Spicy Chicken with Roasted Sweet Potato and Tenderstem Broccoli with a Minty Yoghurt Dressing

I love a meal where I can put just one dish of food in the middle of the table and we can help ourselves.

This (and slight variations) is a firm favourite in our home as it is very quick, easy and versatile.  I keep a jar of homemade fajita seasoning in my cupboard which I like to use for this recipe.  Recipe here.

INGREDIENTS: to serve two

2 Sweet Potato
200g Tenderstem Broccoli
2 chicken breast fillets
Dessertspoon Buckwheat flour
2 teaspoons+ fajita spice (or spice of choice)
Avocado oil or oil of choice
A few tablespoons of natural live yoghurt
Juice of half a lemon
Handful of fresh mint leaves, finely chopped
Sea salt and freshly ground black pepper


Peel and chop the sweet potato into 2.5cm cubes. Toss in a glug of avocado oil and spread on a baking sheet, or see below.   Bake at 400°F gas 6 for thirty to forty minutes turning over half-way through cooking.

Meanwhile, cut the long stems of Broccoli in two and splice any thick stems. Toss in a small amount of avocado oil.

Cut the chicken breasts into 2.5cm cubes and toss in the Buckwheat flour mixed with the fajita seasoning.   Spread out on a baking tray.

10 to 15 minutes before the sweet potato is cooked, add the Broccoli to the sweet potato tray (if room, or another tray if not). Place in the oven along with the chicken pieces and cook until the chicken is just cooked through and still moist and tender.

Mix the mint, lemon juice, salt and pepper together to serve with the chicken and vegetables.

Spicy Chicken with Roasted Sweet Potato and Tenderstem Broccoli with a Minty Yoghurt dressing


** This recipe is perfect for using the Pyramid Pan Mats which I posted about earlier in the year.  I now have a small collection of the mats and it is so easy to cook on them without having to turn the food over.

Food cooks beautifully, without sticking and the mats wash out easily in hot soapy water.


NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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Lemon Tarts with Blueberries, Strawberries and/or Raspberries

The original recipe by Eleanor Ozich was for Lemony Creme Tarts with Fresh Figs but whilst I love fresh figs, I didn’t have any available and the grandchildren were coming the next day so I decided to adapt the recipe to use what I had in the fridge and what I know would catch their eye.

The result was delicious and I will most definitely be making the little cases and lemony creme again, and will try with fresh figs.  I think almost any fresh fruit would go well with these lovely little tarts.

I was a little concerned that my filling wasn’t thickening enough so I added a couple of gelatin sheets (softened) at the end and the creme set beautifully.  This was probably me being too impatient, but I was in a hurry and wanted them to set firmly.


For the cases:
¾ cup unsweetened shredded coconut
¾ cup gluten-free oats
1 cup medjool dates, pitted
2 tablespoons coconut oil, melted
A pinch of sea salt

450ml coconut cream
Zest and juice of 1 ½ lemons
3 tablespoons honey

To decorate:
Fresh blueberries, strawberries or raspberries


Lightly oil a bun tin (12 hole) or a muffin tin (9 hole) if you want larger tarts.

Place all the case ingredients (except for the coconut oil) in a food processor and blend until the mixture looks like large breadcrumbs.  Add the melted coconut oil and pulse until the mixture just starts to come together.

Place a tablespoon of the ‘crumb’ into each hole in the bun tin and mould the mixture to form a case.

I find using fingers the best tool as the warmth helps bond the mixture together.   Pop the tray into the fridge to ‘set’ the cases.


Put the cream, zest and honey in a saucepan and gently heat to melt, stirring continuously. Allow to simmer very gently for about three minutes before removing from heat and adding the lemon juice, still stirring all the time as the mixture will start to thicken as it cools.   If you are concerned it is not setting sufficiently, soften a sheet or two of gelatin in hot water and add to the warm creme making sure it is fully incorporated and dissolved.

Once the filling has cooled sufficiently and has thickened, spoon into the cold tart cases and return to the fridge to set – at least two hours or overnight.

Decorate with fresh fruit and serve.   Keep stored in the fridge.

Delicious Lemony Tarts with Fresh Fruit

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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Roast Chicken Breast with Bombay Potatoes

This is an ideal dish to prepare in advance, keep in the fridge and just pop in the oven half an hour before you want to eat.  It is also a very easy recipe to increase the ingredients to serve more people.

INGREDIENTS: to serve two

Large handful potatoes
2 onions, chopped
1 heaped teaspoon turmeric
1 teaspoon ground cumin
1 lemon
Bunch of fresh coriander, roughly chopped
1 red pepper
4cm fresh ginger root
2 chicken breasts
Olive oil or oil of choice


Peel and chop the potatoes into 2.5cm cubes. Simmer in a saucepan for a few minutes and then drain and allow to steam dry.

Place the turmeric and cumin into a large bowl.   Finely grate in the lemon zest and add the roughly chopped coriander.  De-seed the red pepper and roughly chop.   Peel and slice the ginger root into match sticks.   Add all of these to the bowl.    Cut three slices from the lemon and reserve;  squeeze the remaining juice into the bowl and mix well.


Shake the potatoes (to slightly roughen) and add them to the bowl along with the chopped onions and chicken breasts.   Add a good glug of oil, season with sea salt and freshly ground black pepper and toss well.

Remove the chicken breasts.  Spread the potato mix in a single layer in a baking tray (approximately 15cm x 20cm).  Top with the lemon slices and then the chicken.  Drizzle with oil.


Bake for 25 to 35 minutes at 400°F, Gas 6 until golden brown and the chicken is cooked through.







This is rather nice served with bowl of cold probiotic yoghurt as a side.

Slightly adapted from Jamie Oliver‘s superb recipe.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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Homemade Sweet Potato Rosti served with Asparagus

I’ve always loved Rosti and there are loads of different ways to make it.  I remember years ago being advised to par-boil the potatoes first, before grating, as this gives a much nicer Rosti and to this day I have always done so.

I decided to make Rosti using a combination of sweet potato and ordinary white potato and the result was absolutely delicious.  I still par-boiled the white potato but not the sweet potato (this cooks much quicker) and it worked well.

INGREDIENTS:  makes 6 Rosti

1 medium sweet potato
1 white potato
1 large white onion
Handful of grated cheddar cheese
Handful of chopped fresh coriander
Sea salt and freshly ground black pepper


Cut the white potato into large chunks and simmer in a saucepan for 5 to 10 minutes. Drain and leave to cool slightly.

Grate the potatoes and onion in a food processor (or by hand).   Add in the cheese, coriander and seasoning and pulse until just mixed.

Shape into patties – I used a large pastry cutter, filled and tamped down and the cutter just lifted off to leave evenly sized patties.

Heat a glug of olive or avocado oil in a fry pan and gently sauté the Rosti for ten to fifteen minutes, turning over half-way through.   Devotees of Rosti swear by using butter for cooking them.


Serve with steamed asparagus, bacon lardons and roasted baby tomatoes for a sumptuous meal.

Sweet Potato Rosti with Steamed Asparagus, Bacon Lardons and Roasted Baby Tomatoes

These Rosti keep well in the freezer before cooking.  As they are quite thick, it is preferable to thaw them before frying.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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Strawberry Banana Cake with Almonds

Cooking with gluten-free flour is not quite the same as baking with a wheat-based one, often leading to quite crumbly results.  This cake holds together very well and cuts beautifully into slices.

I also find that this cake freezes really well which is always a bonus as I love having a choice of cake in my freezer.  To make a change, try adding a couple of heaped teaspoons of my frozen lemon granules to the mix along with the strawberries.  They add an extra ‘zing’ to the flavour.  Grated lemon zest would work as well.

As I dislike mashing bananas,  I tend to blitz them in my Nutribullet along with the maple syrup, or honey.  This makes the ‘wet’ mix nice and frothy.


2 cups gluten-free flour
1.5 teaspoons gluten-free baking powder
Good pinch of sea salt
1 teaspoon cinnamon, more if preferred
1 dessertspoon grass-fed butter, melted
2 large egg whites
2 teaspoons vanilla essence
¼ cup natural live yoghurt
3 small, or 2 medium ripe bananas, mashed
2 tablespoons honey or maple syrup
¼ cup almond milk
1 cup fresh strawberries, chopped into small pieces
4 tablespoons flaked almonds


Either line an 8” cake tin, or oil an 8” silicon one.

Mix together the flour, baking powder, cinnamon and salt.

Whisk together the melted butter, egg whites and vanilla essence with an electric beater (for ease) and then whisk in the mashed banana and syrup, milk and yoghurt. The mixture should be quite light and frothy.

Stir the wet mix into the flour until just incorporated (don’t over mix) and gently fold in the strawberries and almond flakes.

Bake at 350°F for about 50 minutes until a cocktail stick inserted into the middle comes out clean.

Leave in tin for a few minutes before turning out on to a wire rack to cool completely.

Store in an airtight container and use within a few days, or store in the fridge.

Strawberry Banana Cake with Almonds

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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Tomato, Mozzarella and Avocado on Toast

The other day I was given a box of delicious looking gluten-free Melba toasts with dates, walnuts and sunflower seeds.  A day or two later what should arrive in my inbox but a recipe from Jamie’s Super Food Family Classics which I realised I could adapt quite easily to use these toasts and as it was a gloriously warm spring day, we sat outside in the sunshine and devoured these delicious snacks.

Easy to make, delicious to eat and healthy into the bargain.

I haven’t stated quantities as you can make as few or as many as you need.


Gluten-free Melba Toast or similar
Baby plum tomatoes
Fresh basil
Extra virgin olive oil


Finely slice the mozzarella and layer on the toast.

Layer with sliced tomatoes and avocado.

Add a leaf or two of fresh basil and a drizzle of olive oil.

Serve and enjoy.

Tasty mozzarella, tomato and avocado on toasts

Recipe adapted from The Ultimate Avocado on Toast from Jamie’s Super Food Family Classics.

NB:  All photographs used on this blog have been taken by me, and are of food I have prepared and served myself.

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African Spiced Salmon on a bed of Ginger, Garlic and Sunflower Seed Spinach

Salmon is such a versatile fish and one of my husband’s favourites.  It can be served with so many different sides but the latest one I tried really tasted great.

A huge bag of spinach can always be found in my fridge and garlic and ginger root are a staple in my kitchen.  I added the sunflower seeds for an extra ‘crunch’ and we thoroughly enjoyed them although sesame seeds or pine nuts would both work well.

INGREDIENTS: for 2 servings

2 or 4 salmon fillets (depending on size)
Olive oil
1 lemon
1 teaspoon+ Berbere Spice
2 or 3 garlic cloves, finely sliced
1” piece of root ginger, peeled and cut into matchsticks
Good handful of sunflower seeds
500g baby spinach leaves
Sea salt and freshly ground black pepper to taste


Place the salmon fillets on a sheet of baking foil and rub them with a little drop of olive oil. Squeeze over the juice of half a lemon and sprinkle over the Berbere spice.

Fold the foil so that it encloses and seals the salmon and place in a 160°C oven for 20 minutes.  All ovens vary so you may want to adjust time/temperature.


Five minutes before the salmon has finished cooking, add the garlic and ginger to a large fry pan with a small glug of olive oil and sauté for a minute or two until slightly browned and fragrant.

Add the sunflower seeds and stir well until heated and just starting to ‘pop’.


Slowly add the spinach and toss well until just wilted. Squeeze over the juice from the remaining half of lemon; season with sea salt and freshly ground black pepper.

Divide the spinach between two plates and top with the salmon fillets.

Serve and enjoy.

Spicy Salmon on a bed of Garlic, Ginger and Sunflower Seed Spinach.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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