chicken soup for the soul: instant pot or in a pan

Been away, haven’t we? Anyway shut up, nonsense to follow. If you’re here for the chicken soup for the soul, that’s fine, scroll down until you see Willem Dafoe’s cumface. Everyone else, sit back, push out and prepare yourself, because I’ve got a lot to say!

First, a cat update! We’ve been ringing the vets occasionally over the last two weeks to find out how the stray cat we tirelessly and selflessly passed over to another gay is getting on. Good news: they’ve cleaned up his eyes, wiped his bum and found him a new home where he’ll be fussed over and spoiled rotten. The cat’s also doing fine. I did have to affect a genuinely awful accent when I called the vets because I loosely know the woman on reception and couldn’t deal with a guilt trip about rehoming him. We would have – in a heartbeat – only our two cats would have killed him without blinking. They’re hard cats: I’ve seen Bowser fighting a dog before, and Sola sells passable quality gear from her radiator bed. We were reflecting over this and patting ourselves on the back for a job well done when Paul started up with his nonsense about getting a dog. I shut that right down because, although I bloody love dogs, it’s too much of a commitment. With cats you can go on holiday, say, to Canada for five weeks, and as long as you leave their water fountain on, a tin opener within reach and a slab of Whiskas, they’ll be reet. They don’t care. I could die in my sleep tonight and the only concern Sola would show is that she’d have no-one to show her dewy bumhole to first thing in the morning.

We had a proper together-for-twelve-years day out yesterday. We’re not quite at the stage where that involves going to the garden centre and fingering the heathers whilst wishing for each other’s death, thank heavens – besides Paul won’t let me go to the garden centre because it’s right next door to a notorious gay cruising ground and frankly if you’re going to add getting seagulled into your day, you’re better off setting aside a couple of hours. So no, we went to Durham for no other reason than I wanted to go to the fancy tobacconist there and Paul wanted to ogle a bear we know. His was the better suggestion because he was fine (he had every episode of Juliet Bravo on tape!) and the tobacconist had nothing I needed and an unhelpful attitude. Paul, fan of a creaking apophthegm, told me that we’d come all that way for nothing and I could put that in my pipe and smoke it. How we laughed as I practised filling out a form D8 on his back with a rusty compass. We had a couple of drinks in a pub that gave me 60p change from a tenner for two pints and therefore made an enemy for life, then wobbled our way into a Wetherspoons.

Mentioned where we were to a good friend (introducing Paul II) who immediately sent us drinks via the app: I say drinks – he got me a double chambord (excellent choice, because I love insulin chasers) and Paul a glass of milk and a smoothie (he was driving, and Paul II is nothing if not a keen observer of the laws of the land) with some biscuits and crisps. Paul II tried to have Paul I’s milk delivered in a saucer for catty reasons but sadly, Wetherspoons weren’t playing ball.

Let me tell you: Brewdog Punk IPA combined with chambord and banana smoothie is a struggle to keep down, even for me. That app is cracking for mischief and I very much look forward to throwing it open to a group of 80,000 in due course. My liver has already taken a kicking – it’ll look like a pickled walnut by the end. Wandered back to the car, popping out little Chewit-scented burps and chewed-it-scented farts all the way – happened across an argument between a couple across the road. Spent ten minutes ‘tying my shoelaces’ so we could earwig from afar and it was a gloriously tawdry tale of cheating, shouting, adding ‘man’ onto every other word ‘Darren man for fucks man it meant nowt man’ and crying. We had to stop gawping when she clocked me trying to get a surreptitious recording of her grief: I don’t fancy breathing my last in a mist of Exclamation and spittle.

Went for a late dinner in Newcastle and I made the fatal error of saying to Paul he could pick anywhere he fancied. He fancied Chiquitos. I mean Christ, Newcastle has some proper exciting places to eat and he chose the last-resort restaurant of a regional airport. I had forgettable nachos and a beef burrito that celebrated Christmas in 2017. Paul had some jalapeño poppers and a chicken quesadilla that tasted like sandwich spread folded into one of those trays cheap pizza comes on. I ordered myself a honey and rhubarb margarita which tasted like a Strepsil and Paul’s cuba libre was adorned with a piece of palm and three fruit flies. We aren’t ones for complaining because we’re not devoid of all joy but didn’t fancy the desserts, so paid via the wee app thingy so we didn’t have to tip and made a dash for the escape room we were booked in for.

We’re all about escape rooms at the minute and reckon this was probably our 60th room – we’re still terrible at them, but always escape amidst much yelling and fretting. You know who I feel sorry for? The operators watching us on CCTV – we’re competent enough to crack on ourselves but they’re treated to all manner of sinister sights, including my arse-crack pushed up against the CCTV whilst I clit about trying to find clues. You’ve never lived until you’ve seen a 34″ waist pair of Calvin Klein knickers stretched over a 38″ waist. The name band looks like Japanese. Paul is no better – because he has absolutely no arse at all his trousers spend all their time jostling around his knees, meaning his cock and balls tumbling around in his Tesco boxers appear with frightening regularity. We finished the room with nine whole minutes to go and that’s after spending ten minutes furiously arguing over a combination lock, which, for the record, I was absolutely right about. The argument ended when I used my foot to tip him over as he bent to pick up the lock, leaving him rolling on the floor like the gluttonous turtle he is. We celebrated by having our photo taken and then immediately deleted because we look like two hot-water storage tanks, and then, after a brief stop to add more shit to the bottom of my shoes by visiting a Hungry Horse pub for a Stella, we were off to the cinema.

And how’s this for bliss: a cinema to ourselves. I spend all my time whingeing at Paul to come along to see superhero movies and he always says no, because the spinning fights make him queasy and they’re all the same. Please. Yet, in a rare moment of complaisance he readily agreed to come along and see Aquaman yesterday – I can’t imagine why a JASON MOMOA led movie would catch his interest but he certainly seemed more keen than joining me for Spiderman, for example. Actually, Spiderman 3 remains a sticking point in our Paris-car-crash marriage: our first date* involved us seeing that at some pokey Portsmouth cinema. Paul enjoyed it at the time – though it was probably just because he was sat next to the fragrant beau-ideal that is I – but even since has hurled it back in my face as ‘me suggesting bad movies’ whenever I point out my flawless record for choosing films. That’s how I knew we were a couple for life, you know: he shared all of his Revels with me, and not just the shitty raisin ones. Something I forgot yesterday when I almost snapped his fingers as he tried to reach into my £8.96 bag of pick-and-mix to steal a cola-cube: you can fuck right off, mate, you chose ice cream and picked shit flavours so I wouldn’t want to try any. I’m as wise to his games as he thinks he is to mine.

*I’m going to call that our first date, because me noshing him off behind the Spinnaker seems less romantic (he’s the one night stand that never went away!)

Aquaman was absolutely class though. Proper popcorn movie: brilliant action scenes, Patrick Wilson chewing the scenery like me with a vegan sausage roll and a villain who looks like a giant cock blowing things up. Highlights: Australia’s nana Nicole Kidman in a full-on action scene braying the shit out of water meanies. Jason Momoa ensuring I’ll be seeing those eyes whenever I shut my eyes during a “quiet moment of reflection” (I suppose I fell in love with him – like you do!). Fucking Pitbull sampling Rains of Africa during the bit in the movie when they go to Africa. Willem Dafoe in a good-guy role for once instead of being the last-minute turncoat like he always is (Willem Dafriend?) although I argue he’s never acted better than when he was knocking Sandra Bullock about in Speed 2:

Scary how much he looks like Paul’s mother when she finds an unopened 20-deck of unfiltered Rothmans in her boob creases, there. Anyway, final added bonus of the night? Empty cinema means time for shenanigans and I gave Paul a ‘thanks-for-coming’ handjob during the quiet bit in the middle. He seemed pleased (I was just a shag – I knew that!) and we agreed to meet again for the sequel. Came home, and so to bed.

And that’s that! Suppose we’re a recipe blog and I should bang out this chicken soup recipe, eh? Now look here: you can’t make a chicken soup look attractive in photos, you can’t. So don’t judge.

Oh and if you don’t have an Instant Pot, don’t shit the bed: you can make it in a pan too. Pleb.

chicken soup

chicken soup for the soul: instant pot or pan!

Prep

Cook

Total

Yield 8 bowls

Yes that's right, just a bog-standard no frills instant pot chicken soup recipe, or use a pan if you're still mastering the basics. We'll cover both. This might look like a bowl of arse but damn it if it doesn't taste good!

This recipe comes from A Saucy Kitchen, and we've adapted it for SW. Take a look at her site though, there's all sorts of tasty shizz on there!

Ingredients

  • two large stalks of celery
  • three carrots of indecent size, sliced
  • one giant onion, sliced and diced
  • two big handfuls of mushrooms, sliced
  • two cloves of garlic, minced
  • 1 tsp of rosemary
  • 1 cup of wild rice (we buy ours in Tesco) (but feel free to use white rice)
  • 3 big chicken breasts
  • 1200ml of good quality chicken stock (low sodium is better so you're not clutching your arm in fright later)
  • Now honestly, you can add anything into this soup veg wise - don't be frightened

Instructions

Instant Pot

  • press the sauté button, wait for it to heat up and then add a few sprays of olive oil - or if you're sensible, like us, a good glug, and don't count the syns because oil is good for you - add the onion, celery, carrots and mushrooms and cook for three minutes until they're softened
  • add the garlic and rosemary and cook for another minute
  • add the chicken breasts (whole), stock and rice
  • seal the Instant Pot, cook on high pressure for five minutes (select Manual and then five minutes) and go pick your bum whilst it does its thing
  • let it depressurise unless you fancy putting a new parting in your hair with the roof tiles from your house
  • lift out the chicken and shred it on a chopping board and tip it all back in
  • let it sit for a few minutes to thicken nicely and then eat!

In a pan:

  • saute the veg
  • add the stock, rice, chicken and everything
  • cook until the chicken is cooked through
  • shred

I mean haway.

Courses soup

Cuisine dunno, something fancy

Want more Instant Pot recipes? No bother cock – fill yer boots:

Enjoy!

JX

cheddar cheese risotto – don’t mind the chest pains

Cheddar cheese risotto. Listen, if that doesn’t put a teardrop in your knickers then you’re dead inside and no amount of me luridly describing Jason Momoa spitting in your mouth during rough sex is going to get you in the mood, is it? What an opening sentence! It’s Saturday, so that means new post day, and here I am, up at the crack of dawn feeling sorry for myself because Yodel are delivering a parcel and that means having to set aside fourteen years to anxiously pluck at the blinds in my living room and wait for the delivery man to come sauntering up the street to the house next door to put a ‘sorry we missed you’ card through their door. They’re not sorry.

I’ve been suffering with a particularly severe form of tinnitus the last few weeks and I can’t deny it’s been getting me down. I’m alright at work, surrounded by noise, but first thing in the morning, or when I’m sitting on the toilet, or just drifting off to slumber, I hear it – this slightly camp, Liverpudlian/Oxford/Welsh accent (imagine if Inspector Morse fucked Cilla Black, and then sent the offspring to a detention centre in Llandudno (and a consonant please, Rachel) and you’ve got the idea) mewing away saying ‘when are you posting part two of my article, you fat, unloved bastard’. It’s been especially distressing the last couple of weeks when it’s become an endless barrage of lisped letters and threats so thinly-veiled you could use them as petrol station shit-tickets. So, without further delay, and possibly because there’s a real threat of my eyes being set on fire if I don’t comply, here’s part two of Shigella’s guide to the perfect buffet. Please do leave him feedback: he’s a budding writer (in that he’s just learned how to use a pen at 38 years old) and craves attention.

STRONG WORDS OF WARNING: he, like me, has an especially blunt sense of humour. If you are easily offended, boo-hoo, have a box of biscuits and shush. It is, however, a long article, so scroll until you see a plate of pure sex in the form of cheddar cheese risotto if you’re just here for the recipe. But trust me, you’ll be missing out. 

cheddar cheese risotto

click here to read part one – it’ll open in a new window, because we’re super fancy and don’t want to risk losing all that juicy ad revenue

With sausage rolls done, you’ve now got the beige foundation in place. A scotch egg, whilst delicious, is too big to be a buffet food, so go for the mini eggs you can get in every supermarket. You want the ones that contain the egg mayonnaise type mixture inside, don’t do what I did recently and get caught out by one of the fucking awful imposters that have flooded the market. I fell for this trend for fuckery from Marks and Spencer’s of all places (a yellow stickered reduction, obviously, I was only in there to shoplift pants). I got home, tore feverishly into the packaging and lobbed a whole mini egg into my gob (I’ve had the entire patronage of a German Gentlemen’s club in there before, one egg is nothing). I bit down expecting a meaty, eggy explosion only for my mouth to be filled with…ketchup. Now I realise those fancy folk at M&S are my social betters and must know more than me about these things. I’ve tried to be M&S standard but I’m too fat to go fox hunting (have you ever seen a large family car on top of a horse – if not, imagine that, and you’ll see my distress) and my uncle prefers my brother over me so I’ve given up trying to understand their ways. But who in their right mind thinks ‘well Kenneth, if they like smooshed up egg and mayo, they’re going to fucking love vinegary tomato water as well’?

It’s all a bit ‘Heston’ for my liking. All that shit he knocks out for Christmas. Christmas Pudding with a whole plum in, mince pies with half a satsuma, turkey stuffed with a goose, stuffed with chicken stuffed with a divan drawer containing a missing girl from Dewsbury. Like Pandora’s Box or James’ legs, once they’re opened they won’t close. A line needs to be drawn. Stop buying this shit and they’ll stop making it.

Next to your mini eggs, eggs being the keyword here, not Asda own brand red sauce, you need something a bit more robust. You can’t go wrong with pork pie. Whilst I admit I may sound slightly hypocritical by saying I enjoy pork pie topped with and onion chutney or a pickle, these are too fancy for a buffet. Like any good gay I keep the satisfying toppings to the privacy of my own bedroom, kitchen, living room, the woods, the back of a car, the bonnet of a car, next to Boy George’s radiator, public toilets… I’M A PRIVATE KIND OF GUY AND I WISH YOU’D RESPECT THAT. Slice your pork pies into quarters so your guests can decide whether they want a bit with more delicious boiled pig jelly or if they’d prefer to go in dry.

Now you need some crisps. Unless you’re serving them from the bag (you fucking tramp) no one is going to see what kind you’re serving so there’s no need to go posh. Pringles from the tube, whilst convenient, are a fucking nightmare to get out unless you’ve got a Jeremy Beadle style claw-machine hand, so it’s a no to them. I remember a birthday part I went to as a kid where the bowl of crisps was loads of different flavours mixed together. My tiny little mind was blown. Every bite a different flavour? Fucking witchcraft. Things to avoid: Wotsits: you don’t need people wondering round your house smearing orange gunk all over your soft furnishing. Plus, there’s always the risk of getting found out that one of your guests wanked you off to thank you for your hospitality when your husband sees your knob glowing bright orange like you’ve had a tit wank off Katie Price on fake-tan top-up day. Also, I’d pass on the Scampi-n-Lemon Nik-Naks. For obvious, unfortunately-censored reasons. [James edit: aye, I like it near the knuckle, but so do they]

Fancy up your crisps up with a dip selection if you’re so inclined. There is nothing wrong at all with one of those four in one dip packs you get at supermarkets. When serving one of these it is important to throw away the lid before it reaches the table so no one knows what they’re eating. That way people will eat all the dips because they’ll forget which one tastes like the underside of a rent boy’s foreskin after the weekend of the Tory Party conference. If you’re having dips you may as well get breadsticks. When I went to America a few years back my mind was blown to discover a breadstick could actually be a delicious, warm stick of actual bread and not those brittle sticks of dust that could be used as an effective weapon in a prison brawl. Regardless, someone eats them so pop them out and they can be used to mop up residual dip.

A good buffet needs sandwiches. This is the most time-consuming part of the preparation but I’m afraid they’re essential. However, the best part of buffet sandwiches are they fact they’re so arse-numbingly boring that you don’t need to spend ages on the fillings.  You only need to do 3 types of sandwiches, all on bread so white and cheap it would vote leave, get hard over a blue passport and complain their Spanish holiday they got for a tenner from tokens in the Mail on Sunday is ruined by being full of foreigners. Smear liberally with your favourite ‘I can’t believe it’s not dripping’ butter substitute then apply one of the following three fillings:

  • grated mild, flavourless, cheddar from a bag.
  • ham – the kind you get 20 slices for a quid and have to blot with a paper towel to remove excess moisture. One single slice per sandwich.
  • egg mayo – from one of those giant tubs that when you open the house fills with a smell best described as Rolf’s arsehole after his first week in prison.

That’s it. No pickle, no mustard nor any cress. A true buffet sandwich is as basic as a pumpkin spiced latte drank whilst wearing Ugg boots and listening to Ed Sheeran. Cut into wonky quarters and cover badly with cling film so the edges stale slightly until ready to serve.

A buffet staple that is becoming increasingly overlooked these days is food on sticks. I’m not talking the frozen stuff you get from Iceland (I’ll get to them) but the homemade stuff. That’s right people: cheese and pineapple. This is the stuff that childhood dreams and adult wank fantasies are made of. Hacking away at a block of Smart Price cheddar the size of a house brick and spearing it aside a pineapple chunk you’ve fished out of a tin then having it displayed proudly from a foil wrapped baked potato is what this country was built on. Well that or racism, but as one of my friends is black I’d like think it’s this. If I don’t see one of these bad boys on your buffet table you better believe I’m going to fuck your husband and wipe my knob off on your nets after. Britain is already broken, why make it worse?

Now, here’s a controversial one for you but hear me out. You trust me, right? We’re all friends here. I promise it won’t hurt for long, shhhhh don’t cry, just push out as I push in…cocktail sausage and mini pickled onion on a stick. Now unclutch those pearls and let me explain my logic to you. Cocktail sausages are more of a texture than a flavour, they need a fuck load of salt or ketchup to really get them tasting of anything. The sharpness and crunch of a cocktail onion really bloody works with it. Next time you’re setting up a buffet, try it for yourself! Worst case scenario and I’m wrong (but if I managed to convince that jury I fell and landed on every single penis in that football team, then legally I can’t be wrong) then you can serve the sausages and onions separately. But we can’t be friends.  Lovers, but not friends.

These are your buffet staples and you can make large enough quantities to feed everyone without extra fuckery. But if you want to pad it out, supermarket party food is the way to go.  Especially now it’s always on multibuy offers so you can fill your freezer until you need them. Unless like me, it’s 3am on a Wednesday and the fit ginger lad from Greggs as just been around to feed me his YumYum and I feel the need to follow it up with 24 assorted vol-au-vents. If you’re using pre-packed party food the biggest piece of advice I can give you is FOR THE LOVE OF CHER MAKE SURE THERE IS ENOUGH FOR EVERYONE. Got 20 people coming? 40 chicken skewers minimum. Don’t be that fucker that puts out 10. If you are that person, look in the mirror. Take a long hard look at yourself. Who hurt you Brenda? Why are you like this? Most supermarkets have got clever so the party food all cooks at the same temperature so you can do it in advance. Except mini kievs. Do these fresh, no one likes a cold kiev. If there’s no risk of a garlic butter spray that leaves you with third-degree burns then, frankly, it’s a waste of chicken gristle and panko.

What even is panko, anyway?

[James edit: fuck off]

I don’t serve pudding at a buffet, I’m a savoury kind of guy, but if I’m feeling festive I’ll empty a few tubs of celebrations into bowls and scatter them around the table and that usually will do it. I will put on a cheeseboard but my love of cheese is a whole other ten-thousand-word essay.

So, to surmise:

  • hot fork buffet are for wankers who put their Lidl shopping in Waitrose bags before they get out of the car
  • make enough fucking food for everyone
  • beige is best

Thank you for reading. If you’d like to hear more from me, let the cubs know. They’re keeping me in their attic at the moment and I’m having to survive on what I can wring out of their ‘magic’ socks and rainwater. Please send help/cash/nudes.


I know, right?

You’re back with James now, don’t worry. The gay sex jokes are just as laboured but at least you won’t be starving. Please. You’re always hungry. Neither of us got to the point of scrolling right to the end of the available sizes on H&M and crying from being moderate with our food intake.

Food time. This is another recipe we’ve ‘appropriated’ from Nigella, but she’s cool, she’ll appreciate the thought of two fat blokes shrieking in the kitchen as they tip an entire worktop’s worth of grated cheddar into the risotto pan. You, with those raw thighs, ought to stick to the SW recommended amount of cheese.

cheddar cheese risotto

cheddar cheese risotto: with ham and leeks and everything

Prep

Cook

Total

Yield 4 servings

Right, look - risottos take a bit of time, and I actually made this the proper way by adding ladles of stock one at a time, stirring until absorbed and gazing icily into the sitting room where Paul was watching telly whilst my ankles ached. But you can do it the twochubbycubs way too: just throw all the stock in, bang the lid on and walk away for twenty minutes or so. I don't care, I'm not your mother: if we were, you'd never go out wearing that, young lady.

I use butter in this recipe because it's nicer, but if you wanted to make it syn free, just use Frylight. Pfft.

Ingredients

This makes enough for four, but only uses four Healthy Extra A choices. Because that matters. So don't worry, if you're being a fatty fatty bum bum, you can have an extra Healthy Extra A later. But I don't care.

  • 25g butter (7 syns, if you use reduced fat butter, or if you're like me, make out like you did but actually used proper full fat butter because it's sexier)
  • 5 finely sliced baby leeks
  • as much shredded/cut-up ham that you have
  • 300 grams risotto rice
  • ½ teaspoon dijon mustard (which I'm not synning, and you can fuck right off if you're worried about a tenth of a syn)
  • 1.2 litre hot vegetable stock
  • 120 grams grated extra mature cheddar cheese
  • 2 tablespoons chopped fresh chives

Instructions

  • melt the butter on a low heat and add your leeks - allow to soften and burble away nicely
  • add the mustard and the rice and stir everything through, coating all the rice in that delicious, filthy butter
  • now, it's up to you:
    • add all the stock at once, throw the lid on and allow to simmer for about twenty minutes until cooked; or
    • add the stock one ladle at a time, waiting for the stock to be absorbed before adding more - this makes a creamier risotto and is generally worth the effort but, I know, that Chat magazine isn't going to read itself
  • once the rice is cooked, add the cheese and ham and stir, saving a bit of ham for the top if you're fancy
  • sprinkle with chives or, if you're like me, leave them in the fridge

Enjoy!

Notes

  • for a risotto - and especially if you're going to do the old throw-it-all-in-and-walk-away technique - you want a good heavy pan that doesn't stick - we use Le Creuset because we're posh and Amazon currently have a good range
  • can't afford to spunk £150 on a pan or just plain old tight? No worries - Marks and Spencers currently do a knock-off Le Creuset range which is really decent for the price
  • this recipe is adapted from Nigella Express, one of my favourites
  • add peas, garlic, peppers, bacon, any old shite

Courses evening meal

Cuisine stodge

Yum! What more could you possibly want from us?

We have an absolute bucketload of risotto recipes, why not try them?

Enjoy!

Also: 5 February 2019. Sssssh.

easy egg and cheese tortilla pie: breakfast time!

Tortilla pie awaits you at the bottom, under all this guff. Do be a love and take a look.

Yes, we’re back.

It seems fitting that not long after Cher announces her comeback, we make a triumphant return. Listen, I’m robotic, tuneless, ageless and popular with those light in the loafers, but you don’t need to pay £600 to hear me blasting out Believe. I’ll do it for a pack of Frazzles and a quick punch of my backdoor by your husband.

You know they say the road to hell is full of good intentions? Ours certainly is: we fully intended to come back with new recipes after Canada…and we did, briefly, but then we buggered off to Tokyo. Then Christmas necessitated full concentration as we worked on turning ourselves spherical. Our road isn’t full of good intentions so much as it has many lay-bys and each one of them has a Hungarian lorry driver in it who is missing his wife. You know what it’s like – you get your head down, close your eyes and poof – three months have gone by.

How are we? Let’s touch on a few of the regular beats of this blog and I’ll update accordingly. Paul and I are fine: both still fattened by Christmas, not sleeping enough and spending far too much money on trinkets and holidays. We continue on our merry-go-round-and-round of ‘fresh starts’ and ‘let’s get healthy’ but it always dissolves the very second trade comes over who smells faintly of takeaway. I’m a sucker for a fat kebab, after all. We’ve had adventures: thrown ourselves off the Stratosphere in Las Vegas, broke a robot in Tokyo, powerminced around the CN Tower in Canada, Paul’s pregnancy scare – but here we are at the start of 2019 in the unusual position of having nothing planned for the year ahead. I say that, we’ve got bootcamp starting next week so at least I can look forward to a trip in an ambulance and six months of hearing my mother desperately trying to convince the doctors to turn off my life-support. Cheers Christine, but it’s only a sprained ankle.

Tell you one thing though: I still feel old. I’ve never been one for navel-gazing – not least because my navel is currently hidden by my festive tits – but boy oh boy. I’ll be 34 this year, and that means it’s the last year where I can stay in the 25-34 field when signing Paul’s life insurance documents. This is terrifying to me. Assuming my lifestyle of sitting down at any given opportunity and counting crisps as a five-a-day because potatoes grow in the ground catches up with me, I can probably realistically expect to live to just 68. I’m halfway through my life and all I have to show for it is a nice house, many holidays a year and a fabulous beard (his name is Paul). Truly I am cursed. A friend of mine uses the question ‘how many partners have you had in the last three months’ during his visit to the clap-clinic as a measure of his success in life, I use how many months closer to the grave I am. However, I’m not letting this continuing existential crisis bother me, I promise – just a quick quiet sob in the lift at work when I realise my beard is streaked not with manschpackle but the salt-‘n’-pepper that comes to all men.

I asked Paul how he’s feeling and he said he’s alright. That’s the problem with Paul – he paints with words and it’s sometimes so difficult to pin down exactly what he means.

It’s a new year and whilst I’m not given over to making resolutions, I’ve made 4.

Family is fine – parents are working feverishly to make sure I don’t have any inheritance left and, out of the shrapnel that might fall out of my mother’s jackboots (who knew that the Wehrmacht catered for a size 2 shoe?), most of it will be going to my nephew. Tsssk. I know adopting a child out of sheer avariciousness is wrong but if it helps me get my hands on the family silver (the foil in my mother’s Lambest and Bitler) then maybe it’s an option. Gives me something to entertain myself with in between Switch releases.

Work continues ever onwards.

Neighbours – we’re still disliked as though we’ve personally been in each house and walked dog-shit into the carpet. We’ve been here five years and whilst there’s a few lovely ones, we still get all manner of shitty looks whenever we go outside. We get told (and we promptly ignore) where to park our cars, how to cut our garden and what flowers to plant. It’s all so presumptuous – I don’t knock on their doors to give them a guide to douching, although given how full of crap they are it might not be such a bad thing.

And finally, the blog itself. What started as a vanity project for my recipes has become a behemoth and a millstone, but in a mostly good way. We’ve got a few surprises coming down the line which I’M STILL NOT BLOODY ALLOWED TO TALK ABOUT, and lots to say!

Going forward, the plan is a weekly article and recipe, with the odd recipe sprinkled in when we can find the time. This way, you get regular updates but I don’t get myself a nervous breakdown trying to come up with my eightieth euphemism for vagina that night. Kid-shitter. Front-bum. Pink demon. This should also cut down on the sheer amount of idiots who message us whingeing about recipes or asking us to explain the plan in minute detail. I’d sooner rather listen to Ed Sheeran breathing heavily in my eye whilst his ginger beard dances across the back of my neck than have to spend ten more minutes trying to decipher what Shirley ‘School of Hard Knocks’ from Runcorn means by ‘cnt av pastargh hussband on fire owminty syns in tuffpast‘. You don’t know the toll it takes on a man to have 128 notifications of a morning and only three of them from bears with the rest of the notifications being from dinner ladies who should know better. I swear 40% of you only joined Slimming World because they spell sins as ‘syns’ and you thought you’d found a kindred spirit in The Fearless Leader Bramwell.

Kidding. Love you really. Let’s do the recipe then, shall we? Tortilla pie. Dead easy.

tortilla pie

tortilla pie

syn-free cheese, ham and egg tortilla pie

Prep

Cook

Total

Yield 2 servings

You have no idea how much I love Nigella Lawson. There's something about her tremendous hair, elegant way of chatting and her ability to eat absolutely everything with style that warms me to her. This is from her At My Table book, which I heartily recommend if you want to sit with your tongue hanging out. This takes less than five minutes to make and 15 minutes to cook - one of the easiest breakfasts we've ever made. Thank you Nigella!

Ingredients

This makes enough for two people. Cook it, cut it in half.

  • two wraps - make sure they're the HEB allowance, which changes every single time Margaret runs out of ultra-clutch Elnett - currently the Weight Watchers white wraps are free - racist
  • 80g of extra mature cheese (40g being a HEA for one person, but in BOLD NEWS, you're allowed two healthy extras now - so feel free to double up the cheese again!)
  • as much cooked ham as you like
  • four eggs
  • pinch of sea salt
  • optional: add a splash of hot sauce, some slices of tomato, spring onions...anything you like
  • ooooh, fuck that, add bacon - all the bacon

Instructions

  • get yourself a wee sandwich tin and either Frylight it or use a drop or two of oil
  • squeeze one of the wraps into it, making a small bowl
  • drop in the ham, crack in the eggs (don't break the eggs up, you want what looks like a fried egg) and add a pinch of salt onto the eggs
  • add any extras and add a third of the cheese
  • frylight or use a drop of oil to brush over the second tortilla and place it oil side up on top - pinch it down around the sides
  • add all the cheese in the world and a good squirt of hot sauce on the top if you want it
  • bake it in the oven until the cheese is cooked and the wrap has brown and risen up on the side
  • serve with beans

Notes

Courses breakfast

Cuisine breakfast

Delicious. Get it in you.

More wrap ideas? Why don’t you give these a go?

There. All done.

J

baked eggs in cheesy toast: syn-free and quick!

You’re doubtless here for the baked eggs in cheesy toast – it’s easily one of our quickest, easiest recipes – and it’s delightful. You could scroll straight to the recipe – look for the picture – but first, I have an important message. Perhaps you could humour me.

It’s Mental Health Awareness Week, you know. No, I know, it feels like it’s always some sort of week at the moment – I’m still eagerly awaiting the celebrations of ‘Comfortably Upholstered Northern Tubsters’ week, but until the day comes when I’m presented with a perspex sausage roll trophy by, oh I dunno, Gail Platt from Corrie, I’ll need to keep dreaming. But this is an important issue so I don’t begrudge writing about it.

Actually, speaking of Coronation Street, Aidan Connor’s suicide storyline really made me upset – it’s unbearable to think that people keep things bottled up to the point where they feel they can’t cope anymore – so, in the spirit of being open about our feelings, I turned to Paul and admitted that I would have given anything, simply anything, to fall asleep nestled comfortably between the wibbly-wobbly cheeks of Shayne Ward’s bottom. I’ve genuinely never known a man make a Zara funnel overcoat look so damn good. I was reading a news story about the actor where he expressed upset over the fact he’s been called fatty-boom-boom on Twitter and accused of having a dad body. How utterly ridiculous: a bit of a podge belly is perfectly natural as you get older, and I certainly wouldn’t hold his belly against him – I’d just balance it on top of my head in the usual fashion.

The storyline has done some amazing work highlighting that not everyone suffering with mental health problems is a shrieker and a wailer and your (lazy) stereotypical loon throwing their faeces around and punching at the clouds. It shows, rightly, that it can affect anyone, with no barriers, and that’s why it’s important to actually talk about it, get it out in the open, have an honest discussion about it.

I’ve gone on previously about my own mental health issue – health anxiety – and I won’t bore you with the details of it. I will say this, though: another year has passed and this year I’ve managed to beat a brain tumour (because of my tinnitus), mad cow disease (because my mother insisted on buying cheap mince for most of the eighties), Alzheimer’s disease (because I forgot where I parked, once, and that’s because I was driving Paul’s ‘car’ as opposed to my own), sepsis (cut myself handling compost) and breast cancer (another harmless lump in my boobs, most likely a Trebor Soft Mint). It’s exhausting being so healthy, I can assure you. Though that exhaustion is probably chronic fatigue syndrome. Bugger.

If you’re out there, and you’re suffering, there’s only two bits of advice I can offer you – and you’ll have heard them before, but I don’t care: maybe my words will be the ones that hit home, like a determined sperm: talk to someone and don’t give up. Now, choose wisely with the first bit of advice, I’m not suggesting you ring your taxi-rank and advise them that you’re seeing only blackness ahead – if they’re anything like my local taxi service, you’ll get twenty seconds of phlegm-soaked coughing and some racist dialogue in the background. No, choose a family friend, someone from work, a loved one, the cat or even a cushion. Vocalising your issues is cathartic, even if you’re talking to yourself. I’m forever talking to myself and find it reassuring – often those negative thoughts in your head are exposed for the nonsense they are once they float out of your gob. If you’re entertaining the ‘what if’ question (especially with your health), rephrase it as ‘what if it isn’t’ – do you really want to be wasting your life worrying about something that isn’t going to happen or, if it is, you can do bot-all about? For every spoken question you give yourself, provide two answers – the rational and irrational. Give yourself a fuller picture. And mind, if you choose to talk to someone rather than yourself, make sure you choose wisely. They’re few and far between, but there’s some folk out there who will gladly lend you an ear just so you don’t notice the knife they’re sticking in your back.

The don’t give up part, then. It’s such a trite thing to say, but you never know what’s coming around the corner. Well, Paul does, but that’s because he’s got boggle-eyes (I’m not saying he’s cross-eyed, but he does have to sit sideways to watch the television). Even if you aim for one day at a time, a day that doesn’t end with a trip in a black ambulance with me driving behind you trying to decide whether it’s appropriate to overtake is a good one.  At my lowest I thought I’d be doolally forever – and actually, perhaps I am because mental illness never leaves you – but you learn to cope, then you learn to stop caring, then you forget why you were ever stressed. Until you wake in the night convinced that you’re dying because although it COULD be trapped wind, that pain in your belly is almost certainly bowel cancer and this is it, I’m off to reunite with my nana after three months of shitting blood. Difference is, each time that anxiety-blip happens, you learn a bit more how to cope with your worries, and the time it takes to get over your anxiety decreases. In short, it gets easier. It does.

Chins up, folks. Remember, there’s fuck all to be ashamed about if you’re out there and you’re struggling: you’re a human being. Yes, even you, with that moustache. You wouldn’t feel embarrassed if you broke your toe, why should your emotions be any different? I read here that 1 in 6 folks experienced a symptom of a mental health condition last week. Perhaps you’re not so unusual, after all.

Oh and as an aside, if you’re one of those arseholes who pretend you’ve got OCD because you have to check the oven is switched off once in a blue moon, please, stop. Obsessive compulsive disorder is a genuinely devastating illness that manifests itself in much stronger ways than the occasional ‘but did I’ moment on the drive to work. It doesn’t make you sound interesting or kooky, it makes you sound like a proper Comfortably Upholstered Northern Tubster.

OK we’re done. No more lectures. But please, do talk. To the recipe, then!

baked eggs in cheesy toast

baked eggs in cheesy toast

baked eggs in cheesy toast

Prep

Cook

Total

Yield two slices

This super quick breakfast looks impressive but is actually a doddle to make on Slimming World - you can have two 'toasts' and it'll be syn free! Don't want to use your HEA as well as your HEB? We've got you - use slightly less cheese - 10g is only two syns. This recipe makes enough for one person to have two slices - just scale it up as you wish.

Remember my warning from the last time we used a Schar Gluten Free White Ciabatta Roll? Let me remind you...

But here's the thing. Gluten free food is expensive and it can be a proper pain in the arse to find if you are following a gluten-free diet. That's annoying when you want to cook with it, but what if gluten free was the only bread you could have and you had to do without because some div on Slimming World was too frightened about just having a breadbun? Before you pick it off the shelf, have a think.

Ingredients

  • one Schar Gluten Free White Ciabatta Roll (HEB)
  • two eggs
  • 30g of red leicester cheese (HEA) (or use less, and syn it at 10g for 2 syns)
  • chives, black pepper
  • optional: chilli sauce - yum! We use Flying Goose and syn it at 1 syn, but that's optional

Instructions

  • preheat the grill
  • cut your roll in half and drop it into a hot, dry frying pan, toasting off the bottom of each slice
  • remove your bread and, using the bottom of a glass, press a well into the bread and crack an egg in, like so

  • sprinkle your cheese and chives on top, then grill for a few minutes, keeping an eye on it so it doesn't burn - your egg should be solid, but the yolk nice and runny
  • serve - slather it with chilli sauce if you like your arse battered like us
  • enjoy!

Notes

  • not got chives? Don't panic - just use black pepper
  • if you were feeling decadent, you could always add chopped ham into your well
  • feel free to use a different bun - however, a ciabatta is good as it doesn't burn so quickly

Courses breakfast

Cuisine easy

There now! Looking for more breakfast ideas, you fabulous witch?

Enjoy!

J

sarah’s slaggy speed syn-free sauce – guest blog!

Sarah’s slaggy speed syn-free sauce! I mean, honestly. Do you know how many times we set off our own work filters because our website is classed as pornography and now we’re adding slaggy into our opening sentence? Eee, you accidentally put a picture of yourself felching a plumber up instead of a Yorkshire pudding recipe and suddenly everyone’s a prude. Nevertheless, Sarah, our guest writer for tonight, is a big fan of alliteration, and I’m a bloke who just can’t say no. Now, the reason I’m handing over to her tonight is because she has just started her own blog and I’m all for promoting new writers, especially ones who swear like all the old ladies when someone shouts house at bingo. We were recently awarded blog of the month at foodies100.co.uk and one of the questions they asked us during our questionnaire was whether more diversity in blogging is a good thing. I said no, frankly, it should be limited purely to men with willies like a wrestler’s leg, but when they asked me to revise that answer I said that new voices were good as long as they had something interesting to say.

Thankfully, Sarah does. Which is lucky, as I would have been far too British and embarrassed to retract my offer had she been shite. I urge you to have a look at https://tryingtodoitall.com/ for a good, frank and coarse look at life with a family, beautiful cats and M.E. I’m sure you’ll all join me in bemoaning the fact her blog isn’t called itsallaboutmememe but hey, it takes years to be this deft with wordplay. Minge. Without a moment more of hesitation…

So the boys were right nice and said not only could I go on their Facebook page and promote my blog but do a guest blogger bit on theirs too. I was chuffed to the back teeth. I mean, I had no bastard idea what they meant but I felt a bit like I’d been handed the royal hand to kiss and I was not about do anything bar polish their rings (I’ll do ‘owt for attention) and get on with it. So I’m here and I can’t quite believe it but I’m going to style it out in the way only an amateur amongst professionals can – with arrogance and determination.

Those of you who know me, or have read my blog will know that I don’t like making life difficult for myself, there’s no point. I’ve not got the energy or the patience for complicated recipes and even if I did I’d only make it look like roadkill when I went to serve it. The pinch of unicorn pubes and dusting of fairy jizz would lose its magic in amongst the carnage on the plate, and I’d be left with a skip full of washing up and a bad attitude.

So it needs to be easy, pain free and also I NEED my food to work hard for me – I have M.E. see and I refuse to spend what little energy I have on cooking from scratch a million times a week. I know lots of you do but this recipe is one for the lazy bastards in town. Move over proactive bouncy crew with your lycra and Zumba moves, the sloth gang is in charge for a bit.

Sometimes I just want to bang something quick and easy together, or want something I can take out the freezer because I’m shit and haven’t planned my meals, basically I need something to shut out the packet of bourbons giving me the “hello sailor” eyes from the now bereft and sad looking snack cupboard. So the recipe, such as it is…

speed syn-free sauce

speed syn-free sauce

sarah's slaggy speed syn-free sauce

Prep

Cook

Total

Yield lots and lots

Now, I know what you’re thinking. All that foreplay and you’re giving me a fucking pasta sauce? Yes I am and actually you’ll pipe down because it’s not ONLY a pasta sauce, it’s a meatball sauce, a ketchup replacement, a sauce to bake your chicken in, it’s a pulled pork sauce and it makes you shit for mercy because it’s made entirely of speed veg. Oh and it tastes epic, not diet epic, but life is good and I have a yacht epic… basically it’s YOUR SAVIOUR. Slaggy speed syn-free sauce goes with ANYTHING.

Now to get the most amount of value from this sauce you’ll want to make loads of it. That way you’re going to the effort of cooking once and it’s paying dividends for ages – freeze what you don’t use in individual portions. You’ll thank me later. 

Ingredients

  • 2 red peppers
  • 2 yellow peppers
  • 2 orange peppers
  • 1 white onion
  • 6 peppadew hot peppers (the jarred ones)
  • 2 cans of chopped tomatoes
  • 4 tablespoons of smoked paprika
  • 1 tablespoon of oregano
  • 1 teaspoon of cayenne (more if you like it hot, less if you have a toddler like mine…you could leave it out altogether to be fair)
  • ¼ teaspoon of garlic powder
  • 1 teaspoon of sugar (1 syn but negligible by the time you divvy it up)
  • a few sprays of oil

At this point Sarah recommends using Frylight, and for that, we'll actually apply to get her pain relief medication cancelled. Always use Frylight, people, there is really no excuse!

Instructions

  1. get yourself ready
  2. chop all that veg up - or buy pre-chopped if you're fancy
  3. coat your pan in a few sprays of oil
  4. chuck in your red, yellow, orange peppers and onions
  5. fry on a low heat until the onions start looking yellowy (think liver failure) and the peppers are a bit smooshie (if you find the pan is drying out add more oil or try a splash of water)
  6. add your chopped tomatoes, peppedaw peppers, garlic, oregano, smoked paprika, cayenne and sugar; stir like you’ve just told your ex his girlfriend is a prize slapper and put a lid on it, smug style
  7. if you've lost your saucepan lids or don't want to bend down because you're mindful you won't be able to get up again without someone having to call for the fire brigade, just use a chopping board
  8. let it simmer away for about 25 mins, you need to be careful mind, if you’ve got an aggressive gas stove like mine it could burn if you don’t keep an eye on it, so don’t get distracted by a shiny thing and forget about it - keep stirring - like a good night alone, it's up to you to keep it wet
  9. when it looks like the pic (i.e. reduced, thick and chunky) get your blender or food processor geared up and show that chunky sauce who is boss - you want it to be a smooth as Grant Mitchell's giant heed.

Notes

You'll need two things for this:

  • a good quality saucepan - if you've got money pouring out of your arse, we recommend this set, but anything will do
  • a blender - nothing expensive needed, this wee £10 model will do the job just as well

Courses side

Cuisine Italian

Cubs here: if the recipe doesn’t taste good, don’t worry. Message Sarah to complain via her blog. Let’s face it, she’ll probably tire herself out switching her monitor on so you’ll be unlikely to get a reply. Oh I’m kidding, she probably has a special iPad. Have a look at her blog right here and she has a facebook page too, see?

www.facebook.com/tryingtodoitall.co.uk

Do you have something you want to say? If you can rattle off a few words, make it funny and give us a recipe, get in touch! Just leave a comment below and we’ll send you an email with details. Perhaps you feel as though you won’t be hilarious or interesting – don’t panic. I’ll just type in some gags and put a better photo. I’m like the gayest copy of Photoshop you’ll ever own.

Want more sauce recipes? That’s fine. We’ve got loads:

Get licking those fingers!

James and Sarah and Paul too

chicken, leek and bacon quiche – syn-free and delicious!

‘ey up!

I think, if someone held a gun to my head and demanded I pick one meal to eat for the rest of my life, I’d go for quiche. You have no idea how much I love it – I grew up on my nana’s cooking and her idea of quiche was two eggs, bacon that was still oinking and more salt than the Dead Sea. It was delicious, not least because it took away the taste of her apple pie. I’m not sure if it was a result of growing up in the war (she fought a pivotal role in the Transvaal Rebellion) but she was never lavish with her ingredients – she remains the only woman I ever met who could turn a postage stamp sized bit of pastry into eight full fruit pies and a batch of sausage rolls. The apple pie didn’t so much have a filling of apple as a light dusting. I would love to be able to bake like that – absolutely no measurements, timings or fuss: just 100% pure instinct.

That leads me to my simple point that I want to make before getting straight to the recipe: don’t fall into the trap of following recipes slavishly – everything we post is merely a guideline. Don’t like an ingredient? Leave it out (though use common sense, you’ll struggle to make tomato ketchup if you use Weetabix and tears, for example) and put in something you actually want to eat. Recipe not looking quite right? Cook it for a bit longer. Use cheaper meat if you’re short on cash. Don’t stress about the little things – and never more so then in this chicken, leek and bacon quiche recipe, because you can chuck any old shite into a quiche and as long as you season it well, you’ll be laughing.

chicken, leek and bacon quiche

chicken, leek and bacon quiche

chicken, leek and bacon quiche

Prep

Cook

Total

Yield 8 large wedges

This chicken, leek and bacon quiche is perfect for either using up all manner of leftovers from the fridge or specifically for a tasty, lovely lunch. You can add anything you like - add more cheese, some mushrooms, pepper, red onion...anything you like! Easy to make too.

Ingredients

  • two chicken breasts - grilled, poached or baked - cut into cubes or shredded
  • a few rashers of bacon
  • one large yellow pepper
  • one chilli pepper
  • one leek - get a big one, mind, you want it to leave you wincing every time you pick it up
  • lots of salt and pepper
  • 180g of ricotta (2 x HEA)
  • 40g of extra mature lighter cheddar (1 x HEA)
  • eight or so eggs (if you're using whole eggs) or 12 egg yolks (so much nicer!)
  • 30g of parmesan (1 x HEA)

NOTE: so this makes enough for eight wedges, but let's assume you'll eat two wedges. That's one HEA.

Instructions

  • preheat the oven to 180 degrees fan
  • cut your bacon into raggedy chunks
  • thinly slice your leeks - we used a mandolin slicer because it'll do it in no time at all
  • thinly slice your pepper and chilli
  • cook off the leeks, pepper, bacon and chilli together in a pan until the bacon is cooked and the leeks have softened
  • add the chicken
  • mix together the ricotta, cheddar and the eggs - now this is where you need to use your judgement - you may not need as many eggs if you have big eggs or less mixture - you want a good thick 'sauce' when it is all beaten together
    • I prefer to use egg yolks only because it makes a lovely rich quiche, but can work out pricey for eggs - if you go down this route, don't waste the egg yolk - make these peppermint meringues!
  • mix everything together in one bowl and add a good pinch of salt and pepper
  • slop it all into a good non-stick dish - I like to grate half the parmesan into the bottom of the dish before putting the mix in, then top the quiche with the rest of the cheese
  • cook in the oven for about 35 minutes, or longer if it is still wobbly
  • allow to cool and serve with salad!

Notes

  • we use a smart silicone dish for this chicken, leek and bacon quiche - this has never failed us once!
  • this freezes perfectly - cut it up, wrap the pieces in foil and take one out the night before for lunch
  • feel free to tip the mixture into several smaller tins to make individual quiches
  • you'll note that there's no wrap involved in this mixture - that's because we're not insane, see?

Courses snacks, evening meal

Cuisine British

You can’t beat a good quiche! Want some more quiche ideas? Of course!

Plus, we’ve updated our recipes page again, we’re now nearly at 600! Enjoy!

J

a proper syn-free deep-dish slimming world lasagne

A syn-free deep-dish slimming world lasagne? With my reputation?

Do you know, in all the time we’ve been doing this, we’ve never just done a straight-up plain lasagne? We’ve done a slow cooker lasagne (amazing), a chicken and pea lasagne (ignored) and a cheat’s lasagne. We’ve served it in a cup. We’ve made a Mexican version. But someone asked us the other day for a bog-standard version and could we hell as like find one – so here we are! Although classic us, we have tweaked it a little: we found a recipe that uses wraps in one of Davina McCall’s books and thought that we would give it a go instead of dried pasta sheets that either always go slimy or don’t cook enough. It works a bloody treat!

Just a recipe post tonight as I have lost my voice. You might assume that this doesn’t stop me from typing – and you would be right – but it does preclude me from summoning Paul every ten minutes to make me a cup of tea or to rub my feet, so it’s a no-no-Nanette for long posts. I’m not going to lie, I’m tired of feeling under the weather – feels like one of us has been ill for ages! Still doing boot camp though, which probably isn’t the best idea when you’ve got a chest infection and you’re eating reheated red lentil dahl for lunch. Last night I spent so long clamping my own arsehole shut and trying not to spray lung-croutons everywhere that I barely had time to do my squats. One of our exercises involves falling onto the floor, hoisting our legs in the air and staying there. It’s taken eight classes to stop me from automatically moaning and reaching about for the phantom bottle of poppers.

Anyway.

Let’s get straight to it, then… syn-free deep-dish slimming world lasagne! This is makes enough for four large servings.slimming world lasagne

slimming world lasagne

slimming world lasagne

proper slimming world deep dish lasagne

Prep

Cook

Total

Yield 4 servings

This doesn't need to be served in a deep dish - just make it like a normal lasagne, if you don't mind - it serves four people and uses wraps in place of pasta. I know, I know, we're scum, but listen, it works really well. This is Davina McCall's recipe, and you don't argue with the Queen.

This serves four and uses your HEB and HEA .- but it's absolutely bloody worth it, and you get loads!

It might look like a lot of ingredients but honestly, this is quick to make! Also, top tip: if you're using a circular dish, before you start cooking stick it upside down onto a wrap and cut out around the dish the perfect shape - your wraps will now fit lovely and snug!

Ingredients

  • three Weight Watchers White low fat wraps (one wrap is a HEB - so as this serves four, you'll use just under your HEB allowance, but easier just to say you've used it)
  • 500g of 5% beef mince
  • two large red onions, chopped finely
  • one large pepper, chopped finely
  • two garlic cloves, minced
  • 1 tsp of dried oregano
  • 1 beef stock cube
  • two tins of chopped tomatoes
  • one large bag of spinach
  • one courgette, grated
  • 180g of ricotta cheese (2 x HEA)
  • pinch of nutmeg
  • 220g of Philadelphia Lightest (2 x HEA)
  • teaspoon of wholegrain mustard (1/2 a syn - up to you if you want to syn an eighth of a bloody syn!)
  • cherry tomatoes to go on the top

Instructions

  • pop the oven on 180 degrees (fan)
  • start by making the mince layers for your lasagne - gently fry off the onion, pepper and garlic for a few minutes in a few sprays of oil
  • add the mince and beef stock cube and cook until browned
  • add the chopped tomatoes and oregano together with a pinch of salt and pepper
  • allow to simmer and bubble until it has reduced right down to a thick mince, which is also my name for Paul
  • start on the middle layer whilst the mince is cooking - first step, wash your spinach - don't dry it too vigourously
  • tip your spinach and grated courgette into a pan with just a tiny splash of water and wilt it down over a low heat (if you leave the lid on, the spinach will steam and wilt much quicker
  • once everything has wilted down, take the spinach over to the sink and squeeze as much liquid out of it as you can
  • seriously, keep squeezing - top tip is to put the spinach on a chopping board, put another chopping board over the top and squeeze the two together - get every last bit of moisture out!
  • finely chop the cooked spinach and tip back into your pan together with the ricotta and nutmeg - stir until the ricotta has softened and the spinach is mixed in, then set aside
  • layer your lasagne in the deep dish: half of the mince mixture, followed by a wrap, followed by the spinach and ricotta, then a wrap, then the rest of the mince, then another wrap
  • make the white sauce for the top by popping your philadelphia into a pan, add the mustard and soften it over a low heat - add a splash of milk if it is too thick, but it should be fine 
  • pour over the top, add halved cherry tomatoes and grate some extra cheese on top if you want more, though do syn it!
  • cook for a good forty minutes and then enjoy!

Notes

  • if you're looking for a place to get excellent low fat beef mince, try our Musclefood Freezer Filler: you get loads for the price together with excellent chicken and bacon! I mean, what's not to love? Click here to order
  • sort that garlic in seconds with one of these Microplane graters! It’s our most used kitchen gadget!
  • if you're struggling to find a deep dish, have a look in TK Maxx - we found ours in there. A deep cake tin will do exactly the same job, or throw it in a normal Pyrex dish - there's no need to spend a lot of money here!

Courses dinner, low syn

Cuisine Italian

Perfection, right?

Mind we’ve got some bloody amazing, different pasta recipes – let me show you some syn-free suggestions!

J

spicy dynamite baked beans – a syn-free breakfast!

Dynamite baked beans, if you please. And even if you don’t, tough tit: it’s all you’re getting. But look, a new thing!

Jump straight to the recipe!

Oh I see, itching to get past all my drivel, eh?

Apologies for another extended break! I know, we’re awful. But in my defence, we’ve been briefly away down South (I know, I’ve got some nerve) and well, I can’t deny the fact that I’m feeling blue. Too much to do, too little time to do it in! Paul’s been unwell, the cat has broken her tail and now the worst news of all: Jim bloody Bowen has floated off to the big two-berth caravan in the sky, only a century away from the big 180. Gutted. Honestly, I know Stephen Hawking was a hero and a gentleman and a bloody great mind but I’m more upset about Jim – I bloody loved Bullseye. You might assume it’s because he championed darts – one of the few sports out there where a bloke with a fabulous rack can have a chance at being a champion. You’d be right.

I think I’m upset it’s because it’s another fragment of my childhood that has peeled away and exposed the fact that I’m getting older. Don’t get me wrong, I’m glad he has died unsullied and innocent as opposed to so many other eighties stars: if it had come out he had been finishing on a double-top of the children, that would have been too much to bear.

But Bullseye was a part of my childhood in much the same way that staring mournfully out of the window was, or getting road tar on my white Nick trainers. It lived on throughout recent years thanks to Challenge TV, where it’s always 1989 somewhere, and Paul and I loved to watch two unemployed perms from the Tyne Tees Television district winning a speedboat of an evening. We always joked that everyone in the audience – all blue rinses, lemon cardigans and beige bags clasped tightly to their chests – would all be dead by now. How we laughed. Too many legends dying, and it’s only going to get worse. I’m keeping a close eye on my beloved Anneka Rice.

That said, I would have loved a go on the Prize Board: there’s something elegant about winning a trouser press, a Soda Stream and a sewing machine for the wife on a throw of a dart. But perhaps someone more mature than me can explain something: why was a decanter and tantalus seen as the height of good taste back in the eighties? Nearly every show featured one as a prize, and you’d see Jackie from Anglia Television (“‘ospital cleaner, Jim“) throwing her darts like a severed marionette to try and win one. Can someone explain the appeal? Whilst we’re here, were televisions with a remote on a string really a thing? Eee, it’s a different world. I remember when my nana in Darlington had a TV with a box you had to put money into just to watch, with someone visiting every week to take away the quarter-tonne of 50p pieces. Simpler times. Now they just rob you via the licence fee, am I right, eh? Hello? Is this thing on? Fucking wants to be, I paid for it.

Not arsed about Ken Dodd though. Something about him left me cold and nervous, in much the same way as my mother can’t abide Lionel Blair. I’ve seen that woman storm out of a room in a fury before when he cha-cha-chaed his way into Dictionary Corner on Countdown, looking to all the world like the result of incestuous fraternisation between Gail from Corrie and a runover E.T costume. I asked about at work to see if anyone else shares these irrational celebrity dislikes and the results were varied and illuminating: for one colleague Keira Knightley leaves her cold (“stupid lollipop head”), another flies into a blistering tirade at the mere mention of Gary Barlow. That I can understand: Gary is the colour taupe assuming a human form.

Ah let’s be honest, it’s all irrelevant anyway: we’re going to be irradiated ash by May. Can anyone else see this Russian crisis ending any other way than a nuclear bomb being dropped on one of our major cities? I know, deep in my heart, that I’ll nip out to get some milk and end up piddling myself in the street like that lass from Threads before every atom of my face is blown into the North Sea.

Still, must get on.

Speaking of a spicy burst of heat that’ll result in a crowd-clearing, fiery blast, let’s do the recipe for dynamite baked beans. I can’t take credit for this one, t’s from one of my favourite recipe books: Tasty, by Tony Singh. It’s available on Amazon for 55p! We have been trying to find a decent recipe for livening up baked beans for a while and this is just the ticket. A hearty, farty recommendation. This makes enough for two portions, but do just scale up if you prefer more.

dynamite baked beans

Don’t worry folks, we even prepared a video if you can’t be arsed to read!

We’re trying to do a good mix of video recipes that are simple and shenanigans! Let us know what you think!

dynamite baked beans: spicy breakfast time!

Prep

Cook

Total

Yield 2 servings

Looking for a syn-free breakfast or a gorgeous side? Try our spicy baked beans! They're gorgeous - easy to make, can be done in bulk and they freeze well! Top with a fried egg for something deliciously different!

Ingredients

  • 1 tin of baked beans
  • 2 small red onions, finely diced
  • 4 garlic cloves, finely chopped
  • 2.5cm piece of ginger, finely chopped
  • 1tsp green chilli, finely diced
  • 1 tsp garam massala
  • 150ml beef stock

Instructions

  • spray a frying pan with a little oil and place over a medium-high heat
  • add the onions and fry until the start to soften and go golden brown
  • add the garlic and ginger to the pan and cook for another five minutes
  • add the chilli and stock, and give a good stir
  • add the garam masala to the pan, stir and simmer until thickened
  • add the beans to the pan and stir
  • cook for a few more minutes until the beans have warmed through and serve with a fried egg!

Notes

  • want to make this fancy? add cubed bacon - smoked is ever better!
  • if you can't be arsed clitting about with garlic and ginger, just buy a paste! You can buy it from Amazon or most major supermarkets - a good tablespoon will do it!

Courses breakfast, sides

Enjoy!

Want some more Slimming World vegetarian recipes?

J

full english breakfast risotto: a perfect bit of stodge

Full English breakfast risotto – not a breakfast recipe, no, but rather a delicious risotto with all the lovely bits of a full English breakfast! Yes it’s indulgent, yes it’ll probably give you blue lips, but it’s so, so good: plus as with all our risottos, it pretty much cooks itself – no clarting about with adding ladles of stock! This is a rollover recipe – you can use the leftover sausages and bacon from yesterday’s recipe of super scrambled eggs to make into this beauty! I mean, I don’t recommend you have them both on the same day, but there’s nothing stopping you cooking off all the sausages and bacon and leaving half aside to make this.

Not a fan of congealed blood and fat and oats? Please: call yourself a blubber-merchant? Feel free to leave it out. If you do, it’s syn free. Top tip for this: once you’ve finished serving it up in that effortlessly stylish way of ours, pop the yolk so it runs through the risotto, mash the tomatoes in and crumble over that black pudding. It’s so, so good!

No chitter-chat tonight as we’re off to the gym. I know: who have we become? But after yesterday’s diatribe I need to stop bumping my lips for a bit.

This serves four, by the way – normal portions. If you’re a greedy sod like me, two massive bowls.

full english breakfast risotto

full english breakfast risotto

to make full english breakfast risotto you will need:

  • 400g arborio rice
  • 3 chicken stock cubes (dissolved in 1 litre of boiling water)
  • 4 low fat sausages, cooked and sliced (see top tips below)
  • 1 onion, finely chopped
  • 4 bacon medallions, cooked and chopped
  • 4 eggs
  • 2 slices of Morrison’s black pudding (9 syns)
  • 2 big handfuls of mushrooms
  • 150g cherry tomatoes

top tips to make full english breakfast risotto:

  • we used the sausages and bacon from Musclefood which are both syn free! If you want to check out our special deals just click here! Of course, you can use other sausages – just remember to syn them
  • we used Morrison’s black pudding which is 4½ syns a slice – they vary a lot across brands though so do check yours
  • you can cook the bacon and sausages however you like them – we used our Optigrill but you could use an airfryer, a frying pan, a George Foreman grill or a normal grill – however you want! For best results cook the sausages halfway (they’ll cook fully later)
  • don’t like black pudding or mushrooms? Just leave them out! You can add or remove whatever you like – make it however you like it!
  • an oil sprayer will make this so much easier and won’t strip your pans like Fry Light does – we use this one and it’s excellent!
  • if you want fancy fried egg like us *cough* you can get your mitts on some fancy food rings at Amazon

to make full english breakfast risotto you should:

  • preheat the oven to 190ºc
  • lay the cherry tomatoes out onto a baking tray and spray with a little oil
  • cook in the oven for about 20-25 minutes
  • heat a large pan over a medium-high heat and spray in a little oil
  • add the onions and mushrooms to the pan and fry until the onions start to turn golden
  • add the rice to the pan along with the sausages and bacon and give another stir
  • pour the stock into the pan, cover and simmer on a low heat for 20-25 minutes
  • meanwhile, spray a frying pan with a little oil and fry the black pudding for 3-4 minutes each side, and set aside
  • in the same pan, add a little more oil and fry the eggs to your liking
  • once the risotto is cooked serve into bowls
  • top with the tomatoes, halved black pudding and fried egg

Craving more ooey, gooey risottos? We’ve got loads!

Yum!

J

lemon and garlic sautéed mushrooms

I’m not going to lie, it feels good to cast off the shackles of Chinese week – I love Chinese food but see, it’s like when you get a takeaway – you feel great for about thirty minutes, then you just want more, end up eating all the straggly bits leftover and then spend the rest of the night clutching your belly as it distends with wind. Just me? Anyway, we’re still away, and because you’ve had an awful lot of long blog posts lately, just a quick post tonight. One thing we always struggle with on Slimming World is a tasty side dish but we’ve found an answer from Greece – sautéed mushrooms! Give them a go – this makes enough for two large portions.

sautéed mushrooms

sautéed mushrooms

to make greek lemon and garlic sautéed mushrooms you will need:

  • 450g chestnut or button mushrooms
  • 1 lemon
  • 1 garlic clove, minced
  • 5 peppercorns
  • ¼ tsp dried thyme
  • ¼ tsp dried parsley
  • 2 bay leaves
  • 60ml water

top tips for greek lemon and garlic sautéed mushrooms:

  • peppercorns will give a stronger flavour, but if you don’t have any 10 twists of a pepper grinder will do the job
  • mince that garlic in seconds without faffing on with a garlic press – get a Microplane grater and you’ll use it every day!
  • give the pan a good coating of oil with a mister – this is what we use

to make greek lemon and garlic sautéed mushrooms you should:

  • remove the stems from all of the mushrooms
  • slice the lemon in half and juice one half of the lemon, and keep aside
  • rub each mushroom against the flesh of the other lemon half
  • spray a large frying pan with a little oil and put over a medium heat
  • add the mushrooms, garlic, peppercorns, thyme and bay leaves and fry gently for 4-5 minutes
  • add the water and lemon juice to the pan and cook for another 2-3 minutes until the mushrooms are soft but not mushy
  • sprinkle over the dried parsley and serve

Hungry for more veggie options? We’ve got loads! Have a deeks at some of our favourites below:

Enjoy!