Courgette chicken


Bear with me for this one, my husband did say it tasted a lot better than it looked so don’t write it off before you try it!

Grate a large courgette and stir in 3 tbsp of garlic and herb cream cheese.

Bash some chicken breasts with a rolling pin until they are about 1 cm thick the spread on top the courgette mix – the quantities above should be enough to cover 3 chicken breast – enough for 2 adults and 2 children

Bake these in the oven at 180 (fan) until chicken is cooked (approx 20-25 mins) and then grill for the last 5 minutes to get a crispy top.

And that’s it!

I served this with steamed carrots and baked new potatoes





Tuna Pasta Bake



This should be called ‘whatever you’ve got’ pasta bake as you can substitute most of the ‘filling’ ingredients for things that you’ve got, prefer or need to use up.

Start by cooking your pasta according to the instructions on the packet but make sure it’s not over cooked.

Meanwhile make a basic bechamel sauce, I use a large knob of butter approx 25gm and melt this in a sauce pan, then add a tbsp of plain flour, remove from the heat and mix until it forms a gloopy paste, put back on a medium heat and add approx a pint of milk a little at a time until the sauce thickens, then season. This is now your basic white sauce. 

To my sauce I added cheddar and brie but you can put any cheese you like and then season.

Next, steam some veg, I used leeks, broccoli and swetcorn  and add this to the sauce along with a tin on tuna and give it a good stir. 

When your pasta is done, drain and place in an oven proof dish and stir the sauce through it. Grate some cheese on top if you like and bake in the oven for 20min at 180 fan oven


Try substituting the tuna for salmon or ham! Whatever takes your fancy, there are no rules!

Coq au Vin


A really simple slow cooker meal enjoyed by all the family this evening. Simply throw all these ingredients in to a slow cooker, cook all day and voila!

8 skinless chicken thighs, 300ml white wine, 150ml chicken stock, a diced onion, 2 bay leaves, a bit of thyme (dried or fresh) and a tbls of tomato puree. Season to your taste. Traditionally this is made with red wine but I prefer it with white 🙂

If you have time, you can thicken it up by melting a knob of butter in a separate bowl and adding a tbls of floured it to form a paste, decant the sauce from the slow cooker in to a saucepan and bring to the boil, as it boils slowly add the thickening paste whilst stiring with whisk until thickened. Add the chicken back in and serve with mashed potatoes, and greens