Get tickets to our first supper club in 5 years! | Favourite recipe this month | 4 mood boosters |
Last weekend I felt the first true signs of spring, warm sunshine of my face, a few daffodils coming out, a sense of brighter times and wow it felt good. We've got a very exciting month ahead with the launch of our Plants by Deliciously Ella brand and I'm truly steeped in optimism for the year. In light of that I've been leaning into feel good programs and lots of time in the kitchen to give myself a little extra nourishment. Here's what I've been loving... |
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To say thank you for being part of our newsletter community, I wanted to offer you tickets to these events before opening the booking up to anyone else. As part of our celebration of the launch of our new sister brand, Plants by Deliciously Ella, I'll be hosting a 5-course tasting menu on Monday 17th April over lunch and on Wednesday 19th April over both lunch and dinner. We'll be using a selection of our new Plants by Deliciously Ella range in the menu, like our golden tagliolini for our vegan cacio e pepe and our crunchy peanut butter in our crispy fried okra, alongside some beautiful new dishes from our head chef, from wild garlic potatoes to crispy veggie fritters. Tickets include the 5-course menu and a welcome drink, plus a special goodie bag. Tickets are very limited, so please do get one asap if you want to join us. |
I've been making this simple speedy recipe for a protein-packed breakfast or lunch, using just a handful of ingredients. I love it served with sautéed mushrooms and a sprinkle of chilli flakes for an extra kick. |
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1100g / ⅔ cup / 3.5 oz frozen peas 1 clove garlic, peeled & crushed 1 tablespoon olive oil 1 teaspoon coconut yoghurt 1 teaspoon tahin ½ lemon, juiced 2 slices sourdough bread Pinch of sea salt & black pepper TO SERVE Serving of sautéed mushrooms Sprinkle of dried red chilli flakes (or finely sliced fresh red chilli) |
| STEP 1 Pour the peas into a pan of boiling water and cook for around 3 minutes, until defrosted and easy to mash. STEP 2 Drain the peas and place back into the saucepan with the garlic and olive oil. Cook for a minute or so until the garlic is fragrant. STEP 3 Add the yoghurt, tahini, lemon juice and a pinch of salt and pepper. Roughly crush the pea mixture with a potato masher to create a creamy, slightly chunky texture. STEP 4 Toast the bread, place on a plate, then pile the smashed peas on top. Serve with sautéed mushrooms and a sprinkle of dried red chilli flakes (or finely sliced red chilli), if you like. |
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This has become a non-negotiable and it's been amazing for my mental wellbeing, helping me stay so much more present and give so much more to my girls. |
Everything you need to boost your mood. Our hazelnut milk blended with cacao (I'm still loving ceremonial cacao in place of my second coffee), a splash of maple (or honey) and a tablespoon of nut butter. Creamy, sweet, so good. |
Matthew and I have done this class almost every day this month. I love the ease and simplicity of it, it's incredibly effective at helping me find space between my thoughts, allowing time for genuine quiet and carving out the space I need to feel calm, even when life is going at 100mph the rest of the day! |
    
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