80g uncooked pasta

100g vegan chicken style pieces

1/2 medium pepper

2inch chunk cucumber

7 cherry/plum tomatoes 

2tbsp pine nuts or cashews

8 basil leaves 

1tsp lemon zest (around 1/2 a lemon)


This was inspired by Co-op vegan pasta dish, which you can easily buy, add some extra ‘chicken’ or chickpeas into for protein,  and bam easy lunch done.

Boil the pasta for 15 minutes (or however long the packet says) and while waiting, chop up your vegetables into small chunks.

Cook the vegan chicken if necessary (I use Quorn in the microwave covered in water for 4 minutes). Then set aside and leave to cool.

When ready, drain the pasta, run under cold water to cool it, and add the veg, chicken, pine nuts, and lemon zest.

Chop the basil finely, and scatter all over just before serving.

This is perfect to take along to a summer barbecue, or you could even pack it up to take to work with you as it lasts up to 5 days in the fridge. 


Roots Review Norwich // Eating Out

Pottergate Lane is one of my favourite parts of Norwich, it’s cobble stone pavement is full of little shops and cafes; Moorish Falafel Bar, Strangers and Grovesnor being some of the best in my opinions.


Continue reading “Roots Review Norwich // Eating Out”

Spinach and Baby Sweetcorn Spring Salad Recipe

3This recipe started when I came home with some reduced baby sweetcorn and spinach from the supermarket one day. Baby sweetcorn are one of my absolute favourite ingredients, so I knew I had to pick them up. Throw in some spinach and a few more veggies and this salad really is amazing – taste wise and for your body! You can actually eat all of these ingredients raw, leaving you with one less step (and pan to wash up), but I decided to cook them as I was having it for dinner and something hot always feels a bit more hearty to me.


Serves 2

Bag of fresh spinach

8 baby sweetcorn

1 carrot, thinly sliced

1/2 cup peas

1 small red onion, sliced


In a sauce pan on a medium heat, throw in your sweetcorn, carrot, peas and onion.You should find they all take the same amount of time to cook – about 5 minutes or until the sweetcorn’s starting to get some good colour.

Serve on top of a bed of spinach, you can heat it in the microwave if you prefer or leave it cold.1

Love Vic x