Category Archives: Family Favourites


This recipe is for frying pork chops coated with fennel seeds and served with a watercress, tinned peaches drained and sliced, blue cheese (Stathdon works really well) salad using a lemon and ginger dressing

SALAD A bag of watercress, tin of peaches, drained and sliced.A bunch of spring onions, fresh mint and blue cheese cut into small cubes

PORK Vegetable oil, 3 teaspoonfuls fennel seeds and 4 pork chops.

DRESSING Grated fresh ginger to taste,juice of a lemon, 3 tsps olive oil, small squeeze of honey, salt & ground pepper and a half tsp of Digon mustard.

METHOD Press seeds, salt and pepper onto chops and fry. Mix salad & dress. Serve with chops.

Creamy Garlic Chicken

Serves 4


300g skinless, boneless chicken thighs

Salt and pepper

Olive oil

1 tbsp Worcestershire sauce

400 ml chicken stock

2 medium onions, sliced.

250g button mushrooms, sliced

3 garlic cloves, crushed.

1 tsp dijon mustard

180g low fat cream cheese

Method. Season the chicken slices with a little salt and pepper. Put 2 tsps olive oil in a large fry pan on a medium heat. Add chicken and quickly seal, then remove from the pan. Add onion, mushroom and garlic to the pan and fry for 5 minutes until they start to brown. Then add the stock, worcestershire sauce and dijon mustard and simmer until reduced by half. Reduce heat to low and stir in the cream cheese. Return chicken to the pan, cover and simmer gently for 10 minutes.




  • 2 salmon fillet steaks
  • Handful of fine green beans, cut in half
  • 12 cherry tomatoes
  • 12 pitted Kalamata olives
  • 1 tablespoon drained capers
  • Small tin anchovie fillets
  • 6-8 baby potatoes, cut in half
  • Some torn basil
  • Olive oil, salt, pepper and lemon juice
  • Method

Use large oven tray. Sprinkle salmon fillets with lemon juice, salt and pepper and place at one end of the tray. Boil the green beans and potatoes for 6 minutes. Drain the beans and potatoes and add to a bowl with olives, tomatoes and basil. Toss the mixture with one tablespoonful of olive and place at other end of the tray. Place the anchovies over the vegetables. Roast in preheated oven at 190 fan for 10 minutes. Remove from oven, dish up salmon and stir vegetable and anchovy mix together and serve. I don’t always put in the potatoes unless I want a more substantial meal. And of course anchovies to taste, I use half a small tin, Karen uses the whole tin.






Ingredients, serves 4.

  • 8oz Basmati rice
  • 2 tbsp Olive oil
  • 4 Skinless, boneless chicken thighs sliced into thin strips
  • 1 tbsp Runny honey
  • 1 Onion, chopped
  • 1 Red pepper, diced
  • 2 Sticks of celary, diced
  • 1 Gourgette, diced
  • Small knob of fresh root ginger, grated
  • 2 Garlic cloves, grated
  • 1 tbsp medium curry powder
  • 3 tbsp light soy sauce
  • 1 tbsp sweet chilli sauce
  • Juice of half a lime


Boil rice in salted water, drain then rinse in cold water and ser aside. Season the chicken strips with salt and pepper. Heat oil in frying pan and add the chicken. Dizzle with honey and fry for 2 to 3 minutes, turning frequently. Remove from pan and set aside. Add the onion and vegetables to same pan and fry for four minutes. Add the ginger, garlic and curry powder and continue to fry for another minute. Add the cooked rice, soy sauce, chilli sauce and lime juice. Stir until all hot and return chicken to pan.