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, 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 Slow Cook, Uncategorized

One Pot Prawn and Pepper Rice

parwn un edit_Fotor.jpgPrawns, onion, garlic, peppers, green beans, peas, sweet corn, chicken (or fish or veggie) stock cube, white wine (optional) basmati rice, oil, paprika, cumin seeds, chilli flakes, salt, pepper, veg to serve


30 mins (2-3 people)


This one pot dinner is great for a straightforward, tasty and healthy dinner. It also saves on the washing up!


Start by heating a glug of oil in a heat proof pan (that has a lid) I use a cast iron pot, then add a finely chopped onion, after a few minutes on a medium heat add, 1 tsp. of cumin seeds, ½ tsp. of paprika and ½ tsp. of chilli flakes, mix together then add a clove of crushed garlic and your prawns. Cook for a further 5 minutes, taking care not to burn the garlic. Then add 2 chopped peppers and mix through, now add about 175gm of rice to the dish, ensure that the rice is coated in all the lovely flavours before turning up the temperature and adding a splash of white wine (just emit this step if you don’t want any alcohol). Once a majority of the wine has boiled away add 300ml of stock (pick out of chicken, fish or veggie), stir through and leave to simmer. At this stage add the green beans, peas and sweet corn and season well. Rice will take about 20 minutes to cook, keep adding liquid if the dish looks a bit dry and stir every 5 minutes or so. Serve with veg of your choice and enjoy!

Posted in Slow Cook, Uncategorized

Super Easy Chicken Curry

chicken curry blog good

chicken thighs, onion, garlic, pepper (any colour), green beans, baby corn, broccoli (any veg will do!), oil, tin of tomatoes, tomato puree, garam masala, ground cumin, turmeric, cinnamon, chilli flakes, sugar, salt, pepper

1 hour (serves 3-4)

This dish takes about 15 minutes to put together then let it simmer in the oven for the longer the better, the flavours just progress over time!

Start by frying 500gm of chicken thighs in splash of oil in a hot, heavy based pan with an oven proof lid. Once browned for about 5 minutes lift out, don’t worry if they are not cooked all the way through as they will be poached later.

Then in the pan the chicken was fried in, with another glugg of oil, add a sliced onion and 1tsp of garam masala, ground cumin, turmeric, cinnamon and 1/2 tsp of chilli flakes. Mix together for a few minutes until the onion is soft, add a little of water or oil if it is a bit dry. Then stir in 2 cloves of crushed garlic, a chopped up pepper, 2 tbsp of tomato puree, 1 tsp of sugar and the chicken back into the dish. Mix together and add a tin of chopped tomatoes. Season with salt and pepper and put in the oven at 180c for about half an hour. 10 minutes before serving add in the rest of the veg and enjoy with rice or bulgar wheat.

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 Slow Cook, Uncategorized

Aubergine Parmigiana

Aubergine bake

I’ve made this to have for lunch as it is lush cold, but also a lovely side dish.

aubergine, mozzarella, tinned tomatoes, tomato purée, onion, garlic, red wine, bread crumbs**, parmesan, salt, pepper, oil, chilli flakes, cumin, Italian herbs

45 mins, serves 2

Start by slicing your courgette into 1 cm rounds, grill on high for 5 minutes either side taking care not to burn them once done set to one side. To make the tomatoes sauce, fry a chopped onion in a generous glug of oil until soft on a medium temperature, add 2 cloves of chopped garlic and fry for a further 2 minutes. Add 1/2 tsp of cumin seeds, 1 tsp of Italian herbs, pinch of chilli flakes and 2 tbsp of tomato purée and mix together. Add half a glass of red wine and turn the heat to high, bring the wine to the boil and one the liquid has halved add a tin of tomatoes and a splash of water. Bring to the boil and allow to simmer for at least 5 minutes, but the longer the better. Now it is an assembly job! Using a cake tin, line up 2 slices of aubergine, 2 slices of mozzarella and then some tomato sauce. Continue this until you’ve reached the end of the tin, cover with the rest of the sauce.Top with breadcrumbs and parmsan and cook for 15-20 minutes at 190c until golden and bubbling.


** TOP TIP ** whack any bits of bread that have gone stale,loaf ends etc into a food blender, whizz them up pop them in a bag and put them in the freezer. Tada cheap breadcrumbs ready whenever you need them!

Posted in My Favourite Dishes, Slow Cook, Uncategorized

Mediterranean Veggie Lasagna

I know veggie lasagna can seem like a bit of a cop out, but this version is fresh, tasty and got all the goodness in it. So much so my steak loving boyfriend even requested this for his birthday! Great if you need something to make in advance and just heat through before serving.

Sorry for horrible photo, it kinda goes everywhere once out of the dish! Veggie lasagne

lasagne sheets, grated mozzarella, 1 aubergine, 2 courgettes, 400gm of any tomatoes, 1 yellow pepper, 1 large white onion, 2 garlic cloves, 50 gm black olives, oil, basil, capers, plain flour, milk, butter, parmesan, nutmeg (not essential), salt and pepper.

Side: spinach, butter, garlic, salt

1 hour

Yes lasagna is a bit of a faff, but that’s what makes it such a treat too, so bare with me and it is worth it!

Preheat oven to 190c. Cut all of the veg into 1cm cubes, cover in 1 tbsp of olive oil, sprinkle with chopped garlic, basil, mix everything around in a large oven proof dish/tray and season well. Cook for about 30 mins or until the vegetables are toasted brown at the edges. Add chopped olives and capers and turn the oven down to 180c.

While the veg is in the oven, make your cheese sauce. Melt 40 gm of butter and stir in 35gm of plain flour, gradually add 1 pint of milk and bring to the boil, and constantly whisk until the mixture is thick and smooth. Add some grated nutmeg, handful of grated parmesan and season well.

Now time for assembly, in a baking dish pour 1/4 of sauce, topped by a 1/3 of veg, sprinkle mozzarella and top with lasagna sheets. Continue this until you finish with a layer of lasagna sheets and top with the final 1/4 of sauce. Add a good sprinkling of parmesan and bake in the oven until the top if crusty and golden, about 25-30 minutes.

Serve with either a salad, or here I have wilted a bag of spinach (just in the microwave for 30 seconds with  splash of water) with a knob of butter crushed garlic and salt.