Turkey Mince and Mushroom Stuffed Baked Courgettes

I’ve been really lucky with my courgette crop this year. I have made courgette crisps and also had them on the bbq. Both were delicious. Yesterday I made these stuffed courgettes and they were delicious. I didn’t realise you could scoop the middle out like a squash and it tasted delicious. It reminded me of…

Spring Onion Pancakes with a Soy and Sesame Dipping Sauce

This is such a great way of using up spring onions, it’s quick easy and really tasty. I like my spring onions softened so rather than added them to the dough after you’ve made it I add it straight away. It’s traditional used using the green parts but I like it with the white parts…

Caesar Style Leftover Chicken Salad

So we had roast chicken last night and there was quite a lot of meat left I filled up poppy the puppy’s bowl and still had quite a bit so decided to make a chicken salad. I didn’t have any Parmesan so I used cheddar cheese instead. I always use the the Carcass as a…

Baked Sweet Potato with Avocado Smash and Cheese Topping

I love a jacket potato for lunch sometimes and my favourite is sweet potato. I saw a variation of this in a Waitrose magazine but dot all the ingredients for a fraction of the price from Lidl. In my opinion Lidl’s cheeses and charcuterie are the best and over half the price. They tend to…

Jersey Royal Potato and Kale Curry

So I’m making the most of the jersey royal season. I have had them in salads with fish and thought they would be perfect in a curry as they don’t go mushy. I was right they worked perfectly in this curry. I love spices so I added all my favourites and it was so tasty….

Whipped Marmite Butter

This is the best thing ever if you like marmite. I tried 5is in a restaurant and had to recreate it. Because it’s whipped it is so light and fluffy with the added bonus of marmite. Ingredients 50g lightly salted butter 2 tbsp marmite Directions Let the butter get to room temperature so it’s softened….

Sweet and Sour King Prawns with Egg Fried Rice

Due to lock down I have been making fake away’s. I love sweet and sour prawns but I like the Cantonese style which has a light coating rather than a thick batter. I did follow a recipe for the sauce but it was too sweet so I had to scrap that one and made my…