Stuffed Courgettes Rolls

I love food that not only tastes great but is packed full of nutrients. These  stuffed courgette rolls are a great recipe that does just that. Great party food to share with friends or as a light lunch with salad and dips. I also like these served  for dinner with a large green salad.

These great tasting stuffed courgettes are delicious served hot or cold. If you do not like courgettes this recipe works equally well using sliced aubergine or thin slices of sweet potato. Any left over filling can be used as a stuffing for roasted peppers or rolled in to balls and baked, making delicious little falafel bites.

Makes 12-16 depending on size


2-3 x courgettes sliced lengthways

A little rapeseed oil for brushing


1 red onions, finely chopped

1 clove garlic, crushed

Small handful chopped fresh Kale (stalks removed) or spinach

400g tin/carton chickpeas drained

215g tin/carton kidney beans drained

215g tin /carton butterbeans drained

1tsp onion granules/powder

2 tsp dried harissa spices (use more or less depending on taste and strength of your spice-but 2 tsp is good place to start)

Handful of fresh coriander chopped

zest of 1 small lime, juice ½ lime

1 tbsp tomato puree

1 tsp black onion seeds

2tbsp chickpea flour (often called gram or Besan flour)


Firstly, make the filling. Place all the ingredients into a food processor apart from the chickpea flour and pulse to make a chunky rough mixture. Transfer to a large bowl then add the chickpea flour, stir to combine. Leave to one side while you prepare the wraps.

Bring the water to the boil in a steamer, steam the thin slices of courgette for 3-5 minutes so soft enough to roll without breaking. Remove and place on some kitchen roll to cool a little.

Pre-heat the oven to 180oc. Prepare a baking tray by lining with baking parchment and using some of the oil brush lightly. When the courgettes are cool enough to handle lay out and spread on the filling mixture the full length of the slices of courgette, then roll up. Place on the prepared baking sheet with the rolled end facing down so it doesnt unravel while cooking.


Repeat this until you have used all the mixture.

*Chefs tip any leftover filling can be rolled into balls and baked as falafels.

Brush a little of the oil over the top of the stuffed courgettes and bake in the middle of the oven for 15-20 minutes until lightly browned. Delicious served with spinach pesto or vegan mayo.





Meringue nests with baked plums


This is a fabulous dessert, gorgeous sweetness from the meringues and lovely tartness from the plums, easy to make and can be prepared in advance. A perfect finale to a romantic meal for two, or stunning dessert for any meal. What great is its totally vegan and uses the juice from a can of chickpeas in place of the eggs in a traditional meringue recipe.   You can add the sugar raw and cold but if you are doing this add a little at a time. I like to add it as a sugar syrup as i have found this makes the meringue more stable. Plus if you are making a lemon meringue pie you can use this mix and finish the cooking with a blow torch. The great thing about using aquafaba is that you cant over mix it like egg whites and the final mix can be made in advance and stored in the fridge in the piping bag for a couple of days.  Great if you are making individual meringue pies and have some mix left over.

Makes 12- 14 medium nests, 1 or 2 large pavlova bases


12 tsp aquafaba (juice from a can chickpeas) = the water from 1x400g tin

225g caster sugar

6 tbsp water

½ tsp cream of tartar

Pinch salt

½ tsp vanilla extract


This recipe is Italian meringue as I find it more stable when using aquafaba if you are wanting to pipe it into nests.

Pre-heat the oven to 100oc / gas ¼

Place your aquafaba into a large mixing bowl along with the cream of tartar and salt. Whisk until stiff soft peaks form. (A stand mixer may be easier however you can do it with an electric hand whisk.) This can take a good five minutes. You can not over mix the aquafaba unlike egg whites so you can leave this to do in a stand mix.


When this is done leave to one side while you prepare your sugar syrup. In a pan add your sugar and water bring to the boil and rapid boil until it reaches 120oc in temperature, remove from the heat.

Start to whisk your meringue mix again and gently pour in the sugar syrup. Be careful not to pour it onto the actual whisk or you will splatter hot sugar everywhere including yourself. Once combined add your vanilla extract then keep whisking for a further 4-5 minutes. This allows the mix to disperse the heat and  cool a little as you do not want it too hot before you put it in your piping bag.


Transfer the mix into a piping bag and pipe your nests on parchment covered baking sheets. Bake in the oven for 2- 2 ,1/4  hours. Once cooked turn off the oven and leave your nests in there to dry out for and hour, or leave in the oven over night. These nests can be made in advance and kept in an airtight container for several days.


Baked plums


4 large purple or red plums halved and pitted

2 tsp maple syrup

Juice of 2 large oranges (about 1/3 cup)


Pre-heat the oven to 200oc / gas mark 6


In a baking dish add the orange juice, maple syrup and stir to combine. Place the plums cut side down in the liquid. Bake in the oven until tender and juicy. Turn the plums over 2/3rd’s of the way through and spoon over the juice.



Once cooked allow to cool then serve on top of the meringue nest with a little of the juices. If you place the plums on the meringues hot the nests will dissolve.