Cod topped with oats

Serves 2


  • 2 Cod fillets
  • Rolled oats
  • 2 tsp English mustard
  • Salt and pepper
  • Olive oil


Drizzle a frying pan with olive oil and place your cod skin side down into the pan.

Coat the top of the cod with the mustard and drizzle with a little more oil. Add a pinch of salt and pepper.

Sprinkle a layer of oats over the cod and gently press down.

Fry on a low heat for about 5 minutes. 

Carefully turn the fish and cook for a further 5 minutes, until cooked through.

Non alcoholic mojito

When my wife was pregnant, I decided she needed to be able to have a celebratory drink for her birthday. Along came this refreshing mojito recipe.


  • 1 tsp brown sugar
  • 12 mint leaves
  • Crushed ice
  • apple juice
  • Lemonade
  •  1 lime


Put the sugar into a glass. Roughly tear up the mint leaves and place in the glass

Half fill the glass with ice.

Half fill the glass with apple juice and top up with lemonade.

Serve with a slice of lime.

Lamb rogan josh

This is a great one pot dish. Ideal for Summer camping trips. What can be better than eating a curry with a glass of home brewed beer, sitting by the fire with friends?
Serve with flatbreads and rice.

Serves 4


  • Groundnut oil
  •  1 onion (peeled and finely chopped)
  •  1 fresh chilli (finely chopped)
  • Thumb sized piece of ginger (peeled and grated)
  • 800g lamb neck (cut into 2cm chunks)
  • small bunch of coriander (finely chopped)
  • 4 bay leaves
  • 1 tin of chopped tomatoes
  • 1 red pepper (chopped)
  • 150g Rogan josh paste
  • 800ml of water
  • 2 handfuls of red lentils
  • Salt & pepper (to taste)
  • Handful of spinach


Heat some oil in a large pan and add the onion, chilli and ginger.

Cook for a few minutes.

Add the rest of the ingredients, apart from the spinach and cook for about an hour.

Remove the bay leaves and add the spinach. Mix well and serve.

Prawn & potato curry

​This is one of my favourite curries. It takes little effort to make, but has an amazing flavour. 

It’s great served with homemade garlic flatbread or rice.
Serves 2


  • Olive oil
  • 1 onion (chopped)
  •  2 garlic cloves (grated)
  • Thumb sized piece of ginger (peeled and grated)
  •  1 green pepper (chopped)
  • 500g potatoes (chopped into chunks)
  • Can of chopped tomatoes
  • Pinch of chilli flakes
  • ¼ tsp of Cumin seed
  • ¼ tsp turmeric
  • ¼ tsp ground coriander
  • ¼ tsp paprika
  • ¼ tsp cayenne pepper
  • Salt & pepper
  • 180g king prawns
  • Fresh coriander leaves (to garnish)


Put the potatoes on to boil for about 10 minutes.

Heat some oil in a large saucepan, add the onions, garlic & ginger and cook for 2 or 3 minutes to soften.

Add the pepper, potatoes, tomatoes & spices. Season to taste and simmer for around 5 minutes. Add the prawns and cook for a further 3 or 4 minutes until pink.

Serve topped with fresh coriander.

Toad in the hole

A classic British recipe. At home, we usually use pork sausages, when we cannot get hold of decent quality toads.
Serve with mash potato, peas, fried onions & gravy.

Serves 4


  • 12 chipolatas
  • Olive oil
  • 140g plain flour (sifted)
  •  ½ tsp salt
  •  2 eggs
  • 175ml semi-skimmed milk


Heat the oven to 200 degrees Celsius.

Grease a roasting tin and add the sausages. Put into the oven for about 10-15 minutes, turning occasionally, until brown.

Meanwhile, put the flour and salt into a jug with the eggs and slowly add the milk whilst whisking.

When the sausages are nice and brown take them out of the oven and pour the batter over them.

Put back into the oven for about another 30 minutes, until the batter is risen and golden in colour.


Since discovering a basic version of this recipe, we have it most weekends. It’s delicious and filling.






Serves 2


  • 500g potatoes (peeled and chopped up small)
  • 8 rashers of bacon (cut into pieces)
  • 10 cherry tomatoes (halved)
  • 4 eggs
  • Olive oil
  • A pinch of chilli flakes (optional)
  • Salt & pepper
  • Cheese (grated)


Boil the potatoes for 10 minutes and drain.

Add the bacon to the pan and drizzle with olive oil. Cook for a few minutes, until the potatoes and bacon start to crisp.

Add the tomatoes and the eggs and mix well. Cook for several minutes.

Season with salt and pepper, add the chilli flakes, if using and stir through.

Serve topped with grated cheese

Fish pie


I make this on quite a regular basis. The recipe varies sometimes, as I try to use up left over veg. I have been known to put a few chilli flakes in as well.





Serves 4


  • 800g potatoes (peeled and chopped)
  • 400g fish pie mix
  • 1 carrot (grated)
  • 1 parsnip (grated)
  • Handful of kale (chopped)
  • 10 cherry tomatoes (halved)
  • 1 garlic clove (grated)
  • 1 tsp fennel seeds
  • 1 lemon (juice and rind)
  • Small handful of parsley (finely chopped)
  • Olive oil
  • Salt and pepper
  • Cheese (grated)


Put the potatoes on to boil for 10-15 minutes, until soft.

Meanwhile put the carrot, parsnip, kale, cherry tomatoes, garlic, fennel seeds, lemon juice and rind, fish and parsley into a deep dish and mix well.

Drizzle with olive oil.

Drain the potatoes, drizzle with olive oil and season with salt & pepper. Mash well.

Spread the mash evenly over the top of the fish/veg mix and top with cheese.

Cook in the middle of a preheated oven at 200 degrees for about 40 minutes until golden on top and cooked through.

Lamb Rissoles

DSC_0321Thanks to my grandad, these will be forever known in my family as arseholes. I love them, though they don’t seem to be that well known in the UK. There are many different versions available, but this is how I remember them from my childhood.

Serve with boiled potatoes and gravy.

Serves 2


  • 1 onion
  • 250g lamb mince
  • 40g breadcrumbs + a little extra for coating
  • ¼ teaspoon cinnamon
  • Handful finely chopped parsley
  • 1 garlic clove (grated)
  • Salt & pepper (to taste)


Blitz the onion in a food processor. Add all the ingredients to a bowl and mix well.

Split the mixture into 4. Squash each portion firmly into a ball shape and flatten each ball to form a burger.

Put some breadcrumbs onto a plate and push the rissoles into the crumbs, coating all the edges and sides.

Heat some olive oil in a large frying pan and cook the rissoles for about 5 minute on each side.


IMG_20170406_192806_232This is a traditional Sunday roast alternative – just as time consuming to make, but tasty and super healthy.






Serves 4


  • 1 tablespoon olive oil
  • 1 large onion (finely chopped)
  • 2 sticks celery (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 200g chestnut mushrooms (finely chopped)
  • 1 red pepper (deseeded and finely chopped)
  • 1 large carrot (grated)
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 100g red lentils
  • 2 tbsp tomato purée
  • 300ml vegetable stock
  • 100g breadcrumbs
  • 150g chestnuts (chopped)
  • 80g dried cranberries
  • 6 tablespoons aqua faba (juice from a can of chick
  • peas)
  • 1 handful flat leaf parsley (finely chopped)
  • Salt & pepper


Heat the oil in a large pan and cook the onion and celery for about 5 mins, to soften. Add the garlic and mushrooms and cook for a further 10 mins.

Add the red pepper, carrot, cranberries, oregano and paprika and cook for a few minutes.

Add the red lentils, tomato puree, and the vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry.

Stir in the breadcrumbs, nuts, aqua faba, parsley, and season with salt & pepper.

Spoon the mixture into a greased and lined 2lb loaf tin and press down the surface .

Cover with foil and bake in a preheated oven at 180 degrees Celsius for 20 mins, remove the foil and bake for a further 10–15 mins until firm.

Salmon gravadlax


This is a very famous old Norse dish, a traditional method to preserve fish that has become expensive to buy.

Traditionally this would have been fermented, and some recipes add vodka or gin.

Slice thinly and serve on rye bread.


Serves 4 as a starter or light lunch


  • 80g granulated sugar
  • 80g sea salt
  • 20g dill (finely chopped)
  • Juice of a lemon
  • Pepper (to season)
  • 2 salmon fillets


Mix the sugar, salt, dill & lemon juice well and season with pepper.

Place some cling film into a dish and lay 1 salmon fillet, skin side down and cover with the sugar/salt mix.

Place the second fillet, skin side up, on top and wrap tightly in the cling film.

Place something heavy on top and leave in the fridge for 2 – 4 days, depending on how salty you want the fish to be. Turning every 12 hours.