Greek Prawns.

It’s been a while! I’d like to say I’ve been super busy doing exciting things or jetting off to exotic places but that would be a flat out lie. Basically I’ve just been a combination of ill and working too much, so I’ve barely done any cooking. It’s so sad!


But I’m back, at least for this post – busy weekend ahead so I don’t know how much I’ll get to cook. Waaah. This makes me grumpy.


But here’s a quick and filling dish inspired by the wonderful white sand beaches of Greece. This is light and delicious – pair it with a fabulous champagne and your best friend!

Ingredients for two:

300g fresh raw prawns

1 red onion, sliced

2 cloves of garlic, crushed

1 tin of chopped tomatoes

2 Tsp. oregano

salt and pepper

coconut oil


Heat the coconut oil in a pan and sauté the red onion for a minute or two. Add the prawns and cook until slightly pink – not fully cooked as otherwise they’ll be rubbery by the end of cooking! Add the garlic and chopped tomatoes and turn the heat down to medium. Season with salt, pepper and oregano and cook for a further 4-5 minutes or until the prawns are cooked. Serve in two bowls and sprinkle with more salt and feta.



Lemon and Garlic Chicken.

I’ve been feeling a bit under the weather recently. Kind of like a man flu thing; I’m exhausted and just want to sleep. On top of that, I’ve got a nasty chesty cough which is keeping me up all night (probably why I’m exhausted) and I keep going hot to cold (although the weather can’t make up it’s mind either so I don’t know if it’s just me!). Maybe a little more than man flu perhaps..


Anyway, duty called and I had to make dinner. I love cooking, but when you just want to slump it can feel like a burden. This recipe however is so simple you could do it in your sleep! And then at the end of it you get a fabulously juicy, tasty chicken dish – perfect with a simple side salad for summer.

I go on the basis of 2 chicken thighs per person, and 1 lemon per person, so it’s easy to double up if needs be.

Ingredients for 4:

8 chicken thighs, skin on, bone in

4 lemons, quartered

2 bulbs of garlic

salt and pepper

rapeseed oil


Preheat your oven to 180C and tear up the garlic bulb. Don’t bother peeling them – they’ll caramelise and you can squeeze out the lovely garlic over the chicken when it’s cooked. Grease your roasting tin with oil and place your thighs (not YOUR thighs, silly) in the middle. Surround with the lemon and throw the garlic willy nilly around the dish. Add a good glug of oil.


Season the dish with salt and pepper and cover the chicken with oregano. Place the dish in the oven for about 30 minutes, then serve up. Remember to squeeze the lemon and garlic all over the chicken!





When I was younger, I could never get my head around the idea of meatloaf – a loaf of meat? That seems bizarre (and not overly appealing!). And I had one once in England – it was dry and bland and boring. So when my step mum offered to cook it for me I wasn’t massively overjoyed – but by heck it was amazing! Moist and tasty, it was the complete opposite of the one I’d had in England – and I’ve been wanting to replicate it ever since! I’ve been pestering her for the recipe and I got it! When I go back to visit, this will definitely be top of the “To Eat” list – it’s just a shame she’s such a good cook, I’ll never be able to eat everything in her repertoire!


This is moreish and oh-so-American. If you, like me, thought American meatloaf was boring, this will blow your mind. I apologise now for the photos – I’ve made this twice now and both lots of photos are just awful. Just trust me – with this you don’t have to eat with your eyes!

Ingredients (to serve 6):

1kg beef mince (or use 500g veal mince if you’re feeling fancy)

1 celery stalk, sliced

1 tin of tomatoes

1 onion, diced

1 pepper, diced

2 eggs, hard boiled

1 egg, beaten

1 mugful of breadcrumbs

1-2 Tsp. each of garlic powder, oregano and thyme

1 Tbsp. worcester sauce

1 Tbsp. ketchup

5-6 slices bacon or pancetta (enough to cover your loaf)

olive oil

To start with, sauté the onion, celery and pepper on a medium heat with the olive oil.


Once the onion is translucent, transfer mix into a bowl and add in the beef mince, breadcrumbs, herbs, tin of tomatoes, ketchup, worcester sauce and beaten egg. Shape into meatloaf shape, add the 2 hardboiled eggs to the centre of it and leave to chill in the fridge for at least 2 hours.



Preheat the oven to 180C. Get your meatloaf out of the fridge, squirt over some more ketchup on the top and add the rashers of bacon. Cook for 30-40 minutes, then enjoy!




Be warned – it goes quickly!


Strawberry and Banana Baked Oats.

How about that – 2 of your five a day in your first meal! Could be worse!

Alright, so this recipe, although simple, takes time, so maybe one for a lazy Sunday where you can pop back to bed with your porridge once it’s done – that’s my plan (although it’s Friday..).


We were promised glorious weather today, but all I see are clouds. True, the sun is trying to get out, but I wanted to sunbathe in the garden all day.. Oh unpredictable English weather. Instead, I foresee a day of watching Luther – yes, I know I’m late, but better late than never. I was watching it alone last night and MY GOD. I don’t think I ever want to leave the house. I mean, TAXI DRIVERS?! Don’t ruin that for me!

For those who, like me, haven’t yet seen it, I won’t spoil, but if you’re a bit of a scaredy cat like me, maybe stick to it in the daytime?

Back to the oats.


You will need:

1 small, overly ripe banana

1/3 mug almond milk

1 small Tsp. baking powder

1/2 mug oats

as many strawberries as you fancy, quartered or sliced

Preheat oven to 200C. Mash up your ‘nana, then throw the oats and baking powder on top. Add the milk and mix. Then fold in the strawbs and put it in the oven for about 20 minutes. Make yourself a coffee and enjoy this healthy strawberry crumble!