Category Archives: In the kitchen

fennel & carrot salad-001I haven’t done a food post in ages but I was so pleased with how tonight’s dinner turned out that I had to share! Thanks to our chickens we now have plenty of eggs and so I’ve been on the lookout for ways to use them up that don’t involve just making cakes, as tempting as that is. During one of my regular Pinterest scrolls I saw a pin for a roasted veg hash topped with a poached egg and thought I’d conjure something up. Voila! Roasted fennel and carrot salad with Serrano ham and egg. I was worried that the fennel would be a little over-powering but it actually gave a really nice flavour to the salad, especially combined with the carrots and the saltiness of the ham. We are trying to eat more grains and pulses so I added some lentils and black quinoa (I was lazy and got the ready to eat stuff).

Ingredients (Serves 2)

1 pack or 10-12 Baby carrots

1 fennel bulb

Handful of mint

2 large handfuls rocket


5 slices serrano ham


2 tablespoons lentil and quinoa mix (optional but tasty!)

Olive oil

Salt & pepper



I left the carrots as they were and sliced the fennel in strips about 1cm wide after discarding the stalks. I drizzled some olive oil and added some salt and pepper and covered the dish with foil before cooking it at 180C for 20 minutes. After turning the vegetables, I added the mint and cooked it uncovered for another 10 minutes. I mixed in the lentils and popped it back in the oven for a couple of minutes just to warm the lentils.

I only learnt how to poach an egg last year at the grand old age of 32! I bring the water to the boil, then set it to simmer before stirring it to create a kind of whirlpool. Then I tip the egg in (much easier to pop it in a small cup first) and cook for exactly 3 minutes. I pop them on a piece of kitchen roll when I take them out to get rid of some of the water.

I mixed the veg and rocket together and then added the ham and crumbled on the feta. I didn’t include a quantity for the feta because to be honest I just did it until I thought “That looks about right!”. Popped the eggs on top and added pepper to taste.

It was probably one of the nicest dinners I’ve had recently, even if I do say so myself! I’d love to know if you decide to give it a go.

Tasty Tuesdays on

I love using up leftovers to make something delicious. It makes me feel like I’m terribly efficient and winning at this domestic lark! I like to stock the freezer with meat whenever it’s on offer and a pork shoulder is a big hit with us all. The last piece I had was half price (£8.60) and we ended up getting 3 dinners out of it which I can’t grumble at. One of my favourite things to make lately is a chilli like mexican soup called pozole. It’s so easy and so delicious, it literally is throwing everything in one pan and it works out quite cheaply too!


Serves 4

Generous handful of pulled pork

6 slices of chorizo

3-4 spring onions

2 handfuls of curly kale

1/3 of a green pepper and 1/3 of a red pepper

1 carrot

1 chilli (less if you don’t like your food too hot)

1 tin of tomatoes

1 tin of red kidney beans either in chilli sauce or water depending on preference

1/2 tin of chickpeas

Flour Tortillas (optional)

Cook the vegetables and chilli until soft and then add the pork and chorizo. After a minute or two, add the tomatoes, chickpeas and beans and bring to the boil. This is quite a ‘wet’ dish so you don’t need to drain the beans or chickpeas. It really is that simple and you can add any vegetables you like to it. I like to serve it with crispy flour tortillas. I cut them into triangles, place them on a baking tray with a couple of sprays of olive oil and cook on 160C for about 5 minutes. Delish!

You may know that we are rather fond of cake in our house and if we can eat cake AND support a charity at the same time, then I am all over that! Annabel from Tickle Fingers has organised a  Toddler Bake for Heroes event for Help for Heroes. You can either go along to one of the baking events hosted by Annabel or you can donate a minimum of £2 and bake at home with your little one. Donate on the JustGiving page and email to order the recipe online. If you’re taking part, make sure you share over on Facebook or Twitter and use the tag #BakeForHeroes.

We made the recipe together this afternoon and apart from the part involving the oven, I did very little! The recipe is simple enough that Sunshine was able to do the majority of it herself and it’s egg free so if you’re freaked out by your little one scoffing cake mix, you don’t need to worry! The mix was thicker than the usual cake batter we make so I wasn’t sure how they’d turn out but they’re really light and fluffy and taste really good! Well worth the 50p each my inlaws were made to cough up. I didn’t have any vegetable oil so I used coconut oil, I’ve been smearing it all over my face in a bid to look 25 but it’s the first time I’ve cooked with it and it didn’t have an overpowering taste at all and it made me feel like the cake was a *bit* healthier…

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