Three Dips with Moral Fibre Crackers

Dip, Dip, Dipping with Crack, Crack, Crackers all day long!!!

I’ve teamed up with the lovely people at Moral Fibre to create three fabulous dips that are perfect on their own with the lovely crackers moral fibre create and also with crudités, as part of mezze meals or eaten alongside falafels, grilled meat or fish! Super versatile, bright and incredibly delicious and good for you! I like to keep a few handy in the fridge so that I can mix my snacks up throughout the week and also to have alongside my meals. It’s great to have a savoury snack to hand!

So there’s three different crackers in the Moral Fibre range – courgette (my fav), beetroot and spicy! I’ve created three dips for each one but to be fair, the crackers are super versatile and work with pretty much all of them. Well.. ish! Maybe not spice and pesto but hey, whatever floats your boat!

I love all three dips and they always go down a treat with guests too as they are super vibrant and incredibly flavoursome, if I say so myself!

Let me know your favourite and how you choose to serve the dips! With cracker, with crudités or alongside meat/fish/pasta etc.


Leitchy xx

Pesto Hummus



1 can of chickpeas, drained and rinsed well

55g fresh basil

1 garlic clove, skin removed

half a lemon, juiced

25g parmesan, grated

2 tbsp light tahini

3 tbsp olive oil

salt and pepper

60g brazil nuts


Start by toasting the brazil nuts in a dry pan over a medium heat until golden.

Pour the brazil nuts into a food processor with the remaining ingredients and blend until smooth.

Keep scraping down the ingredients from the side of the bowl and blend again until smooth and combined.

Scoop the hummus into a bowl.

Top with a drizzle of olive oil and some finely chopped nuts.

Keep in the fridge.

Courgette and Tahini Dip


Ingredients –

450g courgettes, ends removed and halved legthways

3 tsp light tahini

1 garlic clove

half a lemon, juiced

a pinch of salt

olive oil

Optional – a sprinkle of Dukkah 


Preheat the oven to 200 degrees and line a tray with parchment.

Place the courgette halves, face up on the tray.

Pop in the oven for 35 minutes – soft and turning golden.

Pop the courgette in the blender with the tahinim garlic, lemon and salt.

Blend until smooth.

Scoop the dip into a bowl.

Top with a drizzle of olive oil and a sprinkle of dukkah.

Spiced Squash Dip


Ingredients –

1 medium to large butternut squash, peeled, seeds removed and cut into chunks.

salt and pepper

1 can of chickpeas

3cm by 1cm piece of ginger

3 garlic cloves, peeled and crushed

1 green chilli, roughly chopped

75g ground almonds

15g fresh coriander

2 tsp garam masala

1 tsp ground cumin

salt and pepper

100ml milk to blend – add gradualy

Nigella seeds to decorate – optional


Preheat the oven to Gas mark 6.

Pop the squash in a large roasting dish and season well.

Bake for 1 hour until golden and soft.

Tip the roasted squash and all the remaining ingredients except the nigella seeds into a food processor.

Blend until smooth.

Pour the dip into a bowl and sprinkle with seeds.

Keeps in the fridge – 3 – 5 days

Chocolate Chilli Con Veggie

Morning guys! Let’s talk chocolate! I love chocolate, I make and eat it all day long. Mainly in bake or raw form for my business and more often than not in smoothies, porridge and even chilli and spag bol. Normally I just add raw cacao powder to the chilli or rich beef sauce that adds a nice depth of flavour as well as a slight bitterness. I hear its also delicious rubbed on steak.. I’ll let you know when I try it! It sounds odd.. but it honestly makes the chilli 100% tastier! In this recipe I’ve used a chopped chocolate bar which adds a creaminess as well as the bitterness but just not as sharp. It’s such a comfort dish and one to keep handy in the freezer for lazy days/late evenings/cold nights! If you’re wanting to pull out all the stops, make some chickpea wraps or tortillas and serve these alongside the chilli.

Ingredients – serves three

1 tbsp coconut oil

2 small onions, diced

1 celery stick, sliced

2 small carrots, diced

2 pointed red peppers, diced

4 garlic cloves, sliced

salt and pepper

3 tsp ground cumin

1 tsp mild chilli powder

2 tsp mild paprika

2 tsp ground coriander

250g chestnut mushrooms, sliced

1 can black beans, drained and rinsed

500g passata

2 cups water

100g cashews nuts, chopped – preferably soaked for 3 hours, drained and rinsed

200g spinach

45g midnight Well and Happy Chocolate, finely chopped

1 tbsp pure maple syrup – optional

1 lime, juiced

4 heaped tsp coconut yoghurt

handful of coriander

unsweetened dessicated coconut


Heat the oil in a large deep pan and add the onions, celery and carrots. Fry over a low heat for 10 minutes/until soft.

Add the peppers and garlic and fry for 5 minutes.

Now add the spices and mushrooms and fry for a further 5 minutes.

Add the passata, water, beans, salt and pepper and bring to the boil for 10 minutes.

Then turn to a simmer for a further 10 minutes.

Meanwhile toast the cashews in a dry pan over a medium heat until golden.

Add the chocolate and toasted cashews to the chilli and stir well.

After five minutes stir through the spinach and maple syrup if using.

At this point the chilli should have thickened.

Stir through the lime juice and half the corriander, then turn off the heat.

Divide the chilli between three bowls.

Top with the remaining corinader, a dollop of coconut yoghurt and some dessicated coconut to sprinkle.


Leitchy xx

An Interview With Nibbly Pig

Hey guys! Nibbly Pig – A Sheffield Food Blogger has interviewed me about my blog, ethos, way of cooking, inspiration and love of food!

Follow the link below to find out more 🙂

Egg, Apple and Kohlrabi One Pan

It’s Spring!! Officially this time! I know I’ve banged on about the sun shining and things but now it’s actually Spring and I couldn’t be more excited! By far my favourite season!!

As I mentioned last week, I like to eat seasonally. I also like to adapt my recipes/initial ideas to what’s available in my local organic grocers. I know everyone says it’s so much more expensive to go to the grocers but for me personally, it’s half the price! Not just saying it! When we go to the supermarket now, we actually can’t believe how much more expensive it is!! Plus it’s like a little village like community as you get to know the shop owners and everything is so much fresher, nothing goes to waste, as you buy exactly the amount you need and you get to eat seasonally and organically and be so much more experimental when what you initially wanted, isn’t available. I LOVE IT! So this recipe is actually a good example. I went to the grocers wanting a celeriac to make celeriac and apple baked eggs but they had non. So my grocer recommended I try kohlrabi! It tastes nothing like celeriac but its super delicious! Raw it tastes like radish (I’ve seen it used in raw vegan sushi at Nama Foods) and cooked it tastes like a starch free white potato! So good! Definitely going to experiment with it more! I think you could easily trick people into thinking it was a potato! Especially in a stew!

I’ve combined the kohlrabi with apple and parsley as initially planned and a gouda style cheese but a swiss or parmesan would also work wonderfully!

Ingredients – serves two

1 tbsp coconut oil

1 celery stick, sliced

1 red onion, halved and sliced

4 small kohlrabi, peeled and finely sliced

1 large red apple, diced

salt and pepper

a large handful of chopped parsley

4 eggs

70g teifi, unpasteurised gouda style cheese/swiss/parmesan, cubed/grated

a little more parsley to serve


Melt the coconut oil in a frying pan.

Add the celery and onion and fry until golden. Add the kohlrabi and apple and fry until soft.

Season well and stir through the parsley until whilted.

Crack in the four eggs, one in each quarter of the pan and scatter over the cheese.

Cover with a lid and turn down the heat, leave to cook until the eggs are cooked through or still a little runny in the center – 5 – 12 minutes.

Turn off the heat and use a fish slice to dive the mixture between two plates, making sure both plates get two eggs each.

Scatter with a little more parsley and serve.


Leitchy xx