Peas, Pancetta and new potatoes a La Grecque

[Total: 1   Average: 5/5]

Peas glorious peas… We love peas. They say that growing vegetables is great with kids: the picture of a small child sowing seeds, watching with excitement each day as they grow and then seeing their unbridled joy when they get to harvest the plants they have lovingly tended. The truth is that our kids have never been that excited! However, many happy moments have been shared picking fresh pods of peas, shelling them when they are small and sweet and eating them straight from the plant…

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Kale wraps with Guacamole and Southern fried chicken

[Total: 2   Average: 5/5]

This is a bit of an odd one out on this site (and indeed in the things that I cook). Soft flour tortillas, raw kale with a big hit of chilli, lime and fresh coriander and Guacamole is very typical: fresh, healthy, wholesome, vegetarian. But then we go and add frozen southern fried chicken fillets. Why? Because it just tastes SO good…

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When you really feel you shouldn’t eat more bread…

[Total: 3   Average: 5/5]

I love bread. I’d happily eat bread for breakfast, lunch and dinner. It’s not unusual that I do. I pretty much invariably start my day with porridge, but it’s always followed by toast (ah… the joy of a beautiful toasted piece of sourdough with marmalade and a black coffee). Sandwiches for lunch more often than not. And then we just need pizza, or flatbreads, or naans, or flour tortillas or … with dinner and we’ve made it to three.

But sometimes my conscience gets the better of me…

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Roasted Cauliflower with barley and herbs

[Total: 1   Average: 5/5]

This is another of our go to recipes when we want an easy, economial, healthy and bread free lunch. The recipe calls for the zest and juice of 2 lemons which gives it a really big, tangy, hit of lemon. I like it that way, but you might want to start with half the amount and add more to taste!

Roasted cauliflower with barley and herbs


Serves 2 adults and 2 kids for a light lunch so long as you get a decent sized cauliflower…

1 Cauliflower, broken into small florets
1 Onion, chopped
2 tsp Ground cumin
2 tsp Ground coriander
1/2 tsp Turmeric
Chilli flakes, a good pinch
2 tbsp Groundnut or olive oil
200g Pearled barley or spelt
2 Lemons, zest and juice
2 good handfuls of herbs (either one or a mixture of parsley, coriander and mint)
Natural yoghurt to serve


1.  Heat the oven to 200’c.  Put the cauliflower and onion in an ovenproof dish or tin.  Add the spices and 2 tbsp oil and toss together.  Roast for 20-25 minutes until tender.

2.  Boil the barley in salted water until tender then drain well and put in a large bowl. Tip in the hot cauliflower and the lemon juice and zest and toss together.  Serve with some natural yoghurt on the side.