I love nothing more than sitting at the kitchen table with a coffee in the morning, flicking through my favourite cookbooks to get some inspiration for what is going on the table for dinner that night. Earlier this week I’d picked up some beautiful organic chuck steak. It was waiting for inspiration to strike, and it did when I came across a recipe for Stifado, a Greek beef and onion stew

The trick with this Spag Bol is to not touch the meat once you add it to the pot for around 8 minutes - this ensures the meat sears, not stews!

I simmer It for around 3 hours, with a good glue (or half a bottle) of red wine. The alcohol has plenty of time to cook off so is still family friendly.

You could easily pack a tonne more veggies into this - and be my guest, but sometimes you just want a classic with emphasis on flavour.

Top with a mountain of parmesan, fresh basil & a glass of whatever is open!

By Friday, the bottom of my fridge is a slightly tragic place. Half a zucchini here, a limp carrot there, the last sad leek, and always… so many greens. Instead of tossing them in the bin, this is the meal I turn to: a one-pot chicken & bottom-of-the-fridge veg wonder that’s easy, forgiving, and deeply flavourful after a few hours on the stove.

These are the muffins I make on a Sunday afternoon while my baby naps (or while he's momentarily distracted by the cat). They’re nutrient-packed, bub-friendly, and made to carry you through the week—whether you’re grabbing one with a flat white on the run, packing a quick snack for the kids, or throwing together a no-fuss lunch plate.