Spring vegetable orzo

This is one of my new favourite recipes! It’s so fresh and delicious, and it’s really healthy – perfect for spring! It’s a little bit like risotto but it’s got a slightly different texture, and it’s really filling so you don’t need a huge portion. It’s best when topped with lots of parmesan (or a vegetarian alternative) and served with a large glass of white … Continue reading Spring vegetable orzo

Pesto and goats cheese roasted vegetables

Pesto and goats cheese roasted veggies

This is a twist on one of my favourite go-to dishes. It’s ridiculously yummy, easy AND healthy, so it’s perfect to make after work.  Goats cheese and pesto go together wonderfully and make this dish wonderfully rich, without sacrificing the healthy side! I don’t always use the exact veggies below – it’s a case of whatever you’ve got in the fridge and whatever you fancy … Continue reading Pesto and goats cheese roasted veggies

Mediterranean Mozzarella Pasta

This recipe actually belongs to my grandmother, but she’s let me share it because it’s just SO DAMN TASTY. Fresh veggies, herbs and mozzarella combine to make a really beautiful pasta dish, and best of all, it’s easy and cheap. Serves 4 You will need: 3 tbsp olive oil 1 red pepper, roughly chopped 2 courgettes, sliced 1 onion, finely chopped 2 cloves of garlic, … Continue reading Mediterranean Mozzarella Pasta

Me & Hugh: New Potato, Tomato and Boiled Egg Salad

Serves 4 400g potatoes 4 large eggs 250g cheery tomatoes Handful of chives Seasoning For the vinaigrette 6tbs olive oil 4tsps cider vinegar 1tsp English mustard Pinch of salt If you’d ask me a week ago whether traditional potato salad, normally made with mayonnaise and chives, could be improved, I’d have scoffed and gone back to eating my industrial sized Costco tub of the stuff … Continue reading Me & Hugh: New Potato, Tomato and Boiled Egg Salad

Vegetarian Thai Green Curry

This is a really easy, but really delicious Thai green curry. I make it regularly when I get home from work as it’s quite quick and it’s really tasty. Much yummier than shop bought stuff! For 2 people You will need: 2 lemongrass stalks finely chopped 1 large clove of garlic finely chopped 1 large red chili finely chopped 4cm cube ginger finely chopped Zest half lime 2 … Continue reading Vegetarian Thai Green Curry

Me & Hugh: Oven-roasted Roots Frittata with Leeks & Greens with Coconut Milk

Serves 3-4 400g mixed winter veg 1 large clove of garlic 6 eggs Mixed herbs 20g Parmesan or hard Goat’s cheese Serves 3 2 large leeks 200k kale 3 garlic cloves 1 teaspoon curry powder 400ml coconut milk Sunday, for a traditional family like mine, provides the perfect excuse to wheel out a slab or two of meat. So much so, in fact, that I … Continue reading Me & Hugh: Oven-roasted Roots Frittata with Leeks & Greens with Coconut Milk

Are you crunchy or smooth?

Peanut Butter Noodles

Being a self-confessed peanut butter addict, and, no word of a lie we’re talking half a jar a day here, I was eager to experiment with this invention of peanut perfection, so voila my creation. If you’re in a hurry and want something tasty, yet semi-healthy, then this is the recipe for you. Taking around 18mins to prepare (that’s right people I timed myself), from … Continue reading Peanut Butter Noodles

Creamy Chicken Pasta

Mama’s Creamy Chicken Pasta

Creamy Chicken Pasta
There's nothing like your own mum's cooking!

An original recipe cooked up by my very own Mum, this is, of course, my favourite pasta dish. It’s only ever the two of us for this one so for a family of four, or an even larger party, double or triple the ingredients.

You will need:

  • 2 large tablespoons of Olive oil for frying,
  • 1 large fillet of chicken (or however much you deem fit for 2 people) to be chopped and diced,
  • 1 onion cut and sliced finely,
  • 120g Penne Pasta,
  • 1 Large tablespoon of flour,
  • Semi-skimmed milk,
  • 1/4 cup dry mixed herbs,
  • Salt and Pepper to taste.


1. Firstly prepare the onion and chicken before frying as timing at this stage is important. In a large saucepan, not a frying pan, heat up the oil on a medium heat before placing in the onions. After about a minute place in the chicken and slightly lower the temperature of the heat.

2. Continue to fry until chicken is cooked through. Add the herbs, salt and pepper and fry for a further 30 seconds.

3. At this stage more oil may be required, but only a tad, to stop the flour from burning. Sprinkle the flour evenly over the chicken and mix. This should form a light brown paste. Straight away add a little bit of semi-skimmed milk and stir. The paste should thicken only slightly at this point.

4. Continue to add milk until the paste takes on a creamy consistency.

5. Turn the heat right down and place a lid on the saucepan to let the sauce cook.

6. Meanwhile cook the penne paste according to the instructions on the packet. Be sure to keep checking the creamy chicken sauce so that it doesn’t dry out. If you feel the sauce is drying out, or thickening slightly too much, just add some more milk and leave to simmer until it takes on the desired consistency.

7. Once the pasta is ready, drain and mix in with the sauce. Dish up and serve.

As you can tell from the photo I’ve added sweetcorn to mine for some extra nutrients.It also tastes great with mushrooms and red peppers. Simply slice and dice them while the chicken and onions are frying and place into the pan a few minutes before the flour and milk. If you like things spicy hot, who not add some chilli for a that extra zing.


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