Crispy Salmon and Cheddar Fritters

Hello, hello, hello, today I’m sharing basically another pancake recipe with crispy salmon and dill. The most perfect combination. Enjoy x

Ingredients – serves two hungry souls

Fritters –

1 tsp olive oil

2 leeks, finely chopped

4 large eggs, whisked

40g unpasturised cheddar, diced

10g dill, chopped

a pinch of salt and pepper

Salmon –

x2 120g fillets of salmon

salt and pepper

To serve –

2 heaped spoonfuls of yoghurt

5g dill, chopped


Preheat the grill to high and line with foil.

Place the salmon fillets on the lined grill, season and then grill until crispy.

Meanwhile, drizzle the oil in a frying pan.

Place over a medium heat.

Mix the fritter ingredients togther in a jug until combined.

Scoop four heaped serving spoons of the mix into the pan at a time, about the size of your palm, leave to cook and turn golden underneath, flip and cook until golden and then pop on a plate, repeat. It should make 10.

Pop 5 fritters on each plate, side with the salmon fillet, a dollop of yoghurt and then scatter over the dill.


Leitchy xx

Popcorn Fridge Cake come Rocky Road

Hello my lovely lot. I had such a lush weekend. Friday afternoon I caught a train to Leeds to spend the weekend with my boyfriend, chilling out and visiting cute cafes, walking around town and going out and seeing a band together. Was so lovely to spend some time together and just chill. Sunday evening I headed back hope for a chilled one in with my Mum. Monday was an admin, order, post office and developing new idea day and ordering packaging etc. also restocking my website. Tuesday was launching my peanut butter spread day and todays going to be launching my hot chocolate day. The rest of the week will be making everything for my new range and restocking to my stockists. I’m excited for my long weekend and to spend sometime with my family and friends. I hope you all have a relaxing few days too.

Today I’m sharing a chocolate recipe because well it’s Easter! A mix between a rocky road and cornflake bun come fridge cake. Anyway, I think you’ll love it! x

Ingredients – cuts into 16 chunky slices

7 packs of leitchycreates peanut praline bars or 14 or 500g of dark chocolate of choice, chopped

140g cashew butter

95g deep roast peanut butter – I used Manilife 

90g smooth peanut butter – I used Manilife

80g popcorn kernals – popped

120g raisins

55g chopped dried apricots

25g toasted coconut flakes

50g flaked almonds, toasted

30g goji berries

Line a tin with baking parchment


Melt the chocolate in a large glass bowl in a microwave or over a boiling pan until all melted and silky.

Stir through the nut butters until smooth and then stir through the popped popcorn until the popcorn is no longer white and completely covered in chocolate.

Then stir the remaining ingredients through one by one until everything is combined.

Pour into the lined tin and press to compact with the back of a spoon until flat and pressed inot the tin as tight as possible.

Pop in the fridge to set for an hour and then remove, use a large knife to cut into 16. Keep in the fridge.

​Enjoy xx

Comforting Chicken Stew with Parsley Pesto

Morning my loves. I’m sharing a super comforting and soothing chicken stew dish. The ultimate mid week/leftover Sunday roast chicken meal. Enjoy! x




1 tsp butter

1 onion, diced

2 carrots, diced

1 fennel, diced

3 garlic cloves, diced

3 celery stick, sliced

1 tsp thyme

1 can chopped tomatoes

400ml boiling water

salt and pepper

1 roasted chicken, skinned, shredded or 5 large handfuls of leftover roast chicken, shredded


1 handful of pine nuts

bunch parsley

zest and juice of 1 lemon

4 tbsp olive oil



handful of grated parmesan


Melt the butter in a pan, add the onion, carrots, fennel, garlic celery and sweat over a low heat for 15 minutes.

Add the thyme, tomatoes, stock, a good pinch of salt and pepper and the stock.

Stir through the cooked chicken.

Cook on a low heat for 15 minutes.

Meanwhile blend the topping in a blender until smooth and pesto like.

Dish up the soup and top with the parsley pesto.

Scatter over the cheese.

​Enjoy x

Sausage and Sweet Potato Bowl

Morning guys! What a weekend! Saturday me and Mum had a chilled one, we were meant to be going to York but the weather wasn’t looking promising so we decided to stay in Sheffield, treat ourselves to a lunch out and a bit of cheeky shopping around town before we headed home for a night in, watching the voice. Sunday well, Sunday we were meant to be doing Nether Edge market, selling my chocolates but it snowed very heavy so we couldn’t get off the road, so decided to have a cleaning day and just chill about the house. Then Rob came over and we just chilled for the rest of the evening before bed. Monday was back to work and making all the chocolates for my stockists. I’m so so happy with how everything is going at the moment. Things really do seem to be moving in the right direction.

So today I’m sharing a super simple lunch or dinner dish, roasted potatoes, buttery cabbage, good old sausages with a poachy.

Enjoy x

Ingredients – serves two

Sweet potatoes –

1 large sweet potato, peeled and diced

olive oil

salt and pepper

Cabbage –

half a pointed cabbage, finely sliced

1 tbsp olive oil

salt and pepper

Sausages –

4 97% sausges cut into 4

Eggs –

2 eggs

pan of boiling water

lug of apple cidre vinegar.


Preheat the oven to Gas mark 9.

Pop the potatoes into a roasting dish, season well and drizzle with oil.

Mix well and then pop in the oven for 45 minutes or until soft and golden.

Meanwhile fry the cabbage over a high heat until slightly charred and then turn down low to soften and keep warm.

Fry the sausages for about 15 minutes or until golden and cooked through/no longer pink inside.

Stir the pan of boiling water, crack in the poached eggs and poach for 4 minutes for runny yolks.

Divide the potatoes, sausages, cabbage and eggs between two bowls.


Jordan xx

Pea Pancakes with Smoked Salmon

Morning my wonderful lot. My pancake obsession continues so I thought I’d share a savoury favourite that’ll be great for a fancy brunch this weekend.

Enjoy x

Ingredients – serves two

Pancakes –

120g frozen peas

120g spelt flour

2 eggs

1 tsp baking powder

salt and pepper

100ml oat milk

Avocado mash –

1 avocado

1 lime

1 tsp tahini – black or light

To serve –

100g smoked salmon

2 tsp hemp seeds


Whisk the pancake ingredients together in a bowl until combined.

Place a pan over a low to medium heat.

Ladel the batter in the pan, about a palm sized amount at a time (you can probably fit two in a pan at a time)

Cook until golden underneath, flip and repeat.

Stack on a plate – should make 6 medium pancakes.

Place three pea pancakes on each plate.

Mash the avocado with the lime and tahini until smooth and then dollop this ontop of the pancakes with the salmon slices and the hemp seeds.


Leitchy xx