Bread · Mum's Brown Bread · Uncategorized

Mum’s brown bread recipe

 

Achill Island Co Mayo

Happy St Patrick’s Day everyone!!!

(La fheile Padraig gach duine)

With St Patrick’s Day coming up I thought I’d share my Mum’s recipe for brown bread. Anyone from Ireland or that has visited Ireland will know that we’re quite famous for our homemade brown bread, you’ll rarely visited an Irish household where you’re not greeted with a big pot of tea and a few slices of thickly cut brown bread, served with plenty of butter and jam!

 

Beautiful photos taken & styled by Mum

Growing up everyone always said they loved visiting our house because as soon as the front door opened you were greeted with the smell of freshly baked bread and apple tart.

Brown bread recipes vary alot in Ireland, there must be hundreds if not thousands of variations. Traditionally every family had their own recipe that was passed down over generations, many tweaked over time.It’s one of the very first recipes I was taught by my Mum, along with fruit scones, another tradition often passed down.

 

More beautiful photos taken & styled by my Mum

It’s such a special tradition the passing down of recipes but unfortunately I think it’s one that’s fading quickly. In the hopes of continuing this tradition I encourage you all to share a family recipe with your children and loved ones this week or even simply bake Mum’s brown bread together and build a new tradition.

Mum’s homemade brown bread

520g self-raising flour

150g coarse wholemeal flour

100g wheat bran

20g sesame seeds

40g pinhead oatmeal

40g whole flaxseed

5 tablespoons of treacle (Tip:Heat the treacle tin in a saucepan of hot water, fill the water 1/4 the way up the can, this makes it easier to mix into the bread)

1 1/2 pints of milk

Method:

  1. Preheat oven at 200c and grease to loaf tins.
  2. Put all the dry ingredients into a bowl and mix with clean hands.
  3. Add in the treacle and milk and mix together forming a wet mixture.
  4. Divide mixture between both tins and sprinkle extra seeds on top
  5. Bake for 45 minutes until golden and hallow sounding when tapped.
  6. Allow to cool, serve with plenty of butter and homemade jam (Mum makes the best jam!).

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

Mindfulness · Uncategorized · Well-being

Mindfulness in the kitchen

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I do many mindfulness practices each week, focusing on a particular practice each day such as guided meditations, breathing techniques and gratitude. But once the practice is over I often just dive back into my day thinking I did my mindfulness practice for the day, rather than taking tools I gained through mindfulness and applying them to my daily tasks.

This week started the same as every other, writing my “to do” list and organizing my time, but as I started into my meal prep Sunday evening there was a shift in my energy and mindset. It’s not about ticking each task off the “to do” list and moving on to the next task, its about enjoying the process and being present in what you’re doing rather than trying to just get it done.

I know, “penny drop moment”-I’m sure you’re all thinking I can’t believe it took her this long to figure it out, but I just never pieced it all together. Although building mindfulness practices into my day has been beneficial to my life, I never truly looked at how I could apply mindful practices to my daily tasks and activities.

We can practice mindfulness throughout the day by just slowing down and being present in what we’re doing, particularly when we’re cooking. It’s such a beautiful thing that we’re taking the time to prepare a meal from scratch and nourishing our bodies.

I’m usually rushing in the kitchen but Sunday I slowed down and genuinely enjoyed the process. It was so rewarding and calming, focusing on each step individually-the chopping, sweating and and the simmering. Seeing how each step contributed to the creation of the soup.

When the soup was cooked I sat down and enjoyed each mouthful-savouring all the flavours and textures, I felt so present and calm. I also felt a sense of pride, acknowledging to myself how important it was to take the time out to cook for myself and provide by body and mind with nourishing food.

I hope you find time to enjoy the process of cooking this week.

Peace and love,

G xx

 

 

 

Curries & Dals · Uncategorized

Tofu, lentil and courgette curry

tofu curry

Here’s a quick and tasty curry for weeknight dinners!

I find many people I speak with (both plant based & meat eaters!) are often confused as to what tofu is and how to add it to recipes. Unfortunately as a result they end up avoiding it, which is such a pity as it’s such a versatile ingredient with many health benefits.

Tofu is made from soya beans and is a great alternative source of protein with many nutritional benefits such as-amino acids, iron,calcium, magnesium and many other vitamins and minerals.

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It has quite a neutral flavour, that’s what makes it so great for cooking with, as it acts like a sponge, absorbing marinades and sauces….making it the perfect addition to all kinds of dishes; curries, stir fries and broths, such as my Mushroom, brown rice and broccoli leaf broth!

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Why not add tofu to your shopping list this week and give it a try!

Ingredients:

1 onion

thumb size piece of ginger

4 cloves of garlic

1 can of green lentils

1 courgette

1 block of tofu

1 scant teaspoon turmeric

3 teaspoon curry powder

1/2 can full fat coconut milk

1/2 cup of water

Method:

  1. Peel and finely chop onion, add to a large sauce pan with a drizzle of olive oil and a pinch of salt,cook until soft, about 10 minutes.
  2. Peel and grate garlic and ginger, add to onions and cook for a further 5 minutes.
  3. Add spices to onion mix, cook off for 5 minutes.
  4. Chop the courgette into cubes, add to onion mix and stir well.
  5. Drain the tofu and cut into rough cubes.
  6. Add tofu and all other remaining ingredients to the saucepan.
  7. Bring the mixture to the boil, then reduce the heat and cook for 25 minutes.
  8. Serve with brown rice or quinoa.

This recipe will store well in a fridge for 3-4 days.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

Fish dishes · Pies · Uncategorized

Super simple fish pie

Happy New Year everyone!!!

Welcome to my first blog post of 2019….thanks for dropping by…I know you’re all probably inundated with recipes and New Years blog posts…so I promise I’ll keep this one short and sweet!

Firstly, I hope you all had an enjoyable Christmas and New Year?

I spent Christmas in Ireland, which was so relaxing and calm. We did Christmas our way this year…I prepared all our food on the 23rd, which was the best decision ever as it meant Christmas Eve and Christmas day was spent going for coffee, chatting and walking by the sea!

Prepping ahead really took the pressure off everyone and brought the focus back to what really matters….and that’s, spending time with friends and family or on activities we often don’t make time for such as going for walks or trying out new recipes.

Those of you that have been following me for awhile now will know that I am a big fan of meal prep day to day in my own life (not just on special occasions), I batch cook once or twice a week, filling the freezer with nutritious meals and snacks for the week ahead! In doing this, it enables me to do as we did at Christmas….and that’s spend time on things that add value to your day…family time, exercise, new projects….or whatever you want…..as well as staying on track with eating healthily.

Why not make meal prep/planning one of your New Years resolutions?!!! Even if you don’t plan every meal why not choose one meal a week that you’ll prep ahead…breakfast one week, lunch and dinner another….my blog is filled with loads of easy to follow recipes for every day cooking….why not pick a few and start today!

 

Fish pie

This fish pie recipe is a good one to start with as it’s super easy and one the whole family can enjoy, even those with allergies as it’s gluten, dairy, egg and nut free!

Ingredients:

Makes 2 small pies

250g fish(I used cod but a mix of fish would work well too)

350g potatoes

50g peas

1 portion of parsley sauce(recipe below)

Method:

  1. Prepare parsley sauce, recipe below.
  2. Peel and boil potatoes until soft, drain and mash as preferred either with butter, dairy-free spread, olive oil, milk, salt and pepper.
  3. Poach fish, heat a shallow pan of water, add fish and poach for 10-15 minutes until it’s just cooked. Flake gently once cooled.
  4. Assemble pie. Add peas and fish to parsley sauce and gently stir through, transfer mixture to two small pie dishes and top with mash.
  5. Bake pie in oven for 15-20 minutes at 180c until mash has coloured slightly.

 

Parsley sauce:

2 tablespoons of butter (non-dairy if necessary)

2 tablespoons of flour (gluten free if necessary)

350-400ml milk (I use rice milk or unsweetened almond milk)

1/2 teaspoon dijon mustard

2 tablespoons chopped flat leaf parsley

Pinch of salt and pepper

Method:

  1. Place butter in saucepan and melt. Once melted add flour and mix well using a whisk, cook mixture off for 3-5 minutes.
  2. Gradually add milk while continuing to whisk, followed by salt and pepper.
  3. Continue to stir sauce over low/medium heat until it thickens. Once thickened, remove from heat and allow to cool.
  4. Once cooled stir through chopped parsley.

This recipe will store well in a fridge for 1-2 days.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

Dessert · Poached fruit & compotes · Uncategorized

Porridge toppings-Poached pears

It’s always a little harder getting up on these cold dark mornings, but knowing there’s a super tasty breakfast waiting makes it a little easier…..these poached pears on top of a bowl of a hot porridge will have you jumping out of bed!

 

Poached pears 2

As previously mentioned in my Morning self care & kale smoothie recipe breakfast is my favourite meal of the day and I never miss it! Even if I’m travelling and know I won’t have much time the following morning to sit down and eat, I don’t skip it. I simple prep a batch of my Cacao overnight oats recipe or my Banana bread baked oats and bring breakfast with me on the go.

I most often than not have an oat based breakfast as I find oats filling and versatile, for me there is nothing more comforting or inviting in the morning than a bowl of hot porridge topped with fruit, seeds, nut butter and a drizzle of maple syrup….its like a big warm belly hug!

In order to keep variety with my porridge, I make sure to have plenty of different toppings prepared….compotes, granola and toasted seeds are my favourites. However, recently I ordered pears in my local veg box and unsure what to do with them I decided to poach them….what a good idea that was, as they turned out super tasty.

If you’re not a breakfast person a suggest your try out this recipe, I bet you’ll be quickly converted!

Ingredients

4-5 pears (I used conference)

2 medjool dates

250ml boiled water

1-2 tablespoons coconut sugar ( or maple syrup)

1 teaspoon mixed spice/ pumpkin spice

 

 

 

Method:

  1. Place water, sugar,dates and spice into a small/medium saucepan and bring to boil. Once boiling reduce heat and stir until sugar is dissolved. Once softened mash dates into liquid.
  2. Meanwhile peel pears and use a melon baler to scoop out the cores.
  3. Add pears to liquid, bring liquid back to boil and then reduce to a low simmer, cook pears until soft, 5-7 minutes ( You want the pears to retain their structure).
  4. Remove from heat, transfer pears and liquid to a container and leave to cool.
  5. Serve on top of porridge or with a spoon of coconut yogurt and a sprinkle of granola.

This recipe will store well in a fridge for 3-4 days.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

P.s I’ve entered the UK Blog Awards 2019 & would really appreciated your vote, you can vote here!

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Soup · Uncategorized

Parsnip, kale & broccoli soup

 

 

I’m really loving all the veg in season at the moment….particularly squash, parsnips and turnips!!!

I’ll be honest, I never really paid attention to the humble little parsnip before now….which is such a pity as it’s such a versatile veg…….lending itself so well to soups, stews and curries…..and has quickly become a fridge staple! Also, parsnips are surprisingly very high in nutrients, containing high levels of fibre, vitamin C, folate and maganese, to name but a few!

I find it’s so easy to get into a routine of buying the same familiar veg each week but I’m trying to be more aware of this, as it’s really important that we vary the veg we eat every week, to ensure we’re getting a good balance of nutrients. Recently I’ve started ordering a new veg in my veg box each week to challenge myself with new recipes and flavour combinations, ensuring I’m creating variety within my diet….hence my new found love of parsnips!

If you’ve been following my blog for awhile now you’ll know I’m fond of a soup recipe-

Autumn spiced pumpkin soup

Potato, leek and white bean soup with sourdough croutons

Roast Pumpkin and Sweet Potato Soup

Meal planning with a Veg box- Celeriac, kale & butter bean soup with walnut & pumpkin seed dukkah!

I always find soup a good place to start when introducing new vegetables into your diet, as the flavours are always blended and not over powering. The sweetness of the parsnip in this soup offsets the slight bitterness of the kale and combines really well with the broccoli making for a slightly earthy and creamy wholesome soup.

Why not introduce a new veg into your diet this week by making a batch of this soup or one of the recipes linked above!

Ingredients:

Serves 4

1 medium/large onion

3 large garlic cloves

3 medium parsnips (400g)

1 cup of kale

120g broccoli

1 stock cube

750ml boiled water

Method:

  1. Peel and chop onions and add to a medium pan with a drizzle of olive oil and a pinch of salt, cook until soft, about 8-10 minutes.
  2. Peel and chop garlic and parsnips, add to onions, along with 300ml of the vegetable stock. Cook until soft, this will take up to 20 minutes.
  3. Prepare the kale and broccoli- chop kale, remove tough stalks and finely chop leaves, set aside until needed. Remove the broccoli florets from the stalk, peel and chop the stalk also, set both aside with the kale.
  4. Once the parsnips have softened add the kale,broccoli and remaining stock. Cook until broccoli and kale are tender.
  5. Blend soup and add extra stock if the soup is too thick.
  6. Season with salt and pepper to your taste.

This recipe will store well in a fridge for 2-3 days or you can portion it up and freeze for up to 3 months.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

Eggs · Uncategorized

Lunch box fillers-Squash, red onion & garlic frittata

Pumpkin frittata 5

Back with another lunch box filler this week! As the days get shorter and the weather turns colder it’s more important than ever, that we make sure we are fueling our bodies with tasty wholesome food, that provides us with the necessary energy to- keep us warm, fight colds and flues and aid in the recovery from everyday stresses and strains.

This frittata recipe provides the body with a good balance of carbohydrate, protein and fats- it’s easy to make and can be made ahead of time….making for a quick and nutritious weekday lunch.

For those of you who follow me on Instagram, you’ll know I’m a bit obsessed with squash at the moment….it’s just so versatile and packed with nutrition….it works beautifully in this frittata along with many other dishes such as curries and my Lentil & butternut squash lasagne.

On a recent trip home, I packed two slices to have as my “airport lunch” , along with a slice of my Banana bread baked oats and it kept me full for the whole trip……which is pretty good, as I’m ALWAYS hungry!

Frittatas are also a great way of using up leftovers….here’s a few filling ideas:

  • Leftover roast veg
  • Leftover roast or boiled potatoes
  • Herbs that need using up

Although this post is called “Lunch box fillers”, frittatas can make for a filling, quick mid-week dinner….simply pair with some thickly cut homemade potato wedges and a big green leafy salad and you’ve a wholesome filling meal on the kitchen table in no time!

Finally, let me just say thank you to those who read my blog and if you haven’t already, be sure to check out my previous lunch box filler posts Lunch box fillers-Mini chard, courgette and onion frittatas and Lunch box fillers-Quinoa, beetroot, apple and lentil salad & Quinoa, broad bean and mint salad for more tasty and healthy lunch box ideas!

Pumpkin frittata 6

Ingredients:

Serves 6

1 small pumpkin

3 red onions

3 garlic cloves

6 eggs

100ml milk

Salt  & pepper

Toasted pumpkin seeds

Method:

  1. Preheat oven to 180c.
  2. Peel and chop pumpkin into 1cm cubes, place on a lined baking tray, drizzle with olive oil and sprinkle with sea salt, put in oven for 25-30 minutes or until pumpkin is cooked through.
  3.  Peel and roughly chop onions, add to a separate lined baking tray, drizzle with olive oil and sprinkle with salt, add garlic cloves unpeeled to the tray. Place in oven for 20-25 minutes until onions are softened and slightly caramelized.
  4. Crack eggs into a medium jug, add milk, salt and pepper and whisk well.
  5. When pumpkin and onions are cooked remove from oven and allow to cool slightly.
  6. Remove garlic from skin, mash and mix through the eggs.
  7. Once vegetables have cooled add to a square or medium sized rectangle tin (mine measured 10 x 6.5 inches) and spread out evenly. Pour eggs over and scatter seeds on top, if using.
  8. Place in the oven and bake for 20 minutes or until eggs have set.

This recipe will store well in a fridge for 2-3 days or you can portion it up and freeze for up to 1 month.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

 

Lasagne · Lentils · Spaghetti & Pasta · Uncategorized

Lentil & butternut squash lasagne

thumbnail_IMG_7471 lasagne

For me there’s is nothing better than starting the week with a freezer full of healthy home cooked meals!

This weeks meal prep was a case of using whatever store cupboard items I had to hand, as I hadn’t time to do a big shop….If you haven’t checked it out already, I did a post awhile back on My top 10 store cupboard essentials, it’s full of tips on how to stock your pantry, to ensure you always have items in the cupboard to put together a quick nutritious meal, even if you haven’t made it to the shop that week!

After a quick scan through the cupboards and vegetable rack I decided to make a ‘Lentil & butternut squash lasagne’…..and what a good decision that was, as it turned out delicious!

This is also a great dish for families doing ‘Meat free Mondays’ or those struggling with multiple food allergies, as visually it looks like a regular lasagne….you’d never suspect that it’s meat free, dairy free and gluten free!

Lasagne 3

Ingredients:

1 onion

3 cloves garlic crushed

500g butternut squash grated

380g green lentils (canned)

1-2 tablespoon maple syrup

2 tablespoon mixed herbs

1 tablespoon oregano

800g Passata

1 box of lasagne sheets(I used gluten free)

 

Method:

  1. In a medium saucepan sweat onion until soft, 8-10 minutes.
  2. Add garlic, butternut squash and herbs to the onion mix and cook for 2-3 mins.
  3. Next add lentils, passata and maple.
  4. Bring mixture to boil, then reduce heat low/medium and cook for 20-25 minutes.

 

lasagne 2

 

Bechamel sauce:

2 tablespoons of butter (non-dairy if necessary)

2 tablespoons of flour (gluten free if necessary)

2 cups milk (I use rice milk or unsweetened almond milk)

Pinch of nutmeg (use sparingly)

Pinch of salt

Method:

  1. Place butter in saucepan and melt. Once melted add flour and mix well using a whisk, cook mixture off for 3-5 minutes
  2. Gradually add milk while continuing to whisk, followed by a pinch of nutmeg and salt.
  3. Continue to stir sauce over low/medium heat until sauce thickens. Once thickened, remove from heat and allow to cool.
  4. Once the lentil mix and white sauce are cooled, construct your lasagne. Start with a layer of lentil mix, then a thin layer of white sauce, followed by a layer of lasagne sheets, then another layer of lentil mix, another layer of lasagne sheets and finally top with a layer of white sauce. You can sprinkle cheese on top also.
  5. Bake in the oven at 180c for 20 minutes or until lasagne sheets are tender all the way through.

Recipe will store well in the fridge for 3-4 days or portion up and freeze for up to 3 months.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

 

 

Soup · Uncategorized

Autumn spiced pumpkin soup

 

 

Back with more Autumn goodness this week…..Autumn spiced pumpkin soup!

This soup is perfect for warming you up on a cold Autumn day, it’s also a very healing soup, as squash is packed with vitamin C, while the anti-inflammatory properties of ginger and turmeric aid in recovery, supporting the body in fighting any colds or flues.

In my eyes, soup is the perfect meal prep food- it’s a one pot wonder, high in nutrition and cost effective! I always make it in batches and freeze it for the week ahead, it’s great for bringing to work too….(I find a jar or thermos flask, the best leak proof method for transporting it!)…paired with a thick slice of toasted sourdough, it makes for a filling lunch!

It’s also a great way to introduce the family to new vegetables and flavours, particularly for those that are a bit fussy….i’ts smooth texture lends itself to being alot more approachable to try than the vegetable just being chopped, steamed and put on the dinner plate ( which is equally delicious but not for everyone….particularly those trying a new vegetable!) Why not give this soup a try this week with some of the more fussy eaters in the house and see if they’ll give it a taste?!!I’m sure they’ll love it…maybe make it with a butternut squash first as they’re naturally sweet tasting which will make it even more enticing.

I hope you find time this week to try this recipe out…… I’m feeling very inspired by the delicious Autumn produce available at the moment…expect lots more hearty recipes to follow in the coming weeks!

 

Squash

 

Ingredients:

6 (250ml) portions

1 medium pumpkin(or squash, butternut squash works really well too!)

1 medium onion

3 garlic cloves

1 thumb size piece

1/2-1 red chilli

1 scant teaspoon of turmeric

1 eating apple

1/4 can coconut milk

1 organic stock cube

500-600ml boiled water

Salt & pepper

Pumpkin 1

 

Method:

  1. Peel and chop onions and add to a medium pan with a drizzle of olive oil and a pinch of salt, cook until soft, about 8-10 minutes.
  2. Peel and chop garlic, ginger and chilli, add to onions, along with the turmeric and cook off for 3-5 minutes.
  3. Peel and chop pumpkin and apple into one inch cubes, add to onion mix, along with 300ml of the vegetable stock. Cook until soft, this will take up to 20 minutes.
  4. Once all vegetables are soften add the coconut milk, remaining stock and blend. Add extra stock if soup is to thick.
  5. Taste and season.

This recipe will store well in a fridge for 3-4 days or you can portion it up and freeze for up to 3 months.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx

 

 

 

 

Curries & Dals · Lentils · Uncategorized

Autumn walks & Sweet potato and lentil curry recipe!

 

Autumn is definitely my favorite time of year! Maybe it’s the fact that I was born in Autumn, I just love the crisp frosty mornings, the changing colours of the leaves and all the seasonal produce!

However, I must admit, I really miss Ireland in particular in Autumn….at home this time of the year I would be busy picking blackberries and apples…making jams, chutneys, tarts and crumbles….going for a  walk in the woods….listening to the leaves crunch underneath my boots and preparing the garden for winter….coming in from the cold to bowls of soups and stews….warming up in front of the fire….it’s my idea of bliss and it’s where my heart belongs this time of year!

That said, I am very grateful for all that I have here and all that I’ve learned. I am also very grateful that I live by the sea, where I can go for lovely long walks on cool crisp Autumn evenings, come home to a warm apartment and eat bowls of warm nutritious food, much of which is locally sourced through my local veg box scheme.

I love how the food transitions from summer to Autumn….from cooling crunchy salads to belly warming dishes filled with spices and chunky veg! For me, as soon as the weather starts to turn cooler my body immediately craves curries…curries bring natural warming affects to the body through the blend of spices we put into them, many of which are also healing to our bodies, particularly turmeric. Turmeric is a natural inflammatory and great for aiding recovery from colds and flues this time of the year.

Curries are one of my favourite meals, as I’m sure you can tell by the many curry recipes I have on here, if you haven’t already be sure to check them out!

Gina’s Dal

Mung bean and sweet potato curry

Red lentil, pea and turnip curry

Sweet potato, spinach and lentil curry

I hope you enjoy this curry recipe too. I think it’s my favourite to date!

 

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Ingredients:

1 medium onion

3-4 garlic cloves

1 thumb size piece of ginger

2 teaspoon curry powder

1 teaspoon black mustard seeds

1-2 teaspoon garam masala

1 can tomatoes

1/2 can coconut milk

1/2 cup red lentils

2 sweet potatoes

1/2 can water

Sea salt

Method:

  1. Peel and finely chop onion, add to a large sauce pan with a drizzle of olive oil and a pinch of salt, cook until soft, about 10 minutes.
  2. Peel and grate garlic and ginger, add to onions and cook for a further 5 minutes.
  3. Add spices to onion mix, cook off for 5 minutes.
  4. Peel sweet potato one inch cubes, add to onion mix and stir well.
  5. Add all other remaining ingredients to the saucepan.
  6. Bring the mixture to the boil, then reduce the heat and cook for 25 minutes or until sweet potato and lentils have softened, be sure to check the mixture every few minutes to avoid the lentils sticking to the saucepan.

Serve with quinoa or brown rice.

Recipe will store well in the fridge for 3-4 days or portion up and freeze for up to 3 months.

I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!

Peace and love,

G xx