ALL · chicken · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · One Pot Wonders · sauces & dips · superfoods

Steamed Chicken Meatballs with Peanuts on Spinach


So delicious! If you love peanut butter, you will love this.

With my new Hotpoint oven came a Steam pot so I’ve been trying to experiment with steam cooking, not only is it more nutritious but also so much more healthier. First, since food is cooked by direct contact between steam as well as the movement of the hot vapor through the food, no fat is needed to conduct the heat.  This makes steaming a lower-calorie, low fat cooking method.  Food stays moist, too, since it is being bathed in water vapor.  Also, since water soluble nutrients (namely Vitamins C and B) don’t leach out into vapor, steaming preserves up to 50% more nutrients than other moist heat cooking methods.

Just because steaming is a healthy way to cook doesn’t mean it has to be bland. There are many ways of adding extra flavor to steamed food during the cooking process. You can bring extra flavor to your food by adding all sorts of complementary herbs and spices to your cooking liquid. Further up the flavor by substituting stock, fruit juice or wine for water. The additional flavors will permeate the food as the steam cooks them.


Makes 9

2 Chicken Breasts

1 shallot

1 tsp garlic granules or 1 garlic clove

1 leek

40g whole peanuts

1 tsp salt & pepper

350ml chicken stock

1 tbsp peanut butter


1 tsp peanut oil


  1. Slice the Leek, using a bit with the green on
  2. Peel and slice the shallots
  3. Shell and peel peanuts (if not predone), blitz in a blender until fine  20180311_113325
  4. Cut the chicken into small pieces and season
  5. Add chicken, leek, shallots, garlic and seasoning to the peanuts in blender and blitz together.                                                                                                                                                20180311_113736
  6. With your hands roll into meatballs and place on a greased baking tray, then refrigerate for about 1 hour.                                                                             20180311_114223
  7. Pour the chicken stock into the steam pot and then place the meatballs onto the grid and place in pot, cover with lid. Set steam time to 10 minutes.
  8. 2 minutes before ready place the spinach in the pot also.


  9. When ready remove the chicken stock from the pot and place in a pan on hob. Reduce by half and then emulsify 1 tbsp peanut butter and 1 tsp peanut oil until sauce thickens. (about 1-2 minutes)                                                                           20180311_143128
  10. Serve meatballs on the bed a spinach and pour sauce over. Yummy!




ALL · Meat Dishes · One Pot Wonders · sausages · Scottish Cuisine

Beer Battered Square Sausage

O.M.G…..I just had to try this. A Glasgow based Chippy called The Kents advertised beer battered square sausage a few weeks ago and it went viral, so yes of course, I had to try my own version. You really don’t get any more Scottish than this. It was surprisingly delicious.


Makes 8

For the Batter:-

125g Plain Flour

1 egg, beaten

1 tsp garlic granules

1/2 tsp ground black pepper

1/2 tsp salt

250ml Beer or Lager (I used Tennents to go all Scottish)


Sausages x 4 – preferably from your local butcher

4 tbsp flour to dust


  1. Mix all dry ingredients in a bowl then crack in the egg.
  2. Gently start to whisk together and slowly add in the beer/lager little at a time until you get a nice smooth, lump free batter. It should be runny but not too thin.    20180309_182327 20180309_182336
  3. Heat some oil in a pan. To tell the right temperature, drop a little of the batter in and if it gently starts to cook and turn brown then its hot enough.
  4. Dust each sausage with a little flour then dip into the batter.
  5. Gently drop the sausage into the oil and cook for about 8 minutes, don’t over cook or it will go rubbery.
  6. Serve on a lovely Scottish Morning Roll. Yummy!


ALL · dinners · fish · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · lunch/ light bites

Sesame Tuna Steaks


Oh yummy…….Healthy meals a go in my house at the moment, this was a recipe inspired by Jamie Oliver’s 5 ingredient show. I changed it slightly and its 7 ingredients now…lol! It’s been a while since I’ve had tuna steaks and I realised I need to incorporate them more in my meal choices, so delicious and nutritious too.

I cooked these on my crisper plate instead of the fry pan, and in only 3 minutes. A super quick dinner.


Serves 2

2 x tuna steaks

2 tbsps of Sesame and Miso paste, this was a great find. Really good flavour


2 tbsps sesame seeds

100g baby spinach

spring onions

sugar snap peas

1 tbsp Red wine vinegar


  1. Spread each tuna steak with 1 tbsp of miso sauce and sprinkle the sesame seeds all over to cover.
  2. Preheat the crisper plate for 2 minutes and place tuna steaks on and cook for 3 minutes on dynamic crisp setting (no need to turn) – you can also fry in a pan over hob for about 2 minutes each side.
  3. Meanwhile, heat a pan up on hob and fry sugar snap peas and spring onions for a minute with the red wine vinegar.
  4. Place the spinach in the same pan and cover with a lid. Steam for about 3 minutes or until spinach is wilted.
  5. Serve tuna with greens. Yummy!


ALL · chicken · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · pasta

Chicken & Pasta Bake (with a mexican twist)


Two exciting things happened today, I used my new pasta toy from Kitchenaid and made fresh pasta for the first time, then I created an amazing bake and baked it using my automatic baked pasta setting on my Hotpoint oven……such a great day in my kitchen today. I love it when new Technology just work!


Serves 2 large portions or 4 smaller portions

150g cooked pasta (see my Fresh pasta Recipe)

2 chicken breasts – cut into bite size pieces

1 yellow and 1 red pepper – cut into slices

1 red onion – cut into wedges

200g Quark

120ml Chicken Stock

1 tsp dried garlic granules

1 tsp smoked paprika

1 tsp cumin

1 tsp dried oregano

Salt & pepper to taste

1 tin chopped tomatoes

Grated Cheddar Cheese – quantity to suit your tastes (We love our cheese here…lol!)


  1. Heat a little oil in a pan on the hob, medium to high heat.
  2. Gently brown the vegetables, chicken, spices and season.
  3. Meanwhile cook your pasta.                                           20180203_155437
  4. Spoon about 2-3 tbsps of the tin tomatoes into a baking dish, then start to layer up the bake. I put pasta on next, then chicken, then vegetables, then rest of tomatoes.
  5. Make up the stock and mix the quark in to make a thick sauce, then pour over the bake in the dish.                     20180203_160435
  6. Set your oven (if you have a Hotpoint Class 9) to Baked Pasta and Cannelloni setting. If not, try 180 deg for approx 25-30 minutes.                 20180203_170123
  7. When you have 15 minutes left, sprinkle on the grated cheese and bake until golden and crisp on top.                                      20180203_172013
  8. Serve. Yummy!




ALL · chicken · dinners · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · Meat Dishes · One Pot Wonders

Rose Harissa Chicken


This little dish is now becoming another go to dinner in my house, it so easy to prep, has a lovely taste and using my crisper plate is ready in under 15 minutes. I do love easy cooking sometimes.


Serves 2

2 Chicken Breasts

1 tbsp Rose Harissa

4-6 charlotte potatoes – halved

3-4 sweet peppers

1 red onion – cut into wedges

1 clove garlic – crushed

Salt & pepper to taste

1 tbsp olive oil


  1. Cut chicken into large bite size pieces and place in a bowl with the harissa, mix to coats evenly.
  2. In a separate bowl place the potatoes, onion and peppers with garlic, pour 1 tbsp olive oil then season with salt & pepper.
  3. Preheat your crisper plate for about 2-3 minutes on dynamic crisp setting
  4. Place the chicken and potato mix onto the crisper plate and cook for a further 12-14 minutes on dynamic crisp setting.
  5. Mix and serve. Yummy!




ALL · chicken · Hotpoint Oven & Combi Oven Recipes · Meat Dishes

Maple Bacon & Spinach Hasselback Chicken with Crisperplate potatoes


Having some Maple Bacon Jam left after Xmas, I decided to try it with Chicken and it was delicious, perfect combination. I also used my Crisper plate to cook some crispy potatoes, perfect accompaniment.


Serves 2

For the Chicken

2 Chicken Breasts

1/4 jar of Maple Bacon Jam – bought from The SweetBeet Co. Maple Bacon Jam

50g Spinach

Salt & pepper to taste

For the potatoes

6-8 charlotte potatoes – cut into quarters or halves (depending on size)

1 tbsp olive oil

Salt & pepper to taste


  1. Preheat oven to 200 deg
  2. Make openings in the chicken breast 3/4 way down, don’t cut all the way to the bottom                                                                                                                                                20180113_164845
  3.  Wilt the spinach on the hob and mix in a bowl with the maple bacon jam.
  4.  Stuff the mix into the chicken slits and then season the chicken with salt & pepper.
  5. Wrap the chicken losely in tin foil and bake in oven for 30 minutes. The last 5 minutes of cooking, open up the foil to allow to brown slightly.
  6. Meanwhile, preheat your crisperplate for 3 minutes on dynamic crisp setting (hotpoint oven only).

  7. Place uncooked cut potatoes into a food bag and pour olive oil in with plenty seasoning and shake to coat. Pour onto preheat plate and bake for about 12-13 minutes.
  8. Serve both together….yummy!   I used a drizzle of Maple Syrup over my chicken…delicious!


ALL · beef · Meat Dishes

Spinach & Maple Bacon Stuffed Beef Fillet

This was a magic little find, I love Maple, I love Bacon and I love them together. The Sweet Beet Company are based in North East of England but the owner Lizzy grew up in Texas and Aberdeen too, which is where her inspiration has come from, you can read her story here Lizzys story.  Their flavours are unique and scrumptious, I have the oak smoked apple butter to try too (can’t wait for that one).

I made their tenderloin recipe and oh WOW!…that’s all I can say….delicious…delicious!


Makes for 4

Olive oil

4 smoked bacon slices – chopped

4 finely chopped shallots

1 tsp minced garlic

1/2 jar of maple bacon jam

500ml beef stock

200g baby spinach – finely chopped

800g Beef Fillet

125ml pinot noir red wine

2 tsp dried thyme

2 tbsp butter

Salt & pepper to taste


  1. Heat a large fry pan with the oil on medium heat, add the bacon, shallots and garlic, cook for about 4 mins.
  2. Add 250ml of the beef stock until it evaporates, about 5 mins then add in the spinach and cook until it wilts.
  3. Remove and add to a bowl, then add in the maple bacon jam and mix together, set aside.
  4. Preheat oven to 175 deg
  5. Cut beef fillet horizontally but not right through, open up like a butterfly effect, cover with cling film and pound meat with a mallet or rolling pin until about 1/2 inch thickness. Brush beef with a little olive oil and season with salt & pepper.
  6. Spread the spinach mixture evenly over the beef leaving about 1/2 inch around edges. Roll up like a swiss roll and tie at 2 inch intervals with twine. Brush outside of beef roll with a little oil.
  7. Place beef into a baking tin and bake for about 20-30 minutes. Then increase the oven temperature to 230 deg and cook for about 15-20 mins. Remove and allow to rest. Slice and serve. Oh so delicious!
  8. For the gravy, Combine remaining 250ml beef stock, red wine and thyme and bring to the boil. Cook until reduced (about 10-15 mins). If too thin add in some flour to thicken or cornflour. Remove from heat, add butter, gently season and mix through. Ready to serve.