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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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)


Cheesy mushroom and quails’ egg breakfast cups – Vegetarian

Cheesy mushroom and quails’ egg breakfast cups


These breakfast cups are really easy to make and so tasty! They’re great for a vegetarian brunch or breakfast… you could also try them with a bit of bacon mixed in with the mushrooms if you’re not veggie!

You don’t need any special equipment, just a standard muffin tin.

Serve warm with a dab of spicy ketchup – you can either buy chilli ketchup or mix regular with a small amount of Sriracha.

Ingredients (made 6)
– 2 flour tortillas
– 1 cup mushrooms
– half a cup of grated cheddar cheese
– 6 quails’ eggs
– freshly ground black pepper
– chilli ketchup to serve (optional)

File_000 (1)1. Preheat the oven to 180°C.
2. Lightly grease six holes in a muffin tin. Use a glass to cut six circles out of the tortillas – the glass works like a cookie cutter. Push each circle into a hole in the muffin tin.

File_001 (1)
3. Roughly chop the mushrooms. Saute in a little oil (or I used roasted garlic butter) for 3 or 4 minutes until they are starting to colour. Divide the mushrooms between the six tortillas circles.

File_0024. Sprinkle the grated cheese over the mushrooms.

File_0035. Crack a quail’s egg on top of the grated cheese. (It helps if you push the centre of the cheese down to make a dip first, so they egg stays in the middle. Guess which one I didn’t do this with!)
Top with black pepper.

File_0046. Bake for about 10 minutes, until the white is set but the yolk is still runny. Keep an eye on them, as the yolk goes from runny to set very quickly! Serve with the spicy ketchup and enjoy.


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Delicious meat free recipes – easy vegetarian meals

Delicious meat free recipes

Here are some delicious recipes to help you on your way to eating less meat!

One pot gnocchi and halloumi with rocket and red pepper
This warm salad only has four ingredients and takes less than 20 minutes to cook. The halloumi adds so much flavour and is complemented brilliantly by the sweet roasted red peppers and the peppery rocket. A real winner for a week night dinner that will also wow if you have guests pop over.
Gnocchi and halloumi salad (1)

Zucchini, Gruyere and pea tart
This simple puff pastry tart is elegant yet easy. I use ready-made pastry for the base, then layer a smooth cream cheese filling with gorgeous vegetables and Gruyere cheese. If you’re watching your weight, just use low fat cream cheese.

Smokey vegetable and black bean enchiladas
You can still have amazing Mexican food if you’re going meat free! The onion, pepper, tomatoes and carrots mean you get lots of lovely vegetables and the black beans provide plenty of fibre. It’s all wrapped up in a smokey, spicy sauce and (of course) topped with cheese!Vegetable enchiladas (8)

Stuffed zucchini rolls
These rolls are surprisingly filling. Use a vegetable peeler to make long strips of zucchini then roll up around cooked rice and ricotta. Then you bake them with a tasty tomato sauce. They’re great as a starter or sharing platter, but it also makes a fabulous main course for two people.
Courgette rolls (6)

Tortilla pizza
If you want a quick, simple snack that is meat free, try these tortilla pizzas. They are much lighter than regular pizzas but no less delicious.  Plus the final bonus is you can choose your own toppings!

Asian ribbon and rice noodle salad
For this salad, a vegetable peeler is your best friend! Use it to make long slices of cucumber and zucchini, then mix with leeks and rice noodles and a delicious Asian dressing. It makes such a healthy light lunch!

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Simple carrot and cabbage soup with omelette rolls

Simple carrot and cabbage soup with omelette rolls
Carrot and cabbage soup with omelette rolls (Twitter)

I really like the addition of the thin omelette rings added at the end of this recipe. It adds some protein and makes the soup more filling. It is one egg per person –  if you are scaling up the recipe for more than one person, do each omelette separately, one egg at a time. More than one egg will make a thicker omelette, and for this you need it to be very thin.

Whilst we are on the subject of thin, a mandolin or vegetable slicer will make your life much easier if you are making this recipe, because it will help you to make very thin slices of carrot. If you don’t have a mandolin, make sure you slice the carrot really thinly so it cooks quickly!

Omelette carrot cabbage soup, 20 01 58.jpg

Ingredients (per person)

– 1 egg, beaten
– 1 carrot, peeled and finely sliced
– quarter head of white cabbage, shredded finely
– 1 bowl of vegetable/chicken stock

1. Place the sliced carrot and shredded cabbage in a pan with the stock.
2. Bring to the boil, then simmer for ten minutes.
Carrot cabbage omelette soup (2)3. Heat a little oil or butter in a medium-large frying pan. Pour the beaten egg in and swirl it over the pan to create a thin layer. Cook for 2-3 minutes until the egg is cooked and starting to colour. Take the omelette out of the pan and roll up.
4. Slice the omelette thinly. Test the soup and season to taste – the vegetables should be cooked but still with a little bite. Pour the soup into a bowl then place the omelette slices on top.

Omelette carrot cabbage soup, 19 59 59.jpg

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Speedy simple spiralizer supper – Zoodles with chorizo and tomatoes

Simple speedy spiralizer supper – Zoodles with chorizo and tomatoes


This meal needed to tick two boxes. One, it needed to be quick! Two, it needed to be quite light. We’ve been eating out a lot this week after having visitors come to stay, so we wanted something to balance out all of the bread and cheese!

This definitely met the criteria. It was delicious and tasty, yet still nice and light. It was cooked in less than 20 minutes as well. I love a chance to use my spiralizer, and these zoodles were great. You could replace them with pasta, if you liked.

Ingredients (serves 2)
– one zucchini/courgette
– 120g chorizo
– 1 small onion
– 1 tomato
– 12 cherry tomatoes
– 2 tablespoons Worchestershire sauce
– 1 tablespoon tomato ketchup
– a few shavings of Parmesan cheese
– salt and pepper


1. Slice the chorizo into half centimetre pieces. Place in a large pan and heat.
2. Cut the onion into wedges and add to the pan.
3. Chop all of the tomatoes and add to the pan. Stir regularly over a medium heat as the tomatoes and onions soften.IMAG1982
4. Spiralize the zucchini using the wide noodle setting. There are step-by-step instructions here. Heat a teaspoon of oil in a large frying pan and add the noodles. They need to saute for about 3-4 minutes.
5. Add a tablespoon each of the Worchestershire sauce to both pans and stir in. Also stir the ketchup into the noodles.
6. Mix noodles together with the cooked chorizo, tomatoes and onions. Season to taste. Serve with shavings of Parmesan.


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Make ahead meal – Smoky chipotle fajitas with speedy guacamole

Smoky chipotle fajitas with guacamole

I’ve got a bit of a busy bit week this week, so I planned ahead for some really easy meals. This was a super speedy one, because I did the time-consuming bit yesterday. While I was making last night’s dinner, I cooked the chicken in the smoky chipotle sauce, then shredded it and put it in the fridge.
So tonight, all I had to do was microwave it, warm up some tortilla wraps and throw together a super-quick guacamole. Ten minutes, max!

So feel free to prep ahead. The chicken could be cooked, shredded and then frozen, just ready to defrost on those busy nights when you need dinner FAST. Next time, I’ll make double portions and freeze half. It was so tasty, I don’t think “next time” is going to be too far away…


Ingredients (serves 2)
– 2 boneless, skinless chicken thighs
– 2 cloves of garlic, peeled and chopped into 3 or 4 pieces
– one small onion, peeled and cut into wedges
– 1 teaspoon each of ground cumin and ground coriander
– 250g passata
– chipotle paste (I used about a tablespoon, but adjust for your spice level)

– one ripe avocado
– juice of half a lime
– 5 cherry tomatoes, chopped

– 6 flour tortillas (I used wholewheat)
– 1 Baby Gem lettuce, shredded

1. Preheat the oven to 180°C
2. Heat a teaspoon of oil in a pan and then brown the chicken on all sides.
3. Mix the passata, chipotle paste, cumin and coriander together, and mix the chicken, onion and garlic in the sauce.
4. Place the mixture in a shallow roasting tin, and cook for 30-40 minutes, until the chicken is cooked through
5. Shred the chicken using two forks to pull it apart. Mix it back with the sauce, onions and garlic.
****This can be done in advance and the chicken can be frozen at this point. You can even follow The Kitchn’s advice about freezing whole fajita meals together in advance.


6. To make the guacamole, peel and de-stone the avocado. Cut half into chunks and mash the other half with a fork. Mix with the juice of half a lime (or more if you like it lime-y), the chopped cherry tomatoes and salt and pepper.
7. Heat the tortillas according to the instructions on the packet.
8. Serve the tortillas with the chicken, guacamole and shredded lettuce, and start building fajitas!


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