Caribbean chicken

This dish can be served at a banquet dinner, or relished as a weekday family meal, it really is that versatile. Browning the sugar before adding everything else lifts the chicken, and the breakdown of the meat is as if it has been slow cooked all day. Enjoy this fabulous, stress-free dinner!



Splash of olive oil

1 kg chicken thighs

3 chicken breasts

2 onions, cut into quarters

6 garlic cloves, chopped rough

2 tomatoes, cut into large chunks

½ cup Worcestershire sauce

¼ cup sugar

¼ cup balsamic vinegar

A sprinkle of salt and pepper

5 sprigs of thyme

½ cup tomato paste

A handful of parsley, chopped roughly



Place the chicken, garlic, balsamic, onions, garlic, tomatoes, Worcestershire sauce, parsley, salt, pepper and thyme into a bowl and stir together. Cover and pop in the fridge for at least half an hour. Go grab a cuppa, read that next chapter, or finish that paperwork!

Now upon returning, sprinkle the sugar into a large deep frypan you have a lid for. Heat on a medium flame for a few minutes, adding the olive oil.

When the sugar starts to change colour spoon everything from the marinade bowl into the saucepan. Once you’ve stirred it around and the chicken is browning, add the tomato paste and a cup of water. Cover and simmer over a low heat for about 45 minutes.

Break up any big pieces of chicken roughly using a fork or your spoon, this will soak up any liquid in the pan. Simmer for ten minutes with the lid off and serve! I usually serve this with ‘all our favourites rice’ or Moroccan rice. However you serve it, serve with love!

Caribbean chicken

Quick roast veges

Do you ever really want roast vegetables but don’t have the hour and a half to do them? Here’s my solution – smaller chunks or slices, and a hotter oven. Now I can have them in under half an hour, perfect for week night dinners.


Any veges you like! For 4 people as a side dish I have used;

5 Potatoes

2 Zucchini

¼ pumpkin

A bunch of herbs you like

A good pinch of salt and a cracking of pepper



Place 2 oven trays in a 200 degree Celsius oven to warm. Slice your vegetables about 5mm or so thick. Put them in a bowl and drizzle olive oil all over, tossing it through. Pour the vegetables onto your pre-warmed trays and spread out. If you like herbs, smother the veges in herbs and a bit of salt and pepper to your liking. Bake at 200 degrees Celsius for about 20 minutes. This is great as it gives you enough time to grill some meat and get ready for dinner, and you get your fix of roast vegetables!

Quick roast veges

Honey glazed carrot and hazelnut salad

This salad gives such a lift to an ordinary dinner. I hope you enjoy the flavours together!


100g sprouts

100g legume sprouts

A handful of hazelnuts

A bunch of carrots

Half a long continental cucumber

An shallot

An orange

4 tbs olive oil

2 tbs honey

Extra honey for drizzling over the carrots



For the dressing, squeeze the juice out of the orange into a cup. Add the olive oil and honey. Stir vigorously until combined. Add salt and pepper if you like.

Dry roast your hazelnuts for about five minutes until you can smell them!

Par boil your carrots. Transfer to a fry pan and cook on low heat for ten minutes with a drizzle of honey over them.

Place your sprouts in your salad dish, cut the cucumber as you like and place in the dish too. Add the carrots and hazelnuts. Sprinkle with chopped shallot. Drizzle your dressing over the salad and serve! What a fabulous creation!

Honey glazed carrot and hazelnut salad

naughty but nice

Sweet potatoes are natures super food, and cinnamon sugar is sinful, so that’s why I call this ‘naughty but nice’. I first had it years ago at a restaurant and I make it a couple of times a year for the family. This really is simple but brings your plate and taste buds to life! Have a go!



Sweet potatoes


Cinnamon sugar



Wrap your sweet spud in baking paper and twist at both ends like a bon bon or Christmas cracker. Roast in a 180 degree Celsius oven for about an hour, depending on the size of your spud. Cut in half and pop a dollop of butter on top. Now sprinkle with cinnamon sugar. That is it, and that is all it needs to be. Now to wipe the drool from the keyboard…..

naughty but nice

Sicilian chicken with cous cous

This is so simple but bursting with flavour! My family just love the simple cous cous base with the richness of the chicken in it’s sauce. Just perfect!


1 kg chicken thighs, sliced

1 red onion, diced

Few sprigs of basil, chopped

A lemon

4 cloves of garlic, crushed

Fennel seeds

Salt and pepper to taste (I used 15 whole peppercorns)

500 g passata

Olive oil



Put a splash of olive oil in a pan and heat. Add the onion, garlic and chicken, frying for five minutes. Squeeze the lemon over the top and add the basil, fennel seeds and passata. Salt and pepper to your liking. Simmer for half an hour and serve on a bed of cous cous!

Sicilian chicken with cous cous

Roast vegetables

It seems crazy to have a roast vege recipe, but some people don’t know how to do a good roast veg. When I was 16 I had to do the family cooking, and there were no blogs, and no recipe book had roasting vegetables – it was a given you knew – so this is for anyone out there who is like me; I had no idea but wanted to make nice hearty meals. You’ll be fine with this! Just remember the smaller the veg the hotter the oven and less cooking time. The larger the veg the lower the oven temperature and the longer the cooking time.


Whatever veges you have!

For this particular roast I used;

4 button squash cut in half

3 carrots, cut into half centimetre widths

A handful of green beans

5 potatoes, cut into pieces about the size of a whole walnut

Olive oil

Salt and pepper

Here’s another version without the squash!


Toss your veges in a drizzle of olive oil so they are nicely coated. Place on a roasting tray (you can pre-warm it before putting them on or line with baking paper). Now sprinkle some salt and pepper over them. Bake at 190 degrees Celsius for about 25 minutes. If you like your vegetables bigger, chop them bigger! That will increase cooking time to 1 hour and degres the temperature to 150 degrees Celsius. If you like extra crispy spuds, I suggest boiling them first for a few minutes and then baking them under a high heat for 10 minutes – but that’s another recipe! I hope you like your roast veges, they truly are a great way to enjoy the flavours of the Earth!

Roast vegetables

Lazy pasta

Sunday lunches have to be quick to make and long to eat around here! But in being too lazy to do the groceries, I only had a few ingredients so this is what came of it. It is actually pretty nice and fresh!



200 g baby spinach leaves, fresh

1 punnet cherry or baby Roma tomatoes, sliced in half

Salt and pepper to your liking

Dash olive oil

200 g spaghetti



Bring a pot of water to boil, add a pinch of salt and your pasta. Once pasta is ready, drain. Heat a splash of olive oil in a pan and add the pasta, tossing the oil through. Now add the spinach and tomatoes. Salt and pepper as you wish and you’re done. We smothered it in fine parmesan cheese – oh so yummy!!

Lazy pasta