Wrap Platter For A Hungry Gathering Of Mini Eaters

This platter of mini wraps is the perfect solution when you have lots of mouths to feed at lunch time, it always receives a cheer of approval from the kids! Based on their favourite sandwich fillings, ingredients included:

To feed 5 children:

*3 Wholemeal and 5 white Wraps

*Tuna & cucumber



*Baby Tomatoes

*Rocket to dress

Simply spread your ingredients onto flat wraps, roll and cut into equal portions. Place onto serving dish and decorate with rocket, baby tomatoes and some cucumber.

This lunch platter will be making an appearance again over the weekend, that’s for sure!

Spiced Zahtar Chicken With Lentils

Whether you love or loathe Lentils, this dish needs to be tried. They are renowned for being a great source of fibre and they marry perfectly with this Middle Eastern dish of Zahtar spiced Chicken. If you currently loathe lentils, you won’t after this recipe.

Zahtar is a spice blend of the zingy scent of Sumac, Cumin, thyme (or you can replace with oregano, as I had to). It really is amazing!


Zahtar spices:

1tbsp dried Oregano

1tbsp Ground Cumin

1tbsp Coriander

1tbsp roasted Sesame seeds

1tbsp Sumac

1/2tsp salt

1/2 Chilli powder (optional)

2/3 Chicken Breasts (skin off)

1 Lemon

2 Cloves of Garlic

Big handful of Parsley

110ml Water

5 heaped tbsp Lentils (cooked)

1 Chicken stock cube

1 Courgette

3 tbsp 50%Fat Creme Fraiche


Start by pounding the herbs and spices in a Mortar.

Place the chicken into a mixing bowl and rub in the Zahtar mixture. Grate on the zest of the lemon. Drizzle over some oil, mix together and cover. Leave to one side.

Preheat the grill on high, pop the chicken onto a tray and cook for 15-20 minutes. Turn halfway through.

Next up, roughly chop the parsley, cut the Courgette into quarters and finely dice the garlic.

Glug some oil into a saucepan and heat up. Add the courgette, garlic and 1tbsp of Cumin and gently cook for 2 minutes. Add the water.

Bring the water to boil and add the lentils and stock cube.

Leave to simmer for 5 minutes, adding a bit more water if required.

When the chicken is cooked, transfer to a plate to rest. Squeeze over some lemon juice and sprinkle over half of the parsley.

Stir the Creme Fraiche into the lentils mixture and bring back to the boil. Chuck in the rest of the Parsley and season well with salt and pepper.

Divide the mixture between two bowls, and place the chicken pieces on top.

Enjoy lovely people x

Focaccia Stuffed With Pesto & Tomatoes

If you are looking for a food project this weekend, look no further as this is it. We’ve upped the ante by adding juicy cherry tomatoes and by slapping red pesto into a traditional Focaccia.


500g Strong plain Flour

7g Sachet Yeast

1tsp Salt

3tbsp Red Pesto (see link https://mumsinreallifecouk.wordpress.com/2019/06/19/red-pesto-sauce/ for one of our recipes or shop bought is absolutely fine)

100ml Olive Oil & extra to drizzle (I used my herb & chilli infused olive oil https://mumsinreallifecouk.wordpress.com/2019/07/11/homemade-herb-chilli-infused-olive-oil/ for an extra twist)

5 Sprigs of fresh Rosemary, leaves picked

200g Cherry Tomatoes

Sea Salt flakes to garnish

300ml Lukewarm water


Pour 300ml into a jug and add the sachet of yeast, stir. Leave for a couple of minutes until it starts to froth.

In a large bowl, tip in the flour and add the salt. Pour in the yeast mixture and then add 75ml Olive oil. Use a knife to stir the mixture, until a rough dough forms.

Turn the dough out onto a clean surface and knead for about 10 minutes, until the dough is smooth. If necessary, sprinkle extra flour on the dough to prevent it sticking.

Place the dough into a well oiled bowl, cover and leave for 40 mins – 1hr to prove. Once the dough has doubled in size, tip it onto a clean, floured surface and knead for a couple of seconds to knock the air out of it.

Shape the dough into a rectangle and roll out to roughly 20 x 10inches. Mix together the red pesto and sprigs of rosemary and smear over one half of the dough.

Fold the other half of the dough over the filling and pinch together to seal it.

Now put the bread into a roasting tin (lined with baking paper) and cover with cling film. Place somewhere warm for an hour to prove further. Preheat the oven to 220C, fan 200C, Gas mark 7.

When the bread is ready for the oven, drizzle over 2tbls of Olive oil and rub it in gently. Gently press the Cherry tomatoes into the dough and use your fingers to gently dent the rest of the dough. Pop in some sprigs of Rosemary. Scatter over the sea salt flakes. Cover with cling film and leave to prove for a further 20 minutes.

Place the bread into the oven, bake for 15 minutes and then turn the oven down to 200C, fan 180C, Gas mark 6 and bake for 15 – 20 minutes until the bread has risen and looks golden. Remove from the oven and transfer onto a wire rack to cool.

Cut into slices or chunks and enjoy with your main of choice (we had steaks and a nice crispy salad!!

Bon appetite lovely people! X

The Results Are In…Saturday Night Curry

Carly settled on Saturday night takeaway theme for our MIRL dinner, perfect for a night in with friends. In true Carly style, she made it ALL herself. If you’ve never tried making your own Indian dishes then you really should – they are amazing! Fragrant, warm, spicy and unbelievably fresh. No trace of any nasties.

I think it’s fair to say that Carly knows how to throw a brilliant dinner. Cue 8 adults, 10 children and two kittens – it all made for a lovely (noisy) night in with friends.

For the children, she made her classic Pepperoni Pizza which always goes down a storm with the children. For adults she made a warm and spicy Lamb Balti, tasty Chicken Tandoori and a gorgeous Vegetable Curry with aubergine and lentils. I ate a lot of the Vegetable Curry, it was perfection (thanks to our friends at Lennards of Covent Garden for the amazing veg box).

And, as with all good dinner parties – the guests all contributed too. Naan, Poppadum (freshly made at dinner by the newly crowned ‘Poppadum King’), Mango Chutney, Cucumber Raita and Kachumber Salad. Delish!

Spiced Vegetable Curry with lentils and aubergine Poppadum courtesy of the newly acclaimed ‘Poppadum Man’

Watch this space for the recipe cards, they’ll be here really soon!

Tahlia x

Dopiaza Date Night

If you are looking for a curry to make this weekend, check this out. Full of fragrance and very simple to make, this gets the thumbs up!

For the main Dopiaza dish, I gently fried 500g of cubed lamb, 2 onions (quartered), a baby leaf, Cinnamon and green cardamom in 2 tbsp of oil and 20g of butter.

I turned the heat up high, for about 15 mins until the onions were really brown, soft and sticky.

Next up, I whizzed a chopped onion, 4 cloves of garlic and 1tbsp of fresh ginger in a blender along with some cinnamon, coriander, turmeric, green cardamom, black pepper and some cloves into a smooth (ish) paste.

I added this to the lamb and cooked for 5-7 mins until the water had evaporated.

Finally, I added 200ml of cold water, put a lid on the pan and simmered for about 40 minutes.

Whilst the curry was simmering away, I then made up the Riata dip. So simple! So tasty and very easy.

I blended mint leaves, a huge chunk of coriander, some green chilli, half of a lemon juice in with some yogurt. Done ✅

As a side dish I made Bombay potatoes. I part boiled some quartered potatoes, then gently fried them in oil with onions, cherry tomatoes, cumin, turmeric and chillies. I added a few splashes of water and then added spinach.

Now time for the Chapatis. I used Plain flour, olive oil and water and formed into a smooth dough. I left the dough mixture on the side for 5 minutes to prove and then divided into 8 pieces.

Then I rolled them into balls and flattened.

When I was ready, I heated a frying pan and lightly greased it. I cooked the Chapatis for 30 seconds on each side and then served everything up, garnishing with Coriander and some fresh chillies.

I’ll put the recipe card up as soon as I can. Give it a go 👍🏻

The simple Pork Chop…with a twist!

The humble Pork chop. Last nights offerings were stuffed with black olives, roasted red peppers and garlic. Complimented with home made wedges, Rocket and sour cream. All prepped in the afternoon & waiting in the fridge for when the time was right!

Oven roasted red pepper, black olives and garlic cloves

I put the chops and wedges into a preheated oven (180•C) for 35 minutes, and very quickly made up a sour cream & chive dip to go on the side. Served with Rocket and Radish, home cooking doesn’t get simpler than this! Why not give it a try?!

Greek Night

So, with word that Storm Freya was hitting us this weekend, we headed over to Tahlias’ and Co for a Greek night. Having taken inspiration from Pinterest, Tahlia cooked up a storm! We were greeted with a 7 layer hummus dip, served with mini Pitta breads.

The house was a cacophony, one room blasting out pop music (kids bop), another the sound of boys debating levels re the console, then the smells. Oh, the smells!! The fragrances from Briam, Greek roasted vegetables.

The senses were in overdrive. Especially when the roasted lamb Kleftikoe came out of the oven!

Nom nom. We certainly enjoyed an incredibly tasty, succulent meal – watch this space for the recipe cards.

Tantalising Tagine

This evenings menu is this tasty Vegetarian Tagine. This is unbelievably delicious, with fragrances to die for.


Half of a Butternut Squash, cut into large chunks

1 Large Onion, thinly sliced

4 Cloves of Garlic, finely chopped

1 Carrot, peeled and cut into chunks

Handful of dried Apricots

1 tsp Cinnamon

2 tsp Coriander

1 tsp Cumin

1 tsp Paprika

400g Tinned Tomatoes

200ml Water

Cous Cous to serve

Start by preheating the oven to 180.C and then gently fry the vegetables and garlic together in 2 tbsp of oil for about 10 minutes.

Transfer into a Tagine Pot (or stewing dish) and add the spices, Tomatoes and Apricots. Mix in 200ml of Water and season to taste. Place in the oven for 2 hours, stirring occasionally and topping up with small amounts of water if required.

When the Vegetables are tender and the sauce is thick, take out of the oven. Cook some Cous Cous and serve. Enjoy

Crispy Chicken Dippers

As the half term has come upon us, I’ve been having a think about some quick and easy dinners that I can encourage the children to help me with. I didn’t have to think too hard, home made Chicken Dippers are a kids classic and so simple to make!! With this recipe, I froze half of the dippers as I didn’t need 12 for today… Bonus….some extra pre prepared homemade food for the week when you are rushing back from half term activities!!

Meal times do not get easier than this!!!


Chicken Strips – 12

Bread Crumbs (I used 2 stale bread rolls, but you can use pre bought or slices of bread)

1 Medium Egg


  1. Preheat the Oven to 180.c
  2. Crack the egg into a bowl and beat.
  3. Whizz the Bread Rolls/Bread in a blender until you get fine bread crumbs
  4. Arrange your ingredients into a production line, ready for little (freshly washed) hands

5. Dip each Chicken strip into the egg

6. Place each coated Chicken Strip onto an Oven Proof Dish

7. Cook for 15 minutes, until golden brown. Serve with whatever you fancy!!…..my children wanted Ketchup and Salad 🙂

Delicious Duck Breast & Fondant Potatoes with an Orange Sauce

This is a very tasty dish, which requires a little bit of effort but the results are worth it. Such a good dish for a winters evening, when you need a bit of warming up.

Recipe will be available soon…

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