Did I ever tell you I’m a bit of a daydreamer? Well I am. It’s probably one of the reasons I love immersing myself in sci-fi fantasy books (yes I’m a science fantasy nerd) or imagining the exact specifications of the house I’d build if I won the lottery (my favourite being the one where I have a long corridor leading to a room that has a doorway at the top of the wall - so you have to jump into the room....

When it comes to Christmas, I find I’m always on the lookout for easy snack recipes and party foods. To be honest, party food always catches my eye anyway - since I’ve got a bit of a weak spot for mini foods like these spiced muffin bites and these bite sized burgers and these Cranberry Brie Bites! 📺 Watch how to make it Full recipe with detailed steps in the recipe card at the end of this post....

Jump to:📋 What do we need? 📺 Watch how to make it 🍽️ What to serve it with 🍲 More fantastic Pasta Bakes Creamy Tuna Pasta Bake 💬 Reviews 📋 What do we need? This creamy tuna pasta bake is a store cupboard saviour. Pasta, sweetcorn, tuna fish - all make up the bulk of the meal. Frozen peas are a great addition too - but you can use canned or fresh if you like....

We spent Saturday at the Dartmouth Food Festival, sampling the fab food on offer and it reminded me how much I love street food. One of my favourite make-at-home street food recipes is this crispy buttermilk chicken burger, piled high with honey mustard coleslaw. I’ve perfected the coating for the buttermilk fried chicken over a number of years. It’s super simple to make, REALLY tasty and I use it as a basis for this burger recipe but also some of my other fried chicken recipes, like my Korean Fried Chicken, my base recipe for Crispy Chicken Tenders and Crispy Fried Chicken pieces, as well as my Asian-inspired Chinese Crispy Chicken With Honey Garlic Sauce....

This post was created in collaboration with Grana Padano and Prosciutto di San Daniele. Look out for the Protected Designation of Origin symbol, which is an assurance of quality! It’s almost picnic season! I love piling a tonne of food into a picnic basket (or more likely, two great big rucksacks) and heading out with Chris and the kids for a sunny day of fun with lots of lovely food to look forward to....

Up until recently, I really hated photographing halloween food. Trying to get that spooky atmosphere, with moody lighting and creepy props should sound like fun, but I ALWAYS seem to end up with photos that look dull, dark and tacky (stupid plastic spiders!). I even made Halloween fungus carbonara last week - using black spaghetti and some weird and wonderful mushrooms. I thought it’d look awesome, but honestly? It looked and tasted vile!...

Created in collaboration with Neff Bake It Yourself. I don’t even think about mince pies between the months of January and November, yet come December I can’t get enough of them! Juicy, sweet-yet-tart mincemeat stuffed into buttery pastry, then topped with even more pastry (or frangipane!) - totally addictive! I love making mince pies at Christmas, but then I always find myself left with half a jar of mincemeat filling....

Well I’m back today after a lovely week off with a Mincemeat Pancakes with Orange Butter Sauce recipe. Since Christmas seemed to go so fast, I’ve decided to stretch out the festive season a little longer with these mincemeat pancakes. They’re such a tasty way to use up that jar of leftover mincemeat in your cupboard. Come on now, we both know that jar is still going to be there next Christmas if you don’t do something with it quickly....

One of the amazing recipes my dad taught me to cook, Nasi Goreng - or Indonesian Fried Rice - is a dish he cooked many times as I was growing up. Inspired by the years he spent in Singapore, he really picked up a taste for Malaysian, Indonesian and Singaporean flavours.It took a bit of time for me to love those flavours too (I preferred crispy pancakes or fish fingers over some of his spicier recipes when I was a kid), but now have a deep affection (and many cravings) for every recipe he made....

Jump to:📋 What do we need? 🔪 How to roast radishes 🍽️ What to serve them with 🍲 More fantastic side dishes Roasted Radishes 💬 Reviews Sometimes I just get a bit potato-ed out. You know what I mean? Now don’t get me wrong, I love my carbs. Pretty much all of my meals are served with rice, pasta, potatoes or bread!! Which is why i’ve always totally sucked at keto diets....

A fantastic way to get the family eating fish, this salmon dish feels like a real treat.It tastes perfect the way it is, but it’s also a great base dish to use - so you can add in extras - such as hot sauce, mushrooms, prawns and peppers. I love to sprinkle with grated parmesan, black pepper and some fresh baby basil leaves. I love how that creamy tomato sauce clings to the pasta....

Oh man, I love these beef short ribs! So tasty served on a big pile of creamy mashed potato and smothered in gravy. One of the things I love about short ribs is the sheer amount of meat you get on them. These ones from the supermarket are pretty meaty (easily enough for the kids to share one), although if I go to the butchers, they’re sometimes huuuuggge! Last time they were so big, one short rib fed all four of us!...

Pasta bakes really do make the best comfort food! Simple ingredients that come together for a brilliant family dinner. Yes, it’s got cheese, cream and pasta in there, but there are loads of nutritious goodies included too. It’s also one of those meals that works really well with a big side salad. So it ticks all the boxes for me. What do we need? What type of tuna should i use?...

I love hot smoothies, and I make lots of variations - Mocha Oat, apple & elderflower, I even make a hot green smoothie (and no it doesn’t taste like soup!). I made this one originally for the lovely Lucy’s Craftberry Bush blog, and she’s kindly letting me share it with you guys too. My hot smoothies are delicious and comforting, but can be packed full of nutrients too. This version is so good for you - oats, nuts, maca powder (that’s optional, but adds a mild butterscotch taste), banana, coconut and coconut milk....

Did I just invent potato skin croutons? No, I don’t think so. I thought I did, but after a quick google search, it seems nothing is really new in the recipe world. Oh well. They are flippin awesome though. Baking the sweet potatoes gives a thicker, smooth and ever-so-slightly smoky flavour to the soup. Normally I would probably just eat the leftover skin with a bit of butter (I’m definitely a potato-skin girl), but not this time!...

I’m always looking for meal that I can make in bulk. Every other Sunday, the family gathers at my grandad’s house and we all squash in around the table in his kitchen. The kids have their own mini table - all set with a tablecloth and food garnishings (like the adult table), and we probably make enough noise to make his neighbours dread Sundays! Tea at grandad’s has been a thing since I was a little girl....

There’s really nothing like taking a dessert and turning it into a breakfast. In my eyes, it’s a perfectly socially acceptable way to get your sweet fix without the guilt you’d have if you ate a slice of chocolate cake before the school run. I’ve been looking forward to sharing this creation with you. I did something similar last year as part of my sweet toasties series and I’ve been meaning to make something with the mascarpone/lemon curd/blueberry compote combination ever since....

You know that feeling you get after a workout? Quietly righteous, with a need to high-five or fist bump everyone? Ok, that’s probably just me. But that’s how I feel when I use up leftovers. Not just scoffing them in front of the TV for supper. I mean actually using them for another meal. We went for a lovely long country walk yesterday (up Bosley cloud), and instead of preparing 10 dishes (and spending a fortune) for a picnic, we re-heated some leftover pasta bake, put it in a food flask and took a tub of grated cheese with us for sprinkling....

The looks of awe and admiration when this dessert is placed on the table are unbelievable - especially considering the minimal amount of effort that goes into creating it. Even placing that Christmas turkey on the table doesn’t compare! For once I haven’t even attempted to include calorie information in the recipe card. If you’re eating this dessert you aren’t counting calories. I first made something similar a few years ago for another website, and the kids have asked me for it every year since....

This is a slow-cooked dish, that requires the occasional bit of attention during its 4 hours in the oven. It’s one that’s worth saving for the weekend to ensure a result that is totally worth the wait. What is Rendang? Rendang originates from Indonesia, and is now a popular dish all over the world, due to it’s amazing and complex flavours. There are many different recipes out there, but most (including me!...