All posts by Heather


This recipe is for frying pork chops coated with fennel seeds and served with a watercress, tinned peaches drained and sliced, blue cheese (Stathdon works really well) salad using a lemon and ginger dressing

SALAD A bag of watercress, tin of peaches, drained and sliced.A bunch of spring onions, fresh mint and blue cheese cut into small cubes

PORK Vegetable oil, 3 teaspoonfuls fennel seeds and 4 pork chops.

DRESSING Grated fresh ginger to taste,juice of a lemon, 3 tsps olive oil, small squeeze of honey, salt & ground pepper and a half tsp of Digon mustard.

METHOD Press seeds, salt and pepper onto chops and fry. Mix salad & dress. Serve with chops.

Calf’s liver with sweet onions

Serves 2


1oz butter

2 tbsps virgin olive oil

2 thinly sliced red onions

Thin slices calf’s liver cut into strips, enough for 2 people

1 tbsp sherry vinegar

1 tbsp sloe gin or the like

Chopped flat leaf parsley

Salt and black pepper to taste


Heat one tbsp of the olive oil and butter in frying pan and fry the onions over a low heat for a half hour or until soft. Season and leave aside. Now heat another tbsp of oil until hot. Season the liver with salt and pepper and stir fry for 30 seconds. Remove and add the liver to the onions and mix. Then put mixture back into frying pan and quickly heat adding the vinegar, slow gin and parsley. Serve imediately!

Heather’s note I only use calf’s liver and certainly not lamb’s liver.

Creamy Garlic Chicken

Serves 4


300g skinless, boneless chicken thighs

Salt and pepper

Olive oil

1 tbsp Worcestershire sauce

400 ml chicken stock

2 medium onions, sliced.

250g button mushrooms, sliced

3 garlic cloves, crushed.

1 tsp dijon mustard

180g low fat cream cheese

Method. Season the chicken slices with a little salt and pepper. Put 2 tsps olive oil in a large fry pan on a medium heat. Add chicken and quickly seal, then remove from the pan. Add onion, mushroom and garlic to the pan and fry for 5 minutes until they start to brown. Then add the stock, worcestershire sauce and dijon mustard and simmer until reduced by half. Reduce heat to low and stir in the cream cheese. Return chicken to the pan, cover and simmer gently for 10 minutes.




  • 2 salmon fillet steaks
  • Handful of fine green beans, cut in half
  • 12 cherry tomatoes
  • 12 pitted Kalamata olives
  • 1 tablespoon drained capers
  • Small tin anchovie fillets
  • 6-8 baby potatoes, cut in half
  • Some torn basil
  • Olive oil, salt, pepper and lemon juice
  • Method

Use large oven tray. Sprinkle salmon fillets with lemon juice, salt and pepper and place at one end of the tray. Boil the green beans and potatoes for 6 minutes. Drain the beans and potatoes and add to a bowl with olives, tomatoes and basil. Toss the mixture with one tablespoonful of olive and place at other end of the tray. Place the anchovies over the vegetables. Roast in preheated oven at 190 fan for 10 minutes. Remove from oven, dish up salmon and stir vegetable and anchovy mix together and serve. I don’t always put in the potatoes unless I want a more substantial meal. And of course anchovies to taste, I use half a small tin, Karen uses the whole tin.