Pork Tacos

On 27th March 2015, This was Dinner

Like an idiot I forgot to get the pork belly out of the freezer so Mr S just picked up some pork steaks for this.


  • Dice some pork steaks
  • Slice some spring onions
  • Finely chop a couple of garlic cloves
  • Slice a red chilli
  • Chop up a couple of little gem lettuces
  • Chop up a tomato
  • Chop of an avocado (do this at last minute to avoid browning)
  • Cut an eating apple into matchsticks
  • Preheat the oven to 180ºc (fan)
  • Get fennel seeds, cumin seeds, smoked paprika, black beans, light soy sauce, olive oil, chilli sauce, lime, natural yoghurt, tacos & seasoning ready.


Toss the pork with the paprika and the fennel seeds and some oil. Heat a frying pan and cook the pork in stages (don’t overfill the pan). A few minutes each side should ensure it is cooked through.

Heat some oil in the empty pan and cook the onion and garlic. Add the beans along with their liquid and leave to simmer whilst you make the salad.

Pop the lettuce, tomato, chilli and avocado together along with the apple. Drizzle with a little soy and some oil and give it a good old squeeze of lime.  Toss everything together.

Heat the tacos in the oven according to the instructions.

Give the beans a little bit of a mashing then add back the pork to warm through.

Stir a little chilli sauce through the yoghurt and serve everything up to build your own.


The recipe can be found here or in Jamie Oliver’s 15 Minute Meals*. Whilst finding the link I also came across this petition for practical food education in schools around the world. On the day I read that…

In a study of 2,976 families in the UK, only four parents thought their child was very overweight. Medical assessments put the figure at 369.

…I signed it as I think it’s a great idea.

*Here’s where I challenge you to make this lot in 15 minutes. I’ve still not achieved it but I’m not complaining, these were deliciuos.

Sweet Potatoes with Smoky Turkey Chilli

On 24th, 25th & 26th March, This was Dinner

On Tuesday we made the recipe named above, found in March’s edition of BBC Good Food. I like a nice turkey chilli as an alternative and this went really well with the baked sweet potatoes.


  • Finely chop an onion
  • Finely chop a garlic clove
  • Heat the oven to 180ºc (fan)
  • Get sweet potatoes, turkey thigh mince, passata, BBQ sauce, paprika, chilli flakes, sour cream, oil & seasoning ready


Stick the potatoes in the oven on a baking tray. Depending on their size they will take between 45 minutes and an hour to cook.

Heat some oil in a pan and cook the onion until softened. Add the garlic and stir for another minute.

Add the mince and fry to brown and break it all up. Add the paprika and chilli flakes and stir well.

Add the passata and a little water, stick in a good glug of barbecue sauce and some seasoning. Bring to the boil and then simmer and cook for as long as you want but at least 20 minutes. I always think a chilli benefits from a long cook so I started on mine when I put the potatoes in.

Cut the potatoes, top with the chilli and serve with a blob of sour cream.


On Wednesday, we made Spicy Breakfast Scrambled Eggs I didn’t bother with a photo as it didn’t look appetising but it was yummy:


  • Chop some tomatoes
  • Chop some spring onions
  • Chop some mushrooms
  • Finely chop a chilli
  • Crack some eggs into a jug and gently whisk
  • Get oil, butter & seasoning ready


Heat the oil and butter in a pan and cook the onions until softened. Add the mushrooms and cook. Add the chilli and stir for a couple of minutes.

Season the egg mixture and pour into the pan and cook sot scramble.

Serve with the chopped tomatoes.

On Thursday I had fish cakes, chips and beans. Kids grub.

Leek & Bacon Quiche

On 23rd March 2015, This was Dinner

This Mary Berry recipe was kind of a three day thing. Don’t let that put you off though, it was only a case of rescuing some leeks that meant I started making it on Saturday and the fact that Mr S doesn’t like warm quiche so we ate it today.

The recipe was in the March edition of BBC Good Food, I didn’t make my own pastry.

Involves waiting times.


  • Get some ready made shortcrust pastry to room temperature
  • Finely slice some leeks
  • Grate some gruyère
  • Grease a flan dish
  • Preheat the oven to 190ºc (fan)
  • Get bacon, plain flour, oil, butter, wholegrain mustard, eggs, single cream & seasoning ready


Roll out the pastry on a floured surface and line the dish, gently pushing in the pastry and trimming the edges. Prick the base all over with a fork. Pop in the oven to chill for half an hour.

Remove from the fridge and line with baking parchment then add baking beans. Cook in the oven for 10 minutes then remove the beans and paper and cook for another 10 minutes.

Turn the oven down to 170ºc (fan)

Heat some oil and butter in a pan and add the leeks along with a pinch of salt. Cook gently for about 15 minutes until very soft. Remove from the pan.

Cook some streaky bacon in the pan. I like to leave the strips whole then snip them into pieces as I find you get an even cook that way.

In a bowl, mix the eggs, cream, 2/3rds of the cheese and a pinch of salt and pepper.

Spread some of the mustard over the base then scatter the leeks and bacon. Poor over the cream mixture and then add most of the remaining cheese. Transfer gently to the oven on a baking tray and cook for 25-30 minutes. Whilst it is still warm, add the remaining cheese.


We ate it cold and served it with some of the asparagus sauce (warmed through) from yesterday then took the rest for work lunches.


Hot Smoked Salmon Pasta with Asparagus & Peas

On 22nd March 2015, This was Dinner

I’ve always said that of all the TV chefs, the one I would love to cook for me is Jamie Oliver. I love his enthusiasm for food and having cooked plenty of this recipes, I’ve only had a ‘bad’ Jamie meal and that was down to the quality of the fish and not the recipe itself.

From the avocado slaw in the omelette on Wednesday, to this asparagus and pea sauce invention, he just gets his flavours spot on.


  • Roughly chop some spring onions
  • Cut some asparagus, reserving the stalks
  • Grate some parmesan
  • Roughly chop some mint
  • Flake some hot smoked salmon
  • Get milk, pasta, lemon, plain flour, frozen peas, oil & seasoning ready


Pop the spring onions and asparagus stalks in a pan with a little oil, the peas and the mint.

Sprinkle over the plain flour and stir for a minute then add the milk and bring to the boil then reduce to a simmer.

Cook the pasta, adding the asparagus tips for the last few minutes.

Blend the asparagus sauce, season well then give it a good squeeze of lemon juice. Drain the pasta, reserving a little liquid. Add the pasta to the sauce along with the salmon and stir to warm through.

Add a little liquid if required, ours didn’t need it, there was tonnes of sauce and I’m going to use the rest of it tomorrow.


The original recipe uses hot smoked trout and can be found in Jamie’s 15 Minute Meals.

Corned Beef Hash

On 21st March 2015, This was Dinner

Scandanavian hash last Saturday and good old corned beef hash this Saturday. And guess what? Mr S managed to open the corned beef tin in one attempt, without the ‘key’ breaking off. Honestly, the 21st Century should have heralded a corned beef tin advancement!


  • Peel and cube some potatoes
  • Slice an onion
  • Cut a tin of corned beef into cubes
  • Get eggs, baked beans, oil & seasoning ready


Cook the potatoes in boiling salted water until just cooked. Drain and leave to dry out.

Heat some oil and butter in a pan and add the onion. Cook until softened.

Add the potatoes and cook for a while. Don’t turn them too often, you want them to start to crisp up before turning gently.

Add the corned beef and follow the same actions as with the potato, you want it to start to caramelise a little. Season well.

Served with baked beans and a fried egg.


Smoked Salmon Yorkshire Puddings with Asparagus

On 17th & 18th March 2015, This was Dinner

I liked the idea of a break from the norm with a Yorkshire Pudding but I have to admit I’m not a big fan of straight-up smoked salmon. This was adapted from Jamie’s 15 minute meals.

Involves some waiting time for the pud mix.


  • Cut up some smoked salmon
  • Chop up some cooked beetroot (not pickled)
  • Slice some spring onions
  • Preheat the oven to 200ºc (fan)
  • Prepare some asparagus by snapping off the woody ends
  • Get milk, eggs, plain flour, soft cheese, horseradish sauce, balsamic vinegar, clear honey, oil & seasoning ready


Mix the eggs and the flour along with a pinch of salt then gradually add the milk, whisking continuously to make a light and fluffy batter. Cover and chill for about half an hour.

Pop a little oil in each section of a muffin tray and stick it in the oven to heat the oil, you want it smoking.

Quickly add the mixture to the muffin tray and cook the puddings for 20 minutes.

Heat a little oil in a frying pan and add the onions to soften. Remove and pop in a bowl along with some horseradish and the soft cheese.

Cook the salmon gently in the same pan then add to the onion mixture, season well.

Blanch the asparagus tips.

About five minutes before the puddings are cooked, put the beetroot, honey and balsamic vinegar into a small pan and bring to the boil, reduce the heat and stir well.


You can’t see the salmon but this is my favourite way of eating smoked salmon and take my word of it that it is good. I can admit to not looking forward to this but I really enjoyed it.

This is where we realised how much Walter has grown, he stole a pudding of Mr S’ plate. Luckily we made extra! He did get into trouble but only half heartedly as we were too busy (silently) laughing! It’s the table for us every night now.

I went to the shop on the way home from work as I wasn’t in the mood for an omelette. Mr S hasn’t been well this week and I feel like I’m teetering on the edge of a cold. We had chicken nuggets, chips and beans. You know, like something off a kids menu!

BBQ Chicken

On 28th February 2015, This was Dinner

We made a promise to ourselves today – that this year that we will use the barbecue more. Watch this space. This one is barbecue sauce rather than cooked on one.

The inspiration comes from here, on the day, neither of us fancied rice so we just stuck some oven chips in.


  • Cut some chicken legs into drumsticks and thighs, making slashes in the meat
  • Slice a red chilli
  • Get red wine vinegar, olive oil, barbecue sauce & seasoning ready
  • Preheat the oven to 190ºc (fan)
  • Mix everything together and leave to marinate for at least an hour


Pop the chicken on a baking tray. Cover with the marinade. Cook in the oven for 20 minutes. Turn then cook for another 20-30 minutes.

Make sure you scrape up any delicious juices.


Walter is definitely one of us. He loves chicken.