Month: July 2017

Rhubarb and Ginger Infused Gin

Rhubarb and Ginger Infused Gin

Tart rhubarb and zesty ginger collide with dry gin to create a refreshing and exotic infusion. This ginfusion is dedicated to our Ann (my aunty). A few weeks ago we had an impromptu gathering at Ann’s house. It was a nice evening so we were 

Creamy Lemon and Herb Overnight Oats

Creamy Lemon and Herb Overnight Oats

These invigorating Lemon and Herb Overnight Oats will definitely perk up your mornings. Breakfast is the most important meal of the day. Not because it provides us with energy and essential nutrients we need, but because of Breakfast Club! It’s an event that I look 

Roast Chicken with Summer Glazed Vegetables

Roast Chicken with Summer Glazed Vegetables

Roast Chicken with Summer Glazed Vegetables is a delicious, quick and easy alternative to a full-blown Sunday dinner.

Roast Chicken with Summer Glazed Vegetables

Gary constantly nags me for a roast Sunday dinner but the last thing I want to do in summer is spend all-day in a hot kitchen cooking, then clean a mountain of pots afterwards! I recently discovered this recipe for summer glazed vegetables, it’s super tasty and simple to make so I decided to team it with a roast chicken and that’s how a quick and easy roast dinner was born.

I would like to point out my three girls are happily clucking in the back garden, no Delectable Garden hens were harmed in the making of this delightful roast chicken dinner!


Roast Chicken:
1 Free range chicken, about 1.5kg/3lb 5oz
1 tbsp Olive oil
1 tsp Lemon juice
3 Sprigs of Thyme, leaves removed and roughly chopped
1 Sprig of Rosemary, leaves removed and finely chopped

1 tbsp Olive oil
1 Red onion, cut into thick slices
240g Radishes, topped, tailed and halved
200g Chantenay carrots, topped and cut in half lengthways
100g Baby broad beans, defrosted if frozen

3 tbsp Extra virgin olive oil
2 tbsp Cider vinegar
2 tbsp chopped mint
Pinch of caster sugar


Step one: Preheat the oven to 190 C/ 175 C fan/ Gas 5. Whisk together the olive oil, lemon juice, thyme, rosemary, and season. Place the chicken in a roasting tin, create a pocket between each breast and the skin, then spoon a teaspoon of the marinade in each side. Smother the remaining marinade all over the bird ensuring all areas are covered, loosely cover in tinfoil and pop in the oven for 1 hr 30 minute (removing the tinfoil for the last 30 minutes will crisp the skin up nicely). Check the chicken is cooked before removing from the oven by piercing a thigh to see if the juices run clear, or by using a meat thermometer. Lift the chicken onto a dish or board and rest for 15-20 minutes.

Step two: I prepare the vegetables and dressing when the chicken goes in the oven then start cooking them about 10 minutes before the chicken is ready. This gives you about an hours window to get on with more important tasks! Pour the oil into a large frying pan, add the onions, carrots, and season. Cook over a low heat for ten minutes, stirring frequently.

Step two: Increase the heat to medium, add the radishes and sugar, then cook for 5 minutes. Add the broad beans along with 75ml water, bring to the boil, then cover and simmer for a further 4 minutes until all the water has been absorbed.

Step three: Meanwhile whisk all the dressing ingredients in a small bowl. Put the chicken and vegetables on a serving platter, and spoon the dressing over the vegetables. Now pour yourself a glass of wine, gather round the table, and have a relaxed family meal.

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Pea and mint soup

Pea and mint soup

A classic mix of simple and fresh ingredients are what makes this pea and mint soup so special. Peas are one of the first things I grew, I didn’t have much space so wanted something easy to grow with a high yield. We ended up 

Passion Fruit and Prosecco Jelly Shots

Passion Fruit and Prosecco Jelly Shots

Impress your friends with my sophisticated Passion Fruit and Prosecco jelly shots. These sweet and exotic shots are truly delectable and really easy to make. I know what you’re thinking, which ingredient is from the garden? The answer is passion fruit! Passiflora Caerulea is a 

Summer Chicken Curry

Summer Chicken Curry

Why not ditch the takeaway this weekend and get your friends round for a homemade curry and a couple of ice cold beverages?

Summer Chicken Curry

I love this recipe, it’s fresh, tasty and packed full of goodies you can grow in the garden! Loosely based on a Rogan Josh, this curry is lighter than a rich and creamy sauce such as a Tikka Masala. Making it perfect for a summer evening in the garden.

I like to make this curry when having friends round as it can be made from scratch in just over an hour (less if you use ready-made paste). We’ve not been able to entertain as much as I like just recently with the house being turned upside down. Gary (The husband) has to remind me that people do not want to eat in a building site covered in brick and plaster dust no matter how delicious the food is!

Summer Chicken Curry

Curry Paste

2 fat cloves of garlic peeled
1 thumb-sized piece fresh ginger peeled
1 Red bell pepper deseeded and cut into quarters
1 tbsp Paprika
1 tsp Smoked paprika
2 tsp Garam masala
1 tsp Turmeric
1 tsp Ground coriander
1 tsp Ground cumin
1 Small bunch fresh coriander
1/2 tsp Salt
1/2 tsp Ground black pepper
1 Fresh red chilli deseeded
2 tbsp Tomato purée
2 tbsp Ground nut oil
1 tsp Olive oil


Step one: Heat the oven to 220 C. Cover the red bell peppers in the olive oil and place skin-side up on a baking try lined with baking parchment. Pop in the oven for 20-25 minutes.

Step two: whilst the peppers are cooking toss the paprika, smoked paprika, garam masala, turmeric, ground coriander, and ground cumin in a frying pan. Dry roast the spices over a medium heat, stirring frequently to stop the spices from burning. Once the spices are smelling toasty and fragrant pour them into a food processor.

Step three: Remove the pepper from the oven when their skins are crispy and charred. Allow to cool for a couple of minutes before easily removing and discarding the skin. Put the peppers and the remaining ingredients into the food processor with the toasted spices and blitz until you have a smooth paste.

This will make enough paste for the curry and will take 30-40 minutes to prepare and make. The paste will keep in the fridge for a few days so you could make it in advance.

Summer Chicken Curry:

500g Chicken breast
500g Sweet potato peeled and cut into bit size pieces
1 Red bell pepper
1 Large red onion peeled and sliced
2 Large tomatoes roughly chopped
150g Spinach
1 tbsp Ground nut oil
3 tbsp Curry paste (you can use ready-made Rogan Josh paste)
100ml Boiling water
Small bunch to coriander chopped to serve


Step one: Boil the sweet potatoes for 5 minutes, they should be just cooked. Drain, and leave to one side. Meanwhile, heat the oil in a large frying pan and cook the chicken, onions, and Red bell pepper for 5-7 minutes until the chicken is browned and cooked through.

Step three: Stir in the curry paste and cook for 1 minute, then add the tomatoes and cook for another minute.
Step four: Pour in the boiling water, mix well, then simmer for 5 minutes . Add the spinach, and cook for 2 minutes until wilted. Fold in the potatoes and heat through. Serve with the chopped coriander, along with your favourite rice and naan bread.

Serves 4 people.
The curry takes 30-40 minutes to make including prep time.

If you’d prefer to make a vegetable curry you could swap the chicken for chickpeas.

Let me know if you enjoyed the curry by adding a comment!

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Pizza and Prosecco Night

Pizza and Prosecco Night

Pizza and Prosecco Night. Invite your loved ones round for an impressive evening they will never forget. Have your guests create their own pizza whilst the Prosecco is flowing. Pizza and Prosecco Night Yesterday we had a Pizza and Prosecco night with my brother, his 

Lemon Verbena Sugar

Lemon Verbena Sugar

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Strawberry and Prosecco Ice Lollies

Strawberry and Prosecco Ice Lollies

Strawberries and Prosecco in an ice lolly, what’s not to love about this quick, easy, and delectable recipe!

Strawberry and Prosecco Ice Lollies

Love it or hate it Wimbledon is here. The disruption of Neighbours on BBC growing up was enough to put me off for life! That said we are all united over our love of strawberries and Prosecco, with an expected 28 tonnes of strawberries being consumed this year at Wimbledon alone!

So if you have an abundance of strawberries in the garden and Prosecco in the fridge what better way is there to refresh yourself during the next two weeks?

Strawberry and Prosecco Ice Lollies


400g Fresh ripe strawberries, with stalks removed.
2tbsp Lemon Verbena infused caster sugar, see how to guide.
4tsb Elderflower cordial
2tsp Lemon juice
160mls chilled Prosecco


Step one: Put all the ingredients apart from the Prosecco into a blender and blitz. Pass through a sieve placed over a jug then stir in the Prosecco.

Step two: Pour into ice lolly moulds leaving a centimetre gap from the top, then place in the freezer for 6-8 hours to set. This should make approximately 8 lollies.

Tips: Ice lollies containing alcohol melt faster so serve straight away. Do not be tempted to add more Prosecco, if you do the lollies will not freeze! If you struggle to remove the lollies from their mould run under a hot tap for a few seconds. These are best eaten within a week.

Contains alcohol, suitable for 18+ years, please enjoy responsibly.

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A fancy word for a simple technique! A bain-marie provides an even and gentle heat to cook delicate dishes such as custards, sauces, savoury mousses, and melting chocolate to avoid breaking or curdling them. Step One: Add a couple inches of water to a pan