Tomato Soup

fry 4 garlic cloves and onion

add 4 cups of chopped tomato and 2 cups chicken stock and boil for 20 minutes


make a roux from 2 tbls of flour & butter

add tomato mix to roux



Chicken gyros

  • 2 packs of chicken thighs, large chunks
  • 1-2 courgettes sliced with a vegetable peeler


  • 4tbsp olive oil
  • 2tsp oregano
  • 1tsp herbes de provence
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp smoked paprika
  • 1/2tsp cinnamon
  • zest and juice of 1 lemon
  • 4 garlic cloves
  • 1tsp salt and lots black pepper
  1. blitz marinade ingredients
  2. add to chicken and leave for at least 3 hours
  3. brush courgette slices with olive oil, salt and pepper.
  4. roll up each slice
  5. thread chicken onto 4 skewers interspersed with a rolled up courgette slice
  6. BBQ until cooked
  7. serve with pita, tzatziki and salad.

Flourless Chocolate Cake

  • 250g butter
  • 300g dark chocolate, chopped
  • 5 eggs, separated
  • 250g sugar
  • 125g ground almonds
  1. preheat oven to 180C
  2. prepare 23cm cake tin
  3. melt the butter over a medium heat for 3-5 minutes until it browns and smells biscuity
  4. add the chocolate and stir until melted
  5. remove from the heat and whisk in egg yolks
  6. in a large clean bowl whisk the egg whites to soft peaks
  7. put chocolate/butter mix in a large bowl
  8. add sugar and almonds and mix in
  9. fold in the egg whites
  10. pour into the tin
  11. bake for 40-45 minutes until a skewer comes out clean
  12. leave to cool in the tin and then chill until needed.

serve dusted with cocoa powder and with cream and raspberries

Chestnuts in cointreau and orange syrup

  • 1.5kg chestnuts
  • zest of 1 orange
  • 1 vanilla pod
  • 500g sugar (use a mix of white / honey / brown / light brown)
  • 400ml water
  • 100ml cointreau
  1. cook the chestnuts
  2. cut vanilla pod in half lengthways
  3. put orange zest, vanilla pod, sugar and water in a pan and slowly bring to the boil.
  4. simmer for 15mins until syrupy
  5. remove from the heat and add the cointreau
  6. put the chestnuts into jars and pour over the syrup to cover
  7. seal the jars

will keep for 6 months in a cool, dry place.

serve with yogurt or ice cream

Chicken Chilindron Stew

  • 1 onion, green and red pepper, diced
  • 3 garlic cloves, sliced
  • 2 packs of chicken thigh
  • 250g chorizo
  • jar roasted peppers, drained and roughly chopped
  • 1tsp tumeric
  • 1tsp smoked paprika
  • 8 tomatoes, roughly chopped
  • 1 tbsp tomato puree
  • splash sherry
  • 1tbsp chopped rosemary leaves
  • 400ml chicken stock
  • handful olives, chopped
  • zest of 1 lemon
  1. soften the onion and garlic
  2. add the chorizo and chicken and season well
  3. add the roasted peppers and spices
  4. deglaze with the sherry
  5. add the tomatoes, tomato puree, rosemary, stock, olive and lemon zest
  6. reduce the heat and cook half covered for around 1 hour – 1.5hours.

Banana and peanut butter muffins

  • 250g self raising flour
  • 1tsp baking powder
  • 25g ground almonds
  • 50g light brown sugar
  • 25g honey (1tbsp)
  • 3 very ripe bananas
  • 100g peanut butter
  • 2 eggs
  • 100ml yogurt with 1tbsp milk (or 100ml buttermilk)
  • zest 1 lemon or orange + 1 -2 tbsp juice
  1. preheat oven to 200C
  2. put flour, baking powder, ground almonds and sugar into a large bowl
  3. blend bananas, honey, peanut butter, eggs and yogurt until smooth
  4. gently fold the wet into the dry
  5. divide the mix between 12 muffin cases
  6. bake for 15-20 minutes until risen and golden

Miso baked fish

  • 2tbsp white, shiro miso
  • 1tbsp mirin
  • 1tbsp soy sauce or tamari
  • 1/2tsp sesame oil
  • 30g fresh ginger, grated
  • 2 fish filets (cod or mackeral)
  • 1 Spanish spring onion, finely sliced
  • handful of fresh coriander, chopped
  1. heat the oven to 200C
  2. mix together miso, mirin, soy sauce, sesame oil and ginger
  3. lay each piece of fish, skin side down on a piece of foil large enough to make a parcel
  4. spoon half the miso mix, spring onions and coriander on each fillet
  5. tightly seal to make parcels
  6. bake the parcels for 8-10 minutes
  7. serve with rice, steamed pak choi, lime and more spring onions and coriander.

Tuscan chicken pasta

  • 2 packs chicken thighs, chunks
  • 2 packs bacon lardons
  • 2tsp fennel seeds
  • 1 onion, diced
  • 2 tbsp chopped fresh rosemary leaves
  • 1tbsp chopped fresh thyme leaves
  • 6 garlic cloves, crushed
  • 250ml white wine
  • 2tbsp sherry vinegar
  • 1 tin chopped tomatoes
  • 1tbsp tomato puree
  • 3 tbsp tomato frito artesano
  1. fry the lardons until crispy. Set aside
  2. add the onion, garlic and fennel seeds and soften
  3. add the herbs, chicken and lardons and stir in.
  4. add the wine and vinegar and bubble until reduced by half
  5. add the tomatoes, puree and frito and simmer for 30 minutes until thick
  6. season and add parsely or an extra splash of vinegar if needed.
  7. serve with pasta.

Simple Chocolate Cake for birthdays

  • 75ml sunflower oil
  • 100g flour
  • 4tbsp cocoa powder
  • 1tsp baking powder
  • 1/2tsp bicarbonate soda
  • 140g light brown sugar
  • 100ml yogurt with 1tbsp milk (or buttermilk)
  • 50ml espresso
  • 1tsp vanilla extract
  • 1 large egg

makes 1 x 20cm cake about 5cm high when cooked – easily doubles for more layers.

  1. preheat oven to 180C
  2. prepare 20cm cake tin
  3. put dry ingredients in a bowl and mix until smooth with no lumps
  4. put all the wet ingredients in a jug and whisk to mix in the egg
  5. pour the wet ingredients into the dry and whisk until well combined
  6. pour the mixture into the tin
  7. bake for 25-30 minutes until risen and a skewer comes out clean
  8. cool in the tin for 10 minutes
  9. then turn out and leave to cool

Gravity defying sweetie decoration

  • 2 chocolate cakes
  • 2 x 114g packs chocolate fingers
  • 8 tubes of smarties (or other sweets)
  • 1 bendy straw
  • 2 wooden skewers
  • 1 paper bag or sweet packet
  • sticky tape
  • extra chocolate for decorating (about 50g)

Chocolate fudge icing

  • 100g milk chocolate
  • 200g butter, room temperature
  • 400g icing sugar
  • 4tbsp cocoa powder
  • 2tbsp milk
  1. mix sugar and butter together and then whisk until smooth
  2. melt chocolate
  3. add chocolate, cocoa powder and milk to the sugar/butter
  4. whisk until smooth

to decorate:

  1. use roughly half the icing to sandwich the cakes together on a board
  2. cover the cake with the remaining icing and smooth
  3. use the chocolate fingers to cover the sides of the cake (quickly before it sets!)
  4. push a skewer into the centre of the cake and slip the straw on top
  5. melt the chocolate and use it to stick the smarties onto the straw. Go in stages so they can set. You might need to remelt the chocolate. Stop when you reach the bend in the straw.
  6. stick the 2nd skewer into the top of the straw so that it is at an angle. Stick the paper bag / wrapper onto the end with sticky tape.
  7. cover any remaining visible straw in smarties.
  8. tip the rest of the smarties on top of the cake to cover it.

Pinata variation:

You might want 3 layers and do 2 with holes.

  1. cut hole in centre of one cake
  2. place on board and fill hole with sweets/smarties
  3. cover top with icing and stick 2nd layer on top
  4. cover whole thing with icing
  5. decorate outside with chocolate fingers
  6. flood top with matching sweets/smarties