I love to pack this meal full of crunchy veg like green beans, mange tout, peppers and beansprouts because - I’m not kidding - all of them taste fantastic in this sauce. Add in whatever veg you have in the fridge - broccoli, thin-sliced carrots, courgette, asparagus, just throw it all in and you’ll get your five-a-day without even noticing. You can even swap around the meat - reduce the simmering time by 20 minutes and go for thin sliced steak or chicken, or simply leave out the meat entirely and go completely veggie....

This post was created in collaboration with Grana Padano and Prosciutto di San Daniele. Oh my gosh, I’ve eaten so many cakes and treats this month, and it’s still two weeks until Christmas! Time to dial it back a bit, but without missing out on tasty meals of course (yeah, put those rice crackers away please). Thin slices of fennel - which is a totally underrated veg in my opinion - gives a lovely crunch and a tiny bit of heat to this salad....

Jump to:What is salad cream? 📋 What do we need? 🔪 How to make it 🍽️ What to serve it with 📺 Watch how to make it 🍲 More fantastic Sauce recipes Easy Salad Cream Recipe 💬 Reviews What is salad cream? Salad cream is a UK condiment with a creamy-yet-tangy taste. The tangyness comes from vinegar. It works particularly well with crunchy salads and meat, cheese or tuna sandwiches....

Cooking bacon in the oven is a game-changer! No more stove-tops splattered with grease, no constant attention needed to stop it burning and no requirement to add extra oil to ensure perfect crispness. Perfect crispy bacon can be cooked in the oven, and you don’t even need to pre-heat it first! It’s so simple I’m almost embarrassed to share this as a recipe post! But it’s so useful, I couldn’t not share it with you guys....

Have you ever tried mango in a curry? You see pineapple quite a lot in Asian-style dishes, but mango works really well too - especially if the curry is a little spicy. The sweetness of the mango works really well with a bit of chilli heat. This recipe uses homemade curry paste - so you can add as much or as little heat as you like. Ready in 30 minutes, it’s great for a quick-but-tasty Friday night dinner instead of reaching for the takeaway menu....

Let me just sit back and look at this photo again. I want to re-live this roast chicken sandwich. Oh it was so good! Slices of roast chicken piled on a homemade brioche roll with fried mushrooms, creamy-cheesy garlic mushroom sauce, crispy bacon and leaves of baby spinach. I may have also made this one step naughtier, by lightly toasting the inside of the brioche, and then finishing it off in the pan with the leftover bacon fat....

📋 What do we need? Mashed potato: Your mashed potato needs to be chilled and relatively dry (not too much butter and cream/milk - if you’re making the mash especially for gnocchi, then I wouldn’t add any at all.)Flour - plain/all-purpose flour works best. We need just enough to ensure the gnocchi doesn’t fall apart, but not so much that the gnocchi texture is ‘gluey’. You might have to adjust the amount of flour, depending on how dry/moist your mashed potato is....

I’m pretty fortunate that my two aren’t too fussy when it comes to food. They do have their moments every now and then though: “Mushrooms?? eugh that’s just fungus” nice. “I don’t like ham sandwiches, can I have hummus and crudites for lunch with those mini cucumbers I like and the rainbow coloured tomatoes?” sometimes I find those fussy comments the worst, because the swap they’re asking for is actually healthier, but takes a lot more effort to make (and remember to shop for!...

Tell me, do you eat stuffed potato skins with your hands or a knife and fork? I mean, obviously if you’re serving them up with baked beans or something, then forks are the go-to option, but when they’re on their own? I wonder if I should just let the kids have their wish of digging straight in there with their hands. 13 years after kid number one was born, and I feel like I’m still having to teach them table manners every time we’re eating dinner!...

This recipe was commissioned by the Vegetarian Society as part of #nationalvegetarianweek I often talk about my struggles to get my meat-loving husband to eat more veggie-based meals. I celebrate for days if I manage to make a meal where he doesn’t even question the lack of meat. This pizza was one of those occasions! Now between you and I, it’s unlikely that as a family, we’d manage to go fully vegetarian....

I’ve finally cracked the code to making bread that not only tastes fantastic but looks so pretty too!And now I can’t stop making it.Well, actually I have stopped making it for a little while because I ran out of flour and yeast.But hopefully, it will arrive with my next shopping delivery 🤞 Does need kneading - but you can use your food mixer with a dough hook if you have one....

I must state very clearly right now. This is not quiche. It’s the first thing Chris asked when I put it on the table, and I’m pretty sure the kids would have turned their noses up if they though it was quiche too. I’m quite partial to that retro party dish that always appears on the buffet table! But I know not to bother making it at home. That means these tarts are not filled with eggs....

It’s based on my Dad’s Chinese curry sauce recipe, but with a few adjustments here and there, the main one being using meatballs instead of minced beef. I remember eating it loads growing up. The curry sauce has got a lovely smooth rich, savoury tang to it and it works perfectly with metballs. 📋 What do we need? For the meatballs My dad makes his version with minced beef (not formed into meatballs), or sometimes chicken, and his version HAS to be served with hard-boiled eggs....

In fact, I do by the ladle - in the form of my chicken pot pie soup - one of my absolute favourite soups that I discovered whilst trying to make this pie. I made the filling and found that I couldn’t stop eating it (like to the point where there wasn’t enough left to fill a pie), so I just dished it up and labelled it soup! How to make it First the chicken and veggies are cooked in stock for about 15 minutes: Then we fry up some onions with butter....

Or eat as they are - they’re totally moreish without any sauce! Jump to:📋 What do we need? 🔪 How to make crispy chicken wings 🍽️ What to serve them with Want to upgrade those wings with a sauce? Try one of these: 📺 Watch how to make it 🍲 More fantastic crispy chicken recipes Crispy Baked Chicken Wings Recipe 💬 Reviews I’ve shared a few recipes for crispy chicken wings smothered in sauce, but it occurred to me that I’ve never shared the basic recipe for wings without the sauce....

I think I need to get me some bees. The amount of honey we go through on toast (Gracey’s obsession) and in cooking makes we wonder why we don’t have a honey store like Winnie the Pooh! Honey filled Breakfast lollies, sticky Asian Pork Belly, balsamic-honey salad dressings., Asian Ribs, Sticky Pork Belly Burger, Chinese Crispy Chicken with Honey Garlic Sauce, Chris even uses it in his Chilli Con Carne just install a honey-line into my house and let’s be done with it....

Jump to:📋 What do we need? 🔪 How to make it 🍽️ What to serve it with 📺 Watch how to make it 🍲 More mild Curry recipes Chicken Korma 💬 Reviews It took a little bit of experimentation to get this korma to taste exactly the way I wanted to it. Creamy, but not cloying, mild but not flavourless. I really wanted it to stand out as a curry the adults would love, as well as the kids, but also for it to be quick and simple....

Eggs and avocado on toast certainly looks the part. Vibrant green avocado, perfect runny eggs, crunchy toast. Plus it’s pretty rounded in terms of nutrition - you know, high in protein, decent carb source, high in good fats. But….. to be honest I think it’s a bit bland. If I’m going to have, what is essentially a high calorie breakfast, whether it ticks the nutritional tick boxes or not, I want it to taste flippin tasty....

This post was sponsored by Hotel Chocolat’s Tasting Club. Have you ever tried thick Italian hot chocolate? It’s almost custard-like in texture, but like, 5 million times better than custard (and I love custard). Made with an embarrassing amount of chocolate, it’s just the thing for a weekend treat. I’ve made it a few times before. Regular chocolate flavour is perfectly delish, but I like to add in a little extra flavour....

One pot meals are the THE BEST! Simple, easy and oh yes - less washing up! This chicken and couscous one pot has everything: Tender chickenCreamy fetaSweet and juicy pomegranateCouscous packed with loads of flavourExtra veg! We’re talking onion, peppers, spring onions, and tomatoes Chicken thighs - I’m using bone-in, skin on chicken thighs. You can replace like-for-like with chicken drumsticks, boneless and/or skinless chicken thighs.You could also use chicken breast, but I would recommend using 1 chicken breast per serving....