sausage and potato bakeHands up who else is trying to cut back on the calories and the spending this month after the onslaught of Christmas? I am that’s for sure and this dish is an easy one to prepare, nourishing and appeals to all of the family.

Sausage and potato bake

serves 4

1 pack of sausages
some mini chorizos (optional)
6 red potatoes cut into bite sized chunks
1 green pepper cut into bite sized chunks
1 red pepper cut into bite sized chunks
1 onion sliced into rings
2 garlic cloves
250ml chicken stock
olive oil
mixed herbs
salt and pepper
(I added some runner beans I had in the fridge too but they are not essential and need par-boiling too)

Preheat the oven to 200C

Put your potatoes in a pan of water and bring to the boil, simmer for ten minutes (par boil)

Meantime place all of the ingredients in a roasting tin or oven proof dish, add the potatoes once par boiled, season and place in the oven for 30 minutes. If you want crispier potatoes leave in for an extra 10/15 minutes.

sausage and potato bake

turkey stir fryIt’s Foodie Friday again, welcome back to Mari’s Recipe Book and this week I’m taking part in the Brit Mums Lean on Turkey as I’d really love to have a masterclass with Marco Pierre White and £250 wouldn’t be bad either!

What they’re looking for is family recipes and that, for us in this house if the girls are to eat too, means cut back on the spice and strong flavours, keep it simple and obviously tasty.

The one thing I really love about stir fry is I get to use my wok which I adore and everything goes into one pan meaning less clearing up afterwards too. It’s a very healthy way of cooking and surprisingly easy.

This recipe has been purposely kept plain but of course can be spiced up in a trillion ways to suit your tastes and if you’ve had a hard day THIS is the recipe for you as in 20 minutes – time to stir fry the turkey – it’ll be on the table.

Turkey Stir Fry


I pack of cubed turkey meat (500g) or slices cut into strips
a drop of olive oil
salt and pepper
Vegetables for stir fry (I had chantenay carrots, mini corns, mange tout, onion and red pepper)
a splash of wine
1 tsp grain mustard


Put the Chantenay carrots in a little water, bring to the boil and blanch for a minute of two. This will just make sure they’re not too crunchy.

In the meantime heat a little olive oil in your wok or frying pan on a high heat, add the meat and toss until coloured on all sides add the onion and put the lid on to sweat them and soften them.

Add the rest of the vegetables and the drained carrots turn the heat down to medium. I also added a ladle of the carrot water before I drained them ;)

Add a teaspoon of grain mustard, salt and pepper and a splash of wine, cover and stir occasionally. (You can pretty much add any flavourings you want at this point if you want it spicier.)

In about 20 minutes (time to cook the turkey – test by cutting a piece in half and making sure the meat is white not pink) this meal is ready, serve on a plate and Buon Appetitio!

turkey stir fry

cheesy chicken and vegetable cobblerThe March edition of Good Housekeeping offered another fabulous recipe for busy mums Cheesy Chicken and Vegetable Cobbler and what attracted me most to this recipe was the fact the ingredients are based on storecupboard basics meaning if you come home in a rush and don’t know what to cook THIS could be your answer just look how quick and easy it is to put together.

Another thing that attracted me to this recipe is that it is wholesome and in theory the kids should love it – let’s test it out!

Hands on time – 20 mins
Cooking time – 20 mins 

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