Mediterranean Chicken With Peppers

This looks so delicious and is just what is needed on a rainy day!


  • 1 whole chicken, skin removed and cut into 8 pieces
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 8 whole garlic cloves, unpeeled
  • 2 bay leaves
  • 3 sprigs rosemary
  • 150 g green olives
  • olive oil
  • salt & black pepper


Preheat the oven to 180 ° C. Halve the peppers, remove the seeds and slice them into strips. Put in a casserole dish and add the chicken, garlic, bay leaves, rosemary, olive oil and olives.

Season well with salt & pepper and turn it all through with your hands. Cover with the lid. Bake in the oven about 1 ½ hours or until the chicken is cooked through and soft and peppers are tender.

Take the lid off and bake for another 25 min.

Serve with crusty bread.



Muffin Tin Frittatas

Tasty, quick and easy


  • 8 eggs
  • 125 ml cream
  • salt & pepper
  • 125 g grated cheese
  • 2 spring onions, chopped
  • 125 g sun dried tomatoes, sliced
  • 100 g feta, diced
  • 250 g spinach, chopped
  • 2 tbsp parsley, chopped


Preheat the oven to 190° C. Grease a 12- hole muffin tin.

In a large bowl, whisk together the eggs, cream, salt & pepper until well combined. Add all the other ingredients and mix well.

Spoon the mixture into the prepared muffin tin, filling each hole right to the top. Bake for 20 minutes or until puffed, golden and firm in the touch.

Recipe taken from Alice In Bakingland


Stuffed Courgettes With Beef And Barley


  • 200 g pearl barley, cooked
  • 3 tsp butter
  • 200 g lean minced beef
  • 1 onion, chopped
  • 1 egg
  • 3 courgettes
  • 5 tbs tomato puree
  • 200 ml single cream
  • fresh parsley, chopped
  • salt and black pepper


Cook the pearl barley according to the package instructions.

Slice the courgettes in half. Scoop out the center from the courgettes using a spoon.

Heat the butter in a frying pan over a high heat. Add the minced meat and onion, fry until the meat is browned. Add 200 ml of water and simmer for 5 minutes.

Place the meat into a large bowl and add the pearl barley, egg and season well. Mix to combine.

Divide the stuffing among the prepped courgettes. Place the courgettes in a saucepan or flameproof casserole. Pour in enough water to come halfway up their sides and bring to the boil. Cover with  a lid and cook over a low heat until the courgettes are tender.

Make the sauce. In a saucepan mix tomato puree and cream. Bring to the boil. Pour over courgettes. Serve sprinkled with parsley.




  • 6 unwaxed lemons
  • 700 ml vodka
  • 750 g caster sugar
  • 700 ml boiling water


Peel the zest from the lemons, taking care not to include any white pith. Place them into a large jar and pour over the vodka. Cover with lid and leave for a week.

After seven days boil the water and add the sugar. Stir the sugar until is fully dissolved, let it cool. Add to the vodka and peels and leave for a further week.

Strain into bottles. Serve chilled.



  • About 1 kg shoulder of lamb
  • 1 leek, trimmed
  • 3 celery sticks, roughly chopped
  • 2 onions, sliced
  • 4 carrots, peeled and chopped
  • 1 swede, peeled and chopped
  • 1 large potato, peeled and chopped
  • 100 g pearl barley
  • fresh parsley
  • sea salt
  • freshly ground white pepper
  • olive oil
  • About 4 litres water
  • 1 bay leaf
  • 4 thyme sprigs
  • 4 pimento seeds


Put the meat in a large pan with the water. Bring to the boil.  Add pimento seeds, bay leaf and thyme sprigs. Simmer for an hour.

Heat the olive oil in large frying pan then add the carrots, onions, celery sticks and leek and sweat them on a low heat for about 20 minutes, until they are softened.

Add the carrot, onion, celery sticks and leek and return to boil and simmer for another 30 minutes.

Add the swede, potato and pearl barley, then simmer for further 50 minutes. Season with salt and pepper.

Serve sprinkled with parsley.


Pomegranate Cheescake


  • 150g gingernut biscuits (or Digestive biscuits + ground ginger), crushed
  • 50g butter, melted
  • 400g cream cheese
  • 75g icing sugar
  • 3tsp vanilla extract
  • 200ml double cream
  • 1 pomegranate


Line the base and sides of a 20 cm loose-bottomed or spring form tin with baking parchment. Mix the crushed biscuits and butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.

Beat together the cream cheese, icing sugar and vanilla extract until smooth. Then beat in the double cream until the mixture thickens. Spoon the mixture into the tin and return to the fridge until firmly set.

Carefully ease the spring form tin. Slip the cheese cake onto a serving plate. Scatter half of the pomegranate seeds over the cheese cake. In food processor blitz the remaining pomegranate seeds. Dribble over some of the juice.