Easy Green Vegetable Curry Recipe

I love a recipe that doesn’t take too long to cook. I’m all for throwing ingredients into a pan, exploring with the textures and tastes and seeing what the final product turns out like.

Curries are not only quick to cook but are also easy. I believe you need to experiment with different flavours in order to find that perfect recipe.

This recipe is not only easy but cooked all in one pan and a great way of using up all those vegetables that are in the fridge. What’s fabulous about a vegetable curry is that anything goes, you can put in any vegetable and it will work.

 

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Ingredients:

  • 6 big tomatoes, diced
  • Half red onion, sliced and diced
  • 250ml water/stock
  • 3 garlic gloves, diced
  • 2 small courgettes, sliced
  • 2 handful of green beans, sliced
  • Pack of mangetout and broccoli florets
  • 3 tbsp black eyed beans
  • Extra virgin coconut oil
  • 1 small red chilli, sliced
  • 1tsp coriander
  • 1tsp cumin
  • 1tsp turmeric
  • 1tsp ground cardamom
  • 1tsp curry/chilli powder

Method:

  • Fry the onion and garlic in a pan with 2 tbsp of coconut oil.
  • Once the onions are soft add in the tomatoes.
  • The tomatoes will become soft and begin to make a sauce. Add in some of the water/stock. Stir
  • Add in spices and stir. You could use garam masala paste.
  • Once you have a sauce add in your choice of vegetables and cook for 5-10 minutes until all vegetables are cooked, dente.
  • Sprinkle with flaked almond. Serve with rice.

Enjoy ūüôā

 

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Leafy Spinach Soup Recipe

This lovely leafy soup is flavoursome and a great way of eating your five a day. It is very filling, light and healthy.

I have recently changed my diet due to my diagnosis. All the fresh food that I buy is organic and I have cut out all added sugar produce.

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Ingredients:

  • 450g fresh spinach
  • 1 handful of kale
  • 3 potatoes, peeled and chopped
  • 1 small onion, chopped and diced
  • 450ml vegetable stock
  • 3 garlic cloves finely chopped
  • Grated zest of lemon and half lemon squeezed
  • 1/2 tsp of grated turmeric
  • salt and pepper to taste
  • Extra virgin coconut oil

Method:

  • Place the onion and garlic in a pan with 1tbsp of coconut oil and cook for 1-2 minutes until the onion is soft. Add in the potatoes and fry for 1 minute. Add in the stock and simmer for a further 10 minutes.
  • Add in the spinach, kale, turmeric and lemon. Place a lid on and cook for 15 minutes or until the spinach has wilted.
  • Allow to cool for 5 minutes.
  • Pour the soup into a blender and blend until smooth. I like it a bit rustic so I don’t blend for too long as I think that it tastes better.
  • You can freeze the soup or reheat it up and serve.

You could swirl in some cream at the end and add salt and pepper to taste or even some chilli.

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Hope you like it ūüôā

 

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Quick and Easy Tortilla Chips

Perfect crunchy, healthy homemade tortilla chips done in the oven are so easy to make, you won’t be able to stop yourself from making them.

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They are easy to make and all you need is a pack of wholemeal tortilla wraps (the smaller ones are ideal), seasoning, olive oil and topping of your choice.

  • Preheat your oven at 180c
  • Grease a baking tray or line it with grease proof paper
  • Spread¬†oil over your wraps with a brush
  • Cut in half and then quarter each half so that you have little triangle shape tortillas

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  • Place evenly onto the baking sheet. Season with salt and pepper or any other flavouring that you desire. We used parmesan cheese sprinkled over some of ours and chilli flakes.
  • Place in the oven for 5 minutes, turn over for a few more minutes until they become a little golden

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  • Take out of the oven and place onto a plate to serve up

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Perfect with a dip or even on their own. Crunchy and tasty.

Make up a batch and place them into little snack bags for pack lunch or snacking when out and about. They’re healthier than normal chips so perfect for children.

Told you, simple eh!

 

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Our morning with EasiYo

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My family are huge fans of yoghurt, our fridge is packed with lots of different types of flavours in all different sized pots. Most of the time, when I open the fridge door that is all that is in there, yoghurt, yoghurt yoghurt! The OH is the main buyer of yoghurt, between him and my three boys they must get through a least 10 pots a day.

So when we was invited along to an exclusive brunch with EasiYo and presenter Jenni Falconer at London’s exclusive family members club Maggie and Rose for a morning of yoghurt making and food sampling, I thought it would be a morning of heaven for them.

As soon as we arrived at the venue, by the look of the outside, we knew that the boys would have lots of fun. Our eldest opted not to come along with us and spend the morning with his friends instead (I think that maybe he is becoming too old to be seen out and about with his parents now lol) The venue was perfect for the children, it took me a good five minutes just to get them in through the main door, as they were playing with the objects on the fence outside.

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As we entered we was greeted by the PR and shown around, the boys didn’t wait around they threw off their coats and headed over to the balloon modelling lady. I on the other hand was desperate for a coffee and a muffin, they looked delicious and smelt divine.

The balloon modelling lady was brilliant, I have never seen such creativity with a balloon before, she could make just about anything that you asked for. The boys chose a Tortoise ( just like our Oscar) and a Fish.

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They were ace! The boys played with them for ages. Oliver sat down on the many cushions on the floor and pretended to fish, he looked just like a little gnome. In fact we still have the Tortoise at home, 2 weeks after the event, sitting next to Oscars tank.

Whilst the boys were occupied with playing with playdough and their balloon creations, Paul and I had a sneaky look at the demonstration table. There were little pots of EasiYo delights for us to try after the demonstration on how to use the yoghurt maker.

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The demonstration was given by EasiYo¬†celebrity Ambassador Jennifer Falconer and head Sales Manager Paul. Here’s what we found out:

  • EasiYo was invented 20 years ago¬†by A Kiwi Father who had 8 children to feed, which cost him a small fortune to feed. He was slightly worried about how fresh the shop bought yoghurts¬†are and that they were¬† full of preservatives. After tinkering away in his shed he came up with a system of making yoghurt at home that was fresh and healthier, being a Physics teacher helped with the invention.
  • The new red design has a layer of New Zealand Wool insulating it, which helps to keep the yoghurt at the right temperature during the fermenting process
  • The design is sleek and small enough to fit into a Kitchen cupboard, laying down or standing up
  • It comes apart easily to clean
  • The lid has an easy grip handle and locks into place with a click when closing
  • Easiyo yoghurt is a good source of calcium
  • EasiYo is the number one selling yoghurt maker in New Zealand, with over half of all households having one
  • EasiYo yoghurt has no added artificial colours or flavours and no stabilisers.
  • Easiyo yoghurt is also gluten free
  • EasiYo yoghurt contains Acidophilus, which helps maintain an acidic environment in your body that can prevent the growth of harmful bacteria
  • The yoghurt once made can be kept in the fridge for up to 2¬†weeks, 1 week if fruit added to it.
  • It is quick and easy to make, even the children can join in and help
  • Once made up, Easiyo yoghurt can be introduced to just about any recipe
  • The longer you leave the yoghurt to ferment the tastier it gets, it becomes thicker and creamier
  • It has no added sugar, which we love the idea of.
  • No electronics, no moving parts, no fuss

The yoghurt is easy to make and can be done in 3 easy steps

easiyo instructions

1. Half fill the yoghurt jar with room temperature water. Add the yoghurt sachet, pop the lid back on and give it a good shake. Open it back up and fill it up with water, shake again

2. Push the plastic spacer into the bottom of the maker. Pour boiling water to the top of the spacer (adults only if making with children)

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3. Place the jar of yoghurt mixture into the maker so that it sits on the spacer. Put the lid on the maker and leave on the side for 8-12 hours to let the yoghurt set.

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Et Voila!

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Once set it can be moved to the fridge to keep cool or added into recipes.

After the demonstration and Q&A’s we were treated to food sampling. There were Spanish frittatas, blueberry muffins, dips and different flavoured yoghurts to tantalize our taste buds with.

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My favourite was the toffee apple yoghurt, Greek EasiYo yoghurt with little pieces of apple and toffee syrup. Lots of others who attended the event preferred the chocolate and peanut yoghurt but I found it too sweet for my taste buds. We certainly was treated well with the food, as the chefs just kept handing out food after food. I’m a sucker for dips, I’m a real party food eater as I like to nibble on food. The Tahini yoghurt¬†cream and avocado dip were lovely and creamy. The yoghurt doesn’t taste powdery as I expected it to but fresh and creamy.

Who knew you could do so much with yoghurt? It can be used as an alternative in most recipes to replace cream, sour cream, cream cheese and mayonnaise. As it is made in your home, it is always at your finger tips. Not only can it used to make sweet treats but also sauces for main meals ie; beef stroganoff, lamb curry and lasagne.

With a full belly and tired out children the event was over. We were gifted with an EasiYo Yoghurt Maker and a few sachets of yoghurt mix to take home and try.

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As soon as we got home the boys couldn’t wait to try out the maker and make their own. They really enjoyed the shaking and couldn’t believe that it only took a matter on minutes to do. The only thing was they wanted it there and then, they didn’t want¬†to wait until it was set. I explained the process of the yoghurt and told them that good things come to those that wait lol. We made ours before bedtime, so that when they woke up they would have some yoghurt for breakfast. The boys decided to add kiwi into theirs.

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It was a big hit with all the family, the yoghurt was creamy and the kiwi was juicy.

DSC_2468_opt (1)What’s great is that they can take from the pot whenever they want and it’s good to know that they have made it themselves meaning it tastes even better.

EasiYo is stocked all over the UK at retailers including QVC, Wilko, Lakeland, The Range, Holland and Barratt and Hobby Craft.

The EasiYo red maker retails at £17.99 and each yoghurt sachet is priced at £2-£3 (per 1kg serving)

Thank you to Carousel PR and Easiyo for the invite

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Cooking The Old El Paso Way #review

Bring a little mexican into your kitchen.

The family loves a bit of spice, my boys are gradually becoming to welcome a little spicy flavouring to their taste buds. In almost everything that I cook, I always add a little herb and spice and I can see how much it has made an impact on my boys choice of foods that they like to eat. The youngest will eat almost anything, the middle boy is kind of getting used to eating flavoursome food as long as he can have a glass of milk with it and the eldest is becoming very adventurous with his food and likes to experiment tasting different kinds, a favourite of his being Mexican food.

We was recently sent a box of Old El Paso food to try out in the kitchen. My eldest was son was quite excited about the box as he loves to taste new food but also his favourite meal has got to be fajitas.

We received two packets of seasoning mix for Fajitas, one spice mix for roasted tomato and pepper and the other one was a smoky bbq seasoning mix. We used them along with a pack soft flour tortillas.

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Recipe:

  • 500g chicken
  • 2 peppers
  • 1 onion
  • 8 flour tortillas
  • spice mix for roasted tomato & pepper/smoky bbq seasoning mix

The fajitas are simple to make and the instructions on the packs are easy to follow, they are ready to serve in 15 minutes. The roasted tomato mix has been labeled as a medium spice and the smoky bbq has a mild spice, so i decided to give the bbq flavoured fajita to the youngest of my boys. My boys thought that it was too spicy for them and would only eat the tortilla.

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I tasted both and I must say that there wasn’t much difference in the spiciness, but they were both very tasty and didn’t have a floury packet taste to them. The flavours are strong, fiery and tantalising. We added some sour cream to them to cool the taste down a bit.

Next up was Enchiladas the Old El Paso way

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Recipe:

  • 400g chicken strips
  • enchilada sauce
  • 150g cheese
  • tortillas

Another easy and simple to follow recipe, ready to serve in 25-30 minutes. After cooking the chicken strips in a little oil in a hot pan, add half of the enchilada sauce and half of the cheese, mix until the cheese melts. Spoon some filling into the middle of tortilla, wrap them up and place them fold down into a baking dish. Pour over the remaining sauce and top with the rest of the cheese. With the mild spice to it they were perfect for my boys, I served them up with cous cous stuffed peppers and a side salad. This recipe is quite cheesy, with 75g added into the sauce and 75g added onto the top of the tortillas before cooking in the oven.

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The enchiladas were lovely and crispy on top and the filling was juicy and sweet.

We also made a Chilli using a packet of spice mix. I normally make my chilli dish using spices such as chilli, paprika, cumin and coriander but this packet contains all of the previous spices plus more.

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Recipe:

  • 400g can chopped tomatoes
  • old el paso chilli spice mix
  • 1 onion
  • 500g minced beef
  • 400g kidney beans

Once the onion is browned in a pan, add the spice mix and stir. Pour in the tomatoes and simmer for 15 minutes. Add the kidney bean heat through and it is ready to serve, as simple as that! This chilli is really tasty, very flavoursome with a little kick. All of my boys loved this recipe and was their favourite out of all 3. It is packed with rich, deep flavours. I served mine up with a little rice in a stand ‘n’ serve tortilla, the children loved it.

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We have really enjoyed bringing a little mexican into our lives and tasting all of the different flavours.

We was provided with some packets of food for the purpose of this post. All words and photos are my own.

 

 

 

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Chocolate Munchies Brownie Recipe

Everybody loves a bit of chocolate right!!! Even more so when it’s a chocolate fudge brownie that melts in your mouth with its smooth taste and texture, adding munchies gives them a little crunch from the biscuit. This recipe is easy and tastes divine.

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Ingredients:

  • 125g Plain flour
  • 1/4 tsp salt
  • 100g soft brown sugar
  • 125g granulated sugar
  • 50g cocoa powder
  • 100g Munchies, chop each munchie into quarters (or any type of chocolate if preferred)
  • 2 eggs
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 115g melted butter

Method:

  • Preheat oven 170*, gas mark 4. Grease a square tin/silicone
  • Mix all of the dry ingredients together in a bowl
  • In a separate bowl combine the eggs, vanilla extract and milk.
  • Add the egg mixture to the dry ingredients and mix well, add in the melted butter
  • Pour into the cake tin and bake in the oven for 20 minutes.

The brownie are rich in taste but very moreish and after one little bite your mouth will be watering for more of the luscious chocolatey taste (if there is such a word).

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If you try the recipe why not leave a comment below and let me know what you think ūüôā

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Slow Cooker Chocolate Chilli Fudge Bites

Perfect melt in your mouth Chocolate fudge….

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These mini chocolate fudge mini bites with an added little extra kick from chilli are easy to make and taste so damn good!

I can’t completely take full credit for them though as I got the recipe from a facebook page called Slow Cooked Wonders ūüôā although I did slightly change it to my taste.

INGREDIENTS:

  • Tin of sweetened¬†condensed milk 397g
  • 200g¬†white chocolate
  • 100g dark chocolate
  • 100g milk chocolate
  • 1 tbsp butter
  • 1tsp vanilla essence
  • 1 chilli, grated

RECIPE:

Empty the condensed milk into the slow cooker, cook on medium.

Break up the chocolate into pieces and add into the pot, add in the butter and vanilla essence

The mixture will needed to be stirred every 10 minutes for about 2 hours, after 1 hour turn the cooker down to a low. The mixture will start to become thick with a thin skin over the top, so it needs to be stirred often.

Add in the chilli towards the end and mix in.

Pour into a lined tin or mould, leave to cool and then place in the fridge for 24 hours to set. I lined my square tin with cling film so it was easy to take out once done

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Once set remove from the fridge and score/cut into square chunks

You do not need to add in the chilli if you prefer, if you do it depends on the type of chilli that you add in for the intensity of the chilli kick.

Now all you have to do is enjoy! Let me know if you give it a go ūüôā

 

 

 

 

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Making Sushi at home

Do you like sushi?

Sushi is so easy to make, not only is it healthy but is also very tasty. Sushi doesn’t have to have fish inside the rolls, you can use a selection of salad, vegetables or just rice on its own. They are ideal for pack lunches or picnics.

TO MAKE SUSHI YOU WILL NEED:

  • Sushi rice
  • Nori Sushi sheets (roasted seaweed)
  • Sliced long strips of ¬†peppers
  • Prawns
  • Seafood sticks
  • Sliced strips of cucumber
  • Sliced strips of spring onion
  • Tuna
  • Sliced carrots
  • sliced strips of salmon
  • Rice vinegar

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You will need a sushi bamboo rolling mat, all supermarkets stock these and only cost about £1-£2

INSTRUCTIONS:

  • Boil the rice as per the instructions on the packet. The rice will need to be rinsed before cooked. Bring the rice to the boil and simmer for 10 minutes, turn off the heat and leave for 25-30 minutes with ¬†a lid on the pan. Once cooled down you can season the rice with rice vinegar by folding it into the rice.
  • Place a sheet of Nori onto the bamboo mat
  • Spread out the cooked rice evenly onto the Nori, leaving a 1cm gap at the top and bottom, this is to seal it when rolling. Make sure that the rice is a thin layer as it will roll easier. TIP keep a small bowl of water near by as your finger will get sticky from the rice when touching it.
  • Place the fillings of your choice on the rice in a line across ways, remember you have to roll it so don’t put too much in

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  • Begin rolling the Nori away from you, using the mat to press the roll firmly, this takes a bit of practice but after the third roll we had it spot on. Roll the mat all the way round the Nori and press down firmly all the away along, this compresses the roll and helps to keep the shape. I taught my 11 year old how to do it an dhe found it quite easy

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  • Now you should have a long sausage shape which you can cut along evenly (about 1-2cm) to produce your sushi

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  • Serve with sliced ginger, soy sauce, sweet chilli sauce or if you like it spicy, wasabi sauce

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  • The boys really enjoyed trying to eat their sushi with chopsticks, even the little one had a go

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Our sushi went down well and was all gone in no time. We used one whole pack of rice and Nori sheets and it fed five of us.

Why don’t you give it a go, Hope you enjoy ūüôā

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A Selsey Syrup for all occasions Review

Selsey Foods began its life as a herb and goat farm during the mid 1980’s in a small southern Cotswold village called Selsey. After some inspired thinking a range of speciality food products were produced using the herbs from the farm as a base ingredient, spices were later added to compliment the growing range. Although the goats have now gone they still produce the finest quality food and continually adding new exciting products.

Selsey foods now have an online shop offering their customers a range of chutneys, sauces, preserves, traditional and seasonal food gifts, desert syrups and mulling syrups.

All of their products are hand produced using the finest produce for the fullest and freshest flavours, only the very best ingredients, which coupled with the small batch runs and close attention to detail ensures that the products reach the consumer in excellent, mouth watering condition.

We was recently sent some syrups to try out and they certainly went down a treat with our ice creams and pancakes. We received three bottles of syrup each a different flavour Vanilla syrup with a vanilla pod, blackcurrant and cinnamon syrup and sour cherry and vanilla syrup.

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The bottles are very attractive looking and are 250ml, without even tasting the syrup you instantly imagine them to taste sublime. We tried the syrups with out pancakes and icecream and the boys loved them, being an instant hit with the eldest as he has finished off the vanilla pod bottle using it on his porridge in the morning.

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The syrups are deliciously sweet and very tasty and i love the idea of having the vanilla pod inside the bottle. The flavours are strong and not a lot of the syrup is needed when pouring on to your food, the syrups make perfect addition to any food or drink.

We added our syrups to porridge, ice-cream, pancakes, fruit, coffee, hot chocolate, milk to make milkshakes, deserts like sponge cakes and apple pie. the syrups are ideal to bake with aswell adding a little to enhance the flavour of the cake or pudding.

Not only do the syrups taste nice in food and hot chocolate but adding a little to vodka or white wine really does give the drink an added flavour, they are ideal to make up cocktails too.

Another syrup that we received was the Gourmet Mulling Syrup a non alcoholic syrup containing a special blend of spices to provide a simple and convenient way to make the most delicious mulled wine, cider or apple juice. Simply add to your chosen drink in an 8:1 ratio, heat and serve, being a sugar based product, it fully dissolves when heated and doesn’t leave any residue or powdery aftertaste. The syrup comes in a similar slimline bottle as the dessert syrups do but at 200ml.

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“Although the mulling syrup is predominantly aimed at the Christmas/Winter market to provide that much needed ‚Äėwarm‚Äô feeling during those long cold nights, the product also has a number of different uses for other times of the year. For example, a small amount of the syrup drizzled over a good quality vanilla ice cream produces a truly wonderful result. Other uses include adding a small amount of the syrup to fresh fruit, especially pears, or even adding some to the Sunday roast gravy to enhance the overall flavour of the meal. It is also particularly good brushed over cocktail/barbeque sausages.”

We added our syrup to the red wine adding segments of oranges to it, the drink went down really well and gave me that warming feeling. I also added a tsp into my coffee instead of sugar which gave it the delicious taste of the mulling herbs and spices but without the alcohol content.

The syrups are very versatile and can be added to any sweet and savoury dishes to enhance the flavours, we even added the Mulling syrup to our gravy and poured it over our Sunday dinner. The syrups would make lovely gifts especially as Christmas is just around the corner or even just as a little gift to your kitchen cupboards ūüėČ

The syrups are available online at Selsey Foods costing £5.00 for a desert syrup and £3.50 for the mulling syrup.

We was provided with some bottles of syrup for the purpose of this review.

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Live the American Dream at Deans Diner

Deans Diner is a themed 1950’s style diner that¬†serves up the best burgers, ribs, shakes and fries in town. Open all day, every day, set in four locations in the south of England.

We was recently invited along to review the restaurant that is based at Braintree, right next to the shopping village of Freeport. Upon arrival we was greeted at the door by our waitress, i instantly loved the light airy feel to the Diner, there was paintings of ladies in uniform from the war time on the walls around the restaurant, the walls were covered in mirrors and the decor was red,black and white. We was seated at the back of the Diner, just next to the toilets, I think maybe they took one look at my boys and saw trouble so thought it would be best to seat us at the back lol.

Menus on the table
Menus on the table

We was introduced to our waitress and Joseph and Oliver were given a colouring in sheet with some crayons to colour in and hopefully keep them occupied whilst us Daddy and I looked through the menu. Obviously as it is American themed there was lots of burgers and ribs to choose from, we chose an Onion Ring Tower which was Crisp beer battered onion rings, served with delicious ranch, hot peri peri and cajun mayo dips to start with.

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The Onion ring tower was very tall and the rings were hot, soft and crispy and nice and chunky, everyone tucked in and really enjoyed them.

Daddy ordered Deans Favourite double burger which had crispy bacon, eggs and cheese, Jak ordered a Texas BBQ Dog, a huge hotdog topped with bacon and BBQ sauce from the normal menu, Joseph wanted BBQ Chicken Wings from the children’s menu and I liked the sound of the Half rack of Pork Ribs with BBQ sauce.

Look how huge that dog is!
Look how huge that dog is!
half baby back ribs, sweat potato chips and coleslaw
half baby back ribs, sweat potato chips and coleslaw

Jak’s Hotdog was huge and i really didn’t think he would get through it, but he enjoyed it so much it was gone within minutes.

For a side on my Ribs i asked for sweet potato chips, i have never tried them before but love roast sweet potato so thought i would give them a go, they were crispy and sweet and very tasty, even Daddy couldn’t keep his fingers away from them. Our drinks were served in ice cold glasses and the boys milkshakes and Ice cream float went down a treat on a hot evening.

All of the portions were very large, i guess that was to be expected as it was an American Diner.

Jak found the Jukebox at the front of the Diner so off he went with Daddy to put some tunes on, we paid £1 for 3 songs, i do believe that they went on credit so depending on the song and how many credits they were

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After a little look through the selection Jak found a the original 1050’s song ‘My Special Angel’ by Michael Vaughaun, this is the same song that Jak sung when he appeared on Call The Midwife as a Cub Scout when they all sang to Chummy in Nonnatus House’s corridor.

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I thought that after finishing off their rather large meals they wouldn’t have room for any afters but the boys noticed that there were pancakes with ice cream on the menu served up with maple syrup, they couldn’t resist!

Our experience in Deans Diner was definitely a memorable one and all for the good reasons. The staff was all very friendly and i noticed how hard they worked, they never stopped from the moment we went in to when we left, serving up food and cleaning down tables as soon as people left. The Diner was nice and cool, a little too cool at the back of the restaurant but on a hot summers evening it’s definitely needed.

Our meal for 5 totted up to around £60 this covered 3 bottles of Budweiser, 1 milkshake, 1 Coke float, 3  main meals, 1 starter, 1 kids meal and 3 pancakes for afters,  a very good deal for very good filling food!

We would recommend this restaurant to anyone especially for a family meal out.

We was provided with the meal for the family for the purpose of this review, no cash payment has been made.

 

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