Slow Cooker Butternut Squash

Slow Cooker Butternut Squash

Once you make a Slow Cooker Butternut Squash, you will ever want to roast or boil one ever again!It is so easy to do and once cooked, you can try this tasty mid week family meal.
slow cooker butternut squash

With autumn in full swing now, and the nights drawing in dark thanks to the clocks going back this weekend, it is definitely slow cooker/crockpot time and there is nothing better than leaving something cooking away while you go about your daily routine, and then have it ready to eat when it is meal time. One way of saving time, is to cook a Slow Cooker Butternut Squash in your crock pot and then use it in meal for your family. 

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Creamy Mushroom Risotto with a sage & butter sauce

Creamy Mushroom Risotto with a sage & butter sauce

creamy mushroom risotto with a sage & butter sauce

As much as I try to make my own sauces from scratch as much as possible, there are times when it is easy and less time consuming to buy a ready made pasta sauce, which only requires reheating and you can have a dish on the table in under 15 minutes. 

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Easy Chicken Biryani

I am hosting this weeks 52 Cookbooks as Mary is having a busy time of it at the moment and asked me to step in and help, which I was more than happy to do. In case you have not heard of this linky before, it is about finding a recipe that you have not tried before in one of your cookbooks and cooking it and then blogging your results. It is a great idea as I for one have lots of cookbooks that I have never cooked from……yet!

This weeks recipe that I am sharing is actually taken from the BBC Good Food website – a brilliant library of recipes that I often look through for inspiraton when I have ingredients that I do not know what to do with. I found one for a chicken curry and rice dish which was a clever and thrifty way of using up left over cooked rice and cooked chicken (although you could cook both from scratch before hand if you do not have any leftovers). I have adpated this recipe to what I had in my kitchen and what I enjoy in a curry. It is by no means an authentic biryani, but i think it is similar, and although it is not served alongside a vegetable curry sauce, I serve mine with mango chutney and naan or popadoms.

This is such an easy recipe and perfect for times when you want an easy dinner but is still packed full of flavour, and you can make it as hot or as mild as you prefer.


Easy Chicken Biryani
Prep time
Cook time
Total time
Recipe type: mains
Serves: 4
  • 1 onion, chopped finely
  • 1 tbsp oil
  • 1-2 tbsp curry paste (whichever you prefer)
  • 1 tbsp mango chutney
  • 250g cooked boiled rice
  • couple of handfuls of cooked chicken (or turkey) shredded
  • couple of handfuls of cashew nuts
  • couple of handfuls of frozen peas
  1. place the oil in a non stick pan and slowly fry off the onion for about 5 minutes until soft
  2. add the curry paste and stir
  3. add the cooked rice, chicken, peas, cashews and mango chutney and stir to coat everything
  4. Cover with a lid and simmer for about 5 -10 minutes until the dish is piping hot, stirring occassionally to ensure it does not stick together or to the pan
  5. Serve with mango chutney on the side and naan breads and / or poppadoms


This is really yummy and has become a firm favouite of my OH, who asked me to make it again just a few days later! It is also a very thrifty meal as it uses up cooked rice and cooked chicken (or turkey) and you do not have to add cashews as these are pricey, as raisins or almonds or maybe mushrooms  would work well. Or no nuts at all if you are that way inclined.

What new recipe have you tried this week? Please link up below


Spicy Vegetarian Meatloaf

Spicy Vegetarian Meatloaf

I do not cook many vegetarian meals for my family. I would like to but with a meat eating partner who likes to have meat for every meal, and two boys who are a little fussy with their eating, I find it easier to make meals that I know they will all eat! However, meat free meals are cheaper and can be very nutritious and healthy too, so I do try to sneak them in from time to time to my weekly food plan.

After receiving my latest DegustaboxUk delivery for March, I excitedly looked to see what I had been sent to see what meals I could create. This month I have made two new recipes a sweet and a savoury one, based on the DegustaboxUK ingredients and what I had already in my kitchen.

Here is my savoury offering a Spicy Vegetarian Meatloaf. I guess it is odd to call it a meatloaf really, but it was going to be spicy beanburgers instead but then I saw my loaf tin and thought oooh that could work and so a meatless meatloaf was what I thought up. This is how I made it

5.0 from 4 reviews
Spicy Vegetarian Meatloaf
Prep time
Cook time
Total time
Recipe type: mains
Serves: 6-8
  • 200g Mild Piquanté Peppers (I used Peppadew)
  • 1 x 400g tin of borlotti beans (kidney beans would work too I only had borlotti)
  • 200g sweetcorn
  • 1 onion, finely chopped
  • 50g cheddar cheese
  • 1 tbsp olive oil
  • 1 tbsp garlic (I used the granules)
  • 115g bag of Ryvita Cheddar and Cracked Black Pepper Thin Bites (or breadcrumbs would work too)
  • 1 egg, beaten
  • generous pinch of black pepper
  • 2 tsp oregano
  • 200g pouch of peal and black barley quinoa (I used a pouch but if you only have regular quinoa then cook first as per the instructions)
  1. Line a 1lb loaf tin with grease proof paper
  2. Fry off the onion in the oil and garlic on a moderate heat for about 5 minutes ot soften them
  3. Leave to cool
  4. Meanwhile chop the peppers in to small pieces and drain the beans and rinse them
  5. Bash the Ryvita thins with a rolling pins to make shards/crumbs
  6. Place the cooked onions, beans, peppers, sweetcorn, herbs, black pepper, quinoa and broken Ryvita pieces and the beaten egg in to a large mixing bowl and mix well
  7. Add the beaten egg and mix well
  8. Pour it all in to the loaf tin and push down so it fits well
  9. Place in the fridge for at least an hour
  10. Just before you are ready to cook it, pre heat the oven to 180oC / 160oC (fan)
  11. Then place the meatless meatloaf in the oven and cook for 30-35 minutes until golden brown on top and hot
  12. I served mine simply topped with a slow roasted tomato and basil pasta sauce - yummy.


This was a very simple yet extremely tasty recipe and it was made using what I found in my kitchen. The piquante peppers were actually much spicier than I had imagined but added a great depth of flavour to this meatless meatloaf. I did not give it to the boys as I feared it was too spicy for them, but I did serve it to my meat loving OH (with some sausages on the side I add!) and he ate it (yay!) and admitted that although an odd thing to give him, it was actually ok. I will take that as a compliment!!

It was a bit crumbly once cut, but I think it will firm up once it has cooled down and I am looking forward to eating it tomorrow reheated and served in a soft roll, with some salad (and maybe some fries!) as a beanburger type meal – yummy!

I used 2 ingredients from this months Degustaboxuk  and 1 from a previous months box to make this Spicy Vegetarian Meatloaf. Degustaboxuk is a monthly subscription where for just £12.99 a month a box like this will be sent to you which includes the shipping, and all items included are made by well known brands and arive to your front door at the end of each month. You can see what was inside my box here (I forgot to take a photo!)


Readers of Mummy Mishaps can purchase a box with a special discount of £3 bringing the box down to £9.99 which is good value. Just enter F1MN9 at the checkout on the Degustaboxuk website.

For more information about Degustaboxuk please visit their website . They also have a facebook page which you can find here and you can follow them on twitter too

I was sent a Degustaboxuk for the purpose of this review. The recipe is my own as are my comments which are honest.