Chicken and vegetable curry with basmati rice

I’ve been working with the Brixworth food larder recently, who help to redistribute food that would otherwise go to waste or landfill but is still safe to eat.

Thanks to some funding from the Constance Travis Endowment Fund (Via Northamptonshire Community Foundation) I have been able to produce some recipe cards and video tutorials to help provide some mealtime inspiration with fresh and store cupboard ingredients that are often available at the larder.

So have a go at this recipe for a chicken and vegetable curry with basmati rice.

Watch this short video to see how I made it…

The ingredients include:

– 2 chicken breasts

– 1 onion

– 6 chopped tomatoes

– handful of french beans

– handful of chopped butternut squash

(other vegetables you could add include mini corn or chickpeas)

– jar of curry sauce

– 1 cup of basmati rice

The method is as follows:

Chop all the ingredients into small chunks

– Fry off the onion in some oil on the hob (add spice mix if included with curry sauce)

– Add the chicken and cook until brown

– Add the chopped vegetables and the curry sauce

– Simmer for 20 minutes until vegetables have gone soft

Meanwhile prepare the rice

– 1 large cup of water (300ml)

– 1 small cup of basmati rice (200g)

– A microwave dish with a lid

Measure out a small cup of dried basmati rice

– Wash the rice through a sieve and place in a microwaveable dish

– Add a large cup of cold water (300ml) and place the lid on the dish

– Place in a microwave and heat for approx 12 minutes

– Serve your rice with the chicken and vegetable curry

Please let me know how you get on! You can email me at:

Cooking up some recipe ideas for the residents of Brixworth

No Fuss Meals for Busy Parents CIC has been awarded a grant from the Constance Travis Endowment fund for Northamptonshire to provide mealtime cooking inspiration to members of the Brixworth Community Larder

The newly formed CIC was awarded this funding through Northamptonshire Community Foundation to work with the Northampton Hope Centre Community Larder Network, to provide video how-to cookery tutorials and recipe cards. These will focus on how to utilise some of the fresh and store cupboard food that’s typically available at the Brixworth larder, which operates MOST Wednesday afternoons from 4.30 pm – 5.15 pm or 5.15pm – 6pm on the first Wednesday of the month at Brixworth village hall.

No Fuss Meals for Busy Parents CIC helps to provide a connection between food produced in the UK and mealtime recipe ideas, using seasonal ingredients and encouraging people to cook from scratch. Most of the work carried out by the CIC is delivered digitally, although recipe cards and printed materials can also be provided.

Founder of the CIC, Milly Fyfe commented ‘The Brixworth Community Larder team tell me that they often receive a vast array of fresh produce that customers are unsure how to prepare and cook. I’m delighted to be collaborating with them in order to provide some ideas on how to make nutritious meals that are quick, easy and affordable. This will also lower food waste and ensure everybody gets the best value from the items that are available at the larder’

Rachel McGrath, CEO of Northamptonshire Community Foundation said: ‘The Foundation is delighted to have awarded No Fuss Meals for Busy Parents CIC funding to carry out a much-needed project in the locality. We wish them every success in their endeavours by helping improve the quality of life for local communities.’

For more information on the work of No Fuss Meals for Busy Parents CIC visit:

For more information on the Brixworth Community Larder visit:

For more information on the Northamptonshire Community Foundation visit:

Pictured is No Fuss Meals for Busy Parents CIC founder Milly Fyfe (centre) with the team of volunteers who operate the Hope Centre Community Larder in Brixworth

Pea harvesting

According to the University of Warwick, if we all bought 15% more home-grown fruit and veg, the UK economy would be £500 million a year better off…

And so, I wanted to share a recent visit with you to the UK pea harvesting taking place in Boston, Lincolnshire at the moment.

Everyone has a bag of frozen peas in the freezer, which are packed full of antioxidants, nutrients and low calorie too.

But have you ever thought about how peas grow, how they are harvested and how they get to the factory before heading to the supermarket?

I’ve followed the harvest, I’ve interviewed the producers and I’ve given you a few recipes to follow using peas. DId you know that peas have to reach the factory from the field in under 150 minutes to ensure complete freshness and quality?

So would you like to find out more?

Find my yummy bacon, pea and cheese quiche recipe here:

A tasty cake that will impress your friends… a pea cake recipe here:

A podcast interview with Stephen Francis who is in charge of a large Pea Cooperative called Fen Peas here:

Finally you can watch this short video on my pea vining experience here with some rather yummy young men featured too! :

Garlic butter

Who couldn’t resist the flavour of homemade garlic butter? Boy it tastes so good, full of flavour and so different to what you buy ready made in the shops.

So will you have a go at making your own? Always use butter as it will retain it’s texture and flavour. Sadly margarine just goes runny and disappears.

You will need:


  • 4 cloves of garlic
  • 150g of salted butter (leave out the fridge for 30 minutes before using)
  • Handful of chopped parsley


Place all ingredients into a blender and mix until combined  

Use an ice cube tray to spread your mixture into the holes and freeze into small blocks.  

For making chicken kiev’s, take 2 blocks out of the freezer.

Pierce a small hole in each chicken breast and insert the garlic butter block. You can baste in egg and cover in breadcrumbs for a proper crispy finish.  

Bake in the oven for 20 minutes until cooked.  

I find if you use the butter from frozen as it doesn’t melt and ooze away from the chicken so quickly. You can serve with some risotto rice or chips.  

If making garlic bread, all you do is get a baguette and cut into small portions.

Spread the garlic butter onto the bread and toast in the oven until golden brown and the butter has melted.

Homemade Strawberry Jam

Jam making… it’s not just for the WI…!

Preserving is one of my favourite things to do. Being able to savour the flavour and enjoy fruit or vegetables at another time of the year to when they’d usually be in season.

It’s always a great thing to do when you have an abundance of fruit; plums, raspberries or strawberries for example.   I never really appreciated how good home-made jam and chutney’s were until I started making my own. Once you start making your own too, you’ll realise how much tastier they are and how much more flavour you can notice from each spread. And you can control the sugar content much better, tweaking the recipe to suit your own palette. Not forgetting the provenance too…

You will certain benefit from knowing exactly what have gone into the recipe and often with much lower food miles, especially when using British sugar.  

Here’s how I make mine:  

Homemade strawberry jam  

You will need:  

1kg of fresh strawberries  

800g preserving jam sugar (with pectin in)  

1 knob of butter  

Juice of 1 lemon

Watch this short how-to video or read the method below    


  • Prepare the strawberries by removing the stalks and chopping into 2-3 small pieces
  • Place the strawberries in a large pan and mix in the sugar. You can leave the strawberries to absorb the sugar if you have time, up to 24hrs.
  • Add the lemon juice and set on the pan on a low heat on the oven hob.
  • Cook very gently until all the sugar dissolves
  • Then boil hard for 5-10 minutes until the mixture reaches 105c. Alternatively you can test to see if the mixture is ready by placing a blob of the mixture on a cold saucer. If it wrinkles and doesn’t run after 30 seconds it is set, if not allow to boil for another 2 minutes then repeat the cold saucer test.
  • Once set, use a ladle to remove any scum from the top of the mixture that has formed and add the knob of butter.
  • Leave the jam to settle and cool then place into sterilised jam jars and seal.
  • The jam will keep for up to 1 year if you keep stored in a cool dry place. Once opened refrigerate

Let me know how you get on and share your photos my tagging @NoFussMealsForBusyParents on Facebook, Instagram or email

Bacon, cheese and pea quiche

In my books, a quiche is a posh pizza. Using up some scrummy freshly laid eggs, bacon, cheese, onions and peas, this recipe is super quick as uses a pack of ready rolled pastry, and it’s gluten free too ( I used JusRol gluten free pastry)

Watch this quick video on how to make… the ingredients list is below


1 pack of ready rolled puff pastry

4 rashers of bacon, chopped

3 eggs

1/2 pint of milk

1 onion

100g grated cheddar cheese

A good handful of peas (these are picked from my garden but frozen peas are just the job)


Fry some bacon and onions until brown

Place your ready rolled pastry into a flan dish.

Sprinkle the cheddar cheese on the bottom

Add the bacon and onion mixture

Whisk 3 eggs with the milk

Pour on top of the pastry

Sprinkle on some peas

Place in the oven to cook for 25 / 30 minutes at 200c

Remove from the oven to cool slightly.

Serve hot or cold. The quiche will last for a few days if kept covered in the fridge.

Will you be making this? Drop me a line with your pictures and be sure to tag @nofussmealsforbusyparents in the caption on social media.

Pea, honey and lemon cake

It’s Great British Pea Week 💚

Here is a novel recipe, inspired by the lovely pea-ple at Yes Peas. I’ve made this cake gluten free.


You will need:

225g frozen peas

375g gluten free self raising flour

1 1/2 tsp gluten free baking powder

1/2 tsp Xantham Gum

Rind and juice of 2 lemons

4 eggs

1 1/2 tsp vanilla paste

225g runny honey

200ml vegetable oil

For the Icing:

100g unsalted butter

400g cream cheese

1 tbsp runny honey

2 tsp vanilla paste

rind of 1 lemon, plus half of the juice

Edible flowers and mint to decorate


Preheat the oven to 180c (I have an Everhot so it is on all the time)

Line 2 x 18cm loose bottom tins. I get my liners from the Poundshop

Blitz the peas using a stick blender, add some vegetable oil to loosen the mixture

In a large mixing bowl, mix together the flour, baking powder, pea puree, lemon rind and juice, eggs, vanilla paste, honey and vegetable oil and mix well.

Divide between the two cake tins and bake for 20-30 minutes.

Once cooked (check with a skewer to ensure it is cooked through) allow the cakes to cool.

Now it’s time to make the icing…

Beat some butter and cream cheese, honey, vanilla paste, lemon juice and rind together. Spread some of the icing on one of the cakes and place the other cake on top (like a sandwich) then spread the remainder around the outside of the cakes, smoothing it round the sides and top.

Decorate with some edible flowers and mint.

Here is a video of how I made mine…

Like this recipe? Why not have a go and share some of the pictures with me. Tag @NoFussMealsForBusyParents on social media

Elderflower cordial

The elderflowers have covered the hedgerows with their white fragrant blooms over the past couple of weeks. Take a look at this short video to see how I make my own batch of elderflower cordial. Be quick as the flowers will soon be over…!

Your ingredient list is as follows:

20 elderflower heads

1kg British sugar

1.5 litres of water

2 lemons

85g of citric acid

1 campden tablet to help the mixture keep.

To serve I use lots of ice, a dash of the cordial mixed with lemonade, mint and lemons.

1 normally put 1 part cordial to 6 parts lemonade.

A beautifully refreshing drink on a hot summer’s day

Lime, coconut and white chocolate cheesecake (Gluten Free)

Inspired by the BBC Good Food magazine recipe but with a few of my own twists, including the fact that I’ve made it #GlutenFree , here is my easy to make, no fuss, no bake cheesecake with a summer vibe

Fancy having a good at this?!


For the base:

120g salted butter

1 packed of gluten free chocolate chip cookies (I used the Tesco Free from)

50g desiccated coconut

For the filling

1 can of condensed milk

1 tub of cream cheese

2 limes, zested and juiced

To decorate

White chocolate stars (these were from ASDA)

Lime and mint


First melt the butter

Crush all the biscuits into a fine crumb

Mix in the melted butter and combine

Press the mixture into a springform tin

Place in the fridge to cool whilst you make the filling.

Mix together the can of condensed milk, cream cheese and 2 limes (zest and juice)

Bring the tin out of the fridge and add the filling.

Place back in the fridge and allow to set.

After 4hrs the mixture should be set. Decorate with pieces of lime, mint leaves and chocolate stars.

Serve and enjoy!

Haggis Pizza (Gluten Free)

Inspired by a recent podcast episode with James Macsween from Macsween Haggis, I had to have a crack at making my own Haggis Pizza.

This super tasty recipe is gluten free using a gluten free haggis from Macsween’s and gluten free bread flour from Shipton Mill

You can make it with normal bread flour and haggis but as somebody with a gluten intolerance, making this pizza base and topping with gluten free yumminess was out of this world.

Ingredients for the base (dough mixture)

185ml warm water

1 tbsp caster sugar

1 sachet of gluten free yeast

200g gluten free bread flour

1 tsp of Xantham gum

1/2 tsp of gluten free baking powder

1tsp of salt

1 tbsp of rapeseed oil

1 tsp of apple cider vinegar

Fine polenta for dusting

For the toppings

1 x Gluten free haggis

1 pepper sliced

1 onion, diced

1 packet of mozzerella

BBQ sauce for the base


Put your warm water and sugar in a jug and stir until dissolved

In a bowl mix your flour, xantham gum, baking powder, and salt together.

Place the yeast at one side of the mixture.

Add the oil, vinegar and mix until combined.

It should make a sticky dough. Avoid the temptation to kneed as it doesnt have gluten in.

Transfer the dough into an oiled bowl and cover with cling film. Place in a warm area to prove for around 1hr.

After the mixture has doubled in size, place on a sheet of baco glide / baking parchment and lightly dust with polenta. Spread the dough out with your hand to make a pizza shape.

Now it’s time to add your toppings.

Spread the base with BBQ sauce

Then add crumbled haggis, mozzerella, onion and peppers.

Sprinkle some oil over the top before it goes into the oven for around 20 minutes until crispy and cheese has melted.

I served my pizza with a side salad grown from my garden.

Enjoy this recipe idea and be sure to send me some pictures of what you make. You can email me:

Befor the pizza went into the oven

The finished result!

For more recipe ideas and mealtime suggestions follow No Fuss Meals for Busy Parents on Instagram and Facebook.