Drop Biscuit Chicken Pot Pie

If you don’t have Jennifer Perillo’s book ‘Homemade with Love’ you should really add in to your collection (Jennie of In Jennie’s Kitchen an incredible food blog and one of my favourite food writers). The prelude to this recipe brought a tear to my eye and I love how emotive food is to her. I made this for dinner when we had a friend round for dinner and it was the perfect Friday night comfort food. Golly I love drop biscuits. This recipe has been on my make soon list for about 2 years, I am so glad to have finally made it and sad that I waited so long.

Drop biscuit pie

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Bacon, Asparagus & Pea Risotto and Gibbon Conservation

Hello everyone! On the off chance you had noticed that I haven’t posted in a while, the past two weeks I’ve been working away in London and catching up with many lovely friends in the evening. I didn’t have a kitchen when staying in London and even though I came home in the weekend between (to see Foo Fighters play Milton Keynes – a bucket list item for sure), eating out for every lunch and dinner got old very quickly. I did manage five pre 7 am runs along the beautiful Southbank of the Thames (see my Instagram) though, my favourite part of London.


On a related note, tomorrow I am running the first of two runs for a charity called The Aspinall Foundation, who do amazing animal conservation work, this particular run is for their Gibbon projects (the most endangered primate). If animals are your thing then a donation, no matter how large or small would be hugely appreciated by the animals and myself. The first run is a 5 km fun run and the second is a 10 km run in October (my longest official run to date, eek!).

The recipe inspiration is courtesy of Jam and Clotted Cream, such a simple but delicious combination of flavours with the genius addition of clotted cream at the end, risotto is comfort food at its finest!

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Lemony Spring Baked Risotto

Spring has sprung here in beautifully sunny Scotland, lovely weather for our final day of holiday here. The perfect spring day for a very spring inspired dish.

I have become somewhat of a savoury lemon fiend as of late, especially when combined with Parmesan. Lemon pasta, Lemon & Parmesan broccoli (by the bowl full) and I’ve been craving lemon risotto for a long time. I decided that is was time to fulfill that craving last week but to mix up that baked lemon risotto recipe, from a side dish into a main and throw in some chicken and spring vegetables. Oh man, it was good. I wish I could get the photo to convey how lemony the dish was, but short of dyeing it yellow, it just isn’t possible. It was so lemony and delicious and combined with the Parmesan, just wow. Even better is that it’s an oven risotto, so it doesn’t need constantly stirring.

Spring risotto

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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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Meatball Broth with Peas & Parmesan

This might not sound pretty and it doesn’t look very pretty either but it is tasty, in a simple and rustic way. Don’t take simple or rustic as a bad thing, there is definitely something to be said at times for less is more, when it comes to food and that is the case here. It is a what I like to call a clean dish, I don’t know how to define what I mean by clean when it comes to food. I don’t mean ‘clean’ as in the unprocessed ‘clean eating’ movement, I mean uncomplicated, wholesome flavours; that is the best definition I can come up with but hopefully you get the gist, at least. This recipe is one from Orangette, a blog I adore. I saw this recipe last week and I was really excited to make it for weekend lunches. I really struggle with lunches at the weekend for some reason. I’ve always got ideas for dinners all week, at work I always have variations of the same or leftovers for lunches and for weekday breakfasts I have my routine and food sorted. At the weekends we like to have more elaborate breakfasts, like pancakes, that we don’t get the time to make in the week, but when it comes to lunches I am always stumped. This recipe is a perfect lunch recipe in my opinion, simple, tasty and fairly quick to make, as well as filling enough to fuel an action packed afternoon.


You can’t see them but there are many peas in the bottom of the bowl. I also got to use up the stock I made last week! I subbed a few ingredients to make the meatballs paleo and decided to use basil instead or parsley because I think parsley tastes like pen ink. It really does! Remember when you were a kid at school and you accidentally sucked your pen and it exploded ink in your mouth? No…? Ok, just me then, but anyway to me, that is what parsley tastes like.

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