Barbecued Leg of Lamb with Lots of Garlic and Rosemary


Lamb, garlic and rosemary, a match made in heaven!

I like to used a boned leg of lamb as it cooks in no time really and is so easy to carve.

I like my lamb pink, so I aim to have the thickest part of the meat pink going to well cooked on the thinnest.

This was only just enough meat for 6 in our house, with sides, what can I say, they boys are carnivores!


1.2 kg boned leg of lamb, excess fat trimmed

6 cloves garlic, crushed

4 sprigs of rosemary, leaves only

2 tablespoons olive oil

1 teaspoon salt

a good grinding of fresh black pepper


In a large mortar, crush the garlic, rosemary, oil, salt and pepper.

Pour the marinade into a large ziplock bag.

Take the meat and score on both sides.

Add the meat to the bag, seal and squish the bag, marinade and meat until the meat is covered.

Set aside for 4-24 hours.

Heat the barbecue, once very hot, place the meat on, I do the fatty, outside first, cook for around 10 mins and then flip over.

Cook to your preferred colour.

Allow to rest, covered loosely, for 20 mins before slicing.

Sesame Chicken Wings


Madly popular with the boys, these sticky wings are fantastic as nibbles, lunch box fillers and after school treat.

I chop the tips off the wings and then cut them also at the joint to form two pieces.


1kg chicken wings

2 tablespoons honey

1 tablespoon sesame oil

1 tablespoon gluten free soy sauce or tamari

5 cloves garlic, crushed

1 tablespoon sesame seeds


Combine all of the ingredients, except sesame seeds, and leave in the fridge to marinade for at least four hours.

Preheat the oven to 200degrees Centigrade, line a baking tray with baking parchment.

Place the chicken on the baking tray, brush with the marinade and sprinkle over the sesame seeds.

Bake for 20mins and then brush again with the marinade and pop back in the oven for ten minutes.

Again, remove from the oven, brush with the marinade and return to the oven.

Bake for a final 10mins, remove and brush with marinade and serve.

Plum and Hazelnut Cake


The plums, hazelnuts and vanilla go so well together in this cake.

I like to serve it as a pudding with some cream or ice cream.

The cake does not last long as it is very moist so best eaten within 24 hours I think.


4-5 plums, sliced

100g butter, at room temperature

100g caster sugar

2 eggs, beaten

70g ground hazelnuts or hazelnut meal

30g buckwheat flour

1 teaspoon vanilla extract

2 teaspoons gluten free baking powder


Preheat the oven to 180degrees Centigrade.

Line the base of a 20cm spring form cake tin.

Place the plum slices on the base of the tin.

Beat the butter and sugar until light and fluffy.

Beat in the eggs and then fold in the remaining ingredients.

Spoon into the cake tin, cover the plums completely.

Bake for 25 mins. Allow to sit for 5 mins and then remove from the tin.

Bacon, Beans and Eggs


A slightly deceptive title!

This is super for breakfast, lunch or dinner served over toast or a baked potato for a gluten free option.

You can make the bean mix the day before, refrigerate and then warm through gently before continuing with the eggs.

Serves 6.


400g bacon, diced

1 large onion, diced

2 cloves garlic, sliced

2 x 420g kidney beans, drained and rinsed

750mls passata or sieved tomatoes

400mls water

1 tablespoon tomato paste

1 tablespoon smoked paprika

1/4 teaspoon cayenne powder

1 tablespoon maple syrup

salt and pepper

6-12 eggs


In a large frying pan, cook the bacon over medium to high heat until it is a little crispy. remove bacon but leave the fat in the pan.

Add the onion and garlic to the pan and cook until softened.

Return the bacon to the pan and add the  beans, passata, water, tomato paste, maple syrup, smoked paprika and cayenne. Season with salt and pepper

Bring up to the boil and then let gently simmer for 30mins until the sauce is thickened. Check the seasoning.

Make slight wells in the bean mix and crack an egg in, repeat for each egg.

Cook the eggs until the white is set and the yolk is still runny.

Serve over toasted bread or a baked potato.

Tuna and Cannellini Bean Patties


These are a store cupboard pattie, I seem to always have the basic ingredients in the pantry and the beans make a nice change to a potato based fishcake. I also like the fact that I’m sneaking beans into the boys!

Makes 8.


100g finely diced onion

200g grated cheese

2 x 425g tins cannellini beans, drained and rinsed

425g tin tuna, drained well

75g gluten free breadcrumbs

1 jalapeño chilli, finely diced

1 teaspoon dried oregano

1 egg, beaten

salt and pepper


Preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.

In a large bowl, lightly mash the beans with a fork, add the remaining ingredients and, using your hands, combine well and form into patties.

Pop the patties onto the baking sheet and bake for 20-25 mins.



Beef Pot Roast with Black Pudding, Potatoes and Edamame.


This is a stove top roast that then uses the fat and juice from the meat to fry the potatoes and edamame. All of the flavour comes from your black pudding or blood sausage so it needs to be really good! I use a gluten free black pudding but regular is fine if you don’t need to do gluten free.

A pot roast from my butcher is a piece of brisket with virtually all of the fat removed, rolled and tied.

The potatoes are utterly addictive cooked this way but if you don’t have edamame, frozen peas or diced carrot work very well too.

I like to serve this with the potato mix on the bottom, break up the beef on top and then spoon over the squishy black pudding over the top. Serves 4-6


1.2kg beef pot roast

100g butter

250g black pudding or blood sausage, gluten free

6 large potatoes, peeled and diced, 1cm

1/2 red onion, diced

400g edamame


In a heavy based casserole with lid, melt the butter.

Add the beef and brown on all sides.

Remove the beef and place the black pudding on the base of the pan, top with the beef and  pop the lid on.

Turn the heat down to low and slowly cook the meat for 2 hours, turning the beef every 30mins and spooning the black pudding mixture over the top of the beef.

After two hours, remove the beef from the pan and spoon off all of the fat, return the beef to the pan, cover and keep warm over a low heat.

Heat a large frying pan over medium hot heat, add some of the fat from the meat and add the potatoes and onion.

Fry gently until the potatoes are cooked.

Add the edamame to the potato mix and stir through until cooked.

Take the beef and place on top of the fried potatoes.

Spoon over the black pudding.

Cheesy Puffs


These are wonderful!

Delicate crispness on the outside and a slight goo to the inside, think Yorkshire pudding crossed with a cheese scone! Lovely with a bowl of soup but to be honest they are perfect straight out of the oven.

Gluten free and mere mouthfuls, possibly a little too easy to eat but that’s ok, you can make the batter and keep it for a couple of days in the fridge to use at a later date.

Makes 48.


2 eggs

150mls sunflower oil

350mls milk

350g tapioca or arrowroot flour

140g Cheddar cheese, grated

1 teaspoon salt

a pinch of cayenne powder


Preheat the oven to 200 degrees Centigrade.

Grease two mini muffin trays, to give you 48 puffs.

In a food processor, process all of the ingredients.

Pour the batter into the prepared tins, fill to around two thirds.

Bake for 15-18mins, keep an eye on them, they like to burn.

Remove when pale gold, remove from the tin and allow to cool a little on a wire rack.

Serve warm.

Potato Latkes with Smoked Salmon and Horseradish


These are a treat!

Occasionally we have what we call a nibbles night with the boys, lots of plates of little nibbles to pick and choose from, not quite as sophisticated as tapas but still yummy.

You can make these ahead of time and just reheat gently in the oven. I love any spares for breakfast with mashed avocado and an egg on top, it feels very luxurious!

To make these dairy free, omit the sour cream and maybe have a little avocado mash instead? For a vegetarian option I omit the salmon and add fried mushroom slices with a little fresh thyme.

Makes 16.


750g potatoes, peeled and cut to fine julienne of grated

1 egg, beaten

salt and pepper

oil to fry

200g smoked salmon, trimmed

150g sour cream

2 teaspoons horseradish


Julienne or grate the potatoes into a bowl, sprinkle over a little salt and mix through. Wait 5 minutes.

Heat enough oil in the base of a frying pan, to completely cover the bottom, over a medium to high heat.

Drain the potatoes with a sieve, rinse and return to the bowl with the egg and season and mix well.

Take small forkfuls of the latke mix and spread gently on the pan, repeat, I can fit 5 small latkes at a time in my pan.

Fry until golden brown and then flip over.

While the latkes are cooking, mix the sour cream and horseradish.

Remove the latkes from the pan and sit on a little kitchen towel to drain off any fat.

Once ready, top with a little sour cream mix and a little smoked salmon.

Quick Chocolate Biscuits


Over the weekend the boys regularly have sporting commitments at their home teams court, oval or pitch. These cookies are quick to make and store well over the weekend to go to the  various sporting venues.

Recipe makes 30 biscuits. I often freeze the  unbaked dough for a quick bake when I don’t get much notice!


200g butter, at room temperature

100g caster sugar

30g cocoa powder

240g self raising flour


Preheat the oven to 170 degrees Centigrade.

Line two baking sheets with baking parchment.

Beat the butter and sugar until light.

Add the cocoa and flour, mix to a dough.

Roll small balls, 2-3cm.

Place on the baking sheet and then press gently with a fork.

Bake for 15-20mins.

Allow to cool slightly before moving to a wire cooling rack.

Fresh Tomato Sauce


This is a great way to use up fresh tomatoes and is an easy sauce if you don’t have tinned tomatoes or sieved tomatoes to hand.

The idea of processing the tomatoes, garlic and onion makes a smooth sauce but you need to cook it through, I use a large frying pan to speed up the evaporation process to help thicken it up. If making in bulk, I use a big stock pot and it does take longer to thicken.

To freeze, I allow it to cool and then bag in ziplock bags without the extra basil.

To make this vegetarian, omit the anchovies and add a few drops of mushroom ketchup.


12 large Roma tomatoes

2 cloves garlic

1/2 red onion

100mls water

bunch of fresh basil

1 tablespoon olive oil

4 anchovies in oil, drained

2 teaspoons maple syrup

salt and pepper


Process the tomatoes, garlic, onion, water and half of the basil leaves.

Heat the oil in a large frying pan pour in the tomato sauce and bring up to a gentle simmer.

Add the anchovies and simmer gently for 30mins, until the sauce has thickened and darkened.

Add the maple syrup and season well.

Check seasoning again.

Shred the remaining basil leaves.

Pour the sauce over your cooked pasta and sprinkle over the remaining basil.