Ice cold and ready for summer, this dairy free banana milkshake with peanut butter is also vegan, perfect for a hot day and anyone's diet, it's a summer drink that will keep you cool and your tastebuds tantalised. Made with any non-dairy milk, frozen banana, a smattering of peanut butter and topped with crushed pecans, it's even more delicious than it looks.

Dairy Free Banana Milkshake with Peanut Butter, Shame and Sharing Life Experiences

Gavin Wren Dairy free baking, Drinks, Vegan

What’s more important in life? Honest, open connection to other people or a dairy free banana milkshake recipe mixed with peanut butter and topped with pecans? The answer lies in their similarities, as you’ll see…

I’m lost. Really, I don’t know what I’m doing. I hit two hundred blog posts just over a month ago, I’m about to hit three years of blogging and I’m reaching a creative hiatus. I promised myself at the beginning that blogging will be what I want it to be. I swore never to cling to a certain subject or style, simply because that’s what I did last week; it’s the creative freedom which brought me to blogging, so creative freedom is what I must defend if I’m to continue to thrive in my blogging.

To be frank, I enjoy writing about life the most. Food may feature, because there is something utterly compelling about… come and read more…

It's time to take advantage of the beautiful British asparagus season, what better way than simple spelt tempura asparagus, served with a delicious garlicky aioli. This may sound complicated, but they are such simple recipes that give a feeling of mastery and sound utterly seductive. These vegetarian dishes make beautiful starters which your guests will be seriously impressed with.

Spelt Tempura Asparagus with Aioli

Gavin Wren Recipes, Small Bites, Spelt & ancient grains, Starters, Vegetables, Vegetarian

There are recipes in this world which are hurried through the dining room with an aura of devout reverence, as their presence at the table embodies the pinnacle of gastronomic endeavour. I have always held tempura in such lofty esteem, regarding it a delicacy of such immeasurable finesse, that it would be sacrilege for a homely cook of my standing to even attempt it. God forbid.

Yet, after an afternoon of frolicking with flour, ice cold sparkling water and the most beautifully fine, delicately fresh, organic British asparagus, tempura’s spell has been broken. I now feel comfortable sharing this delicacy with you, fully believing that it is within the reach of every single one of us, because it is beautifully simple.

Ladies and Gentlemen, I bring you Spelt Tempura Asparagus with Aioli.

Spring, along with the asparagus season, has well and truly sprung. The past few days of high twenties… come and read more…

weight loss secrets why diets don't work

Weight Loss Secrets – Why Diets Don’t Work

Gavin Wren Food Education, Food Opinion Pieces, Writing

“I’m going on a diet”

Really? (yawn) Again?

We’ve all been there. And we’ve all heard it before.

Diets Don’t Work.

Eating too much food is a big global issue. The amount of diet-related illness in the world due to over consumption is increasing massively and the UK is charging ahead with this.

63.4% of the UK population is overweight or obese. Sixty three point four percent. That’s a lot.

Almost no-one decides to become overweight or obese. I doubt that many people in the world start each day by planning to extend their burgeoning waistline, or become giddy with excitement about a shopping trip to buy trousers with an extra 2 inches on the waistline.

Despite this upward trend in body size, dieting and wellness is a national obsession. Millions of people bow at the alter of the latest weight loss… come and read more…

Today's recipe is a simple beetroot and mint salad with a pomegranate dressing, made with just a few ingredients and prepared in a matter of minutes. This delightful vegan and vegetarian dish makes a perfect side dish for a quick lunch or salad staple for the summer BBQ season.

Beetroot and Mint Salad with Pomegranate Dressing

Gavin Wren Recipes, Salads, Side dishes, Vegetables, Vegetarian

Today’s recipe is a simple beetroot and mint salad with a pomegranate dressing, made with few ingredients and whipped up in a matter of minutes. This delightful vegan and vegetarian dish makes a perfect side dish for a quick lunch or salad staple for the summer BBQ season.
My spiritual culinary hero, Edouard de Pomiane sums up beetroot beautifully in his book ‘cooking in 10 minutes’.
“Beetroot can be a very pleasant vegetable. Its [sic] possibilities are exploited far too little.” – Edouard de Pomiane
He continues to describe several beetroot recipes which redefine the word simplicity, the most straightforward recipe being laid out using thirteen words, including the title. That, however, is not the shortest in the book.

Hero.

Edouard de Pomiane published that book in 1930, becoming hero to many of today’s most lauded cookery writers. The inside cover sparkles with comments from pillars of culinary knowledge Elizabeth David “

Roasted broccoli is a revelation! It’s a great way to cook this green, adding a welcome texture which can easily be ruined by boiling. Coated with garlic and olive oil, along with slightly crisped and browned edges, it brings a completely different flavour to this Brassica. Throwing in some chickpeas and a herb yoghurt rounds it off beautifully, making a truly engrossing vegetarian side dish to bring to the table.

Roasted Broccoli with Herb Yoghurt

Gavin Wren Recipes, Side dishes, Vegetables, Vegetarian

A Big Day.

Today is spectacular milestone in the history of my blog.

It’s the day that I publish my two hundredth blog post. I can feel a huge surge of pride and satisfaction having created such a significant body of work. This is a very special moment for me, I feel a sense of joy, in recognition of the commitment required to reach two hundred blog posts.

I love a few stats, so here’s what 200 posts consists of, since 31st July 2014…

33 months, 1003 days, 193408 words, 1325 images, approximately 1280 hours writing, cooking, photographing and editing

…not to mention untold hours researching, using social media or swearing at Wordpress and my theme.

What have I learned?

A lot, I’ve learned a phenomenal amount whilst creating this blog. I have gained a heightened knowledge, not only about writing, photography, cooking and creating a

Traditional Caprese salad doesn’t have pesto, balsamic, loads of herbs or other ingredients, it’s just fantastic tomatoes, mozzarella di bufala campana, basil, extra virgin olive oil and salt and pepper. That is all you need for the most amazing, light, bright, fresh mouthful of summer. When you see the tomatoes in season, it’s time to jump at this perfect vegetarian lunch dish and KISS! (Keep It Simple, Stupid!)

Caprese Salad – Mozzarella, Tomato and Basil

Gavin Wren Recipes, Salads, Small Bites, Vegetables, Vegetarian

Today, I revisit the world of beautiful Italian simplicity, the Caprese Salad. Borne out of luscious hot summers that gift the Italian land with amazing tomatoes, they marry with thick wedges of traditional Mozzarella di Bufala Campana perfectly, creating a dish that deserves only the best ingredients, and nothing else will do. Along with it’s stablemate, the Tricolore Salad, the Caprese sits in the throne of elegant beauty amongst dishes, so often bastardised by those who don’t know better. On the other hand, you, my friend, do know better, or at least you will do, in about 730 words time.

Last year I published a rant about how Italian food is debased by people’s interpretations of it. Italian dishes often require just a few ingredients, which makes them incredibly accessible and simple, but they should be the most amazing examples of the ingredients that you can find.