My name is Angela and I have a 17 month old daughter, Joss, and I blog about our journey through mother/daughter-hood, juggling work with study and family life, and home cooking on a budget.

As the weather is taking a turn back to cold and grey I have two recipes to warm you up, a hearty main course and a good old hot pud, put them together and you have a warming Sunday dinner!

Hearty Chicken Casserole with Herby Dumplings

Ingredients (serves 4)

8 chicken thighs/drumsticks

1 tbsp plain flour

2 carrots, sliced

2 leeks, sliced

2 sweet potatoes sliced

½ turnip, diced

500ml chicken stock

150g self-raising flour

60g shredded suet (beef or vegetable, as preferred)

Dash of cold water

1 tbsp mixed italian herbs

Pinch of salt and pepper to taste


Mix self raising flour with shredded suet and dried herbs, then stir in cold water, a tablespoon at a time, until you get a soft pliable dough, divide into small balls and set aside

Toss the chicken pieces gently in the plain flour.  Heat olive oil in a casserole dish and fry the chicken until brown all over.  Remove the chicken add your carrots, leeks, sweet potatoes and turnip to the pan.  When the veg starts to soften slightly return the chicken to the pan, add the stock and a little salt and pepper and bring to the boil.  Once bubbling turn the heat down and simmer for 30 minutes with the lid on.

Remove the casserole dish lid and pop your dumplings on top, cover and simmer for another 20 mins, I like to finish my casserole with a quick bake in the oven as we like crispy dumplings, but you could just serve as it is!  I like to have a green veg on the side, usually broccoli.


Spiced Plum, Apple & Blackberry Crumble

Ingredients (serves 4)

4-5 ripe plums stones removed and chopped into small pieces

Two handfuls of blackberries

1 large cooking apple sliced thinly

150g plain flour

150g softened butter

80g brown sugar

1 tsp vanilla extract

1 tsp ground ginger

1 tsp ground cinnamon

50ml water

50g porridge oats if liked


Preheat oven to 180 degrees c

Mix together sugar, cinnamon, ground ginger and vanilla extract.  Add the plain flour and butter and rub the butter in until the mixture resembles rough breadcrumbs, add your oats if using and mix roughly.  In a buttered dish mix together all of your fruit, I like my crumble with a bit of a bite, but you can sugar your fruit if preferred, add 50 ml water

Top with the crumble mix and bake for one hour or until the fruit bubbles up through the crumble topping, serve alone, with custard or Joss’ fave, with vanilla ice-cream

crumbleEnjoy x

Angela @