Pork & Apple Burgers

These homemade burgers are perfect for a summer BBQ…or if you can’t wait that long, enjoy them in the winter too!

Cooking time: 10 – 15 minutes

Preparation time: 10 minutes

Makes 6 Burgers

The Ingredients:

  • 500g Pork Mince
  • 1 Apple peeled and finely grated
  • 5 tbsp Breadcrumbs
  • Pinch of Salt & Pepper
  • Flour to coat the meatballs
  • Oil for frying

The Method:

  1. Mix the Pork Mince, Apple, Breadcrumbs, Salt and Pepper in a bowl
  2. Split the mixture in to 6 portions and lightly pat in to the shape of a burger, these are a lot more delicate than burgers which contain egg as they don’t bind together as easily
  3. Coat the burgers in flour
  4. If cooking the burgers on a BBQ add a little oil to the top and bottom of each burger and cook for approximately 10 – 15 minutes
  5. If you are using a frying pan, heat the oil in the pan and add the burgers, ensure you turn the burgers regularly to prevent them from burning and cook for approximately 10 – 15 minutes
  6. Serve in a bread roll with salad and your favourite sauce

For an alternative spicy burger, try substituting the apply with 2 chopped Chilli’s and a teaspoon of Cayenne Pepper

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These delicious spicy meatballs are full of flavour and are perfect for a dinner party, and what’s more, no egg is needed!

Cooking time: 5 minutes frying, 30-40 minutes in the oven

Preparation time: 20 minutes

Makes 10 – 12 Meatballs

The Ingredients:

For the Meatballs

  • 250g Pork Mince
  • 250g Beef Mince
  • 1/2 Pepper chopped finely
  • 1 Onion chopped finely
  • 1 Chilli chopped finely
  • 1 tsp Chilli Powder
  • 1 tsp Paprika
  • 2 tbsp Breadcrumbs
  • Pinch of Salt & Pepper
  • Flour to coat the meatballs
  • Oil for frying

For the Sauce

  • 1/2 Onion thinly sliced
  • 1/2 Pepper thinly sliced
  • 2 medium mushrooms thinly sliced
  • 2 Large Cloves of Garlic thinly sliced
  • 1 tsp Chilli Powder
  • 1 tsp Cayenne Pepper
  • 1 Tin of Chopped Tomatoes
  • 250ml Passata

The Method:

  1. Pre heat the oven to 190C/375F/Gas mark 5
  2. To make the Meatballs mix in a large bowl the Pork Mince, Beef Mince, Pepper, Onion, Chilli, Chilli Powder, Paprika, Breadcrumbs and the Salt & Pepper until it is all mixed together
  3. Take golf ball sized amounts of the mix and roll them in to balls, these are quite delicate as they have no egg to bind them together, so be gentle!
  4. Roll each of the meatballs in flour
  5. Heat the oil in a frying pan and lightly fry the Meatballs to brown them and seal in the juices
  6. Put the meatballs in to an oven proof dish and set aside
  7. In the same pan that you fried the meatballs, add the Onion, Peppers, Mushrooms and Garlic and lightly brown.
  8. Add the tin of Tomatoes, Chilli Powder, Cayenne Pepper and Passata and cook for a few minutes
  9. Pour the sauce over the meatballs and cover with foil.
  10. Cook in the oven for 30 – 40 minutes, removing the foil 10 minutes before the end to brown.
  11. Serve with Pasta or Rice
Posted in Main Course | Tagged , , | 1 Comment


My eggless pancakes really do taste like the real thing, I had my first anaphylactic shock from pancakes when I was 14 and it took me a long time to even try an eggless version, now I can’t stop eating them! To me these are proper English pancakes…thin and crispy and are perfect for Shrove Tuesday!

Cooking time: 1 minute per pancake (approx 30 seconds each side)

Preparation time: 10 minutes

Makes 4 pancakes

The Ingredients:

  • 4oz Plain flour
  • 1 tsp sugar
  • 2  tsp baking powder
  • 9fl0z whole Milk
  • 2 tbsp water
  • 2 tbsp oil
  • oil for cooking

The Method:

  1. Sift the flour in to a bowl
  2. Add the sugar and baking powder
  3. Mix the water and oil with the milk
  4. Add the milk mixture to the bowl and mix with a whisk or folk until it looks like a batter, don’t over mix though (it shouldn’t have bubbles)
  5. Add approx 2tsp of oil to a non stick frying pan, you may need more if your pan is bigger, make sure you move the oil around the pan as it heats until oil has touched the whole bottom of the pan (this will prevent it from sticking), continue to heat the frying pan until it’s smoking hot (be careful though, it’s very hot)
  6. Add one ladle of the pancake mixture to the frying pan and move it quickly around the pan until it’s covered the bottom
  7. Lift the edge of the pancake and when it looks a little brown, flip it to cook the other side
  8. When the bottom of the pancake is slightly brown serve and add your favourite topping (mine is simply just lemon juice and sugar)
Posted in Cakes & Treats | Tagged , | 109 Comments

Apple Tart Tatin

This dessert is full of flavour and is guaranteed not to last more than 5 minutes…it’s that delicious!

Cooking time: 10 minutes on the cooker and 25 minutes in the oven

Preparation time: 10 minutes

Serves 6

The Ingredients:

  • 6 small apples peeled cored and cut into halves or quarters
  • 100g Caster sugar
  • 70g butter
  • 50ml brandy
  • 1 vanilla pod (scrape the seeds out, you will need the seeds and the pod)
  • 225g Puff pastry (depending on the size of the pan)

The Method:

  1. Roll the pastry to fit your oven proof frying pan, it should be approx 5mm thick, my frying pan has a 7 inch base so adjust the recipe for bigger pans
  2. Pre heat oven to 190C/375F/Gas mark 5
  3. Add the Brandy to the pan and reduce by half
  4. Add the sugar, butter and vanilla seeds and vanilla pod into the pan and boil until it turns to a brown sticky caramel
  5. Add the apples  and cover them in the caramel, cook until the apples start to go soft
  6. Remove from the heat to cool for a few minutes
  7. Lay the pastry on top of the apples and tuck into the side of the pan
  8. Bake for approximately 25 minutes or until the pastry has puffed up and turned golden brown
  9. Remove from the oven and leave to cool for a few minutes
  10. Turn the pan upside down onto a plate and leave pan for a minute so that the steam loosens the caramel
  11. Remove the pan from the tart and serve with cream or ice-cream
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Lemon Drizzle Cake

This lemon drizzle cake is delicious and so easy to make, I bet your friends won’t be able to tell that it’s eggless either!

Cooking time: 1 minute for the drizzle top and 25 minutes in the oven

Preparation time: 15 minutes

Serves 8

The Ingredients:

For the sponge

  • 200g Self Raising Flour
  • 125g Caster Sugar
  • 1/4 tsp  Salt
  • 1/2 tsp Bicarbonate of Soda
  • 200ml Milk
  • 100ml Corn Oil
  • 2 tbsp Golden Syrup
  • 1/2 tsp lemon extract
  • Rind of 1 Lemon

For the lemon drizzle

  • Juice of 1 Lemon
  • 25g Caster Sugar

The Method:

  1. Pre heat your oven to 180C/350F/Gas mark 4
  2. Line the base of a 7 inch cake tin with baking paper
  3. Sift the flour, salt and sugar into a bowl and make a well
  4. Dissolve the bicarb in the milk and poor in to the well. Add the corn oil, golden syrup, lemon extract and lemon rind.
  5. Beat until the mixture looks like a smooth batter (there should be no lumps of flour)
  6. Bake for approximately 25 minutes, like an egg cake, to test if the cake is done insert a skewer into the middle of the cake and if it comes out clean it is cooked.
  7. Whilst the cake is cooking heat the lemon juice and sugar until all of the sugar has dissolved to make a lemon syrup
  8. When you have removed the cake from the oven, whilst it’s still warm prick all over with a cocktail stick and drizzle the syrup over the cake so that it soaks into the sponge. I tend to only use half of the syrup on the cake and use the other half to drizzle over the cake just before serving.
Posted in Cakes & Treats | Tagged , | 25 Comments