Fish Chowder

This is a really delicious and hearty, thick and fragrant soup - or chowder as it is made with milk and cream. 

You can use a selection of fish here but I think a mixture of both smoked and unsmoked gives such good flavour and prawns are another great addition. I tend to portion up my 'mixed fish' and put into bags in the freezer which will include salmon, cod and smoked haddock - I then defrost and use for this Fish Chowder for my Healthy Fish Pie or even my Simple Fish Stew. 

With the herbs - you can use parsley, tarragon or chives - I like the oniony taste of chives personally but they all work and bring something else to this dish.

The below serves x4 - recommend serving with a ton of fresh, crusty, buttered bread.

Fish Chowder

Here's how:

• 1 salmon fillet 
• 1 cod fillet (approx 200g)
• 1 smoked haddock fillet (approx 200g)
• 1 pack frozen prawns (I use the Lidl Deluxe ones which can be cooked from frozen)
• 2 rashers smoked bacon
• 1 tbsp flour
• 250g potatoes (when peeled)
• 650ml fish stock 
• 300ml whole milk (you can use semi skimmed or skimmed but the final chowder will be thinner)
• 2 tbsp cream (single or double)
• Pinch cayenne pepper
• Pinch nutmeg
• Black pepper
• 1 red onion
• 1 garlic clove
• 5-6 chives
• Drizzle olive oil

Firstly drizzle the olive oil into a large saucepan and place on a low heat.

Finely dice the onion and mince the garlic and add to the pan.

Chop the bacon into small squares and add to the pan.

Chop the peeled potatoes into small diced cubes of approximately 1cm2 and give a good rinse. 

Once the bacon is cooking away and you've turned over, add the potato to the pan and allow it to cook for a few minutes, moving around with a spatula. 

After a few minutes, add the plain flour and mix around - this will act to thicken the soup later on.

Pour over the fish stock, season with black pepper, a pinch of cayenne pepper and a pinch or a little grating of nutmeg. Give a good stir and allow to cook for 15 minutes. 

In the meantime, chop the fish into small, bite-sized chunks and set aside. 

Chop the chives and set aside too. 

After fifteen minutes, test a potato cube, it should be just about cooked through. 

Now add the milk, stir through and leave to cook for a further five minutes. 

Now add the salmon, cod, smoked haddock and prawns and cook for 4 minutes, then stir through the cream and move off of the heat. 

Add half the chopped chives and stir through before ladling into four bowls and then finishing with a few more chives. Enjoy!

Cook with the Kids this Halloween

Happy half term for those like me who have the children at home this week after a short and unnerving first term back since lockdown.

Halloween this year is not the same as previous years, we won’t be going to any fun fancy dress parties with friends, we won’t be hosting a spooky dinner for family with the girls in their witches outfits and trick or treating has been regarded as ‘off limits’ too.

Like many others, I’m sick and tired of focusing on the negatives of the situation so instead will be concentrating on the things we can do instead. We can still dress up at home, we can Facetime the family in our Halloween get-ups and take pictures to remember. We can watch some age appropriate scary films – we already have The Adams Family and Corpse Bride under our belt this weekend – any suggestions welcome? And we can do something which we always do, bake and make in the kitchen an array of spooky delights. If you fancy joining in why not try any of the below 9 suggestions.

Halloween Mummy and Spider Cookies

These Halloween Mummy and Spider Cookies use my standard cookie mixture but are decorated to look like monstrous mummies and spooky spiders – they’re fun to make, taste great and look cool too.

Halloween Mummy and Spider Cookies

Halloween Chocolate Bark

This Halloween Chocolate Bark is so simple but super fun to make with the children and once set and cut into shards, can be placed into cellophane bags and given out as a Halloween gift to family and friends too. Also it’s delicious!

Halloween Chocolate Bark

Halloween Chocolate Bark Shards

Halloween Ghost Cupcakes

These Halloween Ghost Cupcakes are just a simple fairy cake (homemade or shop bought) topped with some orange frosting (mine was from B&M) a large marshmallow on each and some Royal Icing cut into circles and some eyes and a mouth added with icing pens.

Halloween Ghost Cupcakes

Pumpkin Mac ‘n’ Cheese

A family favourite dish- this Pumpkin Mac ‘n’ Cheese is greatly improved and made a little more balanced with the addition of sweet, roasted pumpkin – a great lunch of dinner for during half term and especially if you have an abundance of pumpkins from the pumpkin patch!

Pumpkin Mac 'n' Cheese

Monster Burgers

This makes for a really fun meal for the kids.

Either make your own burger patties (here’s my steak ones) or buy some from the butchers or supermarket.

Then all you need is some burger buns, olives (for the eyes), sliced Cheddar or Red Leicester which you need to cut into zig zigs for teeth and melt over the cooked burger, some gherkin slices to poke out the front as a big monster tongue and whatever else you love in a burger – lettuce, tomato, sliced red onions and some BBQ sauce in our case! I served with my Healthy Slaw and chips and it went down a treat.

Monster Burgers

Spooky Spider Cookies

Use Oreo cookies, some melted chocolate, mini marshmallows and some lip sweets for make these cute Spooky Spider Cookies.

Spooky Spider Cookies

Mummified Sausage Plait Monster

I made this in the week and Bridget and Beatrice absolutely loved it. It is simple a square of shop-bought puff pastry topped with a 375g pack of sausage meat, flattened right out, and seasoned with a little black pepper. Then take a sharp knife and cut ‘bandages’ out of the edges of the pastry – long, thin slithers. Then simply wrap the ‘bandages’ across the sausage meat, until it’s completely covered up and the pastry has all been used up. Brush all over with beaten egg and place into a hot (200 degree) oven for 35 minutes or until the pastry is golden brown.

Make into the monster by adding a couple of olives on cocktail sticks as eyes, a cornichon as a nose (could be a cut out piece of pepper), some tortilla chips as hair and some zig-zag cut out hard cheese (I used Red Leicester) as pointy teeth.

Here’s how I served it for the girls this week as a quick working-night dinner.

Mummified Sausage Plait Monster

Mummified Sausage Rolls

If you’d rather make smaller scale Sausage Rolls these are absolutely perfect and super easy – an idea I’ve made lots of times since having children and taken from BBC Good Food.

Mummified Sausage Rolls

Halloween Chocolate Cupcakes

These Halloween Chocolate Cupcakes are fun to make and the chocolate ganache makes for a more grown-up appealing taste too whilst the spider and icing topped ones will be fab for the kiddies.

Halloween Chocolate Cupcakes

Halloween Mummy and Spider Cookies

These Halloween Mummy and Spider Cookies use my standard cookie mixture - it's tried and tested and works every time. 

These are fun to make with the children and the below will make about 21-22 cookies, so if you're like me you can leave a batch for the kids to decorate while you do the rest and not worry about the mess. 

They taste great, look great and are just a good activity to do with the children around Halloween.

Halloween Mummy and Spider Cookies

Here's how:

• 150g salted butter, room temperature
• 85g light brown sugar
• 85g granulated sugar
• 1 egg
• 2 tsp vanilla extract
• 1 tsp baking powder
• 225g plain flour
• 100g milk chocolate chips
• 100g white chocolate chips 
• 1 tbsp milk (may not need)

To decorate Mummy Cookies:

• 150g white chocolate
• Edible candy eyes

To decorate Spider Cookies:

• 6-8 giant chocolate buttons
• Edible candy eyes
• Red icing pen

Pre-heat the oven to 200 degrees and line 3 baking trays with greaseproof paper. 

In a large mixing bowl, place the weighed out butter and the brown and white sugar and cream together with a wooden spoon. Mix it well until it's completely combined. 

Now crack in 1 egg and add the vanilla extract and mix in, then add the plain flour and baking powder and mix until the batter resembles cookie dough and has some movement still to it. If it's a bit too thick add a drop of milk at a time and stir until you're happy with the texture. 

Now add the chocolate chips - I always struggle to find white chocolate chips so instead but a 100g bar and chop into chunks. Mix them in well.

Use a teaspoon at a time to place a ball of the cookie dough onto the tray - there's no need to press down, this will happen naturally in the oven. Leave plenty of space between the cookies - I only put 5-6 on each tray and do batches in the oven. 

Bake for exactly 9 minutes and starting to brown. Remove from the oven and leave to cool for 2-3 minutes in the tray before carefully using a fish slice to remove from the trays and place gently on a wire cooling rack or board to cool. 

Repeat the process until all of the cookies are baked. 

The Spider Cookies:

With the cookies that have just come out of the oven and are piping hot, place a giant chocolate button onto each and gently press down and leave to melt a little. Once this has happened use a cocktail stick or something similar to use the melted chocolate and draw 8 little legs using the melted chocolate. Pop a pair of edible eyes on and draw on a smile with a red icing pen and leave to cool.

Halloween Spider Cookies

The Mummy Cookies:

Break up the white chocolate and place into a heat-proof bowl and place over some just boiled water in a pan on a low heat. Use a wooden spoon to mix the chocolate until it is runny and fully melted. 

Place the cookies onto a chopping board or one of the baking trays with the greaseproof paper to prevent lots of mess. Now take a spoonful of melted white chocolate and simply drizzle over each cookie to resemble the bandages of a mummy. Place the edible onto the cookies, using the melted chocolate as a glue and leave to cool.

Halloween Mummy Cookies

Below are a few more Halloween ideas to make with children:

• Halloween Ghost Cupcakes
• Halloween Chocolate Bark
• Pumpkin Mac 'N' Cheese
• Halloween Chocolate Cupcakes
• Spooky Halloween Chocolate Spider Cookies
• Halloween Mummified Sausage Rolls

Halloween Ghost Cupcakes

These are really easy to make and if you want a super quick fix you could even buy some ready made fairy cakes and simply decorate with the kids, but we do like to make ours. 

My two girls absolutely loved making these - they're really fun and are a great little activity to do during half term in the lead up to Halloween.

Halloween Ghost Cakes

Here's how:

For the cakes:

• 110g caster sugar
• 110g self raising flour
• 110g butter (softened/room temperature)
• 2 eggs
• 1 tsp baking powder
• 1/2 tsp vanilla extract

To decorate:

• Ready made orange or black Halloween icing/frosting (I bought ours in B&M)
• 1 sheet ready rolled Royal Icing
• 12 large marshmallows
• 1 black icing pen and 1 red, orange or pink (for the mouths)

Firstly pre-heat the oven to 200 degrees and line a cupcake tin with 12 cake cases - we used some leftover Halloween ones from last year which I picked up in Poundland no less.

Use the all-in-one method for the cakes, which means add all of the ingredients (self raising flour, caster sugar, butter, eggs, baking powder and vanilla extract) into a large mixing bowl and mix with a wooden spoon well until you have a good, combined cake batter.

Now spoon equal amounts into the cake cases, we use the two teaspoon method (spoon with one teaspoon and scrape down into the case with the other). 

Place into the oven for 15 minutes or until risen and golden brown then remove from the oven and allow to cool for 20-30 minutes on a wire rack.

To decorate, add a tablespoon of the ready made icing/frosting to each cupcake then use a palette knife to spread all over the top of the cake, into the edges of the case. 

Now place a marshmallow on top longways (the longest side should be flat to the cake) in the middle of the cake to make the body of the cake.

Now take out the Royal Icing Sheet (if you can't get a sheet, but a block and cut a third off and roll out, and wrap up the remaining Royal Icing which should keep for up to a month). Use a round cookie cutter to cut out x12 rounds big enough to go over the marshmallow with a little to spare. 

Place each icing round on top of the marshmallow and use your hands to pinch it down to the cake icing and form a ghostly appearance. 

Once all of the 'ghosts' are formed you can pipe or ice on the eye dots and a little line for the mouths. Enjoy!

If you fancy making more Halloween treats with the children here are a few other ideas:

• Halloween Chocolate Bark
• Mummified Sausage Rolls
• Spooky Halloween Chocolate Spider Biscuits
• Halloween Chocolate Cupcakes
• Halloween Biscuits

Lamb Chilli Tacos

This is such a fun family meal - there is something really enjoyable about using your hands to eat. 

I always have to make two separate batches of the lamb chilli - as Glen and I like a fiery chilli kick, whereas the girls like a milder version and I've given the advise below for the spicy one - but if you prefer a milder version, take out the jalopeno chillies from the chilli, and leave out the ancho chilli paste.

I always serve with a spicy tomato salsa (3 tomatoes, 1 red onion, 2 garlic cloves, 2 chillies, heaps of coriander, juice of 1 lime, dash of white wine vinegar, dash of honey, sea salt - all roughly chopped and blitzed in the Nutribullet). For the girls, they have just chopped tomatoes so they don't feel left out!

I use my homemade guacamole too which is 1 large (ripe) avocado, 1 red onion and 1 tomato both diced, minced garlic, lime juice, coriander, coarse sea salt - I smush this up with a pestle and mortar. 

I also always serve with sour cream, lots of grated cheese (combination of Cheddar and Red Leicester) and some tortilla chips - which go down well with the children.

Lamb Chilli Tacos

Here's how:

For the lamb chilli:

• 400g lamb mince
• 1 red onion
• 2 garlic cloves
• 1 red pepper
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp paprika
•  1/2 tsp cayenne pepper
• 1/2 tsp allspice
• 1 tbsp oregano
• 1 tin chopped tomatoes
• 1 tbsp tomato puree
• 1 heaped tsp chipotle paste
• 1.5 tsp ancho chilli paste
• 1 drained tin of red kidney beans
• 2 green chillies
• 60g dried sultanas
• 4 small squares of dark chocolate
• Salt
• White pepper
• 1 cinnamon stick
• 250ml chicken stock
• Juice of 1 lime

To assemble:

• Small tortilla wraps (I use the Rowan Hill ones from Lidl)
• Fry Light Spray
• 40g each Cheddar and Red Leicester
• 2 tbsp sour cream
• Guacamole (recipe above or shop bought is fine)
• Tomato Salsa (recipe above or shop bought)
• 1 big pack of tortilla chips

To make the chilli, firstly add a little olive oil into a large frying pan (I actually use a wok) and place on a medium heat. Dice the onion and red pepper and mince the garlic and add to the pan to saute.

Once this has begun to soften, add the lamb mince and season generously with salt and white pepper. Use a wooden spatula or spoon to break up the mince a little so it doesn't clump together as it cooks. I add the cumin and dried cinnamon to the lamb mince here too. 

Once the mince has browned off a little, add the tomatoes, the remaining spices, the oregano, tomato puree, chipotle paste, ancho chilli paste, the chillies, red kidney beans, sultanas, chicken stock, and the cinnamon stick. Give a good stir and then cook for about an hour on low. 

Once the chicken stock has reduced down a lot add the chocolate and the juice of the lime. You can either cook this ahead of time, or just as you need. Cooking for an hour helps to intensify the flavour and thicken up the chilli, but if you are short for time, 30 minutes will do nicely, just reduce the chicken stock by half.

To assemble, I add some Fry Light to a large frying pan and place on high then quickly fry off each tortilla wrap on both side. Then I use an empty egg box to place each tortilla in between two sections, which helps it to get it's taco shape. 

To dish up, I spoon in 1-2 tbsp of the lamb chilli into each chilli then scatter over some grated cheese and spoon over a little guacamole and leave the rest on a platter for everyone to tuck into. I keep all of the limes used throughout for the chilli, the salsa and the guacamole  and help to prop up the end tacos if they start to lose their shape. 

The amount should leave enough for another portion (the above serves 4) which is fab on a jacket potato, with rice, over tortilla chips for great nachos or with some salad.   

Halloween Chocolate Bark

This is hardly a recipe - just a good idea for a half term activity with the children with a spooky Halloween theme.

You can use absolutely any sweeties or other items, such as biscuits, pretzels or chocolate buttons, but the jelly sweets look and taste great. 

Halloween Chocolate  Bark

Here's how:

• 400g Milk chocolate (if making for adults, dark chocolate is nice too)
• Selection of Halloween jelly sweets (we had bones, brains, eyeballs, fingers and thumbs!)
• Selection of Halloween or chocolate sprinkles (we used both)
• Selection of chocolate treats (we used Orange Smarties and the Lidl version of M&M's)

Fill and boil a kettle then half fill a small saucepan and place on a low heat.

Break up the milk chocolate and place into a heat-proof bowl and place above the boiling water and allow to melt. Use a wooden spoon to help the chocolate to break down and stir.

Line a baking tray with greaseproof paper and once fully melted pour the chocolate into the tray and move the tray around to evenly distribute the oozing chocolate.

Now simply place the sweet treats you have all around. My kids absolutely loved doing this bit and you can imagine how many sweets didn't make it to the bark! 

Once complete, leave to cool completely on the kitchen side and once cold, place into the fridge for at least an hour to set. 

Now remove from the tray, place onto a chopping board and cut with a sharp knife into shards of bark. Enjoy!

Chorizo and Potato Hash

This is a great, hearty weekend breakfast or brunch idea which is especially good if you're feeling the effects of the night before. You can top with a fried egg (or two if you're greedy) if you're that way inclined but it's great on it's own too.

If you're following Slimming World, this works out to 6 syns per portion which is entirely for the cooking chorizo - but it's totally worth it; everything else is free or speed!

Chorizo and Potato Hash

The below serves 2.

Here's how:

• 100g cooking chorizo
• 2 white potatoes
• 1 white onion
• 1 green pepper
• 1 roasted red pepper (you can use an ordinary red pepper)
• 2 tomatoes
• Lots of black pepper
• Eggs (optional)

Begin by boiling the kettle, placing the oven onto 180 degrees and peeling and rinsing the two potatoes. 

Chop the potatoes into small 1cm cubes and place into a saucepan, cover with the just boiled water and a pinch of salt and place on a high heat for ten minutes, then drain. 

In the meantime, place a pan, preferably one which is oven-proof onto the hob on a medium heat. 

Chop the chorizo into small discs then halve them and add to the pan.

Slice the onions, dice the peppers and tomatoes and set aside until the chorizo juices are all around the pan. Now add just the onions and make sure they all get a coating of the juices. 

Add the potatoes to the pan and use a wooden spoon or tongs to move around and again, make sure they get a good coating of the flavoured oil. Cook for five minutes. 

Now add the tomatoes and peppers and again, cook and move around for five minutes or until the vegetables are starting to soften then place into the hot oven. If you're using a different dish, obviously transfer to this and spread out the hash dish so it's pretty even. 

Bake for twenty minutes or until the potatoes are just beginning to char a little. 

If you're having fried eggs, you can cook these while you're removing the dish from the oven and dishing up - they will cook through in just a couple of minutes in a hot pan. Enjoy!

If you're looking for further brunch inspo here are a few of our family favourites:

• Shakshuka - Spicy Tomato and Pepper Baked Eggs
• Salmon & Dill Potato Pancakes
• Smoky Sausage & Bean One Pot
• Tomato & Feta Baked Eggs
• Smoky Chorizo Beans on Toast
• Berry Yoghrut Pancakes
• Creamy Mushrooms on Toast