Wintry Chicken Cacciatore recipe

Halloween has been and gone and we’re now unmistakably into the winter season, so it’s time to make the most of the veggie of the moment – butternut squash – with this rich and delicious Chicken Cacciatore.

For those of you like me and using Weight Watchers to manage your weight, this is the ideal warming dish for those chilly winter nights when you just want to crawl up under a blanket and eat comforting food. A steal at eight WW points, and under 400 cals, you can add some carbs like crusty bread or rice and still have a low point dish.


Ingredients (serves 2)

Time to make: 90 minutes

Half a butternut squash, chopped into chunks

Eight black olives, whole

One onion, roughly chopped

Two garlic cloves, finely chopped

One slice of pancetta, finely sliced

One leek, chopped

One sprig of rosemary, finely sliced

One bay leaf, whole

One tin of tomatoes

Splash of balsamic vinegar

250 mL chicken stock

Two small chicken breasts, chopped

150g mushrooms, whole

One deseeded chilli (if you want to add a bit of spice)

Olive oil

Chicken Cacciatore 2

This delicious and simple dish can be made the night before because the flavours infuse overnight and make it even tastier to eat. It’s also three of your five a day, so you can feel totally virtuous eating this bad boy.


  1. Set the oven to 190 C
  2. Add the pancetta and rosemary to a pan with the olive oil. Cook on a medium heat for two minutes
  3. To the pan add the onion, chilli (if using) and garlic and cook for ten minutes
  4. Once the onions are looking translucent, add the butternut squash, the mushrooms, the bay leaf and the chicken
  5. Add the chicken stock and balsamic and reduce down slightly
  6. Then add the tinned tomatoes and bring to a simmer
  7. Add in the olives and stir
  8. Put the dish in the oven with the lid on, and cook for one hour

And added bonus, I washed off the seeds from the butternut squash, added them to the pumpkin seeds I’d saved from my Halloween display (#wholesome) and roasted them with salt and chilli powder – delicious! They tasted like popcorn, very very tasty and have since used them on salads to add a bit of crunch.

Pumpkin seeds

Have a great week everyone!


Deliciously Ella Sweet Potato Brownies

Jossys Brownies

My sister has just moved into a new flat and I wanted to make her a cake to celebrate. But she is gluten-intoleran so it can be hard to find snacks that she can actually eat.

I recently bought the Deliciously Ella cookbook because I was feeling sluggish and unhealthy, and this book promises to help you make healthy, 100% natural food that is all dairy-free and gluten-free – meaning you feel less bloated and more energetic.

I haven’t made an awful lot from it yet, mainly because a few of the ingredients are hard to come by – spirulina, flax seeds, buckwheat – but I made these brownies and obviously had to give them a try before giving them to my sister – they’re really tasty!

Find the recipe, and plenty of other recipes here.


Colourful Pantone Inspired Smoothies

Pantone Smoothies

I’ve made smoothies before that tasted perfectly fine, but that looked absolutely terrible! I once made a blueberry, spinach and banana smoothie that in theory should have been really lovely, but looked like I’d blended several snails together and mixed them with cement. Appetising.

It’s important that food and drink looks good – they say you eat with your eyes first – and now Pantone has blended fruits and vegetables to exactly match some of its famous colour swatches, resulting in some beautiful and healthy smoothies.

I make smoothies every morning (when I’ve got up early enough ;)) and so I’m enjoying trying out some new recipes, especially this green zesty one – lime is great in basically everything in my opinion.

Find the smoothie recipes here.