ALL · Bread · fish · Healthy Eating Ideas · lunch/ light bites · sauces & dips

Chickpea Flatbreads with Roasted Tomato & Walnut Sauce


Oh yum, this little Sunday lunch dish was super tasty and healthy too. Original recipe was adapted from Love & Lemons. I was trying to use up what I had in my fridge so roasted tomato sauce it was to go with. Topped with some fresh scottish mackerel this was so tasty and flavoursome.


For the Flatbreads:-

Serves 2

200g Gram Flour

1 tsp sea salt

1 tsp garlic powder

2 tsp Dried Parsley

2 tsp Dried Coriander

1 tsp Ground cumin

1/2 tsp Chilli powder or crushed chilli

2 tsps Lemon juice

6 tsps extra virgin olive oil

300ml water


  1. In a large bowl, mix everything together, chickpea flour, salt, garlic powder, dried herbs, cumin, lemon juice, olive oil and water. Allow to sit for about 30 minutes.                                                                                                          20190414_131455
  2. Preheat a pan on the hob to a high heat with a little oil, pour half the mixture into the pan and cook for a few minutes until you see the mixture starting to rise. Flip over and cook for a further few minutes until slightly browned.
  3. Serve with roasted tomato sauce, top with strips of cucumber and some smoked mackerel. Yummy!




For the Roasted Tomato & Walnut Sauce

12-15 cherry tomatoes – halved

1 tsp ground garlic powder

2 tsps powdered sugar

2 tsps sea salt

1/4 tsp chilli flakes

2 tbsps Walnut Oil

1 tsp balsamic vinegar


  1. Roast the tomatoes under the grill or in a pan until soft and slightly browned.
  2. Place all other ingredients into a food processor, add the roasted tomatoes and blitz until you get a smooth puree.




ALL · beef · Meat Dishes

Beef bourguignon with creamy mash



Serves 2

250ml Red Burgandy Wine

1 red onion, sliced

6 Shallots, peeled Whole

2 Carrots, sliced

1 sprig fresh parsley or teaspoon dried parsley

2 bay leaf

1 glove garlic, crushed

3 whole black peppercorns

1 teaspoon salt

350-400g diced beef stewing steak (or equivalent)

spray oil

1 tablespoon tomato puree

1/2 can chopped tomatoes

1 teaspoon thyme

300ml beef stock


6 potatoes – maris piper or equivalent for mashing

100ml semi-skimmed milk

1 tablespoon butter

50ml cream or creme fraiche


1. For marinade:- In a large bowl combine the wine, red onion, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the diced beef. Cover and marinade in fridge for minimum 12 hours.

2. For the Bourguignon:- Strain the meat from the vegetables and marinade and pat dry with kitchen paper. Spray pan with oil and brown meat.

3. In same pan add in shallots and saute until lightly browned, add in marinade vegetables, tomato puree and chopped tomatoes and mix.

4. Gently add in marinade and beef stock with teaspoon of thyme, bring to the boil then simmer very gently (no. 2 on Induction hob) for approx 3 hours until meat is tender.

5. Season with salt and pepper to taste and serve.




1. Peel potatoes and bring to boil with pinch salt, then simmer for approx 20 mins.

2. Using masher, mash up and then pour in milk, butter and cream and mash together until creamy and light

3. Serve using potato scoop (or ice cream scoop).