Barbecued provencal mussels



There’s nothing more I like that cooking outdoors. Wherever I can do it, I will. Yesterday was in my lovely little garden which is great as I can pick whatever herbs, fruit and vegetables I want. I get really bored of typical bbq food, i.e. burgers, hot dogs, sausages etc…that a lot of us Brits do. So if you are like me and want to cook something easy but a little more adventurous then this recipe will be for you. Especially if you like seafood!


The only thing I would stress is that cooking outdoors, some bbq’s, fire pits, outdoor ovens with have different strengths to how hot they are and how quick things will cook. It also will change in time to how much other ingredients you put in there along with the mussels.



( Serves two as a main course portion )

  • A 1kg bag of fresh Mussels ( Mine were Scottish )
  • half an onion diced finely
  • 1 small courgette diced finely
  • A good handful of tomatoes. Sliced in half. I used my own homegrown ones which were golden ones and some piccolo red ones.
  • 2 cloves of garlic finely chopped
  • A few slices of a funnel bulb diced finely and also a few fronds
  • A handful of parsley ripped roughly
  • a pinch of sea salt
  • A good splash of white wine. I used Sauvignon blanc. Plus a good splash for yourself!
  • 2 knobs of unsalted butter
  • Also I used a branch of bay, thyme and Rosemary to smoke underneath the embers. The smell is amazing!





  • De-beard and clean your mussels including taking off any barnacles. Rinse them under cold water.
  • Make a bag/parcel with foil and place in your Mussels plus all other vegetables and herbs. Add your wine and place the butter over everything.
  • Close up your foil parcel and place onto your bbq.
  • This will Cook for roughly 12-15 minutes ( Times may vary ) If you are cooking with just the mussels, it will take less time.
  • After half way through take off and check how far it is cooking. Stir will a spoon and place back on the bbq.
  • When everything is cooked through, take off, pour into large bowls and serve with some crusty buttered bread.




Lamb Kofta Wraps

  I normally like to keep my work recipes separate to the ones I do on here, but occasionally, I just have to share some with my readers and this recipe is one of them.
  The weather today here in the Uk is a scorcher so I felt I had to share this with you for a perfect easy, quick dinner that won’t have you sweating over the oven! 

  These are a great favourite in our house especially at this time of year and throughout Summer.  I tend to cook these as a great Sunday alternative and of course when the Sun is out, the BBQ can be lit. We don’t tend to buy Lamb that often because of price, but if your budget takes you a bit further, it’s a great treat to have. I always freeze some down so that they are there when money doesn’t stretch that far.

   Ive added a spice of Ras el hanout which is a spice blend from North Africa. It is widely available now and gives it that extra flavour such as Garam masala does in Indian Cuisine.  It is a great Blend that can be used in many recipes, of which, I do!
  Once all wrapped up, these are so Juicy and fresh tasting with all that salad packed in and of course with the little added bonuses of Lemon, Yoghurt and pickled chilli peppers, It’s a match made in Heaven. 
 Once you’ve had these, you’ll be making a lot more I assure you.

Lamb Kofta Wraps:

(Makes approximately 14 Koftas)


  • 500g Lamb Mince
  • 2 Tbsp Rapeseed Oil
  • 1 medium Onion diced finely
  • 1 tsp Ras el hanout ( I use Spice Kitchen for all my dry spices, they are fantastic)
  • 1 tsp Ground Cumin, 
  • 1 tsp Ground Coriander,
  • Half of a small Green Chilli chopped finely
  • 2 cloves of Garlic Chopped Finely
  • 1/2 Tsp Chilli Powder
  • 1 Level Tbsp Tomato Puree
  •   Sea Salt and Cracked Black Pepper for seasoning 
  •   Small handful of Fresh coriander chopped finely


  • A selection of Salad leaves such as Watercress, Rocket, Mizuna (to give a peppery) taste
  •   White Cabbage Sliced fine (to add crunch) You could use Iceberg if you can’t get it.
  •   Salad Cress
  •   Red onion sliced through the whole onion very finely 
  •   Cucumber sliced fine
  •   Fresh Mint leaves
  •   Fresh Coriander Leaves

  •   Soft Tortilla Wraps , If you want to have a go at making your own Flatbreads, I have my recipe click here
  •   Plain Greek Yoghurt
  •   Lemon to spritz over
  •   Pickled Chillis ,if required, to add extra hotness and authenticity (Can be bought in most world sections of supermarkets)


  • Fry off your Chopped Onion and add your dry spices (Ras el hanout, Cumin, coriander and Chilli powder). Cook for a minute, stirring and allowing not to burn.
  • Add your Garlic and fresh chilli and cook for another minute or two or until onions have started to colour and your Garlic isn’t burning.

  • Add some salt and pepper to season and pop this mixture into a bowl to cool.

  •   In a separate Bowl place your Lamb mince, tomato Puree and a little more Salt and Pepper. Pop into this bowl, all your onion and herb mixture.

  • Mix all ingredients together with your hands and add your Chopped Coriander.

  • Take a small handful of your Kofta mix and start to form a ball in your hands, then slowly shape more into an oval shape. Do this repeatedly with all your mixture. 

  • * N.B If you do too many you can freeze them at this stage.

  • Fry off your Kofta’s in a little oil as with lamb you wont need too much. Turning so that each side is cooked well.

*  Warm your Tortillas to packet instructions and then assemble your Wrap. Add a little salad, then meat, then salad. Spritz Lemon, add chilli if you wish and drizzle with Yoghurt and you’re ready to go!


BBQ roast chicken pizza




Pizza is one thing in our household that we make every couple of weeks. Reason why? Its cheap, you can use things up in your fridge and you feel like you’re having a takeaway but with better benefits.  Its very, very tasty and ultimately satisfying when you make your own.

I have so many families that have said to me in the past that they don’t have the time to do this, but I beg to differ…

Firstly the dough takes 5 minutes maximum to make, 30 minutes to rise and yes then putting on a topping and baking…another 18 minutes (approximately)  Not long hey? Surely that is the time it takes for a family to decide firstly what cuisine they are having? Who the takeaway is going to be, ordering and then waiting? Thing is…the great thing is, YOU and your FAMILY have made it and put on exactly what you want on it!

That’s really what I wanted to show you in this write up and when I went on my regular slot with Ben Jackson on BBC Radio Leicester a couple of weeks ago. It’s a great recipe to do together as a family and more to the point, the one we did here cost roughly around 85p-£1 per pizza! Bearing in mind my plain flour only cost me 45p for 1.5kg bag!

So imagine if it was just cheese and tomato, or another vegetarian option? Would be a lot more cheaper too! This week is half term, so why not have a go at making them or even on a weekend sometime.

Here I am showing Ben Just how super easy and cheap it is to make these tasty pizzas at home:

Roast BBQ Chicken Pizza:


Ingredients  ( Makes two large pizzas)


 –  500g Plain flour

–  Good Pinch of Salt

–  A drizzle of Rapeseed Oil or Extra virgin Olive Oil

–  1 Sachet of fast action dried yeast

–  350ml of warm water added a bit at a time




–  Roughly 1/2 Tin of Chopped Tomatoes (400g tin)

–  1 heaped Tbsp Tomato Puree

–  A few Herbs such as Oregano, Thyme, Rosemary etc chopped

–  BBQ Sauce

–  Leftover Roast Chicken

–  Bag of Grated Mozzarella (250g)

–  1 Sliced Green Pepper

–  2 rashers Chopped cooked Bacon

–  1  Red Onion sliced




*  Get a Large mixing bowl and add all dry ingredients into your bowl. Pop in a drizzle of your Oil and then start to add in your warm water bit by bit.


*  With a Wooden Spoon, use the Handle to mix, not the spoon end as this is much easier, trust me!



*  Start to mix your Dough together, you’ll feel it starting to Gel. Keep adding your water until you have a nice dough texture. Too wet, you need to add a little dusting of flour.


*  On a floured work surface, just bring the dough together with your hands, kneading only slightly.


*  Leave the dough in the bowl, cover with a warm, damp tea towel and place in a warm place. I put mine in the Airing cupboard. Leave for about 30-45 mins to rise.


*  Bash together with a fork in a bowl or in a Food Processor your Tomato Puree, Tomatoes and herbs.


*  Preheat oven to 200c


*  Once the Dough is ready, Sprinkle some flour onto a work surface and shape the dough out flat using your fingers as thin as you can. You can put onto a tray first if easier.


*  Add the Tomato paste allowing to leave an inch all around the Pizza. Add on top the bbq sauce, not too wet though.


*  Pop on a little cheese, then veg, meat and cheese again. Pop in the oven for 15-20 minutes or until pizza is done.