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 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 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 Quick Cook, Uncategorized

Spanish(ish) Omelette


A spanish(ish) omelette because a true Spaniard would only have potatoes, onion and garlic (maybe bacon and definitely not paprika!). I’ve added a bit more veg to add a bit of colour and make it a more rounded meal.

eggs, oil, onion, red pepper, bacon, potatoes, tomatoes, cheddar cheese, paprika, chilli flakes, salt, pepper, salad or veg to serve

20 minutes serve 3-4

Start by chopping up about 300gm of potato into small 2-3cm cubes. Boil for about 10 minutes or until soft. While the potatoes are cooking, add a generous glug of oil to a frying pan, once warm add 1tbsp pf paprika and 1/2 tsp of chill flakes, stir for about 30seconds then add one finely chopped onion and soften. Next add a finely chopped red pepper and 2 slices of cubed bacon. Stir until the bacon is cooked, add the potatoes, halved cherry tomatoes and mix together, cook on a highest for a couple of minutes until brown. Mix together 6 eggs in a separate bowl and pour ontop of the mix, top with a generous hand full of cheese and allow to cook in the pan for a couple of minutes. Then put the mixture under the grill (take care not to melt the handle of your pan!) until the cheese in golden and the eggs are firm, season and enjoy!


(Thank you for the photo, having camera issues at the mo!)

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.

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!