Turkey, Butternut Squash and  Spinach Curry

Slow Cooked Turkey, Butternut Squash & Spinach curry 💖

British Turkey fillets (500g)
Passata (500g carton) 
Butternut squash – diced
Red onion – chopped
Frozen spinach 
2 cloves garlic
1 chicken stock cube/pot 
2 tbsp medium curry powder
2 tbsp coriander flakes
1-2 tsp chilli powder 
1 tsp cumin
1 tsp umami 

1/2 tsp celery salt

Place all the ingredients except the spinach into a slow cooker and mix well. Cook on low for 6 hours. Add the spinach for the last hour. Once cooked the turkey fillets will break up nicely using the back of a spoon.  


Campfire Stew Recipe

Campfire Stew – Elfy Eating version

1 gammon joint (visible fat removed)
1 carton Passata 
2 red peppers
1 red onion
1 tin baked beans
2 tsp Smoked paprika 
1-2 tsp chilli powder
1/2 tsp celery salt
2 tsp coriander flakes

Put all the ingredients in the slow cooker and leave for 6 hours minimum. The gammon should break up with a spoon once cooked.

I dished mine up with homemade wedges & boiled rice.  


Butternut Squash Chips

Trying an SP day? Or like me, trying to cut back on carbs? 

Unfortunately, over the years, I have found that carbs “bloat” me and irritate my IBS (fruit too ironically) so if I want a loss, I do between if I stick with meat and veg.

So, how to we survive a meal without carbs? Easy, BUTTERNUT SQUASH CHIPS!! 

Take the solid end of a butternut squash, peel it and slice into rounds 

 Now slice the rounds into even “chips”. 

Toss with smoked paprika & chip seasoning (or any herb/spice of your own choice). I toss mine in a carrier bag (rinsed) which I then use to line my food recycling bin like a good girl.. 

Spray a baking tray with garlic frylight and place chips in an even later and spray again with garlic frylight. 

Now place in the top of a hot oven and roast for 30-40 minutes until cooked. 

Mine tend not to “crisp” up as good as chips, but they do make a good replacement and taste so deliciously sweet..   


Cauliflower Curry Sauce

Cauliflower Chinese Curry Sauce Recipe

One of my all time favs is a Chinese curry sauce! I have posted this recipe before but I tweak it all the time to try & improve it!  Full of speed and syn free 💖

1 cauliflower 

1 onion
Medium curry powder
Chinese 5 spice
Celery salt
Garlic granules
Chilli powder
Soy sauce (light & rich) 
Knorr chicken stock pot/ chicken stock cube

Cut the cauli into quarters & chop the onion. Place in a pan with all the ingredients and cover with water (plenty enough up boil & cook the cauliflower). 


Bring to the boil then drop to a simmer. Cover with a lid and simmer for 20-30 minutes until cauli is soft. 

Blend using a hand blender, adding water to achieve desired consistency – 1 medium cauliflower made me 3 pints of curry sauce, enough for 3 meals for a family of 4 – freezes well 

Meanwhile fry 5% fat minced beef (now £4 instead of £3.60 at Sainsbury’s – 40p increase overnight, DISGRACEFUL) . 

Add 1 chunkilly (is this a word?)) chopped onion and a handful of frozen peas.

Once cooked add the curry sauce and serve with boiled rice and/or noodles… I need both because that’s how I rock n roll 😜 



****SORRY FOLKS! Forgot to tell you to add passata****

It was a return to the traditional Saturday night curry in the Fennell household this week and following a HUGE 4lb gain on the scales for me (a 4 day bank holiday weekend AND a change of class from sat am to tues pm – never again 🙀)  I needed it to be a simple, syn free speedy one!…  So out came old faithful (my slow cooker) and in it I threw:

Chicken breasts (whole)

2 red chilli – chopped

1 garlic & ginger square (TAJ frozen from Asda) 

1 red onion – diced
1/2 butternut squash – diced
Medium curry powder
Chilli powder
Ground cumin
Carton of Passata 

Stir well to mix all ingredients then cook on low for 6 hours, stirring occasionally. 


For the last hour add frozen spinach. The chicken breasts will break up of you stir well just before serving..

To be completely on plan, serve with simple basmati rice 💖