toss in a bowl with the drained cannellini beans, 1tbsp oil, lemon juice, chilli flakes and season.
- Place on a platter or serving dish and sprinkle over with chopped mint.
- Serve with grilled ciabatta, if you like.

Mr.rands

02/03/2023

28/02/2023

13/02/2023

07/02/2023

06/02/2023

03/02/2023

02/02/2023

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