Mushroom, Sun Dried Tomatoes and Spinach Omelette


This is a filling and easy midweek supper for two or a family of four – simply double up the ingredients to rustle up something quick and healthy in minutes.


Serves 2

4 eggs, beaten

200g mushrooms, peeled and thinly sliced

8 sun dried tomatoes, chopped

Handful of chopped spinach

1 tbsp of cooking oil

1/4 tsp Sumac powder

Salt and pepper


  • Heat the cooking oil in a large frying pan.
  • Put the sliced mushrooms in the frying pan and cook.

Dawn: I like mushrooms that are slightly caramelised so I cook mine until they start to look a little ‘charcoal grilled’ in appearance. It’s all down to personal preference so cook your mushrooms how you like to eat them.

Andrew: Can I use chestnut mushrooms?

Dawn: Yes Andrew any mushrooms really and again, it’s down to individual taste – or what’s in the fridge!

  • Next, pour the beaten eggs over the mushrooms and atop this egg mixture with the chopped sun dried tomatoes.

Dawn: I’ve used the oil that the sun dried tomatoes have been marinated in and this adds an extra special zing to the dish. 

Andrew: Or olive oil? 

Dawn: Yes, or olive oil or sunflower oil. 

  • The egg mixture will begin to look more opaque in appearance as it starts to cook.
  • Once the egg mixture is appearing a shiny, glistening opaque disk, sprinkle the torn spinach leaves over the top and continue to cook for 2-3 minutes.

Andrew: Spinach cooks rapidly and there’s also a lot of water content in it so you don’t need much cooking time to ensure it’s done. 

  • Next, place the frying pan under the grill to finish the cooking process.
  • Once the omelette is lightly golden and ‘solid-looking’ in appearance, the omelette is cooked and ready to serve, seasoned with a smidge of salt and pepper.

Dawn: I find it impossible to flip an omelette so I resort to placing the frying pan under the grill to finish off the omelette. 

Andrew: I won’t comment! Because I can flip! And on this flipping note, we’ll close and say please follow this food blog and our Twitter account at @Love_Food_UK: we have loads planned and more to share with you over the coming weeks. 

Dawn: Oh, before I forget: dust the cooked omelette with sumac and hey, pesto! A great, tasty and super quick meal after a long day. See you soon!

Plentiful Curried Parsnip Soup


So morish a recipe if ever there was one! Filling, tasty and a firm favourite that makes a great starter or a substantial lunch.


Serves upto 6

1 tbsp cumin seeds

1 onion, sliced and chopped

600g of parsnips, peeled and chopped

1.2l vegetable stock (using two-three stock cubes)


  • Put the cumin seeds into a large saucepan and toast for about 5 minutes until they are releasing their heady aromas.
  • Add the chopped onion.

Andrew: Where’s the cooking oil?

Dawn: I’m not using any in this recipe but it can be added to the saucepan after the cumin seeds have been toasted, if you prefer. 

Andrew: You could also use coriander seed and cardamom seed. Let them ‘pop’ in the pan and then crush with the back of a spoon or with a pestle and mortar before continuing.

Dawn: Interesting twist. I will try that one.

  • Cook the chopped onion until softened, for approximately 5 minutes or until tender.
  • Next, add the vegetable stock and the chopped parsnips.
  • Bring the saucepan contents up to boil and lower the heat.
  • Simmer until the parsnips are soft, for approximately 20 minutes.
  • With an electric hand whisk, blend the parsnips, cumin and vegetable stock mixture to form a smooth texture.
  • Serve warm with crusty, tasty wholemeal bread and add a twirl of single cream into the top.

Andrew: I love this soup! A veggie friend make some some time ago and it was delicious. For a fabulous variation grate some Bramley apple into the soup after it has been blended, heating through for 3-4 minutes to add the apple flavour and texture.

Dawn: And oh, so very simple to make!!! Costs pennies to achieve a really tasty and nutritious meal. 

For more tasty and easy meals, follow our blog here and our Twitter account over at @Love_Food_UK

Roast Root Ribbons


An easy side dish to accompany a nice Sunday roast, this takes minutes to prepare and once popped in the oven, you can get on and do what you need to do as it’s virtually self-cooking.

Andrew: I like dishes like this!


Services 4

8 large carrots

8 large parsnips

2 tsp of cooking oil

salt and pepper for seasoning


  • Peel and slice the carrots and parsnips into long ribbons.
  • Place in a saucepan of boiling water and partially boil for 5-10 minutes. 

Dawn: The partial cooking via boiling is optional and you can simply put the root veg into a large, ovenproof dish if you’re short on time.

Andrew: That’s usually what I do.

  • While the vegetables are partially cooking on the hob, pre-heat the oven to gas mark 6, 200 degrees centigrade electric and place an ovenproof dish with the cooking oil in, in it.

Dawn: I’m using the cooking juices from a tasty joint here to add an extra “umph” to the vegetables taste.

  • Next, drain the vegetables of the boiling water and place in the cooking fat.

Andrew: Can I add garlic halves?

Dawn: You can add any root vegetables you may have in, Andrew. You’re only limited by your own imagination. I have a lovely baked onion recipe that I’ll share later in our side dishes section, too.

  • Cook until the vegetables start to look ‘caramelised’ and crisp in appearance.
  • Turn the vegetables occasionally so the whole of the root becomes golden in appearance.
  • Serve hot, seasoned to personal preference.

Andrew: Is this really down to personal taste, Dawn?

Dawn: No pun intended! Yes, Andrew. I tend to leave them for about 45 to 60 minutes because I really enjoy the ‘caramelised’ taste. Very yummy!

Andrew: Easy peasey, lemon squeezy!

Dawn: Indeedy! And speaking of which, you can decide to add a little splash of lemon juice to the cooking oil if you fancy a zing to the finished cooked taste. 

Andrew: And don’t forget to follow our blog and Twitter account @Love_Food_UK to stay tuned for more easy, quick and inexpensive recipes!