Pretty much all of my blog posts so far have been about dinner ideas, however a lot of the time I find myself trying to work out what we will have for lunch.  In winter time it can be really nice to have a warm lunch, but also something that can be cooked quickly – quesadillas tick both boxes.  In summertime, the char-grilled outsides give the food a lovely BBQ flavour.

This is incredibly straightforward to make, in its most simple form it has just two ingredients (cheese and tortillas) but I think it is even tastier with one or two extra things added.  It is really versatile, in the past I have put some of the following in – ham, mushrooms, onions, chives, even a few leftover baked beans!  You really could put whatever you wanted in, and its great fun to experiment with different combinations.  Also great to let the kids choose what they want although I would recommend you have cheese in all of them as it might be a little dry without.


All you need to do is grate some cheese and prepare any other fillings you are going to use (I chopped some chives to go in these).  Then put the filling on one half of the tortilla and fold it in half to make a half-moon shape.


I then cook these dry on a pre-heated hot griddle pan, turning the quesadilla over once the underneath is nicely charred.  If you want you can rotate it through 90o so you get a nice criss-cross pattern halfway through cooking each side.  It takes a bit of practise, but if you get it right then the outside should be charred and the cheese nicely melted in the middle.  Just be really careful when you or your little-uns are eating these as the middle can be hotter than the sun when they are cooked!



Chicken with Tarragon

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A really simple chicken dish that cooks in well under half an hour but also tastes great, based on the recipe from Nigella Lawson’s “Kitchen” book.  You really can’t go wrong with chicken and cream together.  Given that it is easy to slightly overcook chicken breast (particularly as you need to make sure it is properly cooked through) the cream helps to hide this a bit, as well as providing richness to the sauce.  The tarragon itself provides a mild flavour which is all you need as you don’t want to detract too much from the subtle flavour of the chicken breast.

Serves                                2 Adults + 2 kids


  • 3 Chicken breasts
  • Vegetable oil
  • 2 tbsp Freeze-dried tarragon
  • 200ml Double cream
  • 1 glass white wine
  • Sprinkle of salt and pepper
  • Few leaves of fresh tarragon (optional)
  1. Cut the breasts in half lengthwise and fry in a splash of oil over a medium heat for 3 minutes, or until it has started to brown a bit.
  2. Turn the breasts over and sprinkle over the tarragon, followed by the salt and pepper. Fry for a further 3 minutes.
  3. Add in the wine and let it bubble down until there are a few tbsp’s of liquid remaining. Then add in the cream.
  4. Once the cream starts to thicken and bubble it is ready – just cut into the thickest part of the chicken to check no pink meat remains, this will tell you that it’s all cooked through.
  5. Serve with your choice of potatoes and vegetables. I love this dish with mashed potato to mop up all that creamy sauce and some crunchy sugar snap peas to add some texture.  You could add a few chopped tarragon leaves at this stage if you wanted.