Soya Mince Chili

There is nothing like a bowl of hot Mexican tantalizing chili on a Winter’s day, when your mood is low as it is soo dark outside! All you want to do is hibernate in your home.

This dish has definitely lifted my spirits and I’m about to get a second serving.

It is super easy to make it doesn’t take much time and at the end you will be one happy bunny!


300g Quorn Soya Mince frozen

2 medium onions diced

1 tin chopped tomatoes

1 tin kidney beans

4 garlic cloves crushed

2 dried red chili

1 veg stock cube

Salt to taste

1 tsp smoked paprika

1 tbsp sunflower oil

1 tsp cumin seeds

Fresh lime juice to taste


🌟Heat the oil in a large saucepan on a medium heat sprinkle in the cumin seeds, drop in the chili, onion and crushed garlic. Stir until onion looks translucent

🌟Toss in the tin of crushed tomatoes along with the paprika, crumble in the veg cube and season with salt, bring them to the boil gently.  Put in the soya mince into the tomato sauce and mix well.  Throw in the Kidney beans with the brine

Lower the heat and cook the chili for 30 minutes stirring occasionally, squeeze in a little fresh lime

🌟Serve piping hot with tortilla chips and a dollop of sour cream or creme fraiche


Magical Spaghetti Pomodoro


This spaghetti dish is truly MAGICAL!!! You put in all the gorgeous ingredients into one pot and in 15 minutes you will uncover a cooked dish ready to eat!

Such a rustic looking recipe which allows for the spaghetti to be cooked in its own starchy silky sauce. You will find that all the flavours are absorbed into the spaghetti and are more intense as it all fuses together in this abra-cadabra pot!

I made this on Sunday when my brother and family came round for an early supper. I went into the kitchen, prepped the ingredients, did my magic and casually kept returning to see my work in progress…I love this recipe as you can spend more time with your loved ones whilst the supper is happening on its own!


A real winner for us that evening, combined with some soft tear and share garlic bread courtesy of my brother as soon as he found out we were having pasta!
Thanks Bro and family, we thoroughly had a nice time and it was sooo good to catch up!


400g dried spaghetti
1 medium onion sliced into crescents
3 garlic cloves sliced
1 tin chopped tomatoes
1½ tsp dried oregano
vegetable stock at least 800ml
1 green chilli chopped (optional)
½ tsp paprika
Salt to taste
1½ tbsp olive oil
10-14 fresh basil leaves chopped


• Put all the ingredients apart from the basil in a large non stick saucepan and cover with the vegetable stock


• The stock should soak all the ingredients, bring everything to a boil and then reduce to a low simmer and cover. Cook for 10-15 minutes stirring occasionally to avoid sticking

• You will find that the stock will be absorbed quite quickly so add to the pot to help the cooking process. Do check seasoning as this will alter with the extra stock


• Once the spaghetti is al dente (firm to the bite) it is ready, Throw in the basil so that it will permeate with the sauce

• Serve with some grated Parmesan and in my case a mature Cheddar!