Side Dishes · Starters

Super Easy Flour Tortillas


You won’t believe how quick, easy and super tasty these Flour Tortillas are to make…you’ll never go back to shop bought again!

I’m currently having some serious cravings for Mexican food, particularly enchiladas I can’t seem to get enough of the spice, sauce and cheese combination (you can never have enough cheese!!) just thinking about it is making my stomach grumble away!

So, first things first i need some flour tortillas…

I’d always imagined that flour tortillas would not only be difficult to make but they’d probably require unusual ingredients and specialized pans to boot. So, imagine my surprise when I discovered this super simple recipe that makes soft, savoury and seriously tasty tortillas.


  • 3 cups plain flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/3 cup vegetable oil
  • 1 cup warm water



  • Sift the flour into a large bowl, add the salt, baking powder and mix well
  • Add the vegetable oil, warm water and mix well. (if you’re lucky enough to have an electric food mixer, use it! If not you can mix by hand and feel the burn like I did!)
  • Continue to mix the dough until it forms a smooth ball
  • Transfer the dough to a well floured surface and divide the dough into 12 fairly equal portions. Shape each portion into a smooth ball, cover the balls with a clean dry tea towel and leave to rest for approximately 20-25 mins
  •  After the dough has rested get a floured rolling pin and begin to roll the dough into dough circles. Alternatively if you don’t have a rolling pin, use the palm of your hand to flatten out the dough (I’ve done it this way & it works perfectly well, you might just find your tortillas are a little thicker but still yummy)
  • Heat a non stick frying pan over a medium-high heat
  • Once the pan is hot place one of the dough circles into the middle of the pan and cook for around 45 seconds or until the dough starts to bubble and the bottom starts to brown . At this point it’s time to flip the dough and repeat in the same way for around 30 seconds to ensure your tortillas are still nice and soft.


Serve tortillas straight away with fresh guacamole, spicy salsa or tasty basil pesto (see my super easy recipes) or make them into seriously saucy and ridiculously cheesy enchiladas Mmmmm!!


Brunch · lunch · Starters

Mushroom and Walnut Pate

My husband, being the carnivore that he is, loves a good traditional meat based pate but quite honestly the thought of blended liver really freaks me out. I can’t bring myself to even try the stuff let alone start cooking and blending the livers myself (i’d do almost anything for the husband but this is just not one of them…sorry babe!)

Fear not it’s mushroom and walnut pate to the rescue! Not only is it quick and easy to make its also pretty damn great and can be used for much more than just a pate why not give my courgette & mushroom parcels ago.


And here’s how to do it…

Ingredients: Serves 4 people

  • 250g chestnut mushrooms chopped
  • 1 medium onion diced
  • 2 clove of garlic finely chopped or crushed
  • 1/3 grated Parmesan
  • 1/2 cup light soft cheese
  • 3-4 sprigs of fresh thyme
  • 1/4 cup chopped toasted walnuts (retain a pinch for garnishing)
  • ciabatta loaf cut into slices
  • 1 tbsp of olive oil
  • salt and pepper to taste
  • balsamic glaze optional


Heat the olive oil in a medium sized frying pan. Add the onions, garlic and thyme. Cook stirring occasionally until the onions are soft and caramelized.

Next add the mushrooms to pan as well as salt and pepper to taste and cook on low until the mushrooms are tender around 4-5 mins. Remove from heat and allow to cool for around 10-15 mins.

After the mushroom mixture has cooled drain off any excess liquid from the pan and place the mushrooms in a blender (or in my case my smoothie maker). Add the chopped toasted walnuts, Parmesan, soft cheese and blend. Personally i only lightly blend the mixture as i kinda it slightly lumpy but each to their own go for whatever consistency you prefer.

Refrigerate  for around 30 mins before serving.

Finally toast the ciabatta slices, load up with pate, drizzle with balsamic glaze, sprinkle with toasted walnuts and enjoy…dyl-icious!!

This mushroom and walnut pate also tastes incredible with a little crumbled feta on top, obviously you can never have too much cheese!!




Breakfast · lunch · Mains · Starters

Shredded Gammon Lettuce Wraps


I am waking up this morning to beautiful sunshine and a pretty prominent hangover.

A quiet dinner with friends ended up with me crawling into bed at 3am which is  completely unheard of for me as my wine induced narcolepsy (as my friends like to it) usually has me curled up well before midnight strikes.

Needless to say all I was craving this morning was a crispy bacon sandwich with oodles of brown sauce. Thank god my husband came to the rescue with a much healthier yet equally delicious alternative…


  • shredded gammon
  • 1/3 finely sliced red bell pepper
  • 4 little gem leaves (washed but don’t chop)
  • 2 pineapple rings (Dan used canned but fresh works too)
  • 1 green chilli, deseeded and finely sliced into rings
  • 2 tsp olive oil
  • Greek yogurt


Fry the pineapple rings in a non-stick pack until slightly golden then set them aside to cool before slicing into chunks.

Add half the olive oil to the same pan and fry the shredded gammon until crispy.

In a different pan use the remaining olive oil and add the sliced green chilli around the edge of the pan (like the numbers on a clock) then add the peppers in the middle of the pan. Season everything with salt and pepper.

Turn the chillies after a minuet or once they are golden and a little crispy; repeat on the other side. Mix the peppers to warm them through but don’t forget to keep the crunch!

Then simply grab a lettuce leaf top it with shredded gammon, followed by the red peppers, chillies, diced pineapple and finally top with a dollop of greek yogurt, sprinkle of fresh chives and black pepper to taste…dyl-icious!!!