Mission Deli Turning Pink For Breast Cancer Care

Mission Deli Turning Pink For Breast Cancer Care
I’ve got two delicious recipes using Mission Deli wraps to share with you today, developed by food writer and stylist Rosie Birkett for the Breast Cancer Care's #FriendshipUnwrapped campaign. 

For the third year running, Mission Deli has pledged to support Breast Cancer Care by turning their Original wrap packs pink and pledging to donate £50,000 from the sales of their packs to the charity throughout October. As the theme of the campaign is all around friendship, they've partnered with Rosie Birkett to create some lovely sharing recipes, perfect for an evening in with the girls, all with lots of lovely hints of pink.

Mission Deli

The recipe's are super tasty so why not pledge your own support to the cause and get the girlies round this Friday night for a catch up and giggle whilst tucking into one of these fab recipes.


Using two wraps layered up with butter and baked makes for an ingeniously easy pastry alternative for the base of this tart.

Mission Deli Turning Pink For Breast Cancer Care

2 apples, cored, quartered and very finely sliced
2 Mission Deli Original wraps
50g unsalted butter, melted
2 tbsp brown sugar
tsp cinnamon

1.       Preheat the oven to 180. Line a baking tray with greaseproof paper.
2.       Lay one wrap on it and paint it with melted butter. Lay the other wrap on top, paint with more butter and bake for 6 minutes.
3.       Meanwhile toss the apple with the remaining melted butter, sugar and cinnamon.
4.       Remove the base from the oven and arrange the apples on top in a circular pattern.
5.       Bake for a further 12 minutes or until the apples are cooked and the base is golden.
6.       Serve with natural yoghurt or creme fraiche. Perfect for breakfast, afternoon tea or dessert. 


This umami-packed quesadilla is perfect for sharing and is inspired by the spicy, savoury flavours of kimchi.


For the paste
10g ginger
2 cloves garlic, peeled
2 shallots, peeled
1/2 tsp chilli powder
tbsp sriracha
tbsp maple syrup
tsp soy sauce
tsp rice vinegar

tbsp rapeseed oil

1/4 white cabbage, sliced
1/2 white onion, sliced
1 spring onion, sliced

100g vegan cheese
2 Mission Deli wraps

for the mayo
tbsp vegan mayonnaise (e.g. Mayola)
2 tsp toasted sesame oil
tsp black sesame seeds

To make the cheats kimchi paste
1.       Blitz all the ingredients for the paste in a mini chopper or food processor.
2.       Heat the rapeseed oil in a non-stick frying pan. Add the paste and cook it off over a medium heat for a few minutes.
3.       Add in the onion, cabbage and spring onion and cook for about five minutes, until the cabbage is cooked and the whole lot is incorporated with the spicy paste. Set aside.

To make the Quesadilla
1.       Heat a non-stick frying pan over a medium high heat. Place one wrap in the pan and cover with half the vegan cheese.
2.       Top with the cabbage mix and then cover with the rest of the cheese.
3.       Place another wrap on top and cook for 3-4 minutes, until the cheese has melted.
4.       Flip the quesadilla onto a plate and then put it back in the pan with the uncooked wrap on the bottom.
5.       Cook for a further three minutes then slide out of the pan and cut. Mix the mayo ingredients together and serve alongside the quesadilla.

Disclosure: This is an advertorial post. All thoughts are my own.

Slow Cooker BBQ Pulled Chicken

Slow Cooker BBQ Pulled Chicken

This Slow Cooker BBQ Pulled Chicken recipe is the perfect dish for feeding a crowd. I'm going to be making a big batch to take to our friends fireworks party on the 5th November, cooking it on low during the day at home and then taking it over (crockpot and all) to our friends house to plug in there. Leaving it on the warm setting it will happily sit there all evening and with some split white rolls and a bit of salad and coleslaw, you've got the savoury food sorted. You might be interested to hear that for dessert I'll be making some more Toffee Apple Candy Tiffin to share, this time WITH the popping candy (I managed to find some over the border in Devon). I'll let you know what reaction that gets from people, especially the kids.

Back to this recipe and the homemade BBQ sauce I make here is really quick and easy, with most of the ingredients already in your kitchen cupboards. However, if you don't want to be bothered with making up a homemade sauce I recently got to try some of the new Homepride All American sticky sauces which you could use instead. As a bit of an experiment I slow cooked some chicken breasts in the Hickory Smoked Maple sauce and pulled it at the end of the recipe as I do here. Served in rolls with salad, it was enjoyed by all and makes a great little shortcut if time isn't on your side.

Homepride All American Sauces

The  Slow Cooker BBQ Pulled Chicken can be frozen for another day if you have any left -  I doubt you will, it's just a bit yum. You can also keep it in the fridge for a few days and pick at it like we do! The recipe quantities I give below make enough pulled chicken to fill 8 rolls, but the recipe can easily be doubled or trebled for a large crowd. I find it's a slightly lighter option than ordinary pulled pork (which I do love) but is still lovely and filling all the same. Try serving it with jacket potatoes if you wanted to make it more of a meal and any leftovers are really good on nacho's.

Slow Cooker BBQ Pulled Chicken


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Slow Cooker Pulled BBQ Chicken
A slow cooker BBQ pulled chicken recipe best served in rolls with coleslaw and rocket
  • 4 Large Chicken Breasts
  • 250ml Ketchup
  • 2 TBSP Dijon Mustard
  • 1/2 TSP Garlic Powder
  • 125ml Honey
  • 2 TBSP Worcestershire Sauce
  • Pinch of Cayenne Pepper
Step 1: Place the chicken breasts in your slow cooker and turn on to low.Step 2: Mix together all other ingredients and pour over the chicken.Step 3: Cook on low for 6 hours then pull apart with two forks. Serve in rolls with coleslaw and salad.

Prep time: Cook time: Total time:
Yield Fills 8 small rolls

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Slow Cooker BBQ Pulled Chicken

Disclosure: I was sent some of the new All American Homepride Sauces to try. All thoughts are my own. I'm entering this recipe into Octobers Slow Cooked Challenge hosted by Farmersgirl Kitchen and BakingQueen74

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The Search Is On For Britain's Most Fruitful Family

Fairground Ride

Family time is precious, we all know that, but with parents often exhausted at the end of a working day and children focused on gadgets we forget to spend just five minutes together.  Nature’s Finest is on a mission to find and champion families who use simple solutions or life hacks to ensure time is spent together, through the campaign ‘Britain’s Most Fruitful Family’.
The campaign is being run on their Facebook page and is asking families to send in the life hacks that help them to spend more time together as a family, encouraging others to try the same and embrace a fruit-ful lifestyle.
The campaign will run from 24th October through to the 28th November and the winning family with the best life hack will receive £1,000 worth of Sainsbury’s vouchers – ideal just before Christmas when food shopping bills get bigger! Make sure you pop along to their facebook page to enter but before you do, let me tell you about my top 5 fruit-ful life hacks.

Top 5 Fruit-ful Life Hacks
1. Changing my working hours so I can spend more time at home. Having recently returned to work from Maternity Leave I've gone from working 30 hours over 4 days to 30 hours over 5. I now get to drop the kids off at school in the morning and pick them up again at the end of the day... and I can't believe I didn't do this sooner! No more rushed breakfasts trying to get 3 kids in the car to drop at my Mum and Dads for 7am. I think they appreciate this new arrangement too. So my advice to any struggling parent is to rethink your working hours and take advantage of flexi time if you're able. This one step alone makes a huge difference to our family life. I've also applied the same rules to my blog work too. No longer do I try and cook tea, write a blog post and chase children round the house all at the same time. Blogging is done after the kids have gone to bed so I can focus 100% on the children before bed time and 100% on my blog after that. The only person that seems to miss out here is hubby, but I think he understands!
2. Sitting down and eating together at least once a day. It might be breakfast, lunch or dinner depending on what sporting activities the kids are up to but every day we sit down as a family. We talk, sometimes argue (usually about football!) but most importantly we're together!
3. Cooking with the kids. I try and link our family cooking endeavours to special events, so this summer during the Rio Olympics we made a traditional Brazilian dessert - Pudim de Leite De Condensado. It gave the kids a chance to try something new and feel a sense of accomplishment in what they'd made. Topped with some of Nature's Finest chopped Mango in coconut water it was very yummy indeed and meant we spent precious time all together in the kitchen.


4. Beach time. We love going to the beach in the winter. The tourists are few and far between and we have vast expanses of sand and ocean to play in. Even if it's a quick after school walk before it gets too dark, it gets us out in the fresh air and blows away the cobwebs. We're very lucky to live in such a beautiful part of the country and I wouldn't want to live anywhere else!
5. Me time. I'm a much more patient and calm mummy, who the kids actually WANT to spend time with, when I've managed to enjoy a bit of me time. A bit difficult when I work 30 hours a week, run a blog, have a house, garden, 3 kids, hubby and 2 Guinea pigs to look after, but I am working on it. Even a nice long hot bath with a glass of wine and the woman's hour podcast turns me into a new woman (apart from when you're enjoying it so much you forget to pick your daughter up from hockey practice). These little snippets of calm in an otherwise chaotically busy life really help me focus on what I've got to do and when I've got to do it.

So, now it's over to you. What are your top hacks for spending more time with your family?

Disclosure: This is a collaborative post with Natures Finest. I received samples and payment in exchange for this post. All thoughts are my own.

Meal Plan 24th - 30th October 2016

Meal Plan 24th - 30th October 2016

The kids are very pleased half term is finally here as they have been super cranky and tired for the last week or so. Unfortunately I still have to work the day job so hubby and grandparents are doing the childcare duties instead. If hubby is left in charge of cooking meals you can guarantee they will be simple! A couple of years ago he managed to grill my lovingly made lasagne. I returned from work to find him puzzled as to what had gone wrong and I ended up having to scrape the top half of the lasagne off and put it back in the oven (not the grill!) before it was edible.

Rather more exciting news is that I'll be doing some recipe development work with a local cornish company. All will be revealed soon but lets just say I'll be knee deep in eggs, sugar, flour and fudge for the foreseeable future. As ever, I'll be tweeting and Instagramming my endeavours in the kitchen so make sure you're following if you'd like to have a nosy.

Right, here's the plan for the week - enjoy and let me know what you're planning to cook.

Monday 24th October
Leftover Slow Cooker Chicken Curry - I can trust him to reheat this in the microwave...I think!?!

Tuesday 25th October
Homemade Pizza - I'll make the dough the night before and leave it in the fridge ready for hubby to roll out and the kids to top with their favourite toppings.

Wednesday 26th October
Oven Baked Risotto

Thursday 27th October
Brie and Bacon Panini's - I just hope he doesn't accidentally leave the panini press on like last time

Friday 28th October
Out for my sons 7th Birthday Party

Saturday 29th October
Sweet Potato Mac N Cheese with peas and sweetcorn

Sunday 30th October
Slow Cooked Gammon in Pineapple Juice, Roasties and Cauliflower Cheese.

Blood Soup with Cheesy Witches Fingers

Blood Soup with Cheesy Witches Fingers

If you're like me and... how shall I put this... artistically challenged (see my hilarious attempt at Halloween Skeletons as a prime example), then this is most definitely the Halloween recipe for you! Quick, easy, tasty and fun - it ticks all the boxes and I guarantee your kids will be impressed.

Unfortunately, not only do I lack the patience but also the raw artistic talent to produce anything close to the amazing Halloween foodie creations I see on Pinterest. I can make lovely tasting food, but struggle to make things look aesthetically pleasing, especially when it comes to themed recipes. Judging by my past attempts, Halloween appears to be a particular problem for me! Yeah, go on, give yourself a laugh and look at my Halloween Skeletons again!

Blood Soup with Cheesy Witches Fingers

So, this year I'm not even going to attempt anything complicated. Instead, I've bought some Halloween themed cupcake cases and I'll make some easy cupcakes with a slime green icing, simply by adding green food colouring to my usual vanilla buttercream recipe (pretty sure I wont be able to mess that up). I'm hopeful they will go down well with the kids, as will this, my super simple Blood Soup with Cheesy Witches Fingers recipe. This lovely thick tomato soup made with fresh tomatoes and seasoned with onions, garlic, celery and bay leaves would make a perfect Halloween lunch especially if you served it from a big black witches cauldron.

The witches fingers in particular are really easy to make. Just halve some ciabatta rolls, sprinkle with grated mozzarella and italian herb seasoning, toast and then cut into 'fingers' adding the red pepper witches 'nails' before serving. There's not a lot that can go wrong. If I can manage it, you certainly can...and probably much better!

Blood Soup


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Blood Soup
Blood Soup with Cheesy Witches Fingers
A rich tomato blood red soup, served with cheesy mozzarella and herb 'witches' fingers
  • 1 KG Ripe Tomatoes, quartered
  • 1 Onion, chopped
  • 1 Carrot, chopped
  • 1 Celery Stalk, chopped
  • 1 TBSP Tomato Puree
  • 2 Bay Leaf
  • 1.2 Litres Vegetable Stock
  • 2 TBSP Sweet Chilli Sauce
  • 2 Ciabatta, halved
  • 100g Mozzarella, grated
  • 1 TSP Italian Herb Seasoning
  • cut into triangles Quarter of a Red Pepper
Step 1: In a large heavy based casserole heat a couple of TBSP oil and fry the onion, carrot and celery for 5 minutes until soft.Step 2: Add in the tomatoes, bay leaf, stock, tomato puree, Stir and bring to the boil then turn the heat to low and simmer uncovered for about 45 minutes. Stir through the sweet chilli sauce.Step 3: Blend the soup until smooth then return to the pan whilst you make the witches fingers.Step 4: Preheat the grill, put the halved ciabatta on a baking tray then top with the mozzarella, italian seasoning. Grill until melted. Cut each halved ciabatta into 3 lengths and place 1 piece of pepper at the end of each to look like a fingernail. Serve with soup.

Prep time: Cook time: Total time:
Yield: 4 bowls

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Blood Soup with Cheesy Witches Fingers

I'm linking this post to Honest Mums #BrillBlogPosts and No Croutons Required co-hosted by Tinned Tomatoes and Lisa's Kitchen

Meal Plan 17th - 23rd October 2016

Meal Plan

We enjoyed a well earned takeaway on Friday night with friends. We don't have takeaways very often due to living 6 miles away from the nearest, but it had been an incredibly busy week so it was certainly well deserved. The usual Saturday baking was done yesterday including fairy cakes and cookies and then we enjoyed some homemade 'ghost pizza's' for lunch.

Another super busy week so easy meals planned but thankfully we have half term to look forward to next week! Before we know it Christmas will be here....

Monday 17th October
Slow Cooker Chilli Con Carne

Tuesday 18th October
Leftover Chilli pasta Bake with Salad

Wednesday 19th October
Homemade Chicken Kievs, Sweet Potato Mash, Peas and Carrots

Thursday 20th October
Bacon and Brie Panini's and Homemade Coleslaw

Friday 21st October
Veggie Stir Fry with Noodles

Saturday 22nd October
Roast Chicken, Cauliflower and Broccoli Cheese, Stuffing, Potatoes

Sunday 23rd October
Leftover Roast Chicken and Pea Risotto

Chocolate Honeycomb Salted Caramel Cheesecake

Chocolate Honeycomb Salted Caramel Cheesecake
Chocolate Honeycomb Salted Caramel Cheesecake
It's no secret that I'm a sucker for a cheesecake. If I'm eating out and there is a cheesecake on the menu, I WILL make room for it and any ensuing indigestion is well worth it in my opinion. Similarly, if you turn up at my house on a high day or holiday you'll find a homemade cheesecake being served. I just never get bored of them and have been known to polish off a slice for breakfast on occasion. One of my all time favourite cheesecake recipes is a baked raspberry one that gets an outing several times a year at the request of friends and family. Despite my tried and tested recipe, I thought it was about time that I developed something new to add to my cheesecake repertoire.

This no bake Chocolate Honeycomb Salted Caramel Cheesecake was by all accounts a bit of a revelation.... in taste and looks! It's definitely got the WOW factor and I'm very glad I decided to 'branch out'.

Chocolate Honeycomb Salted Caramel CheesecakeThe base of the cheesecake is made from crushed milk chocolate digestive biscuits mixed with melted butter, although ordinary digestives would also work fine. The creamy middle is a mixture of full fat cream cheese and double cream, interspersed with pieces of chocolate honeycomb (crushed up Cadburys Crunchie bars in this case). Finally, the topping, described by my eldest as 'epic' is a simple salted caramel sauce made with Cornish Sea Salt's new delicate salt flakes and more crushed up Crunchie bars - you can't overdo them, promise!

It turned out so well I'm very tempted to make this cheesecake one of my Christmas desserts to offer the pudding haters .... yep, I've already started planning my Christmas menu. What can I say, the lure of Nigella Christmas just gets too strong from September onwards.

Chocolate Honeycomb Salted Caramel Cheesecake

Hopefully I've done enough to sell it to you. Seriously though, you really MUST try it..... everyone needs a cheesecake like this in their lives and for something that looks so amazing it really is a very simple recipe.

Just to make you aware the ingredient amounts listed for the salted caramel sauce make way more than you need but I like to keep a bowl in the fridge to drizzle over ice cream and brownies. It will sit happily in the fridge for a week or so.

Chocolate Honeycomb Salted Caramel Cheesecake


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Chocolate Honeycomb Salted Caramel Cheesecake
Chocolate Honeycomb Salted Caramel Cheesecake
A rich and indulgent no-bake cheesecake with a chocolate digestive base, creamy honeycomb middle and salted caramel topping
  • For the base
  • 250g Chocolate Digestives, crushed
  • 90g Butter, melted
  • For the Cheesecake
  • 600g Cream Cheese (full fat)
  • 150g Icing Sugar, sifted
  • 1 TSP Vanilla Extract
  • 200ml Double Cream
  • 2 Cadburys Crunchie Bars, crushed
  • For the Salted Caramel Sauce
  • 175g Light Brown Sugar
  • 50g Butter
  • 300ml Double Cream
  • 1/2 TSP Sea Salt
  • 2 Cadburys Crunchie Bars, crushed
Step 1: Line the base of a 20cm springform tin.Step 2: In a bowl mix together the crushed digestives and butter then press firmly into the tin. Pop into the fridge whilst you make the cheesecake.Step 3: Lightly whip the double cream using an electric whisk until you get soft peaks.Step 4: Mix together the cream cheese, vanilla extract and icing sugar - a stand mixer makes things easier but you could do it by hand.Step 5: Fold the double cream through the mixture and then add the crunchie bars. Pour into the tin, level off and put back in the fridge overnight.Step 6: You can make the salted caramel sauce now and put it in the fridge or wait until you are ready to serve it.To make the salted caramel sauce put the sugar, butter, double cream and sea salt in a pan and heat until melted. Turn up the heat for a minute stirring continuously then take off the heat to cool. Pop into the fridge if you are not using immediatelyStep 7: When you are ready to serve unmould the cheesecake from the tin then pour over as much salted caramel sauce as you want. Sprinkle over the crushed crunchie bars.

Prep time: Cook time: Total time:
Yield: 8

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Chocolate Honeycomb Salted Caramel Cheesecake

I'm linking this Chocolate Honeycomb Salted Caramel Cheesecake to A Mummy Too's #recipeoftheweek and Honest Mum's Brilliant Blog Posts

Toffee Apple Candy Chocolate Tiffin

Toffee Apple Candy Tiffin

I do love a no bake chocolate slice like this and my Toffee Apple Candy Chocolate Tiffin recipe is going to be your must make sweet treat for Bonfire Night. With all of your favourite flavours of the 5th November in one decadent bite, including toffee apples (with Toffee Crisp bitesize, Werthers Chewy Toffee's and dried apple), ginger (crushed gingernut biscuits), honeycomb (Crunchie bars - my favourite) and lots and lots of chocolate, I guarantee this indulgent and rich chocolate tiffin recipe is going to be the star of the show. Without wanting to blow my own trumpet (modest, me!) it's definitely one of the best no bake sweet treats I've ever made (as good as my Mini Egg version for Easter).... although thanks to the chewy toffee you may want to issue a dental warning with it -  especially to anyone with dentures!

Toffee Apple Candy Tiffin

If you're hosting a Fireworks party this year (or going to a friends display) I guarantee this will go down with a bang. If you were really brave you could even try a few handfuls of popping candy in the mixture to emulate the crackling fireworks. I couldn't get hold of any unfortunately, one of the few downsides of living in rural Cornwall, but I bet the kids would love it. If you do try the popping candy let me know if it was a success, but you might want to warn Granny before she takes a bite!

Another great thing about this Chocolate Tiffin is that it will happily sit in the fridge for a week or more in a sealed container. So make up a big batch when you have the time, bung it in the fridge and you've got this amazing chocolate treat on tap whenever you want it. As luck would have it, it's the start of National Chocolate Week today, which runs from the 10th - 16th October 2016 and what better way to celebrate than with a slice of this tiffin! I know you're going to love it!

Toffee Apple Candy Tiffin


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Toffee Apple Tiffin
Toffee Apple Candy Chocolate Tiffin
A Bonfire Night Toffee Apple and Chocolate Tiffin Recipe with Toffee Crisps, Chewy Toffee's, Dried Apples and Honeycomb, encased in milk and dark chocolate with crushed gingernut biscuits.
  • 125g Gingernut Biscuits, crushed
  • 2 Crunchie Bars, chopped
  • 20g Werthers Original Chewy Toffee's, chopped into very small pieces
  • 80g Toffee Crisps Bitesize, chopped
  • 60g Dried Apple, chopped
  • 100g Milk Chocolate
  • 100g Dark Chocolate
  • 100g Butter
  • 2 TBSP Syrup
  • 2 TBSP Cocoa Powder
  • For the topping:
  • 100g Milk Chocolate
  • 100g Dark Chocolate
  • 60g Toffee Crisp Bitesize, chopped
  • Crunchie Bars, chopped
  • 20g Werthers Original Chewy Toffee's, chopped into very small pieces
  • 30g Dried Apple, chopped
  • 25g White Chocolate, chopped
Step 1: Line a 20x20cm baking tin the clingfilm that overhangs the sides.Step 2: Melt the dark and milk chocolate, butter and syrup in the microwave then add the cocoa powder and mix to combine. Stir in the crushed ginger nut biscuits, crunchie bars, werthers toffee's, toffee crisp and dried apple.Step 3: Spoon into baking tin and chill whilst making the topping.Step 4: For the topping melt the milk and dark chocolate in the microwave and spread over the chilled tiffin.Step 5: Scatter over the chopped toffee crisps, werthers toffee's, crunchie bar and dried apple. Put back in fridge to set.Step 6: Melt the white chocolate and drizzle over the tiffin. Return to the fridge to set before cutting into 16 pieces.

Prep time: Cook time: Total time:
Yield: 16 pieces

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I'm linking this Toffee Apple Candy Tiffin to Octobers #The FoodCalendar, We Should Cocoa (Tin & Thyme) and #TeaTimeTreats hosted this month by Jo's Kitchen.

Meal Plan 10th - 16th October 2016

Meal Plan

The weekends seem to roll around very quickly don't they? It was the usual Saturday morning cooking and cleaning yesterday with a trip to the circus in the afternoon, which was actually surprisingly entertaining (I wont lie - I'm not really a circus person but the kids badgered me all week to take them). We sat down to watch the England match when we got home and I had a Home and Away and Neighbours t.v. binge with a few glasses of vino last night - my guilty pleasure! Sometimes you've just go to haven't you....

It's the start of National Chocolate Week tomorrow, so watch out for a few chocolatey recipes appearing on the blog over the next few days! You're going to love them. Here's what's on the menu this week...

Monday 10th October
Minced Beef Cobbler with Peas and Carrots

Tuesday 11th October
Spaghetti Carbonara

Wednesday 12th October
Pea and Cheddar Risotto

Thursday 13th October
Frittata and Sweet Potato Wedges

Friday 14th October
Takeaway with friends

Saturday 15th October
Pork, Spinach and Mushroom Lasagne

Sunday 16th October
Pub lunch!

Creamy Cornish Cider Chicken

Creamy Cider Chicken
What a revelation this simple supper was. We actually enjoyed this creamy cider chicken for Saturday lunch last weekend (mainly because I needed to photograph it in the daylight), but whatever time of day you decide to eat it (and it tastes particularly good the next day) I guarantee it will knock your socks off. For such a simple easy meal it packs a punch in flavour, largely down to the cider sauce. I find using cider in savoury dishes a bit like using wine, some vinegar and a pinch of sugar all at the same time! It gives dishes, especially meat dishes, a wonderful richness that you just can't get when using wine alone. Add cream to the mix too and....well, that takes it to the next level of deliciousness.

Living in the glorious south west where cider is most definitely king, I admit to having sampled many varieties in my 33 years, including the 'rough stuff' down at the beach in my under age youth (anyone remember White Lightening?). The cider I used in this recipe though is of much greater quality you'll be pleased to hear! Cornish Orchards, based at Westnorth Manor Farm, Duloe (near Liskeard) produce award winning premium cider using traditional craft practices, produced to modern exacting standards. The apples are pressed in the autumn and naturally, slowly fermented over the cool winter months - the result being a wonderful selection of ciders and juices to cater for everyones tastes. In this creamy cider chicken recipe I used their mellow farmhouse cider which is sold in traditional flagoons for authenticity.

Creamy Cider Chicken

This creamy cider chicken is the perfect dish for those cooler autumn days when you need something comforting and warming but not too heavy. I served it with some plain boiled rice but mashed potato, or even sweet potato would be a good accompaniment. If you wanted to make it a bit more nutritionally balanced you could throw in some green beans and peas for the last 5 minutes of cooking or just serve some vegetables alongside.

It goes without saying it must be enjoyed with a lightly chilled glass of cider. Enjoy!

Creamy Cider Chicken


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Creamy Cider Chicken
A creamy cider chicken dish made with diced chicken breasts and smoked bacon in a creamy mustard and cider sauce made from Cornish Orchards Farmhouse Cider.
  • 6 Chicken Breasts, chopped
  • 1 Onion, chopped
  • 2 Garlic cloves, chopped
  • 4 Smoked Bacon Rashers, chopped
  • 400ml Cider
  • 1 Chicken Stock Pot
  • 200ml Double Cream
  • 1 TBSP Wholegrain Mustard
  • 50g Parmesan, grated
  • Parsley to garnish
Step 1: In a large casserole fry the chicken pieces in a little oil until brown. Spoon onto a plate then fry the onion and garlic until soft.Step 2: Add the bacon and fry for a few more minutes then pour in the cider and stir through the chicken stockpot and put the chicken back in. Put a lid on the casserole and simmer for 20 minutes.Step 3: Take the lid off and add the cream, mustard and parmesan, give it a stir and cook for 10 more minutes.Step 4: Serve with rice and a sprinkling of parsley.

Prep time: Cook time: Total time:
Yield: 6

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Creamy Cornish Cider Chicken

I'm linking this recipe up to Honest Mums Brilliant Blog Posts

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