Chicken Zorba

This recipe comes from a pal of ours.  She had a recipe card with it on but I have no idea where it came from originally.  It's basic and tasty and a good summer dish... although can, of course, be eaten throughout the year.

When we found some pitta bread in the Sainsbury's Free From aisle the other week, we decided to give this recipe a go as a gluten free option.  As ever, Sous Chef J gathered the ingredients.

500g chicken fillets (we used thighs) diced
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
2 limes, juiced
one small carton houmous


one small carton greek yogurt (we used a few spoons of home made natural yogurt)
Pitta bread parcels (we used Sainsbury's Gluten Free)
Tomato and cucumber salad to serve

We marinaded the diced chicken in the lime juice and spice mixtures for 20-30 minutes. We did this by combining the lime juice and the three spices in an old takeaway container, then adding the chicken pieces, adding the lid and shaking well.

Whilst the chicken marinaded, we prepared the salad and combined the houmous and yogurt to make a dip.

Once the chicken was ready to cook a tablespoon of oil was added to a frying pan and the chicken was fried until cooked thoroughly.

We then warmed and split the pitta bread pockets to serve with the chicken and salad with houmous/yogurt dip.

Sous Chef J couldn't wait to enjoy the fruits of our labours!

TLC Soup

This recipe is one that I have known of for years. It may be vegan, gluten free, dairy free and sugar free but it is still packed full of flavour!

To make this store cupboard standby, you will need:-

1 tbsp oil (I use cold pressed, locally grown, rapeseed oil)
1 onion - peeled and diced
1 litre tomato juice (or passatta + water made up to 1 litre)
4oz split red lentils
1 tsp ground cumin

Start by heating the oil in a large, heavy based pan. To this add the diced onions and sweat them on a moderate heat until they are starting to turn translucent. At this point, add the lentils and cumin and heat the mix through for a couple of minutes, stirring all the time. A wooden spatula works well as it stops any stray lentils sticking to the pan.








Once the lentil and onion mix has been thoroughly combined and warmed through, add the tomato juice.Then, bring to the boil, cover and simmer for 25-30 minutes.We take the basic ingredients away with us on holiday for an easy, filling meal option.... perfect for the holidaying in the UK summer!

Store in the fridge. Or, as it freezes well, I use freezer bags to store it in individual servings.


It's a family tradition with us to eat this with chunks of mature cheddar and a drink of orange juice. The cheese tastes good and the juice contains Vitamin C which allows the nutrients to be absorbed more readily by the body (or so our family story goes!)


Have a go and see what you think... it's the perfect lunch for a misty, moist and chilly day!