The Sunday Roast

3 large potatoes
2 tbs oil
Chicken from yesterday
1 dsp seasoning
2 cloves Garlic
sprigs of Thyme
cup of pasta
1-2 tbs Pesto
Gravy reserved from yesterday
Cornflour (optional)
seasonal vegetables


Wash the potatoes. Do not peel them.
Cut them into quarters ready for roasting.
Place in an oven proof dish.
Use a spoon of oil to massage over the potatoes.
Place in oven.
Cook on Gas 7-8 for approximately 40 minutes.

Take the chicken from yesterday out of the fridge.
Use one spoon of seasoning and a splash of oil.
Massage over the cooked chicken.
Place the sliced garlic and a sprig of thyme inside and outside the chicken and put in the oven with the potatoes for about 20 minutes.

Cook the pasta per packet directions, drain and add one or two spoons of pesto.
Take the liquid saved from yesterday’s soup, add half a spoon of seasoning, a splash of water, bring to the boil and thicken with cornflour if necessary.

Steam the vegetables and serve


Chicken Stoup with Dumplings

Its -5 and the snow is thick on the ground today, so its a good day for some hot soup to warm us up.

But this is not soup in the way you probably know it – I call it stoup because it is half stew and half soup, this is a thick, rich and filling meal that is guaranteed to fill you up. Try it!


One whole chicken –  * The main part of the chicken will be reserved for the roast dinner tomorrow
3 dessert spoons of seasoning *
One large onion, chopped
2 cloves of garlic, crushed
One medium potato, thinly sliced
2 carrots, sliced
Large sprig of thyme

Cornflour (optional)
handful of pasta (optional)


90 g Self Raising flour (or plain flour + 1 tsp of baking powder).
A large pinch of salt
30 g fat, lard, margarine, butter, shortening … whatever fat you have to hand.
90 ml milk
Frozen peas

* (a dessert spoon = approx. 2 teaspoons, about 2/3 of a tablespoon)

Brown the chicken in the pot that you will be making this dish. It does not have to be perfect.
Add the seasoning, onions, garlic and the other vegetables.
Then pour over hot water from the kettle until the chicken is almost covered.
Bring to the boil, stir, cover with the lid and turn the hob right down and leave it to cook for half an hour.

At that point give the soup a stir, add more seasoning and a little salt if you require it.
Cook for another half an hour.
Warning: lift out the chicken carefully by placing a wooden spoon inside the cavity of the chicken and use a spatula to support it.
Place aside to cool completely before chilling overnight ready for tomorrow’s roast dinner.
Remove from the chicken the two drumsticks from the legs.
With a ladle, remove two lots of the soup in order to use it as stock for tomorrow’s meal.
Shred the meat and put back into the soup pot (you can blend the mixture at this stage if you prefer smooth soup). I used a potato masher to roughly mash down some of the ingredients, as I like it more rustic.

Continue to cook. Prepare your dumplings (see below).
Add the pasta here if you are using it. If required you can mix a little cornflour with some water and add to thicken the stoup.
Drop in your dumplings
Cook in the soup for another 20 minutes, add frozen peas for the final minute, stir well and serve.


90 g Self Raising flour (or plain flour + 1 tsp of baking powder).
A large pinch of salt
30 g fat, lard, margarine, butter, shortening … whatever fat you have to hand.
90 ml milk

Cut up the fat into small pieces and drop it into the flour, using a knife, just mix the flour and fat together until it’s as small as possible.
Add the salt and mix through.
Slowly add the milk into the mix until your dumplings are firm, but not wet. If you add too much milk, then just throw in a spoonful of flour. This is where most mistakes might occur, you really need to move the dumpling mix around in your bowl to get it all mixed up, rather than feeling lazy and putting in too much of the milk.

Using floured hands, or a large floured spoon, make your dumplings (I put them onto a plate ready to drop into the liquid.) They should be firm, but not compressed/squashed.

Bring your soup to the boil, making sure there’s enough liquid for the dumplings to swim in
Drop the dumplings into the liquid and bring back to the boil, cover the saucepan with a lid. After 10 minutes carefully flip each dumpling over and put the lid back on.
After another 10 minutes the dumplings should be ready to eat…. and lovely and fluffy.
If they turn out a bit solid, then try to use a bit less milk next time, or make sure you’re not squashing your dumplings too tight, or make sure there’s enough liquid for them and enough room for them to expand. if they’re a bit squidgy in the middle, then the same rules apply, or maybe they need another 5 minutes!



Stir Fry

Yesterday’s dinner was traditional Sunday Roast Chicken served with carrots, broccoli and roast potatoes and gravy.

Today I have leftover cooked chicken, so I thought a nice stir fry would be good.  You can use whatever veg and meat you have lurking around in your kitchen.  I often do this with prawns or leftover pork or beef.  I also have the leftover stem from the broccoli which is good in stir-fry.  Waste not wants not.

First of all I like to have Teriyaki Sauce with this and it is good to make it in advance and let it percolate for good flavour.

  • ¼ cup soy sauce
  • ¾ cup water
  • 1 tbs peeled and grated ginger
  • 2 tbs honey

Combine all the ingredients in a small pan over a high heat.  Bring to a boil and then keep on a simmer while you prepare the rest of the food.

Stir Fry (serves 3-4)

  • 3-4 servings of brown rice
  • 2-3 tbs oil
  • 2-3 cups sliced veggies ( I am using carrots, onions, broccoli stems, mushrooms and spinach because that is what I have in)
  • Chicken (cooked, leftover) (or whatever meat you have – or none if you just have veggies)
  1. Chop up the veggies and meat.  In a wok or sauté pan heat oil over medium heat.  Add the veggies (keep the mushrooms and spinach back til nearer the end because they are quick to cook) and cook until softened.
  2. Add mushrooms and cook for a few minutes, then add the spinach and cooked chicken.
  3. When the meat is warmed through add the teriyaki sauce.  You may not need all of it, how much is a matter of personal preference. I like to dip raw veggies in any leftover for a snack or lunch.
  4. Serve over the cooked rice.  Some sliced fresh pineapple or mango is nice on the side, or fruity chutney.

Leftovers will be used to make fried rice tomorrow.


I did intend to get a photo of this but it disappeared too rapidly to take any, sorry.




Pulled Chicken Burger

I have been laid low the last few days, and I have missed posting on here.

Today I was feeling better, well enough to get up and cook anyway, but I wanted something quick and unfussy to cook, whilst still being healthy and tasty, and this fits the bill.

This is an easy to make chicken burger (or roll) that takes hardly any time; it is easy, cheap, healthy and tasty, which covers my aims in feeding myself and family.


Makes: 2 Rolls

  • 4 chicken thighs, roasted
  • ¼ cup BBQ sauce, whatever your preference
  • 2 rolls
  • salad (optional)
  • chips (optional)


  1. Pull the chicken apart into thin strands between 2 forks and place in a bowl. This is easier and tastes better if it is still hot.
  2. Pre-warm the BBQ sauce so it is luke-warm. Then mix in with the warm chicken.
  3. Divide between the two rolls
  4. Add salad and chips on the side, and extra sauce for chip dipping.