Courgetti, spring onion and cheese frittata 

Perfect for a light supper on a hot summer’s day ūüôā . The wonderful thing about this dish is that it is delicious both hot and cold.

The number of servings depends upon what is served with the dish Рserves 2 if on its own or with a small salad or 4 if served with additional vegetables and new potatoes. Gas mark 5 / 190 c   Oven proof pan


1 spiralised courgette                      6 eggs Рbeaten and seasoned with pepper

2 spring onions finely chopped         handful of grated cheese    olive oil for frying


Gently fry the courgetti and onions for a couple of minutes. Add the grated cheese and beaten egg. Put the pan in the oven for 10 – 15 mins until the frittata is just set.


Quail eggs and halloumi salad

So many people still think a salad consists of iceberg lettuce, tomatoes and cucumber.  Glances of pity are thrown in the direction of my husband when he states we had a salad for lunch!!

This delicious salad was simply a combination of soft boiled quail eggs, chopped avocado, chopped plum tomatoes and grilled halloumi sitting on a bed of watercress ūüôā

Banana and walnut muffins (gf)


Preheat oven to 180c / gas 4

12 muffin tray¬† – good quality non- stick ( I used Prestige – didn’t need to grease)


120 g gluten-free self-raising flour       120 g butter

120 g light muscovado sugar         3 eggs (2 if not using gf flour)

2 ripe bananas Рmashed               1/2 cup of walnut halves (12 to put on top before cooking)


Put all the ingredients ( except bananas / walnuts) for the muffins in to a bowl

and mix well until smooth. Add mashed bananas and walnuts and gently fold in to the mixture.

Spoon the mixture in to prepared tin and place half a walnut on the top of each.


Bake for about 15 mins – until skewer is clean.


Leave to cool before removing.


Make 12¬† – only 11 made it to the plate…muffin thief entered the kitchen!!