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People flock to English beaches as coronavirus lockdown eases

Beaches across the south of England were packed on Wednesday as the country basked in the hottest temperatures since the coronavirus outbreak began. Since 13 May, people in England have been allowed to take unlimited amounts of outdoor exercise, sit in the sun, drive to other destinations, and play sports with members of their own household
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Thousands flock to beaches on UK’s hottest day despite COVID-19 warnings

Despite pleas from some councils urging people to stay away, many have visited beaches and parks on the hottest day of the year so far.

Sunbathers and picnickers were spotted taking full advantage of the easing of lockdown restrictions, which since last week have allowed people in England to sunbathe and spend an unlimited amount of time outdoors.

Police in Wales issued fines to drivers making non-essential journeys.

#coronavirus #COVID19 #UK

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Sky News videos are now available in Spanish here/Los video de Sky News están disponibles en español aquí

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What I Eat in a Day #49 (Vegan) Comfort Food Recipes AD | JessBeautician

Get £15 off your order with code ‘jessicabeautician’ at This video contains a paid for integrated partnership with Vegan Vinho.

Storage jars:*
Label maker:*
Frying pan:*
Knife (Gift):*
Plates & small bowls:*
Pasta bowls:*
Salt & pepper mills:*
Measuring cups:*
Measuring spoons:*
Measuring jug:*

1 cup oats
3 cups water
Pinch salt
1 cup plant milk:*
Pinch coconut sugar
1/4 tsp cinnamon
3 small bananas (1 1/2 per serving)
Handful flaked almonds
2 tbsp almond butter:*
2 tbsp maple syrup:*

Add the boiling water and a pinch of salt to a pan on a medium heat, add in the oats a quarter at a time, reduce the heat, stir and leave to cook for 20 minutes. Once the oats are cooked through, add in the milk, mashed banana and cinnamon, and continue to stir for 5 minutes. In a separate frying pan, add the nuts and 1 tbsp of maple syrup and toast until caramelised, add the sliced banana, stir and serve on top of the porridge. Mix the other tbsp of maple syrup with the almond butter and drizzle on top.

TOMATO, WHITE BEAN & BASIL SOUP (Serves 4, freezeable)
2 tbsp oil
1 white onion, chopped
3 cloves garlic, minced
1 red pepper
1 tsp paprika
1 tsp mixed herbs
1 tin tomatoes
1 can cannellini beans (or any white bean), rinsed & drained:
1 veg stock cube + 500ml water
Salt & pepper
Bunch fresh basil
Rye bread and pesto

Add the oil to the pan followed by the onion and garlic, then sweat those off until soft. Add in the red pepper and cook that off for a couple of minutes before adding in the paprika, dried herbs and tomato puree. Fry the herbs and puree off in the pan for a couple of minutes then add in the tinned tomatoes, beans and vegetable stock, then season with salt and black pepper. Bring the soup to a gentle boil, then reduce the heat and continue to cook with the lid on, for 25 minutes. After 25 minutes, add in the fresh herbs then transfer to a blender or hand-blend the soup until smooth.

Bird & Blend Ice-Cream Matcha (Get 20% off all tea with code ‘JESSTEABIRD71’):
Trek Salted Caramel Protein Bar:*

LENTIL TIKKA MASALA (Serves 4, freezable)
1-2 tbsp oil
Tikka Masala paste:
1 carrot, peeled & chopped
1 red pepper, chopped
1 can tomatoes
1 can coconut milk or powder:*
1 cup red lentils, rinsed & drained
Salt & pepper
Fresh coriander to garnish

Brown rice

Handful cherry plum tomatoes, halved
1/4 cucumber, chopped
1 red onion, sliced thinly
Juice and zest of 1/2 lime
1 tbsp olive oil
1 tbsp red wine vinegar
Bunch fresh mint
1/2 tsp ground cumin
Salt & pepper

Add the oil to a large pan followed by the Tikka Masala curry paste. Fry in the oil until heated through. Add the carrot and red pepper to the pan with the curry paste.Fry the vegetables off in the pan for around 10 minutes until they cook down and soften, and are well coated in the curry paste. Next, add the chopped tomatoes, coconut milk and the red lentils then seasoned it with salt and pepper. Stir well, then increase the heat to bring it to a gentle simmer and leave to cook for around 25 minutes until the lentils are tender. Meanwhile, make the salad by combining all the ingredients together well in a bowl. At this point the lentils should be cooked through and the sauce reduced and thickened slightly. Serve with brown rice and the salad.

Vegan Vinho Barrancôa white wine [Gift]:

Coconut Collaborative Salted Caramel Pot:*

Nails: ‘Ballerina’ [Gift] 30% off with code ‘JessB30’:

Disclaimer: This video contains a paid for integrated partnership with Vegan Vinho.

Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

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Store Cupboard Recipes (Vegan) | JessBeautician

1 tbsp smoked paprika
2 tsp garam masala (or curry powder)
1 tsp turmeric
1 tsp ground cumin (or cumin seeds)
1 tsp coriander seeds (or ground coriander)
1 tsp cayenne
Pinch cinnamon

1 thumb fresh ginger, grated
1 fresh chilli
2 cloves garlic
1 tbsp ground almonds (or almond flour):*
1 tbsp desiccated coconut
1 tbsp tomato puree
1/2 tsp salt

2 tbsp oil
1 white onion
1 can tomatoes:*
1 can coconut milk:*
1 can tomatoes
2 cans chickpeas, rinsed & drained
Salt & pepper

Toast the spices in a dry pan for around 5 minutes until they smell fragrant. Transfer to a pestle and mortar, then grind them together. Add the ginger, chilli and garlic, grind together until the paste is smooth. Add the ground almonds, coconut, tomato puree and salt. Grind again into a smooth paste. Add the oil to the pan then add the onion, and sweat it off until soft. Add two tablespoons of the paste in the pan, storing the remaining paste in a clean jar in the fridge, use within a week. Fry the paste in the onions for a couple of minutes. Add in the tomatoes, stir through the paste then pour in the coconut milk and chickpeas. Stir, bring it to a gentle simmer and leave on a low heat for 35 minutes to reduce slightly, leaving you with a thicker sauce. Serve with white or brown rice, quinoa or on a jacket potato.

RED LENTIL CHILLI (Serves 4, freeze-able)
2 tbsp oil
1 white onion, chopped
3 cloves garlic, minced
1 tbsp chilli powder
2 tsp smoked paprika
1 tsp cumin
1/2 tsp chilli flakes
1/4 cayenne pepper
1 red pepper, chopped
1 tbsp tomato puree
1 can tomatoes
500ml veg stock
1 cup red lentils, rinsed & drained
1 tbsp balsamic (or soy sauce/vegan Worcester)
1 tsp liquid smoke (or extra smoked paprika)
Salt & pepper
1 small can sweetcorn, drained

Drizzle the oil in a large pan on a medium heat, add the onion and garlic and cook them off in the oil until soft. Next add the spices. Turn the spices through the onion and garlic and fry them off for a couple of minutes. Add the red pepper and tomato puree, and fry off before pouring in the tomatoes, stock, lentils, balsamic, liquid smoke then season with salt and pepper. Stir the chilli until the sauce begins to thicken as the lentils cook, then leave on a gentle simmer, covered and for 25 minutes. Just before the chilli is done, add in the sweetcorn and stir. Serve on a baked potato, with rice, quinoa, in taco shells, fajitas, on loaded fries or on top of nachos.

BLACK BEAN BOLOGNESE (Serves 2, freeze-able)
2 tbsp oil
1 white onion (and/or carrot/celery), chopped
3 cloves garlic, minced
2 tsp dried herbs (or any dried herb)
1 tsp paprika
1/4 tsp chilli flakes (for heat, optional)
1 bay leaf
1 tbsp tomato puree
1 can tomatoes
1 can black beans, rinsed & drained :*
300ml veg stock
1 tsp marmite (or vegan Worcester sauce/soy sauce/balsamic)
Salt & pepper

Add in the oil, onion and garlic to a pan and sweat until soft. Add the dried herbs, paprika, chilli flakes and bay leaf. Turn the spices through and fry everything off for a minute before adding the tomato puree. Fry the puree off for a couple of minutes, then add in the beans, stock, marmite and season with salt and pepper. Stir, then using a potato masher, mince up the black beans. Simmer for 30 minutes on low, covered. Serve with spaghetti. You can also throw any extra fresh produce you have into this such as celery, peppers, carrots.

1 thumb ginger, grated
2 cloves garlic, peeled
3 tbsp tamari (or soy sauce):*
2 tbsp maple syrup:*
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp cornflour
1 tsp chilli flakes
1/4 tsp salt

1 tbsp sesame oil
1 tbsp tamarin (or soy sauce)

1 block tofu, pressed & cubed
2-3 tbsp cornflour
1 tbsp oil
2 tbsp sesame seeds

For the Sticky Ginger Sauce, blend all ingredients in a blender until smooth, or finely grate the ginger and garlic and whisk together with the other ingredients. Mix the tofu in the sesame oil, tamari and maple syrup and leave for 15 minutes.Toss the tofu through the cornflour on a plate, coating it evenly. In a large wok, add the oil and once hot, add in the coated tofu and fry it off on a medium heat until it begins to turn golden, turning it continuously. Once the tofu is crispy and golden, place on a plate and set aside. Cook your fresh or frozen vegetable of choice in the pan, pour in all of the Sticky Ginger Sauce, then add the crispy tofu back into the pan. Turn it a couple of times just to warm the tofu back through and to coat it in the sauce. Finally, add in a couple of tablespoons of sesame seeds. Serve immediately with white or brown rice, quinoa or noodles. This is another great dish you can throw any fresh produce into: broccoli, mushrooms, carrots, peppers, all work so well!

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We went on a Self-Isolation Vacation

…and YOU can too!
SUBSCRIBE for more drag videos ▶

Join us as we travel the globe having picked some truly dreadful destinations during a vacation spent entirely in our house. #SelfIsolation


#NOVYMPIA are a #DragQueen duo and real-life couple! For business inquiries please contact

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Please send your parcels to:
Unit 22371
Courier Point
13 Freeland Park
Wareham Road
BH16 6FH

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What I Eat in a Day #48 (Vegan) | JessBeautician

Frying pan:*
Baking dish:*
Knife (Gift):*
Plates & bowls:*
Salt & pepper mills:*
Measuring cups:*
Measuring spoons:*
Measuring jug:*

1 cup Oatly Barista:*
1/3 cup pudding rice:*
1/3 cup oats
1 tsp coconut sugar:*
Pinch salt
1 apple, peeled & chopped
Handful pecan nuts:*
1/4 tsp all spice
1 tbsp maple syrup:*
3-4 tbsp almond soy yoghurt
Almond butter:*

Bring the milk to a gentle boil in a pan then add in the pudding rice, stir then leave it to cook, covered, for 15 minutes. After 15 minutes, add in the oats and a little more milk if needed, as well as the coconut sugar and salt, stir and leave the oats to cook before turning it off the heat. Place the apple in a frying pan with a little coconut oil and pan fry until soft and slightly caramelised. Add in the pecans and toast them off before adding in the all spice. Coat everything well in the all spice and continue to fry it off before then adding in the maple syrup. Next, add a couple of tablespoons of plant yoghurt to the Oat & Rice Pudding, enough to make it creamy and give it a good mix through. Serve the Oat & Rice Pudding with the caramelised apple topping, a sprinkle of ground cinnamon and a drizzle of almond butter.

Handful mixed mushrooms, sliced
1/2 tsp harissa paste
1/2 mango, sliced
Handful spinach
Rye bread
Lemon juice, sesame seeds, chilli flakes

Drizzle some oil in a frying pan, add in the mushrooms and fry them off until they were golden and slightly crispy. Add in the harissa paste according to taste, turn them in it to coat well and fry them off for a few more minutes until they almost caramelise in it, then place in an oven dish to keep warm in the oven. Place the mango fingers in the same pan used for the mushrooms, and caramelise them on both sides. Add in the spinach and leave to wilt, then remove the mango once done. Squeeze the juice of half a lemon over the spinach and add in some chilli flakes. Spread some hummus on toasted rye bread, add on the spinach, mango and mushrooms. Squeeze over more lemon juice, sprinkle on some sesame seeds, chilli flakes and fresh coriander.

Livia’s Dunx:

1 white onion, sliced
Handful mixed mushrooms, sliced
1 red red pepper, chopped
1 block firm tofu, cubed
4-5 tbsp Panang paste
Coconut Merchant Coconut Milk Powder:*
Salt & pepper
1 small head broccoli, cut into florets
1 small handful coriander, chopped, stalks included
1 tbsp tamari:*
Juice 1/2 lime
Spring onions, coriander, lime wedges
Mr Organic Chickpea Rice (Gift):*

Add the mushrooms to a wok with some garlic infused oil – if using regular oil, add in some minced garlic. Add in the tofu chunks, then pan fry the mushrooms and tofu for around 10-15 minutes until golden. Next, add in the Panang curry paste, stir it in to coat the mushrooms and tofu well, then continue to fry it all off for around another 5-10 minutes to release all of the flavours. Add the onion to the pan along with the red pepper and toss everything together to again get the onion and peppers well coated. Add the coconut milk powder then pour in 250ml of warm water then season it with salt and pepper, give that a good stir and leave to gently simmer. Cook the rice meanwhile and just before the rice is done, add the broccoli to the curry. Before serving, add some chopped fresh coriander to the curry as well as the tamari and lime juice, then give it one final stir through. Serve the rice with the curry, some greens on the side and finish with some spring onion, lime wedges and some more fresh coriander.

1/2 mango, sliced into fingers
Divine Dark Chocolate with Raspberry (Gift):*

Nails: ‘Ballerina’ (Gifted) 30% off with code ‘JessB30’ here:

Disclaimer: This video is not sponsored.

Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

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Birmingham Vacation Travel Guide | Expedia

Birmingham – a place of historic and architectural significance yet with a culture of constant renewal. Discover the best places to visit and be inspired by one of Britain’s greatest surprises.

Check out all the places we visited in this video:

When ready, browse vacation packages to Birmingham:

#Birmingham has sat at the crossroads of a great nation since its birth in the 12th century. From its humble origins as a muddy marketplace, it has grown into a retail utopia, foodie heaven and creative hub. It’s now Britain’s second-largest metropolis.

Seek out handcrafted treasures with a #visit to the Jewellery Quarter or savor sumptuous flavors in Britain’s best street food market, Digbeth Dining Club. Delve into history at Aston Hall or Winterbourne House and Gardens, or simply wander along the many picturesque canals, which were once the city’s lifeblood during the industrial age.

A #vacation to Birmingham is sure to excite your taste buds, inspire your creativity and nourish your mind.

For now, we hope you enjoy watching this #travel #guide as much as we enjoyed making it.

More travel information around Birmingham:

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1:05 – Warwick Castle
2:11 – Thinktank Birmingham Science Museum
2:32 – The Bullring
2:50 – The Jewellery Quarter
3:16 – Museum of the Jewellery Quarter
3:34 – Digbeth
3:56 – The Balti Triangle
4:09 – Cadbury World
4:35 – Birmingham Museum and Art Gallery
4:52 – Aston Hall
5:24 – Winterbourne House and Garden
5:40 – Library of Birmingham
6:00 – Sarehole Mill

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The BEST Vegan Cookie Recipe & Winter Dinner Idea | AD | The Anna Edit

The one where it’s the VEGAN EDITION!!! Expand this description box for my vegan cookie recipe and head to Waitrose & Partners *NOW* to get 20% off all the new additions to their vegan and vegetarian range, or shop online at here – This video contains a paid for advertisement for Waitrose & Partners.

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Vegan Satay with Soya Pieces & Rice Noodles –
Vegan Sweet Potato Katsu Curry with Sticky Rice –
Vegan No Egg Fried Rice –
Vegan Tomato & Mascarfone Sauce – currently available in-store
Vegan Marinated No Beef Chunks –

Link to the original recipe:

You will need:
2 x packs of Waitrose & Partners Vegan Marinated No Beef Chunks
2 x Veggie Stock Cubes
1 tbsp Plain Flour
1 tbsp Olive Oil
2 x Onions (sliced, or one big onion if yours is massive like our one!)
2 x Carrots (peeled and sliced)
1 x cinnamon stick, or 1 tsp cinnamon powder
180g pack of Waitrose Sweet & Spicy Chilli Beetroot Wedges (cut in half)
Mash, Veggie Dumplings & Greens to serve

Turn your oven on to 170℃ (fan oven). Heat the oil in your crock pot over the heat and cook the onions until softened and golden. Then add in your plain flour and stir for a further 1-2 mins on the heat.
Take off the heat and add your two veggie stock cubes dissolved into 500ml of water, the carrots, beetroot and cinnamon. Season well.
Put the lid on your crock pot and put it into the oven for 2 hours. Check it to see if it needs anymore water added to the mixture about halfway through.
Whilst your stew is cooking, cook up the Waitrose & Partners Vegan Marinated No Beef Chunks as per the cooking instructions and assemble veggie dumplings if you fancy them.
Once the two hours is up, add to the Waitrose & Partners Vegan Marinated No Beef Chunks to the stew, stir well and place the veggie dumplings on top. Re-cover with the lid and cook for a further 20 minutes. Then it’s READY!

Link to the original recipe:

You will need: 
225g Vegan Butter (I used the Stork Original Baking Block)  
200g Light Brown Muscovado Sugar (or just any type of light brown soft sugar)
100g Golden Caster Sugar (or just caster sugar)
125g Sweetened Applesauce (or 1/2 Cup) with 1 tsp Baking Powder mixed in
360g Self-Raising Flour
1 tsp Cornflour
1 tsp Bicarbonate of Soda
350g Vegan Milk Chocolate (chopped)
100g Roasted Hazelnuts (chopped)

Mix the butter and sugar until fully combined, either in a stand-mixer or with a hand mixer. Once creamy, mix for a further five minutes until the mixture gets paler and light and fluffy.
Mix in the applesauce mixture until combined. Add the flour, cornflour and bicarbonate of soda and mix until just combined – try not to over mix here.
Then add in the milk chocolate and the hazelnuts and again mix until just combined.
Spoon the mixture out onto a plate into 10-12 mounds (don’t compact them down!) and put in the freezer for at least 30 minutes, or overnight.
Preheat your oven to 200℃ (if fan-assisted, if not set it to 220℃, gas mark 7 or 425℉).
Remove and cook on a foil-lined baking tray for 6 minutes, then turn the tray around and bake for a further 4 minutes until the tops are light golden. Cooking times vary so much and I found these to cook much quicker than the non-vegan version so keep checking on them until they seem a light golden brown around the edges and just cooked in the middle.
Allow to cool and firm up on the baking tray for at least 20 minutes, if not longer. ENJOY

Disclaimer: This video contains a paid for advertisement for Waitrose & Partners. PR samples are denoted by the term ‘gifted’. Links containing affiliate links are denoted by a ‘*’. This means that if you click on an affiliate link, go through to the retailer and purchase an item, I will receive a small percentage of your purchase. Check out my website for a full disclaimer –

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4 BUDGET VEGAN MEALS UNDER £2 | Low FODMAP recipes + Gluten free

In today’s episode of what’s for dinner, we’re sharing 4 easy, simple budget vegan meals that are also gluten free, low FODMAP and budget friendly. If you’re elimination phase of the FODMAP diet be careful with serving sizes if you make any of our recipes!
Pretty please make sure you subscribe and hit the bell before you go!

What we ate this week – they all cost around £4 in total, so £2 per person:
→ Gardener’s Pie (a veggie shepherd’s pie)
→ Pasta alla Norma
→ No Chicken Tacos
→ Chickpea Korma Curry




Looking for inspiration on what to eat for breakfast, lunch or dinner? Not sure what you can eat if you’re gluten free? Whether you’re looking for recipes, what I eat in a day or meal prep videos, travel vlogs, grocery hauls or DIY house renovation videos I try my best to create something from that list once a week. Make sure you subscribe to my channel before you go, ta!


Fancy a chat?


Music by Andrew Applepie.
This is not a sponsored video.


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What I Eat in a Day #47 | Winter Recipes (Vegan) | JessBeautician


Frying pan:*
Matcha whisk:*
Ramekin (gift):*
Magimix (gift):*
Measuring cups:*
Measuring spoons:*
Garlic rocker:*
White bowls:*
Salt mill:*
Pepper mill:*

BREAKFAST – Vanilla Oat & Rice Pudding with Caramelised Banana
1 cup plant milk
1/3 cup porridge oats
1/3 cup pudding rice:*
1 cup plant milk
1/2 cup vanilla soy yoghurt
1 tsp coconut oil
1 banana, halved lengthways
1 tbsp CM Coconut ‘Honey’ Nectar:*

Boil the milk in a pan on a low-medium heat. Once simmering, add the pudding rice, stir through and allow to cook, covered, for 20 minutes. Meanwhile, brush a frying pan with coconut oil then place in the banana halves and fry off for a few minutes until they caramelise. Brush on the coconut nectar and leave on a low heat. Add the oats into the pudding rice, mix through and cook until the oats are done. Turn off the heat, add in the yoghurt, stir it through until creamy, then place the caramelised banana on top and dust over some cinnamon.

LUNCH – Open Sandwich
Olive oil
2 vine tomatoes, halved
3 cloves garlic, whole & skins on
150g mushrooms, quartered
1 tbsp vegan pesto
Rye bread
1 avocado
Salt & pepper

3 tbsp tahini:*
1 tbsp red wine vinegar
1 tbsp maple syrup (optional)
1/2 tsp sumac

Place the tomatoes in a baking dish with the garlic cloves, drizzle in oil and season with salt and pepper, then roast in the oven at 180 degrees celsius for 25 minutes. Fry the mushrooms and once cooked, stir in the pesto. Spread on the hummus on the toast and add half an avocado on each slice. Once the tomatoes are roasted, squeeze the insides of the garlic cloves over, then place on the plate with the pesto mushrooms. Mix the Sumac Tahini ingredients together, then drizzle over and garnish with basil.

Bird and Blend Tea (gift):
Trek Protein Flapjacks (gift):*

DINNER – Mushroom & Lentil Stew
1 tbsp oil
1 white onion, chopped
3 cloves garlic, minced
2 sticks celery, chopped
2 tbsp brown rice flour
1 tsp dried mixed herbs
4 sprigs fresh thyme, stems removed
1 large sprig fresh rosemary, chopped
2 bay leaves
1/4 cup tomato puree
300g mixed mushrooms
2 tbsp red wine vinegar
2 tbsp vegan Worcester sauce:*
1 tsp Marmite (optional)
1 litre vegetable stock
1 can green lentils, rinsed & drained
5 small potatoes, peeled
1/2 head cauliflower, cut into florets
1 cup oat milk
2 tbsp dijon mustard
Salt & pepperGreen beans
Thyme, to garnish

Heat the oil in a large pan, add in the onion and garlic, then fry for around 3 minutes until soft, then add in the celery. After a few minutes, add in the flour, stir that through the pan to coat everything in it. Add in the dried herbs, thyme, rosemary, bay leaves and tomato puree. Mix through to get everything well coated in the tomato puree, then cook for a few more minutes. Add the mushrooms to the pan and get them well coated, then add in a splash of boiling water to lift anything on the bottom of the pan. Cook the mushrooms for 10 minutes before adding in the red wine vinegar, Worcester sauce, optional Marmite, pour in the stock and season with salt and pepper. Stir, bring to a boil then reduce the heat and cover on fo 25 minutes. Remove the lid, lower the heat and allow to continue cooking. Meanwhile, make the Cauliflower Mashed Potato by boiling the potatoes and steaming the cauliflower for around 20 minutes. Once done, place them in a bowl with the oat milk, dijon mustard, salt and pepper, and blend until smooth. Add the lentils into the stew, mix them through and cook for a further 5 minutes. Steam the beans and remove the bay leaves from the stew. Serve the mash with the Mushroom & Lentil Stew, the green beans on the side and thyme to garnish.

Divine Organic 86% Dark Chocolate with Refreshing Lemon (gift):

Nails: ‘Ballerina’ (Gifted) 30% off with code ‘JessB30’ here:

Disclaimer: This video is not sponsored.

Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.