Mid-week cheat: Turkey Satay Stir-Fry with Pilau Rice

After a busy day working nobody wants to spend hours in the kitchen preparing dinner. That doesn’t mean you have to grab a take-away or heat up a ready meal. It is easy to have a freshly cooked meal in less time then it would take to wait for the pizza guy to arrive.

Turkey Satay Stir-Fry

  • Preparation time: less than five minutes
  • Cooking time: 10-15 minutes
  • Serves: 4
  • Skill level: easy


  • ½ tbsp vegetable oil
  • 400g turkey breast strips
  • 200g fine beans, trimmed and halved
  • 1 orange, yellow or red pepper, seeded and sliced
  • 1 x 120g pack satay stir-fry sauce
  • 2 x 250g pouches of microwave pilau rice


  1. Heat the oil in a wok over a high heat and add the turkey. Cook for three minutes, stirring until lightly golden.
  2. Add the beans and peppers and continue to stir-fry for five minutes or until softened.
  3. Pour in the satay sauce and a splash of water. Continue to cook for 1-2 minutes until the sauce is thick and the turkey is cooked through.
  4. Heat the rice to pack instructions. Divide the rice between four plates, and serve the stir-fry on top.

Lemon Chicken with Spiced Roasted Cauliflower 

I am always on the lookout for easy, fast midweek dinners, and this recipe fits the bill perfectly. It was on the table in 45 minutes, and the kids ate it without any fuss which is always a bonus. I also liked the fact that I have found something to do with cauliflower (one of the most boring vegetables) which added a bit of flavour to it without smothering it in cheese.


Lemon Chicken

  • Preparation time: less than five minutes plus marinating
  • Cooking time 10-15 minutes
  • Serves 4
  • Skill level: easy


  • 1 lemon zested and juiced
  • 4 skinless chicken breasts


  1. Put the chicken fillets between two sheets of cling film and flatten with a meat mallet or rolling pin.
  2. Mix the lemon juice and zest with a little black pepper in a large shallow dish. Add the chicken and turn to coat the chicken. Marinate for a minimum of 15 minutes. (I left mine for an hour)
  3. Cook in a hot griddle pan for a minimum of 10 minutes, turning regularly. (Ensure there is no pink meat showing)

 Roasted Cauliflower

  • Preparation time: less than 5 minutes
  • Cooking time: 20-25 minutes
  • Serves: 4
  • Skill level: easy


  • Small cauliflower, separated into florets
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 2 tbsp olive oil
  • 1 red chilli, seeded and finely sliced (optional)


  1. Heat oven to gas 7, 220°C, 200°C fan
  2. Put the florets, seeds, chilli and oil in a roasting tin. Toss well. Roast for 20-25 minutes.

Millie’s Chilli

My  nine-year old daughter Millie has suddenly developed a passion for cooking. I would like to think that I was the inspiration behind it, but I think it is more than likely sprung from watching the television, particularly Junior Bake-Off and Junior Masterchef on CBBC.

Whatever the source of her inspiration, I support her new passion, even if it does mean, which so far it hasn’t that I have to eat some disastrous meals.

I also have promised to share some of her recipes, starting with her child-friendly version of chilli con carne which is something that any kid can make with a bit of guidance from an adult. It is based on my chilli con carne recipe, but she has taken out most of the heat to make more child friendly.

Continue reading “Millie’s Chilli”

Caramelised Cranberry Relish

This is a recipe that I posted a couple of years ago, but I thought I would re-post it, so you can all start getting ahead of the big feast without searching through my archives.

I know Christmas is still weeks away, and I also know that December can fly by faster than Superman on his way to meet Lois Lane when we are busy. It is for this reason that I have decided to get ahead of the Christmas dinner game and prepare my Cranberry Relish now. It only takes ten minutes to make, so I probably could have made it on the day, but why would I want to do that when I could be relaxing with kids?

This recipe will keep well in the fridge for a couple of weeks, but I have chosen not to take any chances. I am making it now and freezing it. Then I can just pop it out a few days in advance (I will be setting a reminder on my phone so I don’t forget) and it will be ready to go with my turkey dinner on the big day.

Carmelised Cranberry Relish

  • Skill level: Easy
  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Serves 8


  • 1 red onion, finely diced
  • Knob of butter
  • 1 large orange
  • Thumb sized piece of ginger, finely sliced into matchsticks
  • 100g/4oz caster sugar
  • 500g/1lb cranberries (fresh or frozen)
  • splash of Port (optional)


  1. Use a zester to zest the orange, or use a speed peeler to peel off the zest then finely shred it with a knife and set aside with the ginger.
  2. Halve and juice the orange. Tip the orange juice into a shallow saucepan and boil gently with the sugar until you get a light amber-orange caramel.
  3. Scatter the zest and ginger into the caramel, cook for 1 minute, then tip in the cranberries and port if using. Cook everything on a high heat for 5 minutes until the cranberries are starting to split but still have texture. Leave to cool and serve with the turkey.

This recipe will keep for a few weeks in the refrigerator, or can be frozen for up to a month.

Click here for a printable copy of this recipe

Pork Chops and Apples cooked in Cider.

Pork chops are not what they used to be. Thanks to people trying to be healthy, farmers are now putting their piggies on a diet so they grow up to leaner. Good news if you are planning on buying one to put in one of those novelty pig races, but bad news if you are going to eat it. Sure the reduction of fat in the world’s little piggies means leaner, healthier pork, but sadly it also means they are not as tasty, because as unfortunate as it is, when it comes to pork, the flavour is in the fat.

Fear not though my friends, you can still get some flavour out of your pork by combining it with some  complementing flavours… And what goes better with pork than apples?

This lovely,simple, quick recipe for example takes a simple pork chop and injects it with some lovely apple sweetness, and because it is cooked in cider, it also keeps the meat moist (Domesticated Mum was particularly impressed). Serve it up with some mash, and some sweet carrots and you will have a dinner perfect for these frosty winter days.

Continue reading “Pork Chops and Apples cooked in Cider.”