Archives for category: Pork

Every Saturday each team at my hockey club takes turns to cook an evening meal for whoever wants it. Last night was the ladies 2s turn. My captain text me at lunchtime on Friday in a mad panic about what to cook. I took the reigns and went for a big Spanish stew with herby potatoes and brocolli. It went down very well! It’s hard to find bulk recipes online, so I thought I’d put one here, just in case you have 30 hungry hockey players to feed and less that 2 hours to do it in!

8 tins of chopped tomatoes

6 tins of butter beans

2 stock cubes + 2 cups of boiling water

3 chorizo rings

Bag of mixed peppers (9 small ones)

Bag of onions (5-8 depending on size)

4 cloves of garlic

4kg potatoes

Dried sage, dried thyme, smoked paprika, paprika, black pepper, salt.

1) heat 2 tbsp oil in a very large pan and fry the onions. Once softened, add the chopped chorizo.

2) after 4-5 mins, add the chopped peppers and cook for 3-4 mins.

3) pour in the tomatoes.

4) drain and wash the beans, then add to the pan.

5) mix the stock cubes with two cups of boiling water and add to the pan. 

5.5) add cubed potato to a pan of boiling water on the hob.

6) add herb, spices and seasoning to taste.

7) cook on a medium heat for 30-40 minutes.

8) once cubed potatoes are par boiled, drain and place in an oven tray. Pour over olive oil, sage, thyme, salt and pepper. Oven on 180 degrees C for 20 mins to crisp up.

We served this with boiled brocolli and garlic mayonnaise. It was very well received! 


 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!


I had a bucket load of chicken stock and chicken left from my roast dinner yesterday, so risotto seemed like an obvious use of the leftovers. I’m awful at making risotto on the stove (I have no patience), and actually baked risotto (I think) tastes better.

1) chop up 1 red onion and fry in a heavy pan with olive oil. Once softened add 1 chopped red pepper.

2) add chorizo and one chopped up tomato. Cook for a minute.

3) pour in 800ml of chicken stock and bring to the boil. 

4) add 200g of arborio rice, pop a lid on and place in the oven.

5) after 20 mins, remove, stir in the leftover chicken, smoked paprika and black pepper.

6) after 10 more mins take pot out and serve up with some Parmesan on top.


Made this warming stew last light to last me a couple of lunches and use up some tins before I move house.

1) cook your sausages (grill, fry, oven, you decide!)

2) in a pan on the fry some onions until soft. Add a minced garlic glove and fry for a min or so. Add a chopped carrot and cook for a couple of mins.

3) pour in a tin of tomatoes and a rinsed tin of green lentil.

4) shake over some cumin seeds, chilli flakes and a grind of black pepper.

5) pour over 1/2 pint of veg stock and cook on a medium heat for 5 mins.

6) add the sausages to the pan, pop on a lid and simmer on a low heat for 20 mins.

Wait for the stew to cool and pop in tuppaware. I’m gobbling mine now for lunch in the office whilst writing this.

This was attempt 2 at pizza dough – attempt 1 was wholemeal (here). It was much easier to work but I prefer the taste of wholemeal. Anyway I’ve got 2 huge slices for lunch today so I’m happy.

Cheers Nigella for the basic dough recipe.

1) empty sachet of yeast into 125ml warm water, leave to one side.

2) in a bowl mix 2 cups of plain flour, 1/2 tsp salt.

3) add wet to dry and form a dough with your hands.

4) knead for 10 min and leave to prove (I managed 20 min cause I was too hungry!).

5) roll out and place on a baking tray lined with baking parchment. Add toppings and bake on 160 for 25 mins.

For my topping I chopped and roasted three big tomatoes for half hour. I made a tomato sauce mixing tomato ketchup and tomato purée to spread on the base, then put the chopped roasted tomatoes on next. It’s also got prosciutto, green pepper, onion and cheddar all over.

Thanks to fellow food bloggers for their tips on making pizza dough!

Claire Thomas @GoodEggFoodie – sprinkle semolina on the base for extra crunch.

Jay and Dee @Jay_and_Dee – go easy on the tomato and cheese, the base is just as important… if the dough is too sticky to knead, put oil on your hands rather than flour.

All About Eats @allabouteatsblg –  roll the dough out using olive oil & not flour.

Hannah Friendly @hannah_friendly – start your dough early and leave to prove as long as possible.

Lindsey Dickson @theeatingtree – use a bake stone, it makes the dough bubble up authentically. Use the top and bottom heat setting if you have them.

Thanks everyone for your contributions!

This was a ‘use up everything in the fridge’ kind of dinner. Tasted absolutely fabulous though and got a portion leftover for dinner tomorrow.

1) place chopped chorizo in a pan on the hob and fry for a few mins. Add chopped red pepper and chopped tomatoes and cook for a few mins.

2) add 200g of arborio rice and pour over 700ml of chicken stock. Add a shake of paprika and a grind of black pepper.

3) cook on hob for a few mins.

4) cook in the oven on 180 degrees C for 15 mins.

5) add a cup full of peas and cook for another 10 mins.

At the end stir in some grated Parmesan and gobble up! 

So this is my first ever attempt at pizza dough. Thought I’d make life easier for myself by doing a wholemeal one too. It came out looking a bit straggeldy but it tasted glorious! And the recipe made 2 pizzas so I have one for lunch tomorrow. I followed this recipe as best I could. 

Pre heat oven to 250 degrees C.

1) prepare toppings: chop a green pepper, chop a mushroom.

2) prepare tomato base: put a tin of tomatoes in a pan on the hob with a minced garlic glove and dried basil and oregano. Cook for 5-10 mins until reduced down. Set aside.

3) place 1 tbsp sugar, 1 tbsp olive oil, 1 sachet of yeast and 1 cup of 5 min old boiled water and whisk. Leave for 5 mins and it’ll bubble.

4) in a separate bowl mix 2 3/4 cups of wholemeal flour, 1 tsp salt and a good grate of Parmesan.

5) flour a work surface near you.

6) add wet to dry ingredients and bring together with your hands. It’s quite sticky. When it forms a ball pop on the work surface and knead.

7) cut dough in 2 and roll as thin as you want them. Place on lined baking trays and assemble toppings on top.

8) oven for 10-15 mins on 250 degrees C. I turned mine down a bit as the ham started burning! 

Definitely going to practise this more.

Found a solution to my previous risotto failures: bake it! I needed a dinner I could chuck in the oven whilst my friend and I were icing these Maltesers Cupcakes, this came out perfectly. I think my Netherton Foundry winning casserole pan helped with it’s success!

1) chop up bacon and fry in a pan.

2) add a bunch of chopped spring onions and fry for 4-5 mins. (I was meant to use leeks but they didn’t have any in Tesco!)

3) add 200g of risotto/arborio rice.

4) add 700ml of veg stock.

5) cook on the hob and stir for 5 min.

6) pop in the oven on 180 degrees c for 20 mins.

I topped mine with Parmesan. It was so scrummy!

I adapted this BBC good food recipe and replaced meatballs with beef sausages and a few bits of chorizo.

1) cook your sausages (I baked mine but you could fry them!)

2) chop 1/2 onion, a red pepper, some mushrooms (I was using up what was left in the fridge!).

3) heat some olive oil in a casserole pan and pop in the onions. Soften for 5 mins and add 2 minced garlic cloves.

4) add mushrooms and pepper and cook for a few more mins.

5) add a tin of tomatoes and a tin of washed butter beans. Add a good grind of black pepper and a good shake of smoked paprika.

6) place cooked sausages and chorizo in the casserole pan and pop in the oven on 190 degrees C for half hour.

I boiled up some brocolli to go with mine. Warming, filling and delicious!

Wondered if I could make a pasta sauce with natural yogurt. Turns out looking awful, but actually tasted rather delicious. I suppose anything with chorizo in is a winner.

1) cook chorizo in a pan with some minced garlic. After 2 mins add some spinach. Pour over some natural yog and cook for 5 min. It goes a bit liquidy but stick with it.

2) cook pasta (I had leftover fresh lasagne sheets to use up so I chopped them up).

3) boil brocolli.

4) drain pasta and brocolli, combine all and finish with lots of Parmesan cheese.

Tastes sooo much better than it looks.