Alphabet and Hidden Vegetable Soup

This soup recipe was one I've played with recently in a bid to get more vegetables into my youngest's diet as she is currently going through a fussy phase but she absolutely loves soup. 

Tomato based with some 'hidden' vegetables, and then packed out with alphabet or mini animal pasta shapes and topped with a cheese on toast 'crouton' this is delicious for all ages and is especially warming during this cold, wet weather.

You can pack with whatever vegetables you have in tow, but I use tomatoes, carrots, peppers, onions, celery and leeks and thoroughly blend so none of the above are detected by Beatrice. I always roast the tomatoes and peppers too to add a nice charred flavour - but you can throw them straight into the soup if you're short on time.

Alphabet and Hidden Vegetable Soup

Here's how:

• 450g tomatoes
• 2 carrots
• 1 red onion
• 3 celery sticks
• 2 peppers (I use red and yellow)
• 2 leeks
• 1 clove garlic
• 2.5 pints vegetable stock
• 1 bay leaf
• Handful basil leaves and stalks
• Salt and pepper
• 200g alphabet or animal pasta
• 1 tbsp vegetable oil

Optional:

• x4 slices of sour dough, ciabatta or even baguette
• Handful grated cheddar

Firstly whack the oven onto 220 degrees and cut the tomatoes and peppers in half. Remove the centres of the peppers, place onto a baking tray and drizzle with olive oil. Season with salt and black pepper and roast for 20 minutes. 

Meanwhile pour the oil into a heavy bottomed pan and place on a low heat. Peel and dice the onion, mince the garlic and finely slice the leeks and celery and add to the pan. 

Peel and dice the carrot and add to the pan to fry off for a few minutes.

Now remove the basil leaves from the stalks and set aside, chop the stalks and add to the pan. 

Add the roasted tomatoes and peppers to the pan and cover with the stock, season and add the bay leaf. Cook for 20 minutes on a slow simmer and then remove from the heat, add the basil leaves now and allow to cool a bit. 

Cook the pasta according to the pack instructions and whilst cooking blitz the soup well and return to the pan and begin to warm through. 

Once cooked, drain the pasta and add to the soup pan and stir through. 

Assemble your cheese on toast and place under the grill. 

Once the soup is cooked through and piping hot, and the cheese on the toast is melted, ladle the soup into bowls and allow any for young children to cool down a bit before serving. I like to serve the cheese toast croutons half in, half out of the soup. Enjoy!

Beef Stamna

This is a fantastic slow cooked Greek beef stew which I came across during my couple of seasons in Corfu some decade ago and is so hearty and comforting as a dish - it is like a hug in a bowl. 

I've played around with this quite a bit as there aren't a mass of recipes available online for it - the basis comes from this Mamtas Kitchen recipe but I have tinkered with it quite a bit - depending on my family's tastes and preferences, what I've had in stock and most importantly, how I remember it from Corfu myself.

It can also be made with lamb if you prefer, but I've only ever had it with beef and don't be alarmed by the large amount of cinnamon - by the time it has cooked out, it's just really aromatic and flavoursome. I prefer the consistency using white wine, rather than red too, but feel free to experiment. I also transfer the slow cooker dish to the oven to melt the cheese - and last week we had the Stamna a day after cooking - and it seemed even better than normal, so is a great batch cook idea. 

You can also cook this in an ordinary casserole dish in the oven at a very low heat of around 140 degrees for several hours.

Traditionally you would find this dish served individually in earthenware dishes which remain very hot - I always make a family sized dish, and dish up individually into cold bowls - which helps prevent burning little ones' mouths.

The below comfortably serves a family of four with some Dirty Greek Fries and crusty bread on the side. I cook in my slow cooker all day and the end result is a rich, glossy sauce and melt-in-the-mouth meat that falls apart at the touch of the fork. In a word, delicious.

Beef Stamna

Here's how:

• 500g beef shin (you could also use braising steak, or stewing steak)
• 3 tbsp plain flour
• Large pinch of salt
• Black pepper
• 1 large white onion
• 3 large carrots
• 4 large potatoes
• 3 garlic cloves
• 1 jar passata
• 4 heaped tsp cinnamon
• 2 heaped tsp paprika
• 1/4 freshly ground nutmeg
• Pinch of white sugar
• 2 sprigs Rosemary
• 4 bay leaves
• 1 glass dry white wine
• 500ml beef stock (I use a Knorr Beef Stock Pot)
• Large handful grated hard cheese (Cheddar, Grana Padana, or even a Red Leicester works here)

Firstly cut the meat up into decent sized chunks and set aside. Drizzle a generous amount of olive oil into a pan and place onto a medium heat.

Now place the plain flour into a bowl and season very generously with black pepper and a pinch of salt. Stir a little and then place the beef pieces into the flour and move around to ensure they get a good coating of flour - this will ensure the sauce thickens nicely later on.

Now add the cinnamon to the pan and mix the beef around so it gets a good coating. Allow to cook for a minute or so.

Place the beef into the now hot pan and allow to just brown off a little on each side, then place into your slow cooker (or casserole dish). 

Now pour the white wine into the still hot pan and allow to de-glaze the pan of any excess flavours and after a minute or so pour everything into the dish.

Next prepare the vegetables - peel and dice the onion, mince the garlic and add to the dish.

Peel the carrots into thick slices and place into the dish. 

Peel the potatoes and cut into cubes; rinse them off a little, then place into the dish.

Add the remaining spices (paprika and nutmeg), the pinch of sugar, the passata, Rosemary and the made up stock. Now season one more time, mix together, pop the lid on and leave to cook for 6-8 hours on the slowest cooker method - or if using the higher/speedier mode then for 3-4 hours.

Don't touch the lid for the first two hours, but after that give it a stir every hour and watch it thicken, and fill your home with the most delicious aromas.

Once getting ready to serve pop the oven on high - grate the cheese up, and place a little mounds in various spots across the cooked Stamna dish and place the interior part of the dish into the heated oven and once the cheese the melted, you are ready to dish up. Enjoy!

If, like me, you love a hearty Greek dish in the colder autumn and winter months here are a few more you may enjoy:

Greek Stuffed Tomatoes

Souzoukakia - Greek Meatball Bake

Pastitsio - The Greek Lasagna

Moussaka

Prawn Saganaki

Spanakopita - Greek Spinach and Cheese Pie

Greek Briam - Vegetable Stew

Greek Chicken One Pot

Top 10 Family Picnic Food Ideas

The summer holidays are finally here and with that six weeks, for most parents this can mean a ton of family days out, many of which are expensive and include a meal out. 

I say pack up a mean picnic so the kids won't be bored by the choices, you can save the extra pennies for another day or for all important ice creams and you can avoid any teen, tween or toddler drama in restaurants too. Win, win. 

Here are my top ten picnic food items that we love to bring on our days out - mostly savoury with a couple of sweet treats creeping in for good measure.

1. Sausage Rolls
These have become my go-to for bringing to parties, festive gatherings and of course summer picnics. All you need is puff pastry, sausage meat (you can squeeze the meat out of good quality sausages if sausage meat is hard to source), a little English mustard and an egg. The instructions are here. 

Top 10 Family Picnic Food Ideas - Sausage Rolls

2. Ham, cream cheese and salad roll ups

You can use any sliced meat and whichever veggies you prefer; we always go for sliced deli ham or home cooked gammon with carrot and cucumber matchsticks. Simply spread a tortilla wrap all over with the cream cheese, place the ham over the top, covering most, and then place the matchstick vegetables on top. Roll up tightly, wrap in cling film and place into the fridge until you’re ready to pack up your picnic. You can slice into three pieces to make little sushi sized pieces.

Top 10 Family Picnic Food Ideas - Ham, Cream Cheese & Salad Roll Ups

3. Tuna Salad Pitta Pockets

These are ridiculously easy to make and you can add whichever salad items your little ones enjoy – we like cucumber, carrot, red pepper and radish with sweetcorn thrown in with the tuna and a little mayonnaise. Simply toast the pittas, allow them to cool, cut in half and gently help to make a hollow, then fill with all of the above and pop into a plastic container for your picnic.

Top 10 Family Food Picnic Food Ideas - Tuna Salad Pitta Pockets

4. Spanakopita

This Greek filo pie is filled with a delicious combination of spinach and cheeses, namely feta and is super simple to make on the morning of a picnic or the night before. Spanakopita keeps well in the fridge and is nice hot or cold. I make one pie and cut into portions but you could make small individual pies too if you preferred. Here’s the instructions.

Top 10 Family Picnic Food Ideas - Spanakopita - Greek Cheese & Spinach Pie

5. Pesto Pasta Salad

My walnut pesto is always made in abundance over the summer months as me and the girls absolutely love it but you can make up this pasta salad with shop bought if you prefer.

You need about 250g of your children's favourite pasta shapes -  fusilli,conchiglie or farfalle all work well. Once the pasta is cooked add a heaped tablespoon of the pesto of your preference - giving a good stir to ensure all of the pasta gets a good coat, and the rest is down to you - it all depends on which salad items you and your family enjoy. I've made a simple one here with just some sweetcorn, red pepper and cucumber as this combination is always well received - but you could add spring onions, cherry tomatoes and even some sliced chopped ham or chicken if you wish. 

Top 10 Family Picnic Food Ideas - Pesto Pasta Salad

6. Chicken Souvlaki Skewers

My love for both Greek food in general and souvlaki knows no bounds, and these overnight marinated chicken skewers are absolutely ideal for picnics as they travel well, are good finger food and they’re just as tasty cold as they are straight off the BBQ or grill. Here is the recipe.

Top 10 Family Picnic Food Ideas - Chicken Souvlaki

7. Cheese Muffins

These are a lovely little savoury muffin, heavy with tangy Cheddar and whatever other cheeses you happen to have lurking in the fridge. They’re really easy to make and a great finger food too. Here’s how.

Top 10 Family Picnic Food Ideas - Cheese Muffins

8. Spiced Chicken Goujons

Another party favourite - I always make up a double portion when I prepare these, as they are great snacks to have in the fridge and are adored by children and adults alike. They transport well and are nice cold too so work well for picnics and the recipe is here.

Top 10 Family Picnic Food Ideas - Spiced Chicken Goujons

9. Fruit Kebabs

These are favourite summertime snack at our house, let alone out on picnics. The preference is to serve on skewers which the girls seem to love, preferably with some kind of dipping sauce such as a chocolate or caramel. You can use whichever soft fruit you prefer – strawberries, pineapple, mango, peach, blueberries, raspberries and watermelon all work well and go down a treat.

Top 10 Family Picnic Food Ideas - Fruit Kebabs

10. Blueberry & Lemon Curd Muffins

A picnic is all about having fun and sweet food and children do go hand in hand where fun is concerned – as long as it’s all in moderation, a sweet treat is absolutely fine in my eyes. The recipe for these two types of muffins can be found here. 

Top 10 Family Picnic Food Ideas - Lemon Curd & Blueberry Muffins

Easter Cookies with Mini Eggs

I absolutely love the annual onslaught of Easter and all the chocolatey goodness that comes our way since having children but I'm very nervous about Mini Eggs or any other solid chocolate eggs of that shape and size because of the obvious choking risk.

We came up with these cookies last year in order to allow my girls to enjoy the Mini Eggs that were bought for them without me panicking about any choking risk. 

The cookie mixture is a recipe I use loads and is always well-received, you could always up the chocolate chips instead, or add raisins and oats instead. 

Bridget and Beatrice enjoyed making these this morning and enjoyed eating a couple straight after baking even more. I adore cooking with my girls - it's a fun, educational and sensory experience. 

Whatever your plans this Easter have a fabulous long weekend.

Easter Cookies with Mini Eggs

Here's how:

Ingredients:

• 150g salted butter, room temperature
• 85g brown sugar
• 85g granulated sugar
• 1 egg
• 2 tbsp milk
• 2 tsp vanilla
• 1 tsp bicarbonate of soda
• 2 tbsp cocoa (I use Green & Black's)
• 240g plain flour
• 100g milk chocolate
• Mini Eggs (80g bag) 

Method:

Firstly pre-heat the oven to 190 degrees and line a couple of baking trays with grease-proof paper.

If cooking with children, I tend to do the chopping etc. first - so I would at this stage chop the Mini Eggs in half or thirds and chop the chocolate bar into chunky pieces.

Now measure the butter and sugars and add to a mixing bowl and cream together with a wooden spoon.

Bridget and Beatrice making Easter Cookies with Mini Eggs

Bridget and Beatrice making cookies

Once well combined, add the egg and vanilla and mix well. 

Now add the flour, cocoa, bicarbonate of soda and the milk and again, mix well. 

Once you have achieved a good cookie dough consistency, add the chocolate chunks - but not the Mini Eggs. (If the cookie dough is too clunky or dry add a little extra milk a drop at a time until you are happy). 

Now use a couple of tablespoons to scoop out the cookies - you will need to do in a couple of batches, so don't be tempted to pack them on too tightly on the baking trays. Use about a heaped tablespoon in a round and place 5-6 on each,  try to keep them well spaced apart. You don't need to press them down or anything just leave in a round.

Place them into the oven for four minutes, by which time they will have spread out a little, and then remove and carefully place the Mini Eggs into each cookie 2-3 pieces  per cookie, with the coloured side up. 

Return to the oven and cook for a further 8 minutes. 

Easter Cookies with Mini Eggs

Remove from the oven and place onto a wire rack or board to cool. 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!

One Pot Coconut Fish Curry

This is a lovely, simple and fresh curry that is ideal for those who prefer milder flavours - especially children.

It’s a great introduction to curry flavours and whilst it doesn’t have a high heat, there is warmth and an almost tropical flavour from the coconut milk, dessicated coconut and the fruit.

I made this on Friday night with the girls and they both absolutely loved it; they enjoyed being in charge of what was going in, and we just added the fruit and vegetables we had to hand. But you could include any you have in stock or favourites of the kids for a family meal.

Beatrice is going through a really fussy phase at the moment and isn’t interested in eating vegetables unless they are well hidden or immersed in a sauce so this was a great way of helping her hit that five a day target too.

I used cod and prawns for the curry but it work just as well as a vegetable curry or with some chicken instead.

The below serves two to three children’s portions and I served it over wholegrain rice with some naan for the girls to dip into the sauce. Excuse the photograph - it's messy and has shade, but I was keen to share the recipe so had to work with what I had! You could garnish with a handful of coriander leaves before serving which will complement the flavour - my girls aren't keen on 'leaves' on their dinner so I haven't here, but if I were eating myself I definitely would be. 

One Pot Coconut Fish and Fruit Curry

Here’s how:

• 1 fillet of cod (about 150g)
• Fresh, raw prawns (150g)
• 1 level tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp paprika
• 1 cinnamon stick
• 1/2 tin tomatoes
• 1 tin coconut milk
• 2 tbsp dessicated coconut
• 1 tbsp ground almonds
• 1 banana
• 1 orange pepper
• 75g mushrooms
• 75g peas
• 2 tbsp raisins
• 1 onion
• 2 garlic cloves
• Thumbnail piece of ginger
• 1tsp coconut oil

Firstly add the coconut oil to a non-stick saucepan or wok and place on a gentle heat.

Now peel and roughly chop the onion, mince the garlic and peel and thinly dice the ginger and add to the pan.

Once it has begun to soften, add the curry powder, turmeric, paprika and stir into the onion mixture - the base, allow the spices to cook out for a few minutes.

Whilst this is cooking, slice the peppers and roughly chop the mushrooms - I dice up small as the girls eat them this way - also slice the banana into chunks.

Add the peppers to the pan and then add the chopped tomatoes and the coconut milk and cinnamon stick and stir well.

Add the mushrooms, peas, banana and raisins now and stir well.

Add the dessicated coconut which will add a lovely sweetness and the ground almonds for a nutty flavour. Stir again.

Allow to cook for ten minutes or so.

In the meantime you can cut the cod or other white, flaky fish into bite-sized chunks and set aside.

Now add the cod and the prawns and allow to cook for a just a few minutes more until the prawns have turned pink and are cooked, and the cod is cooked through.

Serve with your choice or accompaniments.

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!

Chicken, Bacon and Vegetable Pie

In honour of British Pie Week I wanted to share a favourite pie recipe from our family that usually makes the most of the leftover roast chicken from a Sunday dinner.

You can use any vegetable you like – I’ve used leeks, peas and carrots here, but I’ve thrown in sweetcorn, broccoli and cauliflower before now and they all work well. 

Using up leftover meat is a win, win, as it makes it a speedier dinner whilst avoiding food waste. I have no shame in ALWAYS buying shop bought pastry - I sadly don't have a Kitchenaid or otherwise, nor the time to knock it up by hand. 

The gravy is a rich and unctuous one with a hint of creaminess from milk, but mostly made with chicken stock, so you needn't feel too guilty. 

Serve with a heap of vegetables, and your choice of buttery mash potato or chips – don’t go all healthy, if you’re having pie, you may as well go the whole hog. 

Chicken, Bacon and Vegetable Pie

Here’s how:

• 250-300g cooked chicken,
• 3 rashers smoked bacon
• 2 tbsp butter
• 2 tbsp flour
• 100ml milk
• 300ml chicken stock 
• 2 leeks
• 1 large carrot
• 1 cup peas
• 1 tsp mustard powder
• Freshly ground nutmeg
• 1 tsp dried thyme
• Black pepper & Sea salt
• 1 sheet ready prepared shortcrust pastry (Jus Rol or a supermarket brand is fine)
• 1 sheet ready prepared puff pastry
• 1 egg

Firstly pre-heat the oven to 180◦.

Roughly chop the chicken and set aside for now.

Slice the leeks, and peel and dice the carrot and set aside with the peas.

Now chop the bacon into small pieces and add to a pan to fry in their own fat. If not enough fat is present, add a little of the butter.

While the bacon is cooking make up your chicken stock (unless you are using fresh – in which case remove it from the fridge), and measure out the milk.

Grab a whisk so you have it ready for making the sauce.

Once the bacon is cooked off, use a slotted spoon to remove it and place into a bowl for now.

Add the leeks to the pan and allow to soften well – cook for a good 4-5 minutes until soft.

Now add the carrots and allow to cook for a further minute. Using the slotted spoon again, remove the vegetables from the pan and place into the bowl with the bacon.

Add the remaining butter to the pan, which as it’s hot should melt pretty quickly. Add the flour to make a roux and immediately begin whisking to prevent a lumpy sauce.

Once it resembles a thick paste, then firstly add the milk a little at a time, whisking constantly until the paste takes on the liquid and it becomes one.

Once all of the milk has been added, do the same with the stock, whisking all the time.

Now add the mustard powder, and season, still whisking as you go. Go gentle on the salt as bacon and the stock will have salt, but be generous with the black pepper to flavour.

Grate over some nutmeg to taste – I like a lot.

Now use a wooden spoon to continue stirring and allow the sauce to cook out for five minutes or until it has become thick and glossy.

Once the sauce has achieved the required consistency, return the bacon, leeks and carrots to the pan, with the peas and the chicken and stir well to coat everything. Now add the dried thyme and after a couple of minutes, taste to judge if you need any further seasoning.

Once happy allow to cook for a further few minutes, then remove from the heat.

Now generously grease the pie dish all over and simply lay the shortcrust pastry down pressing into the folds of the dish so it hangs over.

Spoon in the pie filling into the centre and evenly distribute in the pie plate. 

Beat the egg and use a pastry brush to coat all around the edge of the pie crust.

Now simply place the puff pastry sheet over the top of the shortcrust pastry – it will overlap quite a bit. Now use your thumb and press down on the pastry edge to crimp, placing a thumb mark down all the way round, one after the other. 

Chicken, Bacon and Vegetable Pie

Once crimped, then carefully trim away the excess pastry. If you’re feeling creative, you can roll this back out and cut into a pretty shape or the words Pie.

Brush all over with the egg wash and make a couple of small incisions in the pastry – ensuring you cut right through, to make sure the steam can escape and doesn’t leave you with soggy pastry.

Place into the oven and bake for 25-30 minutes or until the pastry is well risen and golden brown.

Remove from the oven and serve with your choice of accompaniments. Enjoy!

Chicken, Bacon and Vegetable Pie

Here are a few more of our family's favourite pie recipes;

Beef and Lentil Filo Pie

Chicken and Mushroom Pot Pie

Squash and Goat's Cheese Pie

Steak and Ale Pot Pie

Cheese and Vegetable Pie

Tomato and Feta Baked Eggs

This is like an easy, milder introduction to Shakshuka for children, fusspots or spice novices and is a wonderful breakfast or brunch recipe. 

You can play around with the sauce to get it just how you like your tomato sauce - add rosemary, balsamic vinegar, a drop of red wine, or pump up the heat with cayenne pepper, fresh chilli or flakes or even a generous helping of sriracha.

My children absolutely adore this with some toast soldiers and if you are adhering to any kind of calorie control (as I am) then a half portion of this with one slice of buttered toast will bring you in at 199 calories - not a bad start to a weekend day.

Tomato and Feta Baked Eggs

Here's how:

• 1 shallot
• 1 clove garlic
• 1/2 tin chopped tomatoes
• 1/2 tbsp tomato puree
• 1 tsp smoked paprika
• Smidge of cumin
• Smidge of dried oregano
• 1 tsp olive oil
• 2 eggs
• 15g feta cheese

Pop the oven on at 180 degrees and heat the olive oil in a pan.

Finely dice the shallot and mince the garlic and add to the pan on a low heat.

Once softened add the chopped tomatoes, tomato puree, paprika, cumin and oregano, stir and cook for a few minutes on a high heat. Season to your taste - go easy on the salt if preparing for the children.

Pour into a small oven-proof dish.

Now crack in two eggs spaced apart without breaking them.

Crumble the feta and scatter it all around.

Place into the oven and cook until the eggs are done to your preference - we do about 4-5 minutes until just cooked, so the centres are still soft. 

Enjoy with buttered toast. 

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