Hot Smoked Mackerel Jackets

Hot Smoked Mackerel Jackets

4 medium baking potatoes

2-3 tbsp horseradish sauce (or to taste)

100ml warm whole milk

1 bunch spring onions, thinly sliced at an angle

4 smoked mackerel fillets, skinned and flaked

Cook the potatoes in the microwave until softened turning halfway through. LEAVE TO REST THEY WILL BE HOT. Half the potatoes lengthways and, using a spoon, scoop out the flesh into a bowl, leaving a shell of potato around the skin. Heat the grill to high. Mash the potato with the horseradish sauce and the milk until smooth and creamy, then fold in the spring onions and mackerel. Season, then spoon the mash back into the potato skins. Place on a baking tray and grill for 5 mins until the mash is heated through and golden on top.



Chicken and Rice One-Pot

Chicken and Rice One-Pot

4 chicken breasts, skin on

50g chorizo sausage. skinned and cut into chunks

1 large onion, roughly chopped

200g basmati rice, washed

500ml chicken stock (cube)

400g tin kidney beans in water, drained and rinsed

few thyme sprigs or 1/2 tsp dried thyme

handful of pitted green olives

Heat a deep frying pan, then fry the chicken breasts, skin side down, for about 8 mins turning half way through until golden. Pour off excess fat. Tip in the chorizo and fry for about a minute until it releases its oils. Remove the chicken and chorizo, then fry the onion in the remaining oil for 3 mins until softened. Tip in the rice, stir together with the onion, then return the chicken and chorizo to the pan. Pour in the chicken stock, add the remaining ingredients and season to taste. Cover and cook on a medium heat for about 10 mins, until the chicken is cooked and the rice is fluffy.



Speedy Moroccan Meatballs

Speedy Moroccan Meatballs

1 tbsp olive oil

350g pack ready made beef meatballs (approx 16)

1 large onion, sliced

100g dried apricots, halved

1 small cinnamon stick

400g tin chopped tomatoes

3 large garlic, finely chopped

25g toasted flaked almonds

handful coriander, roughly chopped

Heat oil in a large deep frying pan, then fry the meatballs for about 10 minutes, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onions and garlic for about 5 mins, until softened. Add the apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for about 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander, cooked couscous and crusty bread to mop up the juices.



Sweet Potato & Parsnip Bake [v]

Sweet Potato & Parsnip Bake [v]

800g sweet potatoes, peeled and cut into chunks

800g parsnips, peeled and cut into chunks

200ml tub reduced fat creme fraiche

2tbsp shredded sage

4tsp wholegrain mustard

Butter for greasing

1 slice granary bread finely chopped

50g coarsely grated veg-style Parmesan

3 tbsp pine nuts

Boil the sweet potatoes and parsnips until just tender in salted water. Drain really well, then roughly mash with half the creme fraiche, half the sage, the mus-tard and salt and pepper. Pile into a buttered ovenproof dish and smooth over. Heat the oven to 170C fan. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spread the remaining creme fraiche over the mash, scatter over the bread and cheese mixture. Bake for about 25 – 30 mins until golden.



Harissa Sticky Chicken with Couscous

Harissa Sticky Chicken with Couscous

25g butter

3 tbsp harissa

3 tbsp clear honey

1/2 lemon, zested and juiced

8 skin on, bone in chicken thighs

1 tbsp olive oil

1 large onion, chopped

300ml chicken stock [cube]

200g couscous

small pack coriander, roughly chopped

400g can chickpeas, drained and rinsed

Heat oven 180C fan. In a small pan, melt together butter, harissa, honey, and lemon juice. Arrange the chicken on a roasting tray and pour over the harissa mixture. Roast for about 40 – 45 mins, basting with the harissa mixture every 10 mins. Heat the oil in a pan and cook the onion over a medium heat for about 10 mins to soften. Pour in the stock, bring to the boil, then add the couscous, stir to combine. Turn off the heat, cover and leave for about 5 mins until the couscous has absorbed the stock. Stir in the coriander, chickpeas, and lemon zest. Transfer the couscous to a large plate. top with the chicken and spoon over the remaining juices from the tray

Sweet Chilli Jam

Sweet Chilli Jam

8 red peppers, deseeded and roughly chopped

10 red chillies, roughly chopped with seeds

Large finger sized piece of fresh ginger, peeled and roughly chopped

8 large cloves of garlic, peeled and chopped

400g cherry tomatoes, halved

750g golden caster sugar

250ml red wine vinegar

Replace some of the red chillies with hot Scotch Bonnet chillies, add extra punch.

Tip the peppers, chillies [with seeds], ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy bottomed pan with the tomatoes, sugar and vinegar, then bring every thing to the boil. Skim off any scum that comes to the surface then reduce to a simmer and

cook for about 45 minutes, stirring occasionally. Once the jam is becoming sticky, continue cooking for a further 10-15 mins, stirring frequently so it doesn’t catch. It should look like thick, bubbling lava. Cool slightly and transfer to sterilised jars to cool completely. Keeps for about 3 months in a cool dark cupboard. Once opened – refrigerate.

Ideal with cheese and biscuits, cold meats, but best of all with BBQ meats, bangers and burgers.



Baked Salmon with Fennel and Tomatoes

Baked Salmon with Fennel and Tomatoes

3 medium fennel bulbs

2 tbsp chopped flat leaf parsley

zest and juice of 2 lemons

275g cherry tomatoes

2 tbsp olive oil

4 salmon fillets, about 175g each

few black olives

Heat oven to 180C. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for about 10 minutes. Drain well. Chop the fennel fronds roughly and mix with the parsley and lemon zest. Spread the boiled fennel over a shallow dish, then add the tomatoes. Drizzle with olive oil, then bake for about 10 mins. Nestle the salmon among the vegetables, sprinkle with the lemon juice, then bake for a further 15 mins until the fish is cooked. Scatter over the parsley, season and serve. Serve with buttered boiled new potatoes and a simple green vegetable


Carrot and Coconut Bars

Carrot and Coconut Bars

250g SR Flour

2 tsp ground cinnamon

300g demerara sugar

100g desiccated coconut

100g sultanas

75g chopped walnuts

100g carrots, peeled and coarsely grated

2 large eggs, beaten

1/2 tsp vanilla extract

100g butter melted

100ml vegetable oil

Butter and line the base of a 28cm x 18cm baking tin. Preheat oven to 180C. Sift the flour and cinnamon into a large bowl. Stir in the sugar, coconut, sultanas, walnuts and carrots. Mix well. In a separate bowl, mix the eggs, vanilla extract, butter and oil. Add to the flour mixture and mix well. Pour into the baking tin and level the top. Cook on the middle shelf for about 35 – 40 minutes until golden brown and firm to touch. Allow to cool in the tin for 10 minutes and turn out onto a wire rack to cool.



Sorrento Chicken

Sorrento Chicken

3 tbsp olive oil

2 onions thinly sliced

100g streaky bacon, diced

2 cloves garlic crushed

8 chicken thighs

2tbsp of plain flour

1tsp plain or smoked paprika

300ml chicken stock [cube]

400g can cannellini beans, rinsed and drained

400g can chopped tomatoes

1 thyme sprig, leaves only, finely chopped

Heat 2 tbsp of the oil in a large frying pan. Add the onions and bacon and fry for about 7 mins until golden. Add the garlic for the final minute of cooking. Remove everything and set aside. Toss the chicken in the flour. Heat the remaining oil in the pan, add the paprika and chicken and fry over a medium heat until evenly browned all over. Return the onions, bacon, and garlic to the pan. Add the stock, beans, tomatoes, thyme and seasoning. Bring to the boil, turn down, cover and simmer for about 30 minutes until the chicken is tender. Remove the lid and cook over a medium heat for about 10 mins until the sauce is thickened. Serve with freshly cooked garlic bread and a selection of green vegetables



Jaffa Drizzle Cake

Jaffa Drizzle Cake

140g butter, softened

200g SRF

11/2 tsp baking powder

200g golden caster sugar

3 large eggs

6 tbsp whole milk

finely grated zest 1 large orange


3tbsp orange juice

50g golden caster sugar

50g dark chocolate

Heat oven to 180C fan. Butter and line the base of a 1.2 litre loaf tin. Put all the cake ingredients into a mixing bowl and beat for about 3-4 mins until light and fluffy. Spoon the mixture into the tin and level the top. Bake for about 40 – 50 mins until golden brown and firm to touch, Check with a skewer. Heat the orange juice and sugar gently in a small pan until dissolved. When the cake is cooked, remove from the oven, pierce with a skewer and spoon over the orange mix. Leave to cool in the tin, then remove to cool completely on a wire rack. Break up the chocolate and melt in a bowl over simmering water, or in the microwave. Drizzle over the cake and leave to set.



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