Tom Kerridge’s Sticky Pork Chops.


I have the best wife. One of her many, many talents is her ability to cook, and the fact she really enjoys it too makes it even better! Tonight she made the sticky pork chop recipe from our beloved Tom Kerridge Cookbook! It’s a low calorie meal and there’s not an overwhelming amount of ingredients that are needed which is always a bonus!

Okay so this recipe serves: 2 people

Calories: 420 per serving.


Pork chops/pork steaks (with all fat removed)

Olive oil spray (we actually use fry light!)

For the marinade sauce:

4 tsp tomato ketchup

1 tsp maple syrup

1 tsp Worcestershire sauce

1 tsp English mustard

1 tsp cayenne pepper

For the slaw

100g red cabbage shredded (we couldn’t find fresh red cabbage anywhere so settled for carrot!)

100g white cabbage shredded

1 tsp white wine vinegar

2 tsp Greek yoghurt (0% fat)


1. Heat the oven to 240°C/Gas Mark 9. Line an oven tray with baking parchment.

2. Season the pork chops on both sides with salt & pepper. Heat a griddle pan over a high heat. Spray both sides of the chops with the oil spray (fry light). When the griddle pan is smoking hot, add the chops and cook for two minutes on each side or until well charred. Set aside on the lined oven tray.

3. For the marinade sauce, mix all the ingredients together in a small bowl.

4. Coat the chops in the sauce, on both sides. Cook on the top shelf of the oven for 10 minutes or until cooked through.

5. Meanwhile, mix together all the ingredients for the slaw and season with salt & pepper.

6. Remove the chops from the oven, serve with the crunchy slaw.

We actually had homemade potato wedges with ours! Tazmyn is a pro at making chips and wedges, they’re super yummy and slimming world friendly too, if you’re on slimming world that is! (I know a lot of my readers are!) 💗

Dinner was delicious! I’m a lucky girl having a wife who is so good in the kitchen that’s for sure!

What did you have? I can’t believe it’s almost Friday. This week has flown by, probably because of how super busy we’ve been!

Sending love, as always

Sinéad Anna Chalke x

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Tonight’s tea – winter warmer 💕


It was Tazmyns turn to cook this evening and after a pretty full on day, it was lovely to sit down to something really comforting and hearty. We still have snow, although it’s clearing up now, it’s like an ice rink in most places. There’s nothing better than getting cosy in your favourite pyjamas with the heating on and having dinner.

Tonight’s tea was sausages, swede, mushy peas, sweetcorn and onion gravy. Just what I needed!

We used the British pork with caramelised onion sausages from Waitrose, they’re really full of flavour and yummy! £3.29 per pack of 6 and part of the 2 for £5 deal which is pretty good. We got another pack that we’re going to use later on in the week!

What did you have for your dinner? 💗


Sinéad Anna Chalke x

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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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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