My kids love these the chunky udon noodles, thai flavours and thin strips of beef in this soup. The combination of different flavours and textures are delicious! The beef bone broth is the base of this delicious soup and it adds a delicious flavour and silky texture. You can also adjust the spice level of the soup according to your specific tastes. We like spicy food so I like it hot.Read More
I was introduced to the healing powers of traditional bone broth in one of my postpartum recovery books. It focused on traditional healing foods from several cultures. One of those foods was bone broth and I made several batches of it to drink and use in soups and stews after my fourth daughter was born. I was so glad I did because it created such a delicious meal that I really enjoyed and provided my body with vital nutrients and healthy fats to heal properly afterwards. I had a lot of healing to go through after an emergency c-section and thank god for my bone broth at this time.Read More
Remember that delicious walnut cake I made a few recipes back…well we used up the leftovers for a delicious brunch at the weekend! Check this out, it was loved by all the kids! The recipe is super easy and you could use any old leftover pieces of cake it doesn’t have to be walnut cake. The walnut cake does work well with the apples though.Read More
My apologies to all those trying to use this Spring time to get fit and slim for the Summer lol! These are sooooo good your really going to find it hard to just eat one…trust me I tried and failed lol. The kids loved them and they were a real treat for a weekend breakfast a few weeks back. I topped mine off with a maple cream cheese sauce. They were quite simply a piece of heaven in a skillet!Read More
These pancakes are our absolute fave! They are fluffy and so delicious with chopped fruit, nuts and maybe a drizzle of maple syrup or raw honey. They are also the perfect way to use up any excess kefir you may have from making your own. They are so easy to make and the kids absolutely love them with a bit of nutella and fruit for breakfast or for a snack.Read More
I love this comforting soup I made last week with a rotisserie chicken from the supermarket. It’s so simple and the buttery texture of the butternut squash, leeks and onions goes well with the shredded rottisserie chicken. I shredded both the legs and wings of the chicken, including the skin, into little pieces and added to the soup halfway through the cook. It added such a delicious flavour and a boost of protein.Read More
This hearty slow cooked traditional beef stew went down a treat on a cold Sunday afternoon. Tender meaty chunks, seasonal vegetables and buttery dumplings. A delicious winter meal for the family and really easy to put together in advance in the slow cooker.Read More
Adapted from Janet Murray’s Cookbook – With a fine feeling for food, 1972
I love old cookbooks especially Scottish ones, I love to think and imagine the foods of my ancestors…how they prepared foods, what was available and what they thrived on locally. This delicious recipe is adapted from an old family Scottish Cookbook.Read More
Although we have had a relatively mild winter this year we are still enjoying our hearty warming winter foods this January. This is a family favourite made into something deliciously special with the addition of some good quality sharp cheddar, the use of local beef, organic tomatoes and fresh herbs.Read More
This is just the best combination for a delicious weekend lunch or as a light evening meal with a few baby potatoes. The crispy duck goes really well with my seasonal slaw of celeriac, brussel sprouts and apple
It is cooked simply in the cast iron pan in butter and seasoned lightly with salt and pepper, it really doesn’t require much else to taste delicious. The skin is crisped slowly in the pan and finished off in the oven with a short period of rest afterwards before slicing.
The crunchy slaw is drizzled in a dressing made of mustard, raw honey (for that additional health boost), olive oil and a squeeze of fresh lemon juice.
You could add a drizzle of sauce and perhaps a red currant or other tart fruity sauce would be delicious here and it would make it slightly more photogenic also but I ask that you try the simplicity of this dish first and I’m sure you will enjoy it!
I really hope you enjoy this crispy duck recipe, it certainly is a new favourite for me!
Seasonal Slaw Recipe
Celeriac (approx 200g)
Brussel sprouts (approx 200g)
Sweet Apples x 2 med
1/4 cup of olive oil
1tsp of mustard
1tsp of honey (preferably raw)
A squeeze of a fresh lemon
Salt and pepper
2 tbsp of chopped walnuts
You can add more veg and apples to increase the quantity.
Slice the celeriac up in chunky pieces, peel the first layers off the sprouts and cut the apple into chunky pieces also.
Run the celeriac, sprouts and apple through the food processor to shred.
Combine the olive oil, mustard, honey, lemon and salt and pepper in a glass and whisk to combine. Adjust the ingredients in the dressing to suit your own tastes if you prefer.
Drizzle over the slaw and mix through, add in the chopped walnuts for extra crunch.
Duck breasts with skin
25g of salted butter
Salt and pepper
Preheat the oven to 160oc and melt the butter in the cast iron pan on a medium heat.
Season the duck breasts skin side down generously on each side and place into the heated pan, bring the heat up a little gradually and cook for a few minutes each side.
Place the breasts into an oven proof dish and cook for a further 10 mins.
Leave to rest for 5 minutes and slice and serve immediately alongside the slaw.
This dish is best eaten in the colder months and with locally grown organic ingredients if you can source them. It’s great to support smaller businesses and I would highly recommend a visit to your local farmers market or farm shop if you have one.