Spicy tomato prawns

Serves 2 

1 tbsp oil

4 spring onions thickly sliced

1 tsp mustard seeds

1 tsp mixed dried herbs

1 large mushroom sliced finely 

1 red chilli chopped finely 

400 ml tin chopped tomatoes 

6 cherry tomatoes sliced in half

2 tbsp cream cheese

150g cooked peeled prawns

1)heat the oil in a large pan then gently fry the mustard seeds, chilli and spring onions for 2 mins

2)add the mushroom and stir well then add the tin tomatoes and mixed herbs and stir well.  Bring to a simmer and turn down the heat and let simmer gently for 10 mins until the sauce reduces slightly.

3)add the cream cheese and prawns and stir until the cheese has melted. Season to taste with salt and black pepper. 

4)serve with fluffy rice or pasta

Yummy 😋 

Fish pie

This is a luxury fish pie, and can be prepared ahead - making it perfect for a mid week supper or ideal for a Saturday night dinner party! 🐟 🐟🐟

Serves 3

200g cod fillet cut into small chunks
200g smoked haddock cut into small chunks
100g ready to cook king prawns 
1 red pepper sliced 
300g potatoes peeled and cut into large chunks
40g butter cut into small cubes (for the mash)
1 large egg yolk
40g Parmesan cheese
1.5 tbsp flour
1 tbsp olive oil
25g butter (for the sauce)
1 large onion sliced
1 tbsp fresh thyme leaves
50ml pimms (or martini/vermouth)
125ml hot fish stock(or veg stock if you don't have any)
100ml semi skimmed milk
3 tbsp double cream
2 tbsp fresh parsley 

1)to make the topping cook the potatoes in salted water for 15-20 mins until soft, mash until smooth and add 40g butter and cool slightly before stirring in the egg yolk, season with salt and pepper and leave to one side

2)to make the sauce, heat the oil and 25g butter on a medium heat, add the onion an thyme and fry for 5-10 mins, stirring regularly. Pour in the pimms and simmer for 3 mins, stir in the flour and cook for a couple of minutes 

3)slowly add the stock, stirring constantly until smooth then simmer for 5 mins or until reduced by a third.  Stir in the milk, reduce the heat and simmer until the sauce thickens. Add the cream and parsley and season with salt and pepper

3)grease an ovenproof dish and pop on a baking tray, put the fish, prawns and pepper in the dish then pour over the sauce and stir to combine. Leave to cool 

4)spread the mash over the saucey fish, and smooth over. sprinkle the Parmesan over the top and put in an preheated oven at 180 degrees C and bake for 30 mins or until the top is golden and the sauce starting to bubble. 

Mega meatballs

Serves 4

For the meatballs

Olive oil for greasing
400g pork mince
400g beef mince
150g breadcrumbs 
2 crushed garlic cloves
5 tbsp fresh chopped parsley
100g Parmesan cheese
2 beaten eggs
Salt & pepper to taste

For the sauce

2 x 400ml tins of chopped tomatoes 
600ml jar of passata
4 tbsp olive oil
1/2 tsp chilli powder
10 leaves of fresh basil, extra for garnish 

1)heat oven to22 degrees C. Grease a large baking tray. Pop the pork, beef, breadcrumbs, garlic, parsley, cheese and eggs in a large bowl and season with salt and pepper. Mix together with your hands until combined. 
2)with your hands make 12 even sized balls and place on a baking sheet and bake for 12 minutes. 
3)while they are cooking, make the sauce. Put the tomatoes, passata and oil in a very large saucepan (big enough for the sauce and the meatballs) over a medium heat. Add the chilli powder, basil leaves and a sprinkle of salt. Bring to the boil then reduce the heat and simmer for 10 minutes, stir occasionally 
4)gently add the meatballs to the sauce and partially cover then simmer for 30 mins. Turn the meatballs occasionally. When ready, put the meatballs and sauce into bowls and scatter with basil leaves and serve with crusty bread. 

Potato skins 🥔

10 baking potatoes

100g cheddar cheese 

250ml sour cream

4 spring onions

½ teaspoon table salt to taste 

good grinding of black pepper

1 x 15ml tablespoon Worcestershire sauce

1 mozzarella ball 

1)Preheat your oven to 200C and bake the potatoes (pricking them first) for about 1½ hours, or until the skins are crisp and the insides fluffy. 

2)Allow to cook for 15-20 mins then cut them in half lengthways and scoop the insides into a bowl.

3)Put the skins of the potatoes in a large ovenproof dish and when cool cover until you are ready to fill them. 

4)Let the potato cool in the bowl, and then cover until needed.

5)When you are ready to fill the potatoes, preheat your oven to 200c

6)Grate the cheese, and add to the cold potato along with the sour cream. Chop the spring onions and add to the potato, with the salt, pepper and worcestershire sauce

7)Spoon the potato filling into the potato skins and slice the mozzarella finely and pop on top of each potato and cook for 20-30 minutes until golden.

Leek, celery & spinach soup

This is so tasty, don’t be put off by the strong flavours of celery and leek, with the stock and herbs, it’s gorgeous and so healthy. A great way to get some of your veggie quota! 

Serves 3

3 leeks sliced 
3 tbsp olive oil 
1 tbsp fresh thyme 
1 large onion chopped 
3 celery sticks chopped 
75ml white wine 
650ml hot vegetable stock 
125g fresh spinach 

1)heat the oven to 200c, place the leeks in a roasting tin and drizzle over 2 tbsp oil add the thyme and season with salt and pepper. Mix together and pop in the oven for 25 mins stir half way through, remove and set aside. 
2)heat remaining oil over a medium heat, add the onion and fry for 5 mins then add the celery and fry for a further 3 mins
3)increase the heat to high, add the wine and bring to the boil then bubble for 1-2 mins then add the leeks and add the stock and bring to the boil. Reduce the heat and simmer for 20 mins, stirring occasionally 
4)stir in the spinach and as soon as it’s wilted remove from the heat and blend. Season with salt and pepper then serve. 

Pot roast beef in red wine

This is such a tasty no fuss dish, perfect for a lazy Sunday in winter. Full of flavour and veggie goodness! 

1kg beef joint 
4 tbsp olive oil 
2 large onions chopped 
2 large carrots chopped 
2 sticks of celery sliced
300 ml hot beef stock 
300ml red wine
2 tbsp tomato purée 
2 bay leaves 
2 sprigs rosemary 
3 sprigs thyme 

1)heat the oven to 160 c
2)heat 2 tbsp oil in a large flame proof casserole dish over a medium heat and add the onion, carrot and celery and fry for 10 mins stirring occasionally. Then transfer the veg to a plate and leave to one side
3)heat the remaining oil in the dish and when very hot seat the beef all over until browned then remove the beef to another plate. 
4)pour in the stock, stir well then add the wine and bring to the boil, reduce to a simmer then add the tomato purée and herbs. Season with salt and pepper 
5)add the meat and veg, bring to a simmer and cover and pop in the oven for 50 mins then turn the meat and stir the veg. Cook for another 30 mins then remove the herbs, carve the meat and serve with the gorgeous sauce.