Wednesday, 22 February 2017

Chicken pie

3 chicken fillets, chopped
2 onions, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped into 1 cm cubes
1 parsnip, peeled and chopped into 1 cm cubes
150 g (half a cup) red lentils
1 can of chopped tomatoes
1 tbsp tomato puree
350 ml vegetable or chicken stock
3 oz spinach, stalks chopped off and leaves coarsely chopped
1 kg rooster potatoes, peeled and chopped
Half a head of cauliflower, chopped into florets
1 tbsp garlic and herb butter
2 tsp garlic puree
50 ml milk
4 oz grated cheese

Sweat the onions and the garlic until in rapeseed oil for 5 or so minutes until softened. Add the chopped chicken, carrots and parsnips and fry for 5 minutes; add more oil if needed.

Stir in the lentils, stock, tinned tomatoes and tomato puree. Season and bring to the boil; reduce to a simmer and cook for 30 minutes until the veg and lentils are softened and the chicken is cooked through.

Turn the heat off and add the spinach and stir in. Pour into a large dish and leave to cool slightly.

Meanwhile,  preheat the oven to 190 C. Boil the potatoes for 15 minutes until tender. Add the cauliflower for the last 6-8 minutes of cooking. Drain.

Add the milk and butter and mash. Add the garlic puree and cheese and stir through well. Top the filling with the potato and smooth over.

Bake in the oven for 20 minutes until the filling is bubbling and the potato is turning golden. The filling may spill over so it might be a good idea to put a baking tray under the cooking dish in the oven.

Fisherman's Feast

2 chicken fillets
1/2 packet prawns
1/2 packet smoked pancetta
1/2 bag spinach, stems cut off
1/2 red pepper, chopped
1 tbsp garlic and herb butter
1 tbsp garlic puree
1 tbsp chilli puree
2 tsp basil pesto
1/2 lump mozzarella, sliced

Preheat the oven to 190 C. Rub the stick of garlic and herb butter around the bottom of an ovenproof dish to grease it. Place the two chicken fillets in the dish and place in the oven while it is preheating to partially cook.

While the oven is preheating, melt the butter on the pan and fry the peppers with the garlic and chilli purees. Add the spinach and cook until wilted.

Take the dish of chicken from the oven. Pile the spinach and pepper on top. Spoon some pancetta on top of both. Place five or so prawns on top. Spoon the pesto on in small dollops around the prawns.

Return to the oven and cook for 30 minutes. Take out 10 minutes before it's done and add the mozzarella on top, to melt and brown.

Friday, 18 September 2015

Chicken Soup

4 chicken breasts, chopped into a few pieces each
Chilli flakes
Cayenne pepper
Garlic powder
4 garlic cloves, peeled but left whole

3 large carrots, peeled and chopped into chunks
3 sticks celery, chopped
3 small sweet potatoes, peeled and chopped into chunks
5 garlic cloves, grated
1 litre low-salt vegetable stock
1 tsp mixed herbs

2 red peppers, sliced
1 tin tomatoes
half a bag of spinach
1 pack of tortelloni, cooked


  1. Preheat oven to 180 C. Put 1 tbsp oil into an ovenproof dish. Add chicken pieces and garlic and coat in oil, spices and herbs. Add a covering of boiling water and cover with tinfoil. Place in the oven for 45 minutes. 
  2. After 25 minutes, turn oven down to 150 C and stir chicken around before returning to the oven for remaining 20 minutes. 
  3. When finished cooking, remove chicken (and garlic) from dish and pull apart with two forks. Sieve the remaining liquid into a bowl to remove scum.
  4. Meanwhile, peel and chop your veg. 
  5. In a large saucepan, heat 1 tbsp oil. Add carrots and celery and cook, stirring, for 10 minutes. 
  6. Add sweet potato and cook for 5 minutes. 
  7. Add garlic and stock and liquid from oven chicken. [If adding peppers and tomatoes, add now]. Stir well and bring to the boil.
  8. Reduce heat and simmer for 15 minutes until everything is nearly fully cooked. 
  9. Add chicken to the soup now and stir in. [Add spinach and tortelloni at this stage if using]. When chicken is fully heated through again, spoon into bowls and serve with crusty bread.

Thursday, 17 September 2015

Veggie Shepherd's Pie

2 large sweet potatoes, peeled and chopped into chunks
2 large potatoes, peeled and chopped into chunks
Dash of milk
Knob of butter
Grated mozzarella
2 large onions, chopped
3 carrots, peeled and chopped
3 sticks celery, chopped
1 cup of lentils, rinsed and soaked
1 whole beetroot, chopped
1 can chickpeas, drained
Good handful of frozen peas
2 tins of tomatoes
Dried basil, paprika, cumin

  1. Boil sweet potatoes and potatoes for 15-20 mins until soft. Preheat oven to 180 C.
  2. Heat oil in large saucepan. Sauté onions, carrots, celery  for 5 mins until softened.
  3. Add lentils, chickpeas, peas and beetroot. Stir well and cook for 2 minutes.
  4. Add tinned tomatoes, herbs, and spices and stir well.
  5. Cook for 10 mins until carrots are tender and lentils are cooked.
  6.  Mash topping ingredients together and season.
  7. Pour filling into an ovenproof dish. Top with potatoes and sprinkle cheese on top.
  8. Bake in the oven for 15 mins until browned. Serve with crusty bread. 

Thursday, 27 August 2015


1 butternut squash, peeled, deseeded and chopped into cubes
3 onions, chopped
4 carrots, chopped
1 large sweet potato, peeled and chopped into cubes
3 medium rooster potatoes, peeled and chopped.
1 litre of vegetable stock


  1. In a stock pot, heat some butter and oil until melted. Add in the onion and sauté until soft.
  2. Add in the carrots, squash, sweet potato and potatoes. Sauté for a few minutes, stirring to coat in oil/butter. 
  3. Add the stock and bring to the boil. Reduce heat and simmer for 20 mins until all the veg are soft. 
  4. Blend with a food processor/stick blender until the desired consistency is reached. 

Pesto Chicken Pasta Bake

250 g chicken, cooked and chopped into bitesize pieces
2 onions, chopped
4 cloves garlic, chopped
1/2 jar of sun-dried tomatoes, chopped
2 tbsp goat's cheese
50 g mozzarella
2 tbsp basil pesto
1/2 pack of sour cream/cream cheese
enough pasta for 4 people


  1. Cook the pasta according to package directions. Preheat oven to 180 C.
  2. Meanwhile, heat some oil in a large saucepan. Sauté the onions and garlic until softened.
  3. Add the sun-dried tomatoes and chicken and cook until heated through. 
  4. Add in the pesto and the sour cream. Stir until mixed in and everything is fully coated. 
  5. Pour the cooked pasta into the pesto mixture and stir to coat. 
  6. Tip this mixture into a lightly greased baking dish. 
  7. Dot the goat's cheese on, and sprinkle with mozzarella.
  8. Bake in the oven for 15 mins until cheese is melted and browned.

Sunday, 9 August 2015

Chicken Tikka Pasta Bake

2 onions, chopped
1 courgette, chopped
1 red pepper, chopped
3 cloves garlic, grated
1 package fromais frais/sour cream/cream cheese/creme fraiche
50 g cheddar, grated
100 g mozzarella, grated
2 chicken breasts
pasta shells
2 tbsp tikka curry powder


  1. Preheat oven to 180. Grease a baking dish.
  2. Sprinkle 1 tbsp of tikka powder over the chicken and mix around to coat it. 
  3. Bake the chicken in the greased dish in the preheated oven for 30 mins until fully cooked through. Add a bit of water to the dish and cover with foil prior to cooking. 
  4. While the chicken is cooking, chop up all the veg. 
  5. Add some oil to a large saucepan. Add the veg and remaining tikka powder and sauté for 10 mins until soft. 
  6. Cook pasta according to directions.
  7. Add the cream cheese (or whatever you're using) to the vegetable mixture and stir until it's melted and fully coating the veg. You may need a little water to thin it down a bit.
  8. Add the cheddar cheese to the veg mix and stir in. Heat through til cheese melts.
  9. When the chicken is cooked, chop it up into bitesize pieces and add to veg mixture, stir in.
  10. Add the pasta to the mixture and allow mixture to fully heat up again.
  11. Pour the mixture into a greased baking dish, top with the mozzarella and bake in the oven for 15 mins until cheese is browned and bubbling.