Jamie’s Chicken, Lemon and Spinach Traybake

4 large potatoes, cut into wedges

6 large garlic cloves, bashed in their skin

1 lemon, quartered

small bunch of basil

2 chicken thighs and 2 drumsticks

3 handfuls of spinach

Preheat oven to gas mark 5; toss the wedges with olive oil, salt, pepper, garlic cloves, lemon quarters, basil and chicken; bake for 45 minutes until cooked through, throw washed spinach in to wilt for a few moments…..now enjoy!

ooooooo yummy!

I stumbled across these great suggestions! Check out the Protein Salad and the Chicken n Blackberry in particular! And oh my gosh…Crunchy Cherry Sunflower Seed Wraps!!! I am so on the sprouts n shoots at the moment that this one is utterly perfect for me!



Plus also what an awesome selection of delicious recipes! Irresistible! http://www.prevention.com/food/healthy-eating-tips/25-delicious-and-clean-detox-dishes?cm_mmc=Spotlight-_-1292454-_-05142013-_-25-Detox-Dishes-hed

Chicken and pea risotto

I love risotto- such a lovely dish to eat and so much potential for favourite ingredients

Chicken and pea risotto


For the risotto
For the chicken

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. For the risotto, heat the oil in a pan and fry the onion until soft. Add the rice and stir well, then add the wine and simmer until reduced completely. Add a good ladleful of the hot stock and stir continuously. When all this has been absorbed, add more stock. Continue adding more stock, stirring continuously, until the rice is cooked.
  3. Season with salt and freshly ground black pepper and stir in the peas, asparagus, spinach, basil and cream
  4. For the chicken, season the chicken breasts well with salt and freshly ground black pepper. Heat the oil in a frying pan and place the chicken breasts skin-side down. Fry the chicken breasts on both sides until lightly browned.
  5. Place the chicken breasts in an ovenproof dish and pour in enough stock to come one third of the way up the sides of the chicken breasts. Place in the oven for 15 minutes, or until completely cooked through.
  6. To serve, place the risotto into serving bowls. Slice the chicken and place on top of the risotto, then sprinkle with parmesan shavings.

Source: BBC FOOD Simon Rimmer, Recipe For Success

15 Ways to Eat a Cold Salad for Supper



It feels unoriginal, at the mid-point of summer, to complain about the weather. There are probably more important things to talk about. And yet, when the heat is cranked to 104° and its muggy weight presses down every time you step outdoors, it’s hard to think about anything else. I know what I’m not thinking about: turning on the stove!

But we have to eat, so let’s talk about salad. Let’s talk about salads that are such thoroughly satisfying heaps of vegetables we can eat them for dinner, all by themselves. These salads have heft and crunch. They’re ice-cold. And if you can bear to turn on the oven or stove for just a minute you can even top them with chicken or baked tofu. From broccoli slaw to kale salad, here are 15 ways to talk salad tonight and leave the weather behind.

If you a think a salad can’t be substantial enough for dinner, try fill it out a little bit with something from the box below. Cook a whole batch of chicken breasts on thestovetop or grill over the weekend, then slice and put in the refrigerator for midweek salad suppers. Or do the same with steak, tofu, or other hearty things, like canned beans.

5 Ways To Fill Out a Salad

  1. Chicken – Try one of these methods of cooking: • Blacked Beer-Brined Grilled Chicken • How to Cook Moist & Tender Chicken Breasts Every Time
  2. Steak – Our favorite way to cook steak is in the oven: • How To Cook Perfect Steak in the Oven
  3. Tofu – Try marinating tofu and baking it: • Try This! Baked Tofu
  4. Canned Tuna or Salmon – Canned tuna and salmon are great on salads.
  5. Canned Beans or Legumes – Open a can of chickpeas or kidney beans (or both!), drain, and toss a few spoonfuls of beans with a slaw or salad.

• 1 City State Diner’s Wedge Salad – There is no salad green quite so refreshing as an ice-cold wedge of iceberg lettuce.
• 2 Thai Grilled Steak Salad – The Thai-inspired dressing on this salad is exceptional, with lime juice, fish sauce, and more.
• 3 Cilantro-Lime Sardine Salad in Avocado Halves
• 4 Crisp Tuna-Cabbage Salad – A tuna salad with more cabbage than fish.
• 5 Big Green Salad with Dates, Chicken, Smoked Almonds, Goat Cheese, and Dates – The dates are the secret to this salad.
• 6 Tortellini and Spring Vegetable Salad – A fresh inversion of the usual pasta salad recipe, with more vegetables than tortellini.
• 7 Hearts of Palm, Corn, Tomatoes & Watercress Salad – An appealing mix of fresh vegetables.
• 8 Kale Salad with Apricots, Avocado and Parmesan – A favorite lunch, with or without meat.

• 9 Tri-Color Slaw with Lime Dressing – Top with grilled chicken for a weeknight supper.
• 10 Broccoli Slaw – Also good topped with chicken or tofu.
• 11 Crunchy Peanut Slaw – One of my all-time favorite recipes. I often eat just a big bowl of this for lunch. Very satisfying!
• 12 Root Vegetable Slaw With Orange-Cumin Dressing – The sweetness of this slaw pairs beautifully with steak.
• 13 Kale Slaw with Peanut Dressing – Fantastic with spicy marinated tofu on top.
• 14 Peanut, Carrot, and Cabbage Slaw – Try with other nut butters as well.
• 15 Kohlrabi Slaw – A delicious sweet and tangy slaw made with a less familiar vegetable.


Source: http://www.thekitchn.com/15-ways-to-eat-a-cold-crunchy-salad-for-dinner-recipe-roundup-173856?utm_campaign=topblock&utm_medium=web&utm_source=thekitchn-entry

Chicken and Almond Satay- a firm family favourite!

This is another recipe we found in the Immunity Foods For Healthy Kids cookbook. It is quick and easy to make and soooo delicious to eat as well as good for you so it ticks all boxes for me 🙂


2 chicken breasts

3 tbsp almond butter (used to be just in healthfood shops but now also in the supermarkets which is handy as it is less expensive)

2 tbsp tamari soy sauce

2 tbsp water

8 wooden satay/bbq sticks soaked in water for 30 minutes to prevent burning

  • Cut the chicken to suit- we prefer small chunks rather than strips of chicken
  • Combine the almond butter, tamari soy sauce and water in a dish
  • Coat the chicken with the mixture
  • Thread the chicken pieces onto the sticks
  • Arrange on a lightly oiled tray and grill for 12-15 minutes until cooked through and golden brown

A possible accompaniment could be

Carrot and Sesame Stir Fry

1 bundle of rice noodles

1 tbsp extra virgin olive oil

4 carrots, peeled and cut into batons

Handful of sesame seeds

Splash of tamari sauce

  • Soak the rice noodles for 5 minutes in boiling water
  • Heat the oil in a wok
  • Stir fry the carrots for 3-4 minutes
  • Toss in the sesame seeds and soy sauce and fry for a couple of minutes
  • Drain the noodles and add to the stir fry pan

Serve in bowls topped with the chicken satay

Philippa’s Birthday Dinner

We are having a birthday dinner for a friend on Saturday, she likes chicken, pasta, little garlic, tomatoes, mozarella and basil so I am searching for a tasty, simple yet special recipe. I want it to made our own, be able to prepare in advance so we can sit and sip wine whilst it bakes away serenely in the oven.  This chicken arrabiata seems a good base to work from. Our dish will be gluten free.


  • 250g shaped pasta (penne works best)
  • Olive Oil
  • 2 x skinless, boneless chicken breasts – chopped into bite size pieces
  • 1 x small onion – finely diced
  • 1 glove garlic – finely diced
  • 1 400g tin of chopped tomatoes
  • 1 tsp tomato puree
  • Good pinch of chilli flakes
  • 1/2 small red chilli – deseeded and finely sliced (optional)
  • Few fresh basil leaves
  • Black pepper
  • For the bechamel sauce:
  • 25g salted butter
  • 25g plain flour
  • 250 ml cold milk
  • 15g freshly grated parmesan


  1. Firsly make the bechamel sauce – melt the butter in a pan and stir in the flour to make a rue. When it’s ready it should be a light/medium brown colour. Slowly add the milk whisking constantly. The mixture should thicken. When ready, take off the heat and stir in the parmesan cheese. Put to one side until ready to use.
  2. In a frying pan, heat the olive oil and add the garlic and chilli flakes (and fresh chilli if using). Add the chicken and when browned add the onion. When almost cooked add the tomatoes and tomato puree and simmer until thickened. Add the basil at the last moment and season with black pepper to taste. Cook the pasta according to the packet instructions.
  3. To assemble – mix the chicken and tomato sauce with the pasta and place in an ovenproof dish. Spoon the bechamel sauce over the top and cook at around 180c until the bechamel sauce is golden and crispy.
  4. Serve with small rocket side salad and garlic bread.


I might incorporate part of this arrabiata variation :

In a small bowl, beat eggs with a fork. Place breadcrumbs in a separate bowl. Stir the garlic granules, salt and pepper into the breadcrumbs. Dip chicken into the egg, then press into the breadcrumbs until completely coated.
Heat remaining olive oil in a large frying pan over medium heat. Fry chicken for about 5 minutes per side or until the coating is a nice dark brown color.
Remove chicken and cut into slices. Toss the chicken slices into the sauce and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavour, then serve.

Pinned Image

I think we might try this with it instead of the garlic bread