Chicken, pea and mushroom risotto


This is a great recipe for using up left over roast chicken.

Start by finely dicing one onion. Add this to a frying pan with a generous knob of butter and fry over a medium heat for 5 minutes until the onions start to soften. Next add two crushed cloves of garlic and continue to cook for another couple of minutes.

Next add your risotto rice (250gm) to serve 4 adults and stir into the butter and onion mix so that all the grains are coated with butter. Next add 100ml of white wine and turn up the heat so that the alcohol evaporates. Turn the heat back down then pour  in 1 ltr of chicken stock one ladle at a time stirring between each ladle (if you have the time) this will make it more creamy.

Meanwhile slice up a large handful of button mushrooms and fry in a little olive oil, salt and pepper until starting to brown then set aside

Cook until the stock is nearly all absorbed and then add a mug full of frozen peas, mushrooms, approx 200g of cooked/ left over chicken and a tablespoon of creme fraiche if you have some then cook for a further 4-5 minutes until the rice is cooked. Remove from the heat and stir in  approx 50g of parmesan, season and serve immediately with a sprinkling of chives and a squeeze of lemon juice



Chorizo crusted chicken


So apparently my children love Chorizo ….. who knew!

Serve this with new potatoes and green beans so get the new potatoes quartered and on the hob first.

Next get your chorizo diced, about a large handful ought to do it (if you can prize it away from those little tikes!) and fry over a low heat for about 5 minutes.

Next, butterfly your chicken breasts and then cover with clingfilm before bashing with a rolling pin in order to reduce the thickness to about 1cm

Next brush with a little olive oil and place on a baking tray.

Add a large heaped tablespoon of panko breadcrumbs to the chorizo and mix well then spoon the mixture on to the chicken and cook in a preheated oven for 10-12 minutes until the chicken is cooked. Turn the grill on and grill for a further 2-3 minutes until browned and crispy then serve with potatoes and greens!


Cod Crumble


Preheat your oven to 180 fan and get your new potatoes on.

Next make the crumble topping by blitzing one piece of toast with 2 tablespoons of porridge oats and 25 g of grated parmesan  cheese.

Next spread a layer of Philadelphia cream cheese with chives over the top of two fillets of cod then generously sprinkle with the topping and place in the oven for 15-20 minutes until cooked through, serve with the new potatoes and peas

Salmon Keralan Coconut curry


I cook this using a pouch of ready made sauce so if you’re horrified by this then look away now! I try to make most things from scratch but quite frankly sometimes I don’t have the time or inclination. Jars and pouches have their place in my cupboard and I’m not ashamed to admit it.

First get some basmati rice on the hob according to packet instructions, for this I like to mix in a dash of lemon and coriander to the rice at the end of cooking.

Next for the curry, I use the spice tailor keralan coconut curry pouch (see photo)

First pan fry the pouch of dry spices in a little oil for a minute, next add two salmon fillets chopped into small chunks and cook until browned. Stir in the sauce contents along with 50ml of water, a handful of green beans and a handful of halved cherry tomatoes. Cover and simmer for 7-8 minutes until the salmon and beans are cooked then add a dash of lime juice and serve with the rice.




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



Moroccan fish stew


I love Moroccan flavours and this fish stew is tasty and simple to make.

First light fry a teaspoon of cumin seeds, a crushed garlic clove, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of marjoram and 1/2 teaspoon of dried chilli flakes (optional) in some oil for a couple of minutes. Next lay 2 cod fillets and 6-8 raw prawns into the pan then add 200ml of passage and the juice of 1/2 lemon. Stir in to this fish and bring to the boil. Turn down to a medium heat then put the lid on and cook for 8-10 minutes until the fish and prawns are cooked.

Serve with some couscous and roasted tomatoes