Tom Kerridge Pea & Ham pasta. (We used pancetta!)


I’m going to be super lazy with this post and literally just attach photos of the actual book and the recipes for you instead of writing them out word by word, but you still kinda get the drift! I cook all the pasta in our household and I must say, this recipe was seriously seriously easy! Anybody could make it and it’s really quick too! A few of the ingredients we didn’t use, for example anchovies.. neither of us like those so we left them out! And instead of ham we used M&S pancetta. But yeah overall this is super easy and yummy!

There’s nothing quite like the smell of garlic, onions and pancetta cooking away is there?

I also found it super weird how the recipe tells you to add the frozen peas into the boiling pasta once cooked! Something I’d never actually done before but totally makes sense now.

We served ours with some rocket, grated Parmesan cheese, and garlic bread too of course!

Rating out of 5 stars: ⭐️⭐️⭐️⭐️⭐️

Let me know if you enjoyed this recipe and if you think you’d give it a go yourself! If you like carbonara type dishes, you’ll love this!

Sending love as always,

Mrs Chalke x x

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Recipe: Tom Kerridge Chicken Satay with cucumber salad.


Tonight we attempted the first recipe from our Tom Kerridge cookbook and decided to give the satay chicken a go with cucumber salad.

Okay so this recipe serves: 2 people

Calories: 235 per serving


2 chicken breasts

For the marinade:

15g galgangal root finely chopped

2 lemongrass stems finely sliced

1tsp light soy sauce

1tsp fish sauce

2cm piece of fresh turmeric root chopped

1 long red chilli sliced

1 shallot chopped

Juice from 1 lime

For the satay sauce:

1 tsp crunchy peanut butter

1 tsp boiling water

1 tsp Sriracha hot sauce

1 tsp agave

1 tsp light soy sauce

To serve:

120g cucumber, diced


1. For the marinade, blitz all the ingredients together in a small food processor until smooth.

2. Line a baking tray with baking parchment. Slash the breast of the chicken and place on the lined tray. Spread the marinade over both sides of the chicken and rub into the slashes. Leave to marinate in the fridge for 4 hours or overnight.

3. When you’re ready to cook the chicken, preheat the oven to fan 100°C/. Cook the chicken on the middle shelf for 1 hour, then remove. Increase the oven temperature to 220°C.

4. When the oven is hot, roast the chicken on the top shelf for 30 minutes or until cooked through. Remove from the oven and wave a cooks blowtorch over the surface until charred and blackened in places. Leave to rest for 10 minutes.

5. Meanwhile, put the ingredients for the satay sauce in a small saucepan and bring to a simmer, stirring occasionally, then take off the heat.

6. Serve with the crunchy cucumber salad and satay sauce alongside.

We obviously didn’t use a blowtorch (who even has one of them?!) but apart from that, this recipe was super quick and easy to make once the marinade was done. We served ours with some fluffy jasmine rice on the side and some toasted pita breads too so the calories would have been more than what the recipe states.

Out of 5 stars: ⭐️⭐️⭐️⭐️ (didn’t like the peanut sauce, tasted just like peanut butter and possibly needed a bit more of a spicy kick to it!)

I hope you enjoyed this recipe! Let me know if you decide to give it a go. We’re excited to try lots more recipes from the book!

Lots of love,

Sinéad xxx

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Char-grilled courgette & lentil lasagne. (Plus pancakes for breakfast!)


It’s called balance, and I have been truly spoilt today by Tazmyn who made me buttermilk peanut butter pancakes and strawberries for breakfast, and then another brand new recipe this evening! One being considerably more calories than the other, but we don’t need to talk about that!

She’s promised I’ll get pancakes again on Valentine’s Day (our tradition!) so I’ll hold her to that, because they were amazing.

What do you eat your pancakes with?

Back to this posts recipe!

Char-grilled courgette & lentil lasagne

Cooking time: 1 hour & 15 minutes.

Serves: 4

Calories: 320 per serving.


🌸 2tsp olive oil

🌸 1 large onion finely chopped

🌸 2 cloves of garlic crushed

🌸 2 x 400g tinned green lentils drained & rinsed

🌸 2 x 400g cans chopped tomatoes

🌸 60ml Water

🌸 2tsp fresh thyme leaves

🌸 300g courgette sliced thinly

🌸 3 dried wholemeal lasagne sheets

🌸 2tsp finely chopped basil leaves

🌸 200g ricotta

🌸 60ml skimmed milk

🌸 1 egg

🌸 20g finely grated Parmesan

🌸 50g rocket

🌸 1tsp lemon juice


1. Heat the oil in large saucepan over medium heat. Add the onion & garlic and cook, stirring for 5 mins until the onion softens. Add the lentils, tomatoes, water and the thyme and bring to the boil. Reduce the heat and simmer uncovered for 10 minutes.

2. Preheat the oven to 200°c/Gas mark 6. Lightly grease an oven proof dish.

3. Meanwhile, cook the courgette on a heated oil griddle pan, over a medium high heat for 1 minute each side or until tender & then set aside.

4. Spread with one third of the lentil mixture over the base of the dish. Cover with half of the lasagne sheets, trimming to fit. Top with half of the remaining lentil mixture, then the courgette, basil and remaining lentil mixture. Over with the remaining lasagne sheets.

5. Blend or process the ricotta, milk & egg until smooth. Spread evenly over the lasagne sheets and sprinkle with Parmesan.

6. Cover the lasagne with tinfoil. Bake for 20 minutes. Remove the foil and then bake for a further 25 minutes until golden & the pasta is cooked. Stand for 10 mins before serving. Drizzle the rocket with the lemon juice and serve with the lasagne. (I had mixed salad instead!)

We absolutely loved this dish & actually preferred it to regular lasagne. We are a huge fan of lentils lately, and would definitely have this again! There’s so much left for lunches!

Out of 5 stars: ⭐️⭐️⭐️⭐️⭐️

I hope you all enjoyed this recipe, tomorrow evening we’re actually eating out but I’ll most likely blog that too!

Sending love, as always.

Mrs Chalke x

Gnocchi with peas, pesto & spinach.


Prep time: 10 minutes

Serves: 2


🌸 50g chopped baby spinach

🌸 100g defrosted frozen peas

🌸 4tsp fresh pesto

🌸 3tsp crème fraîche

🌸 500g pack of gnocchi

🌸 basil to garnish (optional)


Put the spinach and peas in a non-stick pan with some seasoning and a splash of water, and heat, stirring, until the spinach has wilted. Add the pesto and crème fraîche, and gently heat through. Cook the gnocchi in a pan of boiling water following pack instructions then scoop out with a slotted spoon into the spinach pan. Toss everything together, then serve in warmed bowls topped with a basil leaves for garnish if using.

I hope you enjoyed this post, this dinner was super quick and easy! We don’t often eat gnocchi but will definitely be making it a more regular thing in our household! So many things you can do with it too!

Lots of love,

Mrs Chalke xxx

Recipe: Pork Steaks With Sautéed Lentils.


I realised last night whilst scrolling through my camera roll that 95% of the content, okay maybe 99% is all of food! Food we have either eaten out, cooked ourselves or had someone else cook for us which got me thinking, maybe I should just be a food blogger! I mean, we are absolute self confessed foodies, we eat out at some of the most amazing places, but more importantly, we both love to cook. Tazmyn is definitely the more skilled cook out of the two of us, where as me, I’m just a mess in the kitchen and my timings are really bad! That being said, I’d love to learn and I’d love to cook more, I’d love us to cook together more and I’d love to try new foods. So to add to my ever growing list of New Years resolutions, or should I say, things I want to do more of in 2019, is to cook more, enjoy food more and to document it more!

I invested in some foodie magazines today and whilst flicking through, I came across a recipe I really wanted to try so just like that, we found ourselves in Waitrose buying ingredients and indulging in our most favourite thing about Waitrose, the free coffee of course!

Pork steaks with sautéed lentils.

I did think about writing out the complete recipe but it’s right there in the magazine, so hopefully you can see it clearly should you wish to give this recipe a go yourself!

It was relatively easy to cook, I think the most time consuming part was the prep! Cutting the garlic, slicing the asparagus, getting the pork steaks in half, and chopping the onion (I cheated and bought it already chopped for me!) But overall, we loved this recipe and would definitely eat it again! You can also use chicken breasts instead of pork steaks if you’d prefer which we may do next time!

Out of 5 stars? ⭐️⭐️⭐️⭐️ And a half!

I hope you enjoyed this post, I’m excited to experiment more in the kitchen and try new things!

Lots of love,

Sinéad xxx

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