Chicken and Leek Pasta

Morning guys! Hope you’ve all had an amazing week!

Today I’m sharing a super simple, fridge clearing pasta dish! I can’t be the only one who always has pasta in the cupboards, parmesan in the fridge, lemons and some sort of onion in and also peas/broad beans in the freezer. Feel free to replace the broad beans with peas! Both work well.

Let me know how you get on!

Ingredients – serves two

1 tbsp olive oil

2 leeks, sliced

salt and pepper

30g parsley, chopped

1 lemon, juiced

170g frozen broad beans

2 chicken thighs, chopped

1 tsp garlic granuals

0.5 tsp wholegrain mustard

45g parmesan, grated

110g brown rice pasta


Drizzle the oil in a large frying pan and cook the leeks until soft, stir through the parsely, lemon, broad beans, chicken and garlic and cook for a further 10 minutes.

Pop the pasta in a pan of boiling water and cook for 12 minutes or until soft.

Drain, reserving 1/4 cup of water and pour into the chicken pan with most of the parmesan.

Mix well.

Leave to cook for 3 minutes. make sure the chicken is cooked before turning off the heat.

Divide the pasta between two bowls and top with the remaining parmesan.


Leitchy xx

Pecan Pie Porridge

Morning my loves! Hope you all had a brill rest of the week and weekend! Thursday night I met one of my friends for cocktails and rotisserie chicken which was lush, Friday was a mad day making chocolates for LeitchyCreates, I nearly made 500 so we just chilled Friday evening. Saturday was an errand day, we went round Meadowhall, ikea and hobby craft as I needed various bits and bobs and managed to get them all so all is good! That evening we chilled, made a gorgeous fish curry, watched Xfactor and made cocktails and irish coffees! Perfect. Sunday Was another chilled day as I felt a little under the weather. In the morning I chilled, sorted out my Spotify playlists and did some cleaning and then in the afternoon we did some life errands and then I caught up on some admin whilst we watched tv before tea. Monday was back to work and I released a NEW LeitchyCreates product. I’ve now got three NEW bars and a new 6 chocolate selection praline box that I’m very excited about! Theres a peanut praline, a mixed spice and orange, a cherry almond, a nutmeg almond, a mulberry cranberry and a cashew nib praline! I’m super excited about all the flavours in this box and I can’t wait to hear your favourites!!

Today I’m sharing a porridge recipe that got a lotta love on Instagram! Cinnamon spiced creamy oats topped with banana, blueberries, sweet salted caramel and buttery toasted pecans. A spoonful of cinnamon, caramel and pecans is just lush!


Ingredients – serves one

Porridge –

50g rolled porridge oats

0.5 tsp cinnamon

200ml oat milk

a pinch of salt

Toppings –

1 banana, sliced

40g frozen blueberries

2 tbsp toasted pecans, chopped

​Caramel –

1 medjool date

2 pinches of salt

milk to help mix


Mash the date in a small bowl until smooth, stir through the salt and a little milk until a smooth caramel has formed.

Pour the porridge ingredients into a small pan and stir over a medium heat until thickened.

Pour into a bowl.

Arrange the banana down one side of the bowl and dollop the date caramel alongside.

Scatter the blueberries in a gap.

Sprinkle over the toasted pecans.


Leitchy xx

Peas, Pork and Fried Eggs

Morning guys! Hope you’ve all had a lovely week!

Today I’m sharing a super quick and easy slap up meal thats a great Sunday dinner substitute and also an amazing mid week or Friday night meal, to impress and satisfy. Juicy pork, paired with a runny yolk, good old peas and parsley oil for a classy edge.

Enjoy xx

Ingredients – serves two

Peas –

1 tbsp olive oil

1 onion, diced

3 garlic cloves, diced

1 large celery stick, sliced

salt and pepper

165g frozen peas

To fry –

x2 200g pork loins

salt and pepper

a drizzle of olive oil

2 eggs

Oil- mix together in a bowl

12g parlsey, finely chopped

2 tbsp olive oil


Drizzle the oil in a frying pan and fry the onion, garlic and celery for 10 minutes over a low heat. Add the peas and season well and fry on high for 5 minutes and then turn the heat down low and leave to cook.

Pop another frying pan over a high heat and fry the pork loins with a pinch of salt and pepper until golden brown on each side and then transfer to the pea pan to keep warm.

Drizzle the pan with a little oil, crack an egg on each side of the pan, fry for 3 minutes, flip and fry for a further 2.

Divide the pea mix between two plates, top with a pork loin and fried egg each. Spoon over the oil and serve.


Leitchy xx

Star Anise and Cinnamon Pear Compote Porridge

Morning guys! I’m feeling very happy and refreshed after the loveliest weekend. Friday night my brother came home and we had a chilled night in with him and his girlfriend. Saturday we had a pretty chilled morning preparing everything for the meal in the evening and then I went off to the train station to meet my boyfriend to go bowling! I won.. TWICE! I’ve now won three games so I’m feeling pretty smug haha! We then went back to mine to chill and wait for my brother, his girlfriend and my mums friend to arrive as we were having a big Persian roast dinner before we went to see the fireworks. It was lovely just sat around laughing and chilling with everyone and having homemade cocktails! We then wrapped up and all headed off to the fireworks in the cold and rain haha! There was a fire dance, an acoustic singer and then the main firework display at the end. There was lots to walk round and see in between, food, rides, drinks and fairy lights etc! After that we went back home, warmed up and then my mums friend went home, everyone else stayed and me and Rob went to go meet my bestie as she was back for the weekend for a night out in town! I had a good laugh and a good old dance and sing!

Sunday we didn’t get up until lunchtime and then we chilled, caught up on tv, had a beef stew and then dropped everyone back at the station so they could get back to uni/work. That evening me and mum chilled and tried to stay awake as we were so tired from such a good but tiring weekend!

Monday was back to work and back to chocolate making for LeitchyCreates. I’ve started making the advents and I’ve also released a new range as well as working on the next selection box!

Today I’m sharing a super wintery bowl of comfort. All the best wintery spices combined with pear to make a sweet compote. Paired with all the nuts and chocolate. Can’t go wrong.

Ingredients – serves one

Compote –

1 ripe pear, diced

0.25 tsp cinnamon

a pinch of ground cloves

1 small star anise

1 tsp coconut sugar


Porridge –

50g rolled porridge oats

200ml oat milk

a pinch of salt

1 tbsp coconut milk powder

Toppings –

2 tbsp full fat live/coconut yoghurt

0.5 tbsp hazelnut butter

1 tsp toasted coconut flakes

1 tsp toasted almonds, chopped

1 tsp toasted pistachios, chopped

1 piece of dark chocolate, halved

a sprinkle of red berry powder to decorate – optional


Pop the compote ingredients in a small plan with a splash of water, boil until soft enough to mash into a puree and then leave to thicken slightly. Pour into a bowl and pop to one side.

Pour the porridge ingredients into the pan that had the compote in. Stir over a low heat until thickened.

Pour the porridge into a bowl.

Pour the compote over one side of the porridge bowl and then dollop the nut butter and yoghurt on the other.

Scatter the toasted nuts and coconut down the middle of the bowl. Arrange the chocolate on top od the yoghurt and decorate with berry powder.


Leitchy xx

Roast Carrots and Harissa Hummus On Toast

Today I’m sharing a super simple yet incredibly tasty lunch recipe! We all love hummus.. I actually don’t think I know anyone that doesn’t! This hummus has a slight warmth to it, paired with the sweet roasted carrots and crunchy almonds, you can’t go wrong! The leftover hummus can be used as a dip with corn chips and crudities or stirred through pasta or mash potato etc. or served with beef or chicken and more roast vegetables.

Enjoy xx

Ingredients – serves two with leftover hummus

Carrots –

1 tsp olive oil

salt and pepper

160g chantanay carrots

Hummus – only need 150g

1 can chickpeas

0.5 tsp salt

40g tahini

30g peanut butter

2 tbsp olive oil

1.5 tsp harissa

1 garlic clove

5 tbsp water

To serve –

4 small slices of sourdough, toasted

1.5 tbsp almonds, toasted

1 tbsp chopped coriander


Preheat the oven 240 degrees.

Combine the carrots, a pinch of salt and pepper and oil in a roasting dish, mix well and then pop in the oven for 30 minutes.

Blend the hummus ingredients in a food processor until smooth.

Pop two slices of sourdough on each plate and spread 150g hummus across the two.

Scoop the rest into a lunchbox and keep in the fridge for 3 days.

Top the toast with the roasted carrots and almonds.

Scatter over the coriander.


Leitchy xx