Caesar Salad.

It’s now the new year, and for me, a fresh start. Last year was an interesting one let’s say, but I have a very good feeling about this year. I’ve set some personal goals, lots of which are related to fitness and health. So I thought what a perfect opportunity to share my favourite go to salad, when I’m feeling super heavy and just ‘ugh’.

I absolutely love this salad because it’s not just delicious, but also my favourite words… quick and easy. It’s bright, light, but stills fills me up the same as a pizza would!

You can be so flexible with this meal as well, you can have it as a side dish, or as a main, which is what I do, but you can change the protein, or the greens, and even the dressing! But I thought I would share my favourite ‘Classic Caesar’ salad.

I also used a store bought dressing because to me this meal is supposed to be easily put together and no stress, but you can make your own dressing if that’s what you’d prefer.


  • 1 chicken breast
  • 1/2 iceberg lettuce
  • 1/2 cucumber
  • 1 yellow pepper (or whatever colour you have)
  • 1 slice of bread
  • Caesar dressing (or make your own!)
  • Parmesan cheese
  • Salt, pepper, garlic powder and chilli flakes to season


  1. Preheat oven to 180C
  2. Season your chicken breast with salt, pepper, garlic powder and chilli flakes and place in the oven. Unless you’re using leftover chicken!
  3. Dice your slice of bread into cubes and place in a frying pan of hot butter. Ensure every cube is evenly coated, and season if you wish.
  4. Once the cubes have a crisp coating, place them in the oven. Check on them and toss regularly, remove when golden and crisp and set aside to cool.
  5. Cut your your lettuce or greens of choice, and place in a bowl. Chop your cucumber and pepper and add to the lettuce.
  6. Mix well until combined. Add in your dressing and toss until everything is evenly coated.
  7. Once your chicken breast is cooked, dice it into small chunks and add to your dressed lettuce and combine.
  8. Add in the croutons and Parmesan cheese, mix is gently, and then serve!

Yorkshire Pudding Recipe!

Roast dinners are one of my favourite meals to eat! I look forward to them all week, and as stressful as they are to cook, I love it!

However, a Christmas dinner is very different… it feels like twice the work even when it’s only a couple of extra things to cook! This year, we spent Christmas Day at my parents house, so we had our own little Christmas Dinner on Christmas Eve, which was wonderful! There was so much food, but it’s not Christmas unless you can’t move after a meal, is it?!?

This year, I had a chicken roast, and I cooked duck for Joey, both were amazing, and the potatoes were just incredible, so crispy, yet so beautifully fluffy inside! I think I’ve finally nailed a roast dinner! This was the first time I’d ever made Yorkshire puddings and I was so impressed! Normally we just buy the supermarket frozen ones but these were amazing and so so easy to make! What makes it even better and my favourite part, is I didn’t plan on making them, they were a spur of the moment decision, and all the ingredients were staples I already in my cupboard!

The most important trick I found to making sure they puff and rise is to have the heat high, and try (if you can) not the open the oven door! Although I had to open it to keep checking on the rest of the food! I also made these about half an hour in advance so I could time everything else, so I cooked them most of the way, and then just put them back in for roughly 5 minutes to crisp up again just before serving!

I also bought a Yorkshire puddings tin but you can also use a cupcake tin, they will just be a little smaller!


  • 70g Plain flour
  • 2 medium eggs
  • 100ml milk
  • Sunflower oil, using when cooking


  1. Heat the oven to 220C/gas 8
  2. Pour about 3-4mm of the sunflower oil into each hole of your tray and place in the oven to heat up.
  3. Add the eggs and flour into a mixing bowl and beat until smooth and all combined.
  4. Slowly add the milk and continue to beat until the mixture is all combined and you have a smooth silky batter. This is when I like to season with a little salt and pepper but that’s totally optional!
  5. Remove the hot tray from the oven and carefully pour the batter evenly into each hole – I find it best to transfer the batter the a jug to help with pouring! Place in the oven.
  6. Bake for around 20 minutes, or until they are golden and have puffed up.


Chloe xx

My favourite Sauce!

I cannot even begin to express how in love I am with this sauce, and I shall tell you why!

You can use it for so many wonderful things… Pasta, Pizza, Bruschetta, even as a gift! Its so easy to make and I like to store it in a jar in the fridge if I’m using the same week but I also sometimes make a large batch and freeze it! The smell it fills the kitchen with is amazing, its so warming and beautiful! What makes it even better is you probably have all the ingredients in your cupboards already, so its easy just to whip up if you fancy it!

I think this would make the perfect gift as well! Either as part of a hamper or just by itself. You can by jars online, but also reuse ones you already have, tie a pretty ribbon and its a lovely present, its special because its homemade and useful!

I made this sauce with my siblings as they love cooking as much as me and we all just kept smelling it! I used tinned chopped tomatoes today as thats what I have, and I love that this recipe is easy and you cause whatever you have, but you can also use fresh tomatoes and cook them down! This is very much recipe which you can make your own! I like to season my food throughout the whole process and make it to how I like like it but you can change measurements and adjust it all to how you like it!


  • 1tsp olive oil
  • 1/2 diced red onion
  • 1 tin chopped tomatoes
  • 2 chopped garlic cloves
  • 1/2 tsp salt
  • 2 tsp black pepper
  • 3 tsp white sugar
  • 1 tsp dried oregano
  • a handful of fresh basil leaves


  1. In a frying pan, put the olive oil and red onion and cook down until they have some colour, then add the garlic and cook, stirring continuously for 3 minutes.
  2. Add in 1/4 of your basil leaves, salt and pepper and continue cooking and stirring for 2 minutes.
  3. Tip in your chopped or fresh tomatoes and the dried oregano and bring to a simmer.
  4. Add in the sugar and continue to simmer for 7-8 minutes.
  5. This is where I will taste and see what I think it needs! I will probably add a little more basil, and I find tomatoes to be very acidic so maybe some more sugar depending the current taste!
  6. I then continue to stir and simmer for another 5 minutes to reduce the liquid and then remove from the heat and let cool. Unless using immediately.
  1. Once cool, if you’re refrigerating it, pick a jar and ensure its its sterile and place in the fridge, for no longer than a week, until use. Or if your freezing, place in a freezer safe tub, and it will keep for a few a months. When planning on using, add some water to the saucepan to help it defrost!