I absolutely adore the combination of sweet and savoury. Pineapple on my pizza, chutney in my toasted sandwiches, and even chocolate covering my pretzels, and here, mango and raisins in my coronation chicken. READ MORE
It was Lawrence’s birthday last week. He turned the grand old age of two. Now, when my first born son turned two I remember staying up half the night (despite having an office job that started at about 7.45am every day) modelling a cake into a train shape, making perfect snacks and filling carefully thought out party bags. READ MORE
I’m hoping the coconut haters will forgive me. This is unashamedly coconutty, this coconut chicken curry, the clue as ever being in the name. And I am afraid there is no substitute I can recommend. I also feel the need to apologise for the appearance of this curry. It’s not a looker. But it does make up for its looks in flavour. I made this for friends and it was gobbled up. READ MORE
Merry back to normal! We’re here, we made it! December is done. The tree’s down, the cards recycled and the kitchen raided of all sprouts, stilton and stollen. I love Christmas; love, love, love it, but, I do like getting back to normal just as much. A little like swapping exotic cocktails for a cup of tea when home from a holiday, it’s just plain comforting to put something familiar into your body. READ MORE
Ostrich? Really? Well yes, ostrich should most definitely be on your to-try list. Low in fat and high in protein, these ostrich fillets are pre-cooked so need little more than showing a pan. Best of all ostrich acts as a willing host to a myriad of flavours. This mustard sauce is creamy, piquant and very difficult not to mop off your plate with a hunk of crusty doorstep bread. READ MORE
These turkey Thai cups are inspired by larb, a Thai minced meat dish with toasted sticky rice stirred into it and often served with yet more sticky rice. Here, we’re forgoing the rice and instead spooning it into lettuce cups to save on calories and time without compromising on flavour. The combination of the sweet, sour and spicy minced turkey and the cold, crisp lettuce cups is moreish to say the least. READ MORE
So far the boys have made fish and chips and a sausage, stuffing and garlic wedges traybake as part of the McCain Kids Teatime Takeover (#KidsTeatimeTakeover). They are already plotting what they will cook together next and have asked that I video the next one! READ MORE
Well, it’s still National Picnic week. Have you had a picnic yet? I think we can extend the deadline to include this weekend if you’re pushed for time.
A good picnic must have food that is both fun and delicious in my humble opinion. You can’t just pack up a standard cheese sandwich and expect everyone to get in the picnic mood. That won’t do at all. People expect excellent and imaginative sandwich fillings, some form of crisps and of course a scotch egg, a slice of pork pie, fresh berries (ie/’fun’ fruit) and a cake or flapjack of sorts. (I have never knowingly under-catered).
My university pals came to stay. We did that thing everyone does at Christmas with their family, where we all revert to our childhood script. Except we reverted to our young adult script.
I was always a young fogey, hating clubs and absinthe. So just like back in 1999, I sent organisational emails, picked people up from the railway station, called cabs and booked tables. I also cooked the food. I spent much of my free student time moaning that I was REALLY BUSY whilst avoiding bending the spine of the one book I had to read per week (yes, I studied English) by cooking big roast chicken dinners with all the trimmings. (Three types of potatoes anyone? Essential in my book).
Has the trifle all gone yet? Twiglets? Cheese shape thingies? What about the ham? Or the Quality Street? Phew. Thank goodness for that.
If you need something a little simpler. Easy to eat, easy to prepare and not in any way slathered in cream, chocolate or brandy then look no further.
Lots of great recipes like this in my book, Recipes from a Normal Mum, out now… on Amazon, at Waterstones, WHSmith, The Book Depository and many smaller outlets.
Last December: My slow cooker beef bourguignon pie and Crumble topped mince pies and a very ugly but delicious cranberry & raspberry traybake
Two years ago: Mini Yorkshire pudding canapes and Christmas pudding fizz and Brandy butter icing and Rudolf morsels
Three years ago: Lime meringue pie with chocolate pastry and Christmas scones and Ginger cake with Christmas cottage and Hot chocolate on a stick
Four years ago: Moonuts and Cheese biscuits and Parsnip soup and Inauthentic chicken tagine
2 minute marinade
Ingredients:
Mix all the ingredients together and slather all over chicken thighs, breasts, legs or all of the above. Leave for 2 minutes then bake in the oven at 190°C/Gas mark 5 for 50 minutes or until the skin is crispy and the juices run clear from the thickest part of the chicken.
I serve with lots of buttered peas and a jacket potato for the antidote to Christmassy rich food.
Holly Bell 