Sweet Potato & Aubergine Crumble Pie

Dinner, Lunch

Inspired by the pages of Fearless Food, a cookbook by author and cookery school owner Lynda Booth. This humble pie brings together a few of my favourite things: vegetables, hummus and crumble. The crumble topping isn’t sweet but savoury with nuts, herbs and cheese.

This pie can be made with or without the pastry bottom. Store bought hummus will work fine. However, making your own hummus is really easy I promise and allows you to explore different flavours so why not give it a go! Any root vegetables can be used in this crumble pie too.

Serves 6.

Sweet Potato & Aubergine Crumble Pie; Delalicious

  • Coconut oil
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 300g sweet potato, peeled and cubed
  • 200g turnip, peeled and cubed
  • 2 tbsp tamari or soy sauce
  • 1 large aubergine, cubed
  • 2 red onions, peeled and thinly sliced
  • 2 garlic cloves, minced
  • 4cm root ginger, grated
  • 75g shelled pistachios, roughly chopped
  • 50g hazelnuts, halved
  • 50g dried cranberries
  • 2 tbsp honey
  • 225g fresh spinach or chard
  • 1 packet of puff pastry, at room temperature
  • 400g hummus

Crumble Topping:

  • 70g oats
  • 10g pistachios
  • 10g hazelnuts
  • 2 tbsp parmesan, grated
  • 1 tbsp roughly chopped sage
  • 2 tbsp coconut or olive oil
  • 1 tbsp flaked almonds
  1. Preheat an oven to 180°C.
  2. Melt two teaspoons of coconut oil in a roasting tin. Once melted mix through the spices, salt and cubed sweet potato and turnip.
  3. In another roasting tin, mix the tamari and aubergine together.
  4. Place both roasting tins in the oven. Roast the vegetables for 15 minutes or until tender.
  5. Melt 1 teaspoon of coconut oil in a large frying pan or saucepan over a medium heat. Add the onions and saute until translucent.
  6. Add the garlic, ginger, pistachios and hazelnuts stirring regularly. Once the nuts begin to brown, add the cranberries, honey and spinach.
  7. Toss until the spinach wilts. Remove from the heat and mix through the roasted vegetables.
  8. Make the hummus as per recipe.
  9. For the savoury crumble topping: place the oats in a food processor or use a handheld blender. Blitz until a breadcrumb appearance is formed. Add the nuts and blitz until slightly crushed.
  10. Place the blitzed oats and nuts in a mixing bowl with the remaining ingredients. Stir until well combined.
  11. Line the base and sides of a lasagne dish with the puff pastry. Place half the vegetable mix on the base. Spread half the hummus over the vegetables. Add the remainder of the vegetables on top followed the hummus. Sprinkle over the crumble topping and the flaked almonds.
  12. Bake in the oven for 40 minutes.Sweet Potato & Aubergine Crumble Pie; Delalicious

Happy cooking,


Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

Curried Chickpeas

Lunch, Salad

This recipe is yet another of my hostel kitchen creations inspired by the “free food” basket. Tinned chickpeas are a staple item on my shopping list. Tinned items are a backpackers dream as they last forever, travel well on buses & need minimal preparation.

I created this recipe over the weekend and have been eating them on a near daily basis since. Apologies in advance if you get a little addicted like me!

Serves 4 as a side.

Curried Chickpeas, Delalicious

  • 1 x 400g tin chickpeas
  • 2 tsp Dijon mustard
  • 2 tbsp Greek yoghurt
  • 1 tsp fresh lemon juice
  • 2 tsp curry powder
  1. Drain and rinse the chickpeas and place in a bowl.
  2. Add the remaining ingredients and stir well together.
  3. Taste, if you like a stronger curry flavour just add more to your desired taste.
  4. Add to a green leafy salad or serve alongside falafel like I did for a chickpea feast!

If you enjoyed this chickpea recipe, you might like to try my Chickpea, Ginger and Chicken Curry.

Dip In!!


Both of these dips are ideal as a snack at any time of the day or as an easy starter with a bunch of friends. Simply add some vegetable sticks or slices of charred sourdough bread. The salsa verde is also a great way to liven up a steak sandwich!

I do love hummus so here are a few more flavour options to try: Minty Beetroot, Roast Carrot and Garlic or Spicy Roasted Red Pepper.

Simple Creamy Hummus:

  • 400g tin chickpeas, drained and rinsed
  • 4 tbsp olive oil
  • 2 tbsp tahini
  • 2 tsp cumin
  • 1 tbsp parmesan, grated
  1. Place all the ingredients with 2 tablespoons of the oil in a food processor and blend until smooth.
  2. Gradually add the remaining oil until you get your preferred texture.

Salsa Verde:

  • 20g fresh coriander (include the stalks)
  • 20g fresh parsley
  • 20g fresh mint leaves
  • 1/2 red onion, diced
  • 2 tbsp lemon juice
  • Zest of 1/2 a lemon
  • 1 tbsp rapeseed oil
  • 3 tbsp extra-virgin olive oil
  1. Bunch all the herbs together into a ball and roughly chop.
  2. Place all the ingredients in a bowl and mix together with the oil, lemon zest and juice.
  3. This will keep fresh in the fridge under a layer of oil for 3 days.

Happy cooking,


Hope you enjoyed this recipe! Want to stay up to date with all my latest recipes and creations then join my mailing list now. Click here to get my latest newsletter!

Remember to add #Delalicious to all your cooking, baking & treat making on social media posts. 

Beanie Burgers

Dinner, Lunch, Snack

These falafels are my freezer essentials for a busy weeknight dinner on a non-training day. All you need to add to these is a bowl of salad or else toss in a pitta with some sliced beetroot and avocado. Vary things up by substituting grated carrot/beetroot or shredded spinach for the grated courgette.

Makes approx. 12 medium-sized falafel.IMG_2586

  • 2 x 400g tin chickpeas/mixed beans/butter beans/kidney beans
  • 2 scallions
  • 1/2 courgette coarsely grated
  • juice of 1/2 lemon
  • handful of fresh coriander chopped
  • 2 tsp cumin
  • 2 tbsp melted coconut oil
  • 3 tbsp coconut flour
  1. Pre-heat oven to 180°C.
  2. Drain, rinse and add the beans to a large measuring or food processor jug.
  3. Add the finely chopped scallions, grated courgette and coriander to the beans.
  4. Mix through the cumin, lemon juice and oil until well combined. 
  5. Use a hand-held blender stick or else a food processor and blend together until the beans are mostly pulsed (a few beans left whole will add a nice texture to the falafel). 
  6. Spread the coconut flour on a plate and using moist hands mould 1 large tbsp of the bean mix into a burger and roll it in the flour, repeat with the remaining bean mix.   
  7. Place the burgers on a lined baking tray and bake in the oven for 40 mins until golden on both sides, gently flipping the burgers half way through. You can shallow fry the burgers either in some coconut oil until golden. IMG_2586