New Blog Coming Soon

After having a crazy year, I let my foot off the gas & blogging! New blog coming soon with new recipes, tips and tricks to getting you and your family a healthier lifestyle!


Morrocan Lamb ‘Tagine’

Diced lamb is gorgeous when cooked properly, and mix it with the spiciness of the paprika, sweetness of the honey & tangyness of the tomatoes and it truly is a delightful dish!  Here is my take on a classic Morrocan Lamb Tagine with a few added twists:

                   Serves 4                      


400g Diced Lean Lamb

2 Tsp Oil

1 tin Chickpeas, drained

1 tin Plum Tomatoes

1 Onion, finely diced

2 Garlic Cloves, grated

1 Tbsp Tomato Paste

2 Tbsp Runny Honey

Apricot, chopped

1 Tsp Corriander, ground

1/2 Tsp Cumin, ground

2 Tsp Cinnamon, ground

1 1/2 Tsp Paprika, smoked

1 Tsp Tumeric

1 Tsp Cayenne Pepper

1/2 Tsp Ginger

1 Lamb Stock cube & 500ml Cold Water, mixed


  1. Mix together, Coriander, Cumin, Cinnamon, Paprika, Turmeric, Cayenne Pepper, Ginger
  2. Sprinkle 3/4 of the mix over the diced lamb, cover and allow to marinade overnight (you could just do it a few hours before but honestly doing it overnight will be so much better)
  3. Using a casserole pot, heat up on the hob & add 1 tsp oil and the diced onions . Sauté for a few minutes so they are soft yet not coloured. Add the garlic &the rest of the spice mix, sauté for about 2 more minutes
  4. Add the marinated lamb (and the other tsp oil if needed) & cook until brown on all sides
  5. Add a little bit of stock to the pan and then go in with a wooden spoon and scrape all the spices off the bottom of the pan until practically clean (this is called de-glaze) it’s where all the flavour is at
  6. Then add the Tomatoes, Chickpeas, Honey & the rest of the stock, Mix & bring to the boil
  7. Cover and place in a preheated oven (180 fan) for an hour.
  8. Once an hour has gone by, add in the chopped Apricots, stir and return to the oven for a further 1.5 hours or until the meat is tender
  9. Take out of oven & let cool for a little, adding a few tbsp chopped coriander, stir and replace lid
  10. Whilst its cooling a little you can prepare your cous-cous (or whatever it is your serving with it)

Serving Suggestion: I used the Ainsley Harriott Cous Cous Spice Sensations and a little natural yoghurt!

Encouraging Kids to Cook

I am a firm believer in teaching young children basic cooking techniques so that they can grow up with the ability to cook well. It may sound cliché but I really did learn how to cook through watching & helping my own mother cook our family dinners night after night. Admittedly sometimes it was to see if she would be kind enough to give me any pre dinner tasters but it was definitely something I was grateful for later on in life.

It’s not only an extra hand around the house when they get older but its a vital life skill for them! In a world where we are surrounded by convenience foods and busy lives, less children are learning how to cook which in effect means that in 20 years time we will have a generation of adults who cannot cook! I know this is a bit extreme but who knows? Crazier things have happened!

Getting a little help in the kitchen will work wonders for both of you and it will give you something else to bond over/look forward to together. It will help teach them about nutritious foods and healthier life choices which in return will be a great award for later on in their adult lives when they are in charge of their own food choices.

It can even help with other skills such as: following instructions, problem solving and basic maths. It will certainly help with their creativity and wanting to try new foods! Plus they are more likely to eat the foods they have cooked & we all know that a fed child is a happy child! (well most of the time!)

Keep tuned here where I will sharing some super easy recipes & ideas for you all to try at home with family. I will also be posting tips on how to cook safely and the best ways to keep it interesting!

As always if you have any thoughts on this please get in touch! I always love hearing your ideas!



Madagascan Vanilla Cheesecake with Spiced Blueberry Compote

This sounds a lot fancier & harder to make than what it actually is! I am not going to lie, I am absolutely loving experimenting with lower pp sweet recipes as I think its where a lot of us struggle. This is super simple and super delicious. It is definitely a favourite of mine and if you gave it to a non weight watcher, I promise you they wouldn’t know it was only 5pp!!! It certainly tastes like it should be more!!

SERVES: 3                       PROPOINTS: 5PP    

Ingredients for the Cheesecake:

41/2 Rich Tea Lights Biscuits

2tsp Melted Margarine/Low Fat Spread

1/2tsp Madagascan Vanilla Essence

90g Low Fat Soft Cheese

80g Light Condensed Milk

Ingredients for the Compote:

1 Punnett of Bluberries

2tsp Cinnamon OR Mixed Spice

5tbsp Cold Water

1/2 tsp Honey

To Make the Cheesecake:

  1. Take the biscuits & place them in a zip lock bag & bash them with a rolling pin until small crumbs
  2. Tip crumbs into a bowl and add the melted margarine and mix well
  3. Put the mixture into the 3 small ramekins and pat down ensuring the surface is smooth and well patted down
  4. Place in the fridge for around 10 minutes
  5. In a separate bowl mix together the soft cheese, condensed milk & vanilla until liquid form ( you could even add a few grates of lemon/lime zest to add more flavour)
  6. Once the biscuit base is set, pour the cheese mix evenly over the ramekins and place back in the fridge to set (it will take around 4 hours to set completely but if your impatient like I was about 15-20 minutes in the freezer will do the trick!)

To make the Compote:

  1. Place a thick bottomed pan over a medium heat & add the punnet of blueberries, cinnamon, water & honey and stir. 
  2. Bring it to the bowl and turn the heat right down and let simmer for around 10 minutes
  3. The blueberries should be soft and the liquid thicker than the water
  4. Remove from the heat & leave to cool to allow the liquid to thicken slightly
  5. Add over the top of the cheesecake & serve

Enjoy! x

Millionaire Short Pot

While I was searching for a new dessert to get my hands on, I came across something which I can only describe as absolute revolutionary. While this may have been a product on the market for a while, I have only recently had the pleasure of meeting its acquaintance & the results are truly magical. Here is my lower calorie take on Millionaire Shortbread made with the amazing condensed Caramel.

Serves 2:             Cost to Make: 68P Per Portion! **


3 Shortbread Biscuits (I used Shorties from Asda 65p per pack!)

1tsp Melted Margarine/Low Fat Spread

4 Squares of you favourite Chocolate (I used Galazy YUM)

100g Condensed Caramel


  1. Like the Banoffee Pie recipe grab the shortbread biscuits and place them in a zip lock bag, sealed & bash it with a rolling pin until its in tiny crumbs
  2. Place the biscuit crumbs in a separate bowl with the margarine and combine until fully coated
  3. Distribute the biscuit mixture out into two separate ramekins and pat down until smooth (like a cheesecake base) chill for around 10 minutes
  4.  Measure out the 100g and stir until the caramel loosens a little. Pour out between the two ramekins
  5. Grate the 4 squares of chocolate (grating will make your chocolate go a hell of a lot further than melted will) and put 2 squares worth on the top of each dessert.

Have left over caramel? Why not try my Banoffee Dessert too… it really is a treat!

Enjoy! x