Gluten free pork, chestnut and mushroom stuffing

Gluten free pork, chestnut and mushroom stuffing

I absolutely love stuffing and have already posted a recipe for my ultimate pork, leek and roasted chestnut stuffing loaf.

This year, I’ve updated the recipe to make it gluten free. My original recipe used sausage meat,  but I couldn’t find any sausages here in Malaysia that didn’t include wheat flour… so I had to update the recipe. However, I did manage to find gluten free bread (which is good, because when I tried to make it myself the other week it was a total disaster). The bread I used made the mixture slightly dry, so I also used a beaten egg to bind it all together.

Just like with the original recipe, you can make it on the day, or you can make it advance. Just pop it in the freezer and it will keep for up to 3 months. It cooks really well once it has been defrosted. I recommend making it in a loaf tin so that it is easy to slice and serve.

Even if you’re not cooking for a crowd, I’d recommend making extra – the leftovers are amazing on sandwiches.

Ingredients (serves 8-10)
– 450g minced pork
– 150g chopped bacon
– 1 white onion, finely chopped
– 200g shiitake mushrooms, roughly chopped
– 2 garlic cloves, minced
– 100g gluten free bread crumbs
– 125g roasted, peeled chestnuts, roughly chopped
– 1 teaspoon each of dried sage, dried thyme and rosemary
– 1 egg, beaten

1. Heat a little oil in a frying pan (or use butter – it is nearly Christmas, after all!). Saute the bacon, onion, garlic and mushroom for 4 minutes until softened. Leave to cool.
2. Take a large bowl and mix together the minced pork, breadcrumbs, chestnuts and herbs. Once the bacon, garlic, mushrooms and onion are a little cooler, add them in as well. Mix the ingredients together really well with the beaten egg. Season.
3. Transfer the stuffing mixture into the loaf tin, pressing it in really well. You want it to be very compact.
4. At this point, you can wrap it very securely in cling film and freeze. To defrost, take it out of the freezer and defrost in the fridge overnight. Ensure it is thoroughly defrosted before cooking.
5. To cook, preheat the oven to 180°C. Place in the oven for 15-20 minutes until all of the meat is cooked through. To serve, lift the stuffing out of the loaf tin (the baking paper helps with this!) and cut into slices.

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Crispy chicken nachos with peri peri garlic sauce

peri-crispy-chicken-tacos-2There are so many things that I love about this recipe. It has very quickly become one of my favourite, and I’ve made it at least once a week for the past month. I don’t regularly repeat recipes, so this one is definitely special!

I love that the chicken is baked, not fried. I love the tangy, creamy dressing that totally lifts all of the other ingredients. I love the crisp lettuce. I love the soft taco cups that have a bit of a crunch but don’t cut your mouth to pieces. I could go on…!

I usually try to be quite generic with my ingredients and not recommend specific brands, but I’m naming one in this recipe. I use a Nando’s peri peri garlic sauce to make the dressing and I’d definitely recommend you do the same. Their sauce is awesome!


Ingredients (makes 4 taco bowls)
– 200 grams chicken breast strips
– 60 grams breadcrumbs (you can use Panko for extra crunch, but normal breadcrumbs are perfectly fine)
– 1 teaspoon smoked paprika
– 2 eggs, beaten
– 1 tablespoon plain flour
– 4 flour tortillas
– half a head of lettuce, shredded (something with a crunch, like iceberg or romaine)

For the sauce:
– 3 tablespoons mayonnaise
– 3 tablespoons Nando’s Peri Peri Garlic sauce
– 2 teaspoons lime juice
– 1 tablespoon tomato ketchup

1. Preheat the oven to 180°C
2. Mix the breadcrumbs and paprika together, then season with salt and pepper. Whisk the egg and flour together well in a separate bowl.
3. Dip the chicken first in the egg, then coat in the breadcrumbs. Place on a lined baking tray.
4. Repeat with the other pieces of chicken, then bake for 15-20 minutes until the coating is crisp and the chicken is cooked through.
5. While the chicken is in, push each of the tortillas into an individual bowl and bake at the same temperature until the tortillas hold the “bowl” shape. This usually takes about 12 minutes.
6. Mix together the sauce ingredients. Shred the lettuce.
7. Remove the chicken from the oven and slice each piece. Build the tacos by lining a bowl with shredded lettuce. Top with chicken pieces and then drizzle the sauce over the top. Yum!

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Enchilzone – an enchilada-calzone

enchilada-calzone-enchilzone-3There are a lot of cool ideas for food mash ups, but an enchilzone is my new favourite. I had the idea when we were travelling recently and ate at a restaurant that had Italian food and Mexican food on its menu. My brother and I were discussing combining the two. Fajita pizzas would be an obvious choice. Maybe burrito filling layered between tortillas like a lasagne. We had many ideas, but our winning one was definitely an enchilzone though!

It is a delicious enchilada filling, encased with a crunchy folded tortilla like a calzone pizza and baked with the enchilada sauce over the top. And plenty of cheese, of course! I used a chicken filling, but you could experiment with whatever you like in your enchiladas.

Ingredients (makes 4 enchilzones)
– 300g passata
– 2 teaspoons each of: ground cumin, oregano, brown sugar, ground coriander, paprika and chilli powder (optional)
– 1 medium sized onion, peeled
– 2 garlic cloves, peeled
– 2 peppers (your choice of colours – I use a green and a yellow)
– 2 chicken breasts
– 4 flour tortillas
– 150g grated cheese (such as cheddar or Monteray Jack)

To serve – sliced jalapeños and soured cream


1. Preheat the oven to 180*C. Pour the passata into a small saucepan with half of each of the spices. Simmer over a low heat and leave to thicken. Stir occasionally.
2. Slice the onion, garlic, peppers and chicken. Heat a little oil in a large frying pan and sauté the onion and garlic for about 2 minutes. Add the chicken and stir for five minutes, then add the pepper.
3. Stir in the other half of the cumin, oregano, sugar, coriander, paprika, and chilli powder to the chicken and vegetables. Coat thoroughly. Cook for about 10 minutes until the chicken is cooked through. Taste and season with salt and pepper.
4. Place a quarter of the chicken mixture in the centre of a tortilla and fold over. (You can use a dab of the tomato sauce as a glue if necessary.) Repeat three times.
5. Taste and season the sauce. Spoon over the folded tortillas in a line down the centre. Sprinkle the grated cheese over the top.
6. Bake for 15 minutes until the tortillas are crisp and the cheese is melted. Serve with sliced jalapeños and soured cream.

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Homemade lamb kebabs

Homemade lamb kebabs

Homemade lamb kebabs 2

It’s not often I eat the same meal two nights in a row. In fact, I enjoy experimenting and trying out recipes so much that I end up making new meals rather that repeating ones I enjoyed. Every so often I remember something I loved and wonder why I haven’t made it again recently… then I’m right back to experimenting.

This was an exception though – I was thrilled to make this again. Eating it two nights in a row was an absolute treat. These homemade kebabs are so delicious and quite quick to make, even with making your own flatbreads. It’s an assembly job, so I’m going to deal with each bit separately.

These instructions will make 4 kebabs – serves 2.

This isn’t my recipe, it’s from BBC Good Food. They’re called quick flatbreads, and they are definitely speedy.
Take 200g plain flour and 1 quarter teaspoon of salt, and mix in 100ml of water. Add in 2 tablespoons of light oil and knead together for 5 minutes into a dough. You may need to add more flour or water to make a soft dough, but these proportions have worked well for me.
You can cook straight away or leave to rest for 30 minutes. Separate into four equal sized balls. Roll out each ball with a rolling pin on a floured surface. I’m not good at making them circular, but I’m going to pretend I was deliberately going for the rustic look.
To cook, heat a little oil in a frying pan and cook the flatbreads on both sides for 1-2 minutes each. Place on kitchen roll to absorb excess oil until ready to use.

Lamb kebabs (1)

-250g very thinly sliced lamb (I use a cut called sukiyaki, which is basically shaved lamb)
– half a red onion, peeled and cut into half moons
– 3 garlic cloves, peeled and thinly sliced
– 2 teaspoons smoked paprika
– 1 teasoon dried oregano
– 1 teaspoon dried thyme
– half a teaspoon celery seeds
– 1 tablespoon Worchestershire sauce

1. Heat a little oil in a frying pan and cook the onion and garlic for 3-4 minutes until softened and turning translucent.
2. Add the lamb and spices to the pan, along with the Worchestershire sauce. Stir well and cook until the lamb is done to your liking. Season with salt and pepper.

Lamb kebabs (4)

This is up to you, you can top your kebab with whatever you like. To me, pickles and garlic sauce were non-negotiable, but go with what your tastebuds tell you.

I always have roasted garlic in my freezer, so I could make a roasted garlic mayonnaise in seconds. I took four cloves out of the freezer bag and when they had softened slightly, I mashed them with four tablespoons of mayonnaise and a little salt. That’s it!

I had pickled some cucumbers recently, using this advice from Feasting At Home. They are awesome and so they went on top, along with a sprinkling of parsley.

Lamb kebabs (5)

To assemble, take a warm flatbread, spoon on some of the lamb, then top with pickles and the garlic mayo. Sprinkle over some chopped parsley, wrap up and enjoy.

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Chicken fajitas with roasted red pepper and tomato sauce

Chicken fajitas with roasted red pepper and tomato sauce

Roasted red pepper tomato chicken fajitas (2)

Someone posted on Twitter today that they’d been at the check out in a supermarket, and the cashier had been shocked to learn that she was planning on making her own spaghetti sauce. Isn’t that a shame? A tomato pasta sauce is so easy to make, and will be so much better for you than one that comes from a jar. So many of those brands have such high levels of salt and sugar, and buying them is much more expensive than making your own.

It’s the same with Mexican food. Those kits are really pricey, but all you need to make your own fajita / enchilada / burritos are a few teaspoons of spices. This recipe is my own version of an Old El Paso roasted tomato fajita kit. The roasted peppers, tomato and onions make a really intense, flavourful sauce, which is delicious with a big dollop of soured cream (although I don’t know many things that aren’t delicious with soured cream!). By the way, have you tried soured cream with roasted garlic? It may change your life.

Processed with MOLDIV
Processed with MOLDIV

Have a go at making your own version of the kits. You won’t regret it! Also, if you’re a fan of Tex Mex food, have a look at my easy recipes for smokey chipotle fajitas, salsa verde chicken, pulled pork fajitas and Philly cheese steak quesadillas.

Ingredients (serves 4)
– 500g chicken breast or boneless thigh, cut into bite-size pieces
– 1 red pepper
– 1 red onion
– 300g tomatoes (I used a mix of salad and cherry)
– 2 garlic cloves
– 1 teaspoon each of ground cumin, ground coriander and smoked paprika
– 1 teaspoon chilli powder (optional)

To serve: flour tortillas, sliced jalapenos and soured cream

Roasted red pepper tomato chicken fajitas (1)

1. Preheat the oven to 200°C.
2. Roughly chop the tomatoes, garlic and pepper. Peel and slice the red onion into half moons. Placce in a roasting tin and roast for 40 minutes.
3. Heat a little oil in a large frying pan and add the spices. Stir well for 1 minute until they become fragant, then add the chicken. Brown the chicken on all sides.
4. Tip the roasted vegetables into a blender and pulse to make a sauce. Season to taste with salt and pepper. (You may need to add a little sugar to the sauce at this stage, depending on how acidic your tomatoes were).

5. Pour the sauce over the chicken and simmer for 10 minutes until the sauce is slightly thickened and the chicken is cooked through.
6. Serve with warm flour tortillas, lots of soured cream and sliced jalapenos. You can build the fajitas yourself or have people assemble them at the table.

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Roasted red pepper tomato chicken fajitas (1)

Creamy roasted red pepper sausages – only 3 ingredients!

Creamy roasted pepper sausages (2)

Creamy roasted red pepper sausages

I live in Malaysia now. It’s a fantastic place to live and I’m loving exploring all of the different cuisines. I am so lucky to able to experience such a wide range of food cultures and I’m really trying to make the most of it while we’re there. I try, I like, I try to replicate in my kitchen at home! In fact, I hadn’t realised how much my cooking had been influenced until I got back to England this summer. Lots of the ingredients I’ve come to take for granted are hard to get hold of here, so I’ve had to adapt again.

Of course, one thing I’ve missed in Malaysia is good quality pork sausages. They’re not easy to come by and they’re often extremely expensive. So while I was back, I treated myself to this amazing sausage dish.

Creamy roasted pepper sausages (2)

The creamy sauce that accompanies the sausages actually only has two ingredients, so it is ridiculously simple to make, but I can promise you it is so delicious. You can serve the sausages and sauce with whatever you like, but I went for braised peas and red cabbage with mine. I’m also a little bit obsessed with hasselback new potatoes at the moment, so I included those too.
Hasselback new potatoes (2)

Look how beautiful they are! Take each new potato and make vertical cuts halfway down all along one side. Toss in oil, salt, black pepper and dried herbs of your choice (I like thyme and rosemary). Cook in a preheated oven at 200°C for 40-50 minutes until cooked through.

Ingredients (serves 4)
– 8 good quality sausages (I used pork and leek)
– 125g mascarpone
– 400g roasted red peppers in oil

To serve – hasselback new potatoes, red cabbage and peas

Creamy roasted pepper sausages (1)

1. Heat a small amount of oil in a large frying pan and brown the sausages. Continue to cook gently for 10-12 minutes until the sausages are cooked through.
2. Drain the red peppers (if you save the oil, you can use it like regular olive oil with added flavour!) and put into a food processor. Blend until smooth.
3. Add the mascarpone and blended red peppers to the sausages in the frying pan and stir well to combine. Once the sauce is warmed through, season to taste. Serve with the potatoes and braised vegetables.

That’s it! Enjoy!

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Creamy roasted pepper sausages (1)


Cod and chorizo one pot

Cod and chorizo one pot

Cod and chorizo one pot meal (8)

This was my first attempt at making a video of one of my recipes. Let me know what you think! Scroll down for the written recipe.

Ingredients (serves 4)
– One onion, chopped
– 200g chorizo, sliced
– 400g tin of cooked lentils, drained
– 400g tin of chopped tomatoes
– 4 cod fillets
– handful of chopped parsley

Cod and chorizo one pot (1)

1. Heat a little oil in a large frying pan. Add the chopped onion and cook for a few minutes until slightly softened, then add the sliced chorizo. Stir for five minutes.
2. Tip in the drained lentils and stir in well. Next, pour in the chopped tomatoes. Half fill the tomato tin with water and add to the pan. Season to taste
3. Place the cod fillets in the pan – try to space them out. Simmer gently for seven minutes until the cod is cooked though.
4. Scatter the chopped parsley over the top. Serve with fresh vegetables and crusty bread to mop up all that lovely sauce!

Cod and chorizo one pot (2)

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Cod and chorizo one pot (9)