Chicken and Vegetable Pie

Hello Everyone, thanks for stopping by my blog today.

This chicken and vegetable pie was really delicious. A nice mixture of chicken, kale, peas and beans. You really get to taste the flavours of onion and garlic which compliment everything so well. It has a very rustic appearance and whilst it was in the oven, the sauce did seep through, but the filling still remained moist which was good.

This would be great for a family dinner or if you were hosting a dinner party, something tasty that everyone can tuck into without making too much mess. I’ve never cooked cannellini beans before but they are very tasty and full of protein which is essential for a healthy diet. Protein is also good for your bones, helps to reduce cravings and increases muscle mass.

Recipe: Chicken and vegetable pie (serves 3-4)

Ingredients for shortcrust pastry (bbcgoodfood)

225g plain flour

100g butter

Pinch of salt

2 tbsp water


  • Sift the flour into a large bowl, add the butter and use your fingers to form breadcrumbs.
  • Add the salt and water to the dough and begin kneading with your hands until it forms a stiff dough.
  • Knead for a few minutes, wrap in cling film and leave to chill for at least 30 in the fridge.

Ingredients for chicken and vegetable filling

280g chopped chicken breast

1/2 tbsp chilli flakes, paprika, salt, thyme, garlic powder and turmeric

1 tbsp butter

1/2 onion, finely diced

2 garlic cloves, crushed

20g plain flour

55ml coconut milk

230ml chicken stock

Pinch of salt and pepper

1 carrot, grated

200g cannellini beans

70g peas

40g kale, roughly chopped


  • First, put a pan of water to boil along with the garlic, thyme, chilli, salt, paprika and turmeric.
  • Once the water is boiling, reduce the heat to a gentle simmer and add the chicken pieces. Cook for 10 minutes in the liquid then drain and leave to cool before shredding.
  • Melt the butter in a pot, add the onion and garlic and cook for 5 minutes until just soft.
  • Stir in the flour, milk and stock. Leave to simmer for 10 minutes in total stirring consistently. Season with a pinch of salt and pepper.
  • Once the chicken has been shredded, mix in the carrot, beans, peas and kale.
  • Preheat the oven to gas mark 6 and lightly oil an oven tray.
  • Remove the sauce from the heat and mix in the chicken and vegetables. Set aside and leave to cool down.
  • Next, split the dough in half and role both pieces out to 0.3mm at a similar size.
  • Put the larger piece of dough on the tray and place the filling in the centre leaving the edges free. Put the larger piece of dough on top and use your finger to wrap the edges together to form a secure pie.
  • Use a fork to gently crimp the edges and slice 3 holes in the top. Cook in the oven for 35 minutes until the dough is fully cooked. Leave to rest for 10 minutes before cutting.

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*Possible amends to make to the dish: You could also half the amount of chicken stock to reduce the amount of sauce that comes out of the pie but that could make the filling a little dry. Also, brush an egg wash over the top for a more golden appearance.

Quinoa with Corn, Kale and Walnuts

Hello everyone, Thanks for stopping by my blog today!

This recipe provides a beautiful array of healthy ingredients that will really nourish the body. Not only that but it also tastes good too! The recipe does require a little effort, so probably something you’ll want to make on the weekend for a hearty lunch. I enjoyed making this dish and it kept me feeling full long after eating. Quinoa is a great source of many minerals compared with other grains. It is also a complete protein source which means it contains all of the 9 essential amino acids, this is necessary for the body because protein is the building blocks of tissue in the body.

Another thing to add is that this recipe is gluten free.

Recipe: Quinoa with corn, kale and walnuts (serves 1)


30g quinoa

20g walnuts, roasted and crushed

1 tsp olive oil

1/4 small onion, finely diced

2 garlic cloves, crushed

Sprinkle of salt and chilli flakes

1 lemon, zested

30g kale, roughly chopped

20g sweetcorn


  • Cook the quinoa according to the packet instructions and set aside. In the meantime, roast the walnuts for 5 minutes in the oven on gas mark 5 and leave to cool down before crushing.
  • Whilst the quinoa is cooking, start preparing the onion, garlic, lemon, kale and corn.
  • Heat the oil in a pan and once hot add the onion, garlic, salt, chilli and zest. Cook for 3-4 minutes until soft.
  • Add the kale and corn, cooking until the kale has wilted slightly. No more than 5 minutes.
  • Stir in the roasted walnuts and cooked quinoa. Cook for a further 3 minutes and serve.

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Fish and Potato Oven Parcel

Hello everyone, I hope your day has been well.

This is a great recipe where everything gets cooked together and all the flavours can marinade into one. I used a frozen piece of fish which works so well with this recipe because the fish retains a lot of moisture keeping it succulent and juicy. An oven parcel is a really versatile dish because you can pretty much add whatever type of fish or vegetables you like and the end result will be delicious.

Recipe: Fish and potato oven parcel (serves 1)


2 small potatoes

1/2 tsp creamed coconut

1/2 tsp oil

1/2 tsp soy sauce

1 tbsp Thai red curry paste

Sprinkle of salt and chilli

1 fillet of fish

Vegetables: corn, peas, kale


  • Preheat the oven to gas mark 6 and prepare equal sheets of baking paper and foil, roughly 20cm x 60cm.
  • Wash the potatoes well and slice 0.7cm thick. Place in a pan of water and bring to the boil for 5 minutes and drain.
  • In the meantime, melt the creamed coconut in the microwave for 30 seconds, mix with the oil, soy sauce, curry paste, salt and chilli in a bowl.
  • Tip the potatoes onto the baking paper and foil. Cover the curry paste mix over the fish and place on top of the potatoes. Sprinkle over the vegetables and bring the edges together to form a parcel.
  • Bake in the oven for 35-40 minutes until everything is fully cooked.
  • Leave to rest for a few minutes before opening and be careful of the steam.

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Quinoa and Kale Salad

Hello Everyone, I hope your day has been well.

I’m bringing you another, delicious salad that is perfect for a light lunch or a side dish for dinner. Either way it’s super tasty and packed full of nutrients from the kale, carrot, cucumber and lettuce. Quinoa is a very popular food item because of it’s nutritional content and being a quality source of plant protein. Overall, quinoa is a great source of various minerals and a good food to include your diet. Likewise with carrots, they are a great, nutritious vegetable but not as popular because it’s something we are used to eating and seeing so often. Carrots are known to be rich in beta carotene, which converts to vitamin A in the body, this is essential for immune function and good vision. Not only are carrots nutritious, they have a nice crunchy texture and can be cooked in many ways.

This salad is a recipe I made for one in the early evening when I didn’t have much of an appetite but knew I’d be hungry later. This is a really nice recipe for when you are short for time but still want to eat something nourishing for the body.

Recipe: Quinoa and kale salad (serves 1)


30g dried quinoa

Pinch of a stock cube

1/2 handful of kale

1 lettuce leaf, shredded

1/2 carrot, grated

1 inch cucumber, finely sliced

Pinch of chilli


  • Cook the quinoa according to the packet, I like to add a pinch of stock cube to the water for more flavour.
  • 5 minutes before the quinoa is cooked, add the kale and mix through.
  • In the meantime, prepare the salads and set aside.
  • Once the quinoa is cooked, mix in the salads and sprinkle over a little chilli flakes.

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*Nutritional info sourced through Google scholar

Mature Cheddar, Kale and Sweetcorn Pizza

Hello everyone, I hope you’ve all been keeping well.

If you’ve been following me for a while you would know that I really like making pizza because it’s quick and simple. Not only that but most people really enjoy it and you can get really creative and add what ever toppings you like. Today I opted for sweetcorn and kale, two of my favourites!!

Sweetcorn is such a popular and tasty pizza topping, best known for it’s high fibre content. Dietary fibre aids digestion making it important for our health. I’ve featured kale often in my recipes because it is easy to prepare but also very healthy. Kale is a great source of vitamin K which is used by the body for blood clotting and healing wounds, this is useful for recovering quicker from injuries.

My quick tip for making anything dough related is to make sure you are using yeast that is in date. This is because in the past, I have tried to make dough related foods but it didn’t rise very well or have that desired fluffly, light texture.

Recipe: Mature cheddar, kale and sweetcorn pizza (makes 1 tray)


250g plain flour

Pinch of salt

1/2 tsp caster sugar

4g dried yeast

150ml warm water

1 tsp oil

3 tbsp tomato sauce

150g mature cheese, grated

100g sweetcorn

50g kale, roughly chopped


  • Sift the flour into a large bowl and add the salt, sugar and yeast. Mix together and make a well in the middle.
  • Pour the warm water into the well along with the oil and use your fingers in circular motions to form a smooth dough.
  • Knead the dough for 5 – 10 minutes and leave to rest in a warm place for 1 hour until doubled in size.
  • After the hour is up preheat the oven to gas mark 5 and lightly grease an oven tray with oil.
  • Knock the air out of the dough a little, then roll out onto a floured surface until it reaches the same shape of the oven tray.
  • Carefully place the dough onto the tray and add the tomato sauce, kale, sweetcorn and cheese.
  • Put in the oven for 25 minutes until the edges are golden and the cheese has melted.
  • Leave to cool for a few minutes before serving!

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*Nutritional information was found through Google*