Salt and Chilli Chicken Fakeaway.


For the chicken:

·       8 boneless skinless chicken thighs (approx 650g) , trimmed of all visible fat and cut into chunks

·       4 tbs of cornstarch flour

·       salt and black pepper to season

·       1 egg

·       spray oil / olive oil

For the vegetables:

·       1 red onion, finely diced

·       3 cloves of garlic minced

·       1 red chilli pepper, sliced

·       ½ red pepper

·       ½ green pepper

·       1 small carrot, julienned (or sliced into thin matchsticks

·       ¼ cup (60ml)  of chicken stock 

·       1 tbs of soy sauce

·       1 tbs or rice vinegar

·       2 spring onions, sliced

For the salt and pepper mix:

·       2 tsp of fine sea salt

·       2 tsp of black pepper

·       2 tsp of Chinese five spice

·       2 tsp of sugar 


For the chicken:

1.Add the chicken to a large bowl and season generously with salt and black pepper

2.whisk the egg in a separate bowl and pour into the chicken, toss well to coat thoroughly and drain off the excess.

3.Gradually sprinkle in the starch tossing as you do, until the chicken is well coated.

4.Add to the actifry, or oven tray spray over the top with spray oil and set for 30 mins, until it is lovely and golden in colour (it may take slightly less or longer).

For the vegetables:

1.Spray a frying pan or wok over a medium high heat with spray oil.

2.Add the onion and garlic and fry for 1 minute to soften.

3. Add the peppers and chilli and gradually add a little stock at a time, continuing tossing as you do, until it is all absorbed.

4. Add in carrots,soy sauce and rice vinegar and heat until it evaporates off.

For the salt and pepper mix:

1.Mix the salt and pepper mix ingredients together in a bowl

2.When the chicken is done, sprinkle with some of the salt and pepper mix and turn back on the actifry, or back into the oven,  keep doing this with the salt and pepper mix, until it is seasoned to your liking. I don’t recommend adding it all in at once, as you may want less depending on your taste.

  1. Once it is to your desired taste. Add the chicken into the frying pan/wok with the vegetables and toss all together.
  2. Sprinkle with chopped spring onion
  3. Serve with your choice of sides. i prefer egg fried rice, where I crack one egg and one egg white into the frying pan with the ready made rice, season with some salt and pepper, mix through until eggs are cooked.

    why not top with some curry sauce , I just normally make mayflower curry as it’s a nice spice to it. Gx

Fajita Stuffed Peppers


4 red bell peppers

1 tablespoon olive oil

1 onion chopped

2 garlic cloves minced

3 chicken breast cut into bite-size pieces

½ tbsp hot chilli powder

2 tbsp sweet smoked paprika

1 tbsp ground cumin

1 tbsp garlic powder

½ tbsp ground coriander

1 heaped tbsp dried oregano

Salt and freshly ground black pepper

1 cup precooked rice

1 tablespoon fresh lime juice

shredded cheddar/ mozzarella cheese

drizzle of taco sauce for serving


Let me know if you make these, start convo below in the comment sections and tag me in your re-creations. Gx

Pasta alla Norma al Forno


320 g Tube Pasta , (penne, rigatoni )

400 g aubergines

300 g passata sauce

200 g mozzarella (use light for less calories)

3 x cloves of garlic

40 g of grated parmesan cheese

5 basil leaves

Salt to taste

Extra virgin olive oil to taste


You need a sauce pan, frying pan and a pot of SALTED boiling water. Please never cook your pasta in unsalted water. It’s awful.

To make this even more delicious you can fry the aubergines in a more generous amount of oil and add in a good helping of parmesan cheese.


Curried,Coconut,Roasted Cauliflower Soup


* 1 large head of cauliflower, broken into small florets, stems chopped

* drizzle of olive oil over cauliflower.

* 1 medium onion, diced

* 2 to 3 tablespoons Thai red curry paste* (depending on preferred spice level, I love spicy so I’d use 3!)

* ½ teaspoon lemon zest

* ½ cup unoaked white wine (like Sauvignon Blanc or Pinot Grigio)**

* 1 ½ cups vegetable broth or stock

* 1 can light coconut milk

* ½ teaspoon sugar

* 1tsp of rice vinegar (optional)

* Salt and freshly ground black pepper

* ¼ cup chopped spring onions or chives

* 1 tablespoon chopped fresh basil

* Thinly sliced jalapeño, (optional)


1. Preheat oven to 180 degrees. Toss the cauliflower with enough oil to lightly coat it. add a little salt and pepper, Spread the cauliflower in a single layer on a large baking sheet and roast until the tips of the cauliflower are golden brown, about 25 to 30 minutes.

2. In a pot over medium heat, warm 1 tablespoon of the oil until shimmering. Add the onion and a dash of salt and cook, stirring occasionally, until the onion is turning translucent, about 3 minutes. Add the curry paste and lemon zest and stir to incorporate. Raise the heat to medium-high, add the wine, and cook, stirring frequently, until most of the wine has evaporated

3. Add all of the roasted cauliflower stems and half of the florets to the pot. Add the vegetable broth, coconut milk and sugar. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering for 5 to 10 more minutes to meld the flavors, reducing heat as necessary to maintain a gentle simmer. Remove the pot from the heat.

4. Let the soup cool for a few minutes, then carefully use a blender to blend until smooth. (Or transfer the soup in small batches to a blender, blending until each batch is smooth. Don’t ever fill your blender past the maximum fill line, and beware of the steam escaping from the lid.)

5. Stir in 1 teaspoon vinegar and salt and pepper, to taste. If the soup needs more acidity, stir in 1 to 2 additional teaspoons of vinegar, to taste. Ladle the soup into 4 bowls. Top each with ¼ of the cauliflower florets, a sprinkle of basil and chives and hot peppers (if using).

Perfect for cold days <3 Gx














My go to favourite , every single time !! Gx

Italian Chicken and Potatoe Bake




Heat oven to 200C/180C fan/gas 6. Find a large roasting tin that will hold the chicken thighs and potatoes in a single layer. Halve the chilli, scrape out and discard the seeds if you don’t like it too hot, and remove the stalk. Put in a small food processor or mini chopper with the tomato purée, olive oil and garlic. Whizz to a paste, then spread over the chicken. Add the chicken and potatoes to the tin with a good grinding of black pepper and some salt, then mix everything together well with your hands. Add the thyme and roast for 30 mins.


Stir in the pancetta and roast for 15 mins more, then add the tomatoes and roast for another 15 mins until the tomatoes have softened and the chicken is cooked. Serve straight from the pan and eat with a green salad and some bread, if you like, for mopping up the juices.

kcal 472
fat 20g
carbs 27g
protein 46g