Potato, Green Bean & Tomato Stew

It’s stew time!

We are already over half way through the month and let’s be honest… if you haven’t already put on your heating it’s only a matter of time before you do. The days are getting shorter and it’s getting darker a lot earlier which just screams that the winter and the cold are on the way. I’ve found that with those chillier evenings a warmer and more heartier meal is the way to go. An easy one for a weekday if you’re back from work late or if you’re feeling minimal time in the kitchen. Hope you all enjoy πŸ™‚

Serves 2

Ingredients:

  • 160g fine green beans, halved
  • 1 large potato, peeled and cut into small chunks
  • 400g can of chopped tomatoes in tomato juice
  • 2 tbsp olive oil
  • 1/4 tsp ground allspice
  • 1/2 tsp onion granules
  • 1/2 tsp garlic granules
  • 1/2 tsp dried oregano
  • Salt & Pepper

Method:

  1. In a pan, put the potato and oil and gradually fry for 3-4 minutes.
  2. Add all the seasonings and mix well.
  3. Add the tomatoes and cook for a couple of minutes.
  4. Put the beans in the pan, mix and cover. Leave to cook for 15-20 minutes or until the potatoes are cooked through.

Best served hot.

Baked Plums with Feta

An ideal autumn starter for two or a light lunch for one. Bringing a mouth watering balance of both sweet and savoury to your taste buds. The crisp and bitter lettuce and the soft plums provide a really tasty contrast; a treat if you have some friends over for dinner.

Serves 2

Ingredients:

  • 4 plums, halved and deseeded
  • 80g feta, crumbled with a fork
  • 1 tbsp olive oil
  • 1 tbsp golden syrup
  • 1/4 tsp dried thyme
  • 6-8 little gem lettuce leaves
  • Crushed black pepper

Method:

  1. Preheat the oven to 200Β°
  2. Place the plums on a baking tray and bake for 10-12 minutes or until blistered and juicy.
  3. In the meantime, take the dish of your choices and distribute the lettuce evenly on the plate.
  4. Now make the dressing by getting a small bowl. Mix the thyme, olive oil and golden syrup thoroughly and keep to one side.
  5. Remove the plums and place on the plate, scatter over the feta, drizzle over the dressing and generously crush black pepper on top.

Best served immediately.

Roasted Sweet Potato & Carrot Soup

Can you guys believe that we are in October, seriously?!? Where has the time gone this year? It’s flying by! It’s definitely cooling down around here and let’s be honest, soup season is back up and running. It’s getting back into the cosier and warmer clothes and those heartier meals. Apt for this time of year, sweet potatoes and carrots make a flavourful soup packed with delicious flavours and nutrients.

Serves 2

Ingredients:

  • 2 sweet potatoes (I medium sized and 1 small) peeled and roughly chopped
  • 2 medium sized carrots, peeled and roughly chopped
  • 2 shallots, outer skin peeled off
  • 1 garlic bulb, peel off the flaky outer bits but keep bulb whole
  • 2 tbsp olive oil
  • 600ml vegetable stock
  • Salt
  • Crushed black pepper

Method:

  1. Preheat the oven to 200Β°C
  2. On a baking tray place the sweet potato, carrots, shallot and garlic. Pour over the olive oil, season with salt and generously with the crushed black pepper. Place in the oven and bake for 35-40 minutes (mix about half way through) or until soft and browned.
  3. Place the vegetables (excluding the garlic) in a pan. Using your hands gently squeeze out the contents of the garlic bulb (once cooled a little) into the pan. Pour over hot vegetable stock and mix all ingredients together.
  4. Using a hand blender blitz the soup until smooth. If you would prefer the consistency to be slightly runnier add a splash of water to loosen it up. Taste and season if necessary.

Best served hot.

Wholesome Greens

The versatility of broccoli allows creativity in the kitchen to flow. A truly easy way to get some good veg and it doesn’t even take much time to prepare. The colour contrast in this dish makes it look so vibrant and delicious; a perfect accompaniment to a meat or fish dish or just as tasty on its own.

Serves 2

Ingredients:

  • 1 whole broccoli head, grated
  • 100g edamame beans
  • 3 garlic cloves, roughly chopped
  • 1 chilli, finely chopped
  • 2 tbsp sesame oil
  • 1 dsp golden syrup
  • Chilli flakes (optional)

Method:

  1. Start by sautΓ©ing the garlic in the sesame oil for 2-3 minutes on medium heat.
  2. Add the chilli and cook for a minute.
  3. Add the beans and broccoli and cook for 4-5 minutes, stirring occasionally.
  4. Upon serving, drizzle over a little more sesame oil and sprinkle some chilli flakes on top.

Enjoy πŸ™‚

Spiced Jackfruit and Chickpea

Fancy some fruit for dinner? Believe me guys, do not knock it until you’ve tried it. A perfect substitute if you’re craving meaty flavours and textures then this is definitely the recipe to go to!

Serves 2

Ingredients:

  • 1 can jackfruit (in water), remove the fruit from the jar and roughly chop. Keep the water in the can.
  • 400g chickpeas, drained
  • 1 dsp tomato puree
  • 3 garlic cloves, roughly chopped
  • 1 inch piece of fresh ginger, roughly chopped
  • 2 tbsp olive oil
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/4 tsp onion granules
  • 1/4 tsp cumin
  • 50ml water
  • Salt

Method:

  1. In a pan, start by frying the ginger, garlic and oil together on medium heat for 2 minutes.
  2. Add the jackfruit, chickpeas and all the seasonings, except for the salt. Mix thoroughly and cook together for 3-4 minutes.
  3. Pour in the water from the jackfruit can and 50ml of water, stir, cover and leave to cook for 30 minutes. Stir every 5 minutes or so and around half way through cooking season with salt. (If becomes too dry add a splash of water, though consistency shouldn’t be too saucy.)

Best served hot.

Sticky Pork Ribs


Having a good selection of spices in your pantry is always the way to go I feel. Sometimes having to chop, grate or slice fresh ingredients comes under the ’I really cant be asked’ bracket and spice jars are the way forward. They are a real blessing to this delicious and seriously juicy dish which is so simple to prepare and the end product is pure bliss! Hope you all enjoy 😌

Serves 2

Ingredients:

  • 8 pork ribs
  • 3tbsp light brown soft sugar
  • 1 tsp garlic granules
  • 1/2 tsp onion granules
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp chilli flakes
  • 2 tbsp soy sauce
  • 1 tbsp golden syrup
  • 1/2 tsp lime juice
  • 1 tsp sesame oil

Method:

  1. Preheat the oven to 160.
  2. Make the marinade by mixing all of the above ingredients (excluding the ribs) together in a bowl.
  3. In another bowl, place the ribs and pour over 3/4 of the marinade and mix thoroughly with your hands.
  4. Place in the baking tray of your choice and drizzle over the remaining marinade. Cover tightly with either a lid or foil and place in the oven. Leave to bake for 1 hour 30 minutes.

Best served hot!

Gungo Pea & Red Pepper Salad

Just putting out there, this is one powerful salad. Full of raw pungent flavours that will awaken those taste buds. A delicious and easy way to get a healthy meal in you and it takes little to no time to prepare.

Ingredients:

  • 1 can gungo peas, drained and rinsed
  • 1 red sweet pepper, deseeded and roughly chopped
  • 1 medium carrot, finely chopped
  • 1 garlic clove, grated
  • 2 tbsp olive oil
  • 2 spring onion, finely chopped
  • 1/4 tsp paprika
  • 1/4 cayenne pepper
  • 2 dsp maple syrup

Method:

  1. In a bowl, add all the ingredients together and mix thoroughly. Serve in the dish of your choice.

Enjoy πŸ™‚

One Pot Garlic & Lime Chicken

Getting experimental in the kitchen is when I am really in my element. Mixing things up with different spices and condiments brings nothing but pure excitement when recipe writing and testing. A delicious one pot meal that may indeed look a little underwhelming but the flavours are next level.

Serves 2

Ingredients:

  • 2 chicken breast, cut into chunks
  • Zest of 1 lime plus juice when serving
  • 120g basmati rice, rinsed
  • 300ml chicken stock
  • 1 dsp white wine
  • 1 garlic bulb, whole cloves removed from shells
  • 2 tbsp olive oil

Method:

  1. Start by frying the garlic and lime zest together in the olive oil for a couple of minutes.
  2. Add the chicken, wine and season with salt and pepper; cook for another 2 minutes.
  3. Add the rice and pour in the stock and mix thoroughly. Cover and cook for 15-20 minutes on medium-low heat. The liquid is reduced and the rice is nice and fluffy.

Best served hot

Refreshing Cucumber Salad

A refreshingly light salad, the perfect accompaniment to a heavy meat dish like a roast or a rich casserole.

Ingredients:

  • 3/4 cucumber, finely sliced
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/4 tsp dried mint
  • Basil, small handful roughly chopped
  • Salt
  • Crushed black pepper

Method:

  1. In a bowl, mix all the ingredients together, cover and leave for at least half an hour so all the flavours can come together.

Enjoy πŸ™‚

Orange & Chilli Duck

I wasn’t lying when I said that I was cutting down on meat but boy I didn’t even realise that it had been several weeks since I last posted a meat recipe. Let me tell you, this one is definitely worth the wait and cannot be missed out. It’s sticky, it’s juicy, it’s so good just start making a shopping list because this just won’t disappoint!

Serves 2

Ingredients:

  • 2 duck legs
  • 250ml orange juice
  • 3 cloves garlic, finely chopped
  • 1 red chilli, finely chopped
  • 1 inch piece of ginger, finely chopped
  • 2 tbsp soy sauce
  • 3 dsp light brown sugar

Method:

  1. Make sure you’ve removed the meat from the fridge at least an hour before cooking.
  2. Start by making the marinade by mixing all the above ingredients (but the duck) together in a bowl, thoroughly. In a separate bowl place the duck legs and pour over the marinade. Cover and leave to marinate for at least 30 minutes.
  3. Preheat the oven to 180Β° or gas mark 4. In a baking tray, place the two duck legs and pour over the rest of the marinade. Place in the oven and bake for one hour (baste every 15 minutes). Remove from the oven and leave to rest for 5 minutes before serving.

Enjoy πŸ™‚