Mumonmuddylane Videos

Ad| Breakfast in bed should be a ritual practised more often. Why not order a full breakfast box from the @cornishfoodbox for valentines Day or just for any day, and give yourself a bit of self-love. The best thick cut back bacon from @primroseherd The dreamiest bread from @bakertomsbread The creamiest butter from @trewithen_dairy Fresh free range eggs from @steweeggs And lovely organic mushrooms and tomatoes... order with code Muddymum10 at checkout for 10% off your first order. @cornishfoodbox delivers all over the UK, so you can have a full cornish wherever you live. Give yourself a little love. Moml x #valentines #galentines #breakfastinbed #cornishproduce #fresh #reels #familyfood #foodboxdelivery #cornishfoodie

Ad| Fresh Cornish Mackerel and other Cornish fish delivered to your door, UK wide from my friends at @cornishfoodbox !!! Yep, you can now add fresh fish to your weekly food box shop. Order at @cornishfoodbox for delivery Wed-Sun. Use code MUDDYMUM for 10% off your first order. You'll need ... 600g Mackerel fillets (4 fillets) 100g Plain flour Chilli flakes @bakertomsbread Brioche rolls @tracklements Fresh chilli jam 2 tbsp Mayonnaise Handful chopped Fresh parsley Juice of half a lemon Salt and pepper Fresh lettuce A neutral oil like Rapeseed Recipe These couldn't be easier Simply dust your fillets in a mixture of flour, salt, pepper, and chilli flakes (the chilli can be optional) Mix Mayonnaise with salt, pepper, lemon juice, and parsley In a blisteringly hot non-stick pan, drizzle some oil and fry the fillets 2 at a time skin side down for 3-4 minutes until crispy. Then flip just to add colour to the open side. Set the fish aside for a minute, but don't cover, or they'll steam, and you'll lose the crispness. Toast the brioche buns on the inside only. Layer everything up, chilli jam, lettuce, mackerel, Parsley mayo, and serve hot! These are SOOOO delicious and such a great way of getting more fresh fish into your diet. Enjoy Moml x

Ad|Spatchcock Mexican Style Chicken Using all fresh ingredients from my The Cornish Food Box Company Mexican spice rub (if you’re in a hurry you could use a sachet of Mexican spice mix) 3 tablespoons natural yogurt ½ teaspoons chilli flakes ½ ground cinnamon 1 tsp oregano 2 tsp dried cumin 1 tsp smoked sweet paprika 1 tsp garlic granules 1 tsp onion granules 1 tsp dried coriander To spatchcock the chicken, locate the back bone. Using sharp kitchen scissors cut along both sides of the back bone as close as you can get. Once this is removed store it in the freezer in a container or bag to use in stocks. Now locate the breastbone, between the rib cage. Just lightly push your knife between the underside of the breasts and youll feel the chicken open slightly. Thats it youve spatchcocked your chicken it should lie nice and flat ready for the spice rub. In a large oven tray, scatter potato wedges, large wedges of peppers, and Quarters of onion. Generously season with salt, pepper, oregano, and olive oil and toss together using your hands until everything is equally coated. Now lie your chicken under side up and spoon on your yogurt and all the spices. Use the spoon to slightly combine the spices, then use your hands to massage the spiced yogurt all the way over the underside then upper side of the chicken. Once the chicken is thoroughly coated, and the chicken is now lying top side up, place the tray into the oven and cook for 1.20 hour, or until the thigh and leg juices run clear. Set the chicken aside to rest under some foil and put the potatoes back into the oven after turning, until golden and cooked through. The coleslaw In the meantime, whilst the chicken is cooking, make the coleslaw. 3 carrots grated (box grater or food processer) 1/4 cabbage (shredded finely) ¼ white onion (cut into thin slices) 2 tsbs of natural yogurt 1-3 tsbs of mayonnaise depending on how creamy you like it 1 cap of apple cider or white wine vinegar A squeeze of lime sal

Ad| My simple chicken stew ⬇️recipe below⬇️ This time of year, we all want to eat better, spend less, and take care of ourselves a little more. We're fighting the cold, the dreaded lurgies are writhe, and those endorphins that we so need are running a little low... This stew combines the nutritional vitamin fuelled hit that we need and crave without sacrificing any of the flavour and comfort that we really need. All this, while keeping costs low! 2 free-range chicken legs stretch to feed 4/5 in this lovely nostalgic recipe Order a @cornishfoodboxtoday and get cooking. 2 free-range chicken legs with thigh on 2 small leeks 4 carrots 4 potatoes From your pantry ½ tin sweet corn Chicken stock (650ml) 1 heaped tbsp Plain flour 1 tbsp tomato puree 1 tsp dried rosemary 2 garlic cloves Salt and pepper 1 tsp marmite 1 heaped tsp wholegrain mustard 2 bay leaves Parsley Juice of 1 lemon Grated aged parmesan cheese How to make it... Start by seasoning the chicken legs with plenty of salt and pepper, i adore @cornishseasalts salt and peppery blend. Then in a hot non stick pan, brown the chicken legs for about 7-8 minutes per side. Pop the now browned chicken legs on a plate and keep aside Now add the garlic, and diced potatoes to the same pan and the dried rosemary. Add a little olive oil if needed, you want to lightly fry the potatoes until they’re golden on the edges, this takes about 5 minutes. Add tomato puree and coat the potatoes, then add the leeks, carrots and some salt and pepper and let it all sizzle for a couple of minutes. Now add the flour and coat all the veg in it. Pour in the chicken stock, and bring to a simmer. Add the marmite, mustard, bay leaf, and stir. Pop the chicken legs on the top and cover with a lid and leave cooking on the hob for 30 minutes (you can alternatively pop it in the oven on 180 for 25 minutes). Once the time is up, remove the chicken, add the sweet corn, and then shred the chicken off the bones, and put back into the

Celestè- Behind the bow Ep1. Tescos A new mini docuseries, following Celestè, agent to the stars (and moml), around in her day to day life. Even top agents have to go to tescos.

Pov...Your Agent pops by for a meeting to discuss whats next for Moml-post #egggate

Here's the egg hack for those that aren't on tik tok and insta. Hilarious that it's got so out of hand x

Mulled wine pot roast chicken ⬇️Save this post to get the full recipe, which I'll post here later today! It's a great little recipe for Christmas day if there are fewer of you, and a turkey is just too big OR if you just aren't keen on turkey. The mulled wine isn't overpowering. It just gives a beautiful festive aroma of Christmas to the meat. Cooking it in the pot upside down with the lid on for the first half of cooking makes this the most succulent chicken you've ever tasted! I also love how you can out your veggies underneath (carrots in the case) so you've more room in the oven for your other trimmings. ⬇️full recipe will be posted up here later today, so he is sure to save this post!

Ad|Hooray finaly tis the season!!! Here is a really easy way to display all those gorgeous Cornish cheeses, Charcuterie meats, fruits and chutneys, that you can order from the @cornishfoodbox to wow your friends and family with, at all your Christmas gatherings. Order your cheese board of dreams from www.thecornishfoodboxcompany.co uk You can either order an already put-together cheese board with a selection of great cornish cheeses or choose your own and build a selection of all your favourites. Add @duchycharcuterie and a fruit box before checking out to make it the perfect spread! Top tips- ●Try using bay leaves or Rosemary to make the wreath as they're edible. If using Holly, be sure to remove the berries as they're poisonous, and you don't want anyone thinking they're for eating. ●Warm your camambert up after your guests have arrived so that it doesn't go hard and cold before they've dug in. I lay mine out on the cheese board to give the "look" for arrival of guests, then whip it into a little oven proof dish and airfry it for 15 minutes on 200⁰, drizzle with some honey and chilli flakes for a kick. ●Get your cheeses out of the fridge half an hour before guests arrive. Most cheese should be served at room temperature to be enjoyed fully! ●You can keep going with as many slices of Charcuterie for petal layers as you want for the roses. The more packed out, the more fabulous! Try mixing the different meats to make different coloured petals. (Just make sure they're roughly the same size and shape) ●Keep the original cheese wrappers to wrap up any leftovers and keep in an air-tight tupperware in the fridge to save on using plastic wrap and foil. @curds_croust @furnissbiscuits @trevearfarm @whalesboroughcheese @popticornishbakehouse @cornishcheeseco #cornishcheese #cornishfoodbox #cheeseboard #cheesereel #cheeseboardtutorial

Simple Steak with a sherry and clotted cream pan sauce. Ad|Cooking the perfect steak, made simple I used... ●James Kittow Rump Steak ●Butter (about 20g per steak) ●Salt and Cracked Black pepper ●Garlic 2- 3 cloves per steak (no need to peel) ●A few sprigs of woody herbs like thyme or rosemary ●Olive oil ●A non-stick pan ●Tongs Firstly, choose your cooking preference and time below. These instructions are for an average sized, good quality, Rump or sirloin steak, that weighs around 7/8oz. Rare-2 .5 mins each side, 3 minutes rest time after Medium rare-3.5 mins each side, 4 minutes rest Medium 4 mins each side Well, done - 5-6 mins each side, 5 minutes rest. I advise that you cook one steak at a time, cooking the most well done one first, and the most rare last, so that they have the right amount of time to rest. Take the steaks out of the fridge 30 minutes before cooking. Pat excess blood or liquid from the steaks using kitchen towels. Coat the steaks in a couple of teaspoons of olive oil on all sides. Heat a dry pan (no oil) on a high heat. Into the HOT pan, using tongs, sear the fat edge (IF THERE IS ONE) of the steak for about 2 minutes until the fat has rendered and is crisp and golden. Then, lay the steak down on one side in the pan. Let it sizzle, and cook for the chosen time (rare, medium-rare, medium, or well-done). Season well with salt and pepper, flip the steak, and repeat the cooking process. After flipping, add the knob of butter, the garlic, and the herbs to the pan. Season this side of the steak with salt and pepper now, too As the butter melts, spoon it over the steak to baste. Continue basting until your chosen cooking time is up. Remove the steak from the pan and let it rest for the specified time. Serve this with potato wedges, steamed kale, and my fab clotted cream and sherry steak pan sauce. Sherry and Clotted cream steak pan sauce De-glaze the pan with about 100ml of sherry (let the flame catch the pan to burn off

It's been a hot minute since I winged a quick voice overed supper recipe for you, i even filmed this one badly too, sorry...anyway let's go for it. This was filling, easy, and a crowd pleaser. A great one for using up what veg you have left in your fridge, anything (within reason) goes... Not really even a recipe... more a collaboration of bits heated through. My kind of SUPPER. To make it for 4-6 people depending on the appetites of the people... Preheat the oven to 220⁰ Fry 150g Smoked bacon lardons in a pan. Chop up 4 large baking potatoes into 1 cm cubes Chop one large onion and add to the bacon in the pan with some olive oil. Once softened and the bacon's half cooked, add 3 garlic cloves chopped, the other veggies (in my case chopped rainbow chard stalks but you could add kale, broccolli, baby spinach) and then add the potatoes. Season well with plenty of salt and pepper. Get an oven dish and grease with butter. Put half a cabbage chopped in the bottom. Season with salt and pepper. Tip the potato, onion, and bacon mix on top. Drizzle everything with plenty of olive oil, 2-3 tbsp. Pat it down tightly with a wooden spoon. Pop a lid or tightly wrap foil over it and bake in the oven for 45 minutes. Remove the lid, and put back in the oven to cook for a further 15 minutes or until the tops golden and all the potato undernesth is soft and cooked through. Garnish with fresh parsley to make it look like you've made an effort and voila. Serve this with an egg on the top, or grated cheese and crusty bread and butter. Enjoy Moml x

Bit of a garlicky one... Like the look of this? Why not save the recipe and also share it with your friends or your cat... Confit garlic & other bits pasta For this you'll need... ●Maybe not as many garlic cloves as I used, but at least 5. ●Olive oil...lots ●parmesan...lots (but at least 60g) ●1 tin anchovies ●2 tablespoons tomato puree ●Black pepper ●Fresh parsley ●chilli flakes If you want to add heat ●A lemon If you want to cut the richness a little. This is a bit of a labour of love... It's a slow and steady start and then a very quick and sudden event...erm...yeah. So, Put your peeled garlic cloves in an oven proof dish and cover with olive oil until completely covered. Tightly wrap with foil and place in the oven on 200⁰ for 1-1.5 hours. Until golden and soft. Remove the garlic from the oil. Do not throw the oil away. Add the garlic to a blender or pestle and mortar, with 35g of the parmesan cheese, a few spoons fulls of the garlicky oil from the oven dish, and all of the tomato puree. Blend until at a chunky pesto consistency. Meanwhile, cook your pasta. I used @marksandspencerfood fresh fusilli pasta that takes 6 minutes to cook. In a large pan, add a little oil and a whole tin of anchovies. Melt the anchovies down until they're just a pink oily nothingness. Add your blended garlic and parmesan concoction. Cook until reduced and melty and bubbly. Add a good squeeze of lemon juice here... Add the pasta, 1 mug of pasta water, parmesan (maybe a handful), and most of the chopped fresh parsley. Toss, stir, flip, until it's all coated in the sauce. Season with black pepper to taste. You won't need any salt as the parmesan and anchovies do that for you. Serve with more parsley, more parmesan, chilli flakes, and a squeeze more of lemon ... Enjoy Moml X #confitgarlic #lovefood #recipereels

One Pan French Onion Chicken Bonjour, cavą? For this you'll need... ●A load of onions, I used a mixture of shallots and red onions. (About 8 in total) ●4 chicken breasts ●1 tbsp butter ●2 tbsps plain flour ●1 teaspoon dried thyme ●1 tbsp brown sugar ●2 cloves garlic chopped ● 1 tsp seasalt ●black pepper ●beef stock 2.5 mugs ●2 tbsp balsamic vinegar ●a splash of Worcestershire sauce ●50g gruyere or gouda 50g cheddar ●500g baby potatoes sliced ●Garlic bread ●Fresh parsley. To make this... ●Chop your onions and garlic into thin slices. ●brown your chicken breasts either side for a few minutes. You're not cooking it through just getting colour on them. Then, set aside. ●In the same pan that you've browned the chicken in, add your onions over a low heat. Don't add any extra oil. Add salt to drawer the moisture out of the onions. After ten to fifteen minutes, they will go soft and sweet. Not brown. ●Add the garlic. ●Now add the butter, melt it in for a few minutes, and then add the thyme and the flour. Cook for about 2 minutes. ●Add the balsamic vinegar and brown sugar. ●cook down. ●Add 1 tsp of @marmite to beef stock and pour into the pan. ●Bring to a simmer and add the potato slices. ●cook for 10 more minutes on the hob, then add the half cooked chicken on top. ●Grate the cheeses, and sprinkle over the top and pop in a preheated oven for 5-10 minutes. ●Garnish with fresh parsley and serve with homemade garlic bread. ENJOY BONJOUR LE MOML X

Ad|Another fab dish, Moml ft @cornishfoodbox Do it- ●1 cornish butternut squash (use a mandolin or slice thinly with a knife to about 2mm thick) ●4 large cornish potatoes sliced the same size as above. ●1 onion thinly sliced ●Butter for greasing the pan and seasoning the chicken. ●1 free-range cornish chicken, giblets removed. ●1 Mug (approx 200ml) of hot chicken stock. ●Grated cheese, I used a mixture of Parmesan and Cheddar, but use up whatever hard cheeses are leftover in your fridge. For the dressing~ ●3 tbsp olive oil. ●3 tbsp of Dijon mustard. ●The juice of 1 lemon (keep the squeezed lemon skins to put in the chicken cavity). ●Black pepper and cornish seasalt. ●3 garlic cloves diced. ●1 tbsp dried thyme. Recipe ●Set your oven to 220⁰C ●Start by prepping and slicing all of your ingredients. ●Mix all of the dressing ingredients together in a mug. ●Grease a deep oven proof pan with butter. ●Layer up the butternut squash, onion, and potatoes, drizzling a couple of teaspoons of the dressing between each layer, until everything is completely used up. ●Prepare your stock in the same mug that had the dressing in, no need to rinse it, you want all that flavour. ●Pour the stock over the layered veg. ●Put the whole chicken on top of the veg, and rub it all over with the butter, salt, and pepper. ●Place the lemon halves that you used for the juice into the cavity of the chicken. ●Wrap the whole thing tightly in foil so no steam can escape, and pop in the oven for 1 hour. ●Remove from the oven and take off the foil. ●Return it all to the oven for a further 45 minutes or until the chicken is cooked and the juices run clear when you poke a knife in at the bone. Set the chicken aside, under foil, and a clean tea towel to keep it warm whilst it rests. ●Grate the cheese over the gratin, and drizzle with a little olive oil and a pinch of black pepper, and put back into the oven for 20 more minutes until golden. ●

Ad| Paid Partnership with The Cornish Food Box Company ➡️Follow @mumonmuddylane on instagram for more recipes The recipe for this is bellow. You could try cumin and chilli instead of the cinnamon and fennel for a hotter spiced version... be experimental. Shoulder of lamb is so forgiving. For this you'll need... Half a shoulder of lamb (950g) @kittowsbutchers 2 Carrots 2 sticks of celery 1 onion 350ml chicken stock 2 tablespoons tomato puree 1 cup boiling water Olive oil 5 garlic cloves (or as many as you want, really) 1 thumb of ginger 1 tbsp cinnamon 1 tsp fennel seeds 2 tbsp runny honey 2 tbsp balsamic vinegar Salt&pepper ●Set the oven to 220⁰c ●Start by chopping all of your aromatics (garlic, ginger, celery, carrots, onions). I grate the carrot as i like how it mulches down into the sauce. ●Rub olive oil and salt over the whole piece of lamb. Put a heavy bottomed pan on the hob and get it nice and hot. Add olive oil, and when it's spitting, add the lamb so it seals and browns on both sides. This takes about 10 minutes. Remove the lamb to a plate. ●Now add the aromatics, all of them in one go and soften down for five minutes. ●Add the tomato puree. ●Add the cinnamon and fennel seeds and cook down for a minute or two. ●Add all the stock, and bring it to a simmer. ●Place the lamb skin side up on top ●Drizzle the lamb with the balsamic and honey and place a heavy lid on top. ●Put this in the oven for 45 minutes at 220⁰c, then remove it and add 1 cup of boiled water, baste the lamb, put the lid back on and return to the oven but TURN THE OVEN DOWN NOW TO 160⁰C ●Leave it to cook for a further 3 hours and 15 minutes. ●Before the lamb is cooked, make a quick slaw of shredded cabbage. (instructions below) The cabbage slaw Half a cabbage shredded 1 tbsp natural yoghurt 1 tbsp extra virgin olive oil Salt Pepper Juice of one satsuma/orange/clementine 1 tbsp apple cider vinegar 1 tsp chilli flakes Mix all the dressing ing