How to Cook: Hummus Baked Cod

Continuing with the fish theme, I headed down the oven baked cod route once again. And considering I’ve eaten 6 pots of hummus already this week I thought where’s the harm in eating some more?

I smothered the cod in regular hummus because the more hummus, the better. But I would imagine any hummus would work nicely so you could try pepper hummus or beetroot hummus to create the same great taste!

This recipe allows for 6 cod fillets which I shared between 3 people. It can be served with sweet potato fries, a salad or some simple veggies (I would recommend roasted Mediterranean veggies!)

Let me know in the comments what you think! And don’t forget to take a snap and send it to me on Instagram, Facebook or Twitter! Continue reading “How to Cook: Hummus Baked Cod”

How to Cook: Lamb Jalfrazi

I’ve always wanted to make a curry from scratch.

Instead convenience has gotten the better of me and I’ve found myself reaching for the shop bought jar alternative.

As we headed for an Easter weekend of isolation, I thought it best to change this habit and try my hand at a lamb curry using the leftover lamb from the Sunday roast.

Curry is a great dish to make with any leftover meat or vegetables that may be lying around your kichen as it’s fuss free – just blend, chop, sautee and spice your way to perfection! 

My first attempt at curry didn’t go too badly. It was more tomato-y than I would have hoped for however if you fancy something different I’d definitely recommend.

If I were to do it again, I would have added more spice (I love a spicy curry) and made sure I definitely had garam masala in my cupboard!

Let me know in the comments what you think! And don’t forget to take a snap and send it to me on Instagram, Facebook or Twitter!

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How to Cook: Pea, Barley and Green Lentil Stew

There hasn’t been any posts from me for a while, between work, life and now Covid-19 I’ve had little time to myself. I’m learning to juggle (promise)… so that’s a plus.

Anyway, I’m still cooking and have invented this little gem which I eat for lunch at work. I simply defrost and reheat in the micorwace for 2.5 minutes and viola, a nutritional, filling bowl of hearty goodness!

I’m not quite sure what to call it though… although I use a pea and barley broth mix, it’s more like an alternative risotto than a soup or stew. However, whatever you (or I) decide to call it, I can safely say it takes absolutely fabulous!

Only taking 20 minutes to bulk cook four meals, you’ll be mad not to give it a try.

Let me know in the comments what you think! And don’t forget to take a snap and send it to me on Instagram, Facebook or Twitter!

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How to Cook: Moroccan Cous Cous

I have recently become obsessed with cous cous – it’s easy, ready in 5 minutes, and requires minimal clean up. Not only that but it’s a filling and healthy lunch that will see you through to dinner.

What’s even better it is so versatile that you can interchange flavours so that you will never get bored.

I like to add a variety of nuts, fruits, vegetables, and meats to create a well-balanced meal which is ready for me to defrost and eat when needed.

If you like this simple dish, then I have many a cous cous creation for you to try so check back soon for more and let me know how it goes.


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How to Cook: Gumbo

This simple 5-step Gumbo recipe was inspired by: Cotter Crunch and it has fast become one of my favourite go to dinners/lunches. It’s blend of spice enriched tomato base paired with a tonne of vegetables makes it as satisfying as it is delightful. It has the ability to transport you to a thousand different places with each spoonful, and the paprika really gives it the kick every dish needs.

If you’re looking for an easy re-heatable lunch – or just fancy something different for you dinner – then this is a must try! Plus it makes approximately 8 servings so what are you waiting for?!


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How to Bake: Eggless Pancakes

I love pancakes! They are a versatile and easy snack ,or breakfast, when you feel like treating yourself after a hard week.. However, sometimes the sugar content makes me feel very guilty, especially if I’ve “treated” myself a lot during the week. But this little recipe is a healthier alternative, only using 1 teaspoon of sugar, it gives all the flavour of a regular pancake without the diabetes! Hallelujah!


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How to Cook: Shepherds Pie

Shepherds Pie is the ultimate casserole; only requiring a few cheap ingredients which can be either be left in a slow cooker all day, or cooked for 20 minutes in a pan. I must admit it is one of my home favourites. Add a French baguette, some green beans and a few mushrooms, and you’ve got yourself a hearty meal the whole family will enjoy.

Serves: 6-8 people

Suitable for freezing.


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How to Cook: Chicken Pie

I always crave pie. I think it is something that is inherent in us Northern Brits, but for a food craving, it isn’t the worst. So one winters night last week when the craving hit again, I decided this time was the time I was going to take action. Armed with small ramekins (because my pie dish was left in Manchester) I began to create this signature classic.


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How to Bake: Chocolate Brownie Mousse Cake

The holiday period always brings with it a new baking challenge. This year I set myself the task of a Cheesecake and a Mousse Cake, but these weren’t any ordinary cakes, these were 5* dining individual cakes. Those that are set in the middle of a big plate and garnished. Oh yes, it was that sort of holiday season. Want to see if I was successful? Well, look no further.


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How to Bake: White Chocolate and Strawberry Cheesecake

For Christmas dessert this year I decided to do something a little different. Instead of one big, whipped cream monster of a cake, I decided to do small individual cheesecakes for the family to enjoy. This recipe created 11 small cheesecakes and requires some day before preparation but they were delicious so definitely worth the added effort!


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