Meal Inspiration Monday- Smoked Haddock Curry

Smoked Haddock is something which Joe and I love. We tend to pick up a lot of the fish which we consume get reduced. This does mean that we are able to add a lot more fish to our diet. This is something which we do actually love. I wanted to get some of it used from the freezer and I knew we had some smoked haddock in. I searched Pinterest and actually found a recipe for Smoked Haddock Curry. This would be great even in the summer months because it is a lot lighter than an normal curry. For sure this is one which I would make again and I know a couple of my friends are dying to try it as well.

Ingredient – Serves 4

1 tablespoon coconut oil

1 large chopped onion

3 chopped garlic cloves

1 thumb-sized piece of fresh ginger, peeled and chopped

1 chilli finely chopped

2 teaspoons ground turmeric

1 teaspoon coriander seeds

1 sweet potato peeled and chopped into 1cm cubes

2 teaspoons fish sauce

400ml coconut milk

250ml white wine

500g skinless smoked haddock cut into large chunks

A handful of spinach


  1. Heat the coconut oil in a large pan then add the onion and garlic. Fry these for a couple of moments over a medium heat.
  2. Add the chilli, coriander seeds, turmeric and continue to fry for another 5 minutes stirring occasionally.
  3. Add the sweet potato, fish sauce, white wine and coconut milk and bring to a simmer. Continue for 12-15 minutes until the sweet potato becomes soft.
  4. Add the haddock to the pan, stir carefully and cook for 4–5 minutes, then add the spinach and season.
  5. Serve with rice or nan bread.

The smoked haddock curry is that simple to make. With all of the prep which you may need to do you can have this done in under 30 minutes. This does mean that you can have it during the week after work. For sure this is a meal which you would be looking forward to coming home to cook.

Have you ever had a smoked haddock curry?

Charlotte xx

Meal Inspiration Monday – Chicken, Leek and Brie Pie

A pie is something which I have been fancying for a long time. I wanted to make something a little bit different to the ones which you can pick up in the stores. I was browsing on pinterest and I found one which was Chicken, Leek and Brie. Brie is something which I love and rarely cook with I do not think I have done since we moved. This is a meal which we loved actually and we can not wait to make again. I know this is properly not going to happen until the autumn/ winter months. It is an amazing comfortable food which I is something which you sometime need. For sure this is for sure something which we will make again in the future. It was pretty easy to make as well.

Ingredient – Serves 4

2 Large squares of puff pastry

25g Butter

1 Leek thinly sliced

3 Crushed garlic cloves

400g Chicken diced into 1 inch cubes

125ml White Wine

125ml Chicken Stock

2 Tablespoons Cornflour

60ml Cold Water

100g Brie thinly sliced

60g Parsley Chopped

1 Egg lightly beaten

Salt and Pepper


  1. In a medium sized saucepan over a medium heat, melt the butter and cook down the garlic and leek until soft. Add chicken and cook through.
  2. Add the wine and Chicken Stock and cook for a further 5 Minutes. Season with Salt and Pepper.
  3. In a small bowl mix together the cornflour and water to create a paste. Add this to the chicken mixture along with the chopped parsley.
  4. Mix through the whole mixture and remove from the heat.
  5. Take the first sheet of the puff pastry.  Leave a 1 ½ inch border around all sides make about 8 evenly spaced slits along the width of the pastry sheet.
  6. Place the second sheet on the baking tray and spoon the chicken mixture into the center. Spread the mixture out, leaving a 1 ½ inch border.
  7. Place the slices of brie on top. With a pastry brush (or your finger), brush some of the beaten egg around this border.
  8. Put the first sheet on top of the second, press down the border with your fingers and brush the egg over the top of the pie.
  9. Cook for 20 minutes on 200c until the Chicken, Leek and Brie Pie is golden brown. Wait 5 minutes for it too cool otherwise you may burn your mouth.

I am so glad that I made the Chicken, Leek and Brie pie. For sure this is a new comfort food which I can not wait t make again in the future. It only took around 40 minutes to make. I know this is going to be one which Joe is going to demand we make again. It was so simple as well.

What is your favourite pie filling?

Charlotte xxx

Meal Inspiration Monday- Shrimp Pad Thai

As you may have seen a few weeks back in my meal plan I made Shrimp Pad Thai.  In this house, we are a huge fan of oriental food. I know the far east is somewhere where Joe would like to visit and I wouldn’t say no to going back.  We have noticed that Thai food can be a pain to get hold of. When it comes to things like takeaways and restaurants. I wanted to be able to consume this food more often so I decided that I was going to look online and see if I could find any recipes.  I managed to hunt down one which made shrimp pad thai. This was something different because we always seem to have a lot of chicken in our meal. This for sure made a change and something which I loved is that it could be made in as little as 25 mins.  And there is not a lot of washing up which I think everyone will agree is a bonus. More so when your cooking from scratch.

Ingredients – Serves 3

For the Pad Thai Stir Fry

110g dry brown rice noodles (I had to use white Asda didn’t stock brown)

2 teaspoons olive oil

225g Shrimp/ Small Prawns

2 Crushed Garlic Cloves

3 Large Eggs

65g Beansprouts

65g Freshly Grated Carrot

2 Large Spring Onions finely chopped

For the Sauce

2 tablespoons fish sauce

1 1/2 tablespoons rice vinegar

1 tablespoon low-sodium soy sauce

2 tablespoons water

1 tablespoon honey

1-3 teaspoons chilli garlic sauce


  1. Cook the rice noodles according to package instructions. They should be soft but not mushy. Drain and rinse under cool water.
  2. In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, 1 tablespoon honey, and 1 teaspoon chili garlic sauce.
  3. Heat the oil in a large wok and cook shrimp until just before they turn pink this should be around 2 minutes
  4.  Add the garlic and noodles. Stir continuously to coat the noodles and shrimp with the garlic.
  5. Move the mixture to the side of the pan.  Crack the eggs into the empty side. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set
  6. Stir the egg in with the noodles then in the sauce.
  7. Add the bean sprouts, carrots, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute.
  8. Serve and enjoy your shrimp pad thai

Have you ever had or made pad thai before?


Charlotte xx


Meal Inspiration Monday- Sausage and Spinach Pasta Bake

Pasta bake is something which we love in this house.  Jess is well and truly a pasta fiend it is one of her favourite foods.  Pasta bake is something which is so simple to make and something the whole family can consume. There are so many different ways you can make a pasta bake something which we make is sausage and spinach.  This is a recipe which I again found on Pinterest because I was looking for something different.  Using this is a good way to get Jess to eat some of the greens because this can be a pain in young children.  I also like hiding veg because it does mean that Joe eats it. He would avoid fruit and veg if he could, to be honest.

Ingredients – Serves 6 to 8

250g Ricotta

250g Creme Fraiche

1 Egg

250g Parmesan Cheese

Salt and Pepper

2 tablespoons olive oil

1 chopped medium onion

2 thinly sliced garlic cloves

1 teaspoon crushed red pepper flakes

1 tablespoon roughly chopped fresh oregano

450g Sausage

2 tins chopped tomatoes

450g Pasta

180g Spinach

300g mozzarella thinly sliced



  1. In a large bowl, combine the ricotta, creme fraiche, egg and 1/2 cup of the Parmesan cheese. Season with salt and black pepper and set aside.
  2. Heat the oil in a frying pan, add the onion and cook until softened, about 4 minutes.

3.  Add the garlic, red pepper flakes, and oregano and cook for 2 minutes more.

4. Add the sausage and cook until browned, breaking up the meat with the back of a wooden spoon.

5. Put the tomatoes and bring to a simmer. Season to taste and cook until the sauce has thickened, about 20 minutes.

6. Preheat the oven to 200c

7. Bring a large pot of water to a boil. Add the pasta and cook for 4 minutes, short of al dente according to the package directions.

8.  Save 125ml pasta water

9.  Place spinach in a medium bowl and pour over pasta water to wilt the spinach. Drain and set aside once wilted.

10. Remove the sauce from the heat then stir half of the sauce into the ricotta mixture.

11. Add the pasta and spinach and toss together to coat.

12. Pour the pasta into a 13 x 9-inch baking dish and top with the remaining sauce.

13. Sprinkle the mozzarella and remaining Parmesan over the top and bake until the cheese starts bubbling about 20 minutes.


As you can see this is a super easy to make and of course you can leave it when in the oven.  You could switch up the sausage and make it with anything you wanted.  For sure this is a recipe which we have loved and Jess managed to eat it all demanding more. I think this is one which I will be making again it is an easy way to get sausage and spinach consumed. If for some reason we have any of these items left again I make this in a blink of an eye for sure.


Have you ever had sausage and spinach pasta bake?


Charlotte xxx


Meal Inspiration Monday- Haddock Fish Pie

Fish is not something which we have a lot in this house. However, we do actually have a lot of fish in the freezer so it did seem like a really good time to have more fish.  I know that a lot of people have fish for Good Friday now this Haddock Fish Pie is something which you could make this easter. This actually was actually such an easy meal to make there is not a lot of preparation. Bonus because it does mean that this can be consumed as one of your midweek meals instead of having the same old boring things. I did not even have to purchase many ingredients for this I managed to have most of them already. I found this recipe on Pinterest if this is not something you are using you sure need to be. A lot of my inspiration from there and have found myself trying a wider range of foods.  Anyway on to the Haddock Fish Pie recipe so you can make it for yourself.

Ingredients- Serves 4

1 tbsp olive oil

1 leek, sliced

30g flour

300ml Milk

125g cooked prawns

Salt and Pepper

4 x 110g smoked haddock fillets

3 Large potatoes, peeled, par-boiled and sliced


1. Preheat oven to 200c

2. Heat the oil in a pan over medium heat. Add the leeks and fry for 2-3 minutes, until soft.

3.  Add the flour, stir well and cook for 1-2 minutes.

4. Remove the pan from the heat and gradually stir in the milk.

5. Return to the heat and cook, stirring well, until the sauce has thickened. Simmer gently for five minutes.

6.  Stir in the prawns and season with salt and pepper.

7. Place half the sauce into a pie dish.

8. Place the haddock fillets on top, then spoon over the remaining sauce.

9. Top with the sliced potatoes and season with some more freshly ground black pepper.

10. Place the dish on a baking sheet and bake for 35-40 minutes, until the potatoes are golden and the fish is completely cooked through.

As you can see this is such a simple meal to do it only takes about 10-15 mins prep.  Then it is as simple as sticking it in the oven and you can forget about it which is a bonus because you can get on with other things.






Meal Inspiration Monday- Paprika Chicken Goujons

Sometimes we all want a simple meal which the whole family are going to eat. Of course, you always have those meals for emergencies in the freezer. I wondered if I could make one of those meal chicken goujons from scratch because this then means I know what is in them. Plus they also seemed a really easy meal to make and could be frozen for when we needed them as well.  Today I am going to share with you the recipe which I think is originally a Hello Fresh meal to make these paprika chicken goujons.

Ingredients- Serves 2

2 Chicken Breasts

Glug Of Oil

24g Plain Flour

1/2 Lime Zest

17g Paprika

10g Dried Thyme

  1. Lay one of the chicken breasts between two sheets of clingfilm and bash until 2cm thick. I did it with a rolling pin, to be honest, it helps get rid of any anger.  Do this for all chicken breasts
  2. Cut the flattened chicken breast into 6 to 7 long strips
  3. Put a glug of oil in large frying on a medium to high heat. Let it get really hot
  4.  Put the flour in a mixing bowl with the lime zest, paprika and dried thyme.  Season with salt and pepper.
  5. Mix together really well then add the chicken strips. Toss with your hands to ensure the chicken is well coated in the seasoning flour.
  6. Once the oil is hot add half the chicken to the pan.
  7. Cook until golden all over this should be 3-4 minutes.
  8. Then cook the other half and serve with wedges, chips or salad.

Hopefully, you found this very interesting because I know Goujons are something which a lot of people go for when they need a quick meal.

What are your go-to quick meals?

Charlotte xxx


Meal Inspiration Monday- Chicken Katsu Curry


Katsu curry is a meal which I always seem to order when we go to Waggamama. We do not live that close to one I think the local one is around 30 mins drive and then it does mean that we spend a lot of money on food. I wanted to be able to make my own  Katsu curry at home and this is something which I managed around Christmas time. I may have to make this again because I am craving Katsu Curry.  The recipe which I actually used came from an old Asda magazine which they share recipes in you can find a lot of them on Pinterest. If you do not know what Katsu Curry is it is a Japanese curry which is completely different from any other curry which I have actually tried.  This recipe does even allow you to make the pickled veg and egg fried rice which sometime is served with Katsu curry of course this is an element which you do not have to include.

Ingredients – Serves 6

For the Chicken Katsu

4tbsp plain flour

1 beaten large egg

80g fresh breadcrumbs

2tbsp sesame seeds

3 Chicken Breast Fillets sliced in half

Rapeseed oil, for frying

For the curry sauce

1tbsp rapeseed oil

1 large chopped onion

1 large diced carrot

2 crushed cloves garlic

3cm piece grated ginger

3tbsp mild curry powder

500ml chicken stock

1tbsp clear honey

1 tbsp light soy sauce

1 star anise

1/2 tsp chilli flakes

1 bay leaf

For Pickled Veg

4 sliced radishes

1/4 cucumber, halved, deseeded and sliced

1 medium carrot, peeled and finely sliced

1 red chilli, finely sliced

2tsbp rice vinegar

1tsbp caster sugar

For Egg Rice

275g Jasmine Rice

125g Frozen Peas

1 Large Carrot Diced

2 Large Beaten Eggs

2tbsp Rice Vinegar.

  1. To make the pickled veg, toss the sliced vegetables, chilli, rice vinegar and caster sugar together in a bowl until the sugar dissolves. Then set aside until needed later.
  2. To make the curry sauce, heat the oil in a pan on medium and fry the onion and carrot for 5-6 mins, until soft
  3. Add the garlic, ginger and curry powder and cook for 2 mins. Sprinkle in the flour then gradually add the stock, stirring constantly
  4. Add the honey, soy sauce, star anise, bay leaf and chilli flakes, then simmer for 15 mins
  5. Remove the star anise and bay leaf, then blitz the sauce with a handheld blender until smooth. Keep warm until needed.
  6. To make the egg rice, bring a large pan of water to the boil. Add the rice and simmer for 12 mins.
  7. Add the peas and carrot and cook for 3 mins. Swirl the water, pour in the eggs and cook for 2 mins.
  8. Drain through a sieve and return to the pan then stir through the vinegar, then allow to sit.
  9. To make the katsu, put the flour and beaten egg on separate plates
  10. Mix the breadcrumbs and sesame seeds, then put on a third plate. Dip the chicken in the flour, then the egg and then the crumb mixture.
  11. Heat the oil in a large frying pan over a high setting. Fry the chicken for 5 mins on each side until crisp, golden and cooked through inside. You will probably need to do this in 2 or 3 batches. Once cooked cut the chicken into wide strips.
  12. Serve and top with katsu sauce,and pickled veg.

This katsu curry is actually fun this is for sure something that Joe and I will be making again in the future. It is cheaper to make than going out and eating at waggamamas and it does give you some bonding time if you cook with your partner which is something which we tend to do. In total I think it took us around an hour to make this meal however, it was full of flavour and was a meal which I enjoyed. To be honest it did taste as good as the waggamamas offering which they have on their menu.

Have you ever made Katsu Curry?


Charlotte xxx



Meal Inspiration Monday- Cheesey Bacon and Sausage Carbonana


It’s Monday again which means that it is time to share with you another recipe which I have made. Today I am going to share a pasta dish which is something which I have not done for a long time. Recently, you will know if you read my meal plans that we had a cheesey bacon and sausage carbonana. It came around because we had some sausages which needed to be used up so I turned them into this tasty meal.  It was a pretty simple dish but the twist of having sausage in it was something which I really enjoyed.  I feel like this meal was actually very comforting and warm and we actually had it during a cold spell when that is what you want to consume.

Ingredients- Serves 6

5 Tablespoons of soft butter

2 eggs

2 egg yolks

360ml double cream

150g cooked spaghetti

450g sliced sausage

225g bacon cut into pieces

1-2 teaspoons crushed garlic

115g Parmesan Cheese

115g Italian Blend Cheeses

  1. In a small bowl, cream the soft butter by beating it against the side of the bowl with a wooden spoon until it is soft and fluffy.
  2. In another small bowl, beat the eggs and egg yolks with a whisk until they are well blended, then stir in 50g grated cheese. Set both bowls aside.
  3. Put the spaghetti into the boiling water and stir with a wooden spoon to be sure the strands don’t stick to one another. Stir occasionally, about 7-12 minutes.
  4. Add oil to the pan and fry the bacon and sausage fry until browned then flip over the sausage.
  5. Once sausage is cooked move the cooked sausages to the side of the pan, reduce heat and add your garlic and blend in with your cooked sauage.
  6.  Stir in the cream to bacon and sausage. Bring the cream to a simmer and keep it warm until the spaghetti is done.
  7. When the spaghetti is cooked, drain it thoroughly in a large colander.  Stir in the creamed butter, tossing and turning the spaghetti with tongs to coat every strand.
  8. The stir in the hot bacon, sausage and cream mixture and finally the beaten eggs and cheese, mixing everything together thoroughly.
  9. The heat of the pasta and other ingredients should cook the raw egg on contact.
  10. Taste and season with garlic salt and a few grindings of pepper.

I think this meal only took around 20-30 minutes which is not very long. These does mean that you can make this on a work night.

Have you ever thought about doing a twist on carbonana? I loved the twist which we did on this meal.

Charlotte xxx

Meal Inspiration Monday- Pork Schnitzel

It’s Monday so it is time to share with you another recipe which we have made recently. Today I am going to be sharing with you a recipe for Pork Schnitzel. Like last weeks this is something which Joe choose out of one of the cookery books we have. I seem to remember it is a Hairy Bikers Recipe. I will admit that Pork is something which we do not consume that much of for some reason.

Ingredient- Serves 2

2 Pork Loin Steaks

50g fresh breadcrumbs

Finely Grated 1/2 a lemon zest

1tbsp Thyme

1 tbsp Paprika

2 tbsp fat- free natural yogurt

Salt and Pepper


Preheat the oven to 200/ Gas 6.

Cut any fat off the pork steaks and place between two pieces of cling film. Bash the pork with a rolling pin. (My favourite part). Try and keep the shape you want to bash the pork till it is around 1cm thick.

Remove from the clingfilm and season with salt and pepper.

Place the breadcrumbs in a bowl with the lemon zest, thyme, paprika and a good pinch of salt and some black pepper. Mix this all together well.

Scatter a 1/4 of the mixture over a large plate ready to make the pork schinitzel.

Put the yoghurt into bowl. Take a pork steak and then dip it into the yoghurt until lightly covered on both sides.

Press the crumbs on to the pork until evenly covered on both sides. Put the pork schnitzel on the baking tray and then bake for between 12-15 minutes.

This meal was so easy to prepare so it could be very easily made on a weekday. There was so much flavour in the meat which is not something you get with the supermarket offerings.

Have you ever made your own pork schnitzel?

Charlotte xxx

Meal Inspiration Monday- Italian Chicken Bake

Chicken is something which we love to eat in this family. I think one of the reason why this is the case is because there are so many different things which you can do. The Italian chicken bake is supposed to be a twist on actually pizza because it does have the same ingredient as the pepperoni pizza. I know if I was going to make this Italian chicken bake again I would actually serve with pasta in order to make sure this soaked the sauce up. This is one which I could make easy on a weekend because it does take around 45 minutes. This includes the preparation time.

Ingredient- Serves 4

1 Chopped Onion

1 tbsp Olive Oil

3 Diced Chicken Breast Fillet

2 Peeled and thinly sliced garlic

2 tsp Dried Oregano

2 x 400g tins chopped tomatos

125g Mozzaraella cheese thinly sliced

50g Sliced pepperoni


  1. Preheat the oven to 180f
  2. In a frying pan add the oil and then fry the onion until this is translucent.
  3. Add the diced chicken and fry until brown for 5 minutes. Add the garlic and oregano for another 1-2 minutes.
  4. Pour in the tomatoes and then allow it to bubble for 5 more minutes.
  5. Pop the mixture into an ovenproof dish topping it with mozzeraella and then pepperoni.
  6. Bake for 25 minutes until the pepperoni starts to curl.

The Italian chicken bake is something which we shared served with the garlic bread. You may have seen this in our meal plan a couple of weeks ago. For sure this is another meal which I will be making in the future, it is one which I would not have thought about. I think this is going to be a meal which I could serve with in the summer with salad.

Have you made something like this Italian Chicken Bake?

Charlotte xxx