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Thrilled to be announced as the new brand ambassador for Odlums

Autumn is the perfect season to embrace the deliciousness of seasonal mushrooms. I am collaborating with on their campaign to explore some of the simple, understated flavours that local mushrooms can add to a dish.
I love this Mushroom, Chicken and Tarragon Pie which uses Bord Bia Quality assured mushrooms and chicken thighs. The local mushrooms I am using are the widely available closed cap white mushrooms, chestnuts mushrooms and even the little button mushrooms which are perfect to create this lovely modern family recipe.
The mushrooms are full of natural umami and flavour and also add a lovely meaty texture to the dish. Not only that, a small portion, about 80g (3 - 4 mushrooms) is considered as 1 serving of fruit and veg from your recommended 5/7 a day. Mushrooms also have folic acid and Vitamin B5 which is super for releasing the energy from food and preventing tiredness and fatigue.
You will love this recipe (I even used a speedy hack to get dinner on the table quicker - shop bought, ready to roll puff pastry and they are perfect for a little batch cooking, make two and have another one ready for the freezer).
Give it a go and if you have any questions be sure to pop me a DM.
For this and more fab, modern mushroom recipe inspo head on over to www.justaddmushrooms.ie and follow and .

Chicken Satay Skewers
Ingredients
3/4 chicken fillets
4 heaped tbsp peanut butter
2 cloves garlic
1/2 tin coconut milk
4 tbsp soy sauce
Optional : 1/4 tsp curry powder / & 1/4 tsp turmeric
Wooden/metal skewers
Method
Cut the chicken into long thin strips.
Weave on to the skewers.
Combine all the sauce ingredients in a bowl.
Whisk together until combined.
Dip in the chicken or spoon it over & allow skewers to stand up in the bowl. The excess drips off.
Cook on a griddle pan / BBQ / or bake in the oven on a flat tray for 15-20mins turning half way.
Serve garnished with chilli, coriander & chopped peanuts.

250g plain flour
125g pastry margarine
Ice cold water
1 egg
12 sausages

Method
In the video 😉👍

The joy of cooking is ever so slowly making its way back into our lives. We can thank the Covid-19 Lockdown for this.

My hummus recipe is something very precious to me. It is one of my simple pleasures. All of my little family adore it and we are often found together, huddled around this little bowl, dipping, scooping, licking and loving the simple and powerful flavours of this gorgeous recipe.

It is nourishing and wholesome and packed with natural umami to give you that depth of satiety.

The hummus making process is simple yet transforamtive. It allows you to engage with cooking on a level of sensory stimulation, pleasure and creativity.

Peeling the chickpeas might seem like a little unnecessary however it engages our hands and our mind and satisfies that need we have as humans for doing.

I urge you to peel your chickpeas from a technical perspective but also from a mindful perspective. It also provides us with an opportunity to create a little space in our busy mind.

Welcome the deep meditative pleasure of peeling the chickpeas, of blitzing to a puree, of tasting and seasoning and being alive in the heart of our homes.

Feeling the empowerment that comes as we create, improvise, share and engage in the sanity of the small task of making hummus can bring a simple balance to our day.

Enjoy.

Recipe

Ingredients
1 tin chickpeas
2 tbsp light tahini
1 clove garlic
Juice 1/2 lemon
Big pinch sea salt
4 tbsp ice cold water 4 tbsp vegetable oil
To garnish
Exra virign olive oil Cumin
Method
1. Plug in the food processor. Peel the garlic. Add the garlic and lemon juice to the food
processor. All to sit. ( watch the video recipe to see why )
2. Drain the chickpeas and peel (use this as a mindful moment - be present when you peel the
chickpeas simply just peel the chickpeas. Feel them, look at the shape, notice the aroma,
observe how your hands are moving). Discard the skin. Keep back about 8/10 chickpeas.
3. Add the chickpeas to the food processor. Add in the tahini and salt.
4. Add in 3 tbsp of oil and water. Blitz, Blitz more.
5. Taste. Adjust the flavour here. It will possibly need a little more lemon juice, another pinch of
salt ...
Serve & enjoy

Flapjacks

Ingredients
250g porridge
150g butter
150g brown sugar
1 tsp vanilla
1/4tsp sea salt
50g nuts ( sesame seeds & hazelnuts )

Optional:
1 bag chocolate chips
1 mashed banana
120g cadburys dairy milk chocolate

Method
1. Preheat the oven to 180℃. Line the tin with parchment paper.
2. Let the butter and sugar in a saucepan. Pour in the vanilla and sprinkle in the sea salt.
3. When the butter and sugar are melted stir in the oats. Combine well.
4. Pour into the lined tin and press down well.
5. Bake for 30 minutes. Cool in the tin for 20mins and then remove to a wire tray.
6. Melt the chocolate and drizzle over the top.
7. Cut into crunchy squares. Freeze or store in a airtight container.

Wanna have an epic cupcake recipe up your sleeve that looks & tastes super impressive but is easy...... I gotta covered.
I teach you how to make malteaser cupcakes with some incredibly brilliant top tips to get your cupcakes fluffy & light.

Here is what you will need:
120g soft margarine
100g castor sugar
50g brown sugar
150g self raising flour
1/2 tsp baking powder
2 tbsp malt powder
1 tbsp cocoa
Pinch sea salt
50mls milk
3 eggs
100g bag malteasers

Butter Icing
60g cocoa
200g icing sugar
1 tbsp cocoa
20mls milk
1/2 tsp vanilla

Method in the video

The only simple scone recipe you will ever need !

Ingredients
250g cream flour
1/4 tsp salt
1 tsp baking powder
75g butter/hard margarine
125mls buttermilk/milk
1 egg
Optional 4 tsp castor sugar

Equipment
• Mixing bowl
• Weighing scale
• Jug / mug
• Fork
• Butter knife
• Pastry brush ( if you have it )
• Scone cutter - optional
• Flat baking tray


Method
1. Preheat the oven to 180℃. Grease a flat baking tray.
2. Sieve the flour and baking powder into a bowl. Sprinkle in the salt.
3. Cut the cold hard butter into cubes. Rub in until it looks like breadcrumbs.
4. Crack the egg into the milk. Make a well in the centre and whisk in the egg and milk, saving a little for glazing. Add it gradually. Stir with a metal fork or knife.
5. Turn out onto a lightly floured board or counter top. Very gently knead until it has a smooth surface. Press down until the dough is about 3cm high.
6. Cut out into round scone shapes. Glaze with milk and egg. Pop on to a greased tray.
7. Bake for 15mins.


Variations
• Tea Scones - add 50g castor sugar and sprinkle sugar on top
• Savoury Scones - add in 75g cheese and 1 tsp dried parsley
• Savoury Swirl Scones - spread on a little ketchup and then sprinkle on the chopped cheese and Swirl Scones - roll out the dough to 1 cm thick. Cut into 4 long strips. Spread with a little jam mixed with orange zest. Roll up and cut in half lengthways.

Mac & Cheese with a Pizza Crumb

2 words: Holy Macaroni
What you will need
300g macaroni
3L water
1tsp water
50g butter
50g flour
500ml milk
1/2 chicken stock cube
150g cheddar
1 tsp mustard
Salt & pepper
50g chorizo
50g cheddar
1 cauliflower
100g tuc crackers
2 tsp dried parsley
Method
1. Boil the pasta until al dente. Preheat the oven to 180oC.
2. Boil/steam the cauliflower, drain & blitz to a purée.
3.Make the sauce - melt the butter, stir in the flour & slowly whisk in all the milk until it forms a smooth, glossy sauce.
4.Grate in the cheese, sprinkle in the stock cube, stir in the mustard & season.
5.To make the crumb - blitz together the crackers, chorizo, cheddar & parsley.
6.Stir the pasta into the sauce . Taste & season well again. Pour into an oven proof dish. Sprinkle the crumb on top & bake for 25 minutes.
7. Serve with a massive bowl of steamy broccoli or a big salad & some roast chicken.

This is the delicious quick & simple quesadillas recipe the fab .o made on the


Ingredients
Leftover roast chicken
4 Tortilla Wraps
150g mozzarella & cheddar cheese (grated)
Tomato Relish / Pico De Gallo / Tomato salsa ( ketchup ) / sweet chilli
Spring onions
Small tin sweetcorn drained ( frozen )
Optional : 4 tbsp yogurt dip / cream cheese / mayonnaise
2 tbsp vegetable oil

Method
1. Shred the roast chicken and roughly chop.
2. Finely slice the spring onions.
3. Combine the chopped chicken, cheese, corn and spring onion together in the cream cheese/yogurt dip. Season well.
4. Spread this mixture on to the tortilla wrap. Spoon over some salsa/relish. Put on the top tortilla wrap and press down well. (in an ideal world, prep these in advance, cover, chill and cook an hour later)
5. Heat 1 tbsp oil in the pan over a medium heat.
6. Place the quesadilla in the pan, cook for 1 minute, turn the heat down to a low to medium heat and allow to get a golden brown colour for 2 minutes.
7. Very carefully flip it over and cook for a further 2 minutes.
8. Cut into quarters, serve on a board with some Pico de Gallo and chilli yogurt dip.
9. Enjoy.







Pico De Gallo

Ingredients
4 beef tomatoes
1/2 onion ( red or white)
1 tbsp olive oil
Juice 1 lime
1 sweet red pepper / 5 pieces of jalapeño
1 tsp salt
Handful chopped coriander

Method
10. Dice the tomatoes and remove the seeds. Sprinkle with 1/2 tsp salt and olive oil. Allow to sit for 10 minutes.
11. Finely dice the onion and pepper . Allow the onion, jalapeño, lime and salt to marinate while you chop the tomatoes. This almost pickles them and takes away any harsh, raw flavour.
12. Combine all ingredients in the bowl; tomato, peppers, onion, lime juice, salt and coriander.
13. To serve, use a slotted spoon to drain off any excess juice and liquid at the end of the bowl.


Yogurt Dip
Ingredients
100mls full fat Greek yogurt
Juice half lime
Chilli ( fresh, squeeze tube, sweet chilli sauce, tabasco, hot sauce)
1 clove garlic grated
Pinch of salt

Method
14. Pour the yogurt into a bowl.
15. Peel and grate in the garlic.
16. Squeeze in the

This is my most amazing CHOCOLATE BROWNIE recipe.
The only one you will ever need!
We topped it with lots of leftover Easter Egg treats too .

Ingredients
125g butter
100g chocolate (60-70%)
180g castor sugar
40g cocoa
40g flour
1/2 tsp baking powder
2 eggs

Method
1. Preheat the oven to 180oC. Line your tin with parchment paper.
2. Melt the chocolate & butter.
3. Stir in the sugar.
4. Stir in the flour, cocoa & baking powder.
5. Whisk in the 2 eggs.
6. Pour into the lined tin & bake for 25 minutes.
7. Take out after 15 minutes. Shake-a-shake-a !!!!!
8. Bake for another 10 minutes.
9. Cool in tin then transfer to a wire tray.
10. Cut into 12/16 pieces.
11. Freeze half the batch & enjoy.

My kids slept ‘til 8am this morning which means I had time to make these quick & simple raspberry & orange curd breakfast muffins .

Here’s what you’ll need:
250g flour ( 125g wholewheat & 125g self raising)
2 tsp baking powder
1/2 tsp salt
25-50g brown sugar
1 egg
200g Orange curd yogurt ( Greek will work fine- they just won’t have orange flavour)(full fat only)
1 punnet raspberries
3 tbsp melted butter

Method
1 Preheat the oven to 190oc.
2 Grease you muffin tin.
3 Combine the flour, baking powder, salt & sugar in the bowl.
4 Crack in the egg, spoon in the yogurt & stir in the raspberries. Mix until it forms a soft wet dough.
5 Spoon into the muffin tin, sprinkle with brown sugar & bake for 15 minutes.
6 Cool in a wire tray & enjoy.

Notes:
- only full fat yogurt
- strawberry yogurt & strawberries work lovely
- blueberry yogurt & blueberries are yum too
- you could sprinkle oats on top
-sea salt is best
-little bit of juice ( 25ml can loosen it all up if a bit dry)
- freeze half & take them out as you want one.

How delicious & fun is this fan Easter Nutella Cheesecake!!
Incredibly simple & you can have it in the fridge chillin’ in under 15 minutes!
Be sure to watch to the end - did the cheesecake actually manage to stay in the stand 😬🤦‍♂️😂😉 Here’s what you’ll need:
250g digestives
100g butter
250ml double cream ( regular ok too)
380g cream cheese ( full fat only)
380g Nutella
To decorate:
All the Easter chocolate fun you can find
Method
1 Melt the butter. Blitz the biscuits. To a fine crumb. Stir together.
2 Press it into the springform cheesecake tin.
3 To make the filling - in a separate bowl whisk the cream until firm stiff peaks.
4 In a second bowl beat together the cream cheese & Nutella until smooth.
5 Fold in the cream.
6 Pour the filling over the biscuit base & smooth out.
7 Cover with cling film & set for 6 hours or overnight.
8 Decorate with all the chocolate fun, share & enjoy.

How delicious & fun is this fan Easter Nutella Cheesecake!!
Incredibly simple & you can have it in the fridge chillin’ in under 15 minutes!

Be sure to watch to the end - did the cheesecake actually manage to stay in the stand 😬🤦‍♂️😂😉

Here’s what you’ll need:
250g digestives
100g butter
250ml double cream ( regular ok too)
380g cream cheese ( full fat only)
380g Nutella
To decorate:
All the Easter chocolate fun you can find

Method
1 Melt the butter. Blitz the biscuits. To a fine crumb. Stir together.
2 Press it into the springform cheesecake tin.
3 To make the filling - in a separate bowl whisk the cream until firm stiff peaks.
4 In a second bowl beat together the cream cheese & Nutella until smooth.
5 Fold in the cream.
6 Pour the filling over the biscuit base & smooth out.
7 Cover with cling film & set for 6 hours or overnight.
8 Decorate with all the chocolate fun, share & enjoy.

The brilliant learns how to make one of my delicious family favourites
Crispy Tuc Chicken Stuffed with BBQ sauce, melty cheese & bacon ! All served with spicy wedges & a delicious homemade ranch dressing
Watch the fun & madness ensue .....

The had been described as “TV gold”. The brilliantly talented .o bakes my spiced rum, orange & vanilla live on air on the under my guidance with hilarious results!

Chorizo & Prawn Linguine
Each week I teach our fantastically fun presenters on the how to cook one of my delicious recipes

The kids went out for a walk so I made a delish Cous Cous for lunch to go with leftover roast chicken