Tired of pesky flies ruining your outdoor dining experience?

Try this simple and effective hack: Fill up a few clear glasses with water. Then, place some pennies at the bottom of the glasses. Place these glasses of water around your table and even among the plates of food strategically. You will notice fewer flies buzzing around your food and your head!

Being honest I was sceptical with this one but after two goes, for us this worked no flies and no wasps, could be pure conincidence but worth a try!

How the it works:

The concept behind the pennies-in-water hack is based on the idea that the sunlight refracting through the water and pennies creates a visually confusing pattern for flies. Flies have compound eyes that are sensitive to light and motion. The theory is that the light refraction caused by the water and pennies may mimic the movement of predators, scaring the flies away.

Other solutions to try:

  1. Keep the Area Clean: While this tip may offer some temporary relief, it’s essential to keep your outside space clean. Clear away any food scraps, spills, and rubbish to promptly to discourage flies.
  2. Fly Fans: Flies are less likely to land in areas with a breeze. Consider placing fans strategically around your dining area to create airflow and discourage flies from settling.
  3. Citronella and Essential Oils: Some people find that using citronella candles, essential oil diffusers, or natural fly repellent sprays can help deter flies from gathering.
  4. Cover Food: Use food covers or mesh screens to protect your food from flies. This not only prevents flies from landing on your food but also helps maintain its freshness.
  5. Eliminate Breeding Sites: Flies are attracted to areas with decaying organic matter, like compost piles or outside dust bins. Make sure these areas are well-contained and regularly cleaned to prevent fly breeding.
  6. Consider Professional Solutions: In cases where fly infestations are persistent and disruptive, you might consider seeking professional pest control services.


It’s important to manage expectations when trying home remedies like the penny-in-water hack. While some individuals may report success, others might not experience the same results. Flies are attracted to various factors, including odours, heat, and food, so no single method can guarantee complete fly prevention.

In summary, the penny-in-water hack is a low-cost and non-toxic method that you could try as part of a comprehensive approach to managing flies during outdoor activities.


How to get rid of fruit flies

Getting rid of fruit flies is easier than it seems with my really simple DIY homemade trap. The best part is it uses only 2 ingredients and a few common household items, getting rid of pesky fruit flies naturally and easily.

If you LOVE having a bowl of fresh fruit on your counter, unfortunately, this will bring unwanted guests into your home!

Fruit flies are a nuisance and gather on fruit, near sinks and around kitchen bin cans. They’re unsightly and unsanitary and they don’t just fly around, they lay eggs in your food. They also reproduce like CRAZY, so if you don’t nip the problem in the bud you’re likely to have an explosion of fruit flies within a few weeks.

I have had lots of luck with this simple recipe that uses ingredients you probably already have at home.

How does the fruit fly trap work?

The flies are attracted to the smell of the apple cider vinegar because they love fermenting fruit. They enter the holes in the plastic wrap, go to check out the vinegar, then get stuck in the soap. It’s a clean and quick way to get rid of fruit flies in just a few days.

How to Make the Best Fruit Fly Trap

Into a recycled jam jar/mason jar add half a cupful about 40ml of apple cider vinegar and a few drops off washing up liquid.

Tightly cover the jar with plastic wrap, like clingfilm then secure with a rubber band/ hair band around the lip of the jar so it stays put. Gently poke TINY holes into the plastic wrap using the end of a toothpick. Don’t make them too large or the fruit flies may fly out.

Then just leave the trap out for a few days in areas where fruit flies gather. Toss every few days and refresh with new solution if needed.

So easy and no more fruit flies.


Dr khans’ salad

A big, beautiful salad is the best way to celebrate delicious seasonal produce! I saw Dr Khan from ITV make this on his instagram and I had to make it but I have added some extras


1 Large red pepper

1 block of feta cheese

1 can of chickpeas

1 whole cucumber

1 large red onion

1 large white onion

12 cherry tomatoes

pomegranate seeds

1 Lime

Pack of couscous


Finely chop the onions, tomatoes, cucumber and pepper. Cube the feta cheese and add to a large bowl.

Make up the couscous following the instructions and then mix into the bowl, for the added the bonus of protein stir in one can of chickpeas and stir.

Squeeze in the juice of one large and stir.

Serve on a warm flat bread or just as it comes and garnish with some pomegranate seeds for extra colour and flavour.

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Sticky Halloumi

Sticky Halloumi served on a bed of green salad is another perfect summertime lunch and to cook the halloumi you can also use the BBQ which gives it extra flavour. Services two.


• 1 block of halloumi light 
• 3 tbsp of honey 
• 1 lemon 
• Olive oil 
• Thyme 


1. Slice the halloumi approx 1cm thick
2. Place in a tight container
3. Squeeze the lemon and cover the halloumi with the juice
4. Add in the honey
5. Pop the lid on and shake well so the cheese is all covered
6. Sprinkle the thyme
7. Then leave to marinate for a few hours, the longer you leave it the tastier it will be
8. Add the olive oil to a frying pan and then fry on each size for approx 2/3 minutes
9. Serve with salad 
10. (Optional) If you like a little kick you can add some chilli to this recipe



Garlic Prawns

This is a dish we had in Spain a long time ago and something we all love and use as a Saturday lunch in the summertime. 


• A bag of frozen king prawns 600 or 650 grams this is approx 18-20 large prawns 
• Olive oil 
• 4 Garlic cloves 
• Chopped flap leaves of parsley 


1. Half fill a small overproof serving dish with olive oil or use a ceramic oven-proof dish 
2. Heat the oil up in the oven for 5 minutes 
3. Add the prawns and the garlic sliced 
4. Cook for approx. 15 minutes or until the prawns are pink and the garlic looks very slightly crispy 
5. Sprinkle with the flat leave parsley 
6. Then serve with crusty bread, this is delicious dipped in the remaining oil 


Lamb and Chorizo Casserole


• 100g Chorizo 
• 880g Lamb Neck Fillet 
• 75g Plain Croutons 
• 2 Garlic Cloves 
• 50ml of White Wine 
• 50ml of White Wine Vinegar 
• Half tsp of Oregano 
• Half tsp of Paprika 
• Half tsp of Cumin 
• 100ml Lamb Stock 
• Bay Leaf 
• Parsley 
• Green Beans/Veg 


1. Gently fry 100g of chorizo in a pan. 
2. Once browned remove from the pan and add in and gently fry 800g of lamb neck fillet for a few minutes. 
3. Next pour 75g of plain croutons into a food blender with 2 garlic cloves, 50ml of white wine, 50ml of white wine vinegar, half a tea-spoon of oregano, half a tea-spoon of paprika, and half a teaspoon of cumin. 
4. Add 100ml of lamb stock and blitz to form a paste. 
5. Back to the pan, now add in the chorizo, the bread paste from the blender, and 300ml of lamb stock along with a bay leaf. 
6. Bring to the boil and then cover and leave to simmer for 1 hour 30 minutes.
7. Garnish with parsley and serve with green beans and chunky bread. Enjoy!


Lamb Pittas with Chilli Dip


• 500g Lamb Mince 
• 1 tbsp of Olive Oil 
• 1 tbsp of Vinegar 
• 1 tsp of Mustard 
• Cucumber 
• 420g Red Kidney Beans 
• 1 tsp of Chilli Powder 
• 100g Natural Yogurt 
• Pitta Bread 
• Salad 


1. Divide 1 500g pack of lamb mince into 8 evenly sized patties and place in the fridge to chill for 10 minutes. 
2. Make a salad dressing using 1 tbsp of olive oil, 1 tbsp vinegar and 1 tsp of mustard and stir. 
3. Halve one whole cucumber lengthways and scoop out the seeds from both halves. 
4. Thinly slice the rest of the cucumber and mix with 420g of red kidney beans, toss into the salad dressing and set aside. 
5. Heat a tablespoon of olive oil and fry each of the lamb patties until well cooked and hot. 
6. Meanwhile, combine 1 tsp of chilli powder with 100g of natural yogurt.
7. Toast the white pitta bread and split them in half. 
8. Spread the inside with the yogurt dip and place the patties inside.
9. Serve with salad. 



Tomato and Smoked Sausage

One pot and perfect for camping. 


• Mayonnaise 
• White Onion 
• 2 Garlic Cloves 
• 350g Smoked Sausage 
• Tin of Chopped Tomatoes 


1. Heat 4 heaped spoonfuls of mayonnaise 
2. Add in 1 chopped white onion and 2 chopped garlic cloves and cook for 5 minutes. 
3. Add in 350g of smoked sausages chopped, 2 tbsp of tomatoes puree, 2 tbsp of red wine vinegar, 1 tin of chopped tomatoes, splash of water, 1 vegetable stock cube, and one glass of red wine. 
4. Cook for 30 minutes stirring occasionally. 
5. Serve with rice or bread. 



Sausage and Vegetable Kebabs


• Pack of Pork Sausages 
• Large Courgette 
• Red Pepper 
• Yellow Pepper 
• Couscous 


1. Cut one pack of pork sausages into chunks.
2. Chop one large courgette, one red pepper, and one yellow pepper.
3. Thread the sausage and vegetables onto skewers, brush them with a little oil then grill or BBQ for 15 minutes.
4. Prepare some couscous according to the instructions and then serve together.



Gnocchi and Stilton Bake


• 400g Gnocchi 
• 50g Stilton Cheese 
• 10 Cherry Tomatoes 
• 280g Double Cream 
• Garlic Clove 
• Egg 
• Parsley 


1. Cook 400g of gnocchi according to the instructions.
2. Drain and place in a baking dish.
3. Sprinkle over 50g of Stilton cheese and 10 chopped cherry tomatoes.
4. In a small pan gently cook 280g of double cream with one crushed garlic clove, remove from the heat.
5. Whisk the egg into the cream and then pour this over the gnocchi.
6. Bake in a preheated oven for 5 minutes.
7. Sprinkle over chopped parsley to serve.