Latest Posts
Spicy Chicken Pasta Bake – Stretch A Chicken (4)
This recipe is from a series showing how 1 medium chicken can be used to make 7 different frugal chicken recipes and feed your family for a week!
Chicken Pizza with onions and peppers – Stretch A Chicken (3)
Chicken pizza, with onions and peppers – one of a series of recipes to make one chicken last a family a whole week
Chicken & Sweetcorn Recipe for a tart – Stretch A Chicken (5)
A delicious tart made with chicken, onion and sweetcorn. Part of a series to see how many many portions I could get from 1 chicken
Chicken and Vegetable Risotto (no wine) – Stretch A Chicken (2)
Chicken and vegetable risotto made from leftover roasted chicken, red pepper, and pak choi. Made without wine
Wondering what to do with orange peel? How about this easy orange cake
A tender sponge containing puréed citrus peel, topped with cream cheese frosting. Vary by using all lemon, all orange, all lime, or a mixture
Cream of Cabbage Soup
A creamy vegetarian soup made with white cabbage and a good stock. Super simple!
Fresh Ginger Tea
A delicious fresh ginger tea. Great for digestion and acid reflux as well as simply a lovely caffeine free option
Homemade, fresh lime simple syrup
A fresh and delicious simple lime syrup to use in cocktails, spoon over fresh fruit salad, ice cream, waffles etc. Use in milk shakes and hot and cold drinks too
Vegan Couscous Salad
A versatile couscous salad that can use up all kinds of bits and pieces – add some more protein too if you like
Parsnip Cake with Maple Syrup & Lemon
This is just like carrot cake but instead of carrots, orange and sugar, I used parsnips, lemon and maple syrup. Totally worked!
A roulade recipe using mincemeat, Bramley apple and whipped cream – gluten free
Light and delicious, this easy roulade recipe can be adapted for many different fillings for all the different seasons
Leek Crumble, with fresh and dried cranberries, and walnuts
Decadently extravagant, deliciously creamy and very tasty – but still less than 50p a portion! Creamy leeks with acid pops from cranberries, topped with a walnutty crumble.