food, recipes

Celebrating St David’s Day with British Leeks*

Happy St David’s Day to any Welsh followers I may have.

While I’m not Welsh myself my godmother is and I have lots of happy memories of trips to visit her in Cardiff (although she’s originally from North Wales) and having her try to teach me a little Welsh.

I’m sure you all know that the national flower of Wales is a daffodil and the national vegetable is the humble leek.

There’s probably some ancient recipe for cooking with daffodils (although they might be poisonous) but today I’m whipping up a little dinner from the British Leeks’ cookbook.

Leeks make a great ingredient, we like them covered in cheese, grilled with a roast dinner or added to a lettuce gratin. They’re part of the same family as garlic and onions, and like their cousins are great in loads of dishes.

So for dinner tonight we’re having a delicious dish of pan roast chicken with leeks, chorizo and cider.

Serves 4 (or 2 hungry people)

You will need;

4 chicken breasts

100g chopped chorizo

400g leeks, trimmed and sliced

1 chopped clove of garlic

2 handfuls of chopped parsley

2tsp dried thyme

1 tbsp flour

100ml chicken stock

350ml cider

Salt and pepper

Pre-heat your oven to 190°c

Heat a little oil in a frying pan and fry the chicken breasts till golden brown and then do the same on the other side. Then place in an oven dish.

Add the chorizo to pan and fry for a few minutes till golden. Add the leeks, garlic, thyme and parsley and fry for 10 minutes till softened. Add the flour and stir.

Stir in the stock and cider and bring to the boil. Season and simmer.

Pour the sauce over the chicken and place in the oven for 20-25 minutes until the chicken was cooked through.

Serve with your choice of potatoes (boiled, mashed etc) or some nice crusty bread to soak up the sauce.

Cook’s tips: if you don’t drink, swap out the cider for cloudy apple juice, remember to taste as you season and adjust as you see fit.

The resulting dish is aromatic and deeply tasty, the leeks are soft and buttery, contrasting with the peppery chorizo and the warm chicken.

What’s your favourite way to use leeks? Are you celebrating St David’s Day? Let me know in the comments.

hapus Dydd Gŵyl Dewi

*this post contains items that have been gifted or sponsored but all words and opinions are my own.

food, healthy, life, recipes

Recipe: Potato & Egg curry

This is a great way to use up potatoes left over from a previous meal. Oh and eggs. To make it vegan, just skip the eggs. A quick tip – book the eggs and potatoes in the same pan if you’re using raw potatoes. 

1 or 2 hard boiled eggs per person 

A few potatoes boiled and chopped up 

Tin tomatoes or passata

Onion, chopped

Celery, 2 or 3 sticks, diced

Ginger – 1 tsp fresh or frozen

Garlic – 1 tsp fresh or frozen 

Cumin seeds – 1 tsp

Turmeric – 1 tsp

Chilli powder – 1 tsp or a small fresh one chopped

Masala powder (optional) – 1tsp

Salt & pepper to taste


Boil the potatoes (10 minutes till al dente) and eggs (7/8 minutes till you’re happy they’re done). 

Brown your onion and toast the cumin seeds, add the ginger and garlic and leave to mingle for 5 minutes. Add your spices and season to taste. 

Pour in the tomatoes, mix and cook for 5 or 6 minutes. Drain the potatoes and add them and the celery. Mix in well and simmer. 

When your eggs are done, run them under a cold tap, peel and slice. Add them to the pan for a minute and spoon some of the sauce over them. 

Serve. You can add raita or yoghurt to serve or your choice of Chutney etc. I don’t tend to serve it with rice because of the potatoes but it’s up to you. I do like a piece of naan to dip. 

This is based on a recipe from my lovely work wifey whose family come from Gujarat in India. You can use different vegetables to bulk it out and it tastes just as good reheated the next day minus the eggs. 

clean eating, food, healthy, recipes

Potato Salad

The humble spud has been accused of a lot recently – contributing to obesity, damaging farmland, being ugly. 

I say enough – clean eating is expensive, spuds are cheap and versatile. Leave them alone.  Here’s my potato salad, serve it as a side at a barbecue, or as my friend recommends, under a grilled chicken breast with broccoli  and salad.  

Serves 4 or more depending on hunger


1 small bag of potatoes – I prefer the small salad ‘new potatoes’ or similar. 

Small pot of yoghurt – I use natural yoghurt

Small pot of sour cream or creme fraiche 

Small bunch spring onions

Fistful of chives

Black pepper


Wash the potatoes and boil till soft. While they’re cooking, chop the chives and spring onions (wash them too!). Mix the yoghurt, sour cream, chives and spring onions in a bowl. 

Once the potatoes are cooked, drain and leave to cool. Once they’re at a temperature you’re happy with (can be served warm or cold), use the sharp point of a knife to remove any eyes, peel off the skins if you prefer (much easier on the little potatoes after cooking), chop into desired size chunks. 

Add to the dressing, mix, season with black pepper, if using, stir again. It can now be served or stored in the fridge for later. Will keep a couple of days in an airtight tub in the fridge but is best eaten sooner.  

Ready to eat
clean eating, food, healthy, recipes

Make this tonight: lettuce gratin

This is a great way to get more veggies into your diet, and can be vegan or vegetarian as well. It’s adapted from a far more complicated Hugh Fearnley-Whittingsall recipe previously published in the Guardian newspaper.

Photo from The Guardian


Cos type lettuces (I use two baby gems)
Olive oil
Sea salt
Black pepper
Spring onions
Pancetta cubes
Parmesan cheese
Bread crumbs (I used Japanese panko)

Wash and chop the lettuce, drain thoroughly. Toss with oil, salt and pepper. Put it in a casserole dish. Roast at 200°c for 25 minutes – keep an eye on it, do not let it burn.

While the lettuce roasts, wash and chop your celery and spring onions. Fry them in a pan with the pancetta, add the peas (I use them from frozen), season with pepper (if not using pancetta you could add a little salt).

Remove the lettuce from the oven, scatter the veg and pancetta over the lettuce. Reserve any liquid in the pan.

Sprinkle grated Parmesan over the gratin. Fry the breadcrumbs lightly in the preserved oil and fat. Scatter over the gratin. Return to oven for 5-10 minutes to melt the cheese and brown the breadcrumbs.

Serve on its own or with some crusty bread.

To make it vegetarian/vegan omit the pancetta, and switch the Parmesan for a dairy free hard cheese. You can add any other veggies that appeal too.