Want to know how to cook steak well and make a £4 rump taste like £8 fillet steak? Ever wonder how to get your steaks at home to taste as succulent and tender as the ones you get in a restaurant? I’m going to tell you how I achieve excellent results every time, without splurging on expensive cuts. I like to use rump steak. It’s cheaper than fillet and very accessible. If you shop around you can get a decent sized portion for about £3-£4, which makes it an economical treat. My husband is a hug meat-lover so if he’s telling me it’s the best steak he’s had, then I’m going to take that as a complement. He almost choked when I told him how much I actually spent on the steak! (These steaks cost less than £3.80 each in Aldi) So what’s my secret? It’s all in the preparation. About four hours before you want to eat your steak, take it out of any plastic packaging or wrap so it can breathe and air dry a little. Leave it in your fridge on a plate – raw meat should always be kept on the bottom of the fridge for hygiene purposes. After about two hours you can start to marinate it. You might want to use a dish or container for this bit… My fool proof marinade Season both sides of the steak with salt and pepper. Pour over a quarter of a cup of olive oil, the same of… View Post

If you’re ever pressed for time, but want to feed your family something nutritious, then you can’t go far wrong with this quick casserole. It can be cooked in one large pan on the hob, and makes enough for 4 portions. We tend to have two adult portions for dinner, box two for lunches. Ingredients 3 large chicken breasts 2 sweet potatoes, peeled and diced 2 carrots, sliced (or a handful from the freezer) 1 onion, chopped 300ml stock Tablespoon of dried herbs Handful of kale 1/4 cup of tomato puree or good quality tomato sauce 2 teaspoons of cornflour (optional) small tin of beans – berlotti, canellini or similar (optional) Method Dice the chicken and brown in a large pan on the hob, with a little oil and the onion. Add the sweet potatoes and carrots and stir. Pour over the stock – just enough to cover everything and simmer for 15 minutes. The sauce will have started to reduce. If you prefer it thicker, then sprinkle in a couple of teaspoons of cornflour. Add the Kale and tomato paste/ sauce, and the dried herbs. Now would be a good time to add in beans if you want to use them. Leave for five minutes and then serve. I like this on it’s own with some crusty bread, but it’s also nice with potatoes. If using tinned potatoes (don’t scoff!), add them with the kale. You can also cook baby new potatoes with this but add them at the… View Post

I love my slow cooker in winter, but it’s just as helpful the rest of the year! As a working mum I struggle to get in from work and find time to prepare a full dinner. Being able to throw stuff in the crock pot in the morning and let it cook away on its own is a necessity. I basically like gadgets that makes domestic chores easier and less time consuming. Ingredients 400g diced beef 1 Brown /white onions, sliced 1 large carrot, peeled and cut into thick slices 2 red pepper sliced 400g tin plum tomatoes 2 beef stock cubes or a dessert spoon of beef concentrate (Marmite of Bovril works well too) Method o Add it all into your slow cooker, turn the heat onto low and cook for five hours. You can easily leave it for a few hours more if you don’t have a timer and are popping it on in the morning before you go to work. If you have time I recommend searing the meat and browning the onions first and coating in a spoon of flower, just to get the meat juices flowing and to thicken, but this is no way essential. Supercharge and Pimp This is a quite “saucy” recipe and is great served with a dash of hot sauce, noodles and some coriander on top, but it’s easy to pimp and modify to cater for different tastes. For a more traditional, hearty texture don’t add the stock cubes but add a… View Post