Nothing says autumn to me like the smell of cinnamon coming from the kitchen. Paired with juicy baked fruit, it’s the most delightful combination. This simple recipe is a lovely breakfast option as we start to head into the darker mornings and nights, it’s warming, tasty and oh so satisfying. I often make a bigger batch of the peaches at the start of the week so I’ve can reheat them for breakfast for a few days but you can equally use any left overs for a low SP pudding, served with some low calorie ice cream.
We are lucky enough to live on the coast which means we have access to some amazing fishmongers with the most incredible fresh stock. We visit as much as we can and pick up whatever takes our fancy but one thing I always have in the freezer is a giant bag of king prawns. For around £12 you get enough prawns for at least 4 meals (so 8 portions) which is great value for money. The prawns are always huge, fresh and juicy too. If you don’t live near a fishmonger, supermarkets also sell a great range of fresh and frozen prawns, either will do. Just make sure if you use frozen, the prawns are thoroughly defrosted before cooking. I defrost mine by popping into a covered bowl in the fridge the night before.
Aubergines are a vegetable that until quite recently I could take or leave. They were never top of my fav list until I started making aubergine parmigiana for my little boy and he couldn’t get enough of it. I tasted it and knew I had been missing out! After this little revelation, I’ve set out to use it in more dishes where I can, and in place of meat if possible and that’s where this dish was born.
Burger and Pasta…two of my favourite foods so surely the dream combo? The answer is yes, yes it is! I saw this dish on a restaurant menu months ago and thought I’ve got to recreate this at home myself. Not only is it delicious, it’s all done in the one pan so it’s really easy and creates minimal washing up. Not only that but it’s a perfect dish for kids as it combines all the lovely flavours of a classic burger and makes 6 portions. Perfect to feed the whole family and still have leftovers.
You’ll find a number of different baked oats recipes on my site cos I can’t lie, I love them! They are such a lovely warming and filling breakfast that feel like a real treat for such a low number of points. This little number came about when I was trying to make some space in my cupboards and I needed to use up the last of a giant tub of PB2. Some frozen raspberries already stashed in the freezer meant this could be whipped up with store cupboard and freezer bits really easily. A great option if it’s getting close to big shop day and you don’t have much fresh left in the fridge! I’ve made my ‘jam’ with raspberries here but it would also be lovely with strawberries. Just make sure you use the same quantities, chop them into quarters, mash down once warmed and add the chia seeds to thicken. Lovely!
I adore Nduja. What is that, you ask? It’s the most wonderful spicy, spreadable pork sausage which comes from the region of Calabria in Southern Italy. Having tried it for the first time at an Italian restaurant in Manchester, it’s an ingredient that until recently, I struggled to get my hands on regularly enough to cook with at home (now we are back in the North east). You can imagine my joy then, when I discovered that my local deli now sells it! Cue me always having a pack in the fridge, ready to add to dishes whenever the opportunity presents itself.
Some nights you need a dinner that you can throw together with minimal cooking but still enjoy the dish as much as if it took hours to make. This dinner is exactly that, provided you have all the ingredients in, you can have it on the plate within around 15 minutes.
This recipe is so quick to prepare but it’s really important you do everything at the same time so it’s nice and hot when you serve it. In the main recipe I’ve included my take on a traditional carbonara but below I’ve also included a couple of variations which you can try if you want to either mix things up or bulk the recipe out further. Continue reading
I’ve previously posted a recipe for kangaroo stroganoff but I thought, since beef is slightly more common, I should probably post my recipe of the more traditional version of the dish. You can serve the stroganoff with whatever you fancy, pasta, rice or potatoes, the worlds your oyster! I’ve pointed it with pasta here so just be sure to amend the points if you use an alternative.
Usually I would test a recipe two or three times before I post it but since I cooked this one on my Instagram stories the other night, I have been inundated with requests for the recipe, even in its draft form so I thought, since it was pretty delicious first time around, I’ll pop the first test here for you all for easiness if you want to make it this weekend!
I love a Chinese takeaway however they are usually very points heavy and so I’m always trying to convert new dishes into the perfect fakeaway. I cooked this one up in the week after realising I had most ingredients in already and I was over the moon with how quick, easy and absolutley delicious. Don’t be put off by the longish list of ingredients. Most of them are store cupboard staples (well they certainly are if you cook lots of my recipes) and it’s worth having lots of them in to add instant flavour to many dishes.