Monday, 15 April 2013

Herb Mozzarella Stuffed Chicken, Field Mushrooms, Coriander Buttered Potatoes with Pea & Mint Purée.

(Serves 2)
- Chicken Breast x2
- Smoked Bacon Rashers x2
- Mozzarella x40g
- Potatoes x2, peeled & thinly sliced
-Coriander x100g
-Field Mushrooms x2, stalk removed outer layer peeled
-olive oil x200ml
-Garlic x3 cloves
-Butter x100g
-Cracked black peppercorns

(for purée)
- Peas x300g
-Mint x100g
-Cream x150ml
-Chicken Stock x100ml 
1. Firstly prepare and cook the potatoes;
Pre-heat the oven to 200 degrees. Put a non-stick tray with 80g of butter inside it, on the
top shelf of the oven and leave to melt ( for around 5 minutes).

Meanwhile, peel the potatoes and then thinly slice them, then rinse off excess starch.

Remove the hot buttered tray from the oven and evenly place the sliced potatoes in the hot butter, make sure that all potatoes are coated well in the hot butter.Season with salt and pepper then return to the oven.

Cook on top shelf for 30 minutes, tossing regularly until cooked throughout and beginning to brown. Turn oven down to 180 degrees and leave in with chicken for 12-15 minutes (until golden brown on top). Finish by mixing in 30g
of coriander, roughly chopped).

2. Stuff, wrap & cook the chicken breast;
Using a fillet knife (long, thin & flexible) pierce a pocket into the chicken from one side nearly through to the other. This will leave a gap within the chicken breast which can now be stuffed with 5g butter, 10g coriander, 20g
mozzarella, a little pinch of sea salt & cracked black peppercorns. Wrap each breast with a rasher of bacon then cook.

Fry the breast in a pan with a little oil on a high heat for 1 minute on either side to seal and give colour (golden brown is ideal).

Then place on a tray and put in the oven for 12-15 minutes on 180 degrees, until piping hot throughout (should be nice and moist in the centre).

3. At the same time roast the field mushrooms;
Peel the outer layer of tough skin off the mushrooms using your fingers and remove
the stalks ( these parts are edible but can be a little tough).

Place the mushrooms skin side down on a tray and plate 5 g of butter on the top.
Sprinkle with a clove and a half of chopped garlic, salt and pepper to season.

Place in oven for 12-15 minutes (with the chicken) until hot and cooked
throughout. Slice lengthways into thick chunks to serve.

4. Make the pea and mint purée;
In a pan add the chicken stock and bring to the boil. Once boiling add the peas
then bring back to the boil, once ready, turn down to a simmer.

Add the cream, salt, pepper and roughly chopped mint to the pan then blend to a
smooth purée ( should be light green, smooth and thick and taste awesome). 

This is now ready to serve.

5. Lastly make the coriander oil for a garnish;
Place the olive oil, 50g roughly chopped coriander, salt, pepper into a blender and combine until mixture has turned dark green. The oil should be a little on the salty side as it is only to be used as a small garnish.

To Serve
In a large bowl ladle the pea and mint purée into the center of the bowl (using your hand move the bowl to evenly distribute the purée around the bottom of the bowl). Place the potatoes in the center of the bowl upon the purée. Slice the chicken in half diagonally and place this on top of the potatoes. Slice the field mushrooms length-ways into chunky strips and roughly scatter upon the chicken. Lastly garnish by drizzling a little coriander oil around the purée. Place a sprig of coriander on the top and serve.

I hope you all enjoy the recipe. Find more of my recipes, hints and tips at As always I would love to hear feedback and am happy to answer questions or requests. You can now also follow me on twitter @sebbyholmes.

Monday, 19 November 2012

Traditional Macaroni Cheese (as appeared on

(serves 4 people)

Recently I was thinking about my favorite things to eat  during my time as a student. This has to be it - simple, delicious and never gets boring (well to me anyway). Give this a go with some garlic bread and salad.


·         -250g / 9oz Macaroni.
·         -40g / 1, ½oz Butter.
·         -40g / 1, ½oz Plain Flour.
·         -500ml / 1pint Milk.
·         -250g /9oz Grated Cheddar.
·         -50g / 2oz Grated Parmesan.
·         -Salt and Pepper, pinch of both.

You Will Need

Boiling Pan, x 1 (big enough to fit the macaroni in).
-Boiling Pan, small, x 1 (for the cheese sauce).
-Colander, x 1.
-Knife, x 1.
-Chopping Board, x 1.
-Wooden Spoon, x 1
-Cheese Grater, x 1.


1.       Fill a boiling pan with enough water to submerge the macaroni and then bring to the boil. Once boiling, add the macaroni and turn the heat down to a simmer and leave for around 10 – 12 minutes, until el dente (this is when the pasta is cooked throughout but still has a slight toughness which allows for a bite whilst eating). Once ready remove using a colander and drain well.

2.       In the meantime melt the butter in a small boiling pan on a medium heat. Once melted mix in the flour to make a roux (this is a clumpy, doughy mixture that liquid can be added to to make a white sauce). Next, slowly add the milk bit by bit whilst stirring continuously until all the milk is used and you are left with a thick, pourable white sauce.

3.       Lastly, add the grated Cheddar cheese and Parmesan to the white sauce and continue stirring until combined. Mix the cheese sauce in with the macaroni, season to taste and then enjoy.

Thanks for reading and I hope you enjoy my recipe if you want some choices for serving suggestions then check out my recipes on the 'student recipes' site by following this link.

Wednesday, 29 August 2012

Lime, Coriander and Butterbean Hummus (as featured as a guest blog on '')

Serves: 4 hungry people
Preparation Time: 5 minutes
Cooking Time: 5 minutes

I am writing this recipe whilst staring out my window at what looks like the end of 2012's British sunshine, as the rain seems to have engulfed what was scorching hot just yesterday.

Despite this I like to remain optimistic, so I'm offering you a simple summer lunch recipe in the hope that we can turn the temperature back up.

Although a more likely scenario is to have to eat it inside, avoiding the weather and pretending that the sound of rain is just a garden sprinkler - all the while holding on to the glistening hope that the summer is not quite over yet.
This is a quick one for you – perfect for when you are in a rush. It can be kept in the fridge for up to 7 days, so why not keep it for future meals. 

If you’re not in too much of a rush why not try mixing some chopped garlic, soft butter and chopped coriander together with some salt and pepper. Spread this onto some bread and toast it and you’ll have some great homemade garlic bread to go with the Hummus.

Shopping Tip
The best way for any student to save money on food is to get all fresh produce from a market. The prices of ingredients are much cheaper when obtained from a market than a supermarket (and if you go towards the end of the day you can always grab amazing deals). Other than the market, the supermarket value ranges are the best place to swipe a deal. This recipe is cheap anyway but using the market when I could still saved me money.

White onion / x1 (£0.23)
Garlic cloves / x2 (£0.01, rounded up)
Lime / x1 (£0.20)
Coriander / 25g (£0.20)
Sainsbury’s basics tinned butterbeans 400g / x2 (£1.38)
Cooking oil / 1tbs (£0.02, rounded up)
Small baguette / x1 (£0.49)

What your mum would buy
White Onion x1 / £0.37 (saved 14p)
Garlic Cloves x2 / £0.03, rounded up (saved 2p)
Lime x1 / £0.30 (saved 10p)
Sainsbury’s living coriander pot  / £1.25 (saved £1.05)
Tinned chick peas 400g x2 / £1.48 (saved 10p)
Cooking Oil 1tbs / £0.02, rounded up
Baguette x1 / £0.79 (saved 30p)

Total Mum Cost = £4.23

Total savings = £1.70

Equipment Needed
Chopping Board x1
Knife x1
Cheese Grater x1 (to zest the lime)
Frying Pan x1
Blender (potato masher will do if not)

Preparation Method

1. Firstly prepare all the ingredients;
• Peel and roughly dice the onion and garlic and place to one side.
• Next zest the lime using the cheese grater (use the fine grater) and roughly chop the coriander.
• Lastly open both tins of butterbeans and drain thoroughly

2. Next fry off the ingredients and leave to cool;
• Heat the oil in a frying pan over a high heat. When hot add the diced onion, garlic and lime zest and squeeze half of the lime juice into the pan and stir.
• Continue to fry for 3-4 minutes until the onion is soft and translucent, but not brown.

3. Combine all ingredients to make hummus;
• If you’re using a blender then use it to combine all the ingredients from the frying pan with the butterbeans and the Juice from the other half of the lime. Next add the chopped coriander and season with salt and pepper.
• If you’re not using a blender then combine all the ingredients using a potato masher. This method will make slightly lumpy hummus but will still taste great.

4. Serve the hummus on bread or toast and add a little salad if you’re really hungry.