I’m forever just thinking of yummy, different ways to eat Pasta. This one in particular was so nice with a Spring/Summery twist, it felt fresh and light for a creamy Pasta dish and I had it with a side of Tender-stem Broccoli and Asparagus.

For 4 people (2 big, 2 little) you will need:

• 3 Large Chicken Breasts diced
• 250g Pasta
• 500ml Chicken Stock
• 3 cloves of Garlic
• 2 tsp chopped Fresh Thyme
• 100g Creme Fraiche
• Salt and Pepper
• Chopped Parsley

Start frying off the Chicken in a large pan on a high heat, put a pan of water on to boil. Once the Chicken has started to brown, add salt and pepper, the Thyme and Garlic then fry for a few minutes.

Add the Chicken Stock, bring to the boil and reduce down for 5 minutes.

Add the Pasta to the boiling water whilst still reducing the Chicken Stock, cook the Pasta for 8-10 minutes.

Once the Chicken Stock has reduced right down, turn down the heat.

Once the Pasta is cooked, drain then add to the Chicken. Turn off the heat and stir in the Creme Fraiche, the juice of half a Lemon and some of the chopped Parsley.

And that’s it! This is so simple and easy and packed with some of my favourite flavours! I went heavy on the Garlic because I love it but you could use less if you aren’t as much of a fan.

Hope you enjoy!

L x

This recipe was huge inspiration on the menu at work last week… one of the chefs was cooking some Lamb Mince for Greek style Pizzas and I was just like ‘wooowwwww, I NEED to recreate this at home’, so I have and it’s epic and even I’m a little pleased with myself about this one. We had ours with some Greek Salad and Yoghurt and Mint sauce on the side, which is literally just Yoghurt and Mint Sauce mixed together. You could use other Veg etc on top but as they are wrap pizzas, you don’t want to overload the toppings as they just don’t hold the topping as well as a regular Pizza.

For 4 Pizza wraps you will need:

• 4 Wholemeal Wraps
• 400g Lamb Mince
• 1 Red Onion sliced
• 200g Feta
• 100g Pomegranate
• 1 carton of Passata
• 1 tsp Italian seasoning
• 1/2 tsp Cumin
• 1/2 tsp Mild Chilli Powder
• 1/4 tsp Ground Coriander
• 1/4 tsp Mixed Spice
• 1 tsp Garlic
• Salt and Pepper
• Coriander for Garnish

Put the Passatta and the Italian seasoning into a Saucepan, bring to the boil then simmer for around 15-20 minutes until thickened.

Fry off the Red Onions with a little salt until soft.

Fry off the Lamb Mince, you wont need any oil! Once starting to brown, add the Spices, Garlic and some Salt and Pepper.

Keep frying the Lamb until it starts turning crispy, keep it moving so it doesn’t burn.

Put the wrap onto a large tray, add a spoonful of the Passatta, some fried Onions, the crispy Lamb and some Feta, then cook in the oven on 200′ for 5-10 minutes, keep an eye on it.

Finish with Pomegranate and some chopped Coriander and Basil.

And thats it! Hope you enjoy these as much as we did.

L x

This is one for the Blue Cheese loverrrrrs. I am firmly in the Blue Cheese camp, I bloody love it, and this creamy Risotto really hit the spot.

For 2 people you will need:

• 2 Leeks sliced (use the lighter parts, the dark part is bitter and nobody wants that!)
• 1 Onion diced
• 150g Risotto Rice
• 1 ltr Stock (I used Chicken, you won’t need this much, there should be some leftover!)
• 40g Gorgonzola
• 50g Philadelphia Light
• 1 tsp chopped Thyme
• small handful chopped Parsley
• Salt and Pepper

Sweat the Onion for 5 minutes, add the Leeks then sweat for another 2 minutes.

Add the Risotto Rice and Thyme then turn up the heat, frying off for a minute or 2.

Start adding the Stock gradually and keep stirring whilst it cooks. Once the stock is absorbed add a little more. Keep tasting and checking the rice so you don’t overcook it.

Once the rice is very nearly cooked, add the Philadelphia and a little more stock to give it a nice creamy consistency.

Add the chopped Parsley.

I cooked some extra Veg to have on the side.

Add the Gorgonzola on top once you have plated up.

And thats it! So yummy and really easy to make!

Hope you enjoy.

L x

I love it when I make new Pasta dishes that I’ve not had before and they turn out so good. If you didn’t know I am a bit of a Pasta addict and this didn’t disappoint. It was really easy to make… the kids didn’t eat it… Isla’s was launched on the floor and Abbie faffed around with it for 5 minutes then moaned she was FAR too tired to eat, it might have been more successful without the Mustard but Kieran also being a bit fussy with Mustard loved it, so if you aren’t a Mustard lover fear not! It’s very mild and you could just add 1 tbsp as opposed to 2 if you really wanted to.

For 4 people you will need:

• 6 Sausages (go for good quality ones, I used Porky Lights)
• 150g Mushrooms
• 300g Penne Pasta
• 150g Philadelphia Light
• 2 tbsp Grain Mustard
• Parsley
• Salt and Pepper
• Tenderstem Broccoli (we had this on the side, you could have whatever you want)

First slice up the Mushrooms, then squeeze the Sausage meat out of the skin (fun utimes, I know) I squeezed each Sausage into about 4 balls.

Start frying off the Sausage balls, once they had sealed I thought they were a little on the large side so I used a wooden spoon to break them up a bit into smaller chunks

Add the Mushrooms and fry off then turn the heat down, put the Pasta onto boil in salted water.

After around 8 minutes the Pasta will be about there, check its ready but still has a bit of bite left to it, drain and save some of the Pasta cooking water. Add the Pasta and a little of the Water to the Sausage pan and mix together.

Add the Philadephia and Mustard and stir through on a very low heat, you may want to add more of the Pasta water to get a nice silky, creamy sauce.

Add Salt and Pepper to taste and some chopped Parsley and thats it!

We had ours with Veg on the side, it went lovely with Tenderstem but you could have whatever you fancy, Green Beans would be nice too or just regular Broccoli!

Hope you enjoy!

L x