Breakfast Muffin

Start your day with a yummy and filling breakfast! Eggs, spinach, salmon.. what’s not to like?

Start by toasting a breakfast muffin, meanwhile melt a teaspoon of butter in a pan then add 2 large handfuls of spinach, allow the spinach to wilt then season and turn the heat off. Next, poach an egg, – I can’t say I’m particularly good at this so I don’t have any tips but I generally stir a pan of boiling water to make a votex and then drop the egg in there and cook for 5-6 minutes. Whilst the egg is cooking begin to as assemble

First butter your muffin then add the wilted spinach, next add a few layers of smoked salmon and once the egg is done add the poached egg



Fish Tray Bake

Honesty! This dish is absolutely delicious and so simple to make my 3 year old boy made it! The first (main) meal he’s ever made! Well done Sammy!!

First add approx 20 young asparagus spears, next add 10 halved baby tomatoes, a quartered lemon (ok I had to chop this up for him!), a crushed garlic clove, a few leaves of basil, a couple of sprays of olive oil, 4 salmon fillets, 10 large raw tiger prawns, a few rashers of prosciutto and some seasoning. Give everything a mix and ensure the salmon fillets are skin side up then cook under a grill for 10 minutes. 


Turkey Cottage Pie

So it’s been a while and I promised my self I’d start blogging again in the new year so what better way to start than with a festive and healthy meal.  Turkey Pie is a healthy and lighter version of a family favourite – cottage pie. Turkey mince can be as low as 5% fat and yet it tastes great. 

Start by dicing one onion and gently fry this in a little olive oil.  Meanwhile dice a carrot and 1/2 a courgette and steam them in the microwave for 30 seconds to soften up then add to the pan along with a crushed clove of garlic. Fry these for another 5 minutes or so and then turn the heat up and add 500g of turkey mince and a splash of white wine, brown the mince then add one tablespoon of flour and stir then add approx a mug of chicken stock and seasoning if necessary. Bring to the boil and simmer for 5 minutes. The sauce should thicken up. Meanwhile peel and dice 3 large potatoes, boil in a separate pan and once cooked remove approx 1/2 a potato before mashing the rest with a little butter and some seasoning. Assemble the pie in to a suitable pie dish with the mince on the bottom and the mash on the top, then grate the remaining 1/2 potato on top (this will give it a nice crispy top) and sprinkle with a little cheese. Bake in the oven for 20 minute at 190 (fan) and serve with some veg. 

Stuffed peppers with roasted butternut squash and sweet potatoes


My son Sammy is really in to diggers at the moment and he particularly enjoys ‘digging’ the rice out of these stuffed peppers!

First, peel and chop some sweet potatoes and butternut squash into 1cm cubes, I used half a large sweet potatoes and 1/3 of a butternut squash, and steam in the microwave to soften for 2-3 minutes. Then place in a roasting tray along with some seasoning and a teaspoon of olive oil, give it all a stir. Next, halve 3 sweet bell peppers and place in the oven along with the sweet potato/butternut squash for 10 minutes on 180 fan whilst you prepare the pepper fillng.

In a large frying pan add one crushed garlic clove and one diced onion with a little olive oil and fry on a medium heat until softened, next add 250g of mince beef and fry for a further couple of minutes until the meat starts to brown, next add two teaspoons of dried basil and one tablespoon of grated parmesan along with seasoning and cook until the meat is cooked. Next stir in approximately 3 mugs worth of cooked rice (I usually use left over rice from the night before but if you don’t have any, make some up in advance) . Remove your peppers from the oven and stuff with your rice filling and sprinkle a little more parmesan on top before returning to the oven for a further 10 minutes and then serve

Moroccan Chicken with Sweet Potato Froes


First preheat your oven to fan 200c then peel two large sweet potatoes and chop in to fries.

Mix 1 tablespoon of olive oil, 1 tablespoon of cornflour, 1/2 teaspoon paprika with one crushed garlic clove and some seasoning in to a bowl and rub into the fries before placing on baking tray and cooking in the oven for 20-25 minutes.

Get a griddle on a medium to hight heat and chop up one onion into 8 wedges, and place on the griddle for 2-3 minutes meanwhile flatten two breasts of chicken with a rolling pin until approx 1/2 cm thick. Rub in 1/2 teaspoon of olive oil 1/2 teaspoon of cumin seeds on to the chicken breasts and place on the griddle to cook along with the onions. The chicken should take 3-4 minutes on each side.

Once everything is cooked serve with yoghurt mixed with harissa paste.



Chicken Noodle Soup



I like a nice hearty soup and this one is just as delicious as it looks.

First butterfly then flatten two chicken breasts sandwiched between Clingfilm with a rolling pin until they are approximately 1/2 cm thick. Season and fry in a frying pan with a little olive oil for 5-6 minutes on each side until cooked.

Whilst the chicken is cooking, in saucepan add the whites of two spring onions chopped into 1/2cm discs, along with some grated root ginger – about the size of your thumb and one clove of crushed garlic. Fry for a couple of minutes then add 2 teaspoons of red thai paste (or to your taste). Give everything a stir then allow to cook for a further couple of minutes before adding approximately 500ml of chicken stock, a tin of coconut milk, the juice of one lime and a tablespoon of peanut butter. Stir, reduce the heat and allow to simmer for 10 minutes. After 10 minutes add a Next of egg noddles and allow to cook for 5 minutes then serve immediately with chicken sliced over the top and the greens from the spring onions.


Sundried Tomato and Tiger Prawn Linguine


Everyone in the family loves this dish, especially me as it only takes 20 minutes to prepare and cook!

First Get you pasta cooking according to packet instructions.

Next, fry over a medium heat in a little olive oil, 1/2 a sliced onion, 2 crushed cloves of garlic, and 10 chopped sundried tomatoes from a jar with some seasoning for 5 minutes.

Next add a tin of chopped tomatoes and let the sauce bubble and thicken for 5 minutes. When your pasta is a couple of minutes off from being done, add your raw tiger prawns, 5-6 per person should be plenty, cook for a couple of minutes in the sauce until they start to turn pink, then add your drained pasta into the pan and stir for a couple of minutes and serve with some chopped parsley!


Chicken, Leek and Mushrom Pie



This is a lovely creamy and quick pie that can be made in 30 minutes

Place a metal pie dish over a hob, turn on to a medium heat, add 2 chopped leeks along with a splash of olive oil and a knob of butter and cook for 5 minutes allowing the leeks to soften.

Next add half a punnet of chopped mushrooms and 2 diced chicken breasts, cook for another 5 minutes to allow the chicken to brown all over then add one large heaped table spoon of plain flour and mix well.

Next add a large table spoon of crème fraiche, 300ml of chicken stock, a sprig of thyme and a sprinkling of nutmeg. Give everything a good stir and keep on the heat for another 5 minutes until the sauce has thickened.

Meanwhile get some ready rolled puff pastry out and cut to the size of you pie dish.

Next place the pasty over the pie, brush with some milk and pierce with a sharp knife to allow the steam to escape and place in a preheated oven 180 (fan) for 10-15 minutes until the pastry is golden and cooked

Serve with your favourite veg


Teriyaki Beef with Chinese Leaf Rice



Get your brown rice cooking according to packet instructions, this should take about 25-30 minutes to cook.

Next, chop two spring onions. Add the whites of the spring onion to a bowl and add 2 tablespoons of soy sauce, 2 table spoons of honey, one clove or garlic and some grated ginger – about the size of a large thumb. Give this all a good mix and then finely slice a flank steak of beef in to thin slices and add to the marinade, leave for 10 minutes whilst you slice up half a Chinese Leaf in to thin strips

Once the beef has had time to marinate, add a tablespoon of olive oil to a hot pan, and fry the beef on a high heat for a couple of minutes being careful not to over cook. Once cooked remove the steak from the pan and set aside but keep warm.  Add the Chinese Leaf to the pan and cook in the pan with the remaining marinade for 5 minutes.

Once the rice is cooked, drain then add to the pan with the Chinese Leaf, mix and cook for a further couple of minutes.

Serve the rice, with the Steak on top, the greens from the spring onion and some sesame seeds if you have them