Bolognese Stuffed Pumpkin

Pumpkin season, it is here loud and proud and I am absolutely loving it. It is warm, snuggly, the perfect excuse for a myriad of pumpkin flavoured baked goods and clichés, and I can’t get enough of it. Whilst I’d love to eat pumpkin cakes, pies and various other treats all day long, sometimes one has to eat nutritional savoury food and here is pumpkin recipe for just that. I’ll share my Bolognese recipe here but feel free to use your own or substitute for anything else you might want to stuff your pumpkin with, chili con carne or perhaps a vegetarian option. There is something lovely about presenting a dinner whole, in its own skin.

Stuffed pumpkin

It’s not very pretty but it sure was delicious! I tend not to eat the skin and prefer the peel the flesh away once it is on the plate, it is perfectly edible though, should you desire to eat it.

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A day in the life…

This post is inspired by Emory of Hello, Scarlett and my love of nosing at other people’s lives (and fridges). I love these types of posts; seeing other blogger’s lives and my favourite blogs are those that show insights into other people’s lifestyles. As I said, I’m nosy. I’ve never written anything particularly personal on my blog, it is food blog and I’ve always been wary of using my blog as some sort of diary. I do hope though that there are enough personal tidbits to keep readers, who like me enjoy blogs with a personal element, happy. When Emory wrote her post, a blog I check daily like an old lady peaking through lace curtains (I think I’m only not classed a stalker because we’re on different continents), because I’m vicariously living through her as she and her husband build the most beautiful home together (seriously, read her blog and visit her store Potomac Trading Post, link on left hand side of my blog), she suggested  that I too write a day in the life post. Now, I’m under no illusions that my life is of particular interest to anyone, I work full time, commute 3 hours a day and need a lot of sleep but I thought it’d be fun to do a post about a day this weekend. I’m a non-stop person and I hate not being busy (with a love-hate relationship with being so busy all the time), I’m one of those awful people who when you ask ‘when are you free next?’ I’ll say ‘I can do Tuesday evening in 3 weeks time but I have to be asleep by 10pm and I’ll be home at about 6:45 pm'; nevertheless, my weekends are sacred and here is a snap shot of what I did with this Saturday:

I had a blissful 10 hours sleep on Friday night, this week has drained me like no other and after a tearful/overtired Thursday morning and making it, somehow but slightly zombified, to Friday night, my sister and I had dinner together (we live together), and each baked a cake. I baked a carrot cake and she baked an apple and Amaretto cake and then we went to bed at 10pm. The boys were away on a stag weekend so we both had our beds to ourselves, lovely! On the subject of my Mother Earth sister, she has started her own business and she is the jam queen.

Anyway, this brings us to Saturday morning. I slept until 9am, which is unheard of for me but much needed. I still had some granola left, so I had some of that whilst I read my book and then headed out for a beautiful 5km run in the beating sun, at 10am; crazy weather for October in England and I came back as red as a beetroot. These are the views from my run, the South East coast of the UK definitely has its moments. At some point during the morning I got a couple of loads of laundry done too.


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Lemon & Herb Roast Chicken

It’s Sunday and I’ve spent the morning reading in bed and now I’m listening to YouTube videos of the Foo Fighters on ‘The David Letterman Show'; gosh I am so excited for this new album coming out next month. Anyway, given that it is Sunday, I figured that it’d be a great day to share a roast chicken recipe that I cooked last weekend, Sunday being the day of roasts and all that. It is no secret that I kind of only make roast chickens so that I can make stock out of the bones, of course we do also eat the meat but there is something so satisfying and simple about making your own stock. The great thing about this recipe is all the herbs and lemons inside the chicken can also  in the stock, it makes for a good one.

Lemon herb roast chicken

I found the recipe for this on a lovely blog called Paleo Newbie, it has definitely become on of my favourite roast chicken recipes, it went down very well with everyone.

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Grain Free Granola

Since giving up grains, there are a few (many) things I miss; I’m not totally strict, I eat white rice (because I really love rice noodles). I have adjusted pretty well but I find weekend breakfasts the most difficult to come up with, in the week I have some variation of kale, eggs and bacon but at the weekends I want pancakes, toast & jam or granola. Very occasionally I make gluten free pancakes of some sort, even rarer I’ll have gluten free toast and jam but I have been longing for granola and yogurt for a while now. Last Friday I was inspired, I’m unsure where it came from but I was thankful for it, by this recipe that popped into my head. I’m very please to say it worked and was pretty tasty; I made a batch that had about 5 portions in it, perfect snack sized portions that I very much enjoyed at work this week, as well as for a scrummy weekend breakfast.


I did no measuring for this recipe, except with the highly accurate measure of ‘a handful’, feel free to swap ingredients to ones you’d prefer. Let me know what creations you come up with!

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Chorizo, Red Wine & Pea Risotto

I was at a friend’s one day, having a cuppa and catch up, when a TV chef whipped up this delicious risotto. By the time it had been cooked the talking had stopped and we were drooling at the TV screen. We decided to cook it that night for dinner and one of my favourite risottos came into being! I love this dish because it is so Halloweeny,;the purple of the rice from the wine and the bright green of the peas, it looks a little like a meal a child has drawn but it tastes very grown up,I promise! Unfortunately, I can’t remember the name of the chef or who’s recipe this was.

Chorizo risotto

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