Dinner | Lunch

One-Pan Baked Chicken & Potatoes.

By on September 25, 2018

This recipe is for the days when I wish to spend no longer than an hour in the kitchen . I’m sure you have those days too, particularly when the plan is to lounge around in your PJs all day in front of the TV, submerge yourself in a good book (as I have of lately) or simply want to savour every hour of your Sunday before as Monday begins.

One Pan Baked Chicken!

I cheated slightly with this recipe by using these oven ready roast potato wedges. However, you may make yours from scratch 😉 

what you’ll need:

  1. A fairly decent sized baking dish, don’t be like me and use a small/medium pan. The bigger the better to give the meat and potatoes enough room to crisp. 
  2. Chicken legs, 6 pieces
  3. Pack of oven ready potato wedges, like this
  4. Seasoning:
  • 2 maggie seasoning cubes
  • salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 chopped chilli
  • 1 chopped spring onion
  • 2 spring onions
  • 4 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • Dried Herbs (either thyme or rosemary)  
  • 1 lemon

Wash your chicken in lemon water (1 lemon), pat dry and place in baking dish. Season with all the ingredients listed above. mix well then the oven ready potatoes. You may roast this separately if you wish, just follow packet instuctions. 

Place the chicken and potatoes in a preheated overn for 35-40 minutes. Turn chicken halfway through cooking. 

Once cooked served with roasted veggies of your choice.

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Dinner | Lunch | Rice

Quick & Easy Dinner | Smokey Honey & Garlic Chicken with Tilda Peri Peri Rice | ad

By on June 4, 2018

For me, the best meals are those that require little effort but still provide optimum flavour. My smokey honey & garlic baked chicken thighs served alongside Tilda’s new Peri Peri rice is the perfect combination and ideal for a fuss free lunch or dinner.

The honey and garlic marinade is remixed with a bit of smokiness and heat to compliment Tilda’s Peri Peri rice. The new limited edition rice, now available in most supermarkets until autumn, is one of my favourites. Not only does it taste good it also requires little time to prep with just 2 minutes in the microwave or stir fried for 3-4 minutes.

For this recipe I made little changes to the rice and kept chicken marinade simple (see below).

6 Chicken thighs (skin on)

Dry Rub Seasoning:

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon White pepper

½ teaspoon chilli flakes

1 teaspoon onion powder

1 teaspoon smoked Paprikapaprika

1 x bouillon chicken cube

1 x tablespoon honey

1 lemon

Extra virgin olive oil


Pre-heat your oven to  190 C / Gas 5.

Wash the chicken in lemon water (use half a lemon for this) rinse and pat dry. Make small incisions in the chicken by piercing lightly with a knife. Mix all the dry seasoning in a bowl and season both sides of the chicken.

Drizzle olive oil over the seasoned chicken, for optimum flavour leave to marinate overnight or for up to 2 hours (can be done night before and left to marinate in the fridge until ready to cook, no more than 48 hours).

Heat some oil in a pan, I also like to add a teaspoon of clarified butter which is perfect for giving the chicken skin a golden colour and crispier skin.

Fry the chicken on both sides 3-4 minutes on each side then transfer the pan to the oven or place chicken in baking tray.

Bake for 35-40 minutes.

For the Tilda Peri Peri rice, simply microwave for two minutes or heat in a pan. As the rice is packed with different flavours from smoked paprika to garlic and peppers it requires little seasoning. Best served on a platter with a smokey sauce or relish alongside salad or coleslaw. Perfect for when friends come around or simple family dinner.

For more information on the new Tilda peri Peri Peri rice along with recipe inspiration visit www.tilda.com  


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Sunday Dinner | Slow Cooked Lamb

By on November 14, 2017

Slow cook Sunday dinners are my favourite as they offer comforting, delicious meals with time to do things in between (just worth keeping an eye out on the food).

My slow cooked Lamb (also my first time cooking with lamb shanks) is incredibly easy to make. The secret is  all down to prepping the ingredients beforehand along with keeping an eye out for time..

For this recipe…

I’ve changed up a few ingredients. Firstly, I’m using beer as opposed to wine, one I discovered from one of my favourite cookbook authors Nigel Slater. I find the beer incredibly refreshing, sweet with a slight bitter after taste but whilst experimenting, I discovered using cream or milk in the gravy helped to balance out the flavour. I’ve listed below the recipe for my slow cook lamb and Mash with potatoes or plantains along with my cooking notes.

Ingredients for the Lamb:

2 Lamb shanks (1 lamb shank per person depending on how many you are cooking for)

Olive Oil

4 sprigs of Thyme

2 sprigs of fresh Rosemary

1 teaspoon Salt

1 teaspoon black ground pepper

1 whole scotch bonnet chilli, remove seeds if you don’t want it spicy.

1 Onion, chopped

1/4 teaspoon, crushed pimento seeds or allspice.

2 cloves of Garlic, crushed to release juice, then roughly chopped

750ml beef or chicken stock

500ml Beer

1 and 1/2 tablespoons flour

1 tablespoon Mustard (optional)

1 tablespoon Honey

150ml single cream or alternatively milk

Mint leaves, to garnish


2 Ripe Plantains ( I work it out as 1 plantain per person)

1 tablespoon butter

150ml single cream, slightly warm you can so this in the microwave, (alternatively use milk)

Things to consider:

Wash and pat dry your lamb, create a few incisions to allow the marinade to seep through and flavour the inside of the meat. Mix your salt and black pepper together in a small bowl, I like doing this  and sprinkling all sides of the meat along with 1/4 teaspoon of allspice. Usually half a teaspoon of salt and pepper would work if you are seasoning in advance but because I didn’t marinate overnight or for a few hours I wanted to pack all the flavours in.

If you can, marinate the lamb overnight or for a few hours prior to cooking. Lamb or meat in general should be room temperature prior to cooking so remove from the fridge at least 30 mins before cooking. 

Total cooking time for this was 2 Hours and 30 minutes (cook for an extra hour if you like your meat very tender). I let the lamb cook in the beer and stock mixture for 1 Hour 30 minutes on medium to low heat. I then removed the lamb and drained the sauce through a sieve before putting both drained sauce along with a few additional ingredients like the mustard, honey, cream, flour & veg gravy granules (this is optional but taste before adding) some water then whisking well before adding the lamb back into the mixture to cook for a further 60 minutes (1 hour). Please make sure to keep an eye on it as this is where it can burn easily, best to cook on medium to low heat.

To make the mash potatoes or Plantain: Use 2 soft ripe plantains, you could even use 1 ripe plantain (yellow) and 1 (green) unripe plantain if you don’t want the mash too sweet.

Boil the plantain in salted water for 20-25 minutes until it very soft, best way to check if it’s cooked is to pierce the plantain with a fork or knife if it slides through very easily then its done, drain through a sieve or colander and leave to sit for a few minutes. Make sure the plantain is not wet as it’ll give you a wet watery mash and ensure it is cooked well so it’s not too clumpy when you’re making the mash.I find that green plantains will need to cook a little longer as they are slightly tough in texture as opposed to the soft and sweet plantains so you may want to consider this if you are cooking with one of each.

Once the plantains or potatoes are cooked, mash with a fork or potato masher. I like to melt the butter into the warm cream and the pour the mixture over the plantains or mash. I recommend adding the cream bit by bit until you get the desired consistency and try not to pour the cream and butter mixture in at once as it may be too watery or creamy for you.

For this recipe, I made two separate mash one potato and one with plantains but perhaps you can mix the two, I personally haven’t so that is something I may try next in the kitchen to see, if you do however, please do let me know.

Any questions please leave them down below.






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