Saturday, December 3, 2016

Lamb Hot Pot


500g diced lamb
5 medium carrots, peeles and diced, quite small
1 onion, peeled and diced
Hanful chopped parsley
700ml lamb or chicken stock (gluten free)

4 tsps cornflour and enough water to mix to a thin paste
3-4 large potatoes peeled and thinly sliced

Put lamb, carrots, onion, parsley and stock in a casserole dish and cook in an over at 180C/gas 4 for 2 hrs.
Remove from oven and stir in the cornflour mixture. Layer the sliced potatoes on top. Cook for a further hour until the potatoes are tender and lightly browned.

Serves 4

Heather's Debenhams Wishlist

My Debenham's wishlist includes:

This fabulous Chirstmas jumper from Red Herring - a snip at only £20

This Rio Mini facial cleanser - one of the best priced facial cleansing brushes I have seen at only £20

My old hairdryer is really on its last legs and this stylish one from Babyliss looks like a really great upgrade and costs only £35

It wouldn't be Chirstmas without a lovely hamper to treat everyone and this one is fabulous and costs £56.99

And finally - having discovered how cold laminate floors are in the winter I want to treat the house to a rug and this one is so beautiful. The size I want is reduced from £300 to £210 and is available for Chirstmas delivery. 

Saturday, November 5, 2016


There's a fabulous competition to win THE phone of the moment over on the Tech Guru block.  Definitely one of the things on my wish list.

If you want to enter the competition is here:


Do check it out!

Friday, September 2, 2016

Chia Breakfast Pudding bowl (GF & DF)

1 cup coconut milk or almond milk
21/2 tbsps chia seeds
1 tbsp maple syrup

Mix the above in a bowl and refrigerate overnight.

Next morning top with fruits of your choice and enjoy.

Serves 1

Sunday, August 7, 2016

Watercress, spinach, rocket, and potato soup (gluten and dairy free)


1 palm-sized potato - peeled rinsed and cubed
2 generous handfuls of leaves from a bag of watercress, spinach and rocket (I got mine from Aldi)
250ml almond milk
salt and pepper to taste


Put all the ingredients in a saucepan and simmer for 30 mins. Blend and serve.

Serves 1

Sunday, July 10, 2016

Chicken and chickpea mediterranean stew


2 large chicken breasts - skinned and cubed
3 cloves garlic - peeled and finely chopped
1 medium onion - peeled and finely chopped
1 leek - trimmed  and roughly chopped
2 tbsp extra virgin olive oil 
20g pitted green olives
400g tin plum tomatoes
1/2 glass white wine
50ml chicken stock
400g tinned chickpeas
1 tbsp finely chopped fresh parsley
1 tsp ground cumin
1 tsp turmeric
Sea salt and freshly ground black pepper


Fry the garlic, onion and leek in the olive oil.
When they begin to soften add the chicken and fry until the chicken is cooked on the outside and the onions and leeks are soft.
Add the remaining ingredients and simmer for 30 minutes.

Serves 4

Wednesday, June 22, 2016

Moroccan Style Chickpea and Yam Stew

This recipe uses quite a lot of spices. I found them all in our local Ethnic supermarket. It is possible to mix your own Ras El Hamout but the blend I bought was delicious and very cheap. It is worth noting the sumaq may be spelled sumac.

3 tbsp coconut oil
3-4 cloves of garlic - peeled and finely chopped
1 small onion - peeled and finely chopped
1" root ginger - peeled and finely chopped
2 tsp cumin seeds
1/4 tsp caraway seeds
1 tsp turmeric
1 tsp cinnamon
1/4 tsp black pepper
2 tsp Ras El Hamout
8-10 saffron strands
1/2 tsp sumaq
1 tbsp honey
4 tbsp ketchup
3-4 carrots, peeled and thinly sliced
3-4 handfuls of Yam, peeled and cubed
1 can chickpeas, drained
enough boiling water to cover the vegetables

Saute the garlic, onion and ginger in the coconut oil. Crush the cumin and caraway seeds in a pestle and mortar. Stir in the rest of the spices then add to the pan and continue to saute gently. Add the carrots and saute a little longer. Add boiling water to cover and stir in the ketchup and honey. Simmer for 20 minutes then add the yam and chickpeas. You may need to add more water to cover these. Simmer for about another 20 - 30 minutes until all the vegetables are tender and the sauce is nice and thick. Serve with brown rice. Serves 4.