So this recipe has been a long time in the making. I’ve been desperate to perfect it and I think I’ve just about nailed it!

A slightly different twist on a classic recipe… I like mine mixed into wholemeal pasta with chicken, cherry toms, spinach and mushrooms… with a snowstorm of extra parmesan on top (ohhhh yeaaaaah).

If you want to mix it in to additional ingredients, mix it in cold after you’ve cooked everything through and turned the heat off just before serving. Deeeelish!

It should also keep in the fridge for 2-3 days, so I always make extra for lunch another day #adulting. 

Amazingly Simple Avocado Pesto
Serves 2
A novel take on an old classic
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 bunch of basil (approx 30g including stalks)
  2. 1 large clove of garlic
  3. 30g pine nuts
  4. 20g parmesan (add more if you like it cheesy)
  5. 4tbsp olive oil
  6. Juice of half a lemon
  7. 1 medium avocado
  8. Salt and pepper
Instructions
  1. Toast your pine nuts in a dry pan until golden brown
  2. Add everything except the avocado into a food processor and whiz until smooth
  3. Season with salt and pepper to taste
  4. Add in the avocado and blitz until smooth - depending on how big your avo is, you may need to add slightly more parmesan, lemon and garlic - but these quantities feel just about right to me!
  5. Dollop onto some steaming pasta, sprinkle on extra parmesan and enjoy!
Millie Munch http://www.milliemunch.co.uk/
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So my lovelies, this little wonder of a recipe came to me for two reasons. 

  1. I had an epic sausage breakfast at the weekend and had 4 Cumberland sausages in the fridge to use
  2. I DESPERATELY needed carbs (cold, long, rainy day in London… need I say more?)

So I was trundling back from a doctors appointment in the rain, thinking, what am I going to do with those damn sausages. I wandered into Sainsbury’s and on offer right in front of me were cans of hipster cider. Some call it fate, I’d call it a divine (literally) intervention! 

So I wandered round, picked up some crème fraîche, some cheese and a leek and decided to head back to my teeny kitchen and see what I could rustle up. 

Sometimes I do impress myself, and this to be quite honest with you is one of those times. Never have I had such sensational results from a first time recipe. But anyway, enough of my ramblings…

Ladies and gentlefolk, may I present to you… the world’s most comforting cider sausage bake.*

*1 out of 1 Millies that tasted this meal agreed. 

The World's Most Comforting Cider Sausage Bake
Serves 4
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 large red onion (finely chopped)
  2. 2 cloves of garlic (finely chopped)
  3. 1 large leek (finely chopped)
  4. 4 large cumberland sausages (chopped into bite size chunks)
  5. 250g bacon lardons
  6. 330ml apple cider
  7. 250ml vegetable stock
  8. 2tsp wholegrain dijon mustard
  9. 2tsp apple cider vinegar
  10. 1 small chopped courgette
  11. 5 chopped closed cup mushroom
  12. A handfull of cherry tomatoes
  13. 150ml crème fraîche
  14. Cheddar cheese for sprinkling (or any cheese of your choice)
Instructions
  1. Preheat the oven to 180C.
  2. Soften the onion in a pan on a low heat for 5 minutes, then add the garlic and cook for a further two.
  3. Add the leek and the sausages. Cook on a low heat browning the sausages for 5 minutes.
  4. Add in the lardons and cook for a further two minutes, before adding the cider, stock, mustard and vinegar.
  5. Add in the pasta and simmer for 10 minutes on a low heat until most of the liquid has reduced and the pasta is al dente. You may need to add water as it simmers, depending on how big your pan is.
  6. Add in the courgette, tomatoes and the mushrooms and cook for a further 2 minutes.
  7. Stir through the creme fraiche and transfer to an oven proof dish. Sprinkle with cheese and bake for 15 minutes.
  8. Dish up and devour!
Millie Munch http://www.milliemunch.co.uk/
P.S. I made so much of this that I have enough left over to take to work tomorrow #winning #adulting

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Bolognese traditionalists LOOK AWAY NOW!

This little number is my tried and tested recipe for the most brilliant bolognese (even if I do say so myself!). It’s a stable in my diet, and I’ve been having it for years with pasta, in stuffed peppers, on baked sweet potatoes… really the list of accompaniments is endless – partly why it’s so brilliant. 

It’s also packed full of veggies, which makes it technically healthy whilst being the most warming comfort food ever!

So buckle up, be excited and get stuck in team.

Brilliant Bolognese
Serves 2
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 red onion
  2. 2 garlic cloves
  3. 250g lean mince
  4. 500ml passata
  5. 200ml water
  6. 1 beef stock cube
  7. 1 tsp tomato purée
  8. 1 tsp balsamic vinegar
  9. 1/2 tsp finely chopped fresh chilli
  10. 1/2 tsp onion granules
  11. 1/2 tsp garlic salt
  12. 1 red pepper (finely sliced)
  13. 2 handfulls of chopped mushrooms
  14. 1 carrot (peeled, finely sliced into circles and then quartered)
  15. 1 small courgette
  16. A handfull of cherry toms
  17. Salt and pepper
  18. (1 glass of red wine - optional)
  19. Parmesan
Instructions
  1. Soften the red onion, fresh chilli and garlic cloves in a pan, before adding the mince. Cook for 1-2 minutes until browned.
  2. Add the passata, tomato puree, stock cube, balsamic, onion granules and garlic salt to the pan and simmer for 5-10 minutes. Season well with salt and pepper.
  3. Add the water (the red wine if using) and all of the veg (except the cherry toms) and simmer on a low heat, stirring regularly for 35-40 minutes.
  4. In the meantime cook whichever accompaniment you've decided to go with.
  5. Add the cherry toms to the mix, and simmer on a low heat for 10 minutes. You may want to add a bit more water at this point if the sauce is drying.
  6. Dollop a big spoonful onto your pasta/potato/pepper, sprinkle with a good dose of parmesan and enjoy!
Millie Munch http://www.milliemunch.co.uk/
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If you’ve followed me on Instagram for a while you’ll know already that my favourite type of food is a mish mash of middle eastern and mediterranean dishes.

I’ve got worse at eating the food I love since moving to London, but this morning I thought NO. I want shakshuka. And I’m not going to go and pay £19286836418 for it in a London brunch spot. I’m gonna make the damn thing myself!

So here it is, my recipe for a chunky old pan of shakshuka love!

Chunky Saturday Morning Shakshuka
Serves 2
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 red onion
  2. 1 red pepper
  3. 2 garlic cloves
  4. 1 tsp cumin
  5. 1/4 tsp paprika
  6. 1/4 tsp cayenne pepper
  7. 1x 400g tin of chopped tomatoes
  8. 1/2 tsp tomato puree
  9. Salt
  10. Pepper
  11. 100g Feta (but really just use as much as you want - I like a lot!)
  12. 2 eggs
  13. Fresh coriander
  14. Crusty bread
Instructions
  1. Slice the onion and pepper into thin but chunky slices - about 0.5cm wide.
  2. Heat 1 tbsp of olive oil in a pan, and add the onion and pepper. Soften on a low heat for 15 minutes until they've reduced in size.
  3. Add the finely sliced garlic cloves and cook for 1 further minute.
  4. Add the spices and mix into the galic, peper and onion. Immediately add the tin of tomatoes and tomato puree to the pan and season well with salt and pepper. Simmer for a further 10 minutes until all the liquid reduces and the sauce is thick.
  5. Crumble in the feta and stir.
  6. Make two holes for the eggs and crack them in. Cook for 1 minute still on the heat and then transfer to the oven to cook for 5-7 minutes until firm.
  7. Sprinkle on some coriander, slice up some crusty bread and slather with butter, dunk it in and enjoyyyyy!
Millie Munch http://www.milliemunch.co.uk/
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So this little number I’ve adapted from a BBC Good Food recipe and put my little spin on it!

Such a good snack for breakfast or a little something to take the edge off sweet cravings in the evening!

Choc Chip Banana Bread
Yields 6
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 150g wholemeal flour
  2. 110g self-raising flour
  3. 1 tsp bicarbonate of soda
  4. 1 tsp baking powder
  5. 300g mashed extremely ripe bananas
  6. 1tsp vanilla essence
  7. 3 tbsp honey
  8. 3 large eggs (beaten)
  9. 200ml natural yoghurt (I use low fat but you can use any)
  10. 250g milk or plain chocolate chips
Instructions
  1. Preheat the oven to 150C
  2. Combine the dry ingredients in one bowl.
  3. Mash the bananas in a separate bowl and combine with the eggs, vanilla essence, honey and yoghurt. Once these have been combined stir in the chocolate chips.
  4. Add the wet mixture to the bowl of dry ingredients.
  5. Pour into a loaf tin and bake for 1hour 15 minutes.
  6. Check it's cooked by poking a skewer into the middle, if it comes out dry then you're good to go!
  7. Transfer to a cooling rack and try the first slice when it's just warm!
Millie Munch http://www.milliemunch.co.uk/
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