Monday, 16 September 2019

Cheddar, Potato & SPAM® Soup

Cheddar, Potato & SPAM® Soup
A hearty, comforting and autumnal warming soup!  Perfect soup for all the family!  SPAM® Chopped Pork and Ham is the perfect quick and easy meat for a soup. 

Serves 4-6
Prep time:  5 minutes
Cooking time: 20 minutes

450g potatoes, peeled & diced
150g carrots, peeled & diced
1 onion, peeled & chopped
500ml chicken stock
50g butter
2tbsp plain flour
500ml whole milk
225g mature cheddar cheese, plus extra for serving
1 x tin 340g SPAM® Chopped Pork and Ham, cubed
175g sweetcorn (frozen or tinned)
Freshly ground salt & pepper


1.    Place the potatoes, carrots, onion and chicken stock into a large pan, bring to the boil, cover and simmer.  Simmer for 15 minutes or until the potatoes are tender.
2.    Meanwhile in another pan melt the butter and add the flour, stir until smooth.  Now gradually add the milk, bring to the boil and stir for a further 2 minutes or until thickened. 
3.    Add to the potato mixture, stir in the cheese until melted.  Now add the SPAM® and sweetcorn, heat through and season to taste.
4.    Serve with crusty bread.

Friday, 6 September 2019

Strawberry & Menier White Chocolate Cheesecake

Strawberry & Menier White Chocolate Cheesecake
Treat your family & friends to this super delicious and easy to make no-bake strawberry & white chocolate cheesecake – a definite crowd pleaser!

Serves 8
Prep time:  30 minutes
Chilling time: 5-6 hours


For the biscuit base
300g digestive biscuits
150g unsalted butter, melted

For the cheesecake filling
300g Menier White Chocolate, melted
500g Full-Fat Cream Cheese
125g Icing Sugar
1tsp Vanilla Extract
300ml Double Cream
200g of Fresh Strawberries, Chopped

To decorate
6 tbsp Strawberry jam, warmed & sieved
50g Menier White Chocolate, Melted
200g fresh Strawberries


1.    For the biscuit base, blitz the biscuits in a food processor until you have a fine crumb.  Add the melted butter and blitz a few times until fully combined.  Tip the biscuit base into an 23cm deep springform tin and press down firmly.
2.    For the cheesecake filling, melt the chocolate in a bowl over a pan of simmering water, set aside and leave to cool.
3.    In a large bowl whisk together the cream cheese, icing sugar and vanilla extract until smooth.  Now mix in the cream until thickened.
4.    Pour in the cooled white chocolate and strawberries, fold through.
5.    Pour over the biscuit base, smooth over and place in the fridge for 5-6 hours to thoroughly set.
6.    To decorate, spoon the sieved jam over the top of the cheesecake in swirls.  Dip the strawberries in white chocolate, allow to set then pile the strawberries in the middle. 
7.    Keep refrigerated and serve chilled. Enjoy!

Friday, 30 August 2019

Skippy® Peanut Butter & Jelly Pancakes

Skippy® Peanut Butter & Jelly Pancakes
These light and fluffy peanut butter pancakes drizzled with peanut butter and jelly taste absolutely delicious.  The favourite, classic sandwich turned into the tastiest breakfast treat!

Serves 4
Prep time:  10 minutes
Cooking time: 20 minutes

For the pancakes
200g plain flour
30g caster sugar
½ tsp bicarbonate of soda
1 tsp baking powder
50g butter, plus extra for frying
100g Skippy® Creamy Peanut Butter
2 free range eggs
400ml whole milk

To serve
100g Skippy® Creamy Peanut Butter
100g strawberry jam
Fresh Strawberries


1.    In a large bowl add the plain flour, caster sugar, bicarbonate of soda and the baking powder, mix through and make sure there are no lumps.
2.    In another bowl melt the butter in the microwave for 30-60 seconds and add the Skippy® peanut butter, whisk until smooth.  Now add the eggs and mix through the milk.
3.    Now gradually add the milk mixture to the flour mixture and whisk until you have a smooth batter.
4.    Heat a frying pan over a medium heat and brush with melted butter.  Working in batches pour a ladle of batter onto the pan and cook for 2-3 minutes on each side until set and golden. Set aside on warmed plates.
5.    Meanwhile, place the Skippy® peanut butter and jam in separate bowls and microwave for 30-60 seconds until melted and able to drizzle.
6.    Drizzle the Skippy® peanut butter and jam over the pancakes, top with strawberries and serve immediately. Enjoy!

Skippy® Peanut Butter (RRP £2.40 per 340g) is available in Smooth and Crunchy varieties, which are currently available in major supermarkets including Sainsbury’s, Morrisons, Costco, International section of Tesco and Ocado. For more information and recipes visit

Craving a peanutty taste that packs a crunch? Look no further than SKIPPY® EXTRA CRUNCHY® Peanut Butter. Every jar is blended with loads of real peanut pieces, so you get the fun flavour of SKIPPY® Peanut Butter, plus lots of crunchiness. 


Spread on the smiles with smooth, creamy, melt in the mouth peanut butter perfection. SKIPPY® Smooth Peanut Butter adds more yum and fun to just about anything. It ain’t nothing but smooth snacking with this creamy classic.

Tuesday, 27 August 2019

Molten Menier Chocolate Mug Cake

Molten Menier Chocolate Mug Cake
This decadent and gooey molten chocolate mug cake tastes absolutely heavenly and is made minutes.  Absolutely delicious!

Makes 1
Prep time:  2 minutes
Cooking time: 1 minute 30 secs

2tbsp plain flour
50g granulated sugar
1 ½ tbsp Menier cocoa powder
½ tsp baking powder
Pinch of salt
40g unsalted butter, melted
3tbsp whole milk
1 free-range egg, beaten
¼ tsp vanilla extract
30g Menier milk chocolate, broken
1 tablespoon water

To serve
Seasonal berries and/or Ice cream


1.    Place the flour, sugar, cocoa powder, baking powder and salt in a microwavable mug, mix together with a fork, until well combined.
2.    Add in the melted butter, milk, egg and vanilla. Whisk well to combine, making sure to mix in the flour mixture in the bottom.
3.    Place the chocolate pieces in the centre of the mug. Do not push down; it will sink as it bakes.
4.    Drizzle the tablespoon of water on top of the cake mixture.  Place in microwave on full power for 1 minute and 15 seconds to 1 minute and 30 seconds, or until the cake rises to the top, the edges look set but the surface of the centre looks slightly wet and shiny, and sticks to the finger when touched. It will set up as it rests. Do NOT overbake to ensure that saucy, molten interior. If the centre still looks raw then give it another 5 to 10 seconds.
5.    Let it cool for about 5 minutes, the cake will fall slightly. Top with berries or ice cream if desired, enjoy!

Wednesday, 21 August 2019

Chorizo, Red Pepper & Stilton Quiche

Chorizo, Red Pepper & Stilton Quiche
This quiche is so easy to make and always goes down well, delicious served hot or cold. If blue cheese doesn’t take your fancy then you can use cheddar or any other hard cheese.

Serves 8
Prep time:  10 minutes,
Cooking time: 45-50 minutes

225g ready-rolled shortcrust pastry
100g chorizo, sliced & halved
1 red onion, peeled & finely chopped
100g roasted red pepper, from a jar - sliced
2 large eggs
2 egg yolks
150ml double cream
150ml milk
120g stilton cheese, crumbled
Freshly ground pepper


1.    Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
2.    On a lightly floured surface, roll out the pastry and line a deep flan dish, press the dough into the sides and remove any excess pastry.
3.    For the filling, heat a large frying pan and dry fry the lardons for 3-4 minutes.  Add the onion and fry for a further 3-4 minutes, then spread over the pastry case and top with the roasted red peppers.
4.    In a bowl whisk together the eggs, double cream, milk and pepper, and pour into the pastry case and top with the crumbled cheese.  Place in the oven and bake for 35-40 minutes, or until golden and set.
5.    Allow to cool slightly and serve while still hot or cold.

Tuesday, 23 July 2019

Strawberry Margarita Granita

Strawberry Margarita Granita
A frozen cocktail for dessert… this is so delicious and a very refreshing end to a meal.  It contains as much alcohol as you’d expect to find in a cocktail, so be careful!

Serves 4
Prep time:   15 minutes
Freezing time: 3 hours

50g caster sugar
400g strawberries
4 limes
100ml tequila
50 ml orange liqueur (Triple Sec, Cointreau or Grand Marnier)


1.    Place the sugar in a pan with 150ml water and heat gently, until the sugar has dissolved.  Set aside to cool.
2.    Hull and halve the strawberries and place in a food processor.  Add the juice of three limes and blitz until smooth.  Pass the strawberry mixture through a fine sieve into the cooled syrup and then stir in the tequila and orange liqueur.
3.    Pour the mixture into a shallow container and freeze for 3 hours.  Meanwhile thinly slice the remaining lime, place on cling film and place in the freezer.
4.    Scrape the surface of the granite with a folk to loosen the crystals.  Spoon into 4 tumblers or margarita glasses, serve with a slice of frozen lime.  Enjoy!  I would make double the quantity as your guests will want more.

Sunday, 14 July 2019

Greek Lemon Chicken Salad

Greek Lemon Chicken Salad
This salad brings together some delicious flavours of Greece in a dish that is super tasty, fresh and easy to prepare!

Serves 4
Prep time:  15 minutes (1-hour marinating time)
Cooking time: 45-50 minutes

50ml olive oil
4 garlic cloves, peeled & crushed
¼ tsp cracked pepper
Pinch of salt
¼ tsp chilli flakes
1tsp dried oregano
½ tsp dried thyme
2 lemons, one juiced & zested, one cut into quarters
1kg chicken thighs

For the salad
1 red onion, peeled & finely sliced
20 cherry tomatoes, halved
1 cucumber, roughly chopped
100g olives, pitted & drained
200g feta cheese, chopped
1tsp dried oregano
Freshly ground salt & pepper


1.    In a large bowl add the oil, garlic, pepper, salt, chilli, oregano, thyme, juice and zest of one lemon and mix.  Add the chicken thighs, massage the marinade into the chicken, cover the bowl with cling film and place in the fridge for at least an hour.
2.    Preheat the oven to 200°C/180°C/Gas Mark 6 and place the chicken and marinade into a roasting tin with the remaining lemon wedges.
3.    Roast for 45-50 minutes, basting occasionally until the chicken is browned and crispy.  Remove from the oven and set aside to rest.
4.    Meanwhile put the onion, tomatoes, cucumber and olives into a salad bowl and season to taste.
5.    Scatter with the feta, sprinkle over the oregano and toss through.  Now drizzle over the remaining lemon oil from the roasting tin.  Serve the salad with the chicken, enjoy!

Chocolate Orange Biscuits

Chocolate Orange Biscuits
These are my husband’s ultimate favourite biscuits, they are a perfect accompaniment for a coffee break!  Absolutely deliciously moreish….!

Makes 15-20
Prep time:  10 minutes
Cooking time: 20-25 minutes

350g self-raising flour
Pinch of salt
200g caster sugar
1 tbsp ground ginger
1 tsp bicarbonate of soda
100g milk chocolate, chopped
125g oz butter
75g golden syrup
1 orange, zest & ½ orange juiced
1 egg beaten


1.    Preheat the oven to 180°C/160°C/Gas Mark 4 and lightly grease your baking trays to make 15-20 biscuits.
2.    Sieve the flour, salt, caster sugar, ginger and bicarbonate of soda into a large mixing bowl, add the chopped chocolate.
3.    Heat the syrup, butter and juice of ½ an orange together in a pan on a very low heat with until all the butter has melted.  Set aside until it cools slightly.
4.    Add the butter mixture to the dry ingredients, add the egg and orange zest and mix thoroughly.  Using your hand, mould the dough into 15-20 even sized balls.
5.    Place on the baking trays well apart from each other, then flatten slightly with your fingers.
6.    Place in the oven for 15-20 minutes, then transfer to a wire rack to cool.  Enjoy!

Wednesday, 10 July 2019

The Best Potato Salad

The Best Potato Salad
Potato salad is a summer favourite and easy to rustle up.  I have made many variations but this has to be the best – it is so tasty and simple to make!

Serves 4
Prep time:  10 minutes (plus cooling time)
Cooking time: 15 minutes

500g New Potatoes, halved
2tbsp extra virgin olive oil
1tbsp red wine vinegar
1 tbsp Dijon mustard
125g mayonnaise
1tbsp wholegrain mustard
3 anchovies, finely chopped
2 tbsp capers
3 spring onions, finely sliced
Small handful of fresh mint, finely chopped
Small handful of fresh flat leaf parsley finely chopped


1.    Boil the potatoes in salted water for 12- 15 minutes until tender.  Meanwhile whisk together the oil, vinegar and Dijon mustard in a large bowl.  When the potatoes are cooked drain and toss in the oil, set aside to allow to cool.
2.    In another bowl mix together the remaining ingredients.  When the potatoes are cool toss through the mayonnaise mixture, garnish with herbs and serve.  Enjoy!

Chicken, Avocado & Pancetta Salad

Chicken, Avocado & Pancetta Salad
This chicken salad recipe is the perfect summertime light bite.  The chicken & pancetta give depth of flavour and the lettuce, avocado and tomato give it freshness, finished with homemade honey & mustard dressing. Delicious!

Serves 2
Prep time:  10 minutes
Cooking time: 10 minutes

Honey & Mustard Dressing
50ml water
1 tbsp honey
1 tbsp Dijon mustard
¼ tsp caster sugar
1 tbsp white wine vinegar
120ml extra virgin olive oil
1tbsp wholegrain mustard
Freshly ground salt and pepper

For the salad
1tbsp olive oil
2 chicken breasts, skinned & butterflied
100g smoked pancetta, cubed
1 large baby gem lettuce
1 large handful baby spinach leaves
1 large avocado or 2 small avocados, sliced
10 baby plum tomatoes, halved
½ red onion, peeled & finely sliced


1.    For the dressing, place the water, honey, Dijon mustard, sugar and white wine vinegar into a food processor and blitz.  Continue to run and drizzle in the oil slowly until the dressing begins to thicken.  Stir through the wholegrain mustard and season to taste.  The remaining dressing can be stored in the fridge for up to 2 weeks.
2.    For the salad, heat the oil in a large frying pan and cook the chicken 2-3 minutes on each side until cooked through It may take a lot longer depending on the thickness.  Remove from the pan, allow to rest and then slice into chunky strips.
3.    In the same pan, cook the pancetta until crispy and golden.  Transfer to kitchen roll to absorb the fat.
4.    In a salad bowl toss the lettuce, spinach, avocado, tomatoes, onions and 3 tbsp of dressing.  Divide between two serving plates, top with chicken, pancetta and the remaining dressing.  Enjoy!

Monday, 8 July 2019

Roquefort Stuffed Burgers

Roquefort Stuffed Burgers
If you love blue cheese, you will love these burgers stuffed with Roquefort cheese.  They are absolutely delicious as you get a great taste of oozing blue cheese in every mouthful.  Ideal recipe for a summer barbecue!

Serves 6
Prep time:  10 minutes (1-2 hours chill time)
Cooking time: 10-15 minutes

150g Roquefort cheese, crumbled
200g unsalted butter, softened
Small handful fresh flat leaf parsley, finely chopped
1kg minced beef
1 red onion, finely chopped
2 garlic cloves, peeled & crushed
1 tbsp Dijon mustard
½ tbsp Worcestershire sauce
2 egg yolks,
Freshly ground salt and pepper
Vegetable oil for brushing

To serve
6 rolls of your choice, split (I used brioche)
4 tomatoes, sliced
Rocket leaves


1.    In a bowl, mix together the cheese, butter and fresh parsley.  Cut a sheet of cling film and add the cheese to form a cylinder about 4-5 cm in diameter.  Roll in the cling film to make a sausage shape and place in the freezer for 1-2 hours.
2.     In a large bowl mix together all the remaining ingredients and season.  Divide into 12 evenly sized patties. 
3.    Remove the cheese roll from the freezer and allow to soften slightly and slice into 6 even slices.
4.    Add a slice of cheese to 6 of the patties and then top with the remaining patties.  Pinch the sides to make sure the cheese is fully encased.  Place in the fridge until you are ready to cook.
5.    Now brush the patties with a little oil.  Heat a chargrill or pan grill, when smoking hot cook the burgers for 4-5 minutes on each side.
6.    To build the burger place slices of tomatoes on a slightly grilled roll, add the burger and top with a small handful of rocket leaves, serve.  Enjoy!