This Christmas Plum Pudding is light in colour and texture compared to the heavier versions available and it works perfectly as a boozey pudding or as an adorable Christmas pudding with icing and holly.Read More
These traditional Scottish Christmas mince pies are so easy to make and they are so delicious homemade! Me and the kids love the iced mince pies they are such a delicious treat with a hot chocolate by the fire.Read More
Hey everyone! It was so warm yesterday I really fancied a cold salad so I created this delicious salmon salad with a honey mustard dressing. It was served slightly warm and was soooo delicious. You could also have served it up cold if you wanted to.
I used fresh scottish salmon, wild salamon would be best but its quite tricky to get here. The potatoes were boiled then fried in a little butter and the salad was dressed with a simple dressing of yuzu mustard and raw honey. You could use any honey and plain mustard if you wish. It was so delicious!
The yuzu mustard was gifted to me from one of my favourite suppliers of wasabi and yuzu products. I’m just about to put another order in for their products but please check out their link below they are a lovely business and the products are soooo good! You can even grow your own wasabi plant! How cool!
Honey Mustard Salmon Salad
I’ve not added quantities to this recipe because it depends how many people you are feeding. Its very easy to follow without quantities and adjust to your needs. Please just make enough for your own requirements and mix and match the salad item quantities to suit your own tastes.
salt and pepper
thinely sliced fennel
sliced spring onions
apple cider vinegar
whole salmon piece (we cooked enough for four)
yuzu mustard (or djon mustard)
Start by adding some sliced onions and garlic to a deep casserole dish and dot a little butter around the top. Place the salmon on top of the sliced onion and bake in the oven on a moderate heat for about 20-30minutes until cooked through.
Meanwhile boil the cubed potatoes for about 10 minutes and drain. Heat up a small amount of butter in a cast iron pan and fry the potatoes gently until cooked through.
Add the sliced cucumber, sliced radishes, sliced spring onions and sliced fennel to a bowl and a sprinkle of fresh herbs should you wish. Add in a splash of apple cider vinegar, a sqeueeze of lemon and a drizzle of olive oil. Adjust seasoning to your tastes
Serve up the potatoes as a base, spread some salad on top and flake the salmon on top of the salad. Serve the cooked onions from the base of the casserole dish on top of the salmon and finish with some extra chopped spring onions.
Mix together equal parts of mustard and honey and dot all over the food. Serve and enjoy!
Ok I’ve called these Haggis balls but I did squish them down in the pan to cook easier but you could keep them round and deep fry instead. I just thought they would be a little healthier cooked in the pan. They were delicious and served up with all the classis were a real Scottish treat! 🙂Read More
The kids loved this Honey Chilli Chicken Salad recipe and its such an easy recipe throw together recipe its literally made in minutes. You can add whatever salad items you have available in the fridge for this recipe and even serve it with a little crusty bread. Check out this quick recipe in the video below or you can also print out the recipe from this page.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
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
I am always on the lookout for something new and nutritious for the family and I love these drinks by The Berry Company. They are one of our favourite UK brands at the moment and they use such a huge variety of nutritious berries in their juice blends.
They went down well with the kids, especially at breakfast time and its great to know they are getting something with such awesome ingredients to drink at this time of day.
These are a selection of my faves above! I love the Superberries one, it tasted so good in a smoothie. You can find the ingredients at https://theberrycompany.co.uk/flavours/superberries-purple
I tried a few different recipes with these drinks but to be honest they work best served straight in a glass with ice or diluted with water. They do work well in smoothies though and are really nice gently warmed with a few spices for a cold winters night drink.
They also have a delicious selection of their own cocktail recipes which do work well with alcohol free gin too! https://theberrycompany.co.uk/our-recipes
You can find them at Holland and Barrett, Ocado, Waitrose and most of these places even deliver from their online stores.
“Our delicious juice blends our now all made from natural ingredients, without added sugar or any added sweeteners. We continue to pride ourselves on sourcing the best and most exotic ingredients and botanicals from around the world that deliver light and balanced flavours, full of taste and goodness. ” The Berry Company Website
They also have no added sugar, are suitable for vegans and are free from any additional artificial ingredients.
These products were gifted and these are my own personal opinions.
This is my fave spicy curry recipe and it’s so quick and easy to make. I love the blend of freshly grated tomatoes, spices and chillies to make the sauce and the fluffy basmati base soaking up all of the delicious flavours. I have made this recipe spicy as I like hot food but you can adjust it to your tastes by adjusting the chilli quantity.
I love to serve my curry up with some fermented foods, pickles, sauces etc. These are great for dipping any additional elements like poppadoms and naan bread in. In this recipe I have used the fermented ‘Tumeric and Black Pepper Kimchi’. It’s the perfect addition to this dish for taste and of course for the numerous health benefits that fermented foods may have.
I hope you enjoy this recipe!
4 tbsp of Coconut Oil
1tsp of mustard seeds
1 tsp of cumin seeds
a pinch of asafetida
6 medium tomatoes grated (or blend in a small blender)
1/2 tsp of tumeric powder
1 tsp of ground coriander
1 tsp of ground cumin
3 fresh sliced hot green chillies (adjust for more or less heat!)
2 finely chopped cloves of garlic
1 tsp of grated fresh ginger
1 tsp of sugar
1 tsp of salt
2 tsp of coconut oil
A selection of sliced fresh vegetables
A tin of beans of choice, kidney beans work really well!
Heat the coconut oil on a medium heat in a large flat pan, I use my large flat cast iron casserole pan. Once the oil has melted add the mustard seeds, cumin seeds and asafetida. When the mustard seeds start popping add in the fresh tomatoes. Stir, then add in the tumeric powder, ground coriander, ground cumin, chillies, garlic, ginger, sugar and salt. Leave simmering on a low heat.
Heat up the coconut oil in another pan and add in the sliced vegetables, beans and cook on a medium heat for 10 minutes. Season and then add into the simmering curry sauce. Cook gently for 20 minutes and serve with freshly cooked basmati rice. I use my pressure cooker settings for fluffy white basmati rice, a rice cooker works well too.
Serve up with pickles, sauces, breads and poppadom. Enjoy!
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Love Angie x
I love the textures of this Moroccan spiced dish! The silky spinach, chunky butternut squash and chickpeas cooked in a delicious spicy tomato based sauce. It’s absolutely divine and works well with the cous cous and additional peas to soak up the flavours.
2 tbsp of coconut oil
2 chopped onions
3 chopped cloves of garlic
1 stick of celery finely chopped
1tsp of tumeric or freshly grated
1tsp of cinnamon
1tsp of chilli
2 handfuls of chopped butternut squash (I used frozen)
8 cubes of frozen spinach
A handful of red lentils
1 tin of chickpeas (400g)
A bunch of coriander
1lt of vegetable stock
2 cups of cous cous
1 cup of peas
Salt & pepper
Start with the tomatoes, cut in half and place on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast on a medium heat for 30mins until soft. Blend into a puree and set aside for the sauce.
Heat the coconut oil in a large pan, I like to use my medium cast iron oven proof pot. Add the onions, garlic and celery and cook on a medium heat for 10 minutes. Add the spices and cook gently stirring through the flavours.
Add the vegetables, lentils, chickpeas, vegetable stock and tomato sauce (made previously). Season with salt and pepper and the coriander and slow cook on a low heat for at least 30mins. I like to finish it off in the oven for 20mins.
Boil 3 cups of water in a separate pan and add the frozen peas, cook for a few minutes. Add in the cous cous, season with salt, take off the heat and add a lid to the pan. Leave for 10mins to finish the cooking process.
Serve the stew over the top of the cous cous and sprinkle with some additional coriander.