Chicken & Mushroom Risotto

Chicken & Mushroom Risotto


– 1tblsp butter

– 1tblsp olive oil

– 2 x large shallots

– 1 x garlic clove

– 3 x fillets

– 300g pearl barley

– 250ml white wine

– 400g chestnut mushrooms

– 1tblsp thyme

– 1ltr chicken stock

– mozzarella to serve

Cooking Instructions

– In a large heavy saucepan, heat the butter and oil. Sauté the shallots and garlic with some seasoning for 5 mins, then stir in the chicken and cook for 2 mins

– Add the barley and cook for 1 min. Pour in the wine and stir until it is absorbed. Add the mushrooms and thyme, then pour over ¾ of the stock. Cook for 40 mins on a low simmer until the barley is tender, stirring occasionally and topping up with remaining stock if it looks dry. Remove from the heat and stir in the grated Parmesan. Serve immediately, with chives and Parmesan shavings scattered over, if you like.

Note this recipe will serve 4 people approx

All credit to BBC good food for the recipe.

Spaghetti and Meatballs

meatball meal


  • Minced Steak
  • Fresh Spaghetti
  • Tinned Tomato
  • Onions
  • Peppers


  • Sea Salt
  • Italian Herbs
  • Garlic Flakes
  • Oxo Cube

Cooking Instructions

– Boil Pasta

– Roll mine steak into meat balls, season with salt and garlic flakes, then cook on high heat for 20min.

– Fry the onions and pepper in a non-stick pan, add the tinned tomato, add the cooked meatballs and finally crush the oxo cube of the mix.

Serve hot!

(Cooking time  30-40min)

Sweet Passata Chicken & Rice

Sweet Passata Chicken & Rice


– Chicken

– Basmati Rice

– Passata

– Sweet red pepper

– Sweet corn

– Onion

– Spinach



– Salt

– Black Pepper

– Italian Herbs

– Garlic

– Chilli Flakes

Cooking Instructions

– Boil the rice.

– Pan fry the chicken, peppers and onions in a non-stick pan until cooked.

– Add passata, sweet corn, spinach, and condiments to the pan. Cook until hot.

– Serve in top of the rice


Salt n’ Chilli Chicken



  • Chicken Fillet
  • Wholemeal Noodles
  • Peppers
  • Onions
  • Smash
  • eggs


  • Soy Sauce
  • Chilli Flakes
  • Salt
  • Garlic Flakes

Cooking Instructions

  • Cut the chicken fillets into goujons, dip into raw egg, then into smash. (Smash is seasoned with chilli flakes and garlic) – Oven cook for 20 – 25 min
  • Boil the noodles until soft
  • Fry your veg in a pan with coconut oil, add noodles when the veg is cooked. Using plenty of soy sauce and salt season the pan.
  • Add the salt and chilli chicken to pan
  • Serve hot

Chicken Taco Burrito



– Chicken

– Wholemeal Wrap

– Rice

– Red Onion

– Peppers

– Sweetcorn


Black Pepper

Chilli Flakes

10g Taco Sauce (taste the goodness)