Sticky BBQ Chicken wings

Just imagine a nice hot summers day with the BBQ set to Indirect heat and a nice cold beer in your hand tending the coals while the  friends and family are enjoying the company. This is what summer BBQing is all about.


These wings are very sticky, sweet and spicy and can be substituted with chicken breasts or thighs. or any cut of chicken really, Just make sure you have plenty of napkins or paper towels to hand.



2 Tbsp Chili Jam.

4 Tbsp Muscavado Dark Sugar.

½ Cup Honey.

½ Tbsp Soy Sauce.

1 Chopped Onion.

1 Lemon, Juice and Zest.

1 Tbsp Smoked Paprika.

¼ tsp Allspice.

6 Chicken Drumsticks or Wings.


  • Mix all the ingredients in a plastic Grip seal bag.
  • Massage the drumsticks in the marinade every 10 mins for 1 hour.
  • Cook on a medium heat BBQ or in the oven for 25-30 mins turning and painting with the marinade till they look sticky.
  • Plate up and sprinkle with chopped parsley and serve.

Spaghetti Carbonara

A warm evening and eating outside is great. Get the family and friends around the table and poor yourself a good beer or a decent drop of plonk and rustle up a good Carbonara and let the memories of a good evening build. or do the same at lunchtime. a good idea is to do a big pot of this as a side at a BBQ.


Full easy recipe here

Garlic Bread

Good garlic bread is unbelievably good and shouldn’t be confused with the crap you get from the supermarket, there really isn’t any comparison. It looks like ordinary bread but that’s as far as the comparison goes. This bread has a lovely warming taste that will transport you to  Italy, and the aroma will fill your kitchen with the smell of a french bakery. So if you are entertaining friends or having a pizza evening, try this, you will do it again and again.


Full recipe here

Stilton and Walnut Loaf

This is another of my favorite breads, it has so much flavour it should carry a warning. Very easy to make and goes very well with any soup or salad.

For the ultimate in indulgence try toasting a slice and topping with a couple of rashers of good smoked Bacon and a fried egg, now you talking!


Stilton and Walnut

Full recipe here

Double Dipped Fried Chicken

Who doesn’t love a bargain bucket of chicken from KFC, (other American State styled, hot fat cooked poultry establishments are available).

Well this is AFC, Ades Fried Chicken. Double dipped for extra batter and double fried for extra crispiness. Now you know it just isn’t going to get any better than that.


Fried chicken in my eyes has to be full of flavor and have a good crunch to the coating, so after watching a few YouTube clips and trying out a couple of recipes, and tweaking them a little, I came up with this recipe.

You are going to love it, your family will love it, and your friends will keep turning up when your frying.

Why not do some onion rings at the same time. just do the same with the onion slices as you do for the chicken or follow my Battered Onion ring recipe


4-10 Chicken bits, (any cut, wings, thighs drumsticks,etc)


350 ml Greek yoghurt.

350 ml Milk.

1 Tbsp Garlic powder.

1 Tbsp Onion salt.

1Tbsp Smoked Paprika.

Seasoned flour:

2 cups Flour.

1 Tbsp Garlic powder.

1 Tbsp Onion salt.

1Tbsp Smoked Paprika.

1 tsp Salt.

1 tsp Black Pepper.


5Tbsp Dark soy sauce.

1 clove Crushed Garlic.

1 Tbsp Honey.

1 Tbsp Sesame seeds.

1/4 tsp Cayene pepper (Optional)


Poor the Greek yoghurt in to a bowl and add the Milk, Paprika, Garlic powder and Onion salt  and mix well,. then add all the chicken parts and stir to ensure all chicken is coated, cover with clingfilm and put in the fridge for at least a couple of hours.

Remove from the fridge 30 minutes before you want to cook it.

Mix all the seasoned flour ingredients in a shallow bowl or on a tray.

lift each piece of chicken in turn from the marinade and dredge it through the flour.

once coated in flour dip it back into the marinade and then coat in flour again and place on a wire rack to rest while you do the rest of the chicken bits.

Now heat up a deep fat fryer to 150º  and fry the chicken in small batches so as not to cool the fat till its light and golden in color, (about 12-15 minutes) then remove to a wire rack to drain while you do the rest. (These can be left in a warm oven for up to 1/2 hour before moving on to the next stage)

Now turn the heat up on the fryer to 180º and refry the chicken till its a dark golden color, then remove to a wire rack to drain while you do the rest.

Mix the Dark soy sauce, Crushed Garlic and Honey in a small bowl and lightly paint the chicken bits  as soon as you can  and serve with a sprinkling of sesame seeds on top


Mars Bar cookies

I like cookies, there you go I said it I know they are not very good for you but they are great for the soul and kids love em and I am a big kid at heart.Flexi-1

These cookies are soft and chewy with little nuggets of chopped up Mars bar, or any other chocolate bar that takes your fancy.



280g Plain flour.
1 tsp baking powder.
225g melted butter.
150g Castor sugar.
100g Dark Muskavado sugar.
1 tsp salt.
2 Eggs.
1 tsp Vanilla Extract.
200g toasted walnuts.
2 or 3 mars bars chopped.

(Swap the Mars bars for your chocolate bar of choice)


Freeze your chocolate bars, then chop into small bite size pieces.

Toast and chop your walnuts

Thoroughly mix all the ingredients in a large bowl and cover and chill for an hour in the fridge.

Preheat the oven to 190º

Remove the cookie dough from the fridge and let warm slightly then place dollops on a baking sheet and put in the middle of your preheated oven for 8-9 minutes.




Breakfast Pies

I’m not going to waffle on about these pies to much, Im just going to to tell it how I see it.


THEY ARE GREAT, Packed with healthy nutritious calories (cough, cough), Well we all know that calories taste great and if you cook 12 of these pies and only eat 6 of them, then youv’e only had half the calories, and therefore by definition they are diet food and that is healthy ,,,,,, ish



Now I know that some of you will say that they are not exactly pies, but more of a quiche, and my answer would be “your right” But its my recipe and I want to call them breakfast pies, so breakfast pies they are

You can make these breakfast pies ahead of time, for convenience and reheated for lunch or eaten cold.Kids love em. The big guys love them too with a little brown sauce. A nice twist on the original pork pie or quiche




200  grams   Minced Pork, or a pack of quality sausages.

1 onion finely chopped.

1/2 Chilli (medium heat).

1 Pack  Shortcrust Pastry or make your own.

3 eggs, beaten.

3 Tbs  milk.

1 cup cheddar cheese grated.

1 thumb ginger, freshly grated.

1 lime.

2 cloves garlic clove, crushed.

1/4 bunch  Parsley -chopped.



Preheat oven to 400 degrees F (200 degrees C).

In a large, deep skillet over medium-high heat, combine sausage, onion, Chilli, Ginger . Cook until sausage is evenly brown. Squeeze the lime juice over the pork. Drain, crumble.

Season with salt and pepper to taste and set aside

Divide the pastry into even measures and roll out as thin as you dare and  then line the bottom and sides of your  muffin tin. Evenly distribute sausage mixture between the cups. Leave enough room in the cases to allow for the egg and cheese (about 1cm from top)

Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese.

Bake in preheated oven for 18 to 20 minutes, or until filling is set.