Perfectly Useless

If you can spend a perfectly useless afternoon in a perfectly useless manner, you have learned how to live – Lin Yutang


Slow Cooked Beef Shin and Oxtail Stew (GF and DF)


It is the season to dig the slow cooker out.  It is a joyful piece of kitchen equipment that ensures dinner is ready when you get home and you walk in on a cold night to the smell of divine food.

Cooking vegetables in with the stew helps them take on the meaty taste and this helps with children eating it. H calls it meaty veg.

Beef Shin and Oxtail are delicious in the slow cooker, melt in the mouth, you could cut it with a spoon and friendlier on the pocket.  Just chat to your butcher.

This serves 8 so great for bulk cooking, leftovers and freezing.

Macros per serving:

Calories 337, Fat 10.33g, Carbs 9.83g, Fiber 1.33g and Protein 39.83g


  • 1/2 Tbsp Olive Oil
  • Beef Shin Diced 650g
  • Oxtail 400g
  • 200g Diced Carrots
  • 250g Diced Swede
  • 4 Cloves of Garlic
  • 500ml Beef Stock
  • 350ml Red Wine
  • 1 Tbsp Tomato Puree
  • 4 Sprigs of Fresh Thyme
  • 3 Sprigs of Fresh Rosemary

You will need:

  • Slow Cooker
  • Frying Pan
  • Measuring Spoons / Scales
  • Vegetable Chopping Board
  • Vegetable Peeler
  • Sharp Knife
  • Dig out your slow cooker and give it a wash

  • Plate up your meat

  • Heat olive oil in frying pan over a medium high heat

    Brown the oxtail on all sides then set aside

  • Add the beef shin and brown

  • Peel and chop your swede, carrots and garlic

    Place them on bottom of slow cooker

  • Add the browned meat on top and then then the herbs

  • Mix your stock, red wine and tomato puree together

  • Pour over the top of the contents in your slow cooker and cook for 8 – 10 hours on the low heat setting

  • Serve with sides of your choice.

    H and I chose mashed potato, green beans and broccoli.

    Wonderful stuff.

Pear, Ginger and Flapjack Crumble (GF)


Now the weather is changing there is something wonderfully comforting about a big bowl of crumble.  This has hardly any added sugar so is less in the calorie stakes, leaving you to decide on the addition of custard, cream or ice cream?

This is very easy, quick to make and a real crowd pleaser.

It makes 8 helpings.

Macros per helping:

Calories 404, Fat 25.62g, Carbs 29g, Fiber 5.38g and Protein 6.25g


  • 800g Ripe Pears (about 6)
  • 2 Balls of Stem Ginger with 1 Tbsp of the syrup
  • 180g Salted Butter
  • 4 Tbsp Golden Syrup
  • 175g Gluten Free Porridge Oats
  • 75g Ground Almonds
  • 1 Tsp Ground Ginger
  • 1 Tsp Cinnamon

You will need:

  • Pre Heated Oven 180 C Conventional / 160C Fan
  • 1.5 Litre Dish
  • Saucepan
  • Scales / Measuring Spoons
  • Chopping Board
  • Sharp Knife
  • Peeler
  • Spatula
  • Masher
  • Peal and chop your pears

  • Finely chop your ginger

  • Add pear, ginger, 30g of butter and a Tbsp of the ginger syrup to the pan an cook for 5 minutes

  • Lightly mash the softened ingredients together

  • Place in a 1.5 litre baking dish

  • Melt your remaining butter in pan with golden syrup (I used one I had cooked pears in)   

  • Add your oats, ground almonds, ginger and cinnamon

    Mix until well combined

  • Add the topping to your pear mix

  • Bake in oven for 35 – 40 minutes

    Leave to stand for 10 minutes and then serve


Eyes Of A Child

Seek the wisdom of the ages but look at the world with the eyes of a child – Ron Wild



Think H likes his Father Christmas. Just love the wonder in everything through H’s eyes.



Lean Meatzza Pizza (GF)


Lean Meatzza Pizza is a meat base protein punch that is absolutely delicious and inspired by a Nigella recipe.

Satisfying, low carb, easy to make and delicious cold or hot.  Whats not to love?

This serves 4

Macros per serving;

Calories 434.25, Fat 14.5g, Carbs 12.25g, Fiber 2.7g and Protein 63.75g


  • 500g 2% Fat Lean Turkey Mince
  • 20g Grated Parmesan Cheese
  • 20g Gluten Free Porridge Oats
  • Large Bunch Chopped Parsley
  • 2 Large Beaten Eggs
  • 3 Cloves of Garlic
  • Salt and Pepper to Taste
  • 100g Passata
  • 200g Asparagus
  • 4 Slices Parma Ham
  • 125g Reduced Fat Mozzarella
  • 2 Tsp Dried Oregano
  • Small Bunch of Fresh Basil

You will need:

  • Preheated Oven to 220C Conventional 200C Fan
  • Large Mixing Bowl
  • Grater
  • Whisk
  • Small Bowl
  • Garlic Press
  • Vegetable Chopping Board
  • Sharp Knife
  • Scales / Measuring Spoons
  • Spatula
  • Greased Quiche / Flan Dish
  • Saucepan
  • Colander
  • Place your turkey mince in your large mixing bowl

  • Grate your parmesan

  • Add to the turkey mince

  • Beat your eggs in your small bowl with your whisk

  • Chop your parsley

  • mince your garlic

  • Add the eggs, parsley, garlic and oats to the mixing bowl

  • Mix with spatula until well combined

  • Grease your dish

  • Spread your meat base evenly across your dish

  • Spread your passata evenly over the base

  • Take the ends of your asparagus

  • Boil in saucepan for 2 minutes

  • Chop your mozzarella

  • Strain your asparagus

  • Add the asparagus to the dish

  • Add mozzarella and torn parma ham

    Sprinkle over dried oregano

    Place in oven and bake for 20 -25 minutes

  • Bring it out of oven when golden and cooked

    Allow to rest for 5 minutes

  • Scatter freshly torn basil and serve

  • Enjoy

Bye Bye 37 – Hello 38 :)


Bye Bye Age 37 and Hello 38 🙂

Age 37 has been a good year:

  • Stronger and Leaner – Hit a lot of Personal Bests e.g. Deadlift 120kg, Glute Back Bridge 90kg, Walking Lunges with 28kgs etc Would have chuckled if you had told me that 12 months ago
  • Physique wise I have worked hard to improve my physique with good results and now have clear goals in my head where to take this next
  • My key principles of always trying to give loving kindness, compassion, joy and freedom to those around me (and to myself) remains and will be something I continue to strive for
  • H is just wonderful – listening to him and watching him grow is an absolute delight
  • To all of you in my world I just adore you and am thankful for everything you do


And because I just love a good quote and this one seems apt as my sister Tam Tam says on Instagram

“The only thing that’s left to do is live!”