Coronation Chicken Sandwich

Coronation Chicken is delicious in sandwich. Combine with coriander salad for healthy, satisfying filling sandwich.


Serves: 1       Ready in 5 mins

  • 100g cooked chicken breast
  • 1 tsp low fat mayonnaise
  • 1 tbs low fat greek yougurt
  • 1 tsp mango chutney
  •  pinch of corriander
  • 2 slices wholegrain bread
  • handful of baby or leaf salad
  • 1tbs lime juice


  1. In a large bowl, whisk together the mayonnaise, chutney, curry powder, l lime juice and salt. Add chicken and toss with the dressing until well coated. Cover and chill until serving.
  2. Fill the crusty wholegrain bread with the chicken mixture and some watercress or leafs baby salad.



Chicken Korma with Spinach Gnocchi

 love good Korma Chicken so I use low fat yogurt instead of cream.


Serves: 3 , Prep: 10 min, Cook: 40 min

  •  100g chicken breast
  • 4 tsp curry powder
  • 2 large onions
  • 2 yellow peppers
  • a few mushrooms
  • organic chicken stock cube
  • 4 cloves garlic, chopped
  • 50 g coconut cream
  • 1 tbs paprika
  • 200ml low fat greek yogurt
  • pinch of salt and pepper


  1. Put the chicken in a single layer in a wok or large frying pan over a medium heat, with just enough water to cover. Crumble in the stock cube and add 1 teaspoon of the curry powder. Simmer gently, stirring, for about 10 minutes, until the chicken is no longer pink.
  2. Stir in the chopped vegetables and garlic, and another 1 teaspoon curry powder. Simmer gently for a further 20 minutes, stirring occasionally.
  3. Crumble in the creamed coconut and stir to dissolve. This should thicken the cooking liquid so that it is no longer watery. (If the stock is too thin, the yogurt will curdle when you add it.) If it still appears quite watery, simmer for a little longer until it thickens, or dissolve 1 teaspoon cornflour in a little cold water and mix it in.
  4. Reduce the heat to low, and stir in the remaining curry powder,  and paprika.
  5. Gradually mix in the yogurt and heat through, stirring, for about 5 minutes. Add salt and pepper to taste.
  6. For a really healthy and nutritious meal, serve with brown rice or gluten free gnocchi :)



Bryndzove Halusky/ Slovak soft cheese dumplings

My absolute favorite classic Slovak dish is called Bryndzové halušky (pronounced “breend-zoh-vah hah-loosh-key”). 

I’m still perfecting the healthy version of this recipe. But I am going to show you two options and you can decided which one you prefer but both are yet delicious :)

Broccoli Cottage Cheese Halusky (Dumplings)

 Broccoli Cottage Cheese Halusky

Broccoli Cottage Cheese Halusky


4 Cups Cauliflower – Riced

6 Cloves Garlic – Minced

4 Cups Broccoli

1 Cup Cottage Cheese

2 Tbs. Olive Oil,2 Tbs. Butter

  1. place broccoli in a pan of boiling water and cook the florets for 6-8 min
  2. rice cauliflower using a food processor or you can also achieve this with a box grater
  3. You’ll need the hot water to continue cooking the rice cauliflower. sauté 8 min
  4. Get the rice cauliflower out with a slotted spoon and place them in a drainer
  5. Reduce heat to low, stir in cottage cheese, Parmesan, pepper, garlic, salt, parsley
  6. Let simmer 10 min to thicken

Potato dumplings with bacon and bryndza (soft sheep cheese) 

  potato dumplings with bacon   and bryndza (soft sheep cheese)

potato dumplings with bacon and bryndza (soft sheep cheese)


for about 8 servings

  • 3 Potatoes
  •  2 Cups of flour  
  •  2 Eggs
  • Slab o’ Bacon
  •  Salt
  • 1 cup Bryndza or soft cheese or feta cheese 
  1. use a slab of bacon rather than slices. If you can’t find a slab, no worries. Sliced will work– although, at least try to get thick-sliced if you can 
  2. Cut up the small slab of bacon, or at least a 1 lb. package of sliced bacon. –
  3. Cook the bacon in a skillet on medium-medium high heat 
  4. While the bacon is cooking, drop 2 eggs and about 1 tablespoon of salt into a mixing bowl. Then, using a fine grater, grate 3 potatoes into the bowl. You may need to stop after every potato and stir the bowl to incorporate the eggs a little bit so the potatoes don’t turn grey. 
  5. Now, add about 2 cups of all-purpose flour into the bowl and beat with an electric mixer for at least 5-10 minutes. 
  6. The dough should be fairly thick
  7. Use a knife and a cutting board, to make the dumplings.
  8. Go ahead and get a big pot of water heating up on the stove. - push the dough through the holes into the boiling water. - When they’re done, the dumplings will float to the top. 
  9. Get the dumplings out with a slotted spoon and place them in a drainer - By this time your bacon should be done

Now, real Bryndzové halušky is made of sheep cheese.

  • But it’s difficult to find SO, there are several options for your  version of this dish. 
  •  pack of feta cheese with a small container of sour cream mixed very well. 
  • mix the cheese with the dumplings and then add the bacon on top –

I love them all :)



Chicken & Broccoli Barley Risotto

 Simple chicken risotto recipe couldn't be easier and the warming flavours make it the perfect comfort food fix

  • 2 tbsp rapeseed oil
  • 1/2 cabbage, finely chopped
  • 2 cloves of garlic, crushed
  • 2 large chicken breasts cut into bite-size pieces
  • 1 cup organic barley
  • 1 tsp grass fed butter
  • 1 large glass of water
  • 1–1.2 litres hot vegetable or organic mushroom stock
  • 200g broccoli, cut into 2-3cm pieces
  • 50g finely grated parmesan cheese

Heath the rapeseed oil in the multicooker and add the chicken, brocolli, cabbage, mushrooms, herbs, garlic, water, stock, barley, butter and cook for two hours.

The texture of the risotto should be thick and creamy, but not too loose. Add extra stock or hot water if necessary.

Remove the cooked risotto from the heat, and stir in the parmesan cheese and add any extra stock if the risotto seems particularly thick.

Spoon the risotto into warmed bowls and serve.