Herby butter to smoother on the turkey.


Turkey is a pretty bland meat, so to help our Christmas bird along a bit I’ve made a herb butter to spread underneath it’s skin. Putting it under the skin helps the flavours really permeate the flesh and keep the breasts extra moist.

It is so simple to make…

Herbs of your choice (I used rosemary and thyme from the garden, and some fresh sage too), salt, pepper and garlic to give it an extra kick if you fancy it.

Finely chop the herbs.

Soften the butter in a bowl and add the herbs before mixing thoroughly.

Dollop the mixture onto some greaseproof paper and shape into a sausage.

Roll up.

This can be frozen or stored in the fridge for a couple of weeks. It’s also great with steak, fish, spread on bruschetta.


Paprika spiced Salmon with minted Quinoa and roasted vegetables

Salmon & quinoa
With an under-the-weather and very tired toddler today, I needed something relatively easy to throw together for dinner tonight using what I had in. This totally hit the mark. Easy, yet tasty and undeniably healthy. Here’s how to do it.

Rub paprika, black pepper and lemon juice into the salmon and set aside to marinade. Chop up a load of veggies (I used butternut squash, onions, copious amounts of garlic, mushrooms, carrots, red and yellow peppers and broccoli) and place on a roasting tray. Season with pepper and herbs of your choice (I used parsley) and drizzle over some olive oil (or use fry light which is what I did). Roast for about 30 minutes, then toss and place the salmon on top and roast for another 20 minutes or until the salmon is cooked through.

Meanwhile, rinse the quinoa to help get rid of the bitter taste, then cook in vegetable (or chicken) stock with a handful of fresh chopped mint and a little less of parsley, and a couple of smashed cloves of garlic. I did mine in the rice cooker using a 2:1 ratio of stock to quinoa. It cooked itself to perfection and kept itself warm without me having to check it was even done. Easy peasy. Serve and enjoy.