Chipotle chicken and flat breads

Chipotle chicken and flat breads

by | Apr 6, 2025 | RECIPES

RECIPES

CHIPOTLE CHICKEN
with flatbreads, cucumber salad and mint youghurt .

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about this recipe

If you’re craving something bold, vibrant, and seriously satisfying, this one’s for you. Our chipotle chicken is packed with smoky heat and deep flavour, served up with soft, grilled flatbreads and sweet roasted corn ribs for that perfect charred crunch. To cool things down, we’ve paired it with a light, zingy crème fraîche dressing—studded with cucumber, fresh coriander, mint, and a squeeze of lime. It’s a plate full of contrast: spicy and soothing, crispy and creamy, rich and refreshing. Ideal for sharing, feasting, or just treating yourself.

This recipe is quick and easy, and delivers fantastic results. Whilst being fairly straight forward, if you do have something to ask, don’t worry—I’m always here to help! Feel free to email me anytime for any advice by clicking the orange button below.

SERVES

6

PREP TIME

30

minutes

MARINATING
6 hours

minutes

COOKING TIME
30
minutes


Ingredients


CHIPOTLE CHICKEN
6 chicken breasts butterflied
1 large dried chiptole chilli
2 garlic cloves fine chopped
1 tsp of sweet smoked paprika
1 tsp of ground cumin
Juice of 1 lime
2 tbsp olive oil
Sea salt

GRILLED FLAT BREAD
250g of self raising flour
250g of greek yoghurt
Pinch of sea salt
1 tbsp of olive oil

ROASTED CORN RIBS
2 corn cobs
6 tbsp butter
2 tsp of fennel seeds
Sea salt and cracked black pepper

CUCUMBER SALAD
1 cucumber, ribbons (peeled)
1 red onion finely sliced
1 tbsp of apple cider vinegar
1 tsp of sugar
Fresh mint leaves
Fresh coriander leaves

SERVE WITH
200g creme fraiche
Zest of lime
FResh coriander leaves


Equipment


BBQ or ribbed griddle plates
Skillet or frying pan
Roasting trays
Mixing bowls
Thick wooden chopping board
Large cooks knife or mandolin
Potato peeler
Measuring spoons
Scales
Zester / Microplane


method

1. Marinate the chicken 


Soak the dried pepper in hot water until soft. Finely chop the garlic cloves then mix with the paprika, cumin, lime juice, olive oil and sea salt. Take the stem and seeds out. of the pepper, remove any skin then mash the flesh with the spiced chopped garlic paste. Butterfly the chicken breasts and cover with the chipotle mash. Leave for 6 hours. Cook on the grill for 5-6 minutes on both sides then set aside to rest under foil while you get on with the other jobs.

2. Grilled flat bread
Mix all of the ingredients together in a bowl until a dough forms. Knead for a few minutes then seperate into 6 balls. Roll into thin rounds like flour toritllas (or buy flour tortillas to skip this step). Grill the breads just before your ready to eat so they are fresh and toasty. Double the quantity if you liek a lot of bread.

3. Roasted corn ribs
Quarter the corn cobs length ways with a large cooks knife. Be careful doing this. Melt the butter with the fennel seeds, salt and pepper. Toss the ribs in the melted butter and place on a roasting tray. Roast for 20 minutes at 200˚C turn over after 10 minutes or grill on the bbq.

4. Cucumber salad
To make cucumber ribbons simply peel the cucumber all the way through with a potato peeler or mandolin, toss with the sugar, vinegar, mint leaves and coriander. Slice the red onion as thinly as you can with a knife or carefully on the mandolin. Toss into the cucumber rmix and serve.

5. Serve
Mix the zest of one lime with chopped coriander leaves into the creme fraiche and stir. Put everything together on a large platter with wedges of lime and pickled chillies and serve in the middle of the table for everyone to get stuck in.

Chef’s Tips
Enhance the salad with finely sliced ;lettuce of your choice or rocket, add black olives a la greque and add hummus if you don’t like yoghurt. 

Flapjack

Flapjack

by | Mar 12, 2025 | SOMETHING SWEET

RECIPES

Flapjack
with bee pollen and chia seeds .

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about this recipe

Bee pollen and chia seeds flapjack
Packed with natural energy, these wholesome flapjacks combine the chewy sweetness of dried fruit, the crunch of nuts, and the superfood power of bee pollen and chia seeds. Perfect as a grab-and-go snack or a mid-afternoon pick-me-up, they offer a balance of healthy fats, fiber, and slow-releasing energy

This recipe is quick and easy, and delivers fantastic results. While it might take a bit of practice at first, don’t worry—I’m always here to help! Feel free to email me anytime for baking advice.

MAKES

8-12

PREP TIME

10

minutes

TOTAL TIME
40

minutes

OVEN TEMP
130 °c


Ingredients

250g of steel cut jumbo oats
200g of mixed dried fruit and nuts
125g butter or cold pressed coconut oil
125g honey
25g Demerera sugar
50ml Kaluha (optional)
1/2 tsp of sea salt
2 tbsp of chia seeds
2 tbsp of bee pollen
1 tsp of ground ginger


Equipment

Baking dish
Parchment paper
Large mixing bowl
Wooden spoon
Knife
Scales
Measuring spoons
Small pan
Board


method

1. Preheat the oven

to 
130˚C and line your baking dish with a little butter and parchment paper.

2. In a saucepan
Melt the butter or coconut oil with the honey and sugar and stir until smooth. Add in the liqeuer if using.

3. In the mixing bowl
Mix all the dry ingredients together with the wet ingredients. Mix really well to make sure everything is coated.

4. Transfer the mixture
Press the mix down evenly into the corners of the baking dish flattening the top down firmly.

5. bake
For 40 minutes until golden brown. Once out of the oven allow it to cool for 15 minutes and then sprinkle more bee pollen over the top whilst warm.

6. serve
Once cooled and set cut into 12 bars and serve immediatley of wrap up into little parchment papers and store somewhere cool and dry.

Chef’s Tips
Chop the nuts into small chunks and roast for 5 minutes before starting the recipe.
Mix it up a bit with dark chocolate chips, dried coconut, goji berries, dried bananas or pineapple chunks.

Chicken thigh and N’duja porchetta style

Chicken thigh and N’duja porchetta style

by | Jan 31, 2025 | LUNCH

RECIPES

Chicken thigh porchetta
with fennel and artichoke salad .

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about this recipe

This dish was inspired by the classic Italian porchetta, call it a roll, a roulade or a simple stuffed chicken thigh, but for this recipe I’m just going with what inspired me to make it.
This recipe is quick and easy, and delivers fantastic results. Follow the recipe carefully and you shouldn’t get too much leaky n’duja. It can be served cold but I tend to slice the chicken and then fry to brown the sides.

MAKES

6

PREP TIME

20 minutes

TOTAL TIME
1:20 hours

OVEN TEMP
190 °c


Ingredients

For the Chicken Porchetta
6 large chicken thighs (about 200g – bone removed, skin-on)
2 shallots, diced
3 cloves garlic, minced
100g N’duja
1 tsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
Zest of 1 lemon
Salt and freshly ground black pepper
2 tbsp olive oil (plus extra for frying)
100ml dry white wine
150ml chicken stock
Butcher’s twine

For the fennel salad
1 large fennel bulb, cut into wedges
A wedge of parmesan
Half a red onion
Marinated artichokes
A few fresh basil and Italian parsley leaves
1 bag of rocket
Extra virgin olive oil

To Serve
Slice into thick rounds
Sourdough bread
Extra virgin olive oil
Optional sides: chilli butter, pesto, or tapenade


Equipment

Skillet , oven proof frying pan or sautee pan
Stirring Spoon, heat proof spatula
Chopping board
Raw meat chopping board
Cooks knife
Measuring spoons
Mixing bowls
Scales
Measuring jug
Butchers twine
Potato peeler


method

1. Preheat Your Oven 


Set your oven to 190°C (375°F).
2. Prepare the Chicken Thighs
Check the chicken thighs for any small bits of bone.
Lay the chicken thighs out on a clean surface and spread out, using a sharp knife, cut into the thicker parts to open them out and then season with slat and pepper.

3. Make the N’duja Stuffing
Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced shallots, cooking until softened (about 5 minutes).
Stir in the minced garlic and cook for another minute. Add the N’duja, breaking it up with a spoon as it melts into the mixture.
Mix in the fresh rosemary, thyme, and lemon zest. Cook for 1-2 minutes until fragrant. Remove from heat and let cool slightly.

4. Assemble the Chicken Rolls
Evenly spread the N’duja mixture over the seasoned chicken thighs and allow to cool completley so the n’duja sets back to firm. Now roll each thigh as tightly as possible without squeezing out the filling. Secure with butcher’s twine, tying at 1-2 inch intervals to prevent them from opening during cooking.

5. Sear the Chicken
Heat 1-2 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear the chicken rolls on all sides until golden brown (about 4 minutes).
Deglaze the pan with white wine, scraping up any browned bits, then pour in the chicken stock.

6. Roast in the Oven
Transfer the skillet to the preheated oven. Roast for 35-45 minutes, or until the internal temperature of the chicken reaches 75°C (165°F).
Once cooked, remove from the oven and loosely cover with foil. Let the chicken rest for 10 minutes.

7. Prepare the FENNEL SALAD
Toss the fennel in olive oil and roast for 12 minutes at 180˚C. Allow to cool and then mix with fresh sliced red onion and the marinated artichoke pieces. Toss with a litlle olive oil and lemon juice and carefully arrange on your plates with shavings of parmesan, basil, parsley and rocket

8. Serve
Slice the rested chicken rolls and arrange on the salad with some of the juices. Serve with bakset of sour dough bread and butters, tapenade and pesto.

Chef’s Tips
For extra crispy chicken skin, pat the thighs dry with paper towels before seasoning.
If you don’t have N’duja, you can substitute it with spicy chorizo, finely chopped.

Baguette

Baguette

by | Jan 11, 2025 | BAKING

RECIPES

Baguette
with t55 flour .

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about this recipe

If you’ve ever enjoyed a truly great baguette—whether on holiday in France or from a small artisan bakery miles from home—and now you’re struggling to find anything similar, I have the perfect recipe for you. This one brings back memories of the delicious baguettes I used to enjoy in France. It uses T55 flour, a high-quality French flour that gives the dough its signature texture and taste.

This recipe is quick and easy, and delivers fantastic results. While it might take a bit of practice at first, don’t worry—I’m always here to help! Feel free to email me anytime for baking advice.

MAKES

4

PREP TIME

10 minutes

TOTAL TIME
3 hours

OVEN TEMP
220 °c


Ingredients

500g of T55 flour (available on line)
370ml lukewarm water
10g maldon sea salt
10g instant dried yeast
Olive oil


Equipment

Food mixer with dough hook
Measuring jug
Scales
Dough scraper
Linen couche
Tea towel
Rectangle container


method

  • Mix the Dough:
    Weigh out the flour and place it in the bowl of your mixer. Weigh the yeast and salt, and place them on opposite sides of the bowl. Add half of the water and begin mixing, gradually adding the rest of the water until fully combined. Mix on medium speed for 5 minutes. Pause halfway through to scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.

  • First Rise:
    Brush a rectangular container with oil. Once the dough is smooth and silky, transfer it into the container and spread it out to the corners. Leave it to rise for 1 hour.

  • Shape the Baguettes:
    Clean and dry your work surface, then dust with flour. Once the dough has doubled in size, carefully turn it out onto the surface and divide it into four smaller rectangles. Fold each piece from the sides into the middle and pinch to seal. Turn each piece over and gently roll into a sausage shape—about 10 inches for wider baguettes or 16 inches for thinner ones—pinching the ends to a point.

  • Prove the Baguettes:
    Place the shaped baguettes on a couche (or floured tea towel), folding the fabric up against each baguette. Repeat for all baguettes. Cover with a tea towel and leave to prove for 1 hour.

  • Preheat the Oven:
    Preheat the oven to 220°C (425°F), placing a roasting tin of water in the bottom of the oven to create steam.

  • Bake the Baguettes:
    Once the baguettes have doubled in size, score the tops with a sharp knife or razor blade. Place them on an oven tray, straighten them up, and bake for 20 minutes.

  • Cool and Enjoy:
    Allow the baguettes to cool for 30 minutes. Enjoy them with your favourite fillings, or use them to make delicious garlic bread.

N’duja Mac and blue cheese

N’duja Mac and blue cheese

by | Jan 8, 2025 | LUNCH, RECIPES

RECIPES

N’duja Mac & blue cheese
with sage and walnut.

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SERVES

4

PREP TIME

10 minutes

COOKING TIME
15 minutes

OVEN TEMP
220 °c


Ingredients

300g of pasta tubes
600ml of double cream
200g of n’duja
400g of dolcelatte
200g of shallots
8 sage leaves
120ml of white wine
2 whole walnuts
Olive oil
Sea salt

 


Equipment

Pans
Grater
Stirring spoon
Chopping board
Cooks knife
Strainer


method

Put a pan of water on to boil. Once boiling add the pasta with a pinch of salt and boil for 12 minutes.

Peel and quarter the shallots and slice the sage into thick strips. Gently fry the shallots and sage in oil. Once the shallots are softened add the N’duja breaking up into small chunks and allowing to fry gently. Add the wine and simmer until reduced by half.

When the pasta is cooked strain into a bowl and set aside keeping some of the cooking liquid.

Add the cream to the N’duja and stir until well combined. Now add in chunks of dolcelatte and stir in, add in the cooked pasta and pour into a baking dish.

Dot pieces of dolcelatte over the top of the dish and grate the walnuts over.

Bake on high (about 220˚c for about 12 minutes or grill for a few minutes to crispen the top.

Spoon out into serving bowls and serve with a dressed salad and garlic bread.

see my other pages for sides