Category Archives: Lunch/ Savoury Snacks

Cavolo Nero & Sweetcorn Quesadillas

These Cavolo Nero & Sweetcorn Quesadillas a delicious vegetarian lunch or snack. Who could resist a cheesy quesadilla with a hint of spice?

Cavolo Nero is my go-to vegetable at the moment. You may have already seen me use it in my Chorizo & Cavolo Nero Hash and Easy Chicken & Rice Soup recipes. It has quite a subtle taste which lends itself to being added to recipes with lots of flavour. 

Cavolo Nero is packed full of vitamins and iron which makes it a great addition to lots of meals. I decided to use it this time to make vegetarian quesadillas. I’ve already got a recipe for Chorizo & Potato Quesadillas but I wanted to make a vegetarian version because as I’ve mentioned before we’re trying to eat less meat. 

Can I adapt these quesadillas?

These Cavolo Nero & Sweetcorn Quesadillas are really simple to make and can be easily adapted. For example I have used a red chilli and a pinch of chilli powder. The fresh chilli gives the quesadillas a lovely fleck of colour; but if you don’t have one you can just use chilli powder. You can also really easily adapt the heat by adding more or less chilli powder. If you are making these for children you can obviously completely leave the chilli out. Hopefully the cheese and potatoes will help disguise the veggies if your children aren’t keen!

Do the quesadillas make good leftovers?

The recipe below makes enough quesadillas for two people. You can easily double the recipe when you are catering for more people. I would also recommend doubling the recipe if you would like leftovers. These Cavolo Nero & Sweetcorn Quesadillas make a great lunch whether you eat them hot or cold. 

5 from 9 votes

Cavolo Nero & Sweetcorn Quesadillas

These Cavolo Nero & Sweetcorn Quesadillas a delicious vegetarian lunch or snack. Who could resist a cheesy quesadilla with a hint of spice?

Course Lunch
Cuisine Mexican, International
Keyword Sweetcorn, Cavolo Nero, Quesadillas
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2
Calories 462 kcal
Author Curly


  • 300 g potatoes
  • 1 tsp sunflower oil
  • 50 g cavolo nero washed and stems removed
  • 1 red chilli
  • 198g tin sweetcorn drained
  • ½ tsp sea salt
  • pinch ancho chilli powder
  • 70 g cheddar cheese grated
  • 2 large flour tortillas
  • spray oil


  1. Peel the potatoes and dice. Boil in salted water for 10 minutes or until just tender

  2. Add the oil to a frying pan over a medium heat and add the potatoes. Using a wooden spoon, smash the potatoes slightly before adding the cavolo nero, sweetcorn and red chilli 

  3. Cook for 5 minutes until the cavolo nero has wilted and the potatoes are broken down. Set to one side 

  4. Take one tortilla and scatter cover one half with a quarter of the grated cheese

  5. Add half of the potato filling on top of the cheese and spread out until it is even and right up to the edge 

  6. Sprinkle with some more cheese and fold the plain side of the tortilla over onto the filled side

  7. Heat a large frying pan on a medium/low heat. When hot spray with oil. Place the folded tortilla into the pan and cook for 2-3 minutes before it is golden brown

  8. Carefully flip the tortilla over and cook for a further 2-3 minutes until both sides are golden and the cheese is melted

  9. Repeat with the rest of the ingredients to make the second quesadilla 

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Cavolo Nero & Sweetcorn Quesadillas
Amount Per Serving
Calories 462 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 36mg 12%
Sodium 1036mg 43%
Potassium 1039mg 30%
Total Carbohydrates 54g 18%
Dietary Fiber 6g 24%
Sugars 8g
Protein 18g 36%
Vitamin A 15%
Vitamin C 68.1%
Calcium 32.9%
Iron 38%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Balti Pies

Crisp and flaky pastry filled with deliciously spiced chicken. These Chicken Balti Pies are a fantastic lunchtime treat that are simple to make. 

Years ago when I was still at school, I wonderful thing came into my life. A balti pie. This fantastic creation came from Morrisons and was so tasty! My Mum was a fan too and it used to be a treat for a weekend lunch for us. 

We happily ate these for years; until one day. Morrisons decided to stop making them and ruin all of my hopes and dreams! I still haven’t forgiven them for their terrible decision, but maybe it was just Mum and I buying them?!

All these years later, the little cravings in my head became too loud for me to ignore and I had to have a go at making them myself. Obviously I didn’t have their recipe, so I have made my own version. 

This is a bit of a cheat’s pie as it used shop bought ready-rolled pastry and a curry paste mix. Neither of these I am ashamed of as they make these Chicken Balti Pies easy enough for anyone to make. And that is the main thing because everyone needs a Chicken Balti Pie in their life!

As I was making these Chicken Balti Pies, I wasn’t sure if they were going to turn out exactly as I wanted them. Let’s face it, sometimes new recipes do not work out quite right the first time! But as soon as these came out of the oven I thought these were going to be a winner! 

I finished photographing them and then ate half of the pie I had cut open. It took all of my willpower to not eat the second half. But as the kind wife I am, I went and gave it to Mr Curly and then went back to the kitchen. Not long after, in he came asking me if they were difficult to make. When I told him they were really quite simple (thanks to my little time saving tricks); he asked if I could make them every week from now on because they were incredible! He is particularly fussy about a few things; bread, chocolate and pastry. So when he told me how much he loved these Chicken Balti Pies, I knew I had done something right. 

I was chuffed with the rich mildly spiced chicken filling and the crisp flaky pastry (no soggy bottoms here!). Also the nigella seeds add a lovely extra flavour to the pastry so I really recommend not to skip this step! Do not worry if they look a bit like a child has made them, mine did and they looked much better when they were cooked. Just don’t get too excited and put too much filling into each pie as it might try to escape when you seal the pies. 

These Chicken Balti Pies would also be great for the festive period. Swap the chicken for leftover turkey for a great way to use up Christmas dinner leftovers and add a bit of much needed spice. 

5 from 14 votes

Chicken Balti Pies

Crisp and flaky pastry filled with deliciously spiced chicken. These Chicken Balti Pies are a fantastic lunchtime treat that are simple to make. 

Course Snack, Lunch
Cuisine Indian, British
Keyword Chicken, Pie, Curry, Balti
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 552 kcal
Author Curly


  • ½ tsp vegetable oil
  • 1 small onion finely diced
  • 2 cloves garlic finely diced
  • ¼ tsp salt
  • 6 tbsp Balti curry paste
  • 450 g chicken breast (3 small breasts) cut into small chunks
  • 400 g chopped tomatoes
  • 50-100 ml water
  • 2 x 375g packs ready rolled puff pastry
  • 2 tbsp semi skimmed milk
  • 2 tsp Nigella seeds
  • spray oil


  1. Heat the oil in pan over a medium heat. Add the onion to the pan along with the salt and stir for 2-3 minutes until softened. Add the garlic and curry paste and cook for a further minute

  2. Add the diced chicken to the onions and cook for 2 minutes until the chicken has turned white

  3. Add the chopped tomatoes and water. I add the water to the empty tomatoes tin as it helps get the last of the tomato juice from the tin

  4. Leave the chicken to reduce on a medium-low heat for 15 - 20 minutes stirring occasionally. You want the sauce to become thick 

  5. Leave the chicken to one side to cool slightly while you prepare the pastry. Preheat the oven to 170ºC (fan assisted 190ºC non fan)

  6. Unroll the pastry and cut each sheet into 8 rectangles

  7. Add one large spoon of the chicken filling to the centre of 8 out of the 16 rectangles. Make sure you leave a small border around the outside of each rectangle

  8. Brush around the edges of each of the pastry rectangles with filling with milk. Add a plain rectangle of pastry on top of each rectangle with filling. Gently press the who rectangles of pastry together. Using a fork, press the tines around the edges of the pastry to make a seal. 

  9. Carefully transfer the pies to baking trays sprayed with oil. Brush the tops of the pastry with milk and sprinkle with a few Nigella seeds. Bake in the oven for 30 minutes or until the pastry is golden brown

  10. Serve warm or chilled

Recipe Notes

These Chicken Balti Pies will keep in the fridge for a couple of days. They may loose their crispness slightly so if you want to reheat them, use the oven rather than a microwave as this would make the pastry soggy. Make sure the filling is piping hot before serving. You can eat them cold if you would prefer. 

Nutritional information is given as a guide only.

Nutrition Facts
Chicken Balti Pies
Amount Per Serving
Calories 552 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 36mg 12%
Sodium 211mg 9%
Potassium 307mg 9%
Total Carbohydrates 2g 1%
Sugars 1g
Protein 12g 24%
Vitamin A 1.5%
Vitamin C 6.7%
Calcium 2.4%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.

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Mustard & Sage Sausage Rolls

These Mustard & Sage Sausage Rolls are packed full of delicious flavours perfect for eating warm or cold. The only issue is they definitely won’t last very long!
     Sausage rolls are a thing of beauty. Who doesn’t like a tasty sausage roll?! Well obviously not vegetarians and vegans, but excluding that I don’t think I have ever met someone who doesn’t like a good sausage roll. 

Using shop bought pastry is nothing to be ashamed of! It means making sausage rolls yourself isn’t hard and doesn’t take long at all. I also prefer making sausage rolls myself because you know exactly what is in them and can buy a good quality sausage. 
 I made my Turkey & Cranberry Sausage Rolls last Christmas and one of our friends really liked them. So when we met up for this birthday, I thought I would make him another variation which is where I came up with these Mustard & Sage Sausage Rolls. 

Pork and mustard are a classic combination. I really like to use wholegrain mustard because it is a more subtle taste than other types of mustard. Although it looks like I have used a lot of mustard in these sausage rolls, the flavour is not overpowering at all. 

Sage is another flavour that works really well with pork. I have lovingly been caring for my herbs throughout the hot weather we have had this summer and take any opportunity I can get to use them in my recipes. The fresh sage mirrors the flavours in the sausage perfectly. 

Lincolnshire sausages are great for these Mustard & Sage Sausage Rolls because they typically have sage in their mix. If you didn’t want to use a Lincolnshire sausage you could use standard pork sausages or Cumberland sausages. Personally I don’t like Cumberland sausages because I find the too heavily seasoned with black pepper, but I know lots of people like this. 

5 from 4 votes

Mustard & Sage Sausage Rolls

These Mustard & Sage Sausage Rolls are packed full of delicious flavours perfect for eating warm or cold. The only issue is they definitely won't last very long!

Course Snack
Cuisine British
Keyword Mustard, Sausage rolls
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20
Calories 136 kcal
Author Curly


  • 1 x 375g ready rolled puff pastry
  • 400 g Lincolnshire sausages (6 sausages)
  • 3 tbsp wholegrain mustard
  • 1 tsp fresh sage
  • 1 tsp milk
  • Spray oil


  1. Preheat the oven to 200ºC (fan assisted 180ºC non fan)

  2. Unroll the ready rolled pastry and cut it in half length ways. Spoon 1½ tbsp of wholegrain mustard onto each pastry strip. Spread out to form a strip down the middle of the pastry, leaving a gap to either side

  3. Finely chop the sage and scatter it over the mustard 

  4. Remove the sausages from their casing and place three sausages on the middle of each strip of pastry. You will need to stretch the sausages slightly to make them a bit longer to cover the length of the pastry 

  5. Brush one of the long edges of pastry with the milk and then roll the other side of the pastry over the sausage. Keep rolling until the seam of the pastry is underneath. Repeat with the second pastry strip

  6. Cut each long roll of pastry into smaller rolls. Spray two baking trays with oil and then place the sausage roll on them

  7. Brush each sausage roll with milk and then make three small cuts in the top of each with scissors 

  8. Bake in the oven on the middle shelf for 20 minutes or until golden brown

Nutrition Facts
Mustard & Sage Sausage Rolls
Amount Per Serving
Calories 136
% Daily Value*
Sodium 25mg 1%
Potassium 3mg 0%
Calcium 0.2%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.

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Slow Cooker Shredded Pork with Pineapple

This deliciously tender Slow Cooker Shredded Pork with Pineapple has flavours that make it perfect for stuffing into tacos and adding your favourite toppings. 

Something you may, or may not know about me; is my love of obsession with pork. I am constantly looking for ways to celebrate my favourite meat. What better way than to seek inspiration from one of my favourite cuisines – Mexican! 

Pork and pineapple is a combination I have loved for as long as I can remember. When I have a gammon steak, I have to have grilled pineapple with it. The sweet flavours of the pineapple compliment the pork so well which is where I started when coming up with my Slow Cooker Shredded Pork with Pineapple. 

Fresh ingredients are fantastic, but with this recipe I chose to use tinned pineapple. This is firstly because of ease, but mainly because I wanted to use the juice as well as the pineapple and a tin made this easier. You may think that the pineapple juice will make the pork too sweet, but it really doesn’t. It helps keep the meat really succulent. 

Bringing in the Mexican influence, I added some ancho chile. It doesn’t add heat at all, but a depth of flavour that works really well. So rest assured that this is suitable for children and people who don’t like any spice!

I have used this Slow Cooker Shredded Pork with Pineapple as a tasty filling for tacos because who doesn’t love tacos?! Seriously if you don’t love them comment below because I don’t believe such people exist! If you want to serve this with tacos too, I would recommend using the small corn tortillas you can now buy in most supermarkets (or online from Mexican food specialists). If you generously fill the tacos (how else would you fill them), then you should have enough for 8 tacos. For me this works as a filling dinner for two people or a starter for at least four. 

Tacos aren’t your only option though! This Slow Cooker Shredded Pork with Pineapple can be eaten simply with rice, in a tasty burrito or even just with salad. It is so versatile that you could really enjoy it with whatever you fancy!

5 from 3 votes

Slow Cooker Shredded Pork with Pineapple

This deliciously tender Slow Cooker Shredded Pork with Pineapple has flavours that make it perfect for stuffing into tacos and adding your favourite toppings. 

Course Appetizer, Main Course
Cuisine Mexican
Keyword Pork, Pineapple
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 4
Calories 178 kcal


  • 700 g pork shoulder
  • 150 ml pineapple juice
  • 1 tsp sea salt
  • ½ tsp ancho chile powder
  • ½ tsp ancho chile flakes
  • ¼ tsp black pepper
  • 50 ml water
  • 432 g tin of pineapple rings


  1. Add the pork shoulder to the slow cooker along with all of the ingredients apart from the pineapple. Lie a few slices of pineapple on top of the pork and leave set the rest aside. 

  2. Cook on high for 4 - 4½ hours. After the pork it cooked, remove it and the pineapple from the slow cooker. Shred the pork using two forks and add back to the slow cooker. 

  3. Cook the shredded pork on high for a further 30 minutes. 

  4. While the pork is finishing cooking, grill the pineapple for a couple of minutes on each side until you have dark grill marks 

  5. If serving in tacos, fill the tortillas with the shredded pork and top with the grilled pineapple, coriander and sliced chills. 

Recipe Notes

If you're serving this with tacos it makes 8 good sized tacos which I would serve for 2 people as a main course or 4 people as a starter. 

Alternatively cook for 6 - 7 hours on low. 

Nutrition Facts
Slow Cooker Shredded Pork with Pineapple
Amount Per Serving
Calories 178 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 71mg 24%
Sodium 668mg 28%
Potassium 412mg 12%
Total Carbohydrates 5g 2%
Sugars 3g
Protein 21g 42%
Vitamin A 1.5%
Vitamin C 5.6%
Calcium 2%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.

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Garlic & Lime Chicken Thighs

My Garlic & Lime Chicken Thighs are crisp and packed full of the delicious flavours of garlic and lime. The tasty marinade does all the work for you and you can just sit back and enjoy. 

These Garlic & Lime Chicken Thighs are my version of a recipe my Mum used to make us. This recipe takes minimum effort and makes such delicious chicken so it is a win win!

I confess, I am a chicken thigh kinda girl. Whether it’s roast chicken or any other chicken, I prefer the dark thigh meat. It always seems to be more moist and has more flavour than the white breast meat. Having said that, I do not like eating thighs on the bone which is why I always choose to debone the thighs before cooking. 

This recipe is so versatile you can use whatever cut of chicken you prefer – on or off the bone. Whether you are remove the bones yourself or you buy them already deboned; make sure you thoroughly check all of the bones have been removed as sometimes there is the odd stray small piece of bone. Also remember if you are using chicken on the bone, you will need to cook the chicken for longer to make sure it is completely cooked through. 

If you would like even more delicious flavours for your Garlic & Lime Chicken Thighs, buy chicken thighs with the skin still on. This crisps up when cooking and has the tasty flavours of the marinade which makes it even better. However, if you are trying to keep this recipe as healthy as possible like I did, remove the skin and you will still have yummy chicken. 

The longer this chicken marinates, the more flavour the chicken will take on. I recommend preparing this chicken in the morning and leaving it in the fridge for around six hours. If you leave it for longer than this, the lime juice could start to ‘cook’ the chicken so it may start to turn white. 

I love cooking these Garlic & Lime Chicken Thighs on the BBQ where you can get lovely char marks and crisp the chicken up. But as the British weather is incredibly unpredictable, you can bake this in the oven just as easily. This also means you can enjoy the chicken all year round. 

Eat these Garlic & Lime Chicken Thighs hot or cold; either is very tasty. They can be served in so many different ways but I like to make a lightly spiced lime mayo that mirrors most of the flavours in the chicken. The chicken and lime mayo go really well with some salad in a flat bread which is one of my favourite ways to eat them. 

Serves 2 

500g chicken thighs, deboned
Zest of 2 limes
2 tbsp lime juice
3 tbsp olive oil
1 tsp sea salt
2 – 3 garlic cloves, minced

Lime Mayo 
50g light mayonnaise
¼ tsp garlic, minced
Pinch of sea salt
1 tsp lime juice
Pinch of chile powder (I used chipotle)

  1. Debone the chicken thighs if they aren’t already and add them to a dish or a seal-able sandwich bag 
  2. Add the rest of the marinade ingredients to the chicken and mix thoroughly. Allow to marinate for up to 6 hours 

  1. Cook on the BBQ or in an oven set to 190ºC (fan assisted 210ºC non fan) for 20-25 mins turning half way 
  2. For the lime mayo, mix all of the ingredients together in a bowl and serve with the chicken 
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Spanish Baked Chorizo & Beans

My Spanish Baked Chorizo & Beans is a take of a tasty dish I had in Spain. A rich tomato sauce with creamy beans and spiced chorizo perfect as a starter or for lunch. 

I had a very similar dish to this on a recent holiday to Fuerteventura. My parents have a villa out there so it is a lovely place to go to get some sun and sample the local food (and drink). Whenever we go there, we always try to visit one particular restaurant that cooks steak perfectly and has the most amazing garlic sauce I have eaten. 

On our last visit, Dad and I had a baked chorizo and bean dish for our starter. I am a bit unsure of beans which I know sounds silly, but beans and pulses aren’t really my thing; although I am getting better. But any dish with chorizo in was worth a try in my opinion. This dish was so tasty I knew I wanted to try and recreate it when I got home, beans and all!

I took the flavours I remembered tasting and created my Spanish Baked Chorizo & Beans. I bought the chorizo and smoked paprika out there, but you can obviously get delicious Spanish ingredients over here. You can also choose whether to use standard or spicier chorizo. Personally I always buy the spicier chorizo but feel free to whichever suits your taste. The original recipe had large diced onion in it, but if you follow my blog frequently you’ll know I’m not a fan, but please add this if you like it. 

As well as bringing chorizo and spices back with me, I also brought back more of these cute clay pots. They are sold all over Spain and are inexpensive. You don’t have to look like a crazy person with your suitcase filled with anything other than clothes though as I am sure you can buy these back home if you have a look around. 

This Spanish Baked Chorizo & Beans is so simple to make. I believe that anyone could make this no matter their cooking ability. It is as easy as chopping some ingredients, stirring them together in a bowl and then pouring them into an oven dish. What makes it even better is that it looks like was more effort than this!

I served this dish how I had it in Fuerteventura which was with toasted garlic bread. I made this by toasting slices of baguette before adding a mix of butter, garlic and chopped parsley. We then dipped this into the delicious baked chorizo. It is great as a starter or as a lunch dish. 

Serves 4 

2 x 400g tins chopped tomatoes
1 x 400g tin of butter beans, drained
¼ tsp smoked paprika
2 garlic cloves, minced
1 tbsp tomato puree
1 tsp sea salt
¼ tsp black pepper
½ tsp mixed herbs
260g chorizo ring, de-skinned and sliced
1 onion, large diced (optional)

  1. Preheat the oven to 170ºC (fan assisted, 190ºC non fan)
  2. Remove the skin from the chorizo and slice it into roughly 0.5cm thick and add to a large bowl with the rest of the ingredients 
  3. Mix all of the ingredients together and then either pour into one large oven proof dish or four individual dishes

  1. Bake in the oven for 30 minutes and serve with some toasted baguette 
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Sweet Potato & Feta Baked Taquitos

Sweet Potato & Feta Baked Taquitos are a delicious Mexican vegetarian dish. Subtle but delicious flavours in a healthier version of a well known classic. 

The inspiration for this recipe came after a recent trip to London. Mr Curly and I had a fantastic foodie weekend and tried so much delicious food. Before we went to see Sam Smith on concert, we went to Wahaca for dinner. We’d only been there once before where unfortunately pretty much everything I ordered for us was a bit too spicy for Mr Curly. 

This time far more successful and everything we ordered was really tasty. One of the dishes I was really pleasantly surprised with was the sweet potato & feta taquito. I knew I would like the flavours, but it didn’t have any meat in so surely it was just going to be nice? Oh I was wrong, it was so good. 

Obviously I then wanted to recreate it myself at home and add my own twist to it. Honestly, I don’t think you can beat the delicious crispness of a deep fried taquitos. But I try to avoid deep frying in a faint attempt to keep my recipes relatively healthy. So I decided to bake my taquitos instead which is healthier and easier too; win win. 

There are a few ways that you could cook your sweet potato. You could boil it in water or bake it in the oven, but I chose to bake it in the microwave. Boiling it risked it not being dried properly and it would have taken longer to bake in the oven. Feel free to use another method if you would prefer. 

I have deliberately made my Sweet Potato & Feta Baked Taquitos to have quite subtle flavours. I didn’t want any chile flavours to overpower the sweet potato or feta which is why I have showed restraint and only used a pinch. If you are a chile fiend, you can add some more.

These Sweet Potato & Feta Baked Taquitos are best served hot. They can be reheated but I would definitely recommend reheating them in the oven to keep them crisp. These are great for lunch or a starter. 

Makes 6 taquitos 

For the taquitos
600g sweet potato
100g feta 
½ tsp sea salt
¹⁄8 tsp ancho chile powder
Pinch of black pepper
6 mini tortillas 
Spray oil 

For the sauce
50g soured cream
1 ½ tsp lime juice
Pinch of sea salt 
Pinch of ancho chile powder

  1. Cook the sweet potatoes in the microwave for 7-10 minutes until they are soft
  2. Preheat the oven to 190ºC (fan assisted 210ºC non fan)
  3. Allow the sweet potatoes to cool before peeling the skin and adding the potato into a bowl
  4. Crumble in the feta and add the salt, pepper and ancho chile powder and mash together  

  1. Line your mini tortillas out and add a long sausage shape of the sweet potato filling slightly of centre of each tortilla

  1. Roll the tortillas up tightly and place them on a baking tray sprayed with oil 
  2. Bake them in the oven for 20 minutes, turning so they brown evenly 

  1. Make the sauce by stirring the ingredients together in a bowl until completely mixed
  2. Serve hot on a bed of shredded lettuce drizzled with the sauce 
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Chorizo & Cheese Pinwheels

Crisp flaky puff pastry filled with spiced chorizo and salty cheese. My Chorizo & Cheese Pinwheels are so addictive you’ll find it hard to eat just one!
I love pinwheels, they are so incredibly easy, quick and most importantly delicious. They are also very easily adapted to go with lots of great flavours. You may have already seen my Nutella Pinwheels and Cheese & Marmite Pinwheels which are so tasty. 

I wanted to make a meaty pinwheel to add to my collection and chorizo slices came to mind. I love chorizo in any form, but chorizo slices really lend themselves to being used in a pinwheel. I didn’t completely cover the pastry with chorizo slices as it is naturally quite high in fat so I wanted to show some restraint. If you want to be indulgent you can add more chorizo. 

You can use any cheddar you like, but I personally like to use extra mature cheddar because it has a delicious saltiness. Reduced fat cheese doesn’t work so well however as it doesn’t tend to melt as well. Plus there are times to go all out and this is one of those times. 

I would recommend lining your baking tray instead of just spraying the tray directly with oil. This is because they tend to stick slightly to the tray which means you may break the pastry slightly when you take them off the tray.

These Chorizo & Cheese Pinwheels will keep in a airtight container for 3-4 days. You can reheat them in the oven if you would like but they are really tasty cold. They are an easily portable snack or great for a picnic. 

Makes 24

375g puff pastry, ready rolled
100g chorizo slices
100g cheddar cheese, grated
Splash of milk or egg

  1. Unroll the pastry and using a rolling pin, roll until it is 2-3mm thick keeping it on the baking paper it comes with 
  2. Using the chorizo slices, make two lines along the longest side of the pastry
  3. Scatter the whole of the pastry with the grated cheese 

  1. Starting from the long end closest to you, tuck the pastry over as tight as you can. Then using the baking paper roll the rest of the pastry up to create a long roll

  1. Leave to chill in the fridge for 10 minutes 
  2. Preheat the oven to 190ºC (fan assisted, 210ºC non fan) and line two baking trays with a silicon mat or baking paper
  3. Take the pastry out of the fridge and slice into rounds around 1cm in thickness
  4. Place the pinwheels on the oiled baking trays and brush with the milk or egg 

  1. Bake for 10-15 minutes until the pastry is golden brown

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Cheese & Marmite Palmiers

You will either love or hate these Cheese & Marmite Palmiers! Flaky puff pastry with the tasty flavours of cheese and Marmite – I am certainly in the love team!        

These Cheese & Marmite Palmiers will definitely not be for everyone. As the saying goes, you either love or hate Marmite and I am obviously in the love team. 

Cheese and Marmite are a classic combination. I remember my Dad making my sister and I Marmite and cream cheese sandwiches for school which we both loved. I must admit this isn’t a sandwich filling I tend to have very often anymore, but I did want to recreate the flavours.

We are hopefully going to be getting some more Spring-like weather now which means we can start enjoying picnics and eating outside. Picnics are a great British institution but unfortunately we don’t always have the weather to make the most of them! These Cheese & Marmite Palmiers make a great snack for lunch and are easily portable if the weather does stay good enough for a picnic!

You can use whichever cheddar you prefer, but if you would like my recommendation it would be extra mature cheddar. It has a delicious saltiness which works really well with the Marmite and will make it very hard for you to stop eating them!

I first made these using a silicone baking mat – don’t! The butter mixed with the Marmite seeps out as you would expect during cooking and the silicone mat stops this draining away from the palmiers and means they sit in a puddle of butter. As delicious as this may sounds, it stops them from becoming deliciously crisp. So make sure you just spray a baking tray with oil and you will have perfect palmiers!

These palmiers are homemade and I don’t think there is anything wrong with them looking that way. Not all of mine had the perfect palmier shape but they still looked good and they definitely tasted yummy!

Makes 24 

375g puff pastry, ready rolled 
100g cheddar, grated 
40g butter, softened
2 tsp Marmite
1 tbsp milk 
Spray oil 

  1. Unroll the pastry and using a rolling pin, roll until it is 2-3mm thick keeping it on the baking paper it comes with 
  2. Make sure your butter is very soft – you might need to put it in the microwave for 20 seconds so that it is really soft but not melted. Mix the butter with the Marmite until it is a smooth paste

  1. Spread the Marmite paste across the pastry and then sprinkle with the grated cheese

  1. Starting from the long end closest to you, tuck the pastry over as tight as you can. Then using the baking paper roll the rest of the pastry to the middle of the pastry sheet

  1. Then repeat with the other long end to the two sides of the pastry meet in the middle 

  1. Leave to chill in the fridge for 10 minutes 
  2. Preheat the oven to 190ºC fan assisted (170ºC non fan) and spray 2 trays with oil 
  3. Take the pastry out of the fridge and slice into rounds around 1cm in thickness
  4. Place the pinwheels on the oiled baking trays and brush with the milk or egg 

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Chicken & Chorizo Nachos

These Chicken & Chorizo Nachos are packed full of delicious flavours. Crispy tortilla chips covered in melted cheese with heat from the chilies topped with my rich and tasty Slow Cooker Chicken & Chorizo Stew. 

My Slow Cooker Chicken & Chorizo Stew has been one of my most popular recipes since I added it to my blog. It is so simple to make and packed with such tasty flavours that I can see why people like it so much. 

As when you make my Slow Cooker Chicken & Chorizo Stew, you can make a larger batch; I thought using it in another dish was a great way to make the most out of it. I thought the flavours in the stew would go perfectly as a topping to delicious cheese covered nachos. 

Nachos aren’t fancy or complicated, but they are very tasty! Whether you enjoy them as a starter, main dish or even as a snack whilst watching a film they always feel like a bit of a treat to me. 

You will probably have your own preferred way of making nachos so please feel free to adapt my recipe below. If I left Mr Curly in charge of making these I would worry that he might use a whole block of cheese. Feel free to use more or less cheese depending on your preferences. 

The jalapenos can also be added to your preference. I have only just found a love for jalapenos and used to leave them on the side of my plate when I ordered nachos thinking they would be too spicy. I think my spice tolerance has definitely increased over the years which is why recently I braved trying one. I’m now a bit hooked and buy the hottest ones I can find to test myself. Yes I like to live on the edge! My Dad would be so proud of me because the hotter the better in his opinion. 

Obviously you can leave out the jalapenos if you just want the subtle chile in the Chicken & Chorizo Stew to flavour the dish. I also used a pointed sweet pepper honestly just because I thought it was pretty. So you can obviously use a normal pepper if you aren’t being so superficial. 

The condiments you serve with these Chicken & Chorizo Nachos are very important. In my opinion you have to have soured cream and a salsa always works nicely. Unfortunately I haven’t taught myself to like Guacamole yet but this would work really well. Check out my sister’s Guacamole recipe here. 

Serves 2 – 4

1 bag of lightly salted tortilla chips (approx 200g)
1 pointed sweet pepper
Sliced jalapenos in brine
110g cheese, grated
Half portion of Slow Cooker Chicken & Chorizo Stew

To serve
Soured cream

  1.  Preheat the oven to 180ºC
  2. Grate the cheese using a coarse grater and finely slice the pepper
  3. Use an oven proof dish that will allow for 2-3 layers of tortilla chips. Scatter roughly one third of the bag of the tortilla chips across the bottom of the dish 
  4. Then scatter over roughly one third of the grated cheese followed by some of the pepper and as many jalapenos as you would like 

  1. Repeat until you have used up all of the tortillas making sure your last layer is cheese 

  1. Put in the oven for 10-15 minutes until golden and the cheese has melted

  1. While the nachos are in the oven, heat through the Chicken & Chorizo Stew if it isn’t already hot
  2. Once the nachos are nice and golden brown, spoon over the Chicken & Chorizo Stew and add soured cream, salsa and guacamole to your preference 

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