The Best Air Fryer Chicken

I absolutely love fried chicken, and when I got an air fryer, chicken was the first recipe I wanted to perfect with it. This recipe produces tasty seasoned chicken that is crispy on the outside but succulent in the inside. It’s so quick and easy to make, and no marinating is required to achieve nice flavoursome meat – the air fryer just seems to work its magic. Another great thing about this recipe is that it uses significantly less oil to achieve that crispiness compared to pan or deep frying.

This post may contain affiliate links. I may earn a small commission on any purchases made via these links at no additional cost to you. You can read my full disclaimer here.


NEVER MISS A RECIPE!

Subscribe to receive email updates:


Key Ingredients

(see below for full list of ingredients)

  • Chicken: You can use chicken thighs, drumsticks or a mix of both. I prefer to leave the skin on as the air fryer gets the skin perfectly crispy. However, if you want a healthier meal then you can remove the skin before seasoning the chicken, it will still be delicious.
  • Garlic Powder and Onion Powder: Gives the chicken a deep savoury flavour.
  • Paprika: Adds a bit of sweetness and colour to the chicken.
  • Mixed Dried Herbs: Adds a warm earthy aroma to the flavour.

How To Make The Best Air Fryer Chicken

Step One: Pre-heat your air fryer at 200 °C for 5 minutes. I use my Ninja AF100UK.

Step Two: In a ramekin, small bowl or cup combine 2 tsp garlic powder, 2 tsp paprika, 1 tsp onion powder, 1/2 tsp mixed dried herbs, 1/2 tsp salt and 1/4 tsp ground black pepper. Mix well with a teaspoon.

Step Three: Add the chicken to a large mixing bowl. You may leave the skin on as it will crisp up during the cooking process. On the contrary, you can remove the skin if you want to be healthier. Add the spices to the chicken and ensure that all sides of the chicken pieces are seasoned.

Step Four: Add in 2 tbsp of vegetable oil and mix well.

Step Five: Place the crisper tray to the air fryer and place the seasoned chicken on top. Do not over crowd the chicken as this will hinder the chicken from becoming crispy. Cook the chicken in batches if required. Cook the chicken at 200 °C for 20 to 25 minutes turning after 10 minutes.

How To Serve The Best Air Fryer Chicken

  • Serve with air fryer sweet potato fries, french fries or brown butter mash potatoes, and a side of healthier coleslaw.
  • If you want to have a super healthy meal then serve with a garden salad.

Tips for Making The Best Air Fryer Chicken

  • For crispness, make sure that the chicken is quite dry before adding the seasoning. You can pat the chicken portions down with kitchen paper if need be.
  • The key to crispy chicken is to make sure that your chicken is spaced out on the air fryer crisper tray. This will allow the hot air to circulate around the chicken for crispier results.

The Best Air Fryer Chicken Recipe


Serves:
4
Preparation Time:
5 minutes
Cooking Time:
20 – 25 minutes

INGREDIENTS

  • 1 kg chicken thighs or drumsticks (skin on or removed for healthier chicken)
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp onion powder
  • 0.5 tsp mixed dried herbs
  • 0.5 tsp salt
  • 0.25 tsp ground black pepper
  • 2 tbsp vegetable oil

METHOD

  1. Pre-heat air fryer at 200 °C for 5 minutes. I highly recommend the Ninja AF100UK air fryer.
  2. In a ramekin mix the garlic powder, paprika, onion powder, mixed dried herbs, salt and pepper.
  3. Add the chicken portions to a large bowl and pour the seasoning on top. Mix well.
  4. Add the oil to the chicken and mix well.
  5. Place the crisper tray in the air fryer pan and place the chicken on top. Do not over crowd the tray. Cook in batches if necessary. Cook the chicken at 200 C for 20-25 minutes turning after 10 minutes.

Jamaican Oxtail Stew with Butter Beans

This is my other half’s favourite dish. He loves it so much that I made it for him for Valentine’s Day, which is quite fitting as the preparation is a bit of a labour of love – but it is absolutely worth it. The result is tender flavoursome meat that falls off the bone, and a rich savoury gravy. Once the prep is out of the way the cooking is super easy – pretty much bung the rest of the ingredients in a pan and leave it to stew, which makes it ideal dish to make for a Sunday dinner.

This post may contain affiliate links. I may earn a small commission on any purchases made via these links at no additional cost to you. You can read my full disclaimer here.


NEVER MISS A RECIPE!

Subscribe to receive email updates:


Key Ingredients

(see below for full list of ingredients)

  • Oxtail: This is a flavoursome cut of meat that becomes really soft and tender as it is stewed.
  • Thyme: A staple herb in Jamaican cooking. It adds an earthy flavour.
  • Spring Onions: Adds savouriness to the gravy.
  • Pimento/All Spice: Pimento berries add a sweet cinnamon/nutmeg/clove flavour, hence its alternative name “all spice”. This is another staple in Jamaican cooking
  • Brown Sugar and Browning: Browning the meat prior to stewing it is a vital step to making this dish. The meat won’t taste the same unless it is browned off first. I use brown sugar and Sarson’s Browning for this. The brown sugar caramelises and adds to the deep flavours of the meat. And the Browning adds a deep brown colour to the meat.

How To Make Jamaican Oxtail Stew with Butter Beans

Step One: Place 2 kg cleaned trimmed oxtail in a large mixing bowl (see the “Tips…” section below on how to clean the meat). Add 75 g brown sugar, 1.5 tbsp soy sauce, 1.5 tbsp Worcestershire sauce, 1 tbsp salt, 3 tsp garlic powder, 1.5 tsp ground black pepper, 1 tsp all spice and 1.5 tsp browning and mix well. You can use tongs to mix the meat, but I prefer to put on some food safe disposable gloves and work the seasoning into the meat by hand. Leave to marinade for around 20-30 minutes whilst you prepare the remaining vegetables for the dish.

Step Two: In a frying pan or deep casserole dish heat 2 tbsp vegetable oil on a high heat. Brown the seasoned oxtails for 2-3 minutes on each side. Do not over crowd the pan. Brown in batches if necessary.

Step Three: If using a casserole dish, remove some of the oil and any burnt parts from the dish first, otherwise in a large sauce pan add 1 tbsp vegetable oil and heat on a medium heat. Add 2 chopped medium onions and fry for around 5 minutes until they have softened.

Step Four: Add in 5 cloves of minced garlic, 6 stalks of finely chopped spring onions, 3 carrots sliced, 4 pimento berries, 1.5 tsp scotch bonnet pepper sauce, 1.5 tbsp ketchup, 3 sprigs fresh thyme, 3 crushed cubes of reduced salt Beef Oxo, 350 ml water and the browned oxtails. Mix together and bring to a simmer.

Step Five: Simmer with the lid on for 3 – 3.5 hours until the meat is soft enough for your liking – I like my meat super soft and almost falling off the bone. Check the pot every 20-30 minutes to ensure that the pot hasn’t dried out. And turn the meat over after the first 90 minutes.

Step Six: Once the meat is soft add in two 400 g cans of drained tinned butter beans and stir. Cook for a further 10 minutes.

How To Serve Jamaican Oxtail Stew with Butter Beans

Tips for Making Jamaican Oxtail Stew with Butter Beans

  • Clean the oxtail with water and vinegar rinse (this is a traditional Caribbean way of cleaning meat). To do this add the oxtail to a large mixing bowl. Fill the bowl with cold water to rinse the meat. Add around 100 ml white vinegar to the meat and top the bowl up with water so that the meat is submerged. Set aside for around 5 minutes before pouring out the water.
  • Do not skip browning the meat. It really adds flavour to the dish. Traditionally a cast iron dutch pan is used for the browning and the stewing, but you could also use a good quality deep casserole dish. Just remove some of the oil and any brown/black residue (“fond”) at the bottom of the pan after the browning process.
  • During the stewing process be sure to check your pot every 20-30 minutes to ensure that it hasn’t dried out.
  • Turn the meat over after the first hour and a half of the stewing process to ensure even cooking.

Jamaican Oxtail Stew with Butter Beans Recipe


Serves:
8
Preparation Time:
25 minutes
Cooking Time:
3 hrs 40 mins

INGREDIENTS

  • 2 kg oxtails (the fat should be trimmed off and they should be rinsed in water and white vinegar – see the “Tips…” section above)
  • 75 g brown sugar
  • 1.5 tbsp soy sauce
  • 1.5 tbsp Worcestershire sauce
  • 1 tbsp salt
  • 3 tsp garlic powder
  • 1.5 tsp ground black pepper
  • 1 tsp all spice
  • 1.5 tsp browning (I use Sarson’s)
  • 3 tbsp vegetable oil (divided)
  • 2 medium onions chopped
  • 5 cloves garlic minced
  • 6 spring onion stalks finely chopped
  • 3 carrots sliced
  • 4 pimento berries (I use Dunn’s River)
  • 1.5 tsp scotch bonnet pepper sauce (I use Walkerswood)
  • 1.5 tbsp ketchup
  • 3 sprigs fresh thyme
  • 3 reduced salt beef Oxo cubes (crushed)
  • 350 ml water

METHOD

  1. Add the oxtails to a large mixing bowl and add in the sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, all spice and browning and mix together. Leave to sit for around 20 minutes while you prepare the rest of the vegetables.
  2. Add 2 tbsp of the oil to a non-stick frying pan or deep casserole dish and heat over a high heat. Brown the oxtails in batches for around 2 – 3 minutes on each of the sides. Do not over crowd the pan. Set the browned oxtails aside.
  3. If using a casserole dish, remove some of the oil and any burnt parts from the dish first, otherwise in a large sauce pan heat the remaining 1 tbsp oil over a medium heat. Add the onions and cook for around 5 minutes until they have softened.
  4. Add in the garlic, spring onion, carrots, pimento berries, pepper sauce, ketchup, thyme, Oxo cubes, water and the browned oxtails. Stir well and bring to a simmer.
  5. Cover and leave to stew for 3 to 3.5 hours. Check the pot every 20 – 30 minutes to ensure it hasn’t dried up, and turn the meat after the first 90 minutes.
  6. Once the meat is as tender as you like it add in the butter beans and cook for a further 10 minutes.

NOTES

Cod with Bacon and Butter Beans

I’ve been trying to introduce more varieties of fish into my diet since the new year began. My go-to fish of choice has always been salmon because of it’s full of flavour and good texture – it doesn’t mush up as easily as some fish do when cooking, which helps with presentation. I also find that there’s not always a great choice of fresh fish at the supermarket. None the less, I decided to have a go at cooking cod fillets and came up with this recipe for cooking it with bacon and butter beans. It’s perfect for a hearty dinner that can be cooked up in minutes.

This post may contain affiliate links. I may earn a small commission on any purchases made via these links at no additional cost to you. You can read my full disclaimer here.


NEVER MISS A RECIPE!

Subscribe to receive email updates:


Key Ingredients

(see below for full list of ingredients)

  • Fresh Cod Fillets: Cod is low in fat.
  • Streaky Bacon: Adds flavour to the dish.
  • Peeled Chopped Tomatoes: This is the base of the sauce.
  • Butter Beans: Adds protein and makes the dish more hearty.

How To Make Cod with Bacon and Butter Beans

Step One: Heat a deep non-stick frying pan or wok over a medium heat and add in 200 g streaky bacon. Cook for 2.5 minutes on each side and use tongs to remove the bacon leaving the oil in the pan. Chop up the cooked bacon and set it aside for later.

Step Two: Add in 1 finely diced onion to the bacon grease and cook for around 5 minutes until it has softened.

Step Three: Add in 3 cloves minced garlic along with 0.5 tsp smoked paprika, 0.5 tsp mixed dried herbs and mix well.

Step Four: Add the cooked bacon back to the pan along with 400 g peeled chopped tomatoes, 250 ml water used to was the can out and 400 g drained tinned butter beans. Season with salt and pepper and bring to a boil.

Step Five: Carefully nestle 560 g cod fillets into the tomato sauce. Cover and simmer for 10 minutes.

How To Serve Cod with Bacon and Butter Beans

  • This dish can be served with mashed potatoes, rice, orzo or crusty bread.
  • A side of steamed peas and broccoli also works well with this.

Tips for Making Cod with Bacon and Butter Beans

  • Try not to touch the cod too much once it is in the pan as it becomes quite soft and delicate.
  • Since tinned butter beans are used in this recipe they will already be cooked. If you like them quite tender then you can add them in after the cod has simmered, for the last three minutes of cooking. I, however like my beans a little softer which is why I add them in just before adding in the cod.

Cod with Bacon and Butter Beans Recipe


Serves:
4
Preparation Time:
5 minutes
Cooking Time:
20 minutes

INGREDIENTS

  • 200 g streaky bacon
  • 1 large onion finely diced
  • 3 cloves garlic
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried mixed herbs
  • 400 g can peeled chopped tomatoes
  • salt and pepper to taste
  • 560 g fresh cod fillets (around 4 fillets)
  • 400 g can butter beans

METHOD

  1. Place a deep frying pan or wok onto a medium heat and cook the bacon for around 5 minutes, turning half way. Remove the bacon from the pan, leaving behind the grease, and chop the bacon up to be used later.
  2. Fry the onion in the bacon grease for around 5 minutes until softened.
  3. Add in the garlic, paprika and herbs and mix well.
  4. Add the bacon back to the pan along with the chopped tomatoes, water, and butter beans. Season with salt and pepper, and bring to the boil.
  5. Nestle in the cod fillets. Cover the pan and simmer for 10 minutes.

NOTES

  • Be careful not to prod the cod too much once it has been added to the pan as it will delicate and prone to flaking up. Also don’t over cook the fish.

Victoria Sponge

I remember Victoria Sponge cake being one of the first cakes I attempted to make by myself when I was younger, it’s what got me into baking. My mum had clipped the recipe out of a magazine for me and the measurements were in ounces. The outcome wasn’t too bad but it was a little bit meh – it was dense and the flavour always had a heavy eggy undertone, so I soon stopped making it.

Fast forward around seventeen years. One of my managers at work brought in the loveliest Victoria Sponge I’d ever tasted. It had the lightest texture and I soon fell in love with the cake once again. I decided to go on a quest to learn how to make it properly.

This post may contain affiliate links. I may earn a small commission on any purchases made via these links at no additional cost to you. You can read my full disclaimer here.

The cake itself is easy to make and consists of a few simple ingredients, but I found that the true magic of the cake comes from the technique in which the ingredients are brought together. I will explain this in the “Tips” section below.


NEVER MISS A RECIPE!

Subscribe to receive email updates:


Key Ingredients

(see below for full list of ingredients)

  • Unsalted Butter: This needs to be at room temperature to prevent the mixture from splitting/curdling.
  • Caster Sugar: Most Victoria Sponge recipes call for equal parts flour, sugar and butter, however I like mine a little less sweet. Therefore I reduce the sugar by around one third, since some of the sweetness will also come from the jam filling.
  • Eggs: This binds the ingredients together. It is also important for the eggs to be at room temperature to prevent curdling.
  • Self-raising flower: This is the base ingredient of the cake. Self-raising flour gives the perfect amount of rise.

How To Make Victoria Sponge

Step One: Preheat your oven to 150 °C fan (170 °C conventional / gas mark 4 / 338 °F).

Step Two: Grease and line two 18 cm round cake tins.

Step Three: Cream together 160 g unsalted butter, 1.5 tsp vanilla extract and 110 g caster sugar until light and fluffy.

Step Four: Add 3 beaten medium eggs to the sugar, butter and vanilla mixture one tablespoon at a time, mixing well between each addition of egg.

Step Five: Sift 160 g self-raising flour on top and fold it into the mixture using a wooden spoon.

Step Six: Divide the batter between the two prepared cake tins and bake in the oven for 30-35 minutes, or until the cake springs back when you press lightly on the top and a skewer inserted into the centre of the cake comes out clean.

Step Seven: Leave the cakes to cool for five minutes before removing from the tin and removing the baking paper. Leave cakes to cool on a wire rack.

Step Eight: Spread 125 g smooth strawberry jam on top of one of the cakes then top with 50 ml whipped double cream, before placing the other cake on top. Finally, sift 1 tbsp icing sugar over the top.

How To Serve Victoria Sponge

  • Serve with tea or coffee.

Tips for Making Victoria Sponge

Follow these 4 key tips to get the best results.

  • Tip 1: Ensure that the eggs and the butter are at room temperature before making the cake batter. This stops the batter from curdling. Curdled cake batter prevents the cake from rising adequately and results in crumbly cake.
  • Tip 2: Cream the butter and sugar together until it is light and fluffy. It’s really worth using an electric mixer for this step. Now this doesn’t have to be fancy or expensive – I made this successfully with a simple Silver Crest hand mixer from Lidl which served me well for a number of years. However, I recently upgraded to a Russell Hobbs 24672 Desire Hand Mixer, which I love – it’s a little quieter and more compact, but is still reasonably priced.
  • Tip 3: If the mixture does start to split/curdle when the eggs are added then I fix this by putting the mixture in the microwave for about 10 seconds.
  • Tip 4: When adding the eggs to the creamed butter and sugar mixture add it in a little at a time and mix well. Around one to two tablespoons of egg at a time is ideal. The mixing in between each addition aerates the cake batter which helps to produce that light and fluffy texture when baked.
  • Tip 5: Sift the flour and fold it in to the batter gently, this helps retain the air in the cake, again for that light fluffy texture at the end.

Victoria Sponge Recipe


Serves:
8
Preparation Time:
15 minutes
Baking Time:
30 – 35 minutes

INGREDIENTS

For the sponge cake:

  • 160 g unsalted butter
  • 110 g caster sugar
  • 1.5 tsp vanilla extract
  • 160 g self-raising flour sifted
  • 3 medium eggs beaten

For the filling:

  • 125 g smooth strawberry jam
  • 50 ml double cream whipped
  • 1 tbsp icing sugar for dusting

METHOD

  1. Preheat oven to 150 °C fan (170 °C conventional / gas mark 4 / 338 °F).
  2. Grease and line two 18 cm round cake tins. I would recommend the MasterClass 18 cm Deep Cake Tin which is superb quality.
  3. Cream together the butter, sugar and vanilla extract until light and fluffy.
  4. Add the egg to the sugar, butter and vanilla mixture one tablespoon at a time, mixing well between each addition of egg.
  5. Pour the flour in and fold into the mixture using a wooden spoon.
  6. Divide the batter between the cake tins and bake in the oven for 30-35 minutes, or until the cake springs back when you press lightly on the top and a skewer inserted into the centre of the cake comes out clean.
  7. Leave the cakes to cool for five minutes before removing from the tin and removing the baking paper. Leave cakes to cool on a wire rack.
  8. Spread jam on top of one of the cakes then top with the cream, before placing the other cake on top. Finally, sift the icing sugar over the top.

NOTES

  • Most Victoria Sponge recipes use equal parts sugar, butter and flour, but I find this too sweet. In my version I’ve reduced the sugar by about a third since the jam also adds some sweetness.
  • I use Hartley’s Seedless Strawberry Jam for the filling.
  • I’m not that big on dairy so I substitute the cream with Elmlea Plant Double Cream Alternative. It has a lovely rich creamy taste and whips really well. It also has less fat than regular double cream, if you’d like to save some calories (I know it’s cake, but if it can taste great and be healthier that’s always a win in my book).

Healthier Coleslaw

Coleslaw – love it or hate it? I’m a huge coleslaw fan – however the calorie content in the mayonnaise is such a spoiler that I tended not to make it very often. I have however found a way yo make a tasty version that substitutes oatgurt for mayonnaise. Oatgurt is a yogurt alternative made from fermented oats. It’s thick and creamy and has a little sharpness to the taste like yoghurt, but contains considerably less fat.

This post may contain affiliate links. I may earn a small commission on any purchases made via these links at no additional cost to you. You can read my full disclaimer here.

In this healthier version of coleslaw, crunchy shredded red cabbage, sweet grated carrots and full flavoured spring onions are mixed together with a creamy and slightly spicy dressing. This is such a quick, easy and colourful side-dish to make. It goes perfectly with grilled or air fried meats, fried chicken, roast ham, sandwiches or baked potatoes.


NEVER MISS A RECIPE!

Subscribe to receive email updates:


Key Ingredients

(see below for full list of ingredients)

  • Red Cabbage: Gives the coleslaw a nice crunch.
  • Carrot: Adds sweetness.
  • Spring Onion: Adds a full-on savoury flavour.
  • Oatgurt: This is the basis of the coleslaw dressing. It adds creaminess.

How To Make Healthier Coleslaw

Step One: In a large mixing bowl, use a wooden spoon to mix together 1/8 red cabbage shredded, 1 carrot grated, 2 spring onions finely chopped, 1 tsp Dijon mustard, 1 tsp red wine vinegar, 0.5 tsp honey, 60 g oatgurt, salt to taste and 0.5 – 1 tsp dried chilli flakes.

How To Serve Healthier Coleslaw

  • Serve as a side dish for grilled meats, roast ham or fried chicken.
  • Use as an additional filling in ham or pulled pork sandwiches.
  • Serve as a topping on baked potatoes.

Tips for Making Healthier Coleslaw

  • You can substitute green cabbage for red cabbage. I love the colour that the red cabbage brings to my plate though.
  • You can use slices of fresh chilli instead of chilli flakes for a nicer zing and additional texture.

Healthier Coleslaw Recipe


Serves:
4
Preparation Time:
5 minutes

INGREDIENTS

  • 1/8 red cabbage shredded
  • 1 carrot grated
  • 2 spring onions finely chopped
  • 1 tsp dijon mustard
  • 1 tsp red wine vinegar
  • 0.5 tsp honey
  • 60 g oatgurt
  • salt to taste
  • 0.5 – 1 tsp dried chilli flakes

METHOD

  1. Add all the ingredients to a large bowl and mix well.

NOTES

  • Serve as a side dish with grilled meats.
  • Great as a topping on a baked potatoes.
  • Use as a sandwich filler.

Apple Crumble

Apple crumble is one of my favourite comfort food desserts. I just love to eat it warm with custard, and for this reason I associate it with cold winter evenings. One of the best things about this dessert (apart from it’s deliciousness) is that practically anyone can make it well since minimal baking skills are required.

This post may contain affiliate links. I may earn a small commission on any purchases made via these links at no additional cost to you. You can read my full disclaimer here.

I like to use sweet apples to make it as opposed to cooking apples, as I prefer a sweeter dessert and am not that keen on the tartness you get from cooking apples. Also, some cooking apples take a long time to soften up when they are stewed, and I’m all about saving time wherever I can. I also like to add a little salt to the apple filling to give it a caramel apple taste. I also associate warm apple desserts with cinnamon and nutmeg, so I’ve included a little of both in this recipe, however this is optional.


NEVER MISS A RECIPE!

Subscribe to receive email updates:


Key Ingredients

(see below for full list of ingredients)

  • Sweet Apples: I like to use Royal Gala or Red Delicious apples due to their sweetness. They also soften up really quickly when cooked, and this dessert is all about being quick, easy and fool-proof.
  • Flour: Plain flour, self-raising flour, whatever you have in the cupboard – it doesn’t make much difference.
  • Oats: Adds a nicer texture and flavour to the crumble topping.
  • Butter: This is key for a nice crumble texture.

How To Make Apple Crumble

Step One: Pre-heat your oven to 180 °C fan (200 °C conventional / gas mark 6 / 400 °F).

Step Two: To make the filling, add 8 peeled, cored and roughly chopped 1cm cubed apple pieces to a saucepan along with the 1 tsp vanilla essence, 1/8 tsp nutmeg, 1 tsp ground cinnamon, 1 tbsp brown sugar and a pinch of salt. Mix this well and stew for 5 minutes with the lid on until the apples release some water. Then simmer for a further 10 minutes with the lid off until the apple is soft and most of the liquid has evaporated.

Step Three: In the meantime make the crumble. Add 230 g flour (2 cups), 4 tbsp oats and 50 g caster sugar (1/4 cup) to a large mixing bowl and mix with a wooden spoon.

Step Four: Add in 100 g unsalted butter (1/2 cup) and use your finger tips to work the butter into the dry ingredients to make crumbs.

Step Five: Pour the stewed apple into a pie dish (roughly 21 cm by 30 cm is ideal), then top with the crumble and bake for 35 minutes until the crumble starts to go golden brown.

How To Serve Apple Crumble

  • Serve warm with custard, vanilla ice cream or single cream. In my opinion nothing beats warm apple crumble with hot custard – yummm.

Apple Crumble Recipe


Serves:
6
Preparation Time:
10 minutes
Cooking/Baking Time:
50 minutes

INGREDIENTS

for the filling:

  • 8 gala apples (or other sweet apples) peeled, cored and roughly cut into 1 cm cubes
  • 1 tsp vanilla essence
  • 1/8 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tbsp brown sugar
  • pinch salt

for the crumble:

  • 230 g flour (2 cups), plain or self-raising whatever you have in the cupboard)
  • 4 tbsp oats
  • 50 g caster sugar (1/4 cup)
  • 100 g unsalted butter (1/2 cup), cold and cut into 1 cm cubes

METHOD

  1. Pre-heat oven to 180 °C fan (200 °C conventional / gas mark 6 / 400 °F).
  2. Add the apple to a saucepan along with the vanilla essence, nutmeg, cinnamon, brown sugar and salt. Mix well and stew for 5 minutes with the lid on until the apples release some water. Then simmer for a further 10 minutes with the lid off until the apple is soft and most of the liquid has evaporated.
  3. Add the flour, oats and sugar to a large bowl and mix with a wooden spoon.
  4. Add the butter and use your finger tips to work the butter into the dry ingredients to make crumbs.
  5. Pour the stewed apple into a baking dish, top with the crumble and bake for 35 minutes until the crumble starts to go brown.

NOTES

  • Serve warm with custard or ice cream.

Frittata

This recipe was inspired by Harrison Ford’s character in the film Morning Glory. When the film ended I was left pondering a couple of questions: What exactly is a frittata (I’d previously had one for lunch at the canteen at work and to me it was just an omelette served at lunch time instead of breakfast)? And, What makes a frittata so special that the character only made it for the people that were special to him? I decided to do some research and have some fun in the kitchen finding out.

I now know that a frittata normally consists of eggs beaten with milk or cream that is poured over cooked meat or vegetables and slowly baked. Some people think of it as a crust-less quiche. It’s is normally eaten cold so it is perfect as a picnic food. However, I’ve found that I prefer to eat it warm, and it’s a brilliant dish for using up meats and veggies that you find in the fridge at the end of the week.

This post may contain affiliate links. I may earn a small commission on any purchases made via these links at no additional cost to you. You can read my full disclaimer here.

In a frittata the meat or vegetables are cooked off before the egg is added so that any water they release evaporates. This gives the egg a firmer texture once it is cooked. The pan should also be really hot before adding in the eggs as this produces a fluffier frittata.

In essence I think a fritatta is definitely a bit more special than an omelette. Adding the cream to the egg, and herbs to the filling gives it a richer flavour. I also add minced garlic to the egg mixture which takes the flavours to yet another level. Indeed a fritatta is now my new go-to brunch recipe.


NEVER MISS A RECIPE!

Subscribe to receive email updates:


Frittata Recipe

Serves: 2
Preparation Time: 5 minutes
Cooking/Baking Time: 25 minutes

INGREDIENTS

  • 4 large eggs
  • 60 ml double cream (1/4 cup)
  • 60 g grated cheddar cheese (1/2 cup)
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 80 g mushrooms sliced (3 oz)
  • 60 g spinach roughly sliced (2 oz)
  • 4 spring onions finely chopped
  • 120 g ham chopped (4 oz)
  • salt and pepper to taste
  • 0.5 tsp dried mixed herbs

METHOD

  1. Pre-heat oven to 180 °C fan (200 °C conventional / gas mark 6 / 400 °F).
  2. In a large bowl whisk together the eggs, cream, cheese and garlic.
  3. Heat oil in an oven-proof frying pan over a medium heat.
  4. Add the mushrooms and cook for around 2 minutes. Then add in the spinach and cook for a further 5 minutes until any water they release has evaporated.
  5. Add in the spring onions and stir for around a minute before adding in the ham.
  6. Turn up the heat to high. Season with salt and pepper and mix in the herbs. Stir for another minute until the pan is sizzling.
  7. Spread the mushrooms and ham out using a wooden spoon then pour the egg mixture on top.
  8. Remove from the hob and place in the oven for 20 minutes until set.

NOTES

  • Serve warm or cold.
  • The ham and mushrooms and spinach can be substituted with other fillings just be sure to cook them before adding the egg to release and evaporate water they give off.
  • The double cream can be substituted for milk, just use 40 ml (1/8 cup + 1 tbsp) of milk instead since it has a thinner consistency.
  • A plant based double cream alternative (such as Elmlea Plant) can also be used here to reduce the dairy and fat content.

Air Fryer Honey Mustard Salmon

This is an easy salmon recipe that can be cooked entirely in an air fryer, which makes for an easy clean up after dinner. In this dish seasoned salmon fillets are first air fried until they are crispy. The honey mustard sauce can then be made in the air fryer pan and is served over the salmon. There is sweetness from the honey and the slight pepperiness of the mustard goes really well with the salmon flavours.

This post may contain affiliate links. I may earn a small commission on any purchases made via these links at no additional cost to you. You can read my full disclaimer here.


NEVER MISS A RECIPE!

Subscribe to receive email updates:


Air Fryer Honey Mustard Salmon Recipe

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 15 minutes

INGREDIENTS

for the salmon:

  • 520 g salmon fillets (around 4 fillets)
  • salt
  • ground black pepper
  • 1 tsp garlic powder
  • 1tbsp avocado oil

for the honey mustard sauce:

  • 1 tbsp avocado oil
  • 1 small red onion finely chopped
  • 1 clove garlic minced
  • 2.5 tbsp honey
  • 1.5 tbsp smooth Dijon mustard
  • juice of half a lemon

METHOD

  1. Preheat your air fryer at 200 °C for 3 minutes. I would completely recommend the Ninja 3.8 Litre Air Fryer, I use mine pretty every day – from making dinners to reheating leftovers for lunch.
  2. Season the salmon fillets with a sprinkling of salt and pepper along with the garlic powder, and coat in the oil.
  3. Once the air fryer is preheated, carefully add the crisper plate to the air fryer pan and arrange the salmon fillets on top. Try to spread the fillets out as much as possible. Air fry for 10 minutes until the fillets are brown on top.
  4. Remove the fillets, place them in an oven proof serving dish, cover with foil and put in the oven on a low heat to keep warm.
  5. Use tongs to carefully remove the crisper plate from the air fryer pan. Rinse pan out and dry with kitchen roll.
  6. Add oil to the air fryer pan and heat for 1 minute on 200 °C.
  7. Stir in the onion and garlic and air fry for 1-2 minutes. The onion should have softened, but you don’t want to burn the garlic.
  8. Add the honey, mustard and lemon juice and stir well. Air fry for a further 2 minutes.
  9. Pour the sauce on top of the salmon fillets. OR if you prefer your salmon to be slightly charred you can add the fillets to the sauce in the air fryer pan flesh side down. Then turn them over to make sure they are coated in the sauce, then air fry for a further 1 minute.

NOTES

  • Serve with wild rice or mashed potatoes, and a salad.

Bolognese Sauce

Spaghetti Bolognese is a family favourite in my household. The kids have fun slurping up the spaghetti, my other half loves it as the sauce is full of flavour and protein, and I enjoy making it as it’s quick and easy, perfect for a mid-week meal. A lot of recipes for Bolognese sauce include red wine, however I like to make mine a fancy by adding in some port. It uplifts the flavour of the meat and adds a little sweetness to the sauce that works so well with the tomatoes.

This post may contain affiliate links. I may earn a small commission on any purchases made via these links at no additional cost to you. You can read my full disclaimer here.


NEVER MISS A RECIPE!

Subscribe to receive email updates:


Bolognese Sauce Recipe

Serves: 6
Preparation Time: 10 minutes
Cooking Time: 45 minutes

INGREDIENTS

  • 1 tbsp light olive oil
  • 1.5 large white onions finely chopped
  • 3 cloves garlic minced
  • 750 g minced beef
  • 3 low salt beef stock cubes crushed
  • 3 tbsp tomato puree
  • 120 ml port
  • 1 bay leaf
  • 0.5 tsp mixed dried herbs (thyme, oregano, basil)
  • 3 tsp Worcester sauce
  • 400 g tin peeled chopped tomatoes
  • 100 ml water use to wash out the tomato tin
  • salt and pepper to taste

METHOD

  1. Heat the oil in a deep frying pan or wok. Add in the onion and sauté for 5 minutes until soft.
  2. Stir in the garlic and cook for a further minute.
  3. Turn up the heat and add in the mince. Cook for 10 minutes stirring regularly until the meat has browned.
  4. Add in the port and stir through for two minutes until the alcohol smell goes away.
  5. Lower the heat and add in the crushed stock cubes and the tomato puree and stir well.
  6. Add in the rest of the ingredients apart from the salt and pepper and stir through.
  7. Cover the pan with the lid and simmer on low for 25 to 30 minutes, checking and stirring every 10 minutes.
  8. Season with salt and pepper.

NOTES

  • Serve with spaghetti and top with grated parmesan cheese.
  • Use any left over sauce as a topping for baked potatoes (white or sweet) for lunch the next day.
  • You can make this vegetarian by substituting the beef mince for Quorn mince and use vegetable

Creamy Brussels Sprouts with Bacon

Brussels sprouts: Love them? Or Hate them? I’ve always been quite indifferent about eating brussels sprouts, we used to only eat them occasionally so I’ve never really minded them. We would steam them or sauté them with onions, and at Christmas a little bacon was sometimes added to the mix. However, I recently tried a different method of cooking them, and this has made the humble sprout my new favourite vegetable! In this recipe the sprouts are first slightly charred in a pan before being mixed with cream, parmesan and crispy bacon. I think it’s the char that lifts the flavour of sprouts to another level – divine! I hope you will try this out and let me know what you think – even you sprout haters 😊

This post may contain affiliate links. I may earn a small commission on any purchases made via these links at no additional cost to you. You can read my full disclaimer here.


NEVER MISS A RECIPE!

Subscribe to receive email updates:


Creamy Brussels Sprouts with Bacon Recipe

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 18 minutes

INGREDIENTS

  • 1 tbsp light olive oil
  • 130 g smoked streaky bacon
  • 400 g brussels sprouts (peeled, trimmed and halved)
  • 1 clove garlic minced
  • 180 ml double cream (I used my favourite Elmlea Plant Double Cream Alternative)
  • 25 g parmesan cheese grated
  • freshly cracked black pepper to taste
  • finely chopped spring onions to garnish (optional)

METHOD

  1. Heat the oil on a high heat in a deep frying pan or wok and add the bacon rashers. Cook for 5 minutes, turning halfway, until brown and crispy. Remove the bacon, chop into pieces and set aside.
  2. Lower the heat to medium- high. Add the sprouts and cook for 5 minutes stirring occasionally until some of the sprouts char slightly. Reduce the heat to medium-low, add the lid and steam for a further 5 minutes.
  3. Add the garlic and stir for a further minute.
  4. Add the cream, parmesan and pepper and stir for a minute. Then add the bacon and stir through.

NOTES

  • This is a great side for a roast dinner.
  • For a vegetarian/vegan dish you can substitute the bacon with halved button mushrooms and ensure you use a double cream alternative.