These are easy to make, and even easier to eat!! Yummy, crunchy cheezy triangles of deliciousness. Stuffed with spinach (or chard) and a hit of dill, they're reminiscent of  a Greek pie, but veganised and made cute for eating whilst chatting and sipping wine.  I love...

This tangy avocado based dip is everything you could ever want in a dip. Creamy from the Avocado, salty from the olives, spicy from the jalapenos with a citrus zing from some added lemon.  I tried something similar in Australia, bought in a greengrocer, which was supposed...

Hands up who needs a fool proof vegan main for Christmas and is having a mild panic about what to serve? Well I nearly was, but I remembered this..  Actually, this  recipe isn't a new idea, in fact, the beginnings of this recipe started last Christmas,...

I love making chickpea snacks. They're so easy to make and make the perfect nibble for drinks or when the after lunch munchies attack. I make these all the time with different flavours, especially salt & vinegar, which happens to be The Gardeners favourite, but...

I love hummus. This isn't exactly old news. I love making it, I love eating it, I love discovering new ways to make it and things to put it on. I also love new flavours of hummus, which purists will pooh pooh.  Well, I say pooh to them,...

We have a rather large amount of rainbow chard that's suddenly had a growth spurt that needs using up, which reminded me that one of my favourite dishes is Spanakopita. That classic Greek pie, full of juicy greens with a lemony salty creamy hit of feta...

Last Saturday I held my very first Poppy and the Bees event with Wefifo.. What is WeFiFo?? It's a lovely new concept that  connects home chefs, supper club hosts and event organisers with hungry people. Basically, it's a social network for food lovers. People who like to cook...

One of my very first recipes on Poppy & the Bees was for Stuffed Mushrooms, way back in October 2014, and since then they've been a consistent and much loved recipe in our household. The Gardener loves them as much as I do. I always know when...

I love late spring and  summer. All the yummiest local tender vegetables start making an appearance in the market, plus we start to see the first of the juicy tomatoes from Italy and Spain. In an ideal world, we'd have glorious warm evenings, and minimal housework...