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If you hate having to sit through other peoples holiday photos, then look away now, because this is a total snap fest. But….. It’s also a great guide if you’re planning a trip to New York. Chris and I are obsessive planners when it comes to travel. We know how to relax on lazy holidays, but if we’re going somewhere with a lot see and do, those Excel spreadsheets, Tripadvisor reviews, custom google maps with a million pins, and full-on tick-able checklists are coming out....

Jump to:📋 What do we need? 🔪 How to make Cheese and Onion Pies 🍽️ What to serve them with 📺 Watch how to make it 🍲 More fantastic recipes with pastry Individual Cheese and Onion Pies 💬 Reviews Being a Northern lass pies are very important to me. Now that we’ve moved to Devon, most of the chippies near us don’t sell cheese and onion pies.Fortunately they all sell the most amazing fish and chips, but I do miss a cheese and onion pie every now and then....

Are you a salted caramel lover? I think everyone’s a salted caramel lover aren’t they? How did we ever survive before it was invented! You may think that this stuff has only been around for 4 or 5 years, but actually it was invented over 3 decades ago in 1980 by French chocolatier Henri Le Roux. He first created in when making salted butter caramel with crushed nuts (yum!!)....

Have you ever used orzo before? It’s such a great store-cupboard ingredient, and cooks up really quickly (usually about 8 minutes).You would normally cook it in boiling water, but for this recipe, i’m cooking it in stock, in the SAME PAN as my salmon. I like to serve mine with some lemon wedges, black pepper and a sprinkling of parsley. Can I make it ahead? This recipe is best served right away, so I don’t recommend making it ahead....

You can use shop-bought chips or fries, or use homemade crispy chips. Once the chips are cooked, the rest of the dish only takes 5 minutes to pull together.Brilliant on their own, or as an extra special side dish with a juicy burger or as part of a Chinese banquet. Jump to:📋 What do we need? 🔪 Watch how to make it 🍽️ What to serve them with 🍲 More recipe ideas for Chips (fries) Salt and Pepper Chips Recipe 💬 Reviews...

Jump to:📋 What do we need? 🔪 How to make this pork and mushroom recipe 🍽️ What to serve it with 📺 Watch how to make it 🍲 More recipes using Pork Smothered Pork More Creamy Meaty Dinners 💬 Reviews Gotta love a meat in creamy sauce recipe!I make quite a lot of them because: Season the pork and fry in a pan with a little oil until golden.Remove from the pan, then fry onions, mushrooms and garlic....

Ordering ribs when you go for Chinese is an absolute must right? I’ve tried lots of ribs in lots of places, and I’ve made a fair few versions myself with pretty good results. Nothing ever compared to the ribs sold in a little Chinese restaurant in my home town of Southport though. Members of my family have been know to order ribs for their starter, then ribs for their main course at that place....

If you go to any English restaurant, you’re more than likely to see at least one of the following traditional puds on the menu: Apple pie and custard/creamChocolate fudge cake and ice creamSticky toffee pudding and custardEton Mess It probably sounds like I’m complaining at the lack of variety or imagination, but I’m not!I’d gladly eat any one of those gorgeous desserts, and I’m pretty sure I’d still choose one of them even if there was a huge dessert menu with lots of choice....

When I first got my spiralizer, I did wonder whether it’d be one of those gadgets that would end up gathering dust in the back of a cupboard. In fact I use it at least once a week (yay!) and it’s still one of my kitchen favourites. I use it most often to make my salmon with creamy lemon spaghetti (I make it half spaghetti, half courgetti), but also to make lots of lovely lunchtime salads....

But sometimes the tinned shop bought stuff rules. Most of my tinned essentials consist of chopped tomatoes, kidney beans, sweetcorn and tuna fish. So on the whole, not too bad really. You won’t catch me buying: Tinned stewing steak - reminds me of dog food Tinned ham - with it’s slimy, jelly-like texture (blurgh) Baked beans with those little sausages in - do those sausages even contain meat? Tinned cherry pie filling though....

I know those huge joints of ham with the bone in look impressive, but 5 kilos of ham can be a little too much - unless you’re having a big party or you’re happy to eat ham butties for the next 6 months. This recipe uses a regular gammon joint (about 1.4kg/3 pounds) that you can buy from most supermarkets at a reasonable price (ours was £11). For us, that was enough for dinner, sandwiches for the next couple of days and an extra portion to put away for another meal (such as fried rice, or ham and cheddar croquettes)....

This was going to be crispy pineapple chicken – until I started cooking and realised part-way through that I had no pineapple! We’ve ALWAYS got tinned pineapple in, so I’m thinking the kids have been raiding my cupboards for sneaky snacks. I guess I can cope with that - so long as they don’t find my chocolate supply! So I made a last minute change and went for Crispy Chinese Plum Chicken Stir Fry instead....

From the number of pasta bakes and other pasta recipes on our site, I think you can guess how much we love pasta. I often make tomato-based pasta dishes, but today I felt like sharing a rich and creamy pasta bake. This one is definitely rich! Pasta smothered in a creamy sauce with a little garlic and a hint of white wine (optional) with parmesan, cheddar AND mozzarella! Not forgetting the shredded chicken (a great way to use up leftover chicken) and lots of lovely mushrooms....

This post is sponsored by Love Pork. Stranded on a desert island with one food to take with them, sausages would be the hands-down winner for my kids every time. When I was younger, I remember sausages being served in one of only three ways – sausage butties, sausage and mash or toad in the hole! Jump forward 30 (ish) years and I’m amazed at the delicious creations people make using sausages....

This is a sponsored post written by me on behalf of Delicious Alchemy. All opinions are 100% mine. Oh my! Today I’m bringing your own personal a jar stuffed with layer upon layer of creamy, chocolatey, oaty heaven. Oh, and whilst we’re spoiling ourselves, let’s just drizzle on some salted caramel too. I’m not joking guys, you need to find a spoon and a quiet corner, then sit down and savour every mouthful....

I think I’ve finally figured out that bite-sized treats aren’t better for you than humongous treats. If there’s a plateful of bite-size treats, I’ll eat them all - totally beating the king-size-snickers- calorie-count that I was trying to avoid. I have no self control. So rather than talking about how making mini-desserts are better for the waistline, I’m gonna come right out and tell you that you’ll probably eat seven or eight of these in a row, have a sugar rush, followed by an energy slump - where you’ll feel guilty that you ate so many - then you’ll vow not to be so greedy in future (and you may need to undo your top button)....

Am I too late to be sharing summer cocktails? It’s not even mid August, and I’ve started to see people getting ready for Autumn! Noooo! I’ve not even got a tan yet! Not that I ever actually tan. I just tend to turn from blue-tinged whiteness to slightly pink, and then back to white again. I saw some spiced winter berry cordial in a gorgeous farm shop in Wilmslow on Saturday....

Ok, we’re in the veggie swing and the days are getting warmer! We need light dinners with lots of green and plenty of flavour. Even more so because our trip to Florida is coming up fast and I want to feel healthy and energised - rather than completely shattered. Do you ever find that when you go on holiday? Running around like an idiot, trying to get everything done, and the moment you can relax, you get a cold/headache or just need to sleep for 10 hours straight!...

Sometimes things don’t work out for a reason. At the time it’s disappointing and frustrating - especially when you’ve put time and effort it. You don’t want to see that effort go to waste, so you make some changes and try again. and then again. With a little luck, you may find you end up with something better than you’d hoped for originally, and you’ll have learnt a good few things on the way....

This is THE sauce. The sauce that turned me from a barbecue sauce ‘meh’ person, to barbecue sauce lover.It’s the first time in my life that I now reach for barbecue sauce rather than ketchup for my french fries and hot dogs. Made of store cupboard ingredients, it’s got a lovely smoky, sweet and tangy flavour to it.And this recipe makes 2 cups. So that’ll last at least a week right?...