Back to School

Hi guys,

The last time I popped up in your inbox I was heading to Jamie Oliver’s Big Feastival with a group of 34 adults and children – it was brilliant! The food stalls were amazing, although the queue’s and crowds were not.

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It’s a great family day out which I would highly recommend, although I would advise you to try not to lose any of your children like we did. Yep, you did just read that right! She was walking along next to me playing with her new bubble gun, and when I looked down she was gone. You can imagine the panic that set in, but luckily before we knew it 300 security guards were looking for her. Immy wandered off and was eventually found 20 minutes later in the lost children tent :)

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When we were reunited she was sobbing, and Henry ‘matter of factly’ said:

‘Mum, she’s going to be mentally scarred by that forever, and will never forget that. A bit like the time you got my head stuck in the electric car window! Do you remember that mum?’

Ahem, thanks for the reminder Henry!

The summer holidays are over, and as much as I enjoy the relaxed, less regimented routine I am pleased to be back to normal – well for now anyway!

With the kids back at school, I finally have ‘me time’ during the day where I can do what I want, when I want, without being questioned over and over again by one of my three as to what the plan for the day is!

I’m guessing that lots of you will be heading back to the gym and trying to shift a couple of pounds that may have crept in over the holiday period. Don’t worry, me too! Once the routine of exercise kicks back in the extra pounds will come off. You just need to do it sharpish, before the dark evenings set in and weight loss takes a back step with rich, comforting food taking priority.

We are getting closer to my book launch which is on 20th September at Rio Bar in Leigh-On-Sea between 10-1pm. If you would like to come along to purchase a book, please don’t forget to head to my events page and let me know you will be that attending – I need to make sure that I have enough treats and pressies for you all!

Meanwhile, I thought that I would share a really easy, low-carb, high-protein recipe suitable for all the family – my Smokey Tomato Chicken is a winner in my household. If you are looking to reduce the calories even further, remove the chicken skin before you eat it. I much prefer cooking with chicken thighs or legs with the skin left on them as the flavour is so much better, and not forgetting that the meat is about a zillion times more tender than chicken breast. It’s delicious served with rice or vegetables to mop up the lovely Italian flavours.

Let me know what you think!

Love Kate x

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Smokey Tomato Chicken

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By admin Published: September 10, 2015

  • Yield: Serves 3-4

I don’t know about you, but there are very few recipes that my three children, myself and my husband all agree to eat - fortunately this is one of them! If your children aren't keen on strong flavours, you can omit the fennel seeds. You can use chicken breast if you aren't a fan of thigh or leg, but do get the breast with the skin on and reduce your cooking time slightly.

Ingredients

Instructions

  1. Pre-heat your oven to 180 °C.
  2. Cut the excess fat off the thighs, still keeping the fat intact. In a large pan, add the coconut oil and brown the chicken thighs. Remove them from the pan.
  3. Drain the excess fat off, and then fry the bacon and onions until they are golden brown and soft.
  4. Add the fennel seeds, salt and pepper, rosemary and garlic, and cook it all for five minutes.
  5. Add the passata and vinegar, and simmer until it has all reduced slightly (approximately 10-15 minutes). Make sure that the mixture does not stick to the pan by stirring it regularly, before adding the water so that the consistency slackens.
  6. Transfer the chicken into an oven proof dish, and pour the tomato sauce around the chicken pieces.
  7. Cover your dish with foil or a lid, and place it in the oven to cook for 30 minutes.
  8. Remove the foil/lid, and return the dish to the oven for another 10-15 minutes to reduce the sauce a little and crisp up the chicken skin.
  9. Decorate the final dish with the whole sprig of rosemary and serve.