Run out of ideas for your chicken dinners? The marinade on these yummy sticky nibbles is one of the kids’ favourites – and it consists of just three ingredients. Yup, 3. Mix 1 teaspoon each of honey, miso and Dijon mustard in a bowl (heat the honey for 10 seconds in the microwave if it’s too thick). Pour over 1kg chicken nibbles and mix until covered. Season with pepper, and cook at 180 degrees for 30 minutes. Yep – that’s it ..read more

If you’ve ever had young kids, you’ll know feeding them can be a minefield. They like something, so you buy it again, now they don’t like it; school shared lunches are announced at about 8.10am on the morning of the event; whatever you suggest for dinner, your reward is a scrunched-up face of disapproval. Kate Berry’s book Family, Food & Feelings is a great book full of parenting moments and how to negotiate them, along with loads of great recipes that are simple to make and really tasty. Although my own kids are a few years on from this now (although we still get the scrunched-up fa ..read more

As mum to teenagers, I’m deeply troubled by the latest figures around youth suicide. Nothing matters as much as our kids, and I hear way too often about kids who are really struggling, but feel there’s nowhere to go. Such is the state of our funding for these kids that most can’t even get help until they have already attempted suicide, so I’m all for supporting food outlets – especially one that’s so popular with the kids themselves! – that are doing their bit to provide young Kiwis with a bit more help. This Thursday, 12th September, Youthline and Domino’s are teaming up for their annual ..read more

This simple 10-minute dish is best made with leftovers – that’s what makes it so tasty! I have always been chief cook in our house (but definitely not bottle-washer; that’s someone else’s job if I can make it work!), but of late, my daughter Jess has been overtaking me in the creativity stakes. This is something she whipped up in front of me while I worked. I knew she was making lunch – and I know she loves to make things up on the spot – but this one, I’m keeping for the future! Ingredients 4 free range eggs 2 teaspoons milk (we used Lewis Road Creamery Jersey milk) Handful baby spinac ..read more

I’ll be honest: I’m not great at having other people tell me what I’m going to make for dinner. My kitchen is my happy place; I love cooking, finding what’s in the fridge, and generally making it up as I go along. I’m often pretty exhausted at the end of the day, but we’re a busy family – normally four, but currently five, due to the addition of a French Rotary exchange student – and they all come in, clamouring for food – what’s a mum to do but cook? So, when HelloFresh asked me if I’d trial their Family food boxes, which contains four meals designed for four people, I’ll admit – I was sce ..read more

Every home has a special recipe; in our house, this is the one everyone asks for when my daughter Jess is around. Whether we’re just home for the weekend, or my son’s whole rugby team pitches up for a feed, these always go first – and everyone always asks for more! If you want, you can replace the chocolate chips with almonds, raisins or hazelnuts. These cookies spread quite a lot, so if you want a perfect shape, make sure you put plenty of space between them as they are likely to blend together. This recipe makes around 36 cookies, depending on size; Jess tends to make them quite big so they ..read more

Summer or winter, lunch or dinner – there’s no such thing as the wrong time to eat these ribs! A little preparation goes a long way here, so if you can get organised enough to get them in the marinade the night before, the ribs will be all the more scrumptious for it. I absolutely love the flavour of star anise; if you’re not quite such a fan, just use one star anise not two. Sticky Bourbon Pork Ribs Ready in 45 mins (exluding marinading time). Serves 2 Ingredients 1.5kg pork ribs, cut into singles For the marinade: 1 cup barbecue sauce 1/2 cup bourbon 3 cloves garlic, finely chopped 1 red chi ..read more

Last week I was sent a new sausage to try out from First Light, a company created by a group of New Zealand farmers determined to provide only the best meat. All their beef is 100% grass-fed wagyu, their steak range is aged for 21 days – basically, it’s made well. And at a time when we’re discovering atrocities like feedlots tucked away in hidden, guilty corners of the country, knowing where your meat has come from is becoming increasingly important. After I found out a bit more about First Light, I was keen to get on and try my new sausages – but I hit a snag (no pun intended!). My daughter i ..read more

YOUNG GARDENING SUPERSTARS UNEARTHED AFTER RECORD ENTRIES There’s only one skill that rivals teaching kids to cook as an essential life skill for health, and that’s learning how to grow your own food. From the rolling hills of Wainui to the crisper climate of Invercargill, the country can rest easy knowing its future crops are in safe hands with the winners of the T&G Garden to Table Young Gardener of the Year Awards announced. More than 130 entries were received from 45 primary schools across New Zealand in the awards, nearly doubling the number of entries received in last year’s competit ..read more

You know the drill. Suddenly you’re required to come up with a yummy plate of food. Great. Now – what to make? That’s where this coconut ice from Luke Hines’ newest book Smart Carbs comes in. These coconut ice squares tick a lot of boxes: they are keto-friendly, low carb, vegetarian, Coconut Ice When I was growing up, coconut ice was one of my all-time favourite treats as I loved both the flavour and the amazing pink colour of the top layer! I think I have always been attracted to treats that aren’t too sweet and feel really substantial to eat, and my version of coconut ice is certainly one of ..read more