Broad Bean and Prosciutto Pasta

Days are getting warmer and we want something quick and easy to make. Can make it for 2, just add more beans, 1 or 2 slices of proscuitto, and an extra bit of creme fraiche

Serves 1

75g Tagliatelle
About 8-12 Pods of Broad Beans, Beans out of Pod (There is usually 3-6 Beans per pod so I got about 25)
1 - 2 tbsp Creme Fraiche (you can use reduced fat Creme Fraiche)
3 Slices of Prosciutto,  cut up
Olive Oil
Salt and Black Pepper
2 tbsp Grana Padano

1. Boil water in a pan and add the pasta to the boiling water and follow cooking times for the pasta. 3 mins before pasta is finished booking add the broad beans

2. Meanwhile fry the prosciutto in a frying pan with oil. Cook until it crisps. Take off heat and put on kitchen roll and dab.

3. Drain the pasta and bean pan of water and return to a low heat and add the prosciutto, creme fraiche, salt and pepper and 1 tbsp grana padano. Give a stir and heat through.

4. Serve by topping with the rest of the grana padano.

Lemon Chicken with Greek Roasted Vegetables

So it's Sunday and in the middle of the Summer? You don't want to spend too much time in the kitchen. Here is a lovely recipe to sink your teeth into. Full of summer flavours.

Serves 4-6

1 Large Whole Chicken

Lemon and Garlic Dressing
1 Lemon, juice (But keep the halves after getting the juice out)
3 tbsp Olive Oil
3 Garlic Cloves, crushed

Roasted Vegetables
2 Red Onion, cut into wedges
3 Courgettes, sliced
2 Red Peppers, cut into large chucks
1 tbsp Olive Oil
6-8 Garlic Cloves, left whole
3 tbsp Green Olives
3 tbsp Black Olives
400g Can of Chickpeas, drained
150g Feta Cheese, crumbled
Handful of Oregano
Handful of Mint

New Potatoes (Optional)
500g New Potatoes
Knob of Butter
About 8 Mint Leaves

1. Preheat the oven to put 200c/180c fan assisted. Place the chicken in the roasting tray and score the front of the chicken and on the legs. Make the dressing by mixing the lemon juice, garlic, olive oil and seasoning in a bowl. Take 4 tbsp of the dressing and rub all over the chicken. Then place the two halves of the juiced lemon and place in the chicken. Cover with tin foil and put in the preheated oven for 30 minutes.

2. While in the oven mix the courgettes, garlic cloves, red peppers, red onions, oregano and mint in a bowl and mix with 1 tbsp of dressing and 1 tbsp of olive oil. Toss in the bowl so the dressing/olive oil covers the vegetables.

3. After the 30 minutes uncover the roasting tray and place the vegetables in the tray around the chicken and drizzle the remaining dressing over the chicken. Then place the foil back over the tray and place back in the oven for a further 30 minutes.

4. After 30 minutes remove the tin foil. Then place back in the oven for a further 30 minutes.

5. After the 30 minutes remove the chicken and rest on a tray. While it rests add the chickpeas and olives to the vegetables and mix. Then top with feta cheese and black pepper. Put back in the oven for 10 minutes.

6. (Optional) For the new potatoes, put the new potatoes (if too big cut in half), the mint leaves, a pinch of salt and top with water in a large pan. Boil until you can stick a fork in the potato with ease (should take 10 minutes). Drain the water and add butter and give a good shake in the pan.

7. Carve the chicken and serve with potatoes (And white wine, if you have it).

Καλή όρεξη! (Greek for enjoy your meal)

Gareth's Cookies

Now what starts with the letter C? Cookie starts with C, Let's think of other things, That starts with C, Oh, who cares about the other things?, C is for cookie, that's good enough for me.

Makes 20 - 24 Cookies

150g Unsalted Butter. cubed at room temperature

150g Golden Caster Sugar

1 tsp Vanilla Extract

1 Large Egg

½ tsp Bicarbonate of Soda

225g Plain Flour

225g Milk Chocolate (Dairy Milk, Galaxy, any good quality chocolate), roughly chopped

1. Preheat the oven to 200c/180c Fan assisted. 

2. In a bowl mix the butter and sugar together. Then add the vanilla and egg to the mixture and mix in. Then add the flour and bicarbonate of soda. When it starts to thicken add the chocolate and give one final mix

3. Layer the baking tray with greaseproof paper. Then take a tablespoon of cookie dough and put on the tray. For each tray put no more than 6 on them to prevent sticking (I was using a 24 x 18 cm tray).

4. Put in the oven for 8 - 10 minutes. They should be golden brown. Leave to cool on the tray before transferring to a wire rack. (Do I really need to give serving suggestions... Enjoy!)

Share or be naughty

Lemon and Lime Biscuits

Similar to a previous recipe. These are quite refreshing for the summer

Makes 24 - 26 Biscuits

150g Butter. cubed and to room temperature
100g Caster Sugar
Zest and Juice of 1 Lemon
Zest and Juice of 1 Lime
225g Plain Flour, plus extra for dusting
½ tsp Baking Powder

Topping (optional)
250g Icing Sugar
4-5 tbsp Lemon and Lime Juice







1. Beat the butter and sugar together. Then add the lemon and lime juice and zest and give another mix. Finally add the plain flour and baking powder. It should be able to form a big ball. Wrap in cling film and put in the fridge for 30 minutes. 

2. I personally divide it into two parts as it is easier to roll out. Roll out the dough on a floured surface. Use 6 or 7 cm cutters. Roll to just over ½cm and use cutter to create the round shape. Repeat with the other bit of dough. Place on a greaseproof papered tray. Put in the oven for 10 minutes or until golden brown. Place on wire rack to cool. 

3. If you want to deck them with icing, mix all of the ingredients in a bowl. It should have thick consistency. It too thick use more juice and if too runny add more icing sugar. Place 1 teaspoon on each biscuit and spread. Leave to harden.

Chicken Parcel with Summer Potato Salad

The days are getting warmer and the food is more lighter. So here is the start of the summer season. Chicken is a good staple for any summer dish and the potato salad is a good accompaniment.  A meal done in under 30 minutes!

Only cooking for yourself? Leave the other prepared breast
for another day

Serves 2

2 Large Chicken Breasts
1 Ball of Mozzarella Sliced
8 Streaky Bacon Slices
Olive Oil
Salt and Pepper
Rocket

Potato Salad
6-8 New Potatoes, cut in half
2 tbsp Mayo
1 ½ tsp Dijon Mustard
2 tbsp White Wine Vinegar
Handful of Chopped Chives
Salt and Pepper


1, Heat the oven to  200c/180c fan assisted. The take a chicken breast and make a cut in the middle of the chicken, on the side half way deep. Put the mozzarella slices in the chicken. Then lay 4 rashers of bacon down and lay the chicken on top. and wrap the chicken in bacon and season. Repeat this for the second breast.

2. Heat some oil in a frying pan. Fry the chicken breast one at a time starting with the side where the bacon strips meet. Flip after 4-5 minutes or when the chicken goes white then cook other side.

3. Then put the chicken on a tray and put it in the oven for 20 minutes.

4. For the potato salad. Boil the potatoes until they are just cooked. Leave to cool. While cooling, mix all the other ingredients in a bowl. Then when the potatoes are cool mix with the mixture.

5. Plate the chicken, potato salad and rocket.

Slow Cooked Bolognese

Bolognese is one of those mid week meals that we all love. But sometimes making it can be a drag especially after a long day at work.. Sometimes you just want to throw it all in a pot, leave it to cook and then enjoy later. Well lucky for you I have a recipe for slow cooked Bolognese. Fry off a few things then stick it all in the slow cooker for later.

Serves 5-6

1 Onion, Diced
2 Garlic Cloves, crushed
500g Minced Beef
100g Bacon Lardons
1 Red Pepper, chopped
1 Carrot, chopped
8 Mushrooms, sliced
100ml Beef Stock
2 tbsp Plain Flour (to thicken)
1 Small Glass of Red Wine
2 Cans of Chopped Tomatoes
2 tbsp Tomato Puree
Splash of Worcestershire Sauce
1 tsp Oregano
2 Bay Leaves
1 tsp Thyme
Olive Oil
Salt and Pepper, to season

Serve with a bit of parmesan

1. Take the pot out of the slow cooker and put on the hob. Heat a bit of olive oil, Then add the beef mince and bacon. Cook til browned. Then add the garlic, onions, peppers and mushrooms, cook for a further 2 minutes.

2. Put back in the slow cooker and put on a low heat. Add the rest of the ingredients to the pot and give a final stir. Leave to cook for 6-8 hours.

3. Just before the Bolognese is done, boil your favourite pasta (follow the instructions on the pack). Top with grated parmesan and it's ready to serve.

Cherry Bakewell Cake

Dedicated to the first and biggest influence to my baking. All I can say its a lovely cake. Mwynhewch eich bwyd!

Makes 1 Cake

3 Eggs
200g Self Raising Flour
200g Butter, cubed and at room temperature
200g Golden Caster Sugar
50g Ground Almond
1 tsp Vanilla Extract
1 tsp Baking Powder

Topping/Filling

200g Cherry Jam
175g Icing Sugar
6 tsp Water
Handful of Flaked Almonds
75g Glace Cherries, halved (Optional)

1. Preheat the Oven to 180c/160c Fan Assisted. Line 2 20cm Cake tins.

2. In a food processor or by hand cream the butter and the sugar. Once combined mix the eggs and vanilla extract. 

3. Then add the ground almonds, self raising flour and baking powder and mix till combined. 

4. Then divide between the two tins and bake for 25 - 30 minutes or until golden. Leave to cool on a wire rack.

5. For the topping of the cake take the icing sugar and mix with water. Add a tsp at a time and it should be thick and smooth. If too thick add a tsp of water. For assembling the cake, take a sponge and spread the cherry jam and then other sponge. Add the icing on top, if it spills over the side it doesn't matter (gives it a unique look). Scatter with flaked almonds and optional cherries.