Recent Posts

10 Best Rated Kettle on Amazon
31 December 2025

10 Best Rated Kettle on Amazon

The descriptions of 10 best rated kettle on Amazon with the provision of pros and cons of choosing each kettle including estimated prices. 🏆1. Bosch Sky Jug Kettle – Best All-Round Kettle – £109.00 💷 2. Kenwood Ripple Kettle – Best Budget Pick – £100.00 …

Blog
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by recipefeasts staff
Best Creamy Cauliflower cheese
29 December 2025

Best Creamy Cauliflower cheese

Best Creamy Cauliflower Cheese Recipe (Easy British Classic)A rich, creamy cauliflower cheese made with tender florets and a smooth, cheesy sauce, baked until golden and bubbling.

Side Dishes
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by recipefeasts staff
Chilli Kidney Bean Soup with Cheesy Garlic Bread
28 December 2025

Chilli Kidney Bean Soup with Cheesy Garlic Bread

A warming, protein-packed chilli kidney beans soup served with golden, cheesy garlic bread for a comforting, satisfying family meal.

Chilli Bean Soup - recipefeasts staff
recipefeasts staff

Chilli Kidney Beans Soup with Cheesy Garlic Bread

A warming, protein-packed chilli kidney beans soup served with golden, cheesy garlic bread for a comforting, satisfying family meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 people
Course: Soup
Cuisine: Multiple Cuisines
Calories: 258
Ingredients Method Notes

Ingredients
  

  • 1 large onion, finely chopped
  • 2 tbsp olive oil
  • 400 g kidney beans, drain and rinsed
  • 400 g tin chopped tomatoes
  • 750 ml vegetable stock
  • 400 g tin butter beans, drained and rinsed
  • 1 clove garlic, minced
  • 1 tbsp tomatoes puree
  • 1 medium red bell pepper, diced
  • 1 teaspoon mild chilli powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt and black pepper to taste
  • fresh coriander or parsley, chopped for garnish
Method for Cheesy Garlic Bread
  • 60 g 6 -7 slices baguette
  • 50 g butter, softened
  • 2 cloves garlic, minced
  • 100 g grated Cheddar or Mozzarella cheese
  • 1 tbsp fresh parley, chopped

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until softened.
  2. Stir in garlic and red bell pepper, cooking for 1 minute until fragrant.
  3. Add smoked paprika, cumin, chilli powder, and tomato purée. Stir well and cook for 1 minute.
  4. Add kidney beans, chopped tomatoes, and vegetable stock. Bring to a boil.
  5. Reduce heat and simmer uncovered for 25 minutes, stirring occasionally. Season with salt and black pepper.
  6. Meanwhile, preheat oven to 200°C (180°C fan).
  7. Mix butter and garlic, then spread evenly over the baguette and sprinkle with cheese.
  8. Bake for 10–12 minutes until golden and bubbly.
  9. Ladle soup into soup bowls, garnish with fresh parsley, and serve hot with cheesy garlic bread.

Notes

Optional Tips / Variations

  • Add sweetcorn or diced carrots for extra texture and sweetness
  • Blend half the soup for a thicker, creamier consistency
  • Use vegan butter and dairy-free cheese for a vegan version
  • Add a squeeze of lime juice before serving for brightness
  • Serve with sour cream or Greek yogurt on top for extra richness
Soup
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by recipefeasts staff
Juicy One-Pot Roast Chicken
27 December 2025

Juicy One-Pot Roast Chicken

Juicy One-Pot Roast Chicken A tender, flavourful whole chicken slow-roasted in one-pot with vegetables and herbs for a comforting, fuss-free family meal.

Main Course
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by recipefeasts staff
Healthy Fruity Buttermilk Pancakes
20 December 2025

Healthy Fruity Buttermilk Pancakes

Fluffy healthy buttermilk pancakes made with blueberries, blueberry juice, and maple syrup. Perfect fruity breakfast or brunch recipe.

Breakfast
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by recipefeasts staff
Hearty Chunky Vegetable Soup
14 December 2025

Hearty Chunky Vegetable Soup

This hearty chunky vegetable soup is packed with colourful vegetables, rich flavour, and wholesome goodness, perfect for lunch or dinner.

Hearty Chunky Vegetable Soup - recipefeasts staff
recipefeasts staff

Hearty Chunky Vegetable Soup

This hearty chunky vegetable soup is packed with colourful vegetables, rich flavour, and wholesome goodness—perfect for a comforting lunch or easy family dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Appetizer
Cuisine: Multiple Cuisines
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 4 tbsp extra virgin olive oil
  • 2 medium white onion, diced
  • 4 medium carrots, diced
  • 3 large celery stalks, diced
  • 5 cloves garlic, minced
  • 2 teaspoon fresh thyme
  • 1½ teaspoon dried oregano
  • 3 medium  Maris Pipers or King Edwards potatoes, diced
  • pinch red and black pepper
  • pinch salt
  • 1 tbsp tomato paste
  • 9 cups vegetable stock
  • 1 can chop tomatoes
  • 1 cup frozen peas
  • 1 cup frozen sweetcorn
  • 2 cups baby spinach
  • 1/2 cup chopped fresh parsley
  • 1 tbsp red wine vinegar
  • 1/4 cup fresh parsley, chopped for serving

Method
 

  1. In a large pot, heat the oil over medium heat. Add the onions, carrots and celery and cook, stirring occasionally, until the vegetables are crisp-tender, about 12 minutes. Add the garlic, thyme, oregano, red pepper, salt and black pepper; cook garlic for about 1 minute.
  2. Add the potatoes and tomato paste and cook, stirring often, until the tomato paste begins to brown on the bottom of the pot for about 3 to 4 minutes.
  3. Add in the vegetable stock and diced tomatoes with their juices and bring to a boil over medium-high heat. Lower the heat and simmer, partially covered, until the potatoes are tender, 20 to 28 minutes.
  4. Stir in the green beans, corn and peas, return to a simmer and cook until the green beans are tender, for additional 4 to 5 minutes more.
  5. Turn off the heat, add the spinach, parsley and vinegar, stirring until the spinach is slightly cooked. Taste and season with salt and pepper, if desired.
  6. Serve hot, topped with more parsley.

Notes

Optional Tips / Variations

  • Add a handful of pasta or rice for a more filling soup
  • Blend a small portion of the soup for a thicker texture while keeping it chunky
  • Add kale in the last 5 minutes for extra greens
  • Sprinkle with grated Parmesan or serve with crusty bread
  • Make it spicy by adding chilli flakes or a dash of hot sauce
Appetiser
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by recipefeasts staff
Tasty Italian Spaghetti and Meatballs
14 December 2025

Tasty Italian Spaghetti and Meatballs

Juicy homemade meatballs simmered in rich tomato sauce, served over perfectly cooked spaghetti for a comforting, family-friendly Italian classic.

Main Course
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by recipefeasts staff
Classic French Beef Bourguignon
14 December 2025

Classic French Beef Bourguignon

A rich, slow-simmered classic French beef bourguignon made with beef, red wine, mushrooms, and herbs for deep, comforting flavour.

Main Course
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by recipefeasts staff
Delicious Spicy Chicken Enchiladas
7 December 2025

Delicious Spicy Chicken Enchiladas

Our spicy chicken enchiladas combine a medley of flavours to excite your taste buds. This dish is perfect for family gatherings or a cosy dinner at home.

Delicious Spicy Chicken Enchiladas - recipefeasts staff
recipefeasts staff

Delicious Spicy Chicken Enchiladas

This recipe features tender shredded chicken wrapped in corn tortillas, smothered in a rich, spicy sauce. Ideal for those who crave a little heat, these enchiladas are sure to impress.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 25 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 cups Shredded cooked chicken
  • 1 tbsp Olive oil
  • 1 cup Enchilada sauce or 1 can or chopped tomatoes
  • 8 wraps Corn tortillas
  • 1 cup Shredded cheese (cheddar or Mexican blend)
  • 1 cup Shredded mozzarella cheese
  • ½ small Diced onions
  • 2 cloves Garlic
  • 1/4 cup Chopped cilantro also known as Coriander
  • 1 large Bell Pepper chopped
  • 1 teaspoon Chili powder
  • 1 teaspoon Smoked paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon Oregano
  • 1 teaspoon Ground Cumin
  • pinch Salt
  • pinch Pepper

Method
 

  1. Preheat the Oven: Preheat your oven to 180°C (350°F). Lightly grease a baking dish.
  2. Cook the Filling: Heat olive oil in a pan over medium heat. Add onion, garlic, and bell pepper; sauté until softened, about 4–5 minutes.
  3. Add Chicken & Spices: Stir in the shredded chicken, cumin, smoked paprika, chili powder, cayenne, oregano, salt, and pepper. Mix well to coat.
  4. Add Sauce: Pour in half of the chopped tomatoes or enchilada sauce. Stir and simmer for 5 minutes until slightly thickened.
  5. Prepare Tortillas: Warm tortillas slightly to make them easier to roll.
  6. Assemble Enchiladas: Spoon chicken mixture into each tortilla, sprinkle with a little cheese, roll tightly, and place seam-side down into the baking dish
  7. Top with Sauce & Cheese: Pour the remaining sauce over the enchiladas and sprinkle generously with the remaining cheese.
  8. Bake: Bake for 20–25 minutes, or until the cheese is melted and bubbly.
  9. Serve: Garnish with fresh coriander/cilantro and serve with sour cream and lime wedges if desired.

Notes

Optional Tips / Variations

  • Use rotisserie chicken for a quicker prep.
  • Add black beans or sweetcorn to the filling for extra texture.
  • Substitute chicken with sautéed mushrooms or beans for a vegetarian version.
  • For a smokier flavour, add a splash of chipotle sauce.
  • Top with sliced jalapeños for extra heat.
Main Course
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by recipefeasts staff
Healthy breakfast with boiled eggs and avocado
7 December 2025

Healthy breakfast with boiled eggs and avocado

A simple, nourishing breakfast packed with protein, healthy fats, and whole-grain goodness. Perfect for busy mornings and naturally delicious with minimal ingredients.

Breakfast
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by recipefeasts staff