Posted in Quick Cook

Sweet Potato and Butternut Squash Soup

sweet pot soup

Very quick, tasty and healthy dish, this makes enough for four and freezes really well. Great flavours as autumn draws even closer!


oil, garlic, cumin seeds, chilli flakes, veg stock cube, sweet potato, butternut squash, milk

30 mins

Start by peeling and dicing 3 medium sweet potatoes and half a butternut. In a heavy based saucepan add 2 tsp of cumin seeds, gentle roast on a medium heat, add a glug of oil, 2 cloves of crushed garlic and a pinch of chilli flakes. Once the garlic is soft add the sweet potatoes and butternut. Coat in the oil and crumble in a veg stock cube, then add enough water so the veg is covered. Bring the water to the boil then simmer for 15-20 minutes until the veg is soft and falling apart. At this stage blitz the mixture with a hand held blender. Add a little milk if you would like it a little creamier, season well and serve with crusty bread.

Posted in Slow Cook

Smoked Haddock Chowder

smoked haddock chowder

It is very hard to make a chowder look appetising in a photograph but it was pretty tasty. Great if you have a cold and are feeling a little run down!

frozen smoked haddock, milk. onion, bacon, potatoes, sweetcorn, fish stock cube, salt, pepper, chilli flakes, butter, garlic

40 mins

Start by melting a knob of butter, once melted add a thinly sliced white onion and fry until soft. Then add 2 slices of bacon cut into chunks, once browned add 2 potatoes cut into small cubes, 2 pieces of fish and a pinch of chilli flakes. Cover with 300ml of milk and 250 ml of fish stock. Bring to the boil then turn down to a simmer for about 15 minutes or until the potato is soft and the fish is starting to flake, add sweetcorn a few minutes before the end of cooking, season well and enjoy.

Posted in My Favourite Dishes, Quick Cook

Thai Green Prawn Curry

Thai green curry proper

This recipe uses a homemade paste that can keep for a couple of months in the fridge, so it could be worth while making it in bulk! Once you have made the paste the curry will take no more than 10 minutes to make, the quantity listed here makes enough for a curry for 4 people.


prawns, rice, spring onion, baby sweetcorn, peppers, spinach, green beans, coconut milk, sesame seeds, lemongrass, lime, lemon, fresh coriander, ground coriander, ground cumin, ginger, chilli, ginger, oil, soy sauce

20 mins

Blend together, 1/2 teaspoon ground cumin, 1 1/2 teaspoons of ground coriander, 2 green chillies, 3 teaspoons of minced root ginger, 4 teaspoons of minced garlic, 3 finely chopped lemongrass stalks, freshly chopped coriander, zest of 1 lime, juice of 1 lime and 2 tablespoons of oil until a thick paste.

Heat a wok a fry the prawns, baby corn, pepper strips and green beans for a couple of minutes until starting to brown. Add the paste, mix together then add a can of coconut milk and a little water if it looks a little dry. Bring to the boil and add 2 teaspoons of soy sauce. Just before serving mix in some spinach. Serve with rice, some chopped spring onions, sesame seeds and a wedge of lemon.

Posted in Slow Cook

Ragu alla Bolognese


This is a classic ragu, not to be confused with the British version of spaghetti bolognese. This recipe came from the Italian cooking bible, The Silver Spoon! This ragu should be thick, rich and a real treat.


1 hour 30


beef mince, carrots, onion, celery, tomato puree, pancetta, beef stock cube, white wine, oil, butter, cream

Start by heating a knob of butter and 1tbsp of olive oil. Add one chopped up onion and cook until soft and slightly clear on a medium heat. Add 2 diced carrots and 2 diced sticks of celery and cook for another 10-15 minutes. Once the carrots and celery are softening add minced beef and diced pancetta, turn up the heat and brown all over. Once the mince is brown add 4 tbsp of tomato puree mix together, then 250gm of beef stock and 250gm of white wine. Leave the ragu on a low heat for an hour, with the lid half on, stirring occasionally and adding some water if it looks dry, just before serving stir in a generous glug of single cream. Remember that the sauce should be thick and not traditionally ‘saucey’. Season with salt and pepper and serve with a pasta and a side salad