weekend links

Ten Things

link round up green

Hello!  How are you doing?  I’ve had a lovely holiday at home this past week, in the sun.  Scotland has felt positively Mediterranean-like.  In my life, I’ve never known it to be this sunny and warm so consistently in Scotland, and while it has indeed been lovely, there has been something a little disconcerting about it.

I’ve also been making a stab at Plastic-Free July.  I say stab as I still find things like food especially difficult – it irks me that plastic-free food is often much more expensive, and difficult to get hold off when you don’t live in a major city.  That being said, I have had some wins, but also faced some conundrums.  It’s certainly a tricky old one.  You can follow along with my plastic-free ups and downs on Instagram.

This week’s links:

1.  Morrisons is switching from plastic bags to paper bags in the grocery aisle.  Which sounds like great news, until the Environment Agency stepped in and told us it’s a bad move in tackling climate change.  I think the best thing, environmentally, is ultimately to take your own produce bags*.

2.  Is it time we electrified everything?  According to Treehugger, then yes (after reducing demand).

3.  Should schools visit abbatoirs?

4.  Is it time to lighten up?

5.  My response to this article was “no $h*t, Sherlock”.

6.  Say goodbye to over-ripe or suddenly off avocados.

7.  Some petitions to sign – tell Walker’s Crisps to ditch the plastic packaging and Ben & Jerry’s want you to petition for more onshore wind power.

8.  Good to know for any bar soap skeptics out there – a communal bar of soap will not make you ill.

9.  The loneliest whale in the world?

10.  Finally, as lovely as this weather is, remember it’s not great for everyone, especially hedgehogs.  Here’s how you can help our little spiky friends.

Have a great week!


Food & Drink, Kitchen Staples

Quorn Lime and Coconut Vegan Curry Recipe

lime and coconut vegan curry

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quorn vegan curry recipe

You may remember a few weeks ago I got to chat with Ben Fogle about all things flexitarianism.  Ben had been filming a short video for Quorn with Duncan Williamson, WWF UK’s Food Policy Manager, when I got the exciting chance to catch up with him, and I’m really pleased to say the final video is now ready.

In the video, Ben and Duncan discuss the impact of our modern, meat-eating diets on the planet and how meat reduction could be healthier for us and for the environment. I always find it’s food for thought to find that switching to one or two meat-free meals a week could significantly reduce your carbon footprint. Duncan points out that food production is responsible for 69% of water usage, and Quorn’s research has found that one quarter pounder burger requires 2,800 litres of water – that’s 11,200 cups of tea or 45 personal showers! So even more reason to try and go meat-free once or twice a week.

I’m sure you’ll agree it’s a really interesting and thought-provoking watch:

As I eluded to in the first post, I’m a huge fan of Quorn, and found it invaluable in my transition from firstly meat eater to flexitarian, and then from flexitarian to vegetarian.

Whilst I’ve been vegetarian for 12 years now, right now I am trying to incorporate a more vegan diet into my life.  Whilst I don’t know if I will ever be 100% vegan, reducing my consumption of dairy where I can is something I am definitely on board with.

Whilst a lot of Quorn products do contain small amounts of egg white or milk ingredients, thankfully Quorn has developed a great vegan range, including my beloved Fishless Fingers, that is expanding all the time (and you don’t have to be vegan to enjoy!).

I find Quorn particularly invaluable when I want something quick, easy and tasty during the week, after a long day at work.  The ability to take something protein-packed from the freezer to create a healthy dinner when I’m time-pressed is something that makes my life so much easier!

lime and coconut vegan curry

One of my favourite midweek meals to cook is this tasty lime and coconut vegan curry, that’s made with Quorn Vegan Pieces.  As well as being downright delicious, the dish comes together in about 20 minutes and uses just one pot.  My kind of midweek meal!

Here’s the recipe!

Quorn Lime and Coconut Vegan Curry

Make this delicious vegan lime and coconut curry, made with Quorn Vegan Pieces. The dish is made in one pan in just 20 minutes, making it perfect for a no-fuss, tasty weeknight dinner.
Prep Time 3 minutes
Cook Time 20 minutes
Servings 3


  • 1 bag Quorn Vegan Pieces 280g
  • 2 small limes - juiced
  • 250 ml vegetable stock
  • 1 red onion - finely diced
  • 1 fresh red chilli - finely diced
  • 1/2 can coconut milk
  • Handful of fresh coriander - finely chopped and a little more to garnish
  • 1 tablespoon olive oil
  • 1 teaspoon powdered turmeric
  • 1/4 teaspoon chilli flakes
  • 1 teaspoon cornflour mixed into one tablespoon water
  • Salt and pepper to season


  1. Heat the olive oil in a large frying pan, and add the onion, cooking on a medium heat until the onions are translucent.
  2. Add the frozen Quorn vegan pieces (there's no need to defrost them) and diced red chilli to the onions, and cook for 2 to 3 minutes.
  3. Next add the vegetable stock, lime juice, fresh coriander and chilli flakes and bring to a boil, before allowing the ingredients to simmer for 5 minutes.
  4. Add the coconut milk and turmeric to the pan, bring back to the boil, and then allow to simmer for a further 5 minutes.
  5. Next, add the cornflour mixed with water to the pan, stir well, and cook for a further 2-3 minutes on high heat.
  6. Season with salt and pepper as required.
  7. Serve with rice and garnish with a sprinkling of freshly chopped coriander.

quorn vegan pieces