The Main Event......

This Little Piggy cooked some Cabbage with Potatoes, Bacon

Savoy Cabbage with Potatoes, Bacon and Fennel Seeds taken from Nigella Lawson’s Kitchen Book



1 Savoy Cabbage, shredded

125g Potatoes (I used Charlotte Potatoes), cut into 1cm cubes

2 Rashers of Streaky Bacon

1 Tablespoon of Olive Oil or for the health conscious a couple of sprays of Fry Light

3 or 4 Spring Onions, chopped

1 Tablespoon of Fennel Seeds

1 Teaspoon Chicken or Vegetable Stock mixed with 300ml boiling water or enough to cover the cabbage



1. Heat the oil or cooking spray in a pan (preferably that has a fitted lid) and when hot add the cubed potato. Fry these for 10 minutes or so until golden and soft.


2. Next add the rashers of bacon, chopped spring onion and fennel seeds and stir into the potatoes.


3. Add the cabbage to the pan and toss it through the other contents so it’s mixed thoroughly.

At this stage I then snip the rashers of bacon into thin strips with a pair of scissors.


Pour in the hot stock so it covers all ingredients with plenty to spare and put the lid on. Simmer for 10 minutes.


4. Once cooked the stock would have reduced and you will be left with a wonderfully sticky sauce bringing the ingredients together into a jumble.



1. First step is to brown the chicken. Heat the oil or cooking spray in a pan (preferably that has a fitted lid) and when hot add the onion and chicken pieces. Fry these for 5 minutes or so until the chicken starts to get a tan.


2. Next add the potatoes, carrots and the bay leaf and stir fry these for about 3 minutes so nothing sticks to the pan. Pour in all the stock and add a little bit of salt & pepper to taste.

3. Once the stock is boiling, put a lid on it and simmer for around 20 minutes until the potatoes are soft in the middle and the chicken is cooked through. Also put in the asparagus and sugar snap peas at this point and cook them through for another 3 minutes.


4. If you can still find it, lift the bay leaf out and replace with the fresh tarragon or thyme, the lemon juice and crème fraiche and stir completely through so everything is mixed nicely.

5. Serve to your guests directly from the pan.

This Little Piggy Cooked
Chicken & Spring Vegetable Cassarole

Casseroles aren’t just for the colder months, this light version showcases the best of British spring vegetables in a sauce packed with flavour but relatively low on fat. A great one pot meal.


Serves 4



4 Boneless & Skinless Chicken Thighs (the tastiest cuts of chicken for a casserole)

700g New Potatoes , cut in half for a comfortable mouthful

1 White Onion, chopped

1 Tablespoon of Olive Oil or for the health conscious a good couple of sprays of Fry Light

200g Carrots, sliced

200g Sugar Snap Peas (or Mangetout Rodney) as they come

250g Asparagus, sliced

1 Bay Leaf

Handful of Fresh Tarragon or Thyme, both go equally well with chicken

200ml Crème Fraiche

½ Pint Chicken Stock



1. Warm up the oil or cooking spray in the pan and add the onion, garlic, leek and pepper. Stir fry for 5 minutes.


2. Once the veg are nice and softened, sprinkle in the curry powder, dollop in the ketchup, splash in the soy sauce and whack in the hot sauce so it makes a kind of tangy curry sauce. Let that settle with the veg for a few minutes.

3. Meanwhile, either cook your microwave rice or if already cooked, add this to the pan along with the meat. Season with salt and pepper.


4. Let this marry and combine for another minute or two. Check the heat (chilli not temperature) and add more hot sauce if required.

This Little Piggy Cooked
Chicken Chilli Rice from leftovers!

A great quick dish to make when you’re fancying Chinese and you’ve got some left over roast meat to spice up.


Serves 2



250g Leftover Roast Chicken, shredded

205g Cooked Rice

1 Red Onion, chopped

1 Leek, sliced

1 Green Pepper, chopped

1 Garlic Clove, crushed

1 tbsp Curry Powder

2 tbsp Ketchup (TLP used Heinz Balsamic Vinegar, Basil & Oregano ketchup for added zing)

1 Tablespoon of Olive Oil or for the health conscious a couple of sprays of Fry Light

1 tbsp Soy Sauce

3 tbsp Hot Sauce (TLP used Dunn River Jamaican Hot Sauce)



1. Preheat the oven to 220c and when nice and hot put in a large roasting tin which will be carrying the potatoes, garlic cloves, onions and lemons drizzled with 2tbsp of the olive oil. Roast for an hour.


2. Next prep the seafood by soaking the mussels in water for 15 minutes or so. Any that don’t close or are visibly cracked/broken after you’ve drained them, chuck away. Devein the prawns by taking a very sharp knife and scoring along the back. This will allow you to take out it’s intestine but keep the heads on so they can still see what they’re doing. Slice the squid into rings.


3. After the veg aspect of the meal has roasted for an hour, remove from oven and quickly but artistically arrange all the seafood on top of the potatoes. These will be lovely and golden, the garlic will be bursting and oozing it’s soft innards and the lemons will be soft, slithery and look exactly like the potatoes.

4. Drizzle with the remaining oil and splash over the vino before putting back in the oven for 15 minutes.


5. When the time is up, remove any mussels that haven’t now opened and also play a little game of ‘which is a lemon and which is a potato’ evicting the lemons because believe me, there’s nothing worse than biting into a roasted lemon when you think it’s a spud.


6. Place proudly in the middle of the dining table and dig in. If you want to ramp up the carbs, serve with crusty bread to mop up the unbelieveably tasty juices after the seafood and potatoes have been devoured.

This Little Piggy Cooked
Roasted Seafood

Roasted Seafood Tray taken from Nigella Lawson’sNigella Kitchen Book


The hero of this meal is undoubtedly the seafood so you need to source the best quality in order to do it justice. This Little Piggy was lucky enough to cook this in Australia where the seafood is mutantly large and so fresh.


Serves 4



1 Squid Tube, sliced into thick rings

12 King Prawns, with heads on but deveined

6 King Mussels (I don’t think this is actually a type of mussel but they were humungous)

3 Baking Potatoes, thickly sliced then each slice halved

1 Lemon, cut into quarters

3 tbsp Olive Oil

6 Cloves of Garlic, peeled but left whole

2 Red Onions, quartered

100ml Dry White Wine, I used a good Aussie Sauvignon Blanc



This Little Piggy Cooked
Veal & Serrano Ham Lasagne


Serves 6


400g Veal Mince

200g Serrano Ham, pulled into bite size pieces

250g Cherry Tomatoes, roasted in basil olive oil

1 Red Onion, finely chopped

2 tbsp Olive Oil

1 Clove of Garlic

300ml Red Wine

6 Lasagne Sheets

50g Cheddar Cheese, grated

25g Gravy Granules

Sprinkling of Dried Oregano, Basil & Thyme

Bechamel Sauce

400ml Semi Skimmed Milk

2 Onion Slices

40g Butter

20g Plain Flour

1 Bay Leaf

1. Pre-heat the oven to 200c and heat the olive oil in a casserole dish on the hob. Add the onions, garlic and mince and combine thoroughly. Sprinkle over the gravy granules which will enhance the meaty flavour and fry for 5 minutes.


2. Add to the pot the roasted tomatoes with juices and the vino which will have the meat floating in a red wine bath, put a lid on it, simmer for 25 minutes but then put on a high heat for 5 minutes after that which will reduce all the liquid further and make it lovely and rich..

3. Meanwhile, put the milk in a saucepan with the sliced onions and bay leaf and slowly simmer for 5 minutes.


4. Take the milk off the heat, strain out the bay leaf and onions and pour the milk into a jug.


5. Pop the butter in the saucepan and stir to help it melt and once fully melted add the flour and increase the heat.  Stir quite vigorously so it turns into a paste.


6. Incorporate the milk a little bit at a time, whisking and eventually it will transform into a glossy sauce.

7. Let it then simmer for another 5 minutes.


8. Once the meat has done it s time, layer a dish with the lasagne sheets and spoon the tomatoey mince over them. Liberally scatter some Serrano ham over this then lightly pour the b�chamel over that so it s sufficiently covered, sprinkle with half the cheddar and repeat the layering.


9. Finish off with a layer of the lasagne sheets covered with the cheddar and put in the heated oven for 30 minutes until browned and bubbling.


This Little Piggy Cooked
Spanish Chicken

Spanish Chicken with Chorizo & Spuds


When you’re missing the summer nights in Barcelona and want to get the holiday feeling back, this extremely simple dish packed full of Espana flavours will do the trick.


Serves 2-3



6 Chicken Thighs, skin on

250g New Potatoes, chopped into chunks

1 Red Onion, chopped

225g Chorizo, chopped into chunks

1 Garlic Clove, crushed

1 tbsp Paprika

1 Tablespoon of Olive Oil

1 tbsp Dried Oregano


1. Preheat the oven to 220c. Obtain a large roasting tray and pour in the olive oil. Swirl it around so it covers the base. Take each chicken thigh and rub the skin side in the oil so it’s nice and coated then place them skin side up around the tin.


2. The rest of the main ingredients can be roughly chopped into cubes and then spread around the chicken.

3. Sprinkle the oregano and paprika over all ingredients and place the crushed garlic on the chicken before slipping into the hot tomb of the oven and roasting for an hour.


4. Around halfway through cooking take the tray out and give it a bit of a shake. If it’s dried out then feel free to add more oil although the chorizo should be doing it’s Spanish thing and be releasing lovely hot red oil that the other bits will be splashed in.


5. Once the hour is up, all ingredients will be crispy and ready to be served. Try and get an element of each on one fork……..Spanish heaven.

1. Heat the oil in a pan and when nice and hot, add the garlic and soften for a good few minutes.


2. Slide the chorizo coins into the pan and cook until starting to brown and the orange oil is escaping from them.


3. Check the cooking instructions for your butter beans (standard heating up time on the hob is approx 5 minutes) so get these heating through in a seperate saucepan.


4. Meanwhile, add the chopped onions to the chorizo/garlic pan and cook for 5 minutes until starting to soften.


5. Once the butter beans are cooked, strain the cooking liquid away, add the chopped tomatoes, the red wine and the contents of the frying pan and mix well.


6. Simmer for 15 minutes which will give the wine time to reduce, burn off the alcohol and boil down to a rich viscous sauce with the chopped tomatoes. Sprinkle the thyme on top.


7. Serve with a nice Mediterrenean style bread to mop up the sauce, we recommend a sun dried tomato and olive loaf. 



This Little Piggy had Warming Spanish Piggy and Bean Stew


Chorizo & Butterbean Stew


A perfect dish for a cold winters night and super speedy aswell. With cracking ingredients you can get the taste of a stew that's been bubbling away for hours but secretly has only taken you 45 minutes.Supper club dish if ever there was one.


Serves 2




1 tbsp Olive Oil or even better Garlic infused Oil

50g Chorizo, sliced into coins

1 x 400g can Chopped Tomatoes

1 Onion, chopped roughly and rustic

1 Garlic Clove, minced

1 x 240g can Butter Beans

100ml Red Wine

Dried Thyme, 1 pinch



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