Archives for the month of: July, 2015

Whilst I detest the Daily Mail, I did use this lovely recipe by Eric Lanlard for a delicious roasted red pepper and goats cheese tart. I cheated and bought ready made pastry, but who has time to actually make pastry these days. It was delicious and I had leftovers warmed up for lunch the next day.

1) roughly chop 2 red peppers, drizzle with olive oil and bake for 180 degrees C for 20 mins.

2) in that time, chop a red onion and fry in a pan on the hob. After 5 mins, add some balsamic vinegar and cook on a low heat for 10 more mins til it caramelises.

3) grease and line a baking tin and place the pastry in it, chopping off the excess.

4) spread the onion on the bottom and place the roasted red pepper next. Then crumble over a generous helping of goats cheese.

5) in a jug whisk up 200ml of Greek yoghurt and 4 eggs. Use some of this as a wash for the edges of the tart.

6) place the tart in the oven and carefully pour over the egg/yog mixture.

7) bake at 180 degrees C for 20 mins.



This is the best banana bread I’ve made. It tastes amazing warmed up and with a swipe of Nutella. I used this recipe but added less sugar. 

1)  with an electric whisk, cream together 2 tablespoons of butter and 1/4 cup granulated sugar, and 1/4 cup muscavado sugar.

2) mix in 2 mashed bananas and 1 egg.

3) stir in 1 full cup of wholewheat flour and 3 teaspoons of baking powder.

4) if needed, add 2 tablespoons of milk (I added 2 dessert spoons). Scrape into a lined loaf tin.

5) oven on 190 degrees C for 40-45 mins. 

Leave it in the tin for 10 minutes, then lift it out and have warm with peanut butter or Nutella (or both!). 

Despite this dinner looking a bit of a funny colour, it tasted lovely. I think anything with green lentils is bound to look a bit unappetising. I used veggie sausages because they needed using up, otherwise you could use meaty ones. I got the inspiration from this recipe but basically just chucked it all in and hoped for the best! 

1) roughly chop a red onion, some mushrooms and a red pepper into chunks, drizzle with olive oil and place in a roasting dish with 4 frozen Linda McCartney veggie sausages. Oven on 180degrees C for 20 min.

2) whilst ovening the sausages and veg, bring 1/2 cup of dry green lentils to the boil with 1’cup of water. Let simmer for 15 mins.

3) remove the roasting dish, drain the lentils and pour into the dish. Pour over 200ml of gravy (I used Bisto).

4) place back in the oven for 15 mins.

5) whilst in the oven, bring some peeled and chopped potatoes to the boil on the hob, drain and mash.

 Serve up the bake with the mash and enjoy. I had leftovers for lunch and it was delish. 

I put the question out on Twitter of what to do with my turkey mince. Thanks to @about_taste for inspiring me to try a ‘White Chilli’. I was able to use up a bunch of veg in the fridge, a tortilla wrap, and I had leftovers for lunch today. Overall a winner. Now, I had a bit of cooking fail because I accidentally put cinnamon in the chilli, instead of chilli. However, I did add lots more chilli and it still managed to taste delicious!

1) in a heavy pan on the hob, brown some onions in olive oil.

2) add the turkey mince and cook till white.

3) add a chopped yellow pepper and shake on CHILLI (not cinnamon!) powder, cumin seeds, paprika and black pepper.

4) pour over 200ml of chicken stock and add a tin of rinsed cannellini beans.

5) stir and pop a lid on, cook on a med-low heat for 10 mins.

6) place a tortilla in the oven and bake on 180 degrees C for 5-10 min or til your desired crunchiness.

Serve up with some coriander (mine looks disheveled because it was frozen!).


This pie is a throwback to a delicious pie I had twice at Glastonbury and decided I would try make it when I got home. I didn’t follow a recipe, except for googling how to prepare a butternut squash! Before you ask, no I didn’t make the pastry, I’m sorry! Promise to do better next time. Anyway this pie tasted amazing!

1) top, tail and halve the butternut squash. ‘Peel’ using a knife (basically chop down the sides), scoop out the seeds and cube the whole thing. Toss in olive oil and bake for 40 mins on 180 degres C.

2) place a bag of spinach in a bowl and pour over boiling water. Drain, squeeze out the excess moisture from the spinach and then chop.

3) place spinach back in the bowl and add a packet of crumbled goats cheese. Mix together with a wooden spoon.

4) grease a pie tin with butter and lay over the pastry, chop off the excess and roll to make a lid. Add the spinach mixture and roasted butternut squash pieces, then cover with the pastry lid.

5) give it a good egg wash.

 6) oven the pie for 20 mins at 170 degrees C.

Make some mash, peas and gravy to go with the pie and enjoy!


 I am totally converted to the quesadilla. I’ve always gone for cheese on toast as my go-to quick snack, but now I’ve got a cupboard of wraps to use up I’m enjoying experimenting with quesadillas.

1) place tortilla in a frying pan on the hob, 1 minute on either side.

2) place the spinach on 1/2 of the wrap, followed by chorizo, then a pile of cheddar cheese and black olives.

3) fold over the tortilla and push down with a fish slice.

4) after minute, carefully flip the quesadilla over and cook for another minute.

Cook it to your liking – for me that’s gooey cheese and crunchy tortilla. Divine!

This dish is an ode to my colleague to whom I said “I’m making a sloppy joes recipe but putting it on fries instead of in a bun” and she disgustedly replied with ‘it’s not a sloppy joes if it’s not in a bun, you’ve made chilli cheese fries. Also they’re wedges not fries’. Thank you Jess. So here we are with some US comfort food but slimmed down (or made British, I’m saying).

1) slice 1 potato into wedges (skin on) and par boil for 5 min.

2) peel a small sweet potato and chop into fries shapes.

3) roll the potato and sweet potato in olive oil, season, and place on a baking tray in the oven at 180 degrees c for 30 mins.

4) brown mince in a heavy own on the hob.

5) add 1 chopped red onion, minced garlic, chill flakes and smoked paprika.

6) add 2 chopped salad tomatoes, 1 orange pepper and cook for 5 min.

7) stir in 1 small tin of baked beans, place a lid on and simmer for 10 mins.

8) remove potatoes from the oven and let cool slightly, then put on a plate, pile on the mince and grate over some cheddar.

Totally deelicious y’all! (sorry)

 After five days of surprisingly delicious food at Glastonbury last week, I wanted an equally delicious and simple dinner last night. I pinned this recipe for Chicken Katsu Curry ages ago and finally got round to cooking it. It’s seriously one of the tastiest meals I’ve made in ages.

pre heat the oven to 180 degrees C.

1) in 2 separate bowls place bread crumbs and a whisked egg – then dip the chicken breast in the egg and then the bread crumbs. Fry lightly for 2-3 mins until golden brown. Place in a dish in the oven for 20 mins.

2) whilst the chicken is in the oven, put on the rice – 1/3 cup rice to 2/3 cup boiling water, bring to the boil and simmer for 10 mins with a lid on.

3) for the sauce, fry 1 small chopped onion for 2-3 mins. Add 2 cloves of minced garlic, a teaspoon of ginger and a shake of chilli flakes. Take off the heat and add 1 heaped dessert spoon of plain flour and 1 heaped dessert spoon of mild curry powder. Mix into the onions and add 300ml of chicken stock.

4) put the sauce back on a medium heat and stir for 5 minutes. Remove and let cool slightly before popping in a food processor.

5) fill 1/2 a cup with peas and boiling water and microwave for 1 minute.

6) drain and mix the peas in with the rice, slice up the baked chicken and pour over the sauce.

Tastes better than Wagamama!