Oyster chicken

Our simple oyster sauce Chinese chicken, extremely mild in flavour packed full of veg! You can get vegan oyster sauce from amazon and make this a veg friendly or with tofu sub!

  1. Cut 2 chicken breasts thinly on the diagonal
  2. Add 1 tsp bicarb and leave for 10 mins
  3. Rinse the chicken out well to ensure you have removed the bicarb
  4. Make the sauce by mixing 1/4 cup oyster sauce , 1 chicken stock cube (or veg) 1 tsp dark soya sauce ,1 tsp light soya sauce, 1 tbsp sesame oil, fill up to 400ml with hot water and stir
  5. Chop veg (I used 1 pak Choi chopped , 1/2 shredded cabbage ,mangetout , corn, 4 spring onions chopped, 1 red pepper in strips and 1/2 head broccoli)
  6. Heat oil in HOT pan ,add little sesame oil
  7. Add your cut veg and cook briefly on high heat and remove
  8. Add oil to pan and sesame oil
  9. Add chicken – only cook until colour changes to white (it will cook further with veg)
  10. Add 1/2 tsp chilli flakes
  11. Add 1 tbsp each of chopped garlic and ginger
  12. Fry quickly then add veg and sauce
    13.Make a cornflour paste with 1tsp cornflour and 2 tsp cold water and add to the sauce
    Cook on high until the chicken is cooked and sauce thicked
  13. Adjust salt/chilli to your liking

Tips: you can add more chilli, remember stock and soya sauce will have salt , the bi carb makes your chicken “silky” a tip from recipetineats, I cook the veg out so it doesn’t retain water in the sauce, you have to cook on high otherwise youl have mushed veg! If you prep the veg the night before this is a simple meal after work!

Served with soft jasmine rice or noddles – in our case we had both! We’ve used spinach , corn , mushroom, chestnuts or whatever veg you fancy! This is a very mild flavour not strong at all. You can double the sauce if you want more gravy or use more cornflour if you want it thicker!

Brioche french toast

Brioche french toast! I’ve been thinking of family a lot recently and weekend breakfasts are our most precious!Yes we eat the whole loaf😂 the little ones love whipping this up, we sometime have this a light snack too! Swipe for video

Combine 4eggs, 1.5 cup milk 1/4 tsp ground cinnamon , whisk , dip your sliced brioche bread either side . In a pot place a tsp of butter and drizzle of boil and cook until golden brown.

Notes : medium heat works best to cook the egg, if you have thicker slices you may need to cook on the edges too. We don’t add sugar as it’s so sweet as it is and we love toppings instead! You can add a dash of cream for a richer flavour. We used almond milk for this version but normal milk works just as well

We served ours with syrup and blueberries 🫐

Savoury options – egg and turkey rashers , spinach mushrooms
Sweet options : yoghurt and honey, Nutella, fruits and syrup

Crusty lamb chops

Crispy lamb chops

Perfect for a savoury snack or main meal! This recipe is quick to cook! I find this recipe is easier to ore cook the lamb and then flash fry to keep it tender

25-30 lamb chops for 30 mins or overnight marinated in:
1/2 cup buttermilk
1 block garlic and ginger
1 heaped tsp ground cumin
1tsp lemon pepper
1 level spoon chilli flakes (less if not wanting it too hot)
1/2 tsp tumeric
Salt as needed (I used 1 tsp)
Handful of chopped coriander
And drizzle of oil

  1. Marinate chops as above
  2. Pan fry on high with all the marinate without oil for 2-3 mins max!
  3. Let it cool completely
  4. Egg and breath crumb (pressing breadcrumb into chops)
  5. Then fry for 2-3 mins max until golden brown do not over cook

Tips do not over cook at step 2, pieces will break when trying to egg and breadcrumb. Cool completely or the breadcrumbs just fall off. Do not over cook as it will be tough. Lamb needs to be cooked to your liking. We don’t tend to eat much salt so adjust to your liking and the same with chillies. If you don’t have lemon pepper you can add lemon grind with pepper, and also will can sub the red chilli flakes with crushed green chilli.

Serve as starter with sauces and side salad , main with gravy mash and veg or with chips roast and coleslaw or with side salad. My dad likes this with stir fried rice!

Peri peri chicken

Creamy Peri peri chicken

Recipe credit @shaz.khatri
Photo credit @shaz.khatri

1 whole chicken cut in half with skin
Marinate with :
1tsp paprika, 1.5 tsp salt and little pepper and 1 block crushed garlic and ginger with a drizzle of oil

Bake in oven at 190 for 45 mins

1heaped tbsp butter
2-3 tbsp oil
1 heaped tbsp chopped garlic
1/2 tsp chilli flakes
1/2 bottle Nando’s peri peri sauce
Small handful of chopped coriander
1/2 tsp crushed cumin
3/4 tin of double cream (you can sub for dairy free cream)

  1. Heat oil and butter in large pan
  2. Add garlic – cook for 1 min
  3. Add all other ingredients and let this simmer until slightly thickened
  4. Add chicken cook until done

Tip: make the sauce the night before and add a little water once cooking the chicken. If you cook the chicken in the sauce it tastes much better! Add salt to your liking we don’t tend to add any in the sauce , if you find the sauce too lemony add a little sugar and cook through. If you prefer you can cook the chicken fully in the oven.

Roasted lemon pepper chicken

So simple so easy! Don’t you just love a quick recipe and leave the rest in the oven!this recipe is short because it’s so simple !

Marinate in :
1/2 cup oil
2 tbsp melted butter
1 block ginger paste
1 block garlic paste
1tsp mustard paste
1.5 tsp Salt
Juice of 1 lemon
1 whole garlic cut in half (leave in half and marinate with chicken)
1 tsp lemon pepper
1/2 tsp chilli flakes
Small handful chopped parsley
1 whole chicken cut in half skin on (use knife to cut slits into skin)

Marinate over night and bake at 200 for 45mins to 1 hr, place garlic half’s under chicken

If browning too quickly cover with foil and continue to cook until done.

If you like lemon – u can bake with lemon halves too, but bare in mind this will intensify the flavour, I prefer a milder flavour so keep it separate and squeeze ontop

Our version of chilli chicken

Our version of chilli chicken , the girls love this! Have with either rice noodles (we did both), sandwich or even on a jacket potato!

2 chicken breasts cut into pieces
Mix in:
1tsp paprika
1/2 tsp chilli flakes
1/4 tsp garlic paste
1/4 tsp ginger paste
Soya sauce
2tbsp cornflour mixed with 3 tbsp flour
1egg white with a little water

Fry and drain on tissue

  1. Oil, 1heaped tbsp garlic and 1heaped tbsp ginger-fry
  2. Add in 1 chopped pepper, 2-3chopped spring onions and 1 chopped red onion
  3. cook until softened
  4. Add 1tbsp vinegar
  5. Add 2tbsp ketchup and 2tbsp hot sauce and small drizzle of soya sauce
  6. Add 150ml hot water with 1 stock cube (crumbled) cook for 1-2 mins
  7. Add some sugar to taste
  8. Add coriander
  9. Add chicken and serve

If serving to guests only mix in sauce last minute.
Don’t over cook chicken breast , thigh meat works well too.
Adjust chilli and salt to liking (remember stock will have salt too)
I’ve added more veg before to make it a fuller meal

Victoria sponge

Mother’s Day cake! I’m getting the girls to practise this as a test run for Sunday 😂😂😂

This is the perfect perfect simple recipe that I’ve been using for everything – including cupcakes and tray bakes!

Extra tips:

  1. Beat eggs and sugar for at least 6-10 mins
  2. Sieve flour 2-3 times (lifts the flour and takes lumps out) and fold in
  3. I only had 2 tsp baking powder
  4. Warm the milk slightly
  5. For room temp eggs- if ure like me and keep ur eggs in the fridge – take out eggs the night before.
  6. Mine took 18 mins
  7. Whipping Cream with icing sugar and for spreadable jam use a whisk for the filling

Mums chicken tikka

Chicken tikka -Our family favourite! We have this at least once every other week, I sometimes make the sauce on the weekend for a quick meal for the week!use chicken thigh for tender chicken!

Marinate 1/2 hr or overnight:2-3 thigh fillets in pieces,1/2cup yogurt,1/2tsp tumeric,salt/pepper,1tsp paprika,1/2tsp chilli flakes,1/2tsp ground cumin,1tsp ground coriander,1/2tsp garam masala,1 block each garlic/ginger. Then cook on high- just to char it won’t be fully cooked!

Sauce: oil,1 large onion,1cup chopped tomato,1tsp ground coriander,1/2tsp tumeric ,1/2tsp ground cumin 1level tsp garam masala,1heaped tsp sugar,1tsp paprika,1tsp chilli powder(option chilli flakes)ginger garlic- cook for 15 with water, blend fully for 2-3 mins! Add coriander leaves 1tsp dried methi leaves and 2-3 tbsp ground cashew nut. Cream (can use plant based) cook chicken in sauce until done. If using chicken breast make sure u don’t over cook, cook sauce to thicken then add chicken.

Swipe for video

  1. Thigh fillet is best for this dish -over cooking can make it very dry with chicken fillet
  2. Can make the sauce ahead just don’t add the ground cashew and cream
  3. When blending the sauce – blend for a minimum of 1 minute to ensure completely smooth
  4. Don’t miss out on the methi or sugar
  5. I used Elmea plant based cream
  6. Don’t be tempted to add whole cashew and purée as can be quite grainy
  7. You can make a paste for the cashew- soaked in hot water for a few hours and then blend with some water- you have to blend for a while for a smooth consistency

Phill steak

Super quick philly steak! We got the meat called “minute steak” cooks super quickly! The girls help whip this up❤️

Our favourite way is Served in brioche bun, cheese and gherkins. We’ve had this in sandwiches, salad , rice bowls and on top of a jacket potato!


  1. 1 large onion, 1 pepper- fry in oil
  2. Oil, 500g thinly sliced steak
  3. 1 block Garlic /ginger 1tbsp tomato purée
  4. 1tsp Lemon pepper , salt to taste
  5. 1tbsp ketchup 1tsp mustard
  6. Add chilli flakes and water (1/2 mug) cook for a few mins in high
  7. Add in fried onions/pepper Cook on high for 3-4 mins mins until tender

Depending on meat- will depend on how long you cook this for. Adjust salt and chilli to your liking

Non traditional Spag Bol

Non traditional Spaghetti Bolognese!
Step 1.
1 large onion, 1 carrot grated, 1 celery, 1 pepper, 1tbsp chopped garlic

1tsp Lemon pepper, chilli flakes , salt, 1tsp sugar 1/2 tsp cumin and 1tsp paprika

1 chopped tomatoe tin 400g passata, parsley, 1tsp mustard , 1 beef stock, 500g mince

  1. Cool step one until soft
  2. Add step two – leaving the mince until last
  3. Simmer for 30-40 mins or longer
  4. Add cooked pasta of choice, grated cheese and small mug of reserved pasta water.
  5. Cook for 3-4 mins , garnish with parsley

Serve with Salad, garlic bread

Simple recipe
Comfort food