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  • InRecipes

    Sausage, Apple & Potato Tray Bake

    It’s OFFICIALLY Autumn. Which I am so very pleased about. Summer is lovely, yes, but it’s really not my jam. So to celebrate the start of my favourite season, I thought I would share one of my go-to Autumnal dinner recipes. It’s one of those one dish wonders that fills your kitchen with the most delicious aromas of rosemary and garlic. I love a tray bake dinner and this one is super easy to throw together and only uses a handful of ingredients.

    The best thing about this kind of recipe is that once you’ve popped it in the oven, you can forget about it for the next 30-40 minutes and get on with something else. I was able to clear up the kitchen, load the dishwasher and play 14 rounds of noughts and crosses with Bella while this beauty did it’s thing in the oven. Although, if it had been the weekend, I probably would have used that time to whip up a cheeky crumble or something for pudding!

    Ingredients (Serves 4-6)

      12 Good quality pork sausages – veggie ones would also work well if you don’t eat meat!
      500g of new potatoes – halved
      4 Apples (pink ladies or similar work best) – Cored and cut into thick wedges
      3 Red onions – cut into wedges
      3 Sprigs of fresh rosemary
      4 Garlic Cloves – skin on
      3tbsp of olive oil
      3tsps of fennel seeds


    1. Preheat your oven to 190degrees / gas mark 3
    2. Put the potatoes and sausages into a large roasting dish with 2tbsps of olive oil. Place into the oven and cook for 10 minutes.
    3. Remove the roasting dish from the oven and add in the apples, red onion, garlic cloves, rosemary, fennel seeds and drizzle over the remaining oil. Season well with S+P!
    4. Return the dish to the oven for another 30 minutes, shaking occasionally.
    5. Serve with your favourite green veg! Enjoy!

  • InRecipes

    Chicken Chow Mein {10 Minute Recipe}

    You know how Jamie Oliver has a 15 and a 30 minute meals book but that the recipes ALWAYS take at least double that? Well this chow mein recipe honestly takes just 10 minutes. And yes, I timed it. A perfect one for midweek when you’re short on time. And a healthy tasty dinner like this that can be on the table in super quick time to feed a hangry family is just too good not to share!

    This recipe originally came from a recent Gousto box but I have tweaked it slightly. There is only a few ingredients which I am usually dubious about but I needn’t have worried as the flavours are still bloody delish. This recipe is also just a great base for a noodle dish. It’s super versatile so feel free to chuck any veggies that need using up in to the pan. I think a generous handful of beansprouts would be a great addition too! And if you don’t fancy chicken then you could of course switch this for pork or even prawns. Or if you don’t eat meat then just leave that out and have a veggie chow mein instead!

    Ingredients (Serves 2 but can be easily doubled to serve 4)
    – 250g diced chicken breast
    – 80g mange tout
    – 1 red pepper, roughly chopped
    – 130g medium egg noodles
    – 1 spring onion, finely sliced
    – 30ml soy sauce
    – 15ml toasted sesame oil
    – 40g hoisin sauce
    – 2 tbsp of sesame seeds

    1. Boil a kettle of water. Heat a large non stick frying pan with a drizzle of oil over a high heat.
    2. Once your pan is hot, add in the diced chicken and red pepper and cook for 3-4 mins until the chicken is starting to brown.
    3. Add the noodles to a saucepan and cover with the boiled water until fully covered. Bring to the boil over a high heat and cook for about 6 minutes. Once cooked, drain the noodles and set aside.
    4. Once the chicken has browned, add the mange tout into the pan and cook for a 2-3 minutes.
    5. Mix the soy sauce, hoisin sauce and toasted sesame oil together and add into the pan and cook for 30 seconds.
    6. Add your drained noodles into the frying pan and give everything a good mix up!
    7. Serve your chicken chow mein into bowls and top with the sliced spring onion and a generous sprinkle of sesame seeds! If you like it hot then feel free to add some fresh or dried chilli too. The cold G&T in the photo is optional… ENJOY!

  • InRecipes

    Peanut Butter Chocolate Brownies

    My obsession with all things chocolate and peanut butter continues with this amazing brownie recipe. Like peanut butter on brownies is a total game changer. They taste SO GOOD. The recipe is based on my usual brownie recipe but with a few tweaks. And of course the addition of salty peanut butter which balances out the sweet chocolate brownie perfectly!

    Josh first made these a few weeks ago and I have already made them twice since! They are just THAT good. My colleagues all absolutely loved them and I have a feeling they may be badgering me to make them again very soon! This recipe makes 12 good sized slices or you could always cut it up into bite size pieces to serve at a party like I’m planning to!


    • 200g dark chocolate, I normally use the supermarkets own brand
    • 150g unsalted butter
    • 150g caster sugar
    • 150g light brown sugar
    • 130g plain flour
    • 3 eggs
    • 6 tbsps of crunchy peanut butter (approx half a jar)


    1. Preheat your oven to 170 degrees / gas mark 3 and line a 33cm x 23cm baking tray with parchment paper.
    2. Put the chocolate and butter into a heatproof glass bowl over a pan of simmering water and stir until melted and smooth.
    3. Remove from the heat and add in the sugar and stir until well combined.
    4. Stir in the flour and mix well.
    5. Add in the eggs one at a time and stir until thick and smooth.
    6. Pour your brownie batter into your prepared tin. Using a teaspoon evenly distribute little blobs off peanut butter on top then try to swirl it into the batter.
    7. Bake in your preheated oven for around 35 minutes. Your brownie should be flaky on the top but still soft and deliciously gooey in the centre.
    8. Leave the brownie to cool completely in the tin before removing and cutting into chunks. Enjoy!

  • InRecipes

    Shredded Hoisin Chicken Wraps

    I shared a photo of these Chicken Wraps on my Instagram stories last night and had SO many people message to ask for the recipe so I thought I’d share it here for you to enjoy too! Apologies for the lack of photos but I wasn’t expecting to share it as a post. I will definitely be making it again though so will add some more photos then!

    The recipe came from our Gousto box this week. We used to do these a while back but then stopped after Hugo was born but have started again as we’d got stuck in a bit of a rut with meals.

    This is our third meal from this box and we have loved every single one so far! The kids have been really enjoying them too. These Shredded Hoisin Chicken Wraps were so quick and easy to whip up. The perfect Saturday night dinner and much cheaper than a takeaway!

    Ingredients (Serves 2, double all ingredients for 4)

    • 1/2 a cucumber
    • 2 spring onions
    • 6 small tortilla wraps
    • 1 red gem lettuce
    • 320g skinless and boneless chicken thighs (you could use breast if you prefer)
    • 40g hoisin sauce
    • 15ml soy sauce
    • 5g sesame seeds


    1. Heat a large wide based pan (preferably a non stick one with a lid) over a high heat. Once hot add the chicken thighs to the pan with a pinch of salt and cook for 2 minutes on each side until golden. Once golden, reduce the heat to low, add a couple of splashes of water to the pan and cook, covered with the lid, for 10-12 minutes.
    2. Meanwhile shred the lettuce. Cut the cucumber into discs and then slice each disc into matchsticks. Trim the spring onions and slice them lengthways until you have thin strips.
    1. Once the chicken is cooked, transfer it to a clean chopping board and shred it apart using two forks.
    2. Return the chicken to the pan and add the hoisin sauce and soy sauce. Cook for 2 minutes until warmed through.
    3. Place your wraps on a plate and heat in the microwave for around 30 seconds.
    4. Enjoy your wraps filled with the shredded lettuce, spring onion, cucumber and hoisin chicken. Finish off by sprinkling the sesame seeds into your filled wraps! Now, tuck in!

  • InRecipes

    Peanut Butter & Dark Chocolate Cookies

    For the first time in way too long, I did some baking last week, just for me. Not because I had a cake sale or a birthday that I had promised to bake for. But just because I was at home and fancied getting my bake on. Luckily I had all the ingredients already in the cupboard for my fave cookie recipe. I hadn’t made these in so long and I had definitely forgotten just how bloody delicious they are!

    If like myself, you are into peanut butter, especially teamed with chocolate. Then this cookie recipe is the one for you, my friend! The balance of sweet and salty in these cookies is just perfect and makes them ever so moreish. They are crisp on the outside yet soft and perfectly gooey on the inside, just how a cookie should be in my opinion.

    Ingredients – Makes 20ish cookies depending on size

    • 225g unsalted butter, at room temperature
    • 200g caster sugar
    • 200g soft light brown sugar
    • 2 eggs
    • 1/2 tsp of vanilla extract
    • 240g crunchy peanut butter
    • 340g plain flour
    • 2 1/2 tsp of bicarbonate of soda
    • A small pinch of salt
    • 100g dark chocolate chips


    1. Preheat your over to 170 degrees / Gas Mark 3. Grease and line two baking sheets with parchment paper.
    2. Beat together the butter and both sugars until light and fluffy using a freestanding mixer or handheld electric whisk whisk ( I use my Kenwood K mixer).
    3. Mix in the eggs one at a time, scraping down the sides of the bowl with a spatula between each one.
    4. Add the peanut butter & vanilla essence and continue mixing until well combined.
    5. Add the flour & bicarbonate of soda to your mix and beat until your mixture resembles cookie dough.
    6. Carefully stir in your chocolate chunks so they are evenly distributed through the dough.
    7. Using a tablespoon, spoon out your cookie dough and place even sized dollops onto your baking tray. Make sure you leave plenty of space around each cookie as they do spread quite a bit. I normally only put 6 onto each baking sheet and bake in two batches.
    8. Bake for around 10 minutes or until golden. Leave to cool on the tray for around 10 minutes before transferring to a cooling rack to cool completely. Although if you can’t wait that long, I can vouch that they are utterly delicious warm from the oven 😉


  • InRecipes, Uncategorized

    Spanish Chicken & Chorizo Traybake

    This Spanish Chicken and Chorizo tray bake is one of Josh and I’s absolute favourite dinners. Its so quick to prepare and you then just bung it in the oven. And also only the one tray to wash up! It couldn’t be easier. The secret ingredient in this dish is definitely the chorizo. As it cooks it releases lots of gorgeous oils which then coat the veggies and it’s absolutely bloody delicious. The beauty of this dish is that you can literally chuck whatever you have that needs using up in the fridge in it. I often will add mushrooms, beetroot and aubergine too! Pretty much anything goes with this dish. You can also use white, sweet or even new potatoes if you like. Or leave out the potatoes all together and serve with rice instead! I have used chicken breasts in this recipe but its also lovely with thighs too. We always have enough for leftovers too and I can confirm that it is just as tasty reheated for lunch!!

    Whenever I share a photo of this meal on social media, I always get so many messages asking how to make it! So I thought I would finally write down how I do it so that you can recreate it too! Like all of my dinner recipes, it’s healthy, quick and super easy. I hope you enjoy it just as much as we do.

    Ingredients (serves 3-4 or 2 plus leftovers)

    • 1 300g pack of pre prepared butternut squash and sweet potato chunks (of course you can prepare your own, I just usually use this to save time!)
    • 2 courgettes, sliced
    • 2 peppers, cut into chunks
    • 2 red onions, cut into chunks
    • A handful of cherry tomatoes
    • Half a 225g chorizo ring, cut into rounds
    • 4 chicken breasts
    • Spanish seasoning (I use a schwartz one)
    • Feta cheese to serve


    1. Preheat your oven to 200 degrees and prepare all of your vegetables and then chuck them into a large baking tray along with the chorizo. Toss it all around and season with a few grinds of salt and pepper. Put into the oven for around 10 minutes while you prepare your chicken.
    2. Remove any unwanted bits from your chicken breasts. When the vegetables are ready to come out of the oven, place the chicken directly on top of the veg and chorizo. Sprinkle the whole dish with the spanish seasoning and then return to the oven for a further 25 minutes.
    3. Serve the chicken with the roasted vegetables and then top with a good lot of crumbled feta! Enjoy!