Sausage & Kale Gnocchi Bake

On 14th April 2016, This was Dinner

More kale!  Not that I’m complaining. It’s delicious and a £1.20 bag from the market will do two meals.

As soon as I see the words ‘gnocchi’ and ‘bake’ I’m in. Mr S made this one, I just walked in and served it up. He added some green olives to the bake as we have tons of them at the minute.

Get set…

  • Preheat the oven to 180°c (fan)
  • Skin a few pork sausages & break into bite sized pieces
  • Chop some kale
  • Finely chop an onion
  • Break up some mozzarella
  • Get passata, gnocchi, olives, basil, oil & seasoning ready

Throw it together…

Boil a pan of water , add salt then add the gnocchi and kale and cook for a minute. Drain and refresh in cold water.

Heat the oil in a frying pan and cook the onion until softened. Remove and set aside.

Add the sausages to the pan and  cook until browned. Add back the onion and pour in some passata. Season well, tear up a few of the basil leaves and cook for a few minutes

Mix together with the kale and gnocchi and pour into an oven proof baking dish.

Pop in some olives and dot the mozzarella all over then put it in the oven and bake for 15 minutes.

Dish it up…

Just a pinch of black pepper and a couple more basil leaves will do it.

TWD_1404_Gnocchi_BakeYou can find the original Delicious Magazine recipe here.

Chicken Chorizo & Sweet Potato Bake

A nice easy bake that doesn’t take much effort, and using thighs is quite cheap, allowing you to afford courgettes which seem quite expensive at the moment.


•  Preheat the oven to 200ºc (fan)

•  Peel and cut some sweet potatoes into chunks

•  Bash a few unpeeled garlic cloves

•  Prepare some chicken stock

•  Juice some lemons keeping the halves

•  Slice a chorizo

•  Slice some courgettes

•  Slice a red chilli

•  Chop some parsley

•  Get your skin-on chicken thighs, oil, spinach & seasoning ready

To make:

In a roasting tin, add the thighs, skin side up, throw in your chunks of sweet potato and the garlic cloves. Drizzle with oil and add chicken stock (don’t pour the stock over the skins). Pour the lemon juice all over then pop the lemon halves amongst the chicken. Season well.

Bake for about 25 minutes then add the chorizo, chilli and courgettes and cook for about the same time again.

Take out and leave to rest for a few minutes then stir through spinach and parsley and serve.


The recipe can be found on the Great British Chefs – Kids app.

On Wednesday we had a Spring Onion, Egg and Fried Feta Salad from May’s Delicious Magazine but it looked rubbish and didn’t have much feta so I didn’t bother taking a photograph in disgust. It was actually very tasty.


•  Zest & juice a lemon

•  Slice some feta

•  Slice some spring onions

•  Shred some lettuce

•  Tear up some mint

•  Chop some chives

•  Toast & chop some hazlenuts

•  Get some oil, chilli flakes, eggs & seasoning ready

To make:

Whisk up some oil and lemon juice with seasoning.

Sprinkle the feta with chilli flakes and press in. Heat a frying pan and fry the feta for about a minute each side until golden. If it’s hard to remove from the pan leave it to cool a little before removing.

Toss spring onions, lettuce, mint leaves and chives with some of the lemon dressing.

Top with the feta and the nuts then serve with egg,, I fried mine instead of poaching as per the recipe. Finish with the remaining dressing.

This was dinner…9th & 10th September 2014.

Roast Turkey with Sweet Peppers

I’m trying to bargain hunt at the moment so I bought these turkey breasts for £2.50 instead of chicken. Some people complain that turkey is dry but I disagree, if it’s cooked well it will taste great.

Pop the oven on at 190ºc (fan).

Halve some new potatoes and par boil then pop them in a roasting tin with a chopped red and a chopped yellow pepper, a couple of small red onions quartered and a couple of thyme sprigs. Toss in olive oil and season.

Stick it in the oven.

Meanwhile, mix garlic, thyme leaves and honey together and pop the turkey in, give it a good rub to coat it well.

Take the roasting tin out of the oven after about 20-25 minutes and throw in a glass of white wine and a little chicken stock.

Roast for another 20-30 minutes until the turkey is cooked through.



It’s an Annabel Karmel recipe which was in the May edition of BBC Good Food and can be found here.


This was dinner…27th June 2014.

It’s Been a While…I’ll Start With Cake

Well it’s probably a little late in the month to be wishing you all a Happy New Year but I’m going to do it anyway…HAPPY NEW YEAR!

How January has flown, I can’t believe I am so far behind with my blog but work and other things got in the way and before I knew it, here I am – 30+ photographs to edit and lots of meals to remember. I’m guessing some of these posts will be pretty vague.

I’m going to start with this delicious Gingerbread Cake with Orange Cream Cheese Frosting from over at A Spoon Full of Sugar. It looked delicious, her post said it tasted better after a couple of days and after a quick ‘chat’ with her I was sold. I needed a cake that I could make the weekend before Christmas but could take with me to my in-laws for Christmas day. This was perfect and only got better with age. I can confirm that indeed, it was wonderful and lasts for quite a long time. Pop over to her blog for the recipe.