Prawn, Avocado & Cucumber Salad

Prawn, Avocado & Cucumber Salad

Reading Time: 2 minutes

A quick tasty snack or a starter for a main meal, this simple recipe not only looks good but tastes good too. Slices of chunky avocado and cucumber make a great mix of textures and flavours.


Serves 2


300g cooked, peeled king prawns, patted dry

100g baby spinach, washed and patted dry

2 avocados, cut into chunks

1 large cucumber, ends trimmed, halved widthways and cut into chunks

50g cashew nuts, toasted and roughly chopped

Black Pepper to taste


For the dressing

1 red chilli, finely chopped

1 lime, zested and juiced

1 ½ tbsp sesame oil

1 ½ tbsp soy sauce



Mix all the dressing ingredients together in a large bowl with some black pepper.

Add in the prawns and leave to marinate for 10 mins.

Remove the prawns from the bowl and transfer to a plate.

Toss the spinach in the remaining dressing.

Add the avocado & cucumber, and carefully toss to combine.

Divide the salad between plates

Top with the prawns and cashews.



Tip: for a little bit of sweetness add some diced Mango or Pineapple chunks.


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Serve up your own slice of the Royal Wedding cake with this zesty recipe

Serve up your own slice of the Royal Wedding cake with this zesty recipe

Reading Time: 2 minutes


As the wedding of Meghan Markle and Prince Harry draws ever closer, excitement is reaching fever pitch.

The happy couple are having a lemon and elderflower wedding cake made by a London baker, Hackney-based baker Claire Ptak has been selected to make Prince Harry and Meghan Markle’s wedding cake.

She will make a lemon elderflower cake which will be smothered in buttercream and decorated with fresh flowers.

The recipe for the wedding cake will no doubt be bespoke and kept secret ahead of the wedding on May 19.

Here is Claire going through the stages of making the cake of the year


But you can create your own lemon and elderflower drizzle cake if you want to have a taste of what the couple will experience on the day..

So here’s how to make your own

Elderflower and Lemon Drizzle Cake

Elderflower and Lemon Drizzle Cake


  • 225g butter, softened
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour, sifted
  • zest and juice of 1 lemon
  • 100ml Elderflower Cordial
  • 2 table spoons granulated sugar


  1. Preheat the oven to 180°C/fan 160°C/Gas Mark 4. Grease a 20cm round, deep, loose-based tin and line with baking parchment.
  2. Place the butter, sugar and lemon zest in a large bowl. Use an electric whisk to beat the butter and sugar together until they are pale and fluffy. Gradually add the eggs, whisking well between additions and adding 2 tbsp of the flour with the last egg – this will prevent curdling.
  3. Sift over the remaining flour, then gently fold in with a metal spoon along with 2 tbsp hot water. Spoon into the prepared tin, level the surface and bake for 45-50mins or until it is shrinking away from the sides of the tin. A fine skewer inserted in the centre should come out clean. Cool in the tin for 5 mins.
  4. Squeeze the lemon juice, then sieve to remove the bits, and stir in the cordial. Use a fine skewer to prick the cake all over. Pour over the syrup, then sprinkle over the sugar – it should sink in but leave a crunchy crust.
  5. Alternatively decorate the top with a thin glaze made from icing sugar and lemon juice. Add edible flowers.
  6. Leave to cool completely before removing the cake from the tin

We would love to see your photos if you make this cake
or are having a “royal wedding” day celebration.

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Cheesy Pin Wheels – with Love or Hate Twist

Cheesy Pin Wheels – with Love or Hate Twist

Reading Time: 3 minutes

We have had a big response to our recipe for Cottage Pie with a twist of Marmite and we were asked if we had anymore Marmite enriched recipes to try. Well here we go with a very quick and simple recipe for Marmite Cheesy Pin Wheels, They can be prepared really quickly for last minute guests or as a treat to be shared with a glass of wine or prosseco.



Packet Ready Made Rolled Puff Pastry


Grated Mature Cheddar Cheese

1 egg whisked for glazing



Preheat oven to 180°C

Un-roll pastry. Spread Marmite evenly over pastry. Tip: Heat the marmite in the microwave to make it easier to spread but work quickly as it cools fast.

Sprinkle the cheese evenly over the Marmite leave a small gap at the far end to seal.

Roll up from the long side tightly, sealing the end with a dab of water. Cut into 1cm slices.

Form into wheels and lay on a lightly greased baking sheet Brush with egg mix and bake for about 20 minutes until puffed and golden. Serve hot or cold.



Try a Pizza version by spreading Tomato paste onto the pastry, sprinkle dried Oregano onto the paste, Top with grated Cheese, and roll into wheels as above.


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Gluten-free American buttermilk pancakes

Gluten-free American buttermilk pancakes

Reading Time: 1 minute


Try these Gluten free American Style Pancakes.

Quick, easy and delicious. Enjoy with Maple Syrup and Crispy Bacon.
Or try with fruit and ice cream.

Check out the video below of celebrity chef Reza Mahammad making
pancakes using normal flour for cooking hints and tips.



Gluten-free American buttermilk pancakes Draft

Gluten-free American buttermilk pancakes Draft


  • 175ml buttermilk
  • 1 medium sized egg
  • 15g melted butter
  • 50g/2oz tapioca flour
  • 25g/1oz fine cornmeal
  • pinch of salt
  • 1 tsp bicarbonate of soda
  • clarified butter for frying
  • Toppings of your choice, we chose Maple Syrup and crispy bacon, but works just as well with fruit and ice cream


  1. Mix the milk, egg and melted butter in a bowl, until smooth and blended.
  2. Sift together the flour, cornmeal, salt and bicarb and gently stir into the buttermilk only until the ingredients are moistened - don't worry about the lumps.
  3. Heat a non-stick pan until medium hot. add a little clarified butter.
  4. Add a tablespoon of batter onto the pan and spread slightly with the back of the spoon.
  5. Cook until the bubbles rise and break on the top of the pancake.
  6. Flip pancake. Cook until pale golden on the other side.
  7. Remove and keep warm. Continue until all the batter has been used.
  8. Spread each pancake with butter and serve a stack of three per person.
  9. Top with crispy bacon and maple syrup.

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Reading Time: 3 minutes

Make the most of Winter and snuggle up with a bowl of steaming hot soup. This nutritious parsnip soup recipe is full of flavour and goodness, and good for a low calorie diet too, keep a pot on the go and watch the pounds fall away.

Quick and easy to prepare, it will set you up for the day and contains all the ingredients you need to combat the cold and stay fit and healthy.


Roast Parsnip and Rosemary Soup

You Will Need

600g parsnips (peeled and chopped)

4 tbsp oil

50g butter

225g onion (thinly sliced)

1 tbsp rosemary (dried)

2 veggie stock cubes

750ml pint milk

750ml pint water

salt and pepper


1.Preheat the oven to 200C.

2.Place the parsnips on a roasting tray with half of the oil , Toss to coat the parsnips with the oil.

3.Roast in the oven for 15 minutes until golden-brown and tender, then remove and place to one side.

4.Heat the remainder of the oil and the butter in a large saucepan. Add the onion and rosemary, cover and fry gently for 3-4 minutes.

5.Add the parsnip and the remaining ingredients to the saucepan. Bring to the boil.

6.Reduce to a simmer and cook for five minutes, or until the parsnip is very soft.

7.Transfer to a blender and pulse until smooth.

8.Season with salt and black pepper to taste.

9.Serve with crusty bread.


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