Classic beef curry

Hey guys, you can never have enough curry recipes up your sleeve, am I right?  This is a classic fruity and sweet beef curry recipe I’ve been making for years. I use stewing beef and cut the fat off myself because you get bigger cuts and its better value.  You cook it for 3 and a half hours so all the tissue will break down, making it melt in the mouth and really tender when it’s time to serve up. I usually serve this dish with flatbreads, yum loves making these they are so easy and great for mopping up any sauce at the end.

I’m a huge advocate of getting the kids into the kitchen to cook,   it gives them self-confidence and a sense of worth. There will always be little jobs for them to do. I know it’s not always possible because life is so hectic, but cooking is a great way of getting them away from the  “screen” and gives you a bit of bonding time together. (it does get messy tho)  Some of yums favourites jobs are peeling the garlic, chopping mushrooms with a blunt knife and flouring the beef (she is so particular about flouring it, making sure every inch is covered) and You know what she really enjoys eating it that little bit extra, when she’s helped, its like she shes worked extra hard for it..

PS: she loves chopping the mushrooms but has never once eaten them!! she says when she grows up she’s going to drink coffee and eat mushrooms… great combo eh…

Join in on the chat over on the Facebook page or even join the one yummy mummy Facebook community, group, for recipes, tips on feeding the family and meal planning ideas.



500 g stewing beef (cut all the fat off)

1 tablespoons of flour

2 large onions

2 garlic cloves

2 tablespoons of curry powder

1 teaspoon of turmeric

3 tablespoons of mango chutney

1 pint of beef stock cube

1 tablespoon of tomato puree

garnish with chopped coriander



flour your beef with a little salt and pepper added to it

heat some oil in a pan (with a lid) on a medium heat, add your floured beef to brown,

once browned remove and leave to one side

now fry the onions and garlic for 2 mins, until they are lightly golden, you may need another splash of oil.

sprinkle over the curry powder and turmeric and cook stirring for 1 minute

return the beef to the pan

chuck in the chuckney , stock and tomato puree and bring to the boil.

turn the heat right down to a low simmer, put on your lid and simmer for 3 and a half hours

serve with rice, flatbreads and garnish with coriander

Pork chops with almonds and rasins 

On the last night of our holiday in Albufura we stumbled upon a lovely restaurant. It had a gorgeous out door dining setting with a huge play area with swings slides and a play house ( so we were all happy out) the gin and tonics were top class and I ordered pork chops with almonds and rasins.. They were just devine and I couldnt wait to recreate them at home.. 

This is such an easy one pan bung in all in recipe.. The chops come out so tender , with a sweetness of the rasins and the crunch of the Almond, making my recreations just as good ( if not better) than my holidays. ( not blowing my own trumpet ir anything) 

I Cant wait to hear how you guys get on with this one.. join in on the crac over in the One yummy mummy community group or over on the Facebook page, im also getting braver and cooked this dish live on Instagram stories,  Id love to see you guys over there x  

 (serves 4, I served this dish with baked potato and mixed veggies )

  • Teaspoon of rapeseed oil/ frylight
  • 4 pork chops
  • 1 onion
  • 2 cloves of garlic 
  • 2 tablespoons of flaked almonds
  • 2 tablespoons of rasins
  • 1 tablespoon of maple syrup
  • 4 teaspoons of mango chuckney  

 Method ( preheat oven at 180c) 

Pat pork chops dry with kitchen roll and season with salt and pepper

Heat oil in a oven proof pan 

Finely chop your onion and crush garlic

And add to the pan.. fry until golden in colour, this takes around 10 mins

Move the onion to the side of the pan and toast the Almonds for around 3 mins

Move them to the side of the pan with the onion and seal the pork chops getting a good bit of colour on the fat.. ( around 7 mins each side on a medium heat)

Spoon the onion and almond mix onto the chops 

Add rasins abd Season with salt and pepper

Drizzle over the maple syrup  and top each chop with a teaspoon of mango chuckney 

Finish off in the oven at 180c for 20 mins x 


Simply carbonara 

When she went there the cupboards were bare.

What a cracker of a day! the sun is shining and I haven’t got round to getting a food shop yet (  im still in holiday mode) so todays lunch was a traditional carbonara made with the contents of the fridge and cupboard, one of you guys over in the Facebook group calls them fridge dinners (very clever) using everything up before getting the big shop in!

The Italians traditionally make carbonara with eggs and cheese leaving out the cream, this makes it an overall healthier dinner, without comprising the taste, slimming world friendly too..

Ps.. the only reason I had fresh smoked rashers and eggs in the house was because the first thing I did when I got back from holidays yesterday was buy the makings of a full Irish x   (no matter where you go there’s nothing like a full Irish and a big mug of tea when you get back)

This dish take 30 minutes to cook from pot to plate and serves 4


  • 400 g pasta
  • 3 eggs
  • 2 garlic cloves
  • 6 smoked rashers/pancetta
  • 35 g parmesan cheese grated
  • 100 g of white cheddar grated
  • Bunch of fresh parsley
  • Lashings of black pepper
  • A little salt..


Boil pasta according to the packet

Grate cheese and crush the garlic

Chop and Fry of the bacon and garlic in a little olive oil or fry light

In a large mixing bowl wisk the eggs, add  chopped parsley, grated cheddar and parmesan ( leaving a little aside to sprinkle on top when served )

When the pasta is cooked.. drain well and season with salt and pepper

Add the cooked rashers and garlic

Now mix in the egg mixture, the heat of the pasta will cook the egg.. you only need to mix it for a min

Top with the leftover cheese

Eat straight away…

Da da…