When I moved out of London a few months ago and into deepest darkest Hertfordshire, one of my biggest worries (because I’ve totally got my priorities right) was that there would be a huge lack of Vegan options.

We were utterly spoilt for choice living in Hampstead. We were a five minute walk away from Le Pain Quotidien, with their chilli and their chocolate cake, and Silverberry Cafe, with their delicious Banana Bread. We were a five minute bus ride away from Club Mexicana, ten minutes on the tube to Yorica and we could get Firezza delivered directly to our door.

Thankfully our new tiny Town does have a few places we can eat out at, we’ve got a banging Chinese (that I’m frighteningly addicted to), our local cafe has a Vegan breakfast and I’ve been helping some other local business to work on adding some Vegan options. It’s certainly turned out to be an easier transition than I anticipated.

Since we’ve moved outside of the M25, we’ve been searching out all of the Vegan places the home counties has to offer.

First on the list was, of course, The Den in Colchester. Opened by Husband & Wife duo Rob & Jen in 2015, they are famous for their epic burgers and beautiful cakes, I’ve been drooling over their Instagram for years and my visit did not disappoint. View Post


Chimichurri is an Argentinian sauce made from parsley that is traditionally used as a garnish for steak and it’s super fun to say.

I first tried it at Club Mexicana as they use it on their infamous Tofish Tacos. From the second I took my first bite, it was love. We started making our own version at home to tide us over between CM visits.

Chimichurri sauce is lemony, garlicky, fresh and zingy. I would highly recommend making up a batch and smothering it on top of some homemade Tofish Tacos ASAP!


Prep Time: 5 minutes


  • 1 large handful of parsley (remove as many stalks as you have the patience for)
  • 40ml of good quality oil (I used rapeseed but olive oil is great too)
  • Juice of 1 lemon
  • 5ml white vinegar (optional, but I like it)
  • 2 pinches of chilli flakes
  • 2 pinches of good quality salt
  • 4-6 cloves of garlic (roughly chopped)


  1. Throw everything into a pestle & mortar and bosh the ingredients together until everything is nicely mixed.


You will find that the oil will separate and that is fine, just stir it up before spooning on to your meal. The oiliness of the chimichurri is it's true beauty!




In what has been deemed “The Best thing to happen to East London since forever”, Club Mexicana has taken over the kitchen at Pamela in Haggerston. If that wasn’t exciting enough, they’ve done it with an entirely new menu and everything is made from scratch. I repeat, EVERYTHING IS BEING MADE FROM SCRATCH!

That includes the tacos…which includes popping the kernels of the corn in order to make the tacos!!! A whole lot of love has gone into every item on the menu. View Post


My friend Mel recently joked that she was going to create an Instagram account to show the behind the scenes of my Instagram posts to show all of the crap I push out of the way of the shot (crap which I usually push towards or on her). View Post