All posts by Heather


Ingredients, serves 4.

  • 8oz Basmati rice
  • 2 tbsp Olive oil
  • 4 Skinless, boneless chicken thighs sliced into thin strips
  • 1 tbsp Runny honey
  • 1 Onion, chopped
  • 1 Red pepper, diced
  • 2 Sticks of celary, diced
  • 1 Gourgette, diced
  • Small knob of fresh root ginger, grated
  • 2 Garlic cloves, grated
  • 1 tbsp medium curry powder
  • 3 tbsp light soy sauce
  • 1 tbsp sweet chilli sauce
  • Juice of half a lime


Boil rice in salted water, drain then rinse in cold water and ser aside. Season the chicken strips with salt and pepper. Heat oil in frying pan and add the chicken. Dizzle with honey and fry for 2 to 3 minutes, turning frequently. Remove from pan and set aside. Add the onion and vegetables to same pan and fry for four minutes. Add the ginger, garlic and curry powder and continue to fry for another minute. Add the cooked rice, soy sauce, chilli sauce and lime juice. Stir until all hot and return chicken to pan.

Lamb and Lentil Chilli

For 4 to 6 people


1 large onion finely chopped

2 garlic cloves

400g tin chopped tomatoes

1 x 300g aubergine cut into 1/2 ” dices

5 0z red lentils

10 oz diced lamb leg steak

1 teaspoonful turmeric

2 teaspoonfuls mild chilli power

2 teaspoonfuls ground cumin

1 teaspoonful ground coriander

1 teaspoonful light brown sugar

1 tablespoon lemon juice

Small bunch of mint, roughly chopped

5 fl oz natural yoghurt


Put onion and garlic into a large pan with 100mls of water, simmer for 5 minutes, then add tomato, aubergine, lentils, lamb, spices, sugar, lemon juice and 300mls of water. Bring to the boil, cover and simmer for 1 hour until tender. Season with salt and pepper and stir in the mint and yoghurt. Remove from heat and serve with basmati rice.


John’s Lentil Soup

Makes about 10 Bowls


  • 3 Cups Lentils
  • 1 Cup Yellow Split Peas
  • 1 Smoked Gammon Joint
  • 3 Small Leeks
  • 1 Onion
  • 4 Large Carrots
  • 1 Small Turnip about equal quantities to the carrots.
  • ½ Head of Celery
  • Salt & Pepper
  • Ham Stock Cubes


In a large soup pot, boil the ham for 1 ½ hours, then add the yellow split peas and boil for a further 30 minutes.

Remove the gammon and use for main meal (Dress and Roast) cut of the ends and chop up for putting in the soup later.

Into the pot add all your lentils and chopped veg.

Add about 2.5 litres of water or enough that it looks about right!

Boil for 40 minutes on a rolling simmer.

Blent everything. If it is too thick add more water.

Taste – if not hammy enough add another Ham stock cube, before seasoning, then season to taste after.

Add back the chopped up ham.

Hamish’s Egg & Cress Sandwiches

Every Christmas Eve Hamish insists on making egg and cress sandwiches when we have neighbours round for a few drinks and snacks.
1 half loaf white good quality medium cut bread
9 medium eggs
3 punnets cress
1 tbls good salted butter
1 tbls Hellmans
Salt to taste
How difficult can it be. Boil eggs for no more than 5 minutes and scoop out while still hot and crush with a fork whilst adding the mayo and butter. Keep aside to cool but don’t put in fridge because it makes it too difficult to spread. Then go for it and spread eggs onto buttered slices. Cut the cress 1cm from the top and sprinkle over the slices. Top up and cut off the crusts leaving some to look home made. Sprinkle a wee drop cress over to make it look good.