Omelette Cheat 🥚 🍳

If like me, you are utterly shite at making an omelette in a skillet/frying pan/wok/variation thereof, my method is as follows:

Fluffy omeletty goodness.

Get a non stick circular cake tin, greasing it well. Heat the tin in your oven for a good five minutes until it’s hot. Pour your usual omelette mix into it, and let it bake for about ten to fifteen minutes. You’ll be able to turn it out onto your plate fairly easily. It will rise, and when you take it out of the oven, it should sink nicely to look similar to the one in my photo. It’s a good way to make multiple omelettes if you have more than one person to cook for.

My usual omelette combo is four eggs, salt, pepper, a lump of butter, and a sprinkling of cheese. Serve with whatever you’d like.

Apricot & Stilton Biscuits

My brain is a very weird place. I dream very vividly, always have. During one of my more bizarre headfuck dreams last night, I apparently found the desire to bake apricot and Stilton biscuits. The British kind, not the odd American kind that seem to be scones under another name. This was a total guess experiment, and I love combining sweet with savoury so here’s what happened.

There were six, but I ate one so then there were five.

Shit you’ll need:

  • 1cup plain flour.
  • 1tsp salt.
  • 1tsp cracked black pepper.
  • 1tsp garlic powder.
  • Half tsp bicarbonate of soda or baking powder.
  • 1 large egg or equivalent in egg replacer (I used egg replacer).
  • 3/4cup of oil – I used 50/50 olive oil and vegetable oil.
  • One massive dollop of apricot jam about 2tblspns.
  • 100g Stilton cheese, crumbled.

Combine all your dry ingredients, making sure they’re properly mingled otherwise everything will be upset. We simply cannot have improperly mingled dry ingredients. Drizzle your oil in a bit at a time until the mixture starts to stick and go a bit breadcrumb-y. If you’re using an egg and not egg replacer, add it now.

Dump your dollop of apricot jam into the mix, and crumbled Stilton. I used to fork to mash it all together until it turned into a stiff (childish laughter) dough.

Six on me well used baking tray.

Scoop and press lumps of dough into a lined baking tray, making sure you use a bit of oil to grease. Bake for fifteen to eighteen minutes until golden brown, in the centre of an oven on a medium heat. Mine were ready in fifteen because I have one of those fan assisted contraptions.

They’re great for just shoving in yer gob, or eating with soup or stew instead of bread. This will yield twelve, but I only have a small baking tray so I had to bake them in two batches.

Potato & Cheddar Cheese Soup 🥔 🧀 🥣

This is pure comfort food, cheese and carbs.

Shit you’ll need:

  • Some spuds, or instant mash flakes. Use two large potatoes per person. I leave the skins on.
  • A chopped onion.
  • 750ML vegetable stock.
  • 1tsp cracked black pepper.
  • 1tsp garlic.
  • 1tsp English mustard.
  • 1.5 cups of medium to mature cheddar cheese.
  • 2tblspns of olive oil.
  • Optional: mixed herbs.

If you’re using instant mash this will take less time. If you’re using raw potatoes, you’ll need to cut them into small chunks, and shove them in your slow cooker with the stock first of all. I don’t feel you need to add salt to this recipe because the cheese will have plenty of salt in, as will the vegetable stock.

If you’re working with raw potatoes, add everything but the cheese and cook on auto for as long as they need to soften. If you want to keep the soup chunky, just add the cheese and allow to melt for a further half an hour. If you want a smoother soup, whizz the fuck out of the soup in a food processor before returning it to your slow cooker and adding the cheese.

If you choose to add herbs, add them with the vegetable stock, or you can sprinkle them on top of the soup when you serve it.

Apple & Stilton Soup 🍎 🥣

This one is absolutely bursting with flavour. It’s a favourite, and with the dreadful festering (festive) season coming upon us (not a fan) Stilton comes out even more than usual in the shops. The ONLY things about this time of year I actually like, are the cold weather, and the cheese I can get.

Yes I know it looks like a shit-heap. It won’t taste like one though.

Shit you’ll need:

  • Three apples, chopped and cored.
  • 150g Stilton cheese. Saint Agur is also fine if you can’t get Stilton.
  • 1tsp salt.
  • 1dstspn cracked black pepper.
  • 1tsp basil.
  • 1tsp oregano.
  • 500ML boiling water.
  • 2tblspns olive oil.
  • 400ML can coconut milk.


Remove their cores and chop into chunks, putting them into your slow cooker with the seasoning and herbs. Break the Stilton up, and add it to the mix. Add the olive oil and the water, and heat it up on high for half an hour. After that, add the can of coconut milk, and switch the slow cooker on auto for an hour and a half to two hours. The key is to wait for the apples to soften and melt down a little, as if you were stewing them.

Once they are soft, you can either leave the soup as it is, or shove it in a food processor to smooth it out a bit. Regardless of what you do, it will taste bloody MARVELLOUS.

Mid stewing stage

This makes a good starter soup, but it’s also fine for pigging out on too. I tend to do the latter.

Bread & Tomato Soup 🍅 🥣

This one is for when you have some bread that’s a little stale, but not growing penicillin. We draw the line at green furry science experiments here. This is a very rustic, simple recipe.

Image forthcoming

Shit you’ll need:

    Passata or tinned chopped tomatoes – I prefer passata because fuck no to lumpy tomatoes! Mine was a 680g bottle of Ocado passata.
    2tblspns of olive oil.
    1tsp garlic powder or equivalent.
    A chopped onion.
    1tsp salt.
    1dstspn cracked black pepper.
    1dstspn of dried basil or equivalent in fresh/puréed.
    500g bread – or thereabouts. It can be sliced or otherwise.
    200ML hot water.
    1 vegetable stock cube.
    OPTIONAL: Mozzarella.

Pull the bread into bits, it doesn’t need to be neat and tidy as it will be mashed to buggery in yer gob later mate. Put the bread to one side, and add allllllll the other ingredients to your slow cooker. Heat this mixture up on high for about thirty minutes.

After it’s warmed up, add your bread chunks and allow the soup to cook through for an hour on auto. After that hour, mix the soup up so the bread breaks apart and gives the soup a thicker texture. Let it bubble on low for half an hour and then you can do one of two things; serve as it is with olive bread, or take the basin out of the slow cooker, and put it in your oven with some mozzarella on top and allow it to melt. You could use a fork to dip your olive bread into it, and let it get all caught up in that cheese.

Be careful through, this soup gets hot like lava, and you might burn yer gob.

Spicy black bean nachos

  • Lightly salted tortilla chips.
  • One can of black beans, drained and rinsed.
  • One can of sweet corn.
  • One jar of tomato passata (mine was 680g).
  • One cup of chopped onions.
  • Crushed chilli to taste.
  • Salt and pepper to taste.
  • 250g grated cheese of your choice.
  • Sour cream to finish.

It is currently too fucking hot in the United Kingdom. We are SHIT at summer. Our infrastructure cannot cope – it is actively melting in parts of the country, train lines warping in the heat with signal failures causing massive train delays, especially in London where I hear the underground is like walking into a furnace. One poor bastard got his LEG STUCK IN TARMAC, amongst various grass fires dotted about the country, along with a veritable smorgasbord of stupid sunburnt racist gammons who are currently over celebrating the World Cup. 🙄

We Britons traditionally only get about three days of summer at a time, over several periods during June to September. We may get three or four of these periods, before we miss autumn entirely, and descend straight into the dark and wonderful winters I am currently missing so fucking much because I fucking hate summer. I am photosensitive, and my relationship with bright lights and hot weather is not one of love. This makes summer even more shit for me, and since we have been experiencing an ACTUAL SUMMER, the entire country has collectively shit itself because we do not know what to do with it.

I currently have a visitor with me – who like me loathes the burny thing in the sky. Prior to her visit, we had expected this warm period to have finished by now BUT NO. It bloody isn’t. It’s still going. These nachos were the closest I was getting to cooking because I was in no way going to stand in front of a hot stove and sweat my body weight off in half an hour. Thank fuck for my slow cooker!

I chucked the passata, onions, salt, pepper, crushed chilli, sweet corn, and black beans into the pot, stirred it up to fuck and left it to cook itself into oblivion slowly for about an hour. Like I said, fuck standing in front of a hot stove when my slow cooker can do the work for me. I dumped the bag of tortilla chips in a deep Pyrex dish, sprinkling some of the cheese through them. Once the slow cooker had worked it’s magic, I poured the contents over the chips, and covered the top with the remaining cheese, shoved it in the oven, and let it bake its arse off for twenty minutes.

After twenty minutes, I put two generous portions on top of mixed bagged salad that you bet I absolutely cheated with because I have sod all energy, and finished off with a healthy blob of sour cream. I amazingly managed to scoff my portion WITHOUT dropping any down my front, so I was quite proud of myself on all counts really.

Spiced tomato bean soup 🥣

Inspired by Miguel Barclay’s recipe, I made this earlier using my slow cooker:

I threw this together after I’d been out for the best part of the day doing boring but entirely necessary things. Using my slow cooker meant I could sit the fuck down for a while and give my knees and hips a rest since they are currently really, really fucking mad at me.


  • A jar of passata.
  • A tin of black beans.
  • A tin of sweetcorn.
  • Half an onion, chopped. I use frozen onions because I fucking hate chopping onions, and they’re cheap.
  • 1tsp salt.
  • 1tsp garlic powder or equivalent.
  • 1tsp oregano.
  • 1tsp basil.
  • 1tsp crushed chilli flakes.
  • 1tsp paprika.
  • 1tsp cayenne.
  • 1tblsp olive oil.

I bunged all of that in my slow cooker, making sure it was properly combined, and then set it to auto for an hour. I checked it and gave it a stir, and then left it on low for another hour.

I didn’t have any, crème fraîche so I dumped a blob of cream cheese in it, but if you want to keep it vegan, you don’t have to, OR add a vegan equivalent. It has yielded enough soup for several meals, and it’s got a little kick to it that suits my tastes. You can add hotter spices as your tastes desire, I just don’t have a cast iron gob.

This would also work really nicely as a sauce for pouring over pasta.

Roasted butternut squash

This is piss easy, apart from the bit where you have to slice the fucker in half.


  • One fresh butternut squash.
  • Coarse sea salt.
  • Cracked black pepper.
  • Olive oil.
  • Grated cheese – you decide the strength, and how much you want.

Preheat your oven to 180°C/350°F/Gas Mark 4.

Grab a massive knife, and slice the squash lengthways down the middle. Since this can be a bit of a pain in the tits, place a folded tea-towel over the top of the knife blade when you’re pressing down to slice. Do the same with the handle if you’re concerned about your grip.

Scoop out the seeds, and discard unless you’re planning on using them for something else. Score the flesh of your squash with your knife, and smear it generously with your oil, including the skin. Do this for both halves, obviously.

Sprinkle both halves with salt and pepper, and grease the inside of a baking dish with more oil. Lay the two halves skin-down in your dish, and roast in the oven for an hour, or until you can sink a knife into the flesh without even trying. Yes, I like saying the word flesh. FLESH. Flesh.

When the two halves are ready, you can either leave the halves intact, and add the cheese on top, to scoop out as you go along, OR you can scoop the lot out, add a little more oil and top with cheese in a bowl like so:

Butternut glory

The skins are fucking wonderful by the way, chewy and flavourful. Scoff the lot, and then lay there bloated like some manner of squash powered warthog.