Our waffle machine has been a brilliant purchase. The kids (and adults!) love them and they’re so quick and easy to make. I love the fact we can make four at a time so there’s no hanging around waiting like you do with pancakes and everyone gets to eat together.

Left over batter can be covered in the fridge and used the next day.

Makes 11 waffles


280g plain flour

2 tbsp granulated sugar

1 tbsp cornflour

2 tbsp baking powder

1 tsp salt

2 eggs

480ml milk

85g melted butter


1. Preheat your waffle iron.

2. Whisk the eggs and milk in a bowl.

3. Slowly whisk in the melted butter.

4. Pour this mixture into the dry ingredients and whisk gently until combined. Don’t worry if it’s lumpy.

5. Pour the batter on to the waffle iron.

6. We cook our waffles for 8-9 minutes but check occasionally to get yours to the required doneness.

Vege Pasta

We had this super quick vege pasta for tea last night. I always try and have a tin of ratatouille in the cupboard as it’s so useful for adding veggies to meals without all the prep.

Serves 4


400g pasta

2 tbsp olive oil

1 red pepper, chopped

1 red onion, chopped

1 clove garlic, crushed


1 400g tin ratatouille

1/2 jar sundried tomatoes, chopped

160g bag spinach

125g ball of mozzarella, chopped

Grated parmesan


1. Start by getting 400g of pasta on the boil.

2. Fry the red pepper and onion in olive oil for 5 minutes.

3. Next add the garlic and fry gently for a further minute. Season.

4. Then add the ratatouille, sun dried tomatoes and spinach.

5. Finally stir in the cooked pasta and mozzarella.

6. Serve with grated Parmesan for extra cheesiness.

New potatoes with garlic and rosemary

1) Preheat oven to 220oC (fan).

2) Put new potatoes in cold water and bring to the boil.

3) Turn off heat and drain.

4) Put in ovenproof dish and toss in olive oil.

5) Add two sprigs of rosemary and 5 cloves of garlic (leave skins on and crush under a knife).

6) Sprinkle on some fine rock salt and toss again.

7) Put in the oven for 50 mins, turning halfway through.

8) Before serving, remove the rosemary and garlic.

Cajun Cod with Puy Lentils

This is such a quick, easy recipe. The smoked paprika in the sauce gives it a lovely flavour. @merchantgourmet cooked puy lentil pouches are really convenient and cut the cooking time considerably.

Cajun Cod with Puy Lentils

Serves 4


1 red onion, diced

2 tbsp olive oil

2 cloves garlic, crushed

150ml vegetable stock


5 sundried tomatoes, chopped

1 tsp smoked paprika

1 pouch @merchantgourmet cooked puy lentils

2 400ml tins chopped tomatoes

4 fresh cod fillets


1. Fry the onion in the oil until softened.

2. Season and add the garlic, fry gently for a further minute.

3. Pour over the stock and simmer for 5 minutes.

4. Stir in both the tinned and sundried tomatoes, paprika and puy lentils.

5. Place the cod fillets on top and season.

6. Cover and cook on a low simmer for 15-20 minutes.

7. Check the cod is cooked through and serve.

Homemade chips

Homemade oven chips 😍 This is my husband’s recipe for the delicious chips he makes, they are cooked in the oven in olive oil and sprinkled with sea salt once cooked. Crispy on the outside and light and fluffy in the middle.

1) Preheat the oven to 200oC. Put a baking tin in the oven to heat up.

2) Cut the potatoes into chips (don’t peel them). Put the chips in a pan of cold water and bring to the boil. As soon as they start to boil, turn off the heat and drain.

3) Pop them back in the pan and quickly toss in olive oil. Then pour the chips into the heated baking tin and spread out. (Be careful here as they will spit and sizzle on hitting the hot baking tin.)

4) Bake in the oven for 30 minutes, turning over half way through cooking.

5) When cooked, sprinkle with crushed sea salt and enjoy 🤤

Raspberry Ripple Ice Cream

Homemade Raspberry Ripple Ice Cream

I love getting my ice cream maker out when it’s strawberry and raspberry picking season. I made a raspberry sauce last night using the raspberries we picked at the weekend. Then today I made a very easy sweet cream base ice cream from my Ben and Jerry’s cookbook and swirled the raspberry sauce through.

Sweet cream base

2 large eggs whisked until fluffy, next whisk in 6oz caster sugar a bit at a time. Then add 450ml double cream and 150ml milk (I used semi-skimmed) and whisk again. Then pour into the ice cream maker. Once the ice cream is made (mine took 30 minutes in the machine) pour into a container that has been in the freezer cooling.

Next I swirled through a raspberry sauce that I’d made by combining fresh raspberries in a pan with 2 tbsps caster sugar and 4 tbsp water. I brought this to a boil and then simmered for 15 minutes. I then pushed through a sieve to get most of the seeds out and cooled in the fridge over night. The ice cream was put back in the freezer for a couple of hours and it was ready to eat.

Greek Salad with Halloumi

I love my monthly @sainsburysmag This month there were so many summery recipes to try. The Greek Halloumi Salad on page 12 was amazing! So fresh and zingy. The kids loved the honey and sesame marinade on the halloumi.

Barbecued Tandoori Chicken

This was delish!!! Such a quick and simple dish. The longer you marinade, the better. I did mine in the morning before work- 7am and cooked at 6pm.

Just sprinkle 3 heaped tsp tandoori masala spice mix into 250ml yoghurt. Add to chicken (I’m doing 1kg chicken thighs today) and allow to marinade for at least an hour (but the longer the better).

If you have an open bbq, precook in the oven for 25 mins at 180oC then finish on the bbq. But we did ours in our covered bbq for a similar time (no precooking) and they were cooked through and succulent. 👌🙌 Serve on folded flatbreads with remaining yogurt, mint and yoghurt dressing, tomatoes, cucumber and salad.