Emily’s Vegetable & Bacon Gratin


A meal in its own right!  Layers of thinly sliced potato, smoky bacon, mushroom and leeks, slowly roasted in delicious  herby stock, all the flavours infuse together, with a crispy crunchy topping.  So simple and easy to do, this recipe is perfect for a lazy day!

Brilliant on its own as a meal, or as a luxury side dish to accompany a steak or to posh up a traditional roast, this is a family winner!


We had ours simply served with asparagus and broccoli!  For toddlers its great with baked beans too!

Step by step photos and video included. Continue reading


Emily’s Pea & Ham Soup



This is a delicious, very quick recipe with colours that just zing off the plate! Just what is needed on these cold winters days in the UK.

This soup is the spring on a plate!


Step by step video and photos included!



Serves 8

  • 1 tbsp. of olive oil, or a good spray of olive oil.
  •  knob of butter optional
  •  2 large onions finely diced.
  • 3 medium potatoes, peeled and diced into small squares.
  •  1kg of frozen petits pois or frozen garden peas.
  •  2 litres of good quality pork or ham stock. (I make my own from a ham hock, I can write up how to do this if anyone wants the recipe)
  •  600 grams of good quality ham.  (I used the meat from the ham hock)


Lets get cooking !

Take a large pan, pour in the olive oil and butter (optional), turn it up to a medium heat.  When the pan is warm throw in the onions.


Keep stirring the onions until soft, then tip in the potatoes, stirring well so all the butter goodness covers them.


Pour in the stock!  Simmer on a medium heat, this should take about ten minutes or until the potatoes are soft.


Throw in the peas.

Note:-  The key to keeping the soups so vibrant and bright green is to let them soften only for a minute, that’s once they have started to simmer.

Remove from the heat.  And using a hand blender blitz to desired consistency.

Add salt and pepper to taste,  (if you are using ham hock stock be careful as the ham bone can already be quite salty)

Pour into bowls stir in the ham slices.

I added crème fraiche for the extra luxury.

It’s as easy as that!  I would be happy to hear from you with any thoughts and questions.



Chicken Shawarma 

Today I’ve pulled out this great recipe again, one of my simple fail proof recipes..  I’ve made these delicious healthy tasty morsels for our regular monthly taster, in my diet group! They are Very easy and exotic, this middle eastern Chicken Shawarma tastes amazing.  Whilst cooking the heady aroma fills the house, this not only smells but tastes divine.  The succulent meat just falls of the skewers.

Continue reading

Preserved Lemon Chicken Tagine 🍋 

There’s really something fantastic about this dish and its depth of Moroccan spices without too much heat.  The heady scent of cinnamon and cumin with the lemon is filling our home.   Taking me back to our holidays in mesmerizing  Marrakesh,  Jack frost  and the icy fog is banished from my thoughts.  Tantalising our senses, I dream about Morocco and all the amazing experiences and food flavours, which are so easy to cook.

Tagine is a traditional clay pot used in Morocco for placing in an oven or fire pit.  If you don’t have one just use a solid casserole pot with a lid.  You usually start off the dish by frying/browning the onions and meat.  Once all the ingredients are added it can be placed into the oven to slowly cook, let all the flavours do their magic! Continue reading