Will you look at the time?

That's one thing about the summer holidays; time starts to merge and before you know it, it's 10pm, rather than the usual, strict limits of school days. I'm not complaining; it's lovely in fact. I got up late today for the first time in ages. I mean, really late...for a mum. I got a cup of tea in bed and read a bit of a book before coming downstairs to the smell of pancakes, made by Brian to be greeted by happy children, instead of the usual wail of "what's for breakfast? I'm STARVIIIIIING!!!!"

For lunch, we had soup. I made watercress and spinach soup for Brian and I and tomato soup for the kids. I offered them each a £100 to try the green sludge soup but to no avail. In the photograph below is Fraser's response to being offered £100.

The answer was clearly no. Wouldn't touch it with a barge pole, I think Lucy said. "Not for a £1,000,000!" Kelly replied. Even I was dubious. I used two full packets of the leaves, thinking of all the goodness but it did begin to look like pond water. I adjusted it a bit and actually, despite the appearance, it was lovely.

The kids were still in their pjs come lunchtime, as you can clearly see from the photo; I know, I'm a terrible mother...not to them obviously, they think it's wonderful....and in holiday time, that's all that counts.

We had a really tasty meal of lamb chops cooked with sticky bbq sauce. I decided to use my own recipe and serve it with rice instead of mashed potatoes...a good choice. The bbq sauce was really delicious and I have loads left.

Lamb Chops with Sticky BBQ Sauce, Boiled Rice,Yoghurt Raita,Roasted Baby Plum Tomatoes, quick Caramelised Onions and warm Pitta Bread.
4-8 lamb chops (we had 6-3 each and a bit much)
For the BBQ Sauce:
olive oil, tablespoon
1 finely chopped shallot
1 finely chopped, fat garlic clove
Half red chilli, seeded and finely chopped (huge fat chilli so use more if preferred)
Approx. 2oz dark muscovado sugar (it's worth buying this, great for caramelising)
Approx. 2oz soy sauce
Approx. 10 fl.oz. tomato ketchup
For the raita:
Low fat yoghurt
chopped cucumber to taste
Squeeze lemon juice
salt and white pepper
Sprinkling parsley and coriander, fresh (don't buy 'specially though)
For the onions:
1 onion, thinly sliced
Olive oil
Salt
Teaspoon muscovado sugar
For the tomatoes:
Handful baby plum tomatoes, halved or quartered
Teaspoon olive oil
Half teaspoon balsamic vinegar
Salt & pepper
Sprinkling parsley

Basmati rice or rice of choice

Pitta Bread

Make the BBQ sauce first. Heat the olive oil in pan over a medium heat, add shallot, chilli and garlic, stir and leave for a few minutes. Add the sugar, soy and tomato ketchup...I admit to using different amounts of tomato ketchup each time but I usually put in about two huge squeezefuls. Stir and taste...add more tomato ketchup if you prefer. The sauce should still look quite dark and only a little red...that's how I like it but using the full amount of sauce will taste just as great if a little milder. Bring to the boil and simmer for a few minutes. Stir and then place in a bowl.

Put oven on medium/high for plum tomatoes. Put on rice and cook as per instructions. Place plum tomatoes in an ovenproof dish and pour over a mix of all the tomato ingredients. Place in oven for around ten minutes. Once ready, leave in oven so they stay hot but turn oven off.

Make raita by adding all the ingredients to the yoghurt and mix.

Onions: heat oil in small pan over a medium heat. Add onions and cook until brown. Add salt, stir and then add sugar. Stir, leave on low heat until required. Once soft though, turn off.

Chops: place oil in pan over a medium heat...add chops and fry for around 4 minutes until brown. Pour bbq sauce on to uncooked side of chops and turn over. Add some more bbq sauce to browned side and cook for another 3-5 minutes, depending on how you like them.

Place pitta bread in toaster until warmed and slice in two.

Plate up, sniff with pleasure and eat 'til stuffed!

The kids turned their noses up at my lamb chops, the little...cherubs...so they had leftover chicken cooked in a stock of chicken and tomato puree served with rice and cucumber slices, as requested. A bit bizarre, possibly but they were so happy with the presentation...kids are so easy sometimes...and ate it all up.


I was going to bake but ran out of steam. It happens.

Roast Chicken Stuffed with Rice

Ah, lazy days and Sundays...we chilled out today, read the papers, had some bacon rolls and made some bread. I halved my dough and made some rolls as well as bread but they didn't turn out that great...good enough though to be eaten with butter and jam whilst warm and I've chopped up the rest to make croutons and breadcrumbs for the patties and soup later this week.

We had our roast chicken tonight, with the rice stuffing, roasted parsnips, carrots and potatoes with steamed broccoli and green beans. Everything was then covered in gravy of course, made with the juices from the roasting pan. I served it all with the home made bread and lashings of sugar free lemonade.

Roast Chicken Stuffed with Rice
1 large free range chicken
Knob of softened butter
For the stuffing:
60g butter
2 onions
2 garlic cloves
200g basmati rice
500ml chicken stock
4 tablespoons chopped parsley

Blend or chop very finely the onion and garlic. Melt the butter in a pan and fry onion and garlic mix until soft and starting to colour. Add the rice and give everything a stir. Add the stock, bring to the boil, clamp on a lid and simmer really gently for 15 minutes. Preheat oven at this point to 220 degrees C /gas mark 7. Once rice is cooked and all water absorbed, mix in parsley and season with pepper (salt if required but I doubt it).

Spoon the rice into the chicken cavity and secure with cocktail sticks. Rub the chicken with the butter, sprinkle with salt and whatever herbs you have to hand...I used dried thyme...and place in oven for approx. 1.5 hours. 30-40 minutes before the chicken is ready, throw in the root veg and potatoes, depending on how well you like them cooked.

When ready (juices run clear) place on plate, cover with foil and let rest for 10 minutes. Steam the broccoli and green beans and serve.