Today my daughter’s class held a cake sale to raise money for some new toys for their classroom. All the Mums (and one Dad) made some fabulous looking and tasting cakes. I decided to make dairy/egg free cupcakes, I thought it would be lovely for children with allergies to be able to buy a treat.

My trusty Robin Robertson (1000 Vegan Recipes) cupcake recipe at hand I was ready to go, only to realise that almond milk may not be the best milk to use with allergies in mind and not having any other send my heart racing... A light bulb moment and I saved the cakes with soya yoghurt!

My friend’s little boy came to the cake sale and bought 2, started to eat one, and came back for another. After a while he was back clutching another coin, wanting 4th one for his tomorrow’s lunch box. To see his smile and excitement just made my day, it was one of those the small things that make a difference. His mum told me this was the first time he was able to come to a cake sale and buy a cake (or 4). As my friend says: “Bless his cotton socks”. Good deed done. The warm feeling, truly priceless.

Tired out from the cakes sale and consequent traffic jam on the way home from school, I didn’t feel much like cooking. Stood in front of my fridge the only idea that came to my head was messy spaghetti. It really takes so little effort, open few jars, cut up few things, toss it together.... actually this is something I make in one portion quantity for my lunch, only takes 10minutes and beats any old sandwich.


If I was making it for myself I would add some chilli flakes to the garlic, but with my kids in mind I did omit them this time.


400 g wholewheat spaghetti
2 Tbs pine nuts
1 Tbs olive oil
2 garlic cloves, finely chopped
1/2 tsp chilli flakes
20 each green and black olives, pitted and halved
2 Tbs mini capers
8 sun-dried tomatoes, cut up
8 artichokes, quartered
2 Tbs parsley, chopped

  1. In large pot of water cook the spaghetti.
  2. While the pasta is cooking heat a large frying pan (large enough to fit all the spaghetti when cooked) and toast the pine nuts. They should be fragrant and golden brown, take care they will burn in no time. Set aside.
  3. In the same frying pan heat the oil and gently fry the garlic (and chilli flakes if using).
  4. Add the rest of the ingredients (except parsley) and gently heat through. You can add couple of tablespoons of the pasta cooking water.
  5. Add the spaghetti and toss with the sauce. Mix in parsley, pine nuts and freshly ground black pepper. Serve with a green salad.