Fluffy Family

How can chickens make such a difference to the whole family??

I’d like to introduce you to our two claw footed, egg producing, and completely lovable chickens – Eddie and Patsy. Yes I know … Disgracefully sarcastic names, but it had to be done..

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I have to say that I was somewhat reluctant to add two additional mouths to feed to our growing family. But so far (touch wood) we’ve all fallen completely in love with our clucky chicks… Even the dogs can wait to get out in the mornings to sniff them down.

My 2yr old girl talks about them constantly. Her poor nursery class hear about the chickens every movement. Admittedly, they’re movements aren’t much other than exploring the garden for bugs and occasionally coming over for a pat. I’ve got to say, I didn’t expect a chicken to be so affectionate and seemingly aware of it’s surroundings. As for my 1yr old, he’s over the moon with excitement and simply squeels and points when he sees them. I’m pretty sure he can’t wait to get his hands on them.. Hmm.. I’ll be watching him with caution..

As for myself and my better half, well we think they’re fun. It’s a welcoming change to have a member of the family that just eats what you put in front of them without complaint and doesn’t have a tantrum. Result! Each day I’m pretty proud when I see they’ve produced an egg. My head boggles with what baking I can do to make best use of their eggs.

As for the kids development they have been amazing. My daughter is more than excited with the chores of feeding them and cleaning out the coop. Yes, she’s put to work early. She’s rewarded with a star on her Star Chart. Let’s see how long that reward recognition lasts with her.. But so far so good.

Even the neighbours have taken well to them. Happy to hear their muffled clucks apparently makes them feel like their in the country.

So.. So far they’re a winner!

Now I’ve got three eggs to figure out what to make. Any suggestions??

Much love,
Sam x



Stuffed Chicken with Corn & Tomato Salad

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Give this one a try for a simple mid week dinner!

Serves 3-4

Stuffed Chicken:

4 free range skinless chicken breasts
Small bunch of flat leaf parsley
10 sun-dried tomatoes
3cloves of garlic
100g feta cheese
Zest of 1 lemon
4 sprigs of fresh rosemary
Sea salt
Extra virgin olive oil

4 corn on the cobs
2 large tomatoes
Small bunch of coriander
4 spring onions
2 limes
1 fresh red chilli
Sea salt
Extra virgin olive oil


Heat two lugs of oil in a medium frying pan on medium heat. Finely chop the parsley, sun-dried tomatoes and garlic. Mix into a bowl along with the lemon zest and feta. Cut a pocket into the chicken with a small knife. Fill with the stuffing and fold the chicken across to seal. Add the chicken to the frying pan. Place a lid over the chicken to maintain the heat at moisture.

Heat a griddle pan on high heat and place the corn on top to char. Finely cop the coriander, chilli, spring onion and tomatoes and add to a bowl. Continually turn the corn until it’s charred all over.

Once the chicken had browned on one side. Turn over and add the rosemary. Cook until the chicken is browned and cooked through. Then chop ready to plate up.

Once the corn is charred, cut off the kernels and add to the salad bowl along with a sprinkle of sea salt and olive oil.

You’re now ready to plate up! So divide up the salad onto plates and chop the chicken up and pile on top of the salad with a sprig of rosemary.

Serve with a glass of crisp white wine.


Chicken & Chorizo Parmigiana

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Struggling for ideas on what to cook?

Why not try my Chicken & Chorizo Parmigiana for a quick and simple saturday meal.

This recipe makes a bit more Parmigiana sauce than required, as I like to cheat a little and use the leftovers in other recipes.

Serves 2

50g pine nuts
125g milky mozzarella
Half cucumber
50g rocket
50g plum tomatoes
2 spring onions
Sea salt & pepper
Garlic oil

Parmigiana sauce:
2 tbs extra virgin olive oil
4 chorizo sausages
1 red onion
2 cloves of garlic
25g capers
2 Cans of diced tomatoes
2tbs tomato purée
1tbs dried oregano
Sea salt and pepper

1 egg
50g plain flour
50g Panko breadcrumbs
Sea salt and pepper
2 free range chicken breasts
2tbs extra virgin olive oil
50g prosciutto
50g mature cheddar cheese

Firstly to make the Chorizo sauce heat up the oil in a large saucepan on a medium heat. Add the finely diced onion and fry for 5min stirring constantly. Add the minced garlic. Remove the skins from the chorizo sausages, break them up and fry for 5 mins. Add the oregano and capers, season with salt and pepper, then add the purée and tomatoes. Bring to a simmer and cook for 1hr.

Meanwhile turn the oven to 180 degrees. In a oven proof frying pan on a medium heat add the oil. Prepare the battered chicken by rolling in flour, dipping in beaten eggs, then roll in breadcrumbs. Place in the frying pan until golden, then turn over the chicken and put into the oven for 20mins.

Prepare the salad by simply placing the rocket into a bowl. Add the chopped tomatoes, cucumber and spring unions. Tear the mozzarella on top. Add the pine nuts, garlic oil and season with salt and pepper.

Once the chicken has cooked, remove from the oven and top with prosciutto and shaved cheddar cheese. Then add back to the oven for 10mins until the cheese has melted.

Serve immediately with a beer or glass of white wine.