I love a straightforward dinner. However being straightforward doesn't mean there's any skimping on flavour. Grabbing a few ingredients out of the fridge and cupboards, chucking them in a roasting tray and miraculously taking the finished dish out of the oven at the end is the weeknight dream. My Greek chicken tray bake is a two tray affair (I know, slightly more involved than one tray) and really delivers on flavour. The flavours of Greece; oregano,
It was one of those evenings. You know the ones, where you look in the fridge expecting a sudden moment of inspiration and the fridge just stares blankly back. I’d put something down on the meal plan but for one reason or another didn’t manage to cook it; sometimes I forget to buy an ingredient or I use it all in another meal forgetting to save any for later in the week. My potato, chargrilled broccoli and pesto salad came out of seemingly nowhere.
We bought our first ever BBQ this year. Not knowing how much it might get used we went for a basic entry level one which has been great, and it's getting used at least once a week at the moment. When the BBQ is on I like to be outside, nice cold drink in hand, to watch everything cooking. That's why these simple BBQ sides are my go to recipes whenever we're cooking al fresco. I can make them quickly in the kitchen so they are ready to go once the
I love looking in my fridge and cupboards and finding ingredients and flavours to try together. Recently I wanted to try adding chipotle chillies to more than just chilli con carne and I thought it would be worth trying a pinch with sweetcorn. This chipotle sweetcorn hash came out of a mish mash of ingredients I happened to have to hand and the end result was delicious. Sticky, sweet, spicy and moreish I'll be making this one again soon!
There's been a spate of soup recipes appearing on my blog recently. I'll tell you for why: because there's nothing more comforting I would like to have for lunch during the week. Sure, a steaming bowl of cauliflower cheese would be a fantastic winter luncheon but that's more effort than I am willing to put in for what is effectively the most rushed meal of the week. So instead I take a bit of time at the weekend and batch cook some soup, freeze it
Who doesn't love fish and chips? That classic British seaside dish, everyone has their favourite sauce or side to go with it; curry sauce, mushy peas, simple salt and vinegar or a good spoonful of tartare sauce. I'm a mushy peas and tartare sauce person I have to admit. When I started thinking about this recipe I wanted to make sure I kept the elements I love about those two sides but add in some influences from somewhere else. For my Moroccan Style
Meals that are made from a few simple ingredients are invariably some of my favourite dishes of all. A quick scramble around the cupboards and fridge pulling ingredients and ideas together always feels more satisfying; like you’re getting a meal for nothing. My evening meals are always planned in advance so it’s lunchtime where I get my Ready Steady Cook hat on. Sometimes however the scrabbling approach doesn’t yield any particularly tasty sounding
This is, probably, one of my absolute favourite meals I have ever made. Not only does it look glorious (excuse self-praising) but it is absolutely delicious. A vegetarian fish and chips if you will; a real rival to that classic seaside dish using halloumi instead of fish. With my recipe there is no crispy batter, however, the outside of the halloumi gets all crispy and wonderful so you really don’t miss it. Plus, as there’s no deep fat frying
There's something you need to know about these turnovers. Although they are most excellent for using up leftovers they are more than worth baking up in their own right. Am I the only one who couldn't say no if offered Smoked Cheddar and Pickled Onion Turnovers? Didn't think so. Perfect for using up roast or mashed potatoes, pickled onions or chutneys and whatever hunk of cheese you have lying around. Completely versatile and a little bit too tasty
Sometimes the vegetables that arrive in my veg box are so stunning that it (almost) seems a shame to eat them. We all know that a romanesco cauliflower is mathematically wonderful and who can say no to a green lemon when it’s yellow inside and full of juice. A bunch of purple spring onions turned up on my doorstep and I knew simplicity would be the way to make the most of them; bold flavours from few ingredients. Chorizo Hash with Purple Spring