Apple Crumble

This classic dessert brings back so many memories of lunchtime in primary school. Before the whole Jamie Oliver school dinners shake up, apple crumble was hands down my favourite. It was so good I remember one day I had seconds…and thirds!

The majority of kids had it with custard, but I hated custard (still do). However, it tasted great without. These days, I have mine with vanilla ice cream, while the rest of my family continue to wonder why I can’t stand custard.

My recipe uses Granny Smith apples, so no need to cook them before hand as you would with Bramley apples.

Serves 6


For the Crumble

  • 160g cold unsalted butter
  • 160g caster sugar
  • 225g plain flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tbsp demerara sugar (optional)

For the filling

  • 8 Granny Smith apples, peeled and diced ~ 1cm thick
  • 2 tbsp caster sugar
  • Juice of 1 lemon
  • 1 tsp ground cinnamon


  1. Preheat oven to 190ºC (170ºC fan)/ gas mark 4. Use a 26 cm oven proof dish at least 5cm deep.
  2. In a bowl, mix in the flour, sugar, cinnamon and nutmeg. Add in slices/cubes of butter gradually while using your fingertips to rub the butter with the flour mix.
  3. Rub in the butter until the mixture resembles bread crumbs.
  4. Pour the diced apples into the dish and add the sugar, cinnamon, and lemon juice. Mix together.
  5. Pour the crumble mix over the apples and even out. Sprinkle a thin layer of the demerara sugar on top.
  6. Put the dish into the oven for 40-45 minutes, until the top is golden.
  7. Leave to cool a little, and serve with custard, vanilla ice cream, or cream.

Turkey & Bacon Pasta

This meal has become quite the go-to. All made in one pan/pot, and is super easy – just be ready to chop up some meat and veg. I have tried this meal with various combinations of turkey, chicken, bacon, and pancetta – they all work great. If you want an extra punch in the cheese sauce, add some grated mature cheddar. The recipe below focuses on the natural sweet and nutty flavour of parmesan, which I love.

Serves 4

460 kcal per serving


  • 250g pasta of your choice (I use penne, or fusilli)
  • 300-350g turkey breast steaks, sliced or diced
  • 150g diced bacon
  • 250ml milk
  • 1 1/2 tbsp butter
  • 1 1/2 tbsp flour
  • 50g grated parmesan
  • 1 large red bell pepper, sliced or diced
  • 1 tomato, diced
  • 1 large handful of spinach
  • 1 tbsp season-all
  • 1 tsp ground garlic
  • 1/2 tsp black pepper


  1. Boil the pasta according to packet instructions.
  2. Heat 2 tbsp of oil into a large pan on a medium-high heat.
  3. Add the pieces of turkey breast steaks, bacon, bell pepper, season-all, paprika, ground garlic, and black pepper to the pan, and fry for 6-8 minutes. Once cooked, remove the turkey and bacon, but keep the juices in the pan.
  4. On a low heat, melt the butter in the pan and then add the flour. Stir for 2 minutes until the mixture becomes a smooth consistency.
  5. Pour in a quarter of the milk at a time, and stir until the mixture blends smoothly.
  6. Add in the grated parmesan and stir until the cheese melts and the mixture is smooth.
  7. Add the diced tomato, spinach, bell pepper, turkey, and bacon back into the pan. Stir into the sauce until the spinach wilts. Taste for seasoning and adjust if necessary.
  8. By now, the pasta should be cooked. Drain and add the pasta to the mixture.
  9. Serve your turkey and bacon pasta with a sprinkling of black pepper, and a few extra shaves of parmesan.

Lamb Leg Steaks with Roasted Sweet Potatoes

I’m back after a long revision, dissertation, and exam period! Although there were no posts, I’ve got plenty of meals in the bag so stay tuned. Head to my Instagram for a few teasers.

This meal includes one of my favourites: the sweet potato. I love sweet potato fries more than regular fries actually. I’ve paired roasted sweet potatoes with pan-fried lamb leg steak, red onions, and a little salad on the side.

Serves 2

440 kcal per serving


  • 2 lamb leg steaks
  • 3 sweet potatoes, cut into evenly sized chunks
  • 1/2 red onion, sliced
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 1 1/2 tsp season-all
  • pinch of salt
  • 3 tbsp olive oil


  1. Preheat oven to 200ºC (180ºC fan)/ gas mark 6.
  2. Place potatoes onto a baking tray and toss in 2 tbsp olive oil, 1/2 tsp season-all, 1/2 tsp black pepper, and 1/2 tsp paprika.
  3. Bake for 40 – 50 minutes, turning every 15 minutes.
  4. When the potatoes have reached the 30 minute mark, season the lamb with 1 tbsp olive oil and 1 tsp season-all.
  5. Heat a pan to a medium heat then place the lamb steaks in the pan.
  6. Cook for 4 minutes on each side, then take out of the pan to rest for 5 minutes.
  7. Place the sliced red onions in the pan and fry until softened.
  8. By now, the sweet potatoes should be cooked. Finish them off in the pan with the red onions, and serve with the lamb leg steaks.
  9. Enjoy with a side salad or mixed vegetables.

Oreo Cupcakes

Oreo Cupcake (1)

My take on the Oreo cupcake. Oreo cookie at the base, Oreo’s through the buttercream, and Oreo crumbs on top. It’s currently exam/study season which means I get cravings for something sweet. A great excuse for cupcakes! I used the Wilton 1M open star tip to pipe the icing onto the cupcake. I also used the vanilla buttercream from Betty Crocker as a little cheat.

Makes 12 cupcakes


  • 100g self-raising flour, sieved
  • 30g cocoa powder, sieved
  • 120g caster sugar
  • 140g unsalted butter, soft
  • 2 large eggs
  • 1/4 tsp baking powder
  • 1 1/2 tbsp milk
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 20 Oreos (8 crushed, 12 whole)
  • 400g vanilla buttercream (I like the Betty Crocker brand)


  1. Preheat oven to 180ºC (160ºC fan)/ gas mark 4. Line a 12 hole cupcake tray with paper cases. Place one Oreo into each case.
  2. In a bowl, cream together the butter and caster sugar using a spoon until pale.
  3. Beat in the eggs, and fold in the flour, cocoa powder, baking powder, and salt.
  4. Add in the vanilla extract and the milk, and mix together until you have a smooth chocolate cupcake batter.
  5. Spoon the batter into each case until half or two-thirds full.
  6. Place in the oven for 20 minutes, or until a toothpick or knife comes out clean when inserted into one of the cupcakes. Leave to cool.
  7. Mix the crushed Oreos and buttercream together. Until well combined. Leave about 1 tbsp of crushed Oreos for sprinkling.
  8. When the cupcakes have cooled, spoon the buttercream into a piping bag with a star nozzle. Pipe the buttercream in a spiral motion.
  9. Sprinkle the remaining Oreo crumbs on top of the cupcake, and enjoy.

Red Snapper with Pasta & Tomato Sauce

One of my favourite types of fish is the red snapper. It’s lean, moist, and has a distinctive sweet taste. This fish can stand up to many combinations of seasonings too. I made it pan-fried, and served it with some fusili and a quick tomato sauce. It was a very filling dinner, and takes 30 minutes to make (if you’re good at multi-tasking!). I tried this meal with rice instead of pasta, and it was just as tasty.

Serves 2

380 kcal per serving


  • 2 red snapper fillets
  • 180g pasta
  • Vegetable or sunflower oil

For the Tomato Sauce

  • 4 vine tomatoes
  • 125g white mushrooms, chopped
  • 1 red bell pepper, diced
  • 1 1/2 tbsp tomato puree
  • 1 tsp all-purpose seasoning
  • 1/2 tsp paprika
  • 1 tsp chilli flakes
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp allspice
  • 1 tbsp honey


  1. Boil the pasta according to packet instructions.
  2. Heat 2 tbsp of oil into a large pan on a medium heat.
  3. Blend 2 of the vine tomatoes, and dice the remaining 2.
  4. When the oil has heated, add the diced bell pepper, diced and blended tomatoes, and mushrooms into the pan. Add the tomato puree and mix together.
  5. Add the rest of the ingredients for the sauce to the pan. Lower the heat slightly, and leave to simmer for 20 minutes. Stir occasionally.
  6. When the sauce is nearly finished cooking, lightly season the red snapper fillets with 1/2 tsp of all-purpose seasoning.
  7. In another pan, heat 1 tbsp of oil on high heat.
  8. Lay the fillets gently into the pan, skin side down. Fry for 2 minutes.
  9. Turn the fillet to its other side and fry for a further minute. Leave to rest afterwards for 2 minutes.
  10. By now, everything should be ready to serve.

Fried Chicken Strips

This was my first time making these, and it was so easy. They came out crispy on the outside, and juicy in the middle. Have these chicken strips with your favourite dips, as a side, or even use them to make a chicken strip burger. For an extra crunch, add some panko breadcrumbs.

Serves 2

350 kcal per serving


  • 2 skinless chicken breast fillets
  • Vegetable or sunflower oil
  • 1 large egg
  • 2 heaped tbsp flour
  • 4 tsp all-purpose seasoning
  • 2 tsp smoked paprika
  • 1 tsp chilli flakes
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp allspice
  • 1/2 tsp ground ginger
  • Pinch of salt


  1. Pour oil into a large frying pan until the base is just about covered. Heat oil on a medium heat.
  2. Cut the chicken breast fillets into 1-1.5 cm wide, 8-10 cm long strips. Season the strips with a pinch of salt, 1/2 tsp black pepper, and 1 tsp all-purpose seasoning.
  3. In a bowl, beat the egg.
  4. In a separate bowl, add the flour and the remaining all-purpose seasoning, paprika, chilli flakes, black pepper, garlic, and ginger. Mix together with a spoon.
  5. Coat the strips with the flour mix, then coat with egg, then return for a final coat of flour. Be sure to shake off the excess flour or egg each time you coat.
  6. Add the strips to the frying pan and fry for 6-8 minutes, turning the strips regularly for an even golden brown colour.
  7. Drain on some kitchen roll, then serve.

Honey-Soy Chicken Wings

Honey, soy sauce, and lemon are a great combination. These three ingredients (with the help of some seasoning, of course) can be used to liven up some chicken wings! For this recipe, I left the chicken wings whole, but feel free to break them down into wingette, drumette, and wing tip. If you don’t have a use for the wing tip, make a nice chicken stock with them instead.

Yields 10-12 whole wings

120 kcal per wing


  • 1kg chicken wings
  • 8 tsp soy sauce
  • 5 tsp honey
  • Juice of 1/2 lemon
  • 1/2 tsp ground garlic
  • 1/2 tsp ground ginger
  • 1 tsp all-purpose seasoning
  • 1 1/2 tsp 5 spice
  • 1/2 tsp chilli flakes


  1. Preheat oven to 180°C (160°C fan)/ gas mark 4.
  2. In bowl, mix together the soy sauce, honey, lemon juice, garlic, ginger, all-purpose seasoning, 5 spice, and chilli flakes.
  3. Dip each wing into the marinade and place onto a tray. There should be around half the marinade left over; save this for later.
  4. Place the lightly marinaded chicken wings into the oven for 15 minutes.
  5. Take out the chicken wings and layer with with more of the marinade using a spoon or pastry brush. Flip the chicken wings, layer again, and place back into the oven for 15 minutes.
  6. Repeat step 5.
  7. The chicken wings should now be a glistening golden brown and ready to eat.

 Tip: If you want less work cleaning the tray, line it with 2 layers of foil before placing the wings on to cook.

Hoisin Turkey with Rice

Perfect for a mid-week dinner where little effort is needed. This dish can be made with turkey or chicken. Thigh meat is dark and more flavoursome than white breast meat, however, it has slightly more calories and fat. I prefer to use turkey thigh fillets as it fairs well as a low fat source of protein, similar to chicken breast. On top of that, the flavour of dark meat is still there, and it’s cheaper.

Serves 3

400 kcal per serving


  • 500g boneless & skinless turkey thigh fillets, diced
  • 180g of rice (Basmati or long grain)
  • 100g green beans, halved
  • 1/2 courgette, chopped
  • 1 red bell pepper, chopped
  • 1 tbsp soy sauce
  • 3 tbsp hoisin sauce
  • 1 1/2 tbsp vegetable oil
  • 1/2 tsp ground garlic
  • 1/2 tsp ground ginger
  • 1 tsp 5 spice
  • 1/2 tsp chilli flakes


  1. Wash rice thoroughly (at least 3 times), and cook using packet instructions.
  2. In a pan, heat the oil on a medium-high heat, then fry the turkey until browned.
  3. Add the garlic, ginger, 5 spice, and chilli flakes. Stir so that the turkey is combined with the the seasonings.
  4. Add the chopped courgette, red bell pepper, and green beans to the pan and stir. Sauté for 3 minutes.
  5. Lower the heat, and add the soy sauce and hoisin sauce. Stir and leave to simmer for 10 minutes.Check for seasoning and adjust to your taste.
  6. Serve with the rice.

Easy French Toast

A brunch-time favourite! This French toast recipe includes cinnamon, nutmeg, and vanilla for added flavour. This tastes great with a little maple syrup, Nutella, and berries.

Serves 2

280 kcal per serving


  • 2 eggs
  • 125ml of milk
  • Butter
  • 2 tsp of vanilla extract
  • 1/4 tsp of ground nutmeg
  • 3/4 tsp of ground cinnamon
  • 4 slices of bread
  • Syrup (Maple, golden, etc.)


  1. Beat together the eggs, milk, vanilla extract, ground cinnamon, and ground nutmeg.
  2. Dip slice of bread into the mixture, coating both sides.
  3. In a non-stick frying pan/skillet, melt ½ tbsp of butter on a medium heat.
  4. Add slice of bread into the pan and fry until golden brown on both sides. Repeat for each slice of bread.
  5. Serve with your choice of syrup.

Tip: Day old bread will soak up more of the mixture without falling apart.