Cheesy Pin Wheels – with Love or Hate Twist

Cheesy Pin Wheels – with Love or Hate Twist

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. They are also easy for the kids to make for party snacks or picnics.



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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Quinoa with Roasted Quorn Chicken Fillets & Gremolata

Quinoa with Roasted Quorn Chicken Fillets & Gremolata

Quinoa is considered a superfood—and for a very good reason. It boosts your level of energy with iron and magnesium, and it’ll keep you full for longer thanks to the high fibre count.

Quinoa can be made for breakfast, lunch, and dinner, and even used to make desserts. Whether you are experienced or a virgin to Quinoa or Quorn you got to try this easy, simple delicious recipe.

Quorn is also very high in protein, low in fat and of course very tasty.


1 1/2 cups white quinoa

2 2/3 cups chicken broth

5 1/2 ounces green beans, trimmed

4 Quorn Chicken Fillets

Salt & black pepper to taste

For the Gremolata

1 1/2 cups flat-leaf parsley leaves (rough chopped)

1 cup mint leaves (rough chopped)

1 tablespoon lemon zest (finely grated)

2 tablespoons lemon juice

1/2 cup black olives (pitted &  chopped)

1 tablespoon olive oil


  1. Preheat oven to 350ºF.
  2. Place quinoa in base of an ovenproof baking dish.
  3. In a saucepan, bring broth to a boil over medium-high heat; pour over quinoa.
  4. Cover and bake for 10 minutes.
  5. Stir quinoa, top with the beans and Quorn chicken Fillets and sprinkle with salt and pepper.
  6. Cover dish tightly with foil and bake until quinoa is tender and Quorn is heated through, about 20-25 mins.
  7. For the gremolata, in a bowl, mix parsley, mint, lemon zest and juice, olives and the oil until well combined.
  8. Transfer Quorn chicken Fillets and quinoa among 4 plates.
  9. Spoon gremolata over the top
  10. Serve.

Please let us know if you have tried this recipe and if you would like to see more recipes with Quinoa or more Quorn recipes.

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Chicken Tagliatelle in a White Wine Sauce with Philadelphia & OXO

Chicken Tagliatelle in a White Wine Sauce with Philadelphia & OXO

A classic Italian recipe, this is great for when you come home tired and want something quick but wholesome and delicious too. Very good for a romantic night in with your loved one!



4 chicken breast fillets (Cut into small pieces)
7 slices bacon (chopped)
1 medium onion (chopped)
1 crushed garlic clove
6 mushrooms (sliced)
2 chicken OXO cubes
300ml hot water
250ml double cream
200g Philadelphia Cheese
1 tablespoon plain flour
1 large glass of white wine
6 tagliatelle pasta nests


Fry the chicken and bacon cubes in a hot pan.
Add onion and garlic and cook for 5 minutes until browned.
Pour away any excess fat.
Add the sliced mushrooms.
Dissolve the OXO cubes in the hot water.
Pour this into the pan and simmer for 30 minutes.
Add the double cream and stir in a sieved tablespoon flour.
Be careful not to allow lumps to form as this can easily occur.
Add the Philadelphia Cheese.
Finally add the wine, stir occasionally, allow to simmer until sauce has thickened up.
Meanwhile, place the tagliatelle nests in a pan of boiling water with a pinch of salt.
Cook for 8 to 10 minutes, drain.
Serve the tagliatelle and add the chicken mixture on top.
Drizzle over any remaining sauce.

Serve with warm crusty bread

For a more filling meal add some cooked broccoli

Please let us know if you try this recipe, we are sure you will enjoy it

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