Carrot and coriander soup

Make this warming carrot and coriander soup on a cold day for the perfect delicious lunch. This recipe will make up 6 bowls, can be frozen and will cost just £1.45.


500g of carrots

1 large white onion

1 large potato

1 litre of vegetable stock

1 tsp ground coriander

30 g of frozen coriander


Chop and fry off the onion in a little oil.

Add in the chopped carrots and potato and cook for another 10 minutes

Add in the veg stock and the ground coriander and cook for about 20 minutes

Lastly add in the frozen coriander cook for another 5 minutes then blend together.

Enjoy this comforting soup with a warm flat bread or add in some croutons.


Baked Feta

This is such a perfect recipe for Saturday lunch time especially on colder days as it so warming and delicious. Serve with warm slightly toasted sour dough bread.

This will serve 2/3 people and will cost you just under £5 to make


1 block of Feta cheese – I always go for the reduced fat option

10 cherry tomatoes, chopped in half.

Tin of tomatoes

Garlic 2 cloves crushed.

Balsamic vinegar

Dried oregano

To make

Cut the feta cheese into small cubes, your block should give you 8 cubes.

Into an oven baked dish pour in the tin of tomatoes, chopped cherry tomatoes, garlic and 2 tsp of oregano and give it a stir.

Sit the cubed feta on top and pop in a preheated oven for 20 minutes or until the feta starts to turn slightly brown and soften.

Drizzle with balsamic vinegar and a little more oregano

Pop on the table with the warm bread and dive in.


delicious home made shepherd pie in white porcelain against dark rustic wooden backdrop with burlap

Sausage pie

This one is based on the family favourite shepherds pie, but if like me not everyone in your family likes the texture of mince meat you can switch up the mince for sausages. In a nutshell glorified sausage and mash but this really is a winner dinner.

This will serve 4 people.


8 good quality sausages

2 large onions

Cup of peas or sliced green beans

750 ml of beef stock

2 tbsp Worcester sauce

1tbsp tomato puree

1.5kg of white potatoes

2 tbsp Dijon mustard

150g of cheddar cheese

100ml of milk

4 tbsp butter

To make

Add potatoes chunks to a large pan of boiling water, cook until knife tender.

Heat a pan with olive oil and brown off the sausages, remove the sausages from the pan and add in the chopped onions, green veg and cook until the onions are soft.

Add back the sausages but chopped into smaller chunks and continue to cook with the onion and veg, add in the stock, Worcester sauce and tomato puree and simmer until nice and thick.

Once cooked pour into your baking dish.

Mash up the potatoes, add 4 tbsp of butter and the milk. once mashed stir in your mustard and cheese.

Dollop by dollop add the mash to the sausages. Work from the outside in and don’t push down too hard or the gravy layer will become uneven. Use a fork to rough the top, then place in the oven for 20 minutes at 200 degrees.



Lamb Keema

This simple quick midweek curry will serve 4 people and is ready within half an hour. Alternatively chuck all the ingredients into a slow cooker and cook for 4 hours.


  • 1 large white onion
  • 800g mince lamb
  • A tin of chopped tomatoes
  • 100ml of lamb stock
  • 75g of peas or chopped green beans
  • 4 garlic gloves or garlic paste
  • 2 tbsp of tomato puree
  • 1 tsp of chilli flakes
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp cinnamon

To Make

Make a paste blitzing together in a blender the cumin, coriander, cinnamon, paprika, turmeric, chilli flakes, garlic and tomato puree.

Heat some oil in a large pan and add the chopped onion and cook until soft. Add in the mince and the curry paste and cook on a high heat for 10/15 minutes until the meat has browned. Add the tin of tomatoes along with the stock and simmer for 10 minutes.

Whilst simmering cook your peas or chopped runner beans and then stir into the curry.

Serve with either pilau rice, naan or roti and garnish with fresh coriander.



Tuna Fishcakes


1. Mix 600 grams of cold leftover mash 
2. Two tins of drained tuna 
3. Tablespoon of Mayo 
4. Chopped herbs 
5. Handful of frozen sweetcorn 
6. 3 spring onions finely chopped 
7. Mix and season 
8. Divide into 6 equal balls 
9. Roll into bread crumbs 
10. Press into fishcakes 
11. Fry for 4 minutes 
12. Serve with salad