Posted in My Favourite Dishes, Slow Cook, Uncategorized

Hit and Run Chicken

roast chicken

This is a Jamie Oliver recipe and is great when you are pushed for time. Takes less than 10 minutes prep and cooks for an hour. Result is lovely, rich flavours and 4 out of your 5 a day too!

1 hour 10, serves 3-4

chicken thighs, 2 peppers (any colour), red onion, beef tomatoes, garlic, oil, balsamic vinegar, paprika, salt and pepper, salad and new potatoes to serve.

Preheat the oven to 200c. Start by quartering 6 beef tomatoes, peel and quarter 2 red onions, deseed and cut two peppers into chunks, and squash 3 garlic cloves (with skin still on), then throw all you veg into a large roasting tray. Cover in 2 tbsp of oil and balsamic, 2 tsp of paprika (add a little chilli powder if you like a little spice) season well and mix all together. Add the chicken thighs (a 750gm packet) on top of the veg mix and throw into the oven. After half an hour bast the chicken and move the veg. Serve with a green salad and if you need the carbs new potatoes or some crunchy bread.

Posted in My Favourite Dishes, Quick Cook, Uncategorized

Chicken and Chorizo Salad

chicken salad.jpg

Tis the season for yummy salads, tra la la la la… Salads do not need to be boring and here is one of my fave combos, so good I had it for dinner two nights in a row. Roasting a chicken and using the leftover meat for various dinners is a really cost effective way of eating meat as £2.50 will stretch to a minimum of 6 meals.

leftover chicken, 40gm chorizo, half a red onion, mozzarella, salad leaves, lemon, oil, honey, wholegrain mustard, tomatoes and balsamic glaze

15 mins serves 1

Start by heating a frying pan with a tbsp of oil, then gently fry a red onion. After a couple of minutes add the sliced chorizo. Once it is starting to darken in colour, add the chicken and then add a squeeze of lemon, 1tbsp of mustard and 2tbsp of honey. Mix together and cook for a further couple of minutes on a low heat. While it is cooking, make a bed of salad leaves with sliced tomatoes and a squeeze of balsamic. Top with the chicken and chorizo mixture and enjoy.

*If you would like some carbs, add a tortilla wrap cut into small squares when you are frying the onion with another tbsp of oil*

Posted in My Favourite Dishes, Slow Cook, Uncategorized

Roast Duck Breast with a Red Wine Sauce

duck edit

duck breast, potatoes, onion, garlic, thyme, rosemary, cherry tomatoes, red wine, balsamic vinegar, red currant jelly, oil, butter, salt, pepper

Such a treat of a meal, but not that expensive as Aldi now sell duck breasts! The aim is to have nice crispy fat on top of the duck, with crisp mini roast potatoes with a rich homemade sauce. This is dish for when you want to impress but want something more straightforward- trust me!

Serves 2

45 minutes

Start by scrubbing 3 large potatoes (keep the skin on), cut into small cubes and boil for about 5 minutes. Once slightly soft, drain and toss in a roasting tray with a glug of oil, knob of butter, a few sprigs of rosemary and season. Mix together and cook for 25-30 minutes at 190c.

While the potatoes are cooking, season the duck breasts and place on a cold griddle fat side down. Turn the heat on high and cook for 5 minutes without moving them, turn over and cook for one minute fat side up. The transfer to the oven for 10 minutes. Once cooked lift them out and let them sit for 10 minutes before serving.

Next the red wine sauce.. Firstly, drain the fat from the griddle pan. Without cleaning it add one finely sliced onion, 5 halved cherry tomatoes, a sprig of thyme and 2 crushed cloves of garlic. Cook on a medium heat for a couple of minutes, then add 2 tbsp of balsamic vinegar, 1/4 glass of red wine and 2 tbsp of red currant jelly. Mix together and bring to a simmer. Then using a hand blender, blitz the sauce until it is a thick, smooth consistence. Serve with the rested duck breast, mini roast potatoes and a green salad.

Posted in My Favourite Dishes, Quick Cook, Uncategorized

Poached Eggs with Sweet Potato Fries



sweet potato, egg, rocket, harrisa, chilli flakes, salt, pepper, oil

45 mins (5 mins if fries already cooked)

A nice healthy twist for a breakfast/lunch/brunch idea, I made extra sweet potato wedges when I was having them for dinner and just reheated them for breakfast which made the dish super quick-under 5 minutes.

Pre heat oven to 200c. Start by scrubbing the dirt off the sweet potato, I prefer them with the skins on and cut into fries. If you want to speed the process up a bit spread them out evenly on a plate and microwave for 5 minutes to soften them up. Then cover the fries in 1tsp of harrisa and a little oil before putting in the oven on a baking tray. When they are nearly cooked boil a pan of water and crack an egg into a jug/mug. Once the water is simmering gently, stir with a spoon until there is a vortex in the middle, slowly tip the egg into the water and continue to simmer for a couple of minutes. While the egg is cooking, mix a handful of rocket with the wedges, once the egg is cooked lift out with a slotted spoon onto some kitchen roll to dry off, then serve on top of the wedges and season with salt, pepper and some chilli flakes.

Posted in My Favourite Dishes, Slow Cook, Uncategorized

Lamb and Fennel Meatballs


A cracker of a recipe that is normally my request when I go home from my mum. This recipe originally started as a Good Housekeeping one, but has been adapted by my mum over the years and eventually passed down to me. Serve with redcurrant jelly, rice and some green bits! Sorry for weird photo angle, don’t think my boyfriend is ever going to make it as a food photographer!

Serves 6

1 hour

1kg lamb mince, 6 spring onions, 2 fennels, 100ml white wine, 100ml cream, 100ml yogurt, 100ml milk, lamb stock cube, corn flour, 3 cloves garlic, oil, salt, pepper, chilli flakes, cumin seeds, fennel seeds

Preheat oven to 180c. Start by blending together in a food processor the spring onions, lamb mince, 1tsp of fennel seeds, pinch of chilli flakes and salt and pepper (may need to do this is batches depending on the size of your blender). Once blended roll into walnut sized balls.

Using a large frying pan, pre heat a generous glug of oil. Add the meat balls and brown all over (again this may need to be done in batches). Don’t worry if they are not cooked all the way through, they will be going into the oven later. Once browned lift out the meat balls and rest. Turn the heat up to high and in the pan the meatballs have just cooked add 2tbsp of cumin seeds and pinch of chilli flakes. After about a minute add 1 tbsp of cornflour mix together and add a crushed stock cube. Add 100ml of wine and bring to the boil, once the liquid has halved, then add the yogurt and 100ml of water. You may need to add some more water here if it is looking a little dry. Bring to the boil, then add the meatballs, slice fennel and sauce into an oven proof dish and cook for 20 minutes, turning the meatballs halfway through (DON’T WASH THE PAN YET!).

After 20 minutes tip the sauce back into the pan and allow the sauce to simmer for 5 minutes, then add the cream and tip back into the meat balls.

Cook for a further 10-15 minutes, serve with rice or spaghetti and greens and it is really good with cranberry sauce/red currant jelly!

Posted in My Favourite Dishes, Quick Cook

Garlic Prawns with Summer Salad

prawns good

Now there have been a WHOLE two days of sun in Manchester it is time to get the shorts and suncream out and eat yummy summery food. While this is an indulgent dish, it came to £3.20 in total, so not break the bank wild-woho!

Prawns, lemon, butter, garlic, chilli flakes, lecture, rocket, pointed red pepper, cherry tomatoes, mozzarella, olive oil, balsamic glaze, bread to serve

15 mins

Preheat oven to 190c. Start by slicing a pointed red pepper into strips and pop in the oven with a handful of tomatoes and a drizzle of oil. Next, slice the lettuce for the salad and place on a plate with the rocket. Heat a frying pan and melt a generous knob of butter, finely chop 2-3 garlic cloves and add to the melted butter, take care not to burn. After a few minutes (ensuring the garlic isn’t brown) add the prawns and a pinch of chilli flakes. Turn up the heat slightly and fry for a further 4-5 minutes until the butter is starting to brown, then add a squeeze of lemon. While the prawns are cooking add a few slices of mozzarella to the peppers in the oven. Once the mozzarella is soft add to the salad, and top with balsamic glaze, serve with some crusty bread, squeeze of lemon and a glass of wine. (Remember to mop up the sauce from the pan, thats where all the best bits are!)

Posted in My Favourite Dishes, Quick Cook, Uncategorized

Spicy Prawn Linguine

Prawn liguine

I know that prawns are considered a real luxury, but Lidl have started stocking frozen king prawns for about £2.30, making this dish far more accessible! Paired with griddled courgettes and a bit of spice, you are on to a winner.

prawns, courgette, cream, chilli, garlic, oil, cream, lemon, chilli flakes, salt, pepper, linguine, rocket and tomatoes to serve

20 mins, serves 2

Make sure before you start that your prawns are thoroughly defrosted and drain of all excess water, otherwise the sauce will be too watery and the prawns won’t fry.

Slice a courgette length ways as thinly as possible, drizzle lightly with oil and chilli flakes and fry on a preheated griddle (or large frying pan). Try not to move the courgette until you turn the slices after 3-4 minutes. One brown and soft place on one side. Now put the linguine on to cook according to packet instructions. While the linguine is cooking, finely slice 1 medium chilli and 2 cloves of garlic, add a splash of oil to the pan used for the courgettes and gentle fry the chilli and garlic, once they start to soften add the prawns and turn up the heat. Fry for about 3-4 minutes until cooked and add the courgette slices. Once the linguine is cooked add to the prawns. Mix everything together and add 100ml of single cream or crème fresh, a squeeze of lemon and season well (this dish needs a good amount of pepper!)  Mix everything together and serve with rocket and baby tomatoes.