Stunning Summer Salad

Well that was our brief a few days ago for our “K for Kitchen” demonstration, and I think it hit the brief!! So this salad is a combination of chicken, red pepper, cucumber, mango a few green leaves and some of those oriental flavours you know we love to use.  I have used the mango in two ways, sliced in the salad itself and in the dressing which helps to thicken the dressing so it really coats all the veg and helps to soften them a little.  To add that extra crunch and pizzazz I have deep fried some vermicelli noodles to put on top.  So that’s it!  Now the sun is shining you have no excuse but to  give it a go and let me know what you think!  Enjoy!



Oriental Chicken and Mango Salad

Serves 2/3


2 chicken breasts flattened

1 red pepper thinly sliced

2/3rds of a mango peeled and thinly sliced

½ Cucumber peeled, seeded and thinly sliced lengthways

2 spring onions thinly sliced lengthways

½ bag of watercress, spinach and rocket salad or ½ bag lambs lettuce

A handful of cashew nuts

20g crispy vermicelli noodles deep fried in a little oil (optional)


For the marinade

1 clove garlic finely grated

1tsp ginger finely grated

1tsp sugar

1tbsp Mirin

1tbsp Soy sauce

1tsp Sesame



½ clove garlic

1/3 mango

½tsp grated ginger

2tsp soy sauce

1tsp sesame oil

30ml light olive oil

¼ tsp sugar

Juice of ½ lime

20 ml water



Start off by putting all the ingredients for the marinade into a bowl and mix thoroughly. Flatten your chicken breasts so they are of an even thickness then cut into thin strips. Put the chicken into the marinade and set aside.

Meanwhile, peel and slice 2/3rds of the mango and put it into a bowl along with the sliced red pepper, cucumber and spring onions.

Make your dressing by putting all the ingredients into a blender and whizz up until it is a smooth emulsified dressing . Pour onto your prepared vegetables and coat thoroughly.

Heat a wok with a little oil and pour in the chicken along with the marinade. Stir fry for 5 minutes or until the chicken is cooked, adding some water if the wok becomes too dry. When the chicken is ready remove from the heat and rest for a couple of minutes.

When ready to serve mix the chicken with the vegetables, add the watercress, spinach and rocket salad and top with the vermicelli noodles.



A beautiful bowl of bircher!

I don’t know about you but I tend to get rather bored of my breakfast. It’s difficult to find something that is more exciting than a bowl of bran flakes but, at the same time, is doable whilst busily trying to get the children fed and ready for school. I think I have found the answer! A bowl of something really tasty that is popped in the fridge to soak the night before. It comes under the name of Bircher Muesli. For the uninitiated, Bircher was originally the creation of Maximimilian Bircher-Benner, who developed it for his patients at his Swiss hospital at the turn of the last century. He believed,amongst other things, that apples had huge health benefits and this was a way of getting people to eat them. In fact, all his patients would start each meal with a bowl of this muesli. Coincidentally, I read in the paper the other day that it is still believed that an apple a day has huge health benefits. Something to do with huge amounts of soluble fibre blasting abdominal fat, and the benefits of ursolic acid found in the peel. I won’t bore you (google it if you want to know the finer details!) The main point here is that apples are great!

As with all these things, there are many different versions which have been tweaked over time…adding fruit, seeds, nuts etc.. It really is up to you, but I thought I would share my basic version with you and then you can do with it what you wish.

It is a really lovely start to the day. As you have the oats to keep you going but as they have been soaked over night in yogurt and apple juice, they are creamy and sweet. Yum!

I appreciate that the photo below is a little large, but I thought it enabled you to see the individual components more easily! i.e. oats, grated apple, seeds etc etc….



Bircher Muesli

A generous single portion.

40g oats (mine were gluten free but they obviously don’t need to be!)

60g natural yogurt

45ml apple juice

1/4 apple, grated

1 tsp water

15g raisins

Mix all of the above and leave in the fridge overnight.

Here I added toasted seeds and raspberries, but you can add anything you like or nothing at all!

Easter Breakfast Bagels with Smoked Salmon and Avocado

So Easter Day is nearly upon us and if you are anything like me you are knee deep in cooking;  trying to get ready for all the friends and family that are visiting over the Easter period…but do you know what, I love it!! So today’s recipe is what we will be having for breakfast on Easter Day.  I know some of you baulk at the idea of bread making but it really is much easier than you think, I promise!  Now the recipe is made much easier if you have an electric mixer like a Kitchen Aid with a dough hook..if not don’t worry get the kids involved with the kneading it only takes 5 minutes.  I serve them warm with smoked salmon and avocado, a squeeze of lemon and a good grind of black pepper.  A great way to start Easter off before tucking into the inevitable chocolate.  Happy Easter to you all!pickerimage


Makes 5 to 6 bagels

250g Strong white bread flour

4g dried yeast

1/4tsp sugar

150ml luke warm water

Pinch of salt

Pre heat oven to 200C


Measure the yeast into a small bowl add the sugar and the luke warm water. Leave to stand for 5 minutes until slightly frothy.

In another bowl measure out the flour and mix in the pinch of salt. Make a well in the middle and pour in the yeast mixture. Whilst turning the bowl with one hand use the other to gradually incorporate all the flour into the liquid. Turn out onto a clean surface and knead for approximately 10 minutes until the dough is smooth and elastic. If it starts to stick rub some oil onto the surface. *This can all be done in an electric mixer using the dough hook.

Put the dough into a lightly oiled bowl and leave to rise for 1 hour until doubled in size. Knock back and divide the dough into 5 equal sized balls and form each ball into a ring by inserting a floured finger into the centre of each one. Stretch and widen the hole until it is about a 1/3rd of the bagels diameter. Place on an oiled baking sheet, cover and rest for 10 minutes.

Bring a large pan of water to the boil then reduce the heat to a simmer. Carefully lower the bagels in and simmer for 30 seconds or so on each side. Transfer to an oiled baking sheet and bake in the preheated oven for 20 minutes until golden.

Steak and chips…what more can I say?

Firstly, many apologies. To the more observant amongst you, you will notice that the usual Thursday post is a day late. I don’t want to lay blame on anyone, however the fact that all three children have broken up  is definitely a factor! Is this because every blissful, carefree day runs into the next so I lose track of what day it is as the week flies by, OR that getting through each day is completely exhausting and any attempt to get near my computer to get on with some admin is interrupted with a shout of MUM…!!!!!

Anyway, I’m here now and with a real cracker of a recipe. It is essentially steak and chips, but with a slightly more up to date twist. The twist being that I’m using a lesser known cut of meat. Well, I say lesser known, but it has recently become very popular. It is skirt, which is actually the diaphragm muscle , located in the area just below the ribs of the cow. The meat is put in a marinade for a number of hours and then cooked quickly on a very hot griddle. The meat is meant to be served rare, and it is essential that you cut the meat against the grain (otherwise it is a bit chewy.


The picture above (rather amateur with my finger on the edge!) shows the steak served with parsnip chips. These are actually less labour intensive than they look and taste delicious.

Marinated Skirt Steak with Parsnip Chips

Serves 4

Preheat oven to 220C

750g Skirt Steak



80ml soy sauce

50ml red wine vinegar

Juice of lemon

3 tbsp balsamic vinegar

2tbsp Worcester sauce

3 cloves garlic, finely chopped

1½ tbsp Dijon mustard

25ml oil

3 red onion, cut into segments

8 parsnips

2 tbsp coconut oil


Mix together all the ingredients for the marinade and put in a plastic bag. Add the meat and put in the fridge for up to 5 hours. If the meat looks quite thick, you can flatten it between two sheets of cling film a little. This will, of course, mean it will cook quicker too.

Peel and cut the parsnips into thin matchsticks. Heat the coconut oil and then toss the parsnip chips so that they are coated with the oil. Roast for 20-30 minutes until turning crispy.

Take the meat out of the fridge to let it come to room temperature. Remove the meat from the marinade. Heat a griddle pan as hot as possible. Cook the steak for three minutes either side. Once cooked, let it rest for approx 10 minutes. Then, cut against the grain (sorry, had to mention it again as its so important!) into strips.

Pour the marinade into a small pan along with the onions, make sure you bring it to the boil for 5 minutes and then simmer for a further 5 minutes until the marinade has reduced and the onions have completely softened. Serve alongside the steak.

Light Moroccan Lamb Filo Pie

Wow this weather is great! It makes such a difference to the way we all feel….bring it on! So as spring is definitely in the air I start to think of all the dishes that remind me of this time of year. Lamb is the first meat that springs to mind , pardon the pun. It is such a fantastic meat that can take on a huge amount of flavor. Whether it be a slow cooked tagine or pulled leg it is definitely a favorite of mine.   The way I would describe this dish is quick easy and light.  Yippee I hear you all say! It uses minced lamb, a yummy blend of morrocan spices called Ras El Hanout and is topped with filo and feta. What’s more to like give it a go and let me know what you think!


Serves 2/3

500g Minced lamb

1 garlic

1 red onion

250 ml vegetable stock made up of 1tsp stock powder and 250ml water

1 tin of tomatoes

2 tbsp Ras el Hanout

½ tsp whole cumin seeds

large pinch of ground cinnamon

1 tsp sugarIMG_1468

1tsp salt

75g Feta

50g pine nuts toasted

5 cubes frozen spinach

4 sheets of filo pastry

Pre heat oven to 180

Start by putting the peeled onion, garlic, tin of tomatoes, stock, salt and sugar in a blender and blend until smooth.

Heat a sauté pan, add 1tbsp of light olive oil and fry the minced lamb until browned. Add the ras el hanout, cumin seeds large pinch of cinnamon and stir thoroughly. Add the tomato mixture and allow to come to the boil. Turn down the heat and simmer for 20 minutes. Add the 5 cubes of defrosted spinach and the toasted pine nuts, mix well and transfer to a baking dish. Lightly paint the filo sheets with light olive oil, scrunch up and place on top of the meat. Sprinkle some feta on top and amongst the scrunched up filo. Bake in a preheated oven for 30 – 40 minutes until the filo is golden.IMG_1469

Goodness, gracious, great balls of yumminess!!

I know that you’re going to just love these!

Before I go on, I understand that there is a risk of healthy eating overload at the moment. Lots of chat about vegan diets and the benefits of eating a mountain of kale everyday (plus a couple of our posts!) Although, I’m not ready to commit to this totally and would struggle to give up my weekend wine consumption, I do believe there are benefits of having some healthy sweet treats in your kit bag for when you feel your sugar intake may have exceeded its healthy level. Now, I must come clean and admit that I can’t actually take credit for this recipe. It was created by my 16 year old daughter, Isobel * but I think they are so delicious and easy to make that I want to share it with you. Anyway, back to the task in hand. Time to show you that it is possible to create a sweet, satisfying snack that has no refined sugar in it! Here we go..

Apricot and Date Balls

Makes about 22

90g Cashews

img_309790 Pecans

100g Dried Apricots

100g Dates, stones removed

1 tsp cinnamon

25g cacao nibs

Pinch of salt


Bee Pollen (considered one of nature’s most completely nourishing foods, containing nearly all the nutrients required by humans.)

Chia Seeds (loaded with fibre, protein and Omega 3, they are considered among the most nutritious foods on the planet!)

Cacao Powder (has nearly four times the antioxidant content of regular processed dark chocolate)



img_3104Put the nuts in a food processor and blitz until they are finely chopped. Add the fruit, cinnamon and salt and process until all the mixture forms a paste. Remove the mixture from the processor and combine thoroughly with the cacao nibs (its almost easier to use your hands for this.)
Take small amounts of the mixture and roll between your hands to form smallish balls. Roll the balls in whichever of the three toppings you fancy, and then place in the fridge for a while to firm up.

Delicious and incredibly satisfying!

* Courtesy of




Pancakes are not just for Shrove Tuesday!


We often forget how simple and quick  it is to whip up a batch of delicious pancakes. After all, we only need three ingredients to make a basic pancake mix and then add whatever flavour takes your fancy. Whether it be Nutella (a particular favourite of my 15yr old) bacon and maple syrup or simply lemon and sugar they are always great crowd pleasers and why should we wait until Shrove Tuesday for an excuse to make them?  I have decided to share my recipe for yummy American style blueberry pancakes which unlike the French crepes are smaller and fluffier. They do have a few more ingredients than the basic pancake mixture but hey it’s well worth the extra effort. They are made using self raising flour instead of plain and a little baking powder to give a extra lift. I have topped them with a dollop of Greek yoghurt some toasted coconut flakes  and toasted almonds for that extra crunch and sophistication!

Blueberry Pancakes

makes 8

100g self raising flour

100ml milk

1 egg

1/2 tsp vanilla essence

1/2 tsp baking powder

1tbsp honey

75ml water

65g fresh blueberries


Measure out the flour into a bowl with the baking powder. Make a well and add the milk, water, egg, honey and vanilla essence. Using a whisk gradually mix in the wet ingredients to form a thick batter. Fold in the blueberries and set aside. Heat a non stick frying pan and using a paper towel wipe it with a little butter. Pour in a small ladleful of the batter and cook for a few minutes on either side until risen, brown and the blueberries have started to bleed slightly. I have served them here with a dollop of Greek yohurt, some extra blueberries and some toasted coconut flakes. Yum!