Mince pie baked oats

I’m loving these right now! They’re (kind of) slimming world friendly… Christmassy, delicious, easy…

I’m going to try other flavourings based around the same recipe but for now this is perfect!!

40g oats

100g natural yoghurt

Baking powder

1 egg

Mix the above together in a bowl. Then put 2 tbsp mince meat in the bottom of a small ovenproof dish… I use a square one the size of a slice of bread. Bake in oven for 30-35 mins.

This makes 2 portions. I eat it with some skyr. The second portion is fine reheated the next day. SO good!

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salmon and chorizo carbonara

Saw this on TV so it’s a bit vague! We’re having it next week because I fancy a change!

2-3 frozen pieces of salmon

300-400g pasta (to serve 4, depends on appetite!)

2 eggs


chorizo- the type you cook- you can buy it ready chopped but I’m using 2 of the mini sausages

bread- about 1-2 slices


Chop the chorizo and rip the bread up small

Fry the chorizo. Add the bread and crisp it up

Cook the pasta

Poach the salmon to packet instructions. This shouldn’t take long

Flake the cooked salmon into the pasta while it’s still very hot. Add the eggs and stir very quickly so they cook Then add the cheese and again stir so it melts.

Add the chorizo mix- save a bit of this to go on the top at the end


Sounds easy and yummy!

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Chocolate peanut butter shortbread sandwiches

From good Food. I made these for our GBBO competition and won that week, whoop whoop! They are yummy


150g icing sugar

225g butter

300g plain flour

55g cocoa

peanut buttercream

300g icing sugar

50g butter

100g smooth peanut butter

2-3 tbsp. milk

Pulse the shortbread ingredients in a food processor with a pinch of salt

Bring together with your hands

roll into a log, 5cm diameter. Wrap in cling film and chill for 1 hour

Cut the log into 32 rounds, 6mm thick and bake for 22-25 mins

Whizz the buttercream ingredients in a food processor, adding enough milk to make a soft mixture

Sandwich the biscuits together


These are high calorie, 363 cals each so be careful!

The icing is nice just in itself!




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Fresh tomato salsa

I will not be using any other recipe for this now! Easy and delicious!

4-6 tomatoes (I use 6 salad tomatoes from Morrisons)

1 small clove garlic

lime juice

1 tbsp. olive oil

bunch coriander


Roughly chop the tomatoes

Cut the coriander with scissors

Mix all the ingredients and leave to rest!

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Tex-Mex meatball tacos

A Good Food recipe which everybody loved! I’m blogging the salsa separately as we’ve done it with other meals to up our veg input!

400g low fat beef mince

1 egg

fajita spice mix

taco shells

accompaniments- sour cream, grated cheese, salsa, avocado

Mix the mince with the egg, spice mix and seasoning. Shape into 16ish balls (think I made them small and bigger) and put in fridge to firm up

Fry the meatballs (or oven) until cooked through

Serve with tacos and the accompaniments

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Cucumber pickle

1 cucumber

4 tbsp. rice vinegar

2 tbsp. sugar

2 tbsp. olive oil


Thinly slice the cucumber, as thinly as you can!

Put all the other ingredients in a bowl and mix well

Add the cucumber and mix well

Leave to pickle while you make dinner. Mix occasionally


You can mix in with a salad, serve in a burger, or just on its own

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Thai-style chicken burger

Another Hello Fresh recipe but we’ve made this hundreds of times already! I could never make decent chicken burgers, but now we use Heck chicken sausages which are perfect, and you could make any flavour you wanted.

I’m blogging the pickle separately as it goes with anything!


2-3 chicken sausages per person

thai spice mix

Squeeze the meat out of the sausages and add the thai spice (be careful, it’s hot)

Mix and shape into burgers

Enjoy in a bun!


The recipe suggests you fry these, but nowadays I oven them as it’s easier!

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Chicken schwarma

This was a Hello Fresh recipe which we really enjoyed. Rushed out and bought dukkah but not made it again yet! Although the dukkah is a fab addition to couscous

2 chicken breast

schwarma seasoning



1 small onion/ shallot

1 clove garlic

1 tin chickpeas

1/2 lemon

mint (I will prob use dried)

greek yoghurt (to serve)

Butterfly the chicken breasts

sprinkle schwarma seasoning and some salt and massage in with some oil

chop the courgette into batons

sprinkle schwarma seasoning on the courgettes and some oil and grill for 7-10 mins until charred

fry the chicken for 12-15 mins, turning occasionally- then wrap in foil to keep warm

cook the  onion and garlic in the chicken pan for 5 mins

Add a stock cube and 100ml water, bring to boil, add the chickpeas. Cook for 5 mins (until reduced by 2/3)

Add lemon juice and half the mint

To serve, put chickpea mixture, then courgettes. Slice each chicken breast into strips and finish with a sprinkle of dukkah, mint, and the yoghurt


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Toddler-friendly fruity rock cakes

We made this at a kids’ cookery class. The recipe is perfect as very little weighing so the kids can do a lot, but I found the class itself hard-going… too much fuss!

3 tbsp. currants

1 tbsp. chopped mixed peel

2 tbsp. caster sugar

110g SR flour

mixed spice

60g butter

1 egg

Mix the currants, chopped peel and sugar in a little bowl

Put the flour and mixed spice in a another bowl

rub the butter into the flour until it looks like breadcrumbs

Add the sugar mix to the flour and lightly mix

Add the beaten egg, bit by bit (you might not need the whole thing)

Make into 5 and bake for 15-20 mins

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Carrot and courgette cake

Marketed as a way to get kids to eat veg on the recipe, which I’m not keen on! But I often have these veg to use up! Not tried this yet but I will.


250g butter

200g sugar

3 eggs

250g SR flour

1 tsp bicarb

1 tsp mixed spice

100g grated carrot

100g grated courgette (you could vary these veg amounts to how much you have!


Grease and line 2 round tins

Beat the cake ingredients then add the grated veg

Divide between the tins and bake for 20-25 mins

Make an icing- could be a cream cheese one or recipe suggests using 140g icing sugar and zest and juice of 1 orange

Ice in middle and on top


Recipe says to vary veg to whatever you like!

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