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 made 18 of these delicious blueberry and oat muffins in the evening last week and by morning there were 6 left. Lets just say they went down well with the big kids in the house lol! They are made with loads of fresh blueberries, dates, oats and kefir milk. You can also use yoghurt if you don’t have kefir. I also used fresh buttermilk from making butter with the kids but you can buy buttermilk in the store if you don’t have fresh.Read More
It’s been a few weeks now we’ve had the kids at home since all the schools closed in the UK. It’s a scary time due to the coronavirus but we are trying to keep the kids happy by feeding them well throughout this experience. Check out my video below for some easy lunch ideas for the kids during lockdown.Read More
This delicious pasta salad is so easy to make and makes such a filling and healthy lunch for the family. This pasta salad can be made from leftovers in the fridge using up all sorts of foodie scraps. I have listed the basic biulding blocks for this recipe and given suggestions for items you could use to make this dish.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
We all love a cookie in our house and they don’t last long thats for sure! These oat & raisin cookies are so delicious. I once made a huge batch (this recipe x4) and froze 3 logs of cookies in the freezer to take one out each week of the month. This works really well for school packed lunch treats and snacks and now that the kids are homeschooling for a while its the perfect treat to take out the night before.Read More
This is a lovely quick recipe I threw together for my lunch while Mary sat and played with her toys. You can also use fresh raw salmon for this recipe but for a speedy lunch I used a pack of Scottish Smoked Salmon. If you wanted to use raw fish it would have to be very very fresh.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.