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
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!
- 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)
ON THE HOB!
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.
So easy, this Crust-less Quiche is really versatile, you can fill them with whatever filling you want. These are so tasty and delicious and they are pretty healthy too. A big bonus is they are also great for freezing too!. Step by step pictures and video included at the bottom of the recipe.
Delicious silky butternut squash and halloumi tagine recipe.
An economical dish, but big in flavour. Step by step photos and video included. You can of course add many things to a tagine, a tagine is a traditional clay cooking pot used in Morocco. I’m lucky enough to own one, but I know most people don’t have them, just use a good solid sauce pan instead! Continue reading
Fantastic on their own or as a side, these delicious lemon and garlic infused potato wedges are just heavenly! They’re so easy to with a quick dollop of mustard, topped up with stock, and slowly roasted in all the juices is a big family winner.
Step by step photos and how to video included!
Hello and Happy New Year!
Lamb Curry, a New Recipe for you just perfect for these Winter Blues. The Curry is really rich and delicious and low fat (although you wouldn’t know it!). Its easy to do I have step by step instructions and a little video below. ⇓
Simple and hearty this Ragu Bolognese its always a family winner, with step by step instruction and video. This recipe is great for leftovers and makes an amazing base which can be adapted to be the filling for lasagne too!
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.
Healthy delicious home cooked recipes with out compromise on taste!
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