A forever home

Hello, spring! I love the seasonal changes and I’m so looking forward to the brighter mornings and longer days. Since we moved into Pickle Cottage I’ve started to appreciate just how special it is when gardens burst into springtime blossom.

Mother’s Day is nearly here! The best part for me is spending time with the kids. It’s the sentimental moments I love, like when the little ones pick some daffodils for me from the garden when they’re running about outside. It’s a huge honour to raise children and be their mummy. I always think of those who may find Mother’s Day difficult for different reasons – so sending love to anyone in that position.

If anyone is after fun ideas to keep their little ones happy, last year Rex loved collecting up flower petals and filling the washing-up bowl with water to give me a ‘foot spa’. It was more of a foot scrub/ whack for me, but it kept him entertained all day…

I’m having a little time off work at the moment, which is great as I’m such a homebody. Saying that, it has got me thinking about what else needs to be done around the house. I want Pickle Cottage to be the family’s forever home, and I’ve got time to dream up my next DIY project… Watch this space.

See you all next time! x

Follow Stacey @staceysolomon

‘This month I’m… …thinking about weekend roast dinners – and what Joe’s going to be whipping up in the kitchen! Mother’s Day is a great excuse to go big. Sliced meat, Yorkies, veggies and crispy roasties are something to take time over and enjoy as a family, followed by a slump on the sofa. What’s in your ideal roast dinner?’

These speedy supper solutions all use energyefficient* methods of cooking and time-saving shortcuts for busy midweek mealtimes

Ginger and miso gyoza noodle soup

An easy, filling and fragrant noodle soup that’s packed with flavour.

Serves 4 | Ready in 15 mins Faff

• 2tbsp sunflower or vegetable oil

• 2 x 320g packs stir-fry vegetables (we used Asda Edamame Bean & Broccoli)

• 2 garlic cloves, thinly sliced

• 25g fresh root ginger, peeled and cut into fine matchsticks

• 2tbsp white miso paste

• ¼–½tsp chilli flakes, plus extra to serve (optional)

• 100g dried egg noodles

• 240g pack frozen Itsu Chicken Gyoza

Dinner Dumplings

1 Heat the oil in a large saucepan over a high heat and stir-fry both packs of vegetables for 4 mins, or until beginning to soften. Add the garlic and ginger and stir-fry for 1 min more.

2 Add 1.25 litres of just-boiled water to the pan along with the miso paste and chilli flakes, if using, and stir well. Cover with a lid and bring to a simmer.

3 Drop the noodles into the stock. When they begin to soften, stir to loosen. Add the frozen chicken gyoza and stir until submerged under the hot stock.

4 Cover the pan loosely and simmer for 3–5 mins, or until the gyoza are hot throughout. Serve in warmed bowls.

Cook’s tip: Use any packs of stir-fry vegetables you like, or make up your own combination.

Serving suggestions: Stir in roughly chopped fresh coriander and finely sliced red chilli, then top with lightly crushed cashews or peanuts.

Stuffed sweet potatoes

Tender sweet potatoes, with a creamy and crunchy topping – delish.

Serves 4 | Ready in 20 mins

Faff factor

• 4 medium-large sweet potatoes, around 200g each

• 400g tin chickpeas

• 1tbsp sunflower or vegetable oil

• 50g pecan nuts, roughly chopped

• 2tsp jerk seasoning, or any other spice blend

• 1 large ripe avocado, stoned, peeled and sliced

• 200g Alpro plain yoghurt with coconut

• ½ lime, plus extra to serve

• fresh coriander, to serve (optional)

1 Wash the potatoes and pat dry with a clean tea towel or kitchen roll. Prick all over with a fork. Place on a fresh sheet of kitchen roll on your microwave turntable or on a large microwaveable plate, spaced apart.

2 Cook the potatoes for 8–10 mins on high, or until soft, turning after 5 mins. (Time will vary with the size of your potatoes and wattage of microwave.)

3 While the potatoes are cooking, drain the chickpeas in a sieve and rinse under cold water. Shake the sieve a few times then tip the chickpeas onto a clean tea towel and roll around to remove most of the loose skins and dry the chickpeas.

4 Pour the oil into a large frying pan and fry the chickpeas over a high heat for 4–5 mins, or until the chickpeas are crisping up, stirring occasionally. Add the nuts and cook together for 2 mins more, or until lightly toasted. Sprinkle over the seasoning and toss together for 1 min more, stirring constantly.

5 Put the potatoes on four plates and cut a deep cross into each one. Top with avocado slices and the spiced chickpeas and nuts. Season with black pepper, add a little lime juice and top with the yoghurt. Serve with extra lime wedges and fresh coriander, if you like.

Spice solution

If you don’t have Cajun spice handy, try using 1tsp each of ground cumin, ground coriander, smoked paprika and garlic granules.

Microwave jambalaya

A lightly spiced, healthy one-pan meal, ready in under 30 mins.

Serves 4 | Ready in 25mins

Faff factor | GF DF MF LF EF

• 50g Asda Extra Special Spanish Chorizo, skinned and thinly sliced

• 1 onion, finely chopped

• 2 peppers, any colour, deseeded, sliced

• 2 celery sticks, trimmed, thinly sliced

• 4tsp Cajun seasoning

• 2 x 250g packs Asda Wholegrain Micro Rice

• 400g tin chopped tomatoes

• 200g frozen king prawns (ready-cooked), thawed

• 1 lemon, cut into wedges, to serve

• fresh parsley, to serve (optional)

• corn on the cob, steamed to serve (optional)

1 Put the chorizo, onion, peppers and celery in a large, wide-based microwaveable dish. Cover and cook on high for 3 mins, or until beginning to soften. Stir in the Cajun seasoning and cook for a further 3 mins.

2 Squeeze the rice pouches to separate the grains. Add the rice and tomatoes into the dish. Cover and cook on high for 8 mins, or until the rice and tomatoes are piping hot, stirring after 4 mins. Add salt and ground black pepper if needed – this depends on your spice blend.

3 Stir in the prawns, cover and cook on high for 1 min more, or until the prawns are hot. Serve with lemon wedges and chopped parsley, if you like.

Cook’s tip: We cooked this dish using a 1,000W microwave oven. If yours has a lower wattage, increase cooking time slightly at each stage. Each 394g portion contains

Easy mushroom stroganoff with tagliatelle and kale

Flash-fried creamy mushrooms and buttered pasta with fresh green kale makes a fast and flavourful meal.

Serves 4 | Ready in 20 mins

Faff factor | V EF

For

the

Tagliatelle With Kale

• 220g dried tagliatelle

• 150g Extra Special Cavolo Nero Kale, thinly sliced

• 15g unsalted butter, cubed For the stroganoff

• 2tbsp sunflower oil

• 1 medium onion, finely chopped

• 2 x 250g packs chestnut mushrooms, quartered

• 2 garlic cloves, crushed

• 1tbsp plain flour

• 250ml hot vegetable stock, made with 1 stock cube

• 4tbsp 50% less fat crème fraîche

• 1tsp paprika

• small bunch fresh parsley, leaves roughly chopped (optional)

1 Start by cooking the pasta. Fill a saucepan one-third full with water, cover with a lid and bring to the boil. Add the tagliatelle, reduce the heat and cover the pan loosely with a lid. Simmer for 5 mins, stirring occasionally to separate the strands.

2 Add the kale to the pasta, cover loosely and cook for a further 3–4 mins, or until both are tender. Drain in a colander then return to the pan, toss with the butter and plenty of freshly ground black pepper.

3 While the pasta is cooking, place a large, deep frying pan over a mediumhigh heat. Add the oil and onion and fry for 2 mins or until beginning to soften, stirring regularly. Add the mushrooms, increase the heat and fry together for 3–4 mins, or until nicely browned. Add the garlic and cook for a few seconds more, stirring.

4 Sprinkle over the flour and toss through the mushrooms. Stir in the stock in a thin stream, stirring constantly. Bring the liquid to a simmer and cook for 2 mins, stirring regularly.

5 Reduce the heat slightly, stir in the crème fraîche and sprinkle with the paprika. Simmer gently for 1–2 mins more. Adjust the seasoning to taste and serve the creamy mushrooms with the tagliatelle and kale, sprinkled with chopped parsley, if you like.

Cook’s tip: You could use sliced curly kale or green cabbage instead of the cavolo nero.

Bring on the beans

Use any beans for the filling – try cannellini or pinto, maybe butter beans. Each is slightly different in shape and texture, but all taste great.

Easy beany quesadillas

Looking for a super-quick supper? You can cook these delicious Tex-Mex style parcels under the grill in just 5 mins.

Serves 4 | Ready in 20 mins

Faff factor | V d

• 1 x 400g tin kidney beans, drained

• 1 x 326g tin sweetcorn, drained

• 250g roasted red peppers from a jar, drained and roughly chopped

• 4 spring onions, trimmed, finely sliced

• 2tsp chipotle paste

• 4 The Bakery at Asda

Wholemeal Wraps

• 100g 50% less fat mature Cheddar, finely grated

• 150ml reduced fat soured cream

• fresh coriander, to serve (optional)

• lime, to serve (optional)

1 Put the kidney beans in a bowl and use a potato masher to mash roughly so you just break the beans up a bit. Add the sweetcorn, peppers, spring onions and chipotle paste and mix thoroughly.

2 Place 1 wrap on a large baking tray (or grill pan without the rack) and spread half of it with the bean mixture, leaving a 2cm border.

3 Sprinkle the beans with a quarter of the cheese and fold the empty side of the wrap over, pressing firmly to make a semi-circle parcel. Slide along the baking tray. Repeat with the remaining wraps and filling until you have four quesadilla parcels on the tray.

4 Place the tray under a preheated hot grill, not too close, for 3 mins, or until the wraps are hot and lightly toasted. Watch carefully so they don’t burn. Turn over carefully and cook on the other side for a further 2–3 mins, or until tortillas are lightly toasted on both sides, the filling is hot and the cheese has melted. You can grill these on the hob using a griddle pan if you prefer. Cut in half and serve with soured cream, a squeeze of lime and a sprinkle of fresh coriander, if liked.

Leftovers tip: Freeze any leftover uncooked quesadillas wrapped tightly in foil. Unwrap and thaw thoroughly before cooking. Leftover chipotle paste will last for 4 weeks in the fridge – use to spice up chilli con carne or stir into chicken casserole for a delicious smoky flavour.