Melanie May - Travel Eat Write Repeat

A soft sponge pudding with stewed fruit and a crunchy topping.

Coconut cookies with a crunchy outside and chewy middle.

My recipe makes crunchy and spicy ginger nut biscuits.

My Mississippi mud cake is a rich, chocolatey American classic.

My lime and coconut macaroons recipe is inspired by Mexico.

Juicy, flavourful, gluten-free, quinoa turkey meatballs.

My quinoa salad with halloumi is protein-rich and full of flavour.

My quinoa porridge is gluten free and full of plant protein.

Scrambled eggs avocado toast is rich in Omega-3 fatty acids.

My spelt bread is free from food allergens and is easily adapted.

My mango and chicken curry is a one-pot dish baked in the oven.