Pork Chops and Honey Mustard Roasted Vegetables (4)


The only roasted vegetable I ever remember eating as a child was a roast potato. Nowadays they appear in many guises on many menus – roasted Brussels sprouts seem particularly popular. I love the way you can mix so many vegetables together in one dish. You can keep it simple and just toss them in oil and pop them in the oven or you can add some herbs or, in this case, honey and mustard. Most Sundays I cook a roast of some sort and there is nothing better than surrounding the meat with a bunch of vegetables and potatoes and letting them all cook together. It is best if the vegetables are cut to approximately the same size and, depending on what you are roasting them with, to make them larger or smaller pieces (larger if roasting with a whole chicken, smaller if, as in this case when I cooked them with pork chops). Of course you could always roast the vegetables without any meat and they would make a perfect vegetarian dish.

Pre-heat oven to 350 degrees

4 pork chops

2 tbsp. olive oil

1 large clove of garlic – grated

3 oz. carrots – peeled and diced

3 oz. parsnips – peeled and diced

3 oz. beetroot – peeled and diced

3 oz. butternut squash – peeled and diced

3 oz. new potatoes – cut into pieces

Salt and freshly ground black pepper

Honey Mustard Sauce

1 tbsp. honey

1 tbsp. Dijon mustard

1 tbsp. olive oil

Put the pork chops in a large roasting pan.

Place garlic and vegetables in a large bowl, pour over the oil, season with salt and pepper

and toss well together.

Arrange the veg. around the pork and cook for around 35 minutes until chops are cooked and veg. are tender.

Spoon the honey mustard mixture over the vegetables reserving a little to put on each chop. Stir the veg. so they are evenly coated with the sauce before serving.




Blueberry Compote with Honey and Orange Juice (4)


Bought too many blueberries to nibble for breakfast and didn’t want them to go to waste. The only thing I could think of doing was to stew them but I wanted them to taste of something as blueberries can be quite bland and I didn’t want to add lots of sugar – I added a good teaspoon of honey and the juice of half an orange and the pulp too.

1 punnet of blueberries – about 8 oz

4 fl.oz boiling water

1 heaped tsp. honey

Juice of half an orange and its pulp

Place blueberries in a small pan and add the boiling water.

Bring to a boil, then reduce the heat to a simmer and keep simmering until liquid reduces quite a bit.

Add the honey, orange juice and pulp and simmer for a while longer.

Can be served warm or cold – as is or over other fruits as dessert or breakfast (over banana slices hmm…)

Citrus Honey Chicken (4)


Chicken often needs a sauce or herbs or a good gravy to make it less bland and because I poached the chicken in the citrus juices it was also very moist. At the end of cooking some of the juices were added to a honey and soy sauce mixture and then poured over the chicken.

Pre-heat oven to 350 degrees

2 chicken breasts

1 tbsp. olive oil

Juice of 1 orange

Juice of half a lemon

Juice of half a lime

Salt and freshly ground black pepper

1 tbsp. gluten free soy sauce

1 tbsp. honey

Tear off a piece of aluminum foil big enough to wrap the chicken breasts in and put it in a roasting pan. Place chicken breasts on top and pour over the oil followed by the various juices then season well. Wrap the chicken breasts well in the foil ensuring that none of the juice escapes.

Cook for 45 minutes, basting every 15 minutes.

When cooked remove the chicken, cut into slices and place on a warm plate.

For the sauce mix the honey and soy sauce together then add 2 tbsp. of the citrus juice that the chicken was cooked in.


Honey Mustard Sauce/Dressing (4)

Currently, I can’t get enough of this condiment. The sauce goes with hot items – roasted veg, pork – and the dressing goes with all sorts of salads.

The basic mixture is the same but with apple cider vinegar added to make a dressing.

1 tbsp. runny honey (raw, organic if possible)

1 tbsp. Dijon mustard

1 tbsp. extra virgin olive oil

Mix all together for sauce (doesn’t matter if cold as hot food will make up for that)

For dressing, add 1/2 tbsp. apple cider vinegar




Superhealthy Apple, Honey and Walnuts Snack (serves 1 or 2 people)

Superhealthy Apple, Honey and Walnuts Snack (serves 1 or 2 people)

When you are a bit low on energy this will give you a boost. Or you may like it for breakfast – like I just did. Healthy option for kids, too.

Take 1 apple and cut it into 8 pieces.

Place some runny honey (raw is best) on a plate

Place some finely chopped or ground walnuts on same plate.

Dip apple slice into honey and then into walnuts.

Poached Salmon with a Dill Honey Mustard Sauce (serves 4)

Poached Salmon with a Dill Honey Mustard Sauce (serves 4)

There’s something about poached salmon that takes me back to my childhood summers. All salmon was wild then. Special summer gatherings often involved a whole poached salmon served with homemade mayonnaise, new potatoes and probably peas or maybe a salad (I remember a row of cucumber slices arranged overlapping down the center of the salmon). Poaching salmon seemed quite competitive – everyone had their own way of cooking and timing their salmon in those huge salmon cooking vessels (especially tricky on the coke fired Aga my mother had). Some people swore they wrapped it in foil and cooked it in the dishwasher. And then there was the best way to cut it…

Dill and mustard and salmon go well together (think Gravlax) and is much lighter than mayonnaise which I remember dolloping all over everything.

4 x pieces of salmon (wild, if possible)
1/2 cup water
1/2 cup white wine
salt and freshly ground black pepper

Place salmon on aluminum foil, pour over water and wine and season.
Place in oven for 10 – 15 mins. or until salmon is cooked to your liking.

3 tbsp. Dijon mustard
1 tbsp. honey
1 tbsp. white wine vinegar
1/4 cup extra virgin olive oil
2 tbsp. dill – chopped

Place all ingredients in a bowl and whisk together well.

Honey Mustard Vegetables (serves 4)

Honey Mustard Vegetables (serves 4)

Simple, simple, simple and comforting. Take carrots, parsnips and sweet potato and cut into same size chunks. Mix extra virgin olive oil, Dijon mustard and honey. Cook in oven for 20 – 30 mins. (depending on size of your veg) and there you have it.

1 sweet potato – peeled and cut into wedges, then halve the wedges
6 oz carrots – cheated and bought baby carrots
3 parsnips – peeled and cut into chunks
2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
2 tbsp. Dijon mustard
2 tbsp. runny honey

Toss veg. with the oil, mustard and honey mixture (pre-mixed)
Cook for 20 mins + until veg are tender