This is a warm and hearty stew.  It will probably be the last time I cook it until Winter because Summer is defo here!  The smells that come from this dish are amazing!  I like to make the casserole a day in advance because the garlic and rosemary really fuse together with the flavour from the chicken and vegetables.  So I made this on Thursday and we had it last night for dinner!


  • 3 uncooked chicken fillets, chopped into bite sized pieces
  • 1 carrot chopped into thick rounds
  • 1 onion sliced thickly
  • 3 cloves garlic chopped small
  • sprig of rosemary  – take off the sprig and chop
  • stock/gravy – I use 5 heaped teaspoons of bisto beef powder
  • 600mls cold water
  • have a thickener for the gravy on standby incase lots of juice from the chicken thins the gravy – eg cornflour – I use Bisto chicken granules


1)  Pre heat oven to 180* fan. 

2)   Put carrot, onion, garlic, rosemary and chicken into a big casserole dish

3)  Add the bisto powder to 100mls of water and mix until dissolved, then add to dish

4)   Add remaining water and mix through

5)   Place lid on dish and put in oven for about 1hr 10 mins stir half way.  Judge for yourself – its really until the chicken is cooked through and the vegetables are soft.

As usual I forgot to take a photo once plated up – we had it with creamy mashed potatoes and mashed turnip – it is really an ideal winter warmer!  So no more for my family until it is nearly Santa Claus time! lol

Enjoy x



I havent posted for a while due to camera issues, but all sorted now and…its my birthday today!  YAY!  Was supposed to be going with friends to Edinburgh eating some fine foods and drinking some fine/any alcohol!  But it had to be rescheduled – so – I chose to stay at home and have some fine foods of my own instead!  Am having a bbq!  Just me, my hubby and my son – no-one else is ivited!  Well when I say bbq – I am making most foods indoors and cooking up some burgers on my George Foreman! lol


Malcolm Allen Burgers on seeded buns toasted on the Foreman first!

Garlic & Rosemary Chicken and Potato Bake

Basically its the same as this recipe – but only you add in potatoes in their skins all the same size to ensure even cooking!

Leftover spicy sausage pasta

Batchelors Golden Rice

Corn on the cobs

Mixed paprika salad

Wine – dont forget the wine!

The sun has been shining all day – just perfect – am off to polish off the rest of the wine!  🙂

Tonights dinner was Spinach & Pancetta Chicken Roulade.  I have only made this once before and was supposed to add some kind of cheese to it – I cant remember what cheese, but my husband couldnt find it in the supermarket so I just added cheddar.  Personally it was so tasty I couldnt see any reason for adding cheese in the first place – the garlic was AMAZING!  So this time I decided to omit the cheese!  I also should have bought baby spinach but didnt – but it was still FANTASTIC!


  • Skinless chicken breast – I used 3 medium sized
  • 4 slices of pancetta per chicken breast
  • Spinach – try and use baby spinach
  • garlic – to your taste – I used LOADS and I actually used pureed garlic from a tube!  48 hours and all I have done is chop bloomin garlic – I wanted a rest! lol


1)  Batter your chicken breast between sheets of clingfilm until thin and layer with 4 slices of pancetta, leaving the far outer side with non filling to allow for movement of the filling when rolling

2)  Add a layer of spinach and scatter/dot garlic on top – I actually did it this way with my first breast but for the other 2 breasts I added garlic puree first – THEN the spinach because when rolling my hands got covered in garlic – but the spinach on top protects – you want as much garlic in there!

3)   Roll the chicken breast up with the join at the bottom and if there are any spinach or pancetta sticking out at the sides – tuck it under

4)  Wrap the chicken up tightly in tin foil and seal.  Place in fridge so that the chicken can take shape – I prepared this in the morning which is fine.

5)  Place chicken in oven – preheated to 180* fan for 45 minutes

I served mines with roast potatoes, mashed carrot with cinnamon and a little honey, and cauliflower and onion cream DELISH!  Unfortunately my photos of the end product didnt turn out too good as you can see from the photo at the very top, but  here is a photo of my sons dinner – halfway through eating! lol

Hellooooo!  Well its been a while!  I keep taking photos of my food in preparation and then forget to take a photo once its cooked!  So not too many blogs from me. 

Anyways I have been busy all morning – I have made K’s Carrot and Onion Soup –  and prepared my dinner for tonight Pancetta and Spinach Chicken Roulade – which I will post later, and I made these superb cupcakes with my leftover ingredients.  (I also had spinach frittata on Friday and STILL have spinach leftover!).

I see these savoury cupcakes all the time but I visited Memoirs Of An Amateur Cook’s blog – and found this beautiful recipe –

These grabbed my attention because most savoury cupcakes have flour added but not these.  The recipe is on Sarahs blog – so go visit – the only difference was that I added leftover pancetta x 6 strips and leftover spinach 3 big handfuls and a third of a large onion instead of chorizo and asparagus.  I also omitted one egg so only added 5 – I dropped  my last egg! lol  Heres a photo once prepped!

And heres a close up so you can see the ingredients better

And here they are straight out the oven

And heres another close up – I now realise that I should have used large eggs and 6 of them!  Sarahs recipe did say fill to almost the top – but I didnt do that – When I took them out the oven I could see them deflating before my eyes! lol

These were the most tastiest savoury cupcakes ever and a pleasant change in texture.  I will defo make again and this was just using leftovers!  The minute they came out the oven myself and my family devoured them!  I would make them again and use in a summer picnic or banquet when having friends and family over. 

Thank you Sarah! x

I use up all foods in my house – its very rarely that anything has to be thrown away.  I add to dishes, I substitute, I invent, I make extra – I just love it!  So I thought I would include a section on my blog – to show you just what I do with leftover food. 

Here is my leftover food from Easter.  I simply added more croquettes and vegetables – and I got a dinner for 4 people out of it!  There was quite a large chunk of ham left!

This is was a simple one.  I could have added the ham to mac n cheese, or cut thick wedges and added a fried egg on top or pineapple,  I could have made a lasagna, frittata – the list is endless – but if you remember rightly – I was a tad hungover the next day so this was a quick meal for me! lol

Enjoy x

Oh my oh my!  Your gonna love this!  This is garlic to the max!  I prefer this bake with lamb – but I also like it with gammon.  I usually put a little cheese on top and then grill but I didnt cos I was running out of time to present my food to my guests! lol


  1. 12 decent sized potatoes
  2. 2 Leeks
  3. cheese sauce – your own or packet mix
  4. garlic – as much as you want – I use LOTS


  • Slice potatoes into about 5mm – 1cm pieces
  • Boil potatoes for 2 or 3 minutes
  • Drain potatoes
  • Fry leeks and garlic until soft – mmm the smell is wonderful!
  • Think of a lasagna – start layering up a suitable oven dish with leeks, potatoes then cheese sauce.
  • Once layered up you can add tomatoes or cheese on top
  • Oven or grill until the cheese is bubbling – if using – or until everything is hot – if reheating

Enjoy x

I love chicken with crispy skin.  I love garlic and rosemary with everything.  So I combined the two and presented them at last weekends Easter lunch.  Here they are at the top left hand side of a very blurry foto but you can see it on the header of my page.  (I promise I will get better at this! lol)




1)  Chicken drumsticks

2)  Garlic cloves or puree – to your taste – I used LOTS!

3)  Rosemary – Pull the leaves off the sprigs – again to your taste

4)  Olive oil


  • Wash chicken and place in an oven tray – in an even layer
  • Mix oil, rosemary and garlic together and pour over chicken then rub all over with hands
  • Place in a preheated oven – fan 200* until the skins are crispy and the chicken is cooked completely

I have to say that this is the most tastiest chicken EVER!  I also use this chicken recipe in my favourite tray bakes – which I will share with you the next time I bake one!

Enjoy x