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 · dinners · Healthy Eating Ideas · One Pot Wonders

Pea & Ham Pasta (Low calorie version)


O.M.G!…this little dish was amazingly tasty and even better, it was under 500 calories too! I am on a mission to eat a bit healthier this year, I generally do, but I’m making more of an effort this year….( I know, I hear you, we all say that in January….lol!) It was also so quick to make, in just 10 minutes my dinner was ready, a great mid week or quick Friday night dinner. Bonus:- Under 500 calories and full of flavour!


Serves 2

150g Wholewheat Penne pasta

6 slices or Parma Ham – chopped

1 red onion – thinly chopped

1 tsp crushed garlic

1 chilli – chopped or 1 tsp dried chillies

60ml creme fraiche

1 handful of frozen peas

small handful of chopped parsley

small handful of chopped mint

Grated zest of 1 lemon

2 ladel’s spoonfuls of pasta water

Spray oil – low calorie


  1.  Bring a pan of water to the boil and cook pasta for about 8-10 mins or follow packet instructions.
  2. Gently heat spray oil in a fry pan on medium heat
  3. Add onion, parma ham, chilli and garlic and cook through. Half way add 2 ladle’s of the pasta water.
  4. When pasta is ready, drain and add to the pan along with the peas, cook for 2 minutes to heat peas through.
  5. Add creme fraiche, parsley, mint & grate lemon zest and stir through, only for 30 secs. Ready to serve.


ALL · beef · Meat Dishes · One Pot Wonders

One Pot Mince, Bean & Pasta


This is one of my go to comfort foods, its warm, tasty and filling, great for this season. Sometimes I change it about and play with the recipe but anyway I cook it, it’s delicious.


Makes for 2

400g Aberdeen Angus Scotch Mince

75g wholemeal pasta (I use spirals…but you can use any you choose)

1 red onion – finely chopped

1 tin (400g) tomatoes – use plum as there is more flavour

1 tin red kidney beans OR you can also use baked beans (drained)

1 tsp dried garlic

100ml beef stock

1 tbsp dried mixed herbs

Salt & pepper to season

Splash of tabasco sauce to taste (optional)

Fresh coriander to garnish (optional)

Grated cheese to garnish (optional)


  1. Gently heat up 1 tbsp oil in a deep pan and fry the mince until browned, add in the garlic, salt & pepper
  2. Add in the onion until browned
  3. Pour in the tomatoes, beans, stock and pasta and mix thoroughly, bring to the boil
  4. Sprinkle the mixed herbs and mix, reduce to a simmer, then cover and cook for approx 20 minutes.
  5. Remove lid, turn up heat slightly and cook until the sauce becomes thick, about 10-15 minutes.
  6. If you don’t have non stick pans, stir every 5 minutes or it will burn to the bottom.
  7. Serve with a sprinkle of coriander, a dash of tabasco sauce, handful of grated cheese or simply a slice of crusty bread… is entirely your choice.

Oh Yummy…..yummy!

And 1 pot to wash up………my kinda cooking!




ALL · dinners · fish · Healthy Eating Ideas · Meat Dishes · Scottish Cuisine · superfoods

Spicy Salmon with Avocado Cucumber Strips


I first saw this recipe on Asassyspoon , I just had to give it a go as I love Salmon and Avocado so whats not to like!  I changed it ever so slightly to suit my tastes and experiment. I also haven’t invested in a spiralizer yet so its cucumber strips instead of noodles…lol!


Makes 1 portion – obviously add quantities for more.


2 Salmon Fillets – make sure its good quality Scottish Salmon…lol!

1 tsp chilli powder

1 tsp rainbow peppercorns – ground

1 tsp ground cumin

2 tbsp olive oil – good quality

1/2 cucumber

Salt & pepper to taste


For the dressing:-

1/2 avocado

1/2 lemon juiced

1/2 garlic clove  – crushed

Handful Dill – freshly chopped (or you could use parsley)

1/2 chilli – diced or 1/2 tsp dried flakes

2 tbsp water

Salt & pepper to taste


  1. Combine the chilli powder, pepper, cumin, salt and pepper in a small bowl with 1 tbsp olive oil. Place salmon in bowl and rub into skin covering all of the salmon.
  2. Heat a pan on medium heat with 1 tbsp oil. Place fillets into pan skin side down first and cook for 4 minutes, just leave to cook. Then flip fillets over and cook for a further 3-4 minutes, remove.                                                                                                                                                        20170721_192643
  3. Meanwhile make the dressing by mixing together all the dressing ingredients in a blender until you have a smooth paste.
  4. If you have a spiralizer then use that for your cucumber, if not, you can use a peeler to make strips.                                                                                                                                                                      20170721_194003
  5. Add the cucumber to the avocado dressing and coat.  20170721_194007
  6. Place the cucumber onto a plate and place the salmon on top. Serve. Yummy!



ALL · breakfast · Combi Microwave Ideas · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · lunch/ light bites · One Pot Wonders

Omelette in minutes


Oh yes……my magic little crisper plate performs again with excellent results.

Thought I would try an omelette this time as it is a 50/50 chance I get the flip right in a pan……lol!

This crisper plate cooks right through without flipping in just 2 minutes…..oh yes just 2 minutes!


Makes 1 large omelette – 2 people or 1 if your hungry…lol!

5 eggs

Cooked smoked ham pieces

Grated cheese

Salt & pepper to taste


  1. Preheat crisper plate on crisp setting for 3 minutes
  2. Whisk together eggs and seasoning, pour onto crisper plate
  3. Add on your fillings, for me this time it was ham and cheese. (spinach is another fav of mine)
  4. Cook on dynamic crisp setting for 2 minutes. Yummy! NO FLIPPING! Perfect omelette.
  5. Serve.




ALL · Combi Microwave Ideas · Healthy Eating Ideas · Hotpoint Oven & Combi Oven Recipes · lunch/ light bites · One Pot Wonders

Spanish Omelette

We decided to have a spanish afternoon and I was dying to try something different in my new Crisper Plate. Absolutely loved this recipe, healthy, tasty and only 12 minutes in my new crisper plate.

Perfectly served with some San Miguel…….we just needed the sunshine…lol!


Makes a 12 inch size – 4 portions

250g potatoes – sliced (I left skin on but it’s up to you)

4 eggs

1 tbsp butter or oil

Sliced onion (I used shallots – better flavour)

30ml milk

Salt & pepper to taste


  1. Preheat crisp plate for 3 mins. Place butter on a allow to melt
  2. Place potatoes onto plate.                                                                 20170624_134920
  3. Cook on Dynamic Crisp for 5 minutes.
  4. Place the onion on top of potatoes and cook further for 3 minutes. 20170624_135753
  5. Meanwhile beat the eggs, milk and salt & pepper together then pour over potatoes. 20170624_140307
  6. Cook further for 3 minutes
  7. Turn on grill and brown for about 2 minutes or until golden brown.
  8. Serve. Yummy!  20170624_14110120170624_141435
ALL · Healthy Eating Ideas · lunch/ light bites · One Pot Wonders · sauces & dips

Beetroot Hummus


Having some leftover beetroot and chickpeas in cupboard, it was an easy choice tonight to whip up a wee healthy snack after my gym session.

Makes a good size container – about 12 servings (depending on your serving size of course)


4 fresh beetroot – cooked and chopped

1 can 400g chickpeas – drained

2 tbsp tahini

1 tbsp extra virgin olive oil

2 garlic cloves – finely chopped

1 freshly squeezed lemon juice

pinch salt

2 tsp cumin


  1. Put everything into a food processor and whip together until blended well.

Serve with some lovely crispbreads, crackers, carrot, celery the list goes on what this goes with.