Plant Powered Food Swaps | WK Kellogg

Some food styling and recipe development work for WK Kellogg as part of their social media campaign for their new plant based granolas, filmed with Tinderflint.

Here I developed 3 recipes to encourage people to make plant based swaps in their diet, a soy mince bolognese, pulled BBQ jackfruit and a bean burger. The final video can be seen below.

Swiss Chard, Prosciutto + Gruyere Tart

This is a lovely little tart recipe that’s perfect for a summer lunch or even a picnic. It’s very customisable, just swap in whatever seasonal veg you like. If you can get your hands on rainbow chard it’s great for adding extra colour to the tart.

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Swiss Chard, Prosciutto +Gruyere Tart


Pastry; 190g Plain flour Pinch of salt 120g Unsalted butter, chilled and diced 1-2 tbsp Cold water

Filling; 1 Small bunch of Swiss chard 2 tbsp Olive oil 1 Medium red onion, finely chopped 4 Slices of prosciutto 3 Medium eggs, beaten 150ml Semi skimmed milk Salt + Pepper 80g Gruyere, grated


  1. Begin by making the pastry; sift the flour and salt into a bowl and rub the butter into the flour until it resembles breadcrumbs. Stir in the water, a little at a time, until it comes together into a ball. Flatten the pastry into a disc, wrap in cling film and leave to rest in the fridge for 30 mins.

  2. Roll out the pastry out on a lightly floured surface until large enough to line a 23cm loose bottom tart tin. Gently lift into the tin, press the pastry into the edges then trim off any excess by rolling the rolling pin over the top edge of the tin. Prick the base of the pastry all over with a fork then refrigerate for a further 30 mins.

  3. Preheat the oven to 160ºC. Line the pastry case with foil and fill with baking beans, pushing them against the sides. Bake for 10 mins, then remove the foil and beans and bake for a further 20 mins. Remove the tart case from the oven then turn it up to 180ºC.

  4. Heat the oil in a frying pan, add the onion and cook gently over a low heat until the onion is soft and golden. Trim the stalks from the chard and chop them finely, add them to the pan along with the leaves and cook for a few minutes until wilted. Transfer to a bowl and set aside to cool.

  5. Return the pan to the heat and fry the prosciutto until crispy.

  6. In a large bowl, beat the eggs and milk together along with a good pinch of salt and pepper.

  7. Spread the onion and chard mixture over the base of the pastry case and sprinkle over half of the gruyere. Carefully pour in the egg mixture and top with the crispy prosciutto and remaining cheese.

  8. Bake for 30-35 mins until the top starts to brown and the filling has set. Serve hot or cold.

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Cheddar + Courgette Waffles

When it comes to brunch, I’m usually a fan of anything soaked in maple syrup - french toast, pancakes, waffles…the lot, but these cheesy waffles are enough to swing me over to the savoury side. Whack a fried egg on top and it’s even more of a winner!

Cheddar + courgette waffles


1 medium courgette 150 g self-raising flour 1 tsp baking powder Generous pinch of salt 1 medium free range egg 250ml milk (I used semi skimmed cows milk but you could use plant based milk if you would prefer) 100g cheddar cheese, grated


  1. Preheat your waffle maker according to the manufacturer’s instructions. Grate the courgette and tip onto a clean tea towel and squeeze out as much moisture as possible. Spread the grated courgette out over a few sheets or kitchen towel, or a dry tea towel, and leave to dry out further whilst you make the batter.

  2. Sift the flour, baking powder and salt into a mixing bowl. Whisk the egg and milk together in a jug and slowly add to the dry ingredients, whisking as you go to create a smooth batter. Stir in the cheese and grated courgette.

  3. Brush your waffle iron with a little oil then ladle in the batter. Cook for 3-4 minutes or until golden brown and crispy on the edges. Serve immediately.


Excess batter can be kept in the fridge for a couple of days in an airtight container. The cooked waffles also freeze well, just leave to cool then freeze in a zip lock bag, pop them in the toaster to reheat.

The Ultimate Chilli (incl. Vegetarian + Vegan Alternatives)

I love me some Mexican food and I wanted to share my go to chilli recipe, great on nachos, tacos, burritos…you get the idea. There’s nothing groundbreaking about this recipe, in fact it’s pretty darn basic, but that’s why I love it. The success of this chilli isn’t about a long list of ingredients or snazzy techniques, it’s having the patience to cook the few ingredients slowly to bring out their best flavours. It’s actually my husband’s recipe and I’m generally not allowed to get involved, so I’ve also included my own vegan chilli recipe in case beef isn’t your jam.


I’ve served the vegan bean chilli here on nachos and it’s just as delicious as it’s meaty counterpart - and I don’t say that lightly, like when someone eats a sweet potato brownie and says it’s better than a normal brownie…it’s not Susan, you’re lying, or you’ve never eaten a proper chocolate brownie - this chilli is legit, really tasty!


Chilli Con Carne


2 x 400g tins mixed beans (i.e. pinto, black eyed, chick peas, haricot, lima, borlotti, cannellini) 2 tbsp Olive oil 500g Ribeye steak (or any other beef cut) 2 White onions, finely chopped 2 Garlic cloves, finely chopped 2 Red chillis, finely chopped 3 x 400g tins chopped tomatoes Salt + Pepper

Serves 6


  1. Preheat oven to 140ºC. Drain the beans and tip into a bowl of cold water then leave to one side whilst you prepare the chilli.

  2. Heat the oil in a large, cast iron casserole dish (or something heavy based and lidded) over a low heat. Add the garlic to the pan and cook gently, being careful not to let it burn. After a couple of minutes the garlic should have taken on some colour, you can now add the onion and chilli - if you don’t like things too hot, omit the seeds at this stage and add a pinch of dried chilli flakes instead for a milder heat. Stir everything together and leave to cook over a low heat whilst you prepare the meat.

  3. Place the steak onto a chopping board and chop into rough pieces then add a good pinch of salt and pepper. Continue chopping into fine chunks.

  4. The onions, garlic and chilli should now be soft and golden. With a wooden spoon, push the vegetables to one side of the pan and turn the heat up to high. Once hot, add the beef to the clear space in the pan and leave to brown. Be careful not to move the meat too soon, it’ll stick and tear, the meat will release itself after a minute or so. Once you have a good amount of colour on all of the meat turn the heat down low. Drain the beans and add to the pan then stir everything together. Throw in the tinned tomatoes and bring to a simmer, pop the lid on and cook in the preheated oven for 4 hours (2 hours minimum).

  5. Halfway through cooking, take it out of the oven and give it a good stir through and if you feel it’s looking a bit dry, add a little water. Once cooked, taste for seasoning and add salt as needed.

Note; If you are preparing the chilli ahead of time, allow to cool to room temperature before refrigerating or freezing. It will keep for 5 days in the fridge or up to 3 months in the freezer.


mixed bean chilli (Vegan)


2 x 400g tins mixed beans (i.e. pinto, black eyed, chick peas, haricot, lima, borlotti, cannellini) 2 tbsp Olive oil 2 Garlic cloves, finely chopped 2 Red onions, finely chopped 1 Red chilli, finely chopped 1 tbsp Cajun spice 200g Cherry tomatoes (mixed colours if you can get them), quartered 1 x 400g tin chopped tomatoes 1 tbsp Tomato puree 1 tsp Soft brown sugar Salt, to taste 125g Fresh spinach

Serves 4


  1. Drain the beans and tip into a bowl of cold water then leave to one side whilst you prepare the chilli.

  2. Heat the oil in a large, heavy based pan over a low heat. Add the garlic to the pan and cook gently for a couple of minutes, being careful not to let it burn. Once the garlic has taken on some colour, add the onion, chilli and cajun spice, give everything a good stir then leave to cook over a low heat until the onions are soft and golden, about 5 minutes or so.

  3. Drain the beans and add to the pan, along with the fresh tomatoes. Stir then leave to cook for a few minutes until the tomatoes have softened. Now add the tinned tomatoes, tomato puree, sugar and a generous pinch of salt. Stir then cover with a lid and simmer on a low heat for 15-20 minutes. Check on it half way through and add a drop of water if it’s looking a bit dry.

  4. Stir the spinach into the chilli and cook for a few more minutes until the spinach has wilted. Taste for seasoning and add salt to taste.


This chilli freezes well but if you wish to do so I would recommend omitting the spinach when you first cook it and adding it in when you reheat the chilli for serving.


Tips for going plant powered | WK Kellogg

Another project with Tinderflint for WK Kellogg as part of their social media campaign to support the launch of their plant based granolas.

This time I was asked to create recipes to illustrate their tips for going plant based;

  1. Take baby steps - Start with meat free Mondays (vegan tacos)

  2. Don’t go alone - Buddy up with a friend (smoothie bowls)

  3. Prep your meals - Plan your week in advance (lunchbox ideas)

You can see the final campaign video below.