Chicken, feta, artichoke and puy lentil salad
Serves 1

I love this recipe because you can (in theory) use any leftover meat you have at home (and technically any canned beans that are not in tomato sauce too). Plus it’s quick and easy and very filling! And it can be served both warm and cold which means you can make it in advance.


  • 100g of meat (I used leftover chicken)
  • 30g feta
  • 3 artichoke hearts
  • ½ can of puy lentils
  • Baby spinach
  • Rocket
  • Lettuce
  • Salt & pepper
  • Olive Oil
  • Balsamic vinegar
  • Dried tarragon (or you can use some fresh basil too)



  1. Chop (or shred) up the meat, feta, artichoke hearts and lettuce.
  2. Add them all plus as much fresh baby spinach and rocket as you want into a bowl.
  3. Add the puy lentils to the bowl.
  4. Then add olive oil, salt, pepper, tarragon (or fresh basil) and balsamic vinegar (use as much or as little as you want, it’s to your own taste you should season it!) and mix it all together.
  5. Serve!

This is so easy and you can add a whole heap of other yummy things to this salad (apart from different beans).

Some things that spring to mind are avocado, olives, spring onion and cucumber (can you tell I can’t really eat red things?) – and of course tomatoes (or sun-dried tomatoes!), peppers and other red things I’m most likely allergic too.

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Perfect roast beef
Serves 4-6

I like roasting meat because it’s MUCH CHEAPER to buy especially since supermarkets usually have some kind of meat or poultry on offer.

Despite what you might think, it’s actually not a lot of effort either and there’s usually leftover meat.

So basically, by roasting a big lump of meat I get not one, but possibly two or three meals out of one cooking session, which means I save both money and time – perfect!


  • A big lump of beef (Cut doesn’t matter too much but make sure it’s around 1-2kgs and boneless)
  • At least 2 large onions (you can use any kind you want, even leeks!)
  • Olive oil
  • Salt & pepper


  • Fresh herbs (I usually use a handful of rosemary)
  • 4 crushed whole garlic cloves
  • 1 carrot
  • 1 parsnip


Roasting time for your beef should be 25 minutes per 500g PLUS 25 minutes.
This means that if your beef weighs for example 1.5kg – the roasting time should be 25 min x 3 = 75 min +25 min = 100 min (which is 1 hour 40 min).

I have followed these time guidelines for about 3 years now and I have NEVER been let down by it!


  1. Heat oven to 200C/180C fan/gas 6.
  2. Roughly chop up the onions (and the carrot & parsnip if youre using that too – no need for peeling!) and add them to a roasting dish.
  3. Pour a decent amount of olive oil over it, salt & pepper (and add the crushed whole garlic cloves & herbs).
  4. Take a big pan and heat it up. Whilst it’s heating up, rub some olive oil, salt & pepper in your big lump of steak. Then VERY CAREFULLY “seal” the meat on all sided – ie fry it on all sides for around 45 sec – 1 min not to cook it but to give it a bit of colour.
  5. CAREFULLY remove the meat from the frying pan and put in on top of all the veg in the roasting dish.
  6. Take the frying pan that has all the oil & meat juices and add a splash of water, then CAREFULLY try to “wash off” the oil & meat juices from the pan with the water so it mixes with all the juices etc – then pour that small amount of water over the meat.
  7. Put the roasting dish in the oven and roast the meat for half the time. When half the time is up, take it out from the oven, CAREFULLY turn it over, and put back in the over for the last half of the roasting time.
  8. When the meat is done, take it out of the roasting dish and let it rest for a good 10 min (you can cover it in foil if you want, but it will “cook itself” in there)
  9. Remove the herb twigs if you added it in the beginning, then use the juices & veg in the dish to make the best gravy ever!

Good luck and give me a shout if you have any questions!