Heather Whinney

✨I am loving The ultimate Air fryer cookbook! One basket meals by best selling author Clare Andrews @airfryeruk ✨It’s full of really simple recipes including: meat, fish, veggie and desserts! ✨Available to Buy now! ✨published by @michaeljbooks   ✨I’ve chosen a veggie recipe – spicy sticky mushrooms with rice – Yum! ✨Only 10 mins prep: 500g shitake mushrooms, cleaned and halved 500g button mushrooms , cleaned and halved 3 tbsp light soy sauce 5 tsp ginger paste 3 tsp garlic paste 5tbsp runny honey 5 tbsp hoisin sauce 1 tbsp siracha (more if like it spicy)   ✨In a large bowl, mix together all the sauce ingredients – add mushrooms and toss until combined ✨Remove the crisper plate and set the airfyrer to 190C add the mushroom mix to the basket – So easy   ✨Cook for 15-20 mins, giving them a stir halfway, until starting to brown lightly at the edges. Top with: 3 spring onion, finely sliced, 1 red chilli, finely sliced, 1 tsp sesame seeds ✨Serve with rice   ✨Super tasty, no-fuss lunch or dinner sorted ✨   #airfry #airfried #airfriedrecipes#booksofinstagram #bookaddict #bookstagrammer #bookaholic #tbr #comfortmeals #bookstack #bookstagrammer #instabooks #bookpost #igreadsuk #dinnnerinspo #easyfood #easyfoodrecipes #homecooked#cookery #authorsofinstagram #recipebook #cookbooks #GreenSlowCooker #TheUltimateAirFryerCookbookOneBasketMeals

Yesterday I made this delicious slow cooked red Thai curry and it was delicious! The recipe is from @one_pot_veggie new slow cooker book! Which is packed full or slow cooker ideas! 💚 Go and take a look at Heather’s channel, and to see what recipe from my book she’s chosen to cook too! 🩷 #slowcooked #slowcooker #booksofinstagram #tbr #easyfood #comfortmeal #comfortmeals #cookbooks #womensupportingwomen #igreads #bookpost #dinnerinspo #cookbooks

📣 🌱📖 **Big Announcement!** To celebrate #WorldVegetarianDay, I’m beyond excited to share with you my latest book #thegreenslowcooker Recipes @one_pot_veggie Photography @williamsnapper Published with @michaeljbooks 👉Available January 2025, You can pre order from Amazon. Whether you’re a vegetarian eater or just looking to add more veggies to your diet, this book has something for everyone. delicious one-pot meals, these easy, slow-cooked recipes are packed with nutrition and flavor 🌿 #VeggiePower #SlowCookerRecipes #VegetarianLife #vegetarian #slowcooker

Jerusalem artichoke and potato roast Jerusalem artichokes are still available, they are so good roasted, adding a sweet woody flavour and pair so well with potatoes and roasted garlic – This would make the perfect side roast for Easter lunch or as a main with a robust grainy salad and feta. 1 Pre-heat the oven to Gas 6/200C/180C fan oven. Add the potatoes, Jerusalem artichoke, garlic to a large roasting tin. 2 Toss with 1-2 tbsp olive oil, season with sea salt and freshly ground black pepper, and turn to coat. Put in the oven for about 40 mins to 1 hour or until potatoes are tender and everything is beginning to char nicely. Add the chilli and orange peel for the last 20 mins of cooking. 3 Squeeze over the juice from the oranges and toss well with the parsley, transfer to a serving platter. Photographer @williamsnapper #jerusalemartichoke #seasonalrecipes #foodphotography #recipewriter #onepotrecipe

Leek and mushroom pie Serves 4-6, prep 20 mins, cook 1 hour It’s still cold enough for a pie, and everyone in the family will love this. Sweet leeks with mustard sauce, topped with a golden crust, all in one pot! 1 Preheat the oven to 200C/Gas 6/180C. If making your own pastry, tip flour into a large bowl with a pinch of salt, mix, then rub in butter with your fingertips until it resembles breadcrumbs, trickle in ice cold water, mixing it gently until it starts to come together as a ball. Flatten, wrap in cling and put in fridge until ready to use. 2 The filling: heat 1 tbsp olive oil in a large shallow oven proof pot (I used a 30cm Le creuset dish) add the leeks, season with sea salt and freshly ground black pepper and cook for about 6-8 mins or until soft, push them to one side and add the mushrooms and cook until beginning to colour. Stir through the mustard. 3 Stir in the flour then slowly add the milk, stirring as you go, cook it for a few mins. On a floured board roll the pastry out larger than the dish. Cut a 2cm strip around the edge, wet the edge of the pot with a little water and stick the pastry strip around the edge of pot then using the rolling pin, lift the large sheet of pastry on top, pinch the edges together then trim, and slash the top to allow steam to release. Brush with egg wash and put in the oven for about 30-40 mins or until golden brown. Slice to serve. Photographer 📸 @williamsnapper #onepotmeal #vegetarain #leekrecipe #seasonalcooking #foodphotography

Veggie creamy sausage pasta Serves 4, prep 5 mins, cook 20 mins In need of another pasta recipe? Yes! This will satisfy the meat eaters, the veggies and the kids. Serve it as an easy mid- week dish or pile it high for a weekend supper with a rocket and tomato salad on the side. 1 Heat a drizzle of olive oil in a large heavy based pan, add the onion, season with sea salt and freshly ground black pepper and cook for 2-3 mins until softened. Stir in the garlic and sage leaves and cook for a few seconds then add the roughly chopped sausages and break them up in the pan using the side of a spatula until they become lightly minced. Stir and cook for 5-6 mins or until turning golden, adding a little more oil if needed. 2 Pour in 300ml of hot vegetable stock and let it bubble, reduce the heat and stir in the cream and crème fraiche and heat and stir for a few more mins, top up with a little more hot water if it starts to dry out too much. Stir through chilli flakes, taste and season some more if needed. 3 While that is cooking, add the pasta of your choice to a large pan of boiling salted water and cook pasta for about 10-12 mins or as per pack instructions. Drain and return to pan with a ittle of the water, then tip it into the sausage sauce and stir so it all gets coated. Top with a few more chilli flakes if wish, chopped parsley and grated fresh Parmesan. Serve piping hot. Photographer: @williamsnapper recipe: Heather whinney @the.plantpod #veggierecipes #cookerywriter #onepotrecipe #foodphotography

Chickpea, sweetcorn and noodle soup Serves 4, prep, 5 mins, 20 mins In need of a cold weather pick up – this is the soup for you. It ticks a lot of boxes, its super easy to make, its cheap, its filling and wholesome, and tasty of course! 1 Heat a drizzle of olive oil in a large heavy based pan, add the onion, season with sea salt and freshly ground black pepper and cook for a 2-3 mins to soften then stir in the garlic, and a pinch of freshly grated nutmeg. 2 Add the chickpeas, sweetcorn and soy sauce, stir, then add 900ml hot vegetable stock, and bring to the boil. Let it simmer for a while to allow the flavours to develop. Add the noodles to a bowl and pour over hot water and leave as per pack instructions, then drain. 3 Add a squeeze of lemon juice to the soup, taste and season as needed and add splash more of soy sauce if wish. If it needs topping up with a little more hot water do so, but you don’t want to dilute the taste too much. Add noodles, scatter of chilli flakes and parsley and a grated parmesan if using. Serve piping hot. Slurping required. Food photography:. @williamsnapper recipe: heather Whinney @the.plantpod #cookerywriter #foodphotography #winterrecipes #chickpearecipes

Stir fried sprouts with miso and a tahini dressing Serve 2 (as a main) 4 (as a side) prep 10 mins, cook 20 mins This really packs a flavour punch, bitter sprouts are transformed and tossed with a umami hit of miso and the sweetness of honey. A tahini and lemon drizzle cuts through perfectly – it really hits the spot. 1 Drizzle a little olive oil into a large heavy based shallow pan or large frying pan or wok, add the red onion, season with a pinch of sea salt and some freshly ground black pepper and cook for a couple of mins until beginning to soften then add the chill, cook for a further min or so then add the garlic and stir fry for a min. 2 Add the chopped sprouts and thyme and stir fry for 5-6 mins, on a high heat, moving them around the pan, add a little more oil if needed. You want the sprouts to start to turn golden and become tender. 3 Add the vinegar and toss well then stir in the honey and miso and continue to stir fry. If it looks too dry add a little hot water from the kettle to loosen it, but you don’t want the mixture wet. Taste and season some more if needed. Scatter over the flaked almonds (you can toast then a little in a small fry pan first if you wish) 3 Whisk together the tahini and lemon juice and drizzle in hot water, keep mixing until it is the right consistency, it may go a little lumpy at first but it will come right. Taste and add a little sea salt if wish. Drizzle over the sprouts. Enjoy! Photographer credits: @williamsnapper recipes: heather whinney @one_pot_veggie and @the.plantpod #veggierecipes #sproutrecipes #foodphotography #cookerywriter #onepotmeal

Spring pasta with chard, asparagus, basil and ricotta This is a riot of colour and a mix of simple spring flavours – it’s a one of those pasta dishes that lends itself to a quick family midweek supper or something a bit more glamorous for the weekend served alongside salad, bread and wine. (although midweek suppers always seem to include wine at our house!) Serves 4, prep 15 mins, cook 20 mins 1 Heat the olive oil in a large pan, add the spring onion, season with a pinch of sea salt and freshly ground black pepper and cook for 2-3 mins until softened then stir through the garlic and cook for a few seconds more. 2 Now add the chard stems and asparagus and continue cooking and stirring around the pan. Drizzle in more olive oil if needed. Throw in the chard leaves and continue to cook until asparagus and chard stems are tender, about 6 mins. Keep moving them around the pan so they don’t burn. 3 While that is cooking add the pasta to a large pan of boiling salted water, cook for about 12 mins or until pasta is tender, drain and return the pasta back to the pan with a little of the hot water then tip the pasta into the chard mix, add the basil and ricotta and chilli flakes and gently stir to combine. Tip: really nice with a little lemon zest added at the end #onepotmeals #vegetarianrecipes #rainbowchard #pastarecipe #seasonalvegetables #springrecipes #foodphotography #cookerywriter Photography credits: @williamsnapper Recipes: Heather Whinney at @one_pot_veggie and one half of @the.plantpod

Green bean, olive and tahini one pot These type of one pot dishes just keep giving – they are easy to prepare, taste better the next day and they are perfect for the freezer. Serve it with either brown rice or bulgar wheat. 1 Heat the olive oil in a large pot, add the onion and a pinch of sea salt and freshly ground black pepper, cook for about 2 mins then stir through the garlic and cook for a few seconds more. Now add the spices and turn to combine. 2 Tip in the canned tomatoes along with 3 cans of water, chop the green beans into three and add these to the pot, bring to the boil then reduce to a simmer and cook gently for about 40 mins until beans are tender. Top up with more hot water if it starts to dry out at all. 3 Stir through the tahini, add the olives and half a bunch of fresh dill. Simmer for a little longer until all the flavours come together, taste and season as needed. Top with remaining dill to serve. Tip: This is delicious with crumbled feta over the top - use black or green olives in this dish, I prefer the green in this as they are tangier. #greenbeansrecipe #onepotvegetarian #seasonalrecipes #vegetarianrecipes #onepotmeal #foodphotography #cookerywriter #greenbeans #springrecipes Photography credits : @williamsnapper Recipes: Heather Whinney @one_pot_veggie and one half of @the.plantpod

Celeriac, chard, plum and lentil roast This really is autumn in a roasting tin - chard is two veg in one, crisp stalks and earthy spinach like leaves. This is nice served with some sour dough bread and a spoonful of spicy chutney on the side. Serves 4-6, prep, prep 20 mins, cook 1 hour 1 Preheat the oven to 200C/gas 6/ 180C fan oven. Add the celeriac and rosemary and toss with olive oil, season with pinch sea salt and freshly ground black pepper. Put in the oven to roast for about 20 mins. 2 Now add plums, chard stems and return to oven for a further 30 mins or so until everything starting to become tender. 3 Remove tin from oven, stir in lentils and leaves, and add a splash of cider, stir and scatter over walnuts, then put back in the oven for about 15 mins. Serve with Parmesan or pecorino shavings. Tip: If prefer, steam the leaves before stirring them into the roasting tin at the end. Tip: throw the walnuts in towards the end, if they over roast they can become bitter photography @williamsnapper #celeriac #seasonalrecipes #vegetarian #onepotrecipe #foodwriter #foodphotography

Marrow and Jackfruit casserole with apple, baby onions and cider A ‘meaty’ pot of goodness – seasonal marrow loves tomatoey flavours and this is simmered with cider and apple for a delicious autumnal mix. Topped with a handful of toasted breadcrumbs for some added texture. Serves 4-6, prep 20 mins, cook 1 hour 20 1 Heat 1 tbsp of olive oil in a large deep pot, add the peeled baby onions, a pinch of sea salt and freshly ground black pepper, cook for about 5 mins until softening then stir in 2 cloves chopped garlic, thyme leaves, chilli flakes, pinch of paprika and oregano. Cook for 1 min then add peeled and chopped marrow and turn to coat. 2 Turn the heat up, pour in the cider and bubble for a couple of mins then add the tomatoes, and fill the cans up with hot water from the kettle and add these. Let it boil again then reduce to a simmer, top with a lid ajar and cook for about 1 hour or until marrow tender and sauce melded together, topping up with more hot water if it needs it. Stir through the jackfruit and cook for 10 mins more. 3 While it is cooking, add breadcrumbs, parsley and lemon zest and cook in a frying pan until toasted and golden. Sprinkle over to serve. Serve with brown rice or bulger wheat or just crusty bread to mop up the delicious sauce. Photography @williamsnapper #onepotmeal #vegetarianrecipes #plantbased #marrow #seasonalrecipes #foodwriter #foodphotography