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6 salmon fillets,skin removed
3tsp each of ground cumin,ground coriander seeds,and chilli flakes
2 tbsp olive oil
To serve
cos lettuce,roughly chopped
large handful of fresh mint and coriander leaves,chopped
lime wedges
150ml sour cream
200g guacamole
12 flour tortillas or taco shells
serves 6
Cut the salmon into chunks,put into a bowl and add the spices and a little of the oil.Mix to coat.if a frying pan,fry fish in the rest of the oil for 5-10 mins,until just cooked.Serve the fish and accompaniments in a bowl and let everyone make up their tacos with the tortillas.If using taco shells,follow the instructions on the pack to warm them up.


1 pack of chicken drumsticks
1 pack of chicken thighs
For the marinade
2tbsp soy sauce
3tbsp clear honey
juice of 1 lime
2 cloves garlic,peeled and finely chopped
1tsp ground ginger
2tbsp ground allspice
1tsp each of chilli flakes and ground cinnamon
to serve,chilli sauce and soured cream
serves 6-8
put all the marinade ingredients into a big bowl.Cut slits into each piece of chicken,add to the bowl and mix well.Cover and leave in the fridge for a few hours,or ideally overnight.Preheat the oven
to 200c/fan 180c/gas 6.Put the chicken into a roasting dish,pour over any remaining marinade and cook for 40 mins,until the chicken is cooked and sticky.  



8 sweet potatoes
2 tbsp olive oil
3tbsp soy sauce
a large pinch ground cinnamon
serves 6
Preheat oven to 200c/fan 180c/gas 6.Scrub potatoes and cut into wedges.Put them in a roasting dish,add  the olive oil,soy sauce and cinnamon and mix well to coat.Roast for 50 mins until golden,turning once.


1 small red cabbage
1/4  white cabbage
2 spring onions,trimmed
4 eating apples
3 carrots,peeled and trimmed
3tbsp raisins
For the dressing
4tbsp mayo
2tbsp greek yogurt
juice and zest of 1/2 lime
Serves 6

Cut the core out the red cabbage and discard.Slice the rest of it as thinly as you can,and slice the white cabbage to the same thickness.Put both into a large bowl.Finely slice the spring onions and add to the bowl.Grate the apples,skin-on,and the carrots,add them to the bowl with the rest of the ingredients.Mix well.In a small bowl,mix together the dressing ingreddients.Pour over the coleslaw and mix everything well.


1tbsp sunflower oil
80g popping corn
40g unsalted butter
40g soft light brown sugar
2tbsp golden syrup
serves 6

Put the oil and corn into a pan and stir.Heat gently and when the kernel pops,put the lid on.Cook for a few mins,shaking the pan occasionally,until the popping slows down.Take off the heat and leave until it stops.Meanwhile,put the butter,sugar and syrup into a pan and heat until malted.Pour the toffee over the popcorn and put the lid on.Hold with a oven glove and shake the pan vigorously to mix.Cool and serve.



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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.