• 1 medium / large sweet potato
  • 2 medium shallots
  • 1 chilli
  • 50g goats cheese
  • 1 egg
  • salt and papper to taste

sweet potato, goats cheese and chilli rosti recipe


Peel then either grate or julienne the sweet potato.

Slice the shallots and chilli then combine with the sweet potato and mix by hand to make sure there is an even distribution of the onion. Add a generous helping of sea salt and cracked black pepper.

Chop the goats cheese into small chunks and add to the potato / onion mix.
Beat the egg and pour into the mixture then use your hands to massage the cheese and egg into the mixture aid the binding process.

Put the oven on around 180C and heat some butter in a large frying pan / skillet. Divide the mixture into 4 patties and add to the hot buttered pan leaving a space between each to not overcrowd the pan.

Cook for around 5 minutes to brown and cook the bottom so that it retains its shape. Turn carefully and cook for another 5 minutes on the other side.

sweet potato, goats cheese and chilli rosti cooking

Once both sides have been browned, add to a baking tray and cook for a further 10-15 minutes until cooked through.

This can be added as a side to a lot of dishes. I enjoyed mine with steak and sauteed kale but would go equally well with chicken or bacon for a tasty brunch or supper.



Should feed 4 people

  • 500g pancetta bacon chopped into small chunks (I used 2 packets of Cure and Simple Pancetta)
  • 2 shallots chopped finely
  • 10 mushrooms of your choice chopped finely
  • 6-8 cloves garlic depending on how many vampires you’re trying to ward off
  • 400g of your favourite noodle pasta (We can’t be having any seashells in this recipe!)
  • 7 egg yolks
  • 100g Freshly grated Parmesan cheese
    NO CREAM!!!


Start the pan of salted water on boil so it’s ready when you need it. You might need a decent sized pan to fit all the cooked pasta as it’s surprising how big it expands so don’t be using one you usually warm your tin of beans in as you won’t get very far.

Cook the Pancetta on it’s own in a pan slowly to render out all of the lovely flavoursome fat in the rind. Cook it too quickly especially the air dried type of bacon and it will burn before the rind has rendered and you’re left with soggy gelatinous crap to chew on.
Once the bacon has cooked and has a nice crisp on it, remove from the pan and set aside. Now add the mushrooms to the pan of rendered fat, you might want to add an extra chunk of butter to add to the mushrooms to absorb a bit more artery clogging deliciousness to the mix. Cook for a few minutes then add the chopped shallots to start to brown too.

At the same time add the pasta to the boiling salted water and cook to desired time. I like a bit of bite but depending on if you’re using fresh or dried cook accordingly to the instructions for desired texture.

Add the garlic to the pan of mushrooms, shallots and add the bacon back in to cook for two minutes, add a good grinding of pepper before removing from the heat. Now remove the pasta from the water but before you drain all the water, take a mug of the cooking liquor.

Leave the pasta drip drain for a minute or two before adding to the pan and mixing with the ingredients. Add half of the grated parmesan to the beaten egg and pour evenly over the pasta mixture in the pan.Take a pair of tongs and mix to combine the egg and cheese mixture a bit before adding a couple of splashes of the reserved pasta cooking water. Continue to to combine the contents of the pan whilst sprinkling in the rest of the shredded cheese so you get a beautifully emulsified pasta noodle with helps the bacon, mushrooms and shallots to cling to.

Notice we didn’t add any cream like most commercial offerings? you really don’t need if as you get all the creaminess you need from the egg yolks, cheese and a helping hand from the cooking liquor to give it a bit of extra moisture.Marlborough

Divide into 4 bowls, top with some ground black pepper and a bit more shredded parmesan to taste. Can be enjoyed with a good glass of Marlborough Sauv Blanc and a crispy wedge of garlic bread.

Feeds 4-8 depending how hungry you are


  • 2 tins of corned beef (roughly 300g each) chopped into small chunks
  • 6 medium to large potatoes for mashing
  • 3 medium sized carrots chopped finely
  • 4 shallots chopped
  • Around 15g fresh thyme, leaves only leave out the stalks. I used roughly half a 30g pack from Tesco for referrence I didn’t weigh it out.
  • Couple of splashes of Worcestershire Sauce
  • Couple of splashes of Chiptole Tobasco or I used Cholula brand
  • 2 cloves of garlic chopped finely
  • Salt and ground black pepper
  • 1 packet of ready made shortcrust pastry
  • 1 egg beaten
  • butter

corned beef pie ingredients

Peel and cut the potatoes into medium chunks and boil in salted water until softened. I left cool completely for a few hours before preparing the rest.I then used a sharp knife and chopped at them wildly whilst in the pan to make it easier to mash later on.

Add the carrots in a frying pan and cook on a medium heat in a little oil for around 10 minutes. The finer the better as they take bloody ages to cook in a pan otherwise.

Put the oven on to warm at around 180C.

Add the chopped shallots, a little more oil if the pan is dry and continue cooking until they start to soften, brown and the carrots cook a little longer. Add the chopped garlic, stir and continue to cook for another two minutes then add a few splashes of Worcestershire Sauce and stir in again.

Add the chopped corned beef to the pan and mix with the rest of the ingredients and mashing it in with your wooden spoon. Cook for a couple of minutes whilst continuing to mix so that the corned beef softens and breaks down into a mush. Add a generous helping of ground pepper, a bit of salt and a few splashes of the chiptole sauce.

Add the thyme leaves to the pan and mix to combine. Now drop in the chopped cooked potatoes and give a quick stir to mix it with a bit of the other ingredients then use a potato masher to start mashing the potato with the rest of the other ingredients.Try to combine as much as you can but the further cooking will break down the potato further so don’t worry too much.

I added about 50g of butter cut into chunks and mixed into the mash for an extra bit of creaminess.I also added a bit of oil to grease the pie dish so that the mixture doesn’t stick too much.

corned beef pie filling

I couldn’t be bothered to blind bake the bottom of the pastry and just opted for a top piece so then continued to spoon the mixture into the pie dish, making sure to squish it down so there are no empty pockets on the side of the dish.

Smooth out on top so it’s level then drop the piece of rolled shortcrust pastry on top to cover the dish. It might need a little bit of gentle stretching to cover the edges but be carefull not to tear the pastry.

Take a knife and cut around the outside of the pie dish so that there is none overlapping. Then take a fork and press down on the edges of the pasty to crimp and make sure the pastry hugs the pie dish so there’s no gaps.

Once you’ve done a full circle, cut a little crosshair with the knife in the middle to let some steam escape the pie so it doesn’t bubble up.

No to brush the pastry with the beaten egg to give it a lovely golden sheen when it’s cooking trying not to miss any bits of the uncooked pastry. If there’s any mixture left over you can make some little pasties like my nan sometimes does or if you have a little pie dish you can spoon the mixture and top with any leftover pastry .

Add to the oven and cook for around 25 minutes depending on the oven but check from 20 minutes to make sure it hasn’t burned. Remove from the oven and leave to cool for 10 minutes as it will be scolding hot.

Cut into desired wedge size and pair with whatever you fancy from my nan’s favourite peas and gravy or you could go with beans or like I used to have break time in school sandwiched between a buttered roll with a good helping of tomato sauce on top.

This could feed 8 if you had something on the side although I had about an 1/8th of a piece then went back for another helping as I’d just done a bit fo a beasting at the Cardiff Blues bootcamp and was absolutely starving with no bread to go with it 🙁


  • Oats (Depending on how hungry you are, I usually add 1 third of a kilner jar as they expand with the wet ingredients)
  • 3 teaspoons chia seed
  • 2 tablespoons desicated coconut
  • 2 teaspoons honey
  • Splash whole milk
  • 125ml greek yogurt
  • 1 papaya chut into chunks


Add the oats, coconut, chia seed, honey and a splash of milk to a kilner jar and mix to combine dry ingredients with the milk. Top with the Greek yogurt and mix again until all lumps have been incorporated into the yogurt and milk.

Close the clasp on the kilner jar and refrigerate overnight. Remove from the fridge, add a splash more milk if the mixture is too dry and top with the papaya chunks before spooning into one hungry mouth.


  • 1 bulb of cauliflower with root and leaves removed and chopped into chunks
  • 1 slices of bacon chopped into little chunks ( I used Cure & Simple Pancetta bacon)
  • 1/2 a leek slices thinly
  • 1/2 red onion
  • 4 cloves of garlic
  • 1 box corn flower
  • 1 jar of dijon mustard ( I used horseradish and dijon mustard from M & S)
  • 125 ml whipping cream
  • 125ml whole milk
  • cayenne pepper
  • black pepper
  • sea salt
  • 100g of your favourite mature cheddar
  • 1 pack parmesan cheese


Cook the bacon pieces until they render out the fat and start to brown then set aside. Place the chopped leeks and half the chopped garlic with some oil in the oven for about 10 minutes on 200C.

Place the chopped cauliflower in a pan of boiling salted water and reduce the heat to a simmer for around 10 minutes checking that it’s cooked and for this so a knife goes through the stalks with little effort but not boiled to a mush like my grandmother as we want it to keep it’s shape. When cooked, drain and set aside.

In a sauce pan add the chopped red onion and fry in a little bit of real butter for a few minutes to sweat out, add a sprinkle of sea salt, black pepper and add the remaining garlic. Continue cooking for another minute or two.

Add a tablespoon of the cornflower to the pan mixing it all in. Add a teaspoon or 2 of the mustard depending on taste mixing it in then add a small amount of whipping cream to make a rue, adding a bit more at a time to make sure there are no lumps. When the mixture is the right consistency and there are no lumps add the rest of the cream and milk and stir well and continue to heat gently. When the mixture begins to get hot add the mature cheese to the mix, stiring to melt and bring to a gooey heaven then take off the heat.

Place the cooked cauliflower in a casserole dish spreading evenly to fill the gaps. Top with the creamy cheese mixture making sure it’s evenly coated. Top with the crispy bacon and leek slithers then finely grate parmesan cheese over the top and freshly ground pepper.

Place in the pre-heated oven at around 200C for 15-20 minutes until golden and desired cooked finish.

Great accompaniment to my keto inspired wheat free herb crusted lamb rack.


  • 1 medium size red onion
  • 1 of rasel han’out seasoning. Shwartz do one but I got my herbs and spices from Riverside Market in
  • Cardiff.
  • 500g lamb mince
  • 1 jar of harrisa paste or jar of dried spice
  • 100ml greek yogurt
  • 2 pitta breads
  • 1/2 pack of halloumi sliced
  • Bag of salad


Chop the onion and fry to a light brown colour and set to one side to cool. Cut a crosshatch shape in the mince whilst still in the plastic container and season with the rasel han’out spice mix to taste and depending on strength of mix i used around 2tsp.

Mix the lamb mince, cooked red onion and rasel han’out seasoning in a bowl gently with your fingers making sure not to squeeze too hard or the meat will become too compact and will be dry and tough when cooked. I tend to break bits and massage them into the rest of the clump of meat until combined to a good consistency about 30 seconds then shape into desired patty shape. I don’t like them uniform so just made a kind of oblong rather than burger shape to fit into my pitta bread.

In a bowl mix the yogurt and harrisa paste or dry spice. Add a teaspoon and go from there tasting to get the desired punch from the harrisa. You could also add a squeeze of lemon if you want a bit of extra citrus flavour and set aside to infuse.

Put a griddle pan on a medium to high heat and cook the lamb patties through between 10-15 mins depending on power of the cooker. 5 minutes before the patties are due to cook place the halloumi slices on the griddle to cook. I prefer a crispy halloumi rather than aneamic looking rubber as I love the texture and saltiness it brings out.

Leave the patties rest for a few minutes and put the pitta in the toaster or on the griddle to toast whilst they are resting.

Assemble the patties, griddled halloumi, toasted pitta, tossed salad and a dolop of the harrisa yogurt on a plate and make sure to watch your fingers as you devour your masterpiece.


  • 500g of turkey thigh mince
  • 6 stalks of stem broccoli chopped up
  • 1/2 sweet red pepper chopped
  • 1 medium red onion chopped
  • 1/2 a mango chopped up
  • Garlic granules
  • Mixed herbs (i used Barrts chicken seasoning. No chicken included don’t worry just aimed to season chicken)
  • Jerk sauce
  • Sea salt


Turn your grill / broiler on full to warm.

Chop the veg up and put to one side. I usually take a knife and cut crosshatches in the mince whilst still in it’s plastic container to break it up a bit.

Scatter the turkey thigh mince to cover a regular oven tray lined with foil and sprinkle over the garlic granules, mixed herbs, small bit of sea salt and liberal dollops of the jerk seasoning.

Top with the chopped vegetables and mango making sure to scatter it over evenly. I sprinkled a bit more garlic granules, salt and jerk sauce over the top and a small glug of olive oil over the top.

Position the overn tray containing the turkey mince and mixture under the grill about 6 inches from the grills so that it cooks through but doesn’t burn. Cook for around 15 minutes depending on power of the grill but check after 10 and go from there. May sure to check the colour and temperature of the mince as it should be cooked through with no pink or blood showing as this is a white meat and can’t be eaten medium.

I pulled mine out and let sit in the juices and pan for 10 minutes after to make sure it was cooked through.

I find grilling like this instead of making burgers or meatballs means the meat doesn’t dry out and is less mess. If warming up to eat later on or the day after cook in the microwave and stir to toss and coat the ingredients in the juices.

This recipe is great with loads of things for lunch such as stuffing a pitta or flatbread, on a jacket potato, sweet potato mash, with a bit of salad or straight up on is own as it’s a meal in itself with the meat and grilled veg.

jerk turkey and mango recipe


1 packet of flavoured Quaker Oaks (i used the blueberry super goodness porridge ones)
1 pot of Liberte yogurt as it’s got around 7g of protein (again I used blueberry or you can use plain Greek yogurt)
1 dessert spoon of ground oatmeal. I prefer the finer ground as I don’t like the texture of chunky oats
about 100ml of whole milk


You can add some of your favourite dried or fresh fruit if you like from fresh blueberries, strawberry, kiwi, mango,rasberries, blackberries, chopped almonds, toasted coconut or any other nuts.


Mix the oats in the yogurt then add the milk a bit at a time stiring as you go along to make sure it is fully incorporated so that you don’t have dry clumps in your proats.

I tried making chocolate and peanut butter the day before but ended in disaster. I used a pouch of chocolate whey protein from my recent Tribe box, which seemed to heavily overtip the balance of other ingredients.

It’s bank holiday weekend so no doubt most of the UK will be seeking out the ultimate hangover cure at some point over the next few days so what could be better than crisped smoked bacon, poached runny egg yolks with lashings of lemony hollandaise sauce mounted on top of crunchy crumpets fried in bacon grease!

I’m always seeking new ways of cooking and accompanying my weekly dose of bacon from Cure and Simple , the bacon subscription service where you get sent a choice of 6 bacon flavours through the post each week.

Seeing that i’ve had a fry up the past 3 days I thought i’d give my old favourite eggs Benedict a bash. I’d only ever tried making hollandaise once before and I think I put a bit too much vinegar in this time so it was time to make some amendments to my recipe this time.

Really simple hollandaise sauce for Eggs Benedict

  • 3 egg yolks
  • 100g butter
  • 1/4 lemon for the juice
  • 1 teaspoon white wine vinegar
  • 1 teaspoon English mustard
  • 1/2 teaspoon cayenne pepper
  • salt to taste
  • cracked black pepper to taste

How to make the really simple hollandaise sauce

  1. Put a pan of water on to boil. Kill two bird with one stone and use the bowl you’re going to cook your poached eggs in to cook the hollandaise sauce.
  2. Fill cold water in the sink or in a larger bowl just so you can place the hollandaise bowl into if it starts to heat to quickly.
  3. Melt the butter and allow to cool in a glass bowl
  4. Separate the eggs discarding the whites to leave you with egg yolks and add to the glass bowl with the butter.
  5. Squeeze the lemon 1/4 to get the juice into the egg and butter mixture
  6. Add a teaspoon of the white wine vinegar
  7. Add 1/2 teaspoon of cayenne to the mix
  8. Add salt and pepper to taste
  9. Place the bowl over the boiling pan of water and keep whisking. Take the bowl off the water from time to time as not to overcook or heat too much as the yolks will start to scramble.
  10. You can drop your eggs into the pan whilst your thickening the hollandaise sauce it just depends how well done you like the yolks but I have to have them runny so don’t put the eggs in until the sauce starts to thicken slightly. It should take about 4-5 minutes to thicken depending on how high you have the heat.
  11. If the sauce thickens up too much and becomes a bit gloopy then just add a dash of water and cool the bowl down by dropping into the cold water in the sink or bowl.
  12. Place your poached egg on top of your preferred carb base and crispy bacon. If you haven’t got muffins then I like to use crispy crumpets that have been toasted first then crisped up in a pan full of bacon grease from the bacon I have to accompany the eggs benedict.
  13. Spoon a good dollop of the hollandaise sauce on top of the eggs and break the egg yolks so it oozes out over the toasted muffin/crumpets and bacon.
  14. Top with a bit of cracked pepper and start to devour! Licking the bowl is optional.