Pesto Chicken and spinach Quesadillas


I love quesadillas, they are so simple to make, filling and versatile. I’m always looking out for new filling ideas, this is one of my favourites.

Pan fry a tortilla wrap filled with spinach, pesto, mozzarella and pesto. Fill only one half of the wrap and fold over the other half, fry on both sides and serve whilst hot


Spinach Ricotta stuffed Chicken


Chicken is so versatile and can be pretty much stuffed with most things. This recipe uses Spinach and Ricotta.

Put a small bag of fresh spinach in a colander and pour a kettle of boiling water over it. Whilst the spinach is wilting, add two tablespoons of ricotta cheese, a sprinkling of nutmeg, the zest of a lemon, and seasoning in to a bowl. Next strain the wilted spinach to remove any excess moisture then chop it up before adding it to the ricotta mixture and beat everything together.

Next butterfly your chicken breasts and spoon the mixture into the middle and close the butterflied breast, rub the top with a little olive oil and sprinkle some breadcrumbs on top. Cook in a preheated oven 180fan for 30 minutes until the chicken is cooked, meanwhile prepare some sides.

I like to serve this with roasted red peppers and crushed garlic new potatoes


Feta and Leek Chicken


Butterflied chicken breasts are a regular in the Forster household as they are quick to cook, and can be topped with a variety of flavours

I like to serve this dish with new potatoes and roasted tomatoes so first get your new potatoes quartered (about 4-5 potatoes per person) and get them boiling.

Next finely slice 2 leeks and fry them in a little olive oil on a medium heat for 7-8 minutes. Meanwhile, butterfly your two chicken breasts, I tend to remove the inner mini fillet first (these serve my kids) . To butterfly a breast simply place one hand flat on top of the breast then with a sharp knife slice across the thickness of the breast in order to open the breast up like a book. This doubles the size but halves the thickness and therefore reduces the cooking time. Season and rub in a little olive oil then place on an oven tray. Put the chicken under the grill and cook for 5 minutes on a high heat, meanwhile quarter 10-15 cherry tomatoes, add one crushed clove of garlic, a splash of olive oil,  a tablespoon of balsamic vinegar and seasoning.

After 5 minutes, take the chicken breasts out of the grill, turn them over, add the tomatoes and place back under the grill for another 5 minutes.

The leeks should be cooked now so remove from the heat and crumble approx 50g of feta cheese into them, season and then spoon on top of the chicken breasts when the 5 minutes are up. Return to the grill for a final 2 -3 minutes so that the topping starts to colour.

Serve immediately with then potatoes and tomatoes



Ginger Beef and Broccoli stir fry


Serves 2 adults and 2 little people

I’m really loving ginger at the moment and I’m keen to get my children to eat lots of different flavours so this is a good recipe to try ginger out on them, it only takes 20 minutes so if they’re not that keen you haven’t wasted much time!

First steam a large handful of purple sprouting broccoli in the microwave for 2 minutes, this should leave it still firm to bite.

Next, slice 250g of flank beef steak into finger sized strips and season with salt, pepper, a teaspoon of ground coriander and a glug of olive oil.

This would be a good time to get some egg noodles boiling, so cook these according to packet instructions.

Finely slice a small red onion, crush a clove of garlic and grate or finely chop a piece of root ginger the size of your index and middle fingers, – yes a pretty decent chunk! You can use less if you’d prefer

Heat a splash of olive oil in a pan on a high heat and fry the onion,  garlic and ginger for a couple of minutes until the onions soften then add the beef. Continue to fry for a couple of minutes then add the steamed broccoli and stir for a further two minutes. Finally add a tablespoon of soy sauce, a teaspoon of sesame oil and fry for another minute. 

Drain then toss the noodles in a teaspoon of sesame oil, serve the beef stir fry on top and, if you have some, a squeeze of lime juice makes a big difference


Chilli Bean Prawns

Serves: 2 adults generously (i.e. this is enough for 2 adults and our 2 toddlers)


This recipe has a slightly longer list of ingredients than my usual recipes but its absolutely worth it so give it a try!

I generally serve this with rice, so get some basmati rice on first and cook this according to packet instructions

Whist the rice is cooking, finely dice one clove of garlic and a thumb sized piece of root ginger. Next chop 2 spring onions and slice 14-16 raw tiger prawns (shells removed) along the back to butterfly them. Finally chop 1/2 of a Chinese Leaf bulb and remove the root. That’s all the prep work done.

Now add 1 tablespoon of sesame oil in to a frying pan on a medium to high heat. when at temperature, stir fry the garlic and ginger for a couple of minutes then add the prawns. when the prawns have started to change colour and curl up add 1 tablespoon of the following ingredients: tomato puree, soy sauce, rice vinegar, chilli bean paste and stir for a minute. Finally add the chopped Chinese Leaf and continue to cook for a 2-3 minutes until the leaves are wilted and a small amount of sauce has formed.

Serve immediately with the rice


Chicken Noodle Soup


The stock for this is made in the slow cooker whilst you are out for the day and then it just needs 10 minutes of prep / cooking in a pan to finish it off.

First thing in the morning add the following ingredients to your slow cooker

1.5 litres of vegetable stock, 2 chopped carrots, 1 chopped leek, 1 onion quartered, 2 crushed cloves of garlic, 2 bay leaves, 500g of skinless / boneless chicken thighs, 2 chopped stalks of celery, 1 teaspoon of dried parsley and seasoning. slow cook this for 6-8 hours.

When you’re ready to eat the soup, strain the stock in to a pan, remove  and reserve the chicken then discard the stock vegetables.

Next, in your saucepan, simmer the stock on a medium to high heat and add 2 chopped carrots and 1 chopped leek. leave to simmer for 5-6 minutes then add 100g of sweetcorn, 100g of vermicelli noodles and the chicken reserved from earlier. Simmer in the pan for 5-6 minutes until the noodles are cooked then serve with some crusty bread





Sweet Chilli Salmon


Salmon is so nutritious and yet simple to cook. I tell my kids that eating fish makes them clever, sometimes they need an extra little push! There are so many ways to cook Salmon and this method works best when you’re feeling particularly tired (lazy) 🙂 Using a George Foreman grill, it’s ready in minutes.

For this recipe, simply marinate you salmon fillet in some sweet chilli marinade and cook in your George Foreman grill for 4-5 minutes max! (if you don’t have one, you can use a normal grill and this should take 12-15 minutes depending on the thickness of your fillet)

Serve with some steamed broccoli and stir fried noodles and enjoy