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One Plate Girl, Biggleswade (2026)

08/06/2026

Honey carrots on tahini yoghurt:

3 tablespoons yoghurt
1 tablespoon tahini
1/2 teaspoon dried thyme
1 garlic clove (crushed)
1/2 lemon (juiced)
1/2 teaspoon lemon zest
Pinch of salt
Mix.

Roasted carrots:
A bunch of baby carrots
1 tablespoon honey
1 teaspoon olive oil
Pinch of salt

Coat the carrots in salt and olive oil.
Roast in the oven at 220 degrees for 20 minutes. Add honey and roast for another 10 minutes.

Paprika butter:
Melt 1 tablespoon of butter and 1/2 teaspoon of paprika.
Melt and simmer until frothy (about 5 minutes) on medium heat.

Assembly: top the yoghurt with carrots, paprika butter, feta and thyme.

My side dish of dreams!!

07/06/2026

Honey-soy glazed salmon on crispy chickpeas and garlic yoghurt:

3tablespoons yoghurt
1 baby cucumber
1 tablespoon chopped dill
1 garlic clove
Pinch of salt
MIx.

Crispy chickpeas:
1/2 can chickpeas
1 teaspoon olive oil
Pinch of salt
1/2 teaspoon paprika
Drain the chickpeas and pat dry. Coat in olive oil, salt and paprika. Spread on a baking tray and roast for 20-25 minutes at 200 degrees.

Salmon:
1 salmon filet
1 tablespoon soy sauce
1 teaspoon honey
Pinch of salt

Salt the fish and air fry for 5 minutes.
Mix honey and soy and brush over the salmon. Continue cooking for another 5 minutes. Add more soy-honey mixture on top and continue cooking for 5 more minutes.

05/06/2026

Veggie protein plate:

Parsley yoghurt:
3 tablespoons yoghurt
2 tablespoons fresh parsley
2 tablespoons lemon juice
1 small garlic clove
Pinch of salt
Blend all ingredients together.

Crispy chickpeas:
1 cup of chickpeas
1 tablespoon olive oil
Pinch of salt
1/4 teaspoon paprika
Pat dry the chickpeas and coat in olive oil and the seasonings. Air fry at 220 degrees for 20 minutes, shaking occasionally.

Crispy kale:
A handful of kale leaves
Olive oil spray
Pinch of salt
Ensure the kale leaves are dry, spray them with olive oil and sprinkle a little bit of salt. Roast in the oven at 180 degrees for 10-15 minutes.

Roasted tomatoes:
10 cherry tomatoes
1 teaspoon olive oil
Pinch of salt
Mix the tomatoes with oil and salt.
Roast in the oven for 25 minutes at 180 degrees.

Pickled onions:
1/2 small red onion
1/2 teaspoons sugar
Pinch of salt
1 tablespoon white wine vinegar
Slice the onions thinly and coat in sugar, salt and vinegar. Leave to pickle for at least 10 minutes.

Serve with crusty bread

03/06/2026

Egg caprese salad:

1 teaspoon pesto
1 tablespoon yoghurt
1 tablespoon Parmesan
1/4 teaspoon garlic granules
Pinch of salt
1/4 lime (juiced)
Mix.

Top with 1 large sliced tomato, 1/2 ball of sliced mozzarella, 1 jammy egg and fresh basil leaves. Serve with toasted sourdough.

01/06/2026

Mango caprese salad:
1/2 mango
Basil leaves
1 mozzarella ball
Drizzle of olive oil
1/4 lemon (juiced)
Pinch of salt

Address

Biggleswade
SG188HS

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