Cooking for a friend 

I love cooking for other people, I know that when I’m older I want a lovely big kitchen and a spacious dining room with the intention of hosting dinner parties. Whilst this may be a pipe dream as I currently live in a student flat with a kitchen that Sue and Aggie would love to get their hands on, I still love cooking for friends. 

Today in an attempt to be healthy, I cooked my lovely friend Ellie some spinach and ricotta tortellini, with red peppers and spinach in a cheese sauce. On the side we had peppers stuffed with feta, mixed olives with garlic and chilli, and kale roasted with olive oil and sea salt. 

One of the reasons I love tortellini is that it’s so simple (simply boil it for around five minutes) but so yummy and filling. It’s also currently on offer in Tesco as two for £3! 

I added in a whole bag of spinach to the simmering tortellini whilst I microwaved (yes I cheated a bit) some cheese sauce for a few minutes. I then sliced and diced some red pepper, drained the tortellini and spinach and mixed them with the cheese sauce and peppers. 

For the kale I simply filled a baking tray of fresh raw kale, added a glug of olive oil and a pinch of sea salt and roasted for about 10 minutes (just keep an eye on your kale as there’s a fine line between crispy and cremated!) 

We enjoyed this with a nice bottle of white along with our feta stuffed peppers and mixed olives, with lemon cheesecake (shop bought) for dessert. 

India x


Veggie Tikka Massala Recipe

This can be done on the hob as well, but I prefer to bung everything in the slow cooker as it’s so handy! 

You can either make the sauce from scratch or use a jar sauce of your choice (handy tip: Tesco’s own is yummy!) if you want to make your own here’s what you’ll need…


2 tbp garam masala

1 tsp turmeric 

1 tsp paprika 

1 tsp garlic granules/garlic powder 

1/2 ginger powder/ground ginger 

1 tin coconut milk 

1 tin of chopped tomatos

Coriander (if you like it) either fresh or dried, to taste, I usually use a teaspoon or two. 

Pop all this in your slow cooker! 

Now the other ingredients:

1 tin green lentils (drained)

1 tin chickpeas (drained) 

220g tenderstem broccoli (chopped roughly)

190g babycorn (chopped roughly)

1 brown onion (diced) 

You can also bulk it out by adding diced sweet potato if you like, I tend to boil the diced pieces to soften them before adding to the slow cooker! 

– add the ingredients to your sauce that is already in your slow cooker, and cook for around 6 hours on high (but it depends on your slow cooker) 

– depending on your taste you can add whatever you want to this for your “side”

– also using your slow cooker is great if you want to bulk cook meals, I’m a student and I usually get about 4 portions out of my slow cooker which I can use the next day or freeze!



First blog post

This is the post excerpt.

Hi all! 

I’m India and I’m a final year Sociology student at Newcastle university. I’m a feminist and a vegetarian. I enjoy going to the gym, as well as pole dancing and playing roller derby.
(Sounds a bit like the start to a CV, but moving on…) 

I’ve started this blog because I want to share different things, such as recipes, fitness and exercise routines, self-care tips as well as general blog posts that may centre around things I’m currently doing or  that are currently relevant. 

Hope you enjoy!!

India x