Wednesday, 18 November 2015

Easy Peasy Squeezy Fish Pie

Fish Pie

 I have made a couple of version of fish pie now and my favourite is probably based on a Jamie Oliver recipe using Indian spices such as cumin seeds and mustards along with coconut milk to form the pie filling, however evenings in our household no longer allow for meals to take longer than 20 minutes to make therefore that is a Fish Pie saved for the weekend. The version below is a super quick mid-week alternative, still tasty and toddler friendly, even for those babies weaning this could easily be made without any salt and mashed up afterwards smoother for a delicious dinner. Hope you all enjoy this warming comfort meal as I have heard there is snow and cold weather in store for us in England over the next few days.


3 Spring Onions finely sliced
30g of Butter
30g of Flour
400ml Whole Milk
75g Frozen Peas
1 packet of Fish Pie mix
25g Parmesan grated
250g Potatoes – Maris Piper for example peeled and cubed
250g Sweet Potatoes peeled and cubed
40g Chedder Cheese grated
Salt and Pepper


Baking Dish

Oven at 190 degrees fan,  200 degrees, Gas Mark 6


1.Melt the butter in the pan, whisk in flour

2.Add spring onions and cook for 2 minutes

3.Add in milk to spring onion mixture and whisk continuously until smooth

4.Boil a large pan of water and add potatoes to soften for mash

5.Bring it to the boil and continue to whisk as it thickens up

6.Reduce heat and cook out for a further 2-3 minutes

7.Add in fish, peas, parmesan and seasoning

8.Pour into oven proof dish

9. Mash potatoes and add to top of fish mixture

10.Top with cheddar cheese and bake in the oven for 20 – 25 minutes until golden brown and delicious

Wednesday, 11 November 2015

Apple Berry Crumble Cake

Apple Berry Crumble Cake

Happy Diwali all, hope all those that are celebrating have a lovely day filled with most importantly delicious indulgent cake. This is not a typical Indian sweet that is served on Diwali however it still taste just as good, especially with a spoon of thick creamy custard. The perfect combination of sweet crunchy crumble on top of soft sharp fruit all baked with a moist fluffy cake underneath. This also makes a great dinner party desert during these colder autumn evenings, especially if you are not sure if you want a crumble or cake as it’s the best of both worlds. I really enjoyed baking this recipe and hope you all get to enjoy a warm slice soon.

Cake Layer
160g Caster Sugar
200g Stork
2 Eggs
1 tsp Vanilla extract
150g Plain Flour
150g Self Raising Flour
180ml Whole Milk

Fruit Layer
1 Braeburn Apple –peeled and finely sliced
1 handful of Blackberries halved
1 handful of Blueberries

Crumble Layer
50g Plain Flour
70g Soft Brown Sugar
2 tsp. Ground Cinnamon
50g cold Unsalted Butter cut into small cubes
1 tbsp. Demerara Brown Sugar

20 cm cake tin with a removable bottom makes this cake easier to remove
Pre-heat oven to 170 Fan, 190, Gas Mark 5


1.Cream together the sugar and stork for around 5-7 minutes

2.Add the eggs and vanilla

3.Add the plain flour and half the milk

4.Add the self-raising flour and half the milk

5.Spoon mixture into a lined and greased cake tin and smooth over

6.Top with chopped fruit


7.Combine flour, soft brown sugar, cinnamon and butter into a crumble mixture using your hands

8.Top the fruit with the crumble mixture and add a final sprinkle of the demerara sugar to add a crunch to the top layer

9.Bake for around 1hour 15 minutes – which seems like a long time but this is a large cake – check if ready using a wooden skewer – cool on wire rack

10.Serve warm 


Saturday, 7 November 2015

Chicken Soul Soup

Chicken Soup

This is definitely the season of being ill and a certain stomach bug has made its way around all members of my family with everyone being shot down for at least 24 hours over the last few weeks. This chicken soup is great to give you some energy while feeling down must still tasty enough to make you want to get better so you can eat properly again. Disclaimer: You do not need to be ill to enjoy this, will make a delicious autumn lunch served with warm bread rolls.


1 tbsp. Olive oil
5 Chicken Thighs bone in and skin on
1 Celery Stalk finely chopped
1 Garlic Clove finely chopped
1 Carrot finely chopped
½ Leek finely chopped
1 Potato cubed into 1 cm pieces
1 Onion finely chopped
3 sprigs of Thyme
1 chicken Stock Cube
500ml of Water
Salt and Pepper


Blender, stick blender.


1.Heat the oil in a pan
2.Fry the chicken things first skin side down for around 5 minutes until golden brown all over
3.Remove chicken from the pan and place on the side
4.Add all the finely chopped garlic, leek, celery, onions and potato
5.Fry on a medium heat until they have soften 5-10 minutes
6.Add thyme leaves, stock cube, water, salt and pepper.
7.Add chicken pieces back into the broth and poach for a further 10-15 minutes
8. Remove the chicken, whizz up soup in a blender or using a stick blender
9. Check seasoning
10.Shred chicken and add back into the soup, enjoy a warm hug in bowl