Prosecco, Strawberries, Afternoon Tea?

Quick Cooked Radishes And Kale


Quick Cooked Radishes And Kale.

Healthy and colourful, what's not to love?

Quick Cooked Radishes And Kale.

Quick Cooked Radishes And Kale.

Happy Sunday. I hope all you Mum's out there have had a lovely Mother's Day. Mine has been lovely. All the family back together again as my 2nd eldest is home from Uni :)

Love radishes? Fancy trying this Quick Cooked Radishes And Kale recipe out?

This vibrant green and pink side dish has a delicious flavour that'll keep you coming back for more. The perfect accompaniment to a hearty roast.

Serves: 4 (as a side dish)

Prep time: 5 minutes
Cooking time: 5-7 minutes

How To Make Quick Cooked Radishes And Kale:

You Will Need:
  • 1 tbsp olive oil
  • 2 cloves garlic, peeled and sliced
  • 200g radishes, halved (we’ve used French Breakfast radishes)
  • 250g chopped kale
  • ½ small pack thyme, leaves stripped from the stalks
  • Salt and freshly ground black pepper

What To Do:
  1. Heat the olive oil in a large frying pan and add the sliced garlic, halved radishes, chopped kale and thyme leaves.
  2. Toss in the pan for 5-7 minutes until the kale is toasty at the edges and the radishes have softened slightly. Season to taste.
  3. Serve immediately.

Quick Cooked Radishes And Kale

Quick Cooked Radishes And Kale. This vibrant green and pink side dish have a delicious flavour that'll keep you coming back for more. The perfect accompaniment to a hearty roast.

What do you think about this recipe? Do you fancy trying it?

Recipe and image courtesy of Love Radish.

Quick Cooked Radishes And Kale.

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Quick Creamy Chantenay With Tarragon


Quick Creamy Chantenay With Tarragon. Are you looking for a side dish for dinner tonight?

Quick Creamy Chantenay With Tarragon

Hello friends, fancy making a yummy carrot dish up?

Quick creamy Chantenay with tarragon- Because Chantenay carrots are small and full of flavour they make the ideal accompaniment to any meal, whether it’s a quick mid week side dish or a Saturday night special for friends.

Serves: 4

Preparation time: 10 minutes
Cooking time: 10 minutes

How To Make Quick Creamy Chantenay With Tarragon:

You’ll Need:
  • 500g Chantenay carrots
  • 100ml double cream
  • 2 tbsp chopped tarragon
  • Sea salt
  • Freshly ground black pepper

What To Do:
  1. Cover the Chantenay in boiling water and add a pinch of salt. Simmer for five minutes or until they are just tender which you can test with the point of a sharp knife.
  2. Put the cooked and drained Chantenay into a pan along with the double cream plus the chopped fresh tarragon.
  3. Stir gently over a medium heat until everything is warmed through, then season to taste with salt and pepper.
  4. Add a splash of hot water if you prefer the cream to be thinner.
  5. Serve immediately.

Quick Creamy Chantenay With Tarragon

Quick creamy Chantenay with tarragon- Because Chantenay carrots are small and full of flavour they make the ideal accompaniment to any meal, whether it’s a quick mid-week side dish or a Saturday night special for friends.

What do you think about this recipe?

Do you fancy trying it?

Recipe and image courtesy of Chantenay.

Quick Creamy Chantenay With Tarragon

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No Drama Llama: But First Llama Take A Selfie

No Drama Llama: But First Llama Take A Selfie. My Daughter adores llamas, so as a little surprise we took her to White Post Farm in Nottingham to see some. She loved the, and so did I!!
No Drama Llama: But First Llama Take A Selfie
No Drama Llama: But First Llama Take A Selfie

No Drama Llama: But First Llama Take A Selfie:

No Drama Llama: But First Llama Take A Selfie
No Drama Llama: But First Llama Take A Selfie
No Drama Llama: But First Llama Take A Selfie
No Drama Llama: But First Llama Take A Selfie
No Drama Llama: But First Llama Take A Selfie
No Drama Llama: But First Llama Take A Selfie

If you love llama's I would really recommend you go to White Post Farm Mansfield Road, Farnsfield, Nottinghamshire to see these ones.

They are adorable!! My Daughter loved meeting them.

No Drama Llama: But First Llama Take A Selfie.

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Farmers Roast Chicken With Creamed Chantenay

Farmers Roast Chicken With Creamed Chantenay.
Farmers Roast Chicken With Creamed Chantenay

Farmers Roast Chicken With Creamed Chantenay- There’s nothing better than a delicious roast chicken dinner, its I real crowd pleaser. Served with creamy, lemony Chantenay carrots what could be better.

How To Make Farmers Roast Chicken With Creamed Chantenay:

Serves: 4-6

Preparation time: minutes
Cooking time: minutes

You’ll Need:

For The Chicken:

  • 1 whole chicken, roughly 1.5 kg
  • 120g unsalted butter
  • 1 lemon, zested and halved
  • 4 sprigs fresh thyme leaves, 1 finely chopped
  • 4 sprigs fresh rosemary leaves, 1 finely chopped
  • Sea salt and black pepper
  • 1 small onion, peeled and quartered
  • 1 whole garlic, cut in half crossways
  • 175ml white wine
  • Sea salt for sprinkling on top of chicken after it’s roasted

For The Chantenay:

  • 350g Chantenay carrots, sliced
  • 300ml chicken stock
  • 120g bacon lardons
  • 3 tbsp double cream
  • Squeeze of lemon juice
  • 1 tbsp chopped flat leaf parsley
  • Half tbsp chopped dill, Sea salt and black pepper

What To Do:
  1. Preheat your oven to 190c.
  2. Discard chicken giblets. Remove any excess fat from around the cavity of the chicken, and discard.
  3. In a medium mixing bowl mix together the butter, lemon zest, finely chopped thyme and rosemary, sea salt and black pepper.
  4. Rub the chicken inside and out with the butter and some under the breast skin.
  5. Stuff the cavity of the chicken with the lemon halves and the quartered onion and the remaining sprigs of the thyme and rosemary, along with the head of garlic. Place the chicken in a roasting tin and pour over the wine. Roast, basting with pan juices every 20 minutes, for 1.5 hours or until golden brown and cooked through.
  6. When the chicken is cooked, remove the chicken from the baking tin and leave it to rest on a large plate or platter, covered with aluminium foil, for at least 10 minutes before carving. Sprinkle with sea salt, to taste.
  7. About 15 minutes before you take the chicken out of the oven cut the carrots into slices and put them into a saucepan. Add the stock and bring to the boil, then cook until the carrots are just tender, and the stock has reduced.
  8. Heat a frying pan over a medium heat and sauté the bacon lardons in their own fat until golden and coloured. Remove from the heat and add the cream, lemon juice, parsley and dill.
  9. Stir the cream sauce in with the cooked carrots and season to taste with salt and black pepper.
  10. Carve the roast chicken and serve with the creamy carrots.
Farmers Roast Chicken With Creamed Chantenay

Farmers Roast Chicken With Creamed Chantenay- There’s nothing better than a delicious roast chicken dinner, its I real crowd pleaser. Served with creamy, lemony Chantenay carrots what could be better.

What do you think about this recipe?

Do you fancy trying it?

Recipe and image courtesy of Chantenay.

Farmers Roast Chicken With Creamed Chantenay

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Pop Over And Find Me On Claire Justine And Fashion On A Shoestring Too.

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Roast British Asparagus With Smoked Paprika And Thyme Butter

Roast British Asparagus With Smoked Paprika And Thyme Butter.
Roast British Asparagus With Smoked Paprika And Thyme Butter

Roast British Asparagus With Smoked Paprika And Thyme Butter- Simply roasted British asparagus spears topped with butter whipped up in moments. Great for sharing.

How To Make Roast British Asparagus With Smoked Paprika And Thyme Butter:
Serves: 4

Preparation time: 5 minutes
Cooking time: 7-8 minutes

You’ll Need:

  • 100g butter, softened to room temperature
  • 1 tbsp thyme leaves
  • 1 tsp smoked paprika
  • salt and freshly ground black pepper
  • 2 bunches of British asparagus, trimmed

What To Do:
  1. Add the butter to a bowl and use a fork mash until smooth. Stir through the thyme leaves and paprika and season to taste with salt and freshly ground pepper.
  2. Trim the asparagus and spread out in a roasting tin. Drizzle lightly with olive and season with salt and pepper. Roast in a hot oven (180°C fan) for about 7-8 minutes until just tender.
  3. When cooked immediately remove from the oven and place onto a serving dish. Top with the spiced butter which will melt over the cooked asparagus.

Roast British Asparagus With Smoked Paprika And Thyme Butter

What do you think about this Roast British Asparagus With Smoked Paprika And Thyme Butter recipe?

Do you fancy trying it?

Roast British Asparagus With Smoked Paprika And Thyme Butter. Simply roasted British asparagus spears topped with butter whipped up in moments. Great for sharing.

Recipe and image courtesy of British Asparagus.

Roast British Asparagus With Smoked Paprika And Thyme Butter-

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Roasted Chantenay Carrots With Ricotta Pecans And Coriander

Roasted Chantenay Carrots With Ricotta Pecans And Coriander.
Roasted Chantenay Carrots With Ricotta Pecans And Coriander

Roasted Chantenay Carrots With Ricotta Pecans And Coriander.

Hello friends, today I have a tasty recipe to share with you; Roasted Chantenay Carrots With Ricotta Pecans And Coriander.

This roasted carrot salad is a fantastic veggie dish packed full of exciting flavours. The sweet spiced carrots go perfectly with the creamy ricotta and the crunchy pecans.

How To Make Roasted Chantenay Carrots With Ricotta Pecans And Coriander:

Serves: 4 as a side

Preparation time: 10 minutes
Cooking time: 30 minutes

You’ll Need:

  • 500g Chantenay carrots
  • 3tbsp olive oil
  • 1 tbsp cumin seeds
  • 1 tbsp chilli flakes
  • 1 clove garlic, peeled and crushed
  • Salt and freshly ground black pepper
  • 150g ricotta
  • 125g pecans, chopped
  • 1 small pack coriander, roughly chopped

What To Do:
  1. Heat the oven to 190C.
  2. In a large bowl mix the Chantenay with the olive oil, cumin seeds, chilli flakes and crushed garlic. Season with salt and pepper and mix to thoroughly coat the Chantenay.
  3. Spread the Chantenay in a single layer on a non-stick baking sheet and roast for 30 minutes, or until tender. Remove from the oven and place into a serving dish.
  4. Crumble over the ricotta and top with the chopped pecans and coriander.
Roasted Chantenay Carrots With Ricotta Pecans And Coriander

What do you think about this Roasted Chantenay Carrots With Ricotta Pecans And Coriander recipe?

Recipe and image courtesy of Chantenay.

Roasted Chantenay Carrots With Ricotta Pecans And Coriander. This roasted carrot salad is a fantastic veggie dish packed full of exciting flavours. The sweet spiced carrots go perfectly with the creamy ricotta and the crunchy pecans.

Roasted Chantenay Carrots With Ricotta Pecans And Coriander.


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Pop Over And Find Me On Claire Justine And Fashion On A Shoestring Too.

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Radish, Ham And Ricotta Pizza Breads

Radish, Ham And Ricotta Pizza Breads.
Radish, Ham And Ricotta Pizza Breads

Radish, Ham And Ricotta Pizza Breads- These flatbreads are bursting with clean, bright flavours. Combining creamy ricotta with fresh crunchy radishes for a dish with flavour and zing.

How To Make Radish, Ham And Ricotta Pizza Breads:

Serves: 2
Prep time: 5 minutes
Cooking time: 2-3 minutes

You Will Need:
  • 200g ricotta cheese
  • ½ small pack tarragon, finely chopped
  • Salt and freshly ground black pepper
  • 2 flatbreads
  • 8 radishes, sliced
  • 75g Parma ham
  • 1 handful rocket leaves
  • 2 tbsp olive oil

What To Do:
  1. Mix together the ricotta cheese, chopped tarragon and season to taste.
  2. Spread the ricotta mixture over two shop bought flatbreads.
  3. Put under a hot grill for 2-3 mins to warm through.
  4. When they are warmed and slightly toasted around the edge, remove from the grill and top with the sliced radishes, Parma ham, rocket and a drizzle of olive oil.

Radish, Ham And Ricotta Pizza Breads

What do you think about this Radish, Ham And Ricotta Pizza Breads recipe?

Radish, Ham And Ricotta Pizza Breads-
Do you fancy trying it?

Recipe and image courtesy of Love Radish.

For more recipes, click here: 200+ Recipes.

Radish, Ham And Ricotta Pizza Breads- These flatbreads are bursting with clean, bright flavours. Combining creamy ricotta with fresh crunchy radishes for a dish with flavour and zing.


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Parmesan Polenta Bowl With Buttered British Asparagus

Parmesan Polenta Bowl With Buttered British Asparagus.
Parmesan Polenta Bowl With Buttered British Asparagus

Parmesan Polenta Bowl With Buttered British Asparagus- Don’t be put off if you haven’t used polenta before. It’s quicker and easier than mash and this bowl of comforting goodness topped with buttery British asparagus is on the table in 20 minutes.

How To Make Parmesan Polenta Bowl With Buttered British Asparagus:

Serves: 2

Preparation time: 5 minutes
Cooking time: 15 minutes

You’ll Need:

  • a small handful of hazelnuts, roughly chopped
  • 600ml vegetable or chicken stock
  • 150g polenta
  • 50g parmesan, freshly grated
  • 30g butter
  • salt and freshly ground black pepper
  • 200g British asparagus tips
  • a handful of basil, roughly chopped

What To Do:

  1. Add the hazelnuts to a large saucepan pan and set over a medium-high heat. Toast for a few minutes, stirring frequently, until golden brown. Tip into a small bowl and set aside.
  2. Add the stock to the same saucepan and set over a high heat to bring up to the boil. Once boiling, slowly pour in the polenta, stirring constantly so no lumps form. Reduce the heat to medium low and continue to cook, stirring all the time, until its really thick - about 5 minutes. Take a little care as it does have a tendency to spit molten bubbles.
  3. Turn off the heat and add most of the parmesan and most of the butter (reserving a little of both for later), stirring until its melted and smooth. Season generously with salt and pepper and cover with a lid to keep warm.
  4. Bring a pan of lightly salted water to the boil and drop in the asparagus. Boil for 2 minutes until just tender but with plenty of bite. Drain well and tip back into the pan. Add the rest of the butter and the basil and season with a little salt and pepper. Toss well to mix.

To serve, divide the polenta between warmed bowls and top with the buttery asparagus. Scatter over the hazelnuts and sprinkle over the rest of the parmesan. Tuck in straight away.

Parmesan Polenta Bowl With Buttered British Asparagus

What do you think about this Parmesan Polenta Bowl With Buttered British Asparagus recipe?

Do you fancy trying it?

Recipe and image courtesy of British Asparagus.

Parmesan Polenta Bowl With Buttered British Asparagus

Parmesan Polenta Bowl With Buttered British Asparagus- Don’t be put off if you haven’t used polenta before. It’s quicker and easier than mash and this bowl of comforting goodness topped with buttery British asparagus is on the table in 20 minutes.


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Slow Cooker Pork, Shallot, Red Pepper Goulash- A comforting and hearty Hungarian-inspired slow-cooked stew. You can substitute the pork for braising steak if you prefer. It might seem a lot of paprika but it has a mild flavour and gives the stew a really gorgeous brick red colour. Slow Cooker Pork, Shallot, Red Pepper Goulash.

BerryWorld Fruity Meringues- These classic meringues are topped with cool whipped cream and your choice of berries, they make a delicious pudding or afternoon treat. BerryWorld Fruity Meringues.

BerryWorld Blackcurrant, Lime And Coconut Cheesecake-Fresh and zesty, a great summer pudding for any occasion. BerryWorld Blackcurrant, Lime And Coconut Cheesecake.

BerryWorld Crumble Traybake- Crumbly and fruity, the perfect traybake for picnics, snacks or lunch boxes. BerryWorld Crumble Traybake.

British Asparagus Pilaf-A hearty one pot meal for all the family to enjoy, delicately spiced so as not to mask the flavour of the asparagus. One pot cooking equals less washing up. Happy days! British Asparagus Pilaf.

You Can Find Me Here Too:

Pop Over And Find Me On Claire Justine And Fashion On A Shoestring Too.

Let’s Get Social: Twitter | Facebook | Pinterest | YouTube | Instagram |

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Teriyaki Beef, Mango And Shallot Stir Fry

Teriyaki Beef, Mango And Shallot Stir Fry.
Teriyaki Beef, Mango And Shallot Stir Fry

Teriyaki Beef, Mango And Shallot Stir Fry- Quicker than a take away, fresh and zingy on the taste buds, this delicious stir fry can be served warm or cold making an easy supper or tasty packed lunch or picnic.

How To Make Teriyaki Beef, Mango And Shallot Stir Fry:
Serves: 4

Preparation time: 10 minutes
Cooking time: 10 minutes

You’ll Need:

  • 8 shallots, peeled and quartered
  • 1 tsp vegetable oil
  • 400g sirloin or rump steak, cut into thin slices
  • 4 tbsp Teriyaki sauce
  • 1 mango, peeled and cut into slices
  • handful of fresh coriander, roughly chopped
  • 100g medium egg noodles, cooked according to pack directions

What To Do:

  1. Heat a large wok or heavy based frying pan with a little vegetable oil, add the shallots and stir fry for a couple of minutes, add the beef and continue cooking for a further couple of minutes.
  2. Add the teriyaki sauce and stir until the beef and shallots are coated in the sauce. Add the mango and fresh coriander, toss everything into the cooked noodles and serve sprinkled with a little more coriander.

Cook’s Tip: Place the beef in the freezer for approximately 20 minutes to firm so you can cut thin strips. Add a handful of long stem broccoli or sugar snap peas and sprinkle with chopped spring onions and fresh chopped chilli for an extra flavour bomb.

Teriyaki Beef, Mango And Shallot Stir Fry

What do you think about this Teriyaki Beef, Mango And Shallot Stir Fry recipe?

Do you fancy trying it?

Recipe courtesy of UK Shallot.

Teriyaki Beef, Mango And Shallot Stir Fry

Teriyaki Beef, Mango And Shallot Stir Fry. Quicker than a take away, fresh and zingy on the taste buds, this delicious stir fry can be served warm or cold making an easy supper or tasty packed lunch or picnic.

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Isle of Wight Tomato Sunshine Juice Bloody Mary- A classic cocktail with a sunny twist. Turn up the Tabasco or dial it down to mix this classic vodka cocktail to your taste. Isle of Wight Tomato Sunshine Juice Bloody Mary.

Isle of Wight Tomato Lunchbox Tarts - With crisp pastry, sweet tomatoes and salty cheese these tarts are a great alternative to sandwiches. Easy to make and totally delicious these vegetarian tarts will be gone in a flash. How To Make Isle of Wight Tomato Lunchbox Tarts.

You Can Find Me Here Too:

Pop Over And Find Me On Claire Justine And Fashion On A Shoestring Too.

Let’s Get Social: Twitter | Facebook | Pinterest | YouTube | Instagram |

Thanks for stopping by.

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Thai Style Chantenay And Beef Salad

Thai Style Chantenay And Beef Salad.
Thai Style Chantenay And Beef Salad

Thai Style Chantenay And Beef Salad- This dish is packed full of fresh ingredients and bursting with flavour. The sweet, Asian flavours in this hearty salad make it ideal for a quick lunch.

How To Make Thai Style Chantenay And Beef Salad:

Serves: 4

Preparation time: 5 minutes
Cooking time: 15 minutes

You’ll Need:

  • 300g Chantenay carrots
  • 2 rib eye steaks
  • 3 tbsp masaman red curry paste
  • 3 tbsp vegetable oil
  • 1 tbsp fish sauce
  • 1 tsp light brown sugar
  • 1 tbsp olive oil
  • 2 250g packs ready cooked jasmine rice
  • 1 red chilli, sliced
  • ½ pack basil, chopped
  • I tbsp toasted sesame seeds

To Serve:

  • Soy sauce and hot sauce (optional)

What To Do:

  1. Gently steam the Chantenay carrots until just tender.
  2. Smear the steaks in the masaman paste and set to one side.
  3. Whisk together the vegetable oil, fish sauce and light brown sugar to make a dressing.
  4. Heat a frying pan until really hot, then brush the steaks with the olive oil and cook for 2 minutes each side, remove to a board to rest.
  5. In a big salad bowl mix the rice, chillies and basil, toss through the dressing.
  6. Slice the steaks finely and top the rice with them.
  7. Add the Chantenay carrots and toasted sesame seeds and serve with soy sauce and chilli sauce.
Thai Style Chantenay And Beef Salad

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Recipe and image courtesy of Chantenay.

Thai Style Chantenay And Beef Salad- This dish is packed full of fresh ingredients and bursting with flavour. The sweet, Asian flavours in this hearty salad make it ideal for a quick lunch.

Thai Style Chantenay And Beef Salad-

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