Meal planning 04/04/16

A day later than normal as I have only sat down to write a plan this morning. Last week did not go to plan as we only managed three dishes from the list but we also had more leftovers than we expected so lamb curry lasted two days. As this week is a little quieter I hope we will be a little better.

Monday – Mini Chicken Schnitzel with oven roasted chips
Tuesday – Nigel Slater’s Braised Pig Cheek

Wednesday – I’m out so the other Half will be catering for him and Small Person
Thursday – a Pinterest inspired Mojo Pork Tenderloin

Friday – a good friend of mine has threatened to forage some wild garlic which I have never cooked with, the intention currently is to make a chicken and wild garlic risotto
Saturday – Chilli, either made with beef like here or with Chorizo

As always, thoughts and comments welcome below!



So two new things today, firstly I am now on bloglovin, an experiment to see if it does drive more traffic to my blog. Secondly, and far more importantly I’m going to start a new #FoodieFriday feature where I will either reblog some of my favourite food posts or have a guest poster. The inaugural post in this new feature is going to be one of my favourite dishes, Shakshouka but with a slightly different ingredient to normal, chorizo. This dish was originally posted on PWpantry. I tried this dish myself (you can read my version here) and the chorizo really is a tasty addition!


This is an easy “one pot” recipe of eggs baked in a tomato, chorizo, and paprika sauce. You simply mix the sauce together fairly quickly on the stove, then crack eggs into the pan, nestling them into the sauce. Pop the pan in to the oven to poach and voila!

Baked eggs are also called “Shakshuka” and originated in North Africa. You can change up all the ingredients and make it as healthy or unhealthy as you like – adding feta makes it even nicer… and so does dipping garlic ciabatta in to your dish, but still delicious without!



  • 1 cup of chorizo
  • 1 yellow pepper (thinly sliced)
  • 1 red onion
  • 2 cloves of garlic
  • ¾ cup of cherry tomatoes
  • 1 can of chopped tomatoes
  • 3 tbsp tomato puree
  • 2 pinches of paprika
  • Squeeze of honey
  • 2 cups of spinach
  • 4 eggs
  • Chilli Flakes to taste (if you…

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Meal Planning 21/02/16

I thought it would be interesting to pop up a post with our planned meals so far, usually we stick to it (relatively well) but end up changing a day or two. I am not at home Thursday evening so have not planned beyond Wednesday currently.

Sunday – Chicken in milk – a Jamie Oliver recipe where a whole chicken is oven cooked in a close fitting pot. We had this today and I’ll be writing it up soon.

Monday – Chicken, bacon and mushroom pie, loosely based on a recipe from LoveFoodHateWaste

Tuesday – Chorizo and Butter Bean Stew – a recipe found on Pinterest. You can follow me here.

Wednesday – Pork with mushroom pilaf – no recipe for this one. I fancied a rice dish and I’ve never made a pilaf before so it will be a case of doing some research beforehand and amalgamating several sources of inspiration!

I have not got a far as Friday yet so if anyone has any inspiration, feel free to let me know in the comments below.

Most the dishes above will be getting a write up at some point but I’ll also be trying to fit in some blogging101 homework and writing my recipes down in my blog book so I can remember when what I did when I type them up!





My first proper blog post was loosely linked to paella and the rather nice one my brother in law cooks. There are two issues with his paella, firstly we don’t see him enough to experience it very often and secondly, when we do, the portion size is on the small side!

I experimented with paella a while ago and we really enjoyed it, although I wasn’t keen on the seafood element so we’ve had chicken and chorizo paella ever since. As someone who is not a rice fan, I enjoy this although risotto is still my favourite.


1 tbsp olive oil
300g chicken, cut in bite size pieces
100g chorizo, cut into chunks
Half of a red pepper, sliced
1 onion , sliced
1-2 garlic cloves, finely chopped
1 tin of chopped tomatoes
200ml hot water
1 tsp smoked paprika

For this recipe I do have a paella pan and would recommend this but, for a first attempt at least, you can also use a wide, heavy frying pan.

Fry off the chicken and chorizo in the oil until the chicken is mostly cooked through. Usually I put mine in an oven tray and into the oven on a low temperature but you can just put it to one side, just make sure it goes back in the paella long enough to cook through.


Add the onions to the oil, which should now be a slight orange colour from the chorizo, until starting to soften, then add the pepper. Cook for a few minutes before stirring in the garlic. After two minutes stir in the paprika and then the rice.

At this point I give the rice a minute or two before adding the tomatoes, then rinse out the tin with hot water and add this too. Simmer for 15 minutes and stir occasionally.  There is a school of thought that the best bit of a paella is the crispy bit at the bottom if you don’t stir it but neither of us really enjoy that so I stir enough to stop it sticking to the bottom.


Add the chicken and chorizo back in and simmer for at least 5 minutes until the chicken is cooked through.


Top tweaks:

Add prawns for the last few minutes
Instead of just hot water, soak some saffron in hot water and add that
Stuff into peppers after the 15 minute simmer and put into an oven to bake (although you may want to leave out the chicken) for 10 minutes
Try pork instead of chicken

Like risotto, paella is quite versatile and will absorb lots of different flavours, please let me know any tweaks or comments below.