Beef Goulash


Another slow cooker recipe that takes 5 minutes to prepare.

In your slow cooker, put the following ingredients in :

500g diced beef, one tin of plum tomatoes, one tablespoon of tomato puree, one diced onion, one diced red pepper, 15-20 buttons mushrooms, two teaspoons of paprika, two crushed cloves of garlic and season with salt and pepper. Give everything a good stir and cook all day.

Serve with rice or mash potatoes


Pesto crusted Salmon


This is one of first ‘fishy’ dishes I was able to get my husband to eat – when we first met he didn’t eat any fish – and my children like this too, I think the crunchy crust makes its more palatable to those who aren’t into fish so it’s worth giving it a go if you have any family members who don’t like fish.

Preheat the oven to 180fan, toast 2 slices of bread and then blitz in a processor to make breadcrumbs. Into the breadcrumbs, mix 2 teaspoons of grated parmesan and 2 teaspoons of pesto.

Srunch a handful of the breadcrumb mix into your palm in order to compact the mixture, then pat it down on to your salmon fillet, make sure the length of the fillet is covered in the breadcrumbs and repeat with your remaining fillets – there should be enough mixture to bread 4 fillets.

Pop into the oven and cook for 20-25 minutes depending on the thickness of your fillets

Serve with some lemon and coriander couscous and roasted Mediterranean vegetables

Toad in the hole


So as it gets colder I start to want something a bit more hearty and this dish can be ready in 25 minutes.

First preheat your oven to 190fan and then slice a red onion and place in a metal roasting tin along with some olive oil and six sausages. Put in the oven for 15 minutes whilst you make the batter.

This Yorkshire pudding batter mix is fool proof and works every time for me. Get a mug and crack three eggs into it, make note of where the eggs come up to on the mug then pour the eggs in to a jug, now measure out the same level as that of the egg in the mug of plain flour, and the same of milk and mix all these together in your jug so that you have a mixture which is equal measurement of all three parts. Add some salt and some rosemary and give everything a whisk then refrigerate, turn the temperature on the oven up to 200fan and wait until the sausages have had a total of 15 minutes in the oven.

Quickly remove from the oven and pour in the chilled batter around the sausages and return to the oven, cook for another 10 minutes or until the batter is cooked, risen and golden.

Serve with gravy, mashed potatoes and veg

Beer Batter Fish Goujons, wedges & peas


This is a slightly healthier alternative to chippy fish and chips because of the potato wedges, well that’s what I keep telling myself!

Get the potato wedges on first as they will take the longest. Heat the oven to 190fan and chop up a couple of large potatoes into wedges, season with salt, pepper and olive oil then pop in the oven. Depending on how thick  you’ve made the wedges these will take between 35-45 minutes.

Next make the batter. Weigh out 100g of plain flour in to a jug and add a teaspoon of baking powder and a pinch of salt. Give it mix then pour in 150ml of beer and whisk until you have a smooth batter. Refrigerate until 10 minutes before the wedges are cooked.

When you’re ready to start cooking your fish pour some oil into a frying pan so that it’s approx 2cm deep and turn the hob on to a medium to high temperature.  Cut some cod fillets into strips then when the oil is up to temperature dip a strip into the batter then lower gently in to the oil, cook for a couple of minutes on each side, then remove from the pan. Ensure that the fish is cooked inside and the batter is golden and crispy, you don’t want the oil too hot so that it burns the batter before it cooks the fish so adjust the heat accordingly – this is why I always try one goujon first. When you have the temperature correct, get your peas on then finish frying the rest of the goujons.

Serve everything hot!

Chilli Burritos


So this is a really great way of using left over Chilli and rice and turning it into another meal.

Just grab a wrap, warm it in the microwave for a couple of seconds and start piling it up with rice, chilli, spring onion, avocado, tomatoes, and grated cheese. Roll the wrap up in to a burrito and secure with some foil to keep the filling in place – this is particularly useful for little ones – and enjoy!



Slow cooker chilli con carne


So the best thing about this chilli is that it’s cooked in a slow cooker and there’s no need to brown any mince or onions, I just put everything in a slow cooker raw and leave it to stew all day and that’s it. The second good thing about making a chilli is that is that I use all the left overs to make Burritos for the next day’s meal so I get two meals for very little effort. I will write up the burritos recipe on tomorrow blog so come back and have a look for that.

For the chilli get your slow cooker out and add 500g of mince beef, one diced onion, one tin of kidney beans, one tin of chick peas (I use the full size tins but you can use half size tins of you prefer), one tin of plum tomatoes, one table spoon of tomato puree, one teaspoon of dried chilli flakes (or to your taste), two teaspoons of dried cumin seeds, one teaspoon of paprika, one teaspoon of marjoram if you have it and two cloves of crushed garlic. Give everything a good stir and then cook in the slow cooker all day – I have been know to get this on the night before and slow cook it on low for 24 hours and this tastes incredible. There is something about a chilli that makes it taste better the longer it cooks!

When you’re ready to serve, dish it up with some boiled rice and Doritos!



Ginger Chilli Lime Salmon


You can adjust the amount of chilli in this dish to suit your taste but it’s worth leaving just a hint of chilli to offset the taste of the lime. This meal is ready in 15 minutes and is a great last minute dish to throw together if you don’t know what to cook

First marinate the salmon in some olive oil, dried chilli flakes, grated ginger – about the size of half a thumb, some lime juice and the zest of a lime if you’re using a fresh one. Leave that to marinate for 5 minutes while you steam some vegetables and boil some egg noodles.

If you have a George grill, use this to grill the salmon as it can be ready in 5 minutes this way otherwise pan fry it on a medium heat on 5 minutes each side until it’s cooked. Once the noodles are cooked, stir fry them in some groundnut oil and soy sauce then serve with the steamed veg and salmon



Garlic Prawn Linguine


Prior to having kids I used to make this dish with lots of chilli, but I’ve taken the chilli out and it still tastes delicious. The good thing is that it’s ready in the same time it takes to cook your pasta too!

First get your linguine cooking according to packet instructions

For the sauce, add a large glug of olive oil in to a large frying pan, next add some chopped parsley (fresh if you have it, otherwise dried is fine)  and 2 cloves of crushed garlic. Heat in the pan on a medium heat for 2-3 minutes, try not to let the garlic brown. Next add approx 250ml of white wine and turn the heat up to the max to bring to the boil. Once boiling turn the heat down slightly to a medium high heat and allow the sauce to simmer to allow the alcohol burn off. Next add approx 150ml of passata and 8-10 quartered cherry tomatoes. Allow the sauce to simmer for another 5 minutes until the pasta is a minute away from being ready. Now add 250g of raw shelled prawns to the sauce and stir in, cook for a minute until the prawns are pink and ready, try not to over cook the prawns. They shouldn’t need more than 2 minutes. When the pasta is ready, strain and add to the frying pan, mix everything in and cook for a further 30 seconds, plate up and serve with a little parsley on top

Chicken stuffed Mozzarella and Pesto


This is so tasty and yet so simple to make. I serve this dish with some yummy garlic potatoes which will need to go in the oven first. Preheat you oven to 190(fan) and then quarter / cut in to 6th some new potatoes. Mix with half a diced onion, crushed garlic and drizzle with olive oil. Season, put in the oven and cook for approx 25 minutes. Meanwhile make the chicken

For the chicken you will need to butterfly two chicken breasts, this just means slicing in half across the depth so you can open it up like a book, see pic below. Next speed some pesto inside and lay some mozzarella on one half and fold the chicken breast back over to cover the stuffing. Now grill on a griddle pan over a height hear for 5 minutes on each side and then place the griddle in the oven and cook for a further 15 minutes until cooked. Easy peasy!

Serve with some buttered greens and a big smile






Quickie Pizza


These are great for when you’ve not got much time and you want something quick but healthy.

All you need is some wraps, I use the Warburton wraps in the photo below as they are bit thicker than the normal circular wraps, some cheese, passata, and what ever toppings you fancy

I usually raid the fridge for any veg that needs using up, the cupboards for some sweetcorn and the fridge for some ham or chicken

First spread the passata over the wrap, top with your choice of filling and cheese thrn cook in the oven for 10 minutes 180fan and enjoy.