Lamb with Sticky Carrots

Oh my wow guys, this dish is AMAZING! Super simple, and a great Easter combo.

First things first, my photo below is just of the sticky carrots, purely because when I dished this up I was so hungry I sort of just chucked it all on the plate and wanted to eat it rather than pretty it up for the picture! So there we go…

Sticky Glazed Carrots, yum!

Another thing to note is the ‘glaze’ for the carrots works really well on tons of other root veggies, try on parsnips or beetroot also,


  • Fresh Thyme, chopped
  • Fresh Rosemary, chopped
  • 2x Garlic cloves, chopped
  • 2x Lamb steaks
  • Carrots
  • 1x red onion
  • Handful of cherry tomatoes
  • 2x tablespoons honey
  • 2x tablespoons olive oil
  • 2x table spoons balsamic vinegar

To Make:

  • Get the lamb out the fridge and pre heat the oven to 200 degrees
  • Chop up the rosemary, thyme and garlic an mix with salt & pepper in a bowl, put lamb steaks in and coat with the rub
  • Chop up the carrots to roughly thumb size chunks
  • Chop cherry tomatoes in half
  • Cut the onion into 8 chunks
  • In a bowl mix together the olive oil, honey and balsamic,
  • Put the carrots in a oven proof dish and toss in the mixture, throw in the onion & tomatoes and season,
  • Put in the oven for 40 minutes, tossing halfway through
  • While this is cooking leave the lamb to soak up the rub flavours, then 10 minutes before the end, fry off the lamb steaks, if you want them ‘blushing’ then 3 minutes each side, followed by 5 minutes resting time should be perfect

Ta da!

We had ours with new potatoes, but you could serve this with a nice creamy mash, roasties or if your trying to cut back on the carbs bulk it up with extra veg?

Enjoy all and Happy Easter!

I Made Meringue

Holy cow, guys if I can manage this anyone can! AND I did it without an electric whisk, not out of choice mind, just because I don’t own one. Let me tell you it was an arm workout and if you own one, use it to half your whisking time!

After watching tons of episodes of Bake Off I really thought this was going to be a nightmare, however I’d made Carbonara earlier in the week so had leftover egg whites, and I hate throwing out food so I figured why not? It was super easy! The mixture made loads and I had a little jump of glee when I saw these rising in the oven, happy days.

Just finished baking, super excited to eat these!


  • Egg Whites x3
  • 150g Caster Sugar (I won’t lie I’ve tried it with standard granulated sugar too and works just fine!)

To Make:

  • Pre heat the oven to 140 degrees
  • In a large bowl, start whisking the egg whites until they are at soft peak consistency
  • Add the sugar slowly a large tablespoon at a time and continue to whisk, until all combines and the meringue is glossy and smooth
  • If you wanted to add in any flavorings nows the time to do it (vanilla extract/ orange zest?)
  • Place baking paper (or tin foil) on a tray and using two table spoons scoop out the mixture to form oval, rugby shaped blobs on the tray, you should get 6 large or 10 smaller portions (If you want to be fancy use a piping bag to get more professional shapes, but I think the rustic look proves they are home made!)
  • Bake for an hour for chewy center or extra 15 minutes if you prefer them to ‘snap’, crack open the oven door and leave to cool in the oven

To serve add whatever fruit, cream, yogurt, honey, anything you fancy really! We like ours with fresh strawberries, a dollop of cream and some grated dark chocolate, delicious.

Also these keep for about a week in some Tupperware in the fridge (if they last that long!) and can make multiple varieties of puddings throughout the week!

Served with cream, strawberries and a dusting of dark chocolate, what’s not to like?

Orange Glazed Chicken

Day two of my week of meal prepping,

Thanks for all the likes on yesterdays post!

So today I want to share a favourite in our house, sticky orange glazed chicken *drools onto keyboard! This is a super easy one if you prep it all the night before, then when you come to make it, it’s just a case of chucking the chicken in the oven and heating up the sides, my kinda cooking!

Now, before I give you then run down on how to make this I want to say, in an ideal world you would griddle the chicken to get a nice flavoured sear, however in the process of me making this I have RUINED two ‘non stick’ griddle pans. This might be because I’m a novice cook, or because I’m impatient and had it on too hot, but either way I’m going to show you how I now make it oven baked, but give it a go on the griddle if you are comfortable with this (and let me know the secret to it!)


(For the Marinade)
Juice of 2x Oranges
Juice of 1x Lime
Heaped Tablespoon marmalade
3x Tablespoon soy sauce
2x Tablespoon sriracha chilli sauce
Thumb size chunk of ginger, grated

Chicken Breast x4
1 orange sliced
Tin of Chickpeas
2x Broccoli
Lime Juice
Fresh Basil OR Mint (Whatever your preference, I like mint, The Husband likes Basil!)

To Make:
Put all the ingredients for the marinade in a large bowl, add the chicken, making sure to mix around so it’s all covered, cover bowl with cling film and leave in the fridge overnight
Pre heat oven to 200 degrees
Meanwhile blitz the two broccoli (stalks and all) in a blender until rice consistency, add lime juice (can leave this to sit in fridge overnight also to save time the next day)
Place chicken in an oven tray and drizzle over remaining sauce
Cook for half an hour, or until juices run clear
Stir fry broccoli for a couple of minutes with the chickpeas
In the stir fry pan, sear off the sliced up orange
Serve, adding chopped up basil/mint leaves to the broccoli ‘rice’ to garnish

This will do one dinner and two lunch portions for two people, and heats up great in a microwave in the office for quick hassle free leftover lunch, you’re welcome!

Meal Prepping for 9-5’ers

Happy Monday guys, nice short week with the Easter break coming up!So I wanted to (attempt) to put together a foodie based week, I cook all the time at home and I really enjoy it, I am just rubbish at remembering to take photos, so I haven’t put anything on here yet. So bear with me on this one,

So we leave the house at half 7 for our morning commute, and I walk back through my front door at half 7 after getting home from work. Safe to say it’s a long day, and sometimes I could walk in and consume everything in the fridge, and sometimes by the time I think about dinner it’s so late and I’m past the point of being hungry.

So meal prepping for me is key, it means I don’t snack on crap, and I eat at reasonable times of the day.

Here is my easy chicken puff pie that only uses a few ingredients, makes a huge pie that will see you through one dinner and two lunch portions for two people, and the smell that wafts through the house while it’s cooking is amazing, winning!

Super Easy Chicken Pie, delicious!


  • Chicken Breasts x 4
  • Mushrooms (any variety will do but I like button mushrooms for this)
  • Ready Made Roll Puff Pastry
  • Red Onion x 2
  • Garlic Clove x3
  • Dried Herbs (Cumin, Coriander, Basil)
  • Fresh Thyme
  • Chicken Stock Cube (300ml boiling water)
  • Worcester Sauce x1 teaspoon
  • Dejon Mustard x1 heaped teaspoon
  • Creme Fraiche 150ml
  • Flour x2 heaped tablespoons


  • Pre heat oven to 200 degrees
  • Get pastry out of fridge so it can get to room temperature
  • Boil a kettle (for stock)
  • Slice the onions and mushrooms, chop garlic, cut chicken into chunks

To Make:

  • In a large pan, fry off the onions in some oil for a couple of minutes until just soft, add the garlic and mushrooms and cook for a further 3 minutes
  • Add the chicken, Worcester sauce and dried herbs, cook until chicken has turned white.
  • Sieve over flour and stir in to combine
  • Slowly ad the stock, stirring it in to combine, leave to simmer for a couple of minutes until thickened up
  • Add the creme fraiche and fresh thyme, stir in
  • In a large pie dish (a large oven dish will do the job just fine as well) pour in mixture, making sure its evenly spread across the pan, then unroll the pastry on top to make your pie crust, make sure to crimp the edges to seal the mixture in (trapping the mixture stops any spillages and also help the puff to rise and give a great flaky texture)

Cook for half an hour until pie is golden

Enjoy with side veggies, makes 6 portions, perfect!