Quick Prawn Tacos with Pineapple Salsa & Guacamole

Tacos are a family favourite around here with absolutely ANY filling but these prawn ones with zingy pineapple salsa and guacamole make for a really fresh and tasty change.

They are quick and simple to prepare so ideal for a midweek meal when there's less time. The below serves four and the salsa and guacamole can last in the fridge for a few days - but I doubt it'll last that long.

Quick Prawn Tacos with Pineapple Salsa & Guacamole

Here's how:

For the prawns:

• 350g king prawns
• Zest & juice of x1 lime
• x1 garlic clove, crushed
• 1 tsp cumin
• 1 tsp hot paprika
• 1 tsp cayenne pepper
• 1/2 tsp honey
• Pinch salt and black pepper

Pineapple Salsa:

• 60g pineapple (fresh, frozen or tinned works)
• 1/2 red onion
• 1 large red chilli
• big handful coriander

Guacamole:

• 1-2 ripe avocados
• 1 red onion
• 1 garlic clove
• 1 tomato
• handful coriander
• Salt
• Juice of x1 lime

x8 Mini tortilla wraps

Firstly marinate the prawns in all of the above ingredients in a bowl and set aside for ten minutes whilst you prepare the salsa and the guacamole.

For the salsa, I simply add all of the ingredients to my Nutribullet and blitz for a thin salsa. If you prefer a chunkier consistency you could just chop everything or grind in a pestle and mortar. 

For the guacamole, the avocados are added to a mortar (or just use a hardy bowl) and add a generous pinch of sea salt and the lime juice. Dice the tomato into small chunks and finely dice the red onion and add to the mortar. Mince in the garlic and then roughly chop the coriander before adding both to the mortar then grinding with the pestle. I like a thick and chunky consistency for guacamole so only do to combine everything, but if you prefer smooth just do for longer. You can do with a fork and bowl too if you don't have a pestle and mortar.

Now in a pan add a drizzle of oil (olive, vegetable, rapeseed works well) and add the marinated prawns. Cook for approximately one minute on each side or until pink all over and remove from the pan. It's really easy for prawns for overcook so as soon as they're pink get them out of there to avoid rubbery overcooked prawns!

The tortilla wraps, I like to warm in the microwave for 30 seconds, then place each one into a toast rack (or you can place folder over a sauce bottle) for a minute to get the 'taco' style shape. 

Then pop onto a plate and load up with the prawns and serve your salsa and guacamole on the side or over the top. Enjoy!

Over Tex Mex style recipes I have shared include:

• Lamb Tacos
• Speedy Chorizo Nachos
• Prawn & Chorizo Jambalaya 
• Spicy Beef Quesadillas with Avocado Salad
• Easy Salmon Tacos
• Slow Cooked Mexican Beef

Sticky Asian Salmon

Yesterday this was a bit of a thrown together meal with some Egg Fried Rice, as our original dinner plan was off when we unwrapped it, but it's something I do make regularly and it's absolutely delicious. 

It's super low-maintenance and can be on the table from preparations in less than 30 minutes. This is a family-orientated meal so I omit from cranking up the chilli heat, but if you like your food spicy, add a chopped red chilli to the sticky sauce, and more sriracha. 

If you want to make the Egg Fried Rice below is a quick and easy version of this.

Simply heat some sesame oil in a wok, add chopped spring onions, ginger and garlic and gently soften, then add any chopped vegetables you wish - I only added a chopped green pepper yesterday. Now add just one egg into a small area of the wok that you've made clear, and use a wooden spoon or spatula to mix it around as it cooks, almost as if you would with scrambled egg. Now add some soy sauce and if you have it a drop of Shaoxing wine before adding cooked rice (I always use microwave rice pouches for fried rice) and stirring well. If you have fresh chives, snip them over before serving. You can put pretty much anything you life in a fried rice, chopped ham, mushrooms, peppers, prawns, leftover meats; use whatever you have to hand.

Half a side of salmon is a perfect amount for our family of four, but you could of course use four fillets of salmon or however much you need for your household.

Sticky Asian Salmon

Here's how:

• Half a side of salmon
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 drop of fish sauce
• 1 tbsp sesame oil
• 3cm piece of ginger, peeled and finely chopped or grated
• 1 garlic clove
• 1/2 tsp Chinese Five Spice
• Juice of 1/2 lime
• 1 tbsp honey
• 3 spring onions
• 2 tbsp sesame seeds
• Pinch of salt and black pepper

Firstly pre-heat the oven to 180 degrees and get a decent sized oven-proof dish ready to easily fit the salmon.

Now place a piece of tin foil into the dish long ways, and the other way so that you can carefully, and loosely wrap up the salmon once it's in the dish.

Now to prepare the sticky sauce. In a bowl, add the soy sauce, sriracha, fish sauce, sesame oil, honey and seasoning (salt, pepper, Chinese Five Spice). Now mince in the garlic and grate or add the ginger. Do not discard the ginger skin that you've peeled off, instead place all on the bottom of the oven proof dish. Cut the lime in half and squeeze in the juice to the sticky sauce. Give it a good stir. 

Now place the salmon on top of the ginger peelings in the dish. Take a sharp knife, and make long, incisions across the fish, 3-4 will do, to allow the sticky sauce to get right into the fish as it cooks. They should be no deeper than 1/2 cm-1cm. 

Now finely slice the spring onions.

Pour the sauce all over the top of the salmon, use the knife or a spoon to open up each incision as you pour, so sauce gets in all over. 

Scatter over the sliced spring onions, and then the sesame seeds, and if you are using, a sliced red chilli too. 

Now loosely cover the salmon up with the foil, it shouldn't be all scrunched up close to the fish. 

Place into the hot oven and cook for 14 minutes exactly. Remove from the oven and serve with your Egg Fried Rice or whatever you are having alongside the Sticky Asian Salmon. Any remaining juices in the dish, you should spoon over the salmon too. Enjoy!

If you love a salmon recipe you may like some of these:
Smoked Salmon Carbonara
Thai Salmon Fishcakes
Quick Thai Salmon Noodle Soup
Salmon and Jersey Royals Traybake with Walnut and Basil Pesto
Easy Salmon Tacos
Salmon and Dill Potato Pancakes
Salmon and Dilly Gnocchi Bake
Mexican Style Salmon Fishcakes

Chinese Style Roast Chicken

If you have a hankering for some Chinese food without heading to the local takeaway, this Chinese Style Roast Chicken is an all-round winner and makes a great change to a Sunday roast dinner.

You can serve with noodles, rice or some stir fried or steamed vegetables but I implore you to drizzle over the 'gravy' or chicken cooking juices left in the pan as they are simply packed full of flavour and utterly delicious.

Like most marinades, the flavour will intensify if you leave for a few hours, or overnight - however this works well too, if you impulsively decide to make the chicken and just throw it all together and on the bird before throwing into the oven; great for spur of the moment cooks like me.

The below is enough for a family of four for dinner and a couple of packed lunches the next day.

Chinese Style Roast Chicken

Here’s how:

• 1 large chicken
• Juice and zest of 2 limes
• 3 cloves of garlic
• 4cm piece of ginger
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp Chinese Five Spice
• 2 tbsp honey
• 1 tbsp Shaoxing wine

Firstly turn the oven on to 200 degrees.

To prepare the marinade, peel and mince the garlic and add to a small bowl. Now peel the ginger, and either grate into the bowl or very finely slice and dice into tiny shards and add to the bowl.

Zest the limes into the bowl, then half them and squeeze in the juice, keeping the halved limes to one side.

Add the honey, soy sauce, shaoxing wine, sesame oil and Chinese five spice and give the marinade a stir.

Now take the chicken and using a sharp knife remove the legs and the wings and place ninto a roasting tin with the entire breast or crown of the chicken.

Pour the marinade over the whole chicken ensuring all of the skin gets a good coating. Now take the discarded lime halves and push them inside the chicken breast cavity.

Place the entire tin into the oven and roast at 200 degrees for 20 minutes and then reduce the temperature to 180 degrees and continue to roast for a further 40 minutes.

Every 10-15 minutes, remove the dish from the pan, and carefull baste with the juices in the pan. I use an oven glove to carefully tilt the dish and use a serving spoon to lift out the tin juices and pour over. This will help to keep the chicken moist and juicy.

After 60 minutes in the oven, remove and place on the hob and check to see if the chicken is cooked through. Use a fork or a skewer to pierce the chicken in both the thickest part of the breast and the thickest part of the leg; and as long as the juices run clear this is cooked.

The important thing now is to baste one last time with the juices in the pan, then carefully take out the chicken and place onto a plate and allow to rest for at least 20 minutes.

Also do not waste the chicken juices left at the bottom of the pan - whatever you are serving alongside the chicken, should be drizzled in this as it is packed full of flavour.

The gravy that must be used from Chinese Style Roast Chicken

Once fully rested, take each piece of chicken onto a board with a fork and a carving knife, carve into small slithers of delicious, juicy chicken. Try to ensure that each piece has a little of the skin for extra flavour. Once you have carved all you can, now grab another fork and use the two to pull off any remaining bits of chicken from the breast or leg bones and gently shred.

Serve with your choice of rice, noodles or vegetables. Enjoy!

Creamy Chicken, Pepper and Mushroom Skillet Dinner

Chickens, peppers, mushrooms, garlic and a creamy sauce - this dish needs very little introduction. It ticks the comfort food box for me and served with a heap of fresh vegetables it is almost virtuous. Almost.

I have reduced the calories significantly by using creme fraiche rather than the usual double cream and it is still delicious and creamy. I also refrained from serving over a bed of buttery mash potato - but I advise you do so if you’re not watching your calorie intake or diet.

I prepare the entire dish in one skillet too which means less washing up - win, win.

The below serves a family of four.

Creamy Chicken, Pepper and Mushroom Skillet Dinner

Here’s how;

• 3 shallots
• 2 garlic cloves
• 1 red pepper
• 1 yellow pepper
• 150g mixed mushrooms
• 6-7 chicken thighs, skin on
• Xx Creme Fraiche
• 1/2 glass white wine. I used Vina Sol as it was knocking about in the fridge - any white wine is fine
• Handful Parsley
• Salt & black pepper
• Olive oil

Firstly coat the skillet in a little olive oil and place onto a medium heat on the hob. Also preheat the oven to 180 degrees.

Now season the skin of the chicken thighs generously and place each thigh, skin down into the skillet.

Allow them to really brown and crisp up well, for about 8-10 minutes, moving around gently to stop them sticking to the pan.

In the meantime prepare the vegetables: peel and dice the shallot, mince the garlic, chop the peppers and slice the mushrooms and set aside.

Turn over each chicken thigh when satisfied they are brown and crisp enough and simply sear on the other side for a few minutes.

Now remove each thigh, and place on a plate for the moment.

Add the shallots and garlic to the pan now and allow to gently cook for a couple of minutes. Then add the peppers for another couple of minutes to carefully soften.

At this point add the white wine and make sure the heat is between medium and high - you want the alcohol to cook out, but to flavour the dish lightly.

Once the wine is sizzling away and has reduced slightly, return the chicken to the skillet and add the mushrooms. Pour over the creme fraiche and stir well to combine - it will quickly thin down to a runny sauce.

At this point generously season the dish and place it onto the middle shelf in the oven and allow it to cook for ten minutes, or until the chicken thighs are cooked right through.

Remove from the oven.

Roughly chop the parsley and scatter over the skillet before serving. Enjoy!

Chicken a La Milanese with Spaghetti

With two children under five in my household it’s hardly surprising that what is essentially a giant chicken nugget and a tomato pasta dinner is an absolute winner.

Actually it’s a delicious and comforting family meal and Glen and I are quite partial to it too. It’s a great weekend meal for when you have a little extra time.

The preparation of the chicken is also a great way of getting the children involved in cooking as there are a few stages which they will enjoy, from the bashing of the chicken with a rolling pin to the actual breading of it.

I used four chicken breasts here for a family of four, with two under fives but 2-3 breasts should be sufficient - we just love the leftover chicken.

You can use any tomato sauce based recipe for the pasta - I use a really basic one here with tinned tomatoes. Also we have recently converted to just eating brown rice and pasta where possible, and this was one of my first attempts. I have to say if you’re not used to cooking with brown, go heavier on the oil in the pasta sauce or add more water, as it seems to be a little drier in consistency.

Chicken a la Milanese with Spaghetti

Here’s how;

• 3-4 chicken breasts
• 2 slices wholemeal bread
• 10g Grana Padana
• Salt (pinch)
• Black pepper (pinch)
• 2 tbsp plain flour
• 1 egg

The pasta:

• 300g wholemeal spaghetti
• Kettle full of boiled water
• 1 white onion
• 1 clove garlic
• 1 tin chopped tomatoes
• 1 tbsp tomato puree
• Handful of basil
• 1 tsp oregano
• Drizzle olive oil

Firstly prepare the tomato sauce. Begin by adding the olive oil to a saucepan and placing on a gentle low heat.

Peel and dice the onion and mince the garlic and add to the pan to gently soften.

Once soft, add the tin of tomatoes and the tomato puree and about 50ml water.

Remove the leaves from the basil, and finely chop up the stalks and add to the sauce - they give a great flavour to the sauce. Add the oregano and season and allow to cook for 20 minutes.

In the meantime, prepare the chicken. Begin by placing a sheet of grease proof paper on your kitchen worktop or table.

Place the chicken breasts onto the paper and season on both sides. Now pull the paper over the top so there is plenty of space around it and press down onto the chicken. Now take a rolling pin or meat mallet if you have one (we don’t) and bash the chicken well all over. This is to make it a little thinner and speed up the cooking process, but also to try and get it to the same thickness throughout, so you don't have one side overcooked.

Once you are happy with the chicken grab three bowls. Into one crack the egg and whisk it.

Into the second bowl add the flour and season generously then stir.

Make breadcrumbs with the two slices of bread - I use a Nutribullet but have done this by hand before on occasion. Throw them into the third bowl. Grate in the Grana Padana cheese and mix up a little bit.

At this point place a large frying pan on a low heat and drizzle in some more oil - you can use vegetable, rapeseed or olive oil here.

Also fill a saucepan with the boiling water and cook the spaghetti for about ten minutes (check the packet instructions).

Now with each chicken breast, first coat it into the seasoned flour, making sure all of the surface is well coated.

Now take the breast and lay it into the beaten egg, again ensuring an even coating.

Finally, you guessed it, coat in the breadcrumbs and again, ensure the cheesy breadcrumbs completely coat the chicken. From there, add the chicken breast straight to the pan to begin cooking. And repeat the entire process until all of the breasts are complete.

Each chicken breast should need about 4 minutes on each side, or until the breadcrumbs are golden brown and the chicken is cooked through. It may need a little longer depending on the thickness of the chicken.

Once cooked, check the largest or thickest chicken breast by cutting it in the centre to ensure it is cooked through, then allow to rest for four minutes, before cutting the rest in half, or smaller if you prefer.

For the pasta, before draining the pasta, add about 2-3 tablespoons of the pasta cooking water to the sauce to loosen it up and help it to stick to the pasta. Once you’re happy with the consistency, drain the spaghetti and add directly to the pasta sauce pan. Mix well to ensure a good coating of sauce.

Now add the pasta to a large serving bowl and scatter over the remaining basil leaves. I like to grate over a little Grana Padana too at this point. Serve with the chicken on the side. Enjoy!

Pulled Pork in Barbecue Sauce

There aren’t many dishes more moreish than this pulled pork and banging barbecue sauce. It’s a really great family meal and we often have as an alternative to a Sunday roast dinner.

We take out some of the pulled pork to have plain for my eldest daughter who doesn’t like the heat of the barbecue sauce.

There are many variations of side dishes for pulled pork, coriander rice, mash potato, spiced potato wedges and I could go on and on. We had the pulled pork here in a toasted brioche bun with my Healthy Coleslaw and buttered corn on the cob.

The pork does get a little attention with a dry rub and I do like to leave the meat in the rub overnight so the meat is full of flavour. If you are shorter on time or decide in the morning you want that for your evening meal, try to allow for at least an hour in the dry rub. I’ve done this before and it still makes my mouth water. I’ve also been told pulled pork is wonderful in a slow cooker but I’ve yet to try it that way.

The barbecue sauce is hot, sweet and sticky - everything a barbecue sauce should be. I blend it but you can leave it chunky too, it’s fab both ways.

The below was with a 1.5kg shoulder of pork and makes enough for 6-8 portions for a family of four so we have it two days running. 

Pulled Pork and Barbecue Sauce

Here’s how;

The dry rub;

• 1 tbsp mustard powder
• 1.5 tbsp paprika
• 2 tbsp salt
• 2 tbsp black pepper
• 2 tbsp brown sugar
• 1 tsp cumin
• 1 tsp cinnamon

• 1.5kg shoulder pork

The barbecue sauce:

• Drizzle of olive oil
• 1 white onion
• 2 garlic cloves
• 1 red chilli
• 1 tin tomatoes
• 1 tsp balsamic vinegar
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp chipotle paste
• Salt
• Pepper

Firstly in a bowl combine the dry rub ingredients. Add the pork to the bowl and use your hands to get the seasoning all over the edges of the pork and into any crevices where flesh or skin is. Then wash your hands and cover the bowl with clingfilm and place into the fridge overnight - or for as long as you are able.

Once ready to cook the meat, place the oven onto a low heat of 160 and place the pork into a baking tray or tin. Cover loosely all over with tin foil and place onto a middle shelf for 4 hours. Don’t use you best ceramic dish as this will get charred and messy.

For the barbecue sauce simple drizzle the olive oil into a saucepan and place on a low heat.

Peel and roughly chop the onion and garlic and add to the pan.

Slice the chilli (keeping the seeds) and place into the pan too.

Once this mixtuew has softened down a little add the tin of tomatoes, the chipotle paste, balsamic vinegar, honey and soy sauce. Season generously and stir and leave to cook for twenty to thirty minutes.

The barbecue sauce during cooking

Remove from the heat and allow to cool right down. Once cool blitz or blend - I use a Nutribullet so always allow it to cool right down.

When the meat has cooked for the full four hours, it should be super tender and easy to ‘pull’. To test, simply poke at it a bit with a fork and see if it is easy to shred. If not, return to the oven with the foil for a little longer.

Once the pork is out of the oven place onto a plate and allow to rest for twenty to thirty minutes.

Once resting time is up, any liquid that has escaped the pork, carefully place into the barbecue sauce, and pop the sauce back on a low simmer to warm through.

On a large chopping board, pull the pork by using two forks to shred the entire piece. 

Pulled pork

Once shredded, retain any you don’t want in the sauce then place the rest of the pulled pork into the barbecue sauce and stir through to ensure all of the meat is well coated. 

Pulled pork in barbecue sauce

Allow the pork to warm right through before serving with your choice of accompaniments. Enjoy!

Greek Stuffed Tomatoes

These ‘gemistes’ are an updated version of my previously posted Stuffed Tomatoes from way back in 2015.

This version is a closer substitute to those you might enjoy whilst holidaying in various Greek Isles. But I’ve added a bit of a cheat to make it slightly more accessible and quicker to get to the table, an ideal midweek meal when work, school and extra-curricular commitments can make cooking a bit of a last priority.

These ones are enriched with a quick Greek tomato sauce - but unlike the original recipe (or 100’s of recipes I found) I have used ready-cooked Microwave rice, to speed things up. So instead of the sauce cooking the rice from scratch, it merely enriches and flavours.

The result is stunning. This is a fabulous vegetarian and vegan option and we have enjoyed as a Meatfree Monday meal a few times recently. If you’re making a meze of different dishes you can also make with smaller tomatoes so they’re not quite as filling.

I’ve just used mint as that’s the closest flavouring to those from my beloved Kerkyra (Corfu) and I think it adds a lovely freshness, but you can try dill or parsley too. Also for the sauce, this is a very basic one but if you want to play around and add any further flavourings that would work too - adding celery, olives or dried chilli to the base for example, or a glug of balsamic or red wine vinegar.

I like to serve with just salad.

The below serves 4 adults but if there are just the two, believe me they make a great lunchbox for the following day - hot or cold.

Stuffed Tomatoes

Here’s how;

• X4 beef tomatoes
• 1 packet microwave rice
• 1 white onion
• 2 cloves garlic
• 1 courgette
• 1 red pepper 
• 1 yellow pepper
• Handful mint leaves
• Olive oil 

For the sauce;

• 1/2 onion
• 1 clove garlic
• 1/2 tin chopped tomatoes
• Pinch dried oregano
• Pinch salt
• Pinch sugar
• 1 tbsp tomato puree 
• Pre-heat the oven to 180 degrees.

Now slice off the top off each of the beef tomatoes carefully, as you want this to act as the ‘lid’.

Now carefully use a knife to cut free the internal flesh of the tomato, then use a tablespoon to carefully scoop it all out and set aside in a bowl. Once you are left with four tomato ‘shells’. Add a little salt to help remove some of the retained moisture and turn upside down to drain further while you prepare everything else.

Firstly dice the two onions and add to two separate pans on a medium heat with generous glugs of olive oil.

Mince the garlic cloves and divide between the two pans.

For the tomato sauce, add to one of the pans the chopped tomatoes, tomato puree, pinch of salt and sugar, oregano and some black pepper to taste. Allow to cook away for ten minutes then take off of the heat.

In the meantime, dice the courgette and chop the peppers and add to the other pan. Now roughly chop the leftover tomato flesh and also add to the pan. Don’t let this combination dry out - if needed add a little extra olive oil to keep the contents moist - the rice will soak up any oil so don’t worry about it being too wet. Season well at this point.

Give a good stir and then add the microwave rice direct from the packet. Give it a good stir to ensure the rice gets a good coating. Add 1-2 tablespoons of the sauce too and stir well.

Now remove from the heat and turn the tomatoes back up the right way and place into an oven-proof dish.

Load the rice and vegetable mixture into each of the tomatoes until they are quite full.

Now add a generously heaped tablespoon full of the sauce to the top of each of the tomatoes and then place the ‘lid’ on top.

Drizzle each of the tomatoes with a little olive oil on the outside and then finally place a large sheet of foil loosely over the tomatoes and place into the oven for 35 minutes.

Remove from the oven and if you require the tomatoes to be slightly more well done, remove the foil and return to the oven for a further 10-15 minutes.

Stuffed Tomatoes

Otherwise allow to stand for a couple of minutes and then serve with your choice of salad. Enjoy!

Healthy Cheese and Veggie Omelette Muffins

These healthy little breakfast bites are great for the January diet or generally for a quick, healthy and nutritious breakfast on the run. They're fab for little ones, my girls are big fans, and they're also good as a weaning finger food for tots.

The recipe below is only for four muffins, but if you're into food prep, you could bulk cook and re-heat when you want - each eggy muffin is approximately 83 calories (MyFitnessPal). 

They're so easy that aside from putting into the oven - my two girls prepared them themselves this morning (they're four and almost two) so if you are challenged in the kitchen, these are a great starting point.

You can also add whichever vegetables you either have to hand or are your kids' preference - mine love broccoli, peppers and sweetcorn, but you could use any type of vegetable leaf here too, peas or anything you like.

Healthy Cheese and Veggie Omelette Muffins

Here's how: 

• x2 large eggs
• Splash of milk (about 50ml)
• 25g Cheddar
• !/2 red pepper
• Handful cooked broccoli florrets
• Salt & pepper, to taste

Pre-heat the oven to 200 degrees and line a muffin or cake tin with x4 muffin cases.

If you need to cook the broccoli, do so, and rough chop into small, bite-sized pieces and set aside. Chop the pepper into small pieces too and set aside.

Now in a jug, crack the two eggs, add the splash of milk and season to taste, then mix well and add the grated cheese, cooked broccoli and the pepper pieces. 

Healthy Cheese and Veggie Omelette Muffins

Pour into the four muffin cases and place into the oven to bake for 20-25 minutes or until firm and muffin-like. Enjoy! 

Pumpkin Mac 'n' Cheese

This a lovely autumnal dish, that is ideal for this week when households are awash with Halloween pumpkins and squash. Rather than throw them out, it’s great to cook with pumpkins – they are packed with tons of vitamins and most importantly, it tastes great.

Mac n cheese is a family favourite - rich, oozing, delicious cheesy pasta with the addition of sweet roasted pumpkin only improves it further.  

If you'd rather make without the pumpkin - just follow the recipe below and omit the instructions re pumpkins. I roast the pumpkin whole and then cut it when softened to remove the hard work, as it can be tricky to chop raw. 

Pumpkin Mac and Cheese

The below serves 6.

Here’s how:

• 1 large squash or pumpkin
• 400g macaroni
• 1.5 tbsp plain flour
• 1.5 tbsp butter
• 1 tsp mustard powder
• 250ml full fat milk
• 2 bay leaves
• 55g Cheddar
• 30g Red Leicester
• 10g Grana Padana
• Nutmeg
• Pinch salt
• Pinch black pepper 
• Firstly place the oven on high at 200 degrees, pop the squash on a baking tray and place in the centre to roast for 30 minutes. 

Fill and boil the kettle.

Now in a pan, melt the butter gently, once fully melted add the flour and mustard powder and use a wooden spoon to quickly mix all together and form a roux. Once all combined add the milk, slowly, a little bit at a time, wach time quickly stirring to combine the roux and form the basis of the sauce. Add the bay leaves here to flavour and season and allow to cook on a low heat for a couple of minutes.

Grate all of the cheeses and leave a small handful aside for the topping, and add the rest to the roux, again stirring all the time. The cheese will melt down and thicken the sauce. Now grate in lots of nutmeg, it's difficult to give an exact measurement, but I like to add quite a bit, probably around a quarter of the nutmeg, it gives a lovely warming flavour.

Now cook the macaroni for 7 minutes in the boiled water with another pinch of salt, then drain and add to the cheese sauce and remove from the heat. Stir to ensure the pasta is all coated gloriously in the cheese sauce.

Now remove the squash from the oven and cut in half, then remove the seeds and anything inedible. Scoop out the flesh and place into a saucepan. Once all is out, roughly mash with a potato masher and then stir through the mac and cheese.

Pour the cheesy pasta into a dish and then scatter over the remaining cheese and place into the oven for thirty minutes or until the cheese is oozing and beginning to brown.

Portion up and if serving to children, allow to cool for a few minutes, so they don't burn their mouths. Enjoy!

A couple of other pumpkin recipes:

Pumpkin & Spinach Lasagne
Simple & Skinny Butternut Squash Soup

Simple Lamb Potato-Topped-Pie

Simple Lamb Potato-Topped-Pie

Ever since I was a child, I've disliked the flavour of lamb and whilst I have continued to try it as an adult, I just can't get on board with it. 

On the flip-side, my other half Glen, and our daughters Bridget and Beatrice adore it and miss out on me cooking it very often so if I'm heading out for an evening without them, I do try to prepare a lamb dinner for them. 

Some of the meals I do for them include tagines, stews, curries, hotpot and casseroles and they love a shepherd's pie too. 

This dish was absolutely thrown together in a mad dash whilst also getting ready for an evening at the theatre, and my lot absolutely devoured and asked when I would be making it again and while it is incredibly simple and quick to pop together, I thought it would be worth sharing for any other parents that always look for easy mid-week dinners for all the family.

I make no apology for the fact that I used a jar of Dolmio Creamy Lasagne White Sauce here, I do often make a bechemel sauce, but I always keep a jar of that in the stock cupboard, it tastes good and sometimes a shortcut is needed. Incidentally the Marks & Spencer Bechemel is good too.

The below serves four people.

Here's how:

• 300g lamb mince
• 4 King Edward potatoes (other potatoes will do just fine)
• 1 white onion
• 1 clove garlic
• 2 carrots
• 2 sticks celery
• 3 tbsp frozen peas
• 1 jar of Dolmio White Lasagne Sauce
• 1 tbsp grated Grana Padana or other hard cheese
• 1 Oxo cube
• 1 Knorr Lamb Stock Pot
• 1 tbsp red wine
• Salt and Pepper
• 1/2 tsp cinnamon
• 1/2 tsp dried rosemary
• Fresh nutmeg

Firstly peel the potatoes and cut into slices, about 1/2 cm thick. Wash them well and then place in a saucepan, pour over water just boiled from the kettle to cover them, add a pinch of salt and cook on a medium heat for five minutes. Drain and set aside.

Turn the oven on now to 180-200 degrees to pre-heat and prepare the filling.

Firstly dice the onion and mince the garlic and add to a large frying pan with a drizzle of oil to saute. Once soft, add the lamb mince, and use a spatula to gently break down the mince in the pan so it doesn't all clump together. Season now with salt and pepper and once the mince has begun to brown, add the cinnamon too.

In the meantime, peel and dice the carrot and finely slice the celery and add to the mince once it is browned. 

Now crumble over the Oxo cube and add the rosemary and frozen peas and stir well. Make up the Lamb Stock Pot - about 150-200ml and pour over with the dash of red wine and allow to cook down for twenty minutes until the gravy has thickened a little. 

Once you're happy with the consistency of the lamb, pour or ladle it into an oven-proof dish and cover the bottom. 

Simple Lamb Potato-Topped-Pie

Now layer the potatoes across the top, to make the potato topping, and then pour over the lasagne sauce to completely cover. 

For a final flourish of flavour scatter over the grated Grana Padana and finely grate over some fresh nutmeg before placing into the over for 30 minutes or until the cheese is fully melted and the top has some lovely golden brown patches. 

Simple Lamb Potato-Topped-Pie

Enjoy!

Here are a few other pie recipes that I've shared on here and which are great autumnal and winter warmers for all of the family:

Chicken and Mushroom Potato Pie
Mediterranean Makeover Cottage Pie
Squash and Goat's Cheese Pie
Chicken & Mushroom Pot Pie
Beef & Lentil Filo Pie
Steak & Ale Pot Pie
Steak & Lentil Cottage Pie

King Prawn Linguine with Chilli and Saffron

This is a delicious prawn pasta dish I've been tweaking over the past couple of years, but this version is just an absolutely winning crowd pleaser. 

If you read posts here often you'll know that as a family, we all love seafood and especially prawns and this has to be my favourite prawn pasta dish, I do make a few variants! 

This can be on the table in less than twenty minutes too - win, win.

For my family of four, I make the same as the below minus the red chilli for the girls, but you could always add a little extra creme fraiche to balance the heat. Make sure a finger bowl and towel is at hand as peeling them can be a little messy especially if the little ones attempt it - I tend to peel their ones for them to save the drama.

King Prawn Linguine with Chilli and Saffron

Here's how:

• 15-18 king prawns, raw and shell-on
• 4 spring onions
• 1 clove garlic
• 1 red chilli
• Handful cherry tomatoes
• 400g passata
• 1 tablespoon tomato puree
• 1/2 teaspoon sea salt
• Black pepper
• Pinch of saffron strands
• 1-2 tablespoons of creme fraiche
• 1 tablespoon olive oil
• 300g linguine
• Few sprigs parsley

Firstly boil the kettle or place a large pot of water on the hob to boil for the pasta. Once boiled, add the linguine and cook for 10-11 minutes, or according to the pack instructions.

Now finely slice the spring onions, garlic, and chilli, and throw into a pan with the olive oil on a medium heat.

Now cut the cherry tomatoes in half and throw them into the pan once the onion, garlic and chilli have began to soften.

After two minutes add the saffron, passata and the tomato puree and season generously. Stir, and then allow to bubble away for ten minutes.

Now add the prawns, you will see the pink colour creep up the prawns as they cook, turn over after 1-2 minutes and allow to cook on both sides.

Before draining the pasta, add 1-2 tablespoons of the pasta water to the sauce, this will help to loosen it and coat the pasta well.

Add the pasta to the sauce, still on the heat and mix well. Then finally stir through the creme fraiche - 1 tablespoon is plenty for us, but if you taste to gauge the heat level at this point, you can always add a little more if you'd prefer it slightly less spicy.

Mix through thoroughly, then dish up and add a sprig of parsley to each. Enjoy!

King Prawn Linguine with Chilli and Saffron for the family

If like us you love a prawn dish, here are a few other ideas for you:
Prawn Saganaki
Chilli and Prawn Chorizo Spaghetti
Spanish Prawns with Chorizo and Tomatoes
Prawn and Chorizo Carbonara
Skinny Spicy Breaded King Prawns
Gourmet Seafood Burger
Honey Ginger and Chilli Prawn Stir Fry
Prawn Summer Rolls
Vicky's Special Seafood Stew

Crab and Asparagus Linguine with Parsley Pangritata

I love any kind of seafood pasta but a crab linguine is one of my favourites, and I find that the simpler the list of ingredients, the better it tends to be.

I make a few variations with tomatoes, some with fennel and all with fresh chilli and garlic but this is one of our favourites and the sauce is a simple amalgamation of the brown crab meat, a splash of white wine, lemon juice and then an egg at the very last second before serving. 

The parsley pangritata acts as a beautiful seasoning and gives a contrasting texture  - it's simple but works so well and is a great family meal.

The below serves four.

Crab and Asparagus Linguine with Parsley Pangritata

Here's how:

• 1 slice of bread
• Handful walnuts
• 3 tbsp chopped parsley
• 2 cloves garlic
• 1 large dressed crab
• 1 garlic clove
• 1 red chilli
• 1/2 glass of white wine
• 1 lemon
• Drizzle of olive oil
• Handful of asparagus spears
• 1 egg
• 200g linguine

Firstly fill a large pot with water and bring to the boil for the pasta. 

Pop the slice of bread into a toaster or under the grill and lightly toast, then place into a blender. Peel one of the cloves of garlic and pop in the blender too with the walnuts and about two thirds of the parsley then blitz. Once it has become a crumb texture, add to a dry pan on a low heat and toast slightly, turning it over to a very lightly browned colour, then remove from the heat and set aside.

Cook the pasta according to the pack - be careful not to overcook. 

Finely slice the remaining garlic clove and the chilli and add to a further pan with a drizzle of oil on a medium heat. 

Finely slice the asparagus and add to the pan.

Now scoop out all of the brown crab meat and add to the pan, mix slightly. It should cook down quite quickly and look like a bit of a paste, then add the wine and allow this to cook down completely.

While everything is cooking, crack an egg into a small bowl, season generously with salt and black pepper and mix well. Set aside.

Also roll the lemon under the palm of your hand and then cut in half, ready to squeeze the juice over the pasta shortly.

When the pasta is cooked, use a large serving spoon to move two spoonfuls of the pasta cooking water to the crab mixture. This will loosen the sauce and help it to stick to the pasta.

Now drain the linguine, and add to the crab sauce. Give a good stir and ensure all of the pasta is well coated with the mix. 

Squeeze over the lemon and add the white crab meat and last spoonful of parsley, remove from the heat and stir through. 

Then finally add the beaten egg and season one last time. Stir it through and dish up onto a serving bowl or platter, then finally scatter over the pangritata breadcrumb mixture. Enjoy!

A few other pasta dishes:

Chilli and Prawn Chorizo Spaghetti

Bridget's Easy Peasy Cheesy Veg Pasta Bake

Truffled Mushroom and Leek Tagliatelle

Prawn and Chorizo Carbonara

Pastitsio

Walnut and Basil Pesto Penne

Creamy Chicken, Tarragon and Lemon Spaghetti

Super Green Pasta Sauce

Smoky Chorizo Beans on Toast

Weekend breakfasts are often heavy on bacon and sausages around here, and as we are embarking on the pre-holiday trim of our bodies, I thought I’d concoct my alternative beans on toast for this morning.

Beans on toast is always a winner in this house anyway – and these ones pack a punch and have some extra hidden veggies meaning you’re nearing that five-a-day goal before 10am. Win, win.

I use a little chorizo in these, as they add an extra smokiness and a little meat kick for Glen, who feels he is hard done by if he misses out on a bacon or sausage sandwich at the weekend, but you could equally use a little pancetta or smoked bacon or if you’re looking for a vegetarian or vegan option, you can omit altogether.

Making your own beans is a sure-fire to avoid any nasty additives, I don’t bother with salt here, as tinned kidney beans etc. tend to have salt, but I do add a smidge of honey, as we know that the big brands rely on a big hit of sugar in their products – you can adjust accordingly depending on your preference. The chipotle adds a beautiful smoky barbecue flavour – but again you can experiment with your own flavourings.

I top with a little grated parmesan for me and a couple of poached eggs for Glen – one slice of toast generously topped is a really filling and delicious breakfast. These beans work really well as a jacket potato filling or a side to any American barbecue dish.

The below ‘tops’ 5 slices of toast comfortably – feeding the four of us.

Smoky Chorizo Beans on Toast

Here’s how:

• 1 can kidney beans
• 1 can cannellini beans
• 75g diced chorizo
• 3 spring onions
• 1 clove garlic
• 1 green chilli
• 1 red pepper
• 1 carrot
• Jar of passata
• Splash of Worcestershire sauce
• ½ tsp honey
• 1 tsp chipotle paste (I use Discovery)
• Black pepper

Firstly dice the chorizo, slice the spring onion and garlic and add to a dry pan on a medium heat – the chorizo will exude a little oil – enough to cook everything in.

Now slice the green chill and chop the red pepper into small cubes and add to the pan, allow to cook for five minutes or so.

In the meantime, peel and grate the carrot and open and drain the cans of beans.

Now add the cannellini and kidney beans to the pan, and give a good mix in the chorizo mixture.

Now add the passata, Worcestershire sauce, honey, chipotle paste and carrot and season generously with black pepper and give a thorough stir.

Cook for twenty-thirty minutes or until the sauce is bubbling away nicely.

Serve on top of buttered toast with the optional addition of a poached egg or a little grated cheese. Enjoy!

Smoky Chorizo Beans on Toast

Here are some alternative family breakfast recipe ideas:
Creamy Chocolate and Nut Porridge
Mushrooms on Toast
Berry Yoghurt Pancakes
Banana and Oat Breakfast Muffins
Banana and Berry Muffins
Eggy Bread
Yoghurt & Fruit