This spiced carrot and chickpea soup is really lovely and warming during early Spring when it’s still a bit chilly outside. It’s ready within 25 minutes.
These tuna and corn fishcakes are made with baked potatoes which give e better texture to the patties than boiled potatoes.
This leftover lamb flatbread with aubergine sauce is another easy recipe you can follow to use up your Easter roasted lamb or barbecued lamb during the summer.
This ham and fried egg sandwich is perfect for breakfast, brunch or a lazy lunch. It’s super easy to make, for the spread use pesto, chutney etc.
This cauliflower and chickpea curry with lamb is made with Balti curry paste, but you can use Rogan Josh too, which is bit more spicy.
This ham glazed in prune juice can be served immediately after cooking or glazed with the reduced cooking water and roasted for 10 minutes.
This Greek-style roast leg of lamb is perfect for an Easter lunch or a special roast dinner during Springtime. It only needs one large tray..
This tenderstem broccoli with egg and smoked salmon is the perfect starter in a festive menu, for example at Easter or at special occasions.
I thought I’d try a different way of making hot cross buns this Easter so I combined my normal bread machine recipe with one for Chelsea buns – resulting in the
This tomato and courgette pasta sauce is ready in 20 minutes, you can make it as thick as you want (so some of it could be used as a pizza sauce, spread or dip)
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