These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday, 5 July 2017

Chicken and Leek Gratin

Don't you get so excited when you receive a new cookbook from one of your favourite authors?  My "Essential" by Annabel Langbein arrived on the doorstep and I couldn't wait to try out one of her recipes for dinner that night.  I chose this Gratin and I am sure you will find it delicious and surprisingly easy to put together.  The fresh herbs really elevate this dish.


1 Tablespoon butter
2 leeks finely sliced
Salt and pepper
6 boneless chicken thighs
1 Tablespoon Worcestershire sauce
1 Teaspoon Dijon mustard
1 Teaspoon fresh thyme leaves
Pinch of Cayenne pepper
Pinch of salt
1/4 cup of pouring cream or chicken stock


1/4 loaf of day old crusty bread
2 cloves of garlic
2 anchovies (can omit)
1 large handful of fresh parsley
Zest from 1 lemon
1/4 cup melted butter
1/4 cup of grated Parmesan
1/2 Teaspoon chopped rosemary leaves


In a heavy based fry pan, heat the butter and add sliced leeks.  Season with salt and pepper.
Cook over a low heat, stirring occasionally until soft, about 15-20 minutes.

Marinate chicken by combining Chicken, Worcestershire sauce, mustard, thyme, cayenne pepper and salt in a glass or china dish.
Allow to sit for about 10 minutes.

To make the crumb, tear bread into rough pieces and pulse in a food processor to make coarse crumbs, set aside.

Place garlic, rosemary, lemon zest, anchovies, parsley and melted butter into the food processor and whiz to combine.  Add bread crumbs and Parmesan, whiz to combine.

Remove the leeks from the heat and add the cream or chicken stock.
Spread evenly over the base of  shallow large oven dish.
Arrange chicken on top and then cover with the crumb mixture.

This can be chilled at this stage for several hours.

When ready to cook, pop chicken in  a preheated oven at 180 degrees Celsius until fully cooked and crumbs are golden, approx 3/4 to 1 hour.

Great on a cold winter's night.

Mamma Marmalade

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