We both cook a lot and really enjoy it, so we wanted to share some of our go to winter recipes here on the blog. We have got a full day’s worth of recipes for you to try. Please feel free to send us any of your favourites over!

Most recipes (with the exception of our final dish) have the option to be vegan.

All recipes are designed for two people so adjust accordingly!


Porridge with Caramelised Bananas

As soon as the temperatures drop we start eating a lot more porridge, we wanted to get a little more creative and this recipe is a real winner for a lazy Saturday breakfast!

Serves 2 people

55-60g porridge oats
200-250ml of Almond milk (or if you are running low ½ almond milk, ½ water)
½ tsp of Cinammon
2 tbsp of raw shelled pistachios (or any nut of choice)
Sultanas/raisins or any dried fruit of choice
1 Banana

Heat up the milk and add in the oats.

Slice the banana very finely into the oats and milk mixture and use a spoon to squish it all together.

Add the cinnamon and any nuts or dried fruit.

Cook for a few minutes until it reaches the desired consistency.

Caramelised Bananas

2 Bananas, sliced into rounds
¼ cup Coconut Oil
¼ cup Maple Syrup
Sprinkle of Cinnamon
Dash of Vanilla

  1. Heat the oil in a skillet over medium heat. Add the maple syrup, cinnamon, and vanilla, and let it bubble around for a little bit to get incorporated. It should be lightly foamy and bubbly.

  2. Add the bananas and simmer for a few minutes on each side until soft and plump.

  3. Remove from heat. Stir half of bananas into the oats and reserve the other half for topping. 

Serve on top of 150g of Greek Yoghurt or any non-dairy yoghurt of your choice.


Spinach and Cannellini Bean Stew

This is a super simple recipe that is really warming and sating. This is definitely a regular in our household!

2 tbsp Olive Oil
3 Garlic Cloves, finely chopped
1 Medium Red Onion, finely chopped
3 tbsp Cumin
1 ½ tbsp Paprika
½ - 1 tbsp Cayenne Pepper (or any chilli)
Salt and Pepper
Oregano/ Zaatar
Dash of Honey/ Agave
2x400g Tins of Peeled Plum Tomatoes
1tbsp Tomato Paste
2 Tins of Cannellini Beans (roughly 1 ½ cups)
200g Spinach
Fresh Parsley

  1. Heat up the oil in a large frying pan (ideally with a lid). Add chopped onion and fry on a low heat until almost translucent, stirring from time to time.

  2. Add in the chopped garlic.

  3. Add all the ground spices to the fried onion and garlic mixture and stir them around well. Fry them off gently for a minute or two stirring the whole time as they burn easily.

  4. Add tomato paste to the pan and stir it into the onion and garlic mixture.

  5. Squash plum tomatoes with a potato masher in a separate bowl before adding them to the pan. Add tomatoes to the pan, salt and a tiny bit of agave. Let the sauce thicken by simmering it on a low heat with no lid on. Give the sauce a good stir from time to time.

  6. Once the sauce thickens, taste it and season with some black pepper and Oregano and more agave if needed.

  7. Stir in cooked cannellini beans and let them warm through. Now add in the spinach and place the lid on to let spinach wilt and cook in the steam.

  8. Serve over rice, sprinkled with fresh parsley.

Afternoon Snack

Peanut Butter, Oats and Dates Energy Balls

I keep breaking my blenders as I am making so many of these energy balls! We particularly love these with a big cup of tea in the afternoon!

220g Pitted Dates
50g Peanut/Almond Butter
30g Dark Chocolate (optional)
1tsp Chia Seeds
60g Oats

Pulse dates in a blender until they’re in small pieces or it forms a ball.

Add oats, chocolate, chia seeds and peanut butter and pulse or mix until combined. You want there to be consistently small pieces but not overly processed.

Carefully roll into 1-inch balls (29-30 grams per ball), using the warmth of your hands to mold them together. This recipe should make around 14-15 balls.

To set, pop in fridge or freezer for 15 minutes.

Keep them in an airtight container!



We are in real squash season, this is a delicious, warming and simple recipe. This can be a meal on its own with a little side salad or it can be served as a starter.

Butternut Squash and Ginger Soup

2 tbsp Olive Oil
1 Butternut Squash – peeled, de-seeded and cut into cubes
1 Onion – chopped
3 Cloves of Garlic – crushed
1 Leek – cleaned and chopped
2 Thumb-sized pieces of Ginger – finely sliced
1 Litre of Vegetable Stock
Salt and Pepper
Yoghurt to serve

  1. Heat the olive oil in a large pot.

  2. Add all the chopped vegetables. Stir-fry them until they start to brown.

  3. Add the vegetable stock.

  4. Simmer until all the vegetables are cooked and soft.

  5. Blend.

  6. Season as required.

  7. Stir in some yoghurt and sprinkle fresh parsley on top to serve

Main Course

Sauteed Spinach with roasted salmon fillets 


500 g Spinach

2 tbsp Olive Oil

Sea salt (to taste)

Optional: fresh lemon juice

30g Pine Nuts

  1. Heat a large frying pan, sauté pan, or pot (the key here is a wide surface area) over high heat. Once hot, add the oil. It should heat immediately.

  2. Quickly add the spinach and cook, stirring, until the spinach is wilted. The high heat and stirring will help any liquid the spinach releases evaporate quickly, which is what you want to avoid wet or slimy spinach when all is said and done.

  3. In a separate pan – heat a pan up to a relatively high heat and add the pine nuts, stir frequently so that they do not burn.

  4. Serve with squeezed fresh lemon juice and salt to taste. Top with the toasted pine nuts.

 Roasted Salmon Fillets

2 Salmon Fillets – always opt for wild or organically farmed

Dijon Mustard

Brown Sugar

Salt and Pepper

  1. Heat your oven to 220 Degrees.

  2. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.

  3. Placethe salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.


 Let us know how you get on with these recipes, and please share some of your winter go to recipes with us! :)