Lime & Coriander Prawns


Part of todays homegrown harvest-I do love my garden!

So today has been a day of watching sport-the olympics do this to me ever since me and my brother religiously watch as much as possible of the Atlanta game in 1996 -god we loved that theme tune embarrassingly!

But to break the sport thought I better cook myself something good for tea!

So prawns it was (need using up -the story of my life!) so I went for a quick and simple but very tasty meal.  (Ok I cheated and used Mexican spiced rice but would make my own in future!)




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Serves one


100g prawns

1 small clove garlic

1 small red chilli

1 cherry tomato


1 inch chunk of cucumber

1/2 bunch of coriander (1/2 small supermarket packet)

1/2 lime


salt and pepper

Veg (I used homegrown broccoli and kale!) and Cooked Rice to serve.


Finely chop the garland tomato, then slice the chilli. Slice the cucumber and chop slices into quarters.

Pick the leaves off there coriander.

Season the prawns with salt pepper and a dusting of paprika.  Squeeze on 1/2 of the lime juice.

Put a little oil in a pan, heat, then fry the garlic and chilli for a few minutes (medium heat).

Add the prawns (and their marinade).

Stir fry for 5 mins until prawns are heated through.

Stir through the coriander leaves and rest of the lime juice.

Serve with stirred veg, rice and a nice glass of wine!

Perfect summer food.

The whole meal


So I’ve been making lots of cakes this week -Strawberry & Pimm’s being my latest-in which I discovered my new favourite thing-roasted strawberries.  The make gorgeous icing!

Just chop 200-400g strawberries, sprinkle with 1tbsp of caster sugar/honey and optionally tbsp Pimm’s/balsamic vinegar/orange juice/elderflower cordial etc

Roast for about 30 mins 180 0C (or until shrivelled but before they burn!)

Eat over yogurt/ice cream or blend to a puree and add to buttercream etc the possibilities are endless!



On another note I got over excited by this today.  Its a freekeh & quinoa mix. (I found it in my local Waitrose!)


It’s yum! Nice combination of nuttiness and bite.  A great carb option.

Summer Frittata

So I’m officially drowning in homegrown vegetables….I know not exactly a bad problem to have!  Plus I’ve had a tough day with appointments and needed soothing food which involved minimal preparation. At least tomorrow I get to start making a fabulous celebration Strawberry & Pimms cake so nothing can look bad for long!  Just sings summer that combination to me.

So faced with lots of veg to eat, along with eggs that needed eating,  I decided to combine the lot!  And mean I get a yummy lunch tomorrow too-the serious bonus of this recipe.


Assorted vegetables (roughly a large handful or so)-whatever you have to hand! I used peas, mangetouts, cavolo nero, pepper.

Cooked new potatoes (cook more than you need the day before) or cook 150-200g ish for about 10-15 mins until tender.

1/4 red onion

1/4 red pepper (optional)

1tsp paprika (optional)

3 large/4 medium eggs

Salt and pepper

balsamic vinegar



Crack the eggs into a mug and beat until mixed.  Then season very well. Seriously you’ll need more salt and pepper than you think…. Add the paprika too (if using)

Chop the veg , onion and pepper as you like it.  Plus chop potatoes into small chunks.

Put a bit of oil in a small frying pan about a teaspoonish and heat over a medium heat.  My pan was 20cm at the top 14cm at the bottom.

Add the onion and pepper (if using) and cook for 5 mins until softened.

Add the rest of the veg and cook for a few minutes.  Add a splash of balsamic vinegar and cook for another minute.

Scatter the potatoes over the veg then pour the egg mixture over.

Continue to cook over a medium heat for 5 minutes.

Meanwhile pre heat a grill to medium.

Put the pan under the grill to cook for 2-3 mins until golden and puffed up.

Serve with salad leaves.

Tuck in, enjoy and look forward to the other half tomorrow!




Chicken & Summer Veg Tarragon Salad

So heres little me.  Currently on my own as rest of my household have gone on holiday!  Fingers crossed for the wether for the next few weeks….!

So I need to make sure I ate properly on my own and thought I’d write a record of my culinary adventure!


Today had to involve chicken breast and some of our fabulous homegrown veg-today I picked peas, broadbeans, cavolo nero, mangetouts (my all time favourite veg-but only freshly picked ones! I’ve been spoilt by our garden).  Can’t see the word mangetouts without thinking of my sister who read it as a joke saying for “man get out”! Love her.

So I had new Cheshire potatoes grown on my local farm (Cuttleford Farm-opposite Little Moreton Hall, the are brilliant their and produce wonderful veg) and local chicken breast from my fab butchers plus dill I scrounged from the garden and set forth to make to healthy proper meal….and it was gorgeous. I think I should eat like this every day!


I’d not poached chicken before but it was really easy and very moist.  Just don’t over cook it! And I employed my favourite way of cooking veg-seasoned and stirfy/steam; sometimes with balsamic vinegar, sometimes just water. Try it it’s the best way for summer veg-promise!


Feeds one (with left overs in my case)


1 chicken breast (free range)

400ml chicken stock

Handful of seasonal veg-peas, broadbeans, cavolo nero, and mangetouts

100gish  new potatoes (3 egg sized) cut into chunks if large

1tsp natural yogurt

1tsp chopped fresh tarragon plus one sprig

1tsp cider vinegar

1/2 tsp nice olive oil

salt and pepper



Pod your peas and broadbeans.

Cover broad beans in boiling water for 5 mins then drain and pod again (remove that skin!)

Heat the stock in a saucepan large enough to fit you chicken breast with the sprig of tarragon.

Chop the other veg as you like.

Cooked the potatoes simmering water for 10-15mins depending on size. (Check them with a knife to see when they’re done)

Add the chicken breast to the sock and cover.  Poach for 12-15mins depending on thickness-pierce with a knife and check the juices run clear.

Season a dry pan, heat and add the veg stir fry for 30seconds then add a splash of water  (not much-really a few drops when cooking for one! if more veg use more h2o.) and cook on high heat for few mins until done.

Mix the yogurt, vinegar, tarragon and oil together and season to taste.

Remove chicken from the stock and slice.

Arrange everything, including the rocket, on plated drizzle with the dressing.