If you need a cosy, filling dinner that doesn’t take much thinking about, this creamy mince and mushroom pasta is a lovely one to keep up your sleeve. It’s rich, savoury, family-friendly, and made with simple ingredients you probably already have in the fridge or cupboard.
The mushrooms add extra flavour and make the sauce feel a bit more comforting, while the cream and cheese bring everything together into a silky, satisfying pasta dish. It’s perfect for a weeknight tea, especially when you’ve got a packet of mince and want something more exciting than the usual bolognese.
Ingredients Serves 4
• 400g beef mince • 300g pasta, such as penne, fusilli, shells or rigatoni • 150g to 200g mushrooms, sliced • 1 onion, finely chopped • 2 garlic cloves, crushed or finely chopped • 1 tbsp tomato puree • 1 tsp paprika • 1 tsp mixed herbs or Italian herbs • 300ml beef stock • 150ml double cream or single cream • 75g grated cheddar or parmesan • 1 tbsp Worcestershire sauce, optional but tasty • Salt and black pepper • 1 tbsp oil for frying
Optional extras: • A handful of spinach • Frozen peas • Sweetcorn • Chilli flakes • Extra cheese for serving
Method
Bring a large pan of salted water to the boil and cook the pasta until just al dente.
Before draining, save a mug of pasta water. This is useful later if you want to loosen the sauce.
While the pasta is cooking, heat a little oil in a large frying pan over a medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
Add the sliced mushrooms and fry for another 4 to 5 minutes. Let them cook down properly so they release their water and start to turn golden.
This gives the dish a deeper, more savoury flavour.
Stir in the garlic and cook for about 30 seconds, just until fragrant.
Add the beef mince and fry until browned, breaking it up with a spoon as it cooks. If there is a lot of excess fat, carefully drain some away.
Add the tomato puree,
paprika,
mixed herbs,
Worcestershire sauce, salt and black pepper. Stir everything together and let it cook for 1 minute so the flavours can deepen.
Pour in the beef stock and let it simmer for 5 to 8 minutes until slightly reduced.
Lower the heat, then stir in the cream.
Add the cooked pasta to the pan and mix until everything is coated in the creamy sauce.
Stir through the grated cheese until melted.
If the sauce feels too thick, add a splash of the reserved pasta water until it’s just how you like it.
Taste and adjust the seasoning if needed. Serve hot with extra cheese, black pepper and a sprinkle of herbs if you fancy.
Tips
For a richer flavour, use chestnut mushrooms instead of white mushrooms. If you want to make it stretch further, add peas, spinach or sweetcorn near the end of cooking. This is also a great recipe for leftovers. Keep it in the fridge and reheat gently with a splash of milk or water to bring the creamy sauce back.
This creamy mince and mushroom pasta is the kind of easy, comforting meal that always goes down well. It’s simple enough for a busy weeknight, but still feels hearty and satisfying, with plenty of flavour from the mushrooms, garlic, herbs and creamy sauce.
Serve it with a little extra cheese on top and maybe some garlic bread on the side, and you’ve got a cosy homemade dinner that everyone will want again.
On Saturday 2nd May 2026 we headed over to The Lowry for the world premiere of Bank of Dave: The Musical, and Salford really did feel like it had dressed up for the occasion.
The buzz in the Lyric Theatre before the show even started was brilliant – you could feel everyone was a bit giddy about seeing a brand new northern musical on its very first night. To top it off, the real Dave Fishwick was actually there, watching his own story unfold on stage. Lance was in his absolute element from the moment we walked in, and he ended up loving every minute. I was a little more on the fence in places, which meant we had a really good debrief on the way home about community, banks and how this wild “true‑ish” story works as a musical.
A proper northern underdog story At its heart, Bank of Dave is a proper underdog tale. It follows Burnley‑born self‑made millionaire Dave Fishwick as he decides he’s had enough of the big banks saying no and fights to set up his own community‑focused bank, putting the profits back into local people and small businesses. It’s all about the power of community, standing up for the little guy and proving you don’t need to be part of the London elite to make a difference. When the show leans into that – northern grit, real people, and one man refusing to take no for an answer – it’s genuinely uplifting and very feel‑good. Those are the moments where you really feel the audience leaning in and rooting for Dave and Burnley. The “true‑ish” twist The show is very open about the fact it’s using artistic licence and calls itself the “true‑ish” story of Dave Fishwick. I completely get why they’ve done that – it gives them room for big, bold scenes, some daft fun and plenty of laugh‑out‑loud moments. It’s not trying to be a dry documentary; it wants to be a big, crowd‑pleasing night out. Personally though, I’d have liked it to stay a little closer to the real story. The way that “true‑ish” angle plays out means there’s a final reveal that adds an extra twist to Dave’s journey which, for me, didn’t really feel needed but I think that this is based on the Netflix movie which had the same ending and I havent seen Instead of giving me an extra emotional punch, it left me thinking, “Hmm… what did that actually add?” and pulled the focus slightly away from the real‑life achievements that are already powerful enough on their own. High‑energy, brilliantly performed and immense fun. One thing you can’t accuse Bank of Dave of being is dull, there’s always something happening, people dashing about, big musical numbers, lots of movement and plenty of humour. Even in the moments where I was thinking, “Whats that about?” the energy on stage kept me watching. The staging is fairly simple but really effective – no huge gimmicks, It suits the show, because it lets the story, music and performances do the heavy lifting rather than drowning it all in spectacle. There were a few points where I felt the story lost its thread a bit, but whenever it swung back round to Dave, Burnley and the community, it got me back on side. It’s that mix of chaos and heart that gives the night its particular charm.
Who’s playing who
The cast is led by Sam Lupton as Dave Fishwick, and he gives Dave loads of warmth, humour and that stubborn northern determination you’d expect – he’s really easy to root for and carries the show with real charm. You might recognise him from Wicked in the West End, or from the UK tours of Only Fools and Horses The Musical Hayley Tamaddon plays Nicky, bringing spark and heart; many will know her from her soap days as Del Dingle in Emmerdale and Andrea in Coronation . Lucca Chadwick‑Patel, fresh from MAMMA MIA! in the West End, is a lovely fit as Hugh, the posh lawyer with more depth than he first lets on. One of the nicest things about the show is the genuine enthusiasm this cast show. They feel like a really tight company, driving the whole thing forward with big vocals, sharp timing and loads of heart. You can tell they’re behind the story they’re telling and the performances never dipped. They were fully committed from start to finish, and you could feel that in the way the audience responded. That well‑deserved standing ovation at the end didn’t come out of nowhere; it was a genuine “we’ve had a good night” reaction from the room. A special little moment with Dave himself Because it was opening night, there were a few extra special touches. Before the show even started, Lance actually met Dave Fishwick, which completely made his evening – he was buzzing, and of course we’ve now got the photo to prove it.
Having that moment with Dave and then sitting down to watch his story play out on stage made the whole thing feel more personal. After the curtain call, Dave came onto the stage to say a few words, and you could see how overwhelmed he was seeing the “story of his life” turned into a musical. In a really sweet touch, he brought his wife up on stage with him. It stopped it feeling like just another big theatre press night and turned it into a celebration of a life, a marriage and a community. That’s the bit that stuck with me the most on the drive home.
So, would I recommend it? In our house, we came out split – Lance loved it, no question. I enjoyed it, but with a few reservations. I loved the energy, the cast, the underdog story and the hopeful message, but the “true‑ish” approach and that final twist at the end didn’t quite land for me. The storytelling got a bit bewildering for my taste, even though the performances and staging stayed strong. That said, Bank of Dave: The Musical is still a warm, hopeful night out with a proud northern voice, and it clearly connected with the audience around us. If you like feel‑good shows with heart, humour and a real local hero at the centre – especially if you enjoyed the film or Dave’s true story – then it’s definitely worth catching while it’s at The Lowry.
Bank of Dave the musical is on at the Lowry until the 16th May then transfers to the Leicester Curve 20-30 May
There are some desserts that look like you’ve gone to loads of effort, when really the fridge has done most of the work. This no-bake Biscoff cheesecake is exactly that kind of pudding.
It’s creamy, rich, caramel-biscuity and just a little bit over the top in the best way. The base is made with crushed Biscoff biscuits and melted butter, the filling is soft and mousse-like with plenty of Biscoff spread, and the top has that glossy melted Biscoff finish that makes it look properly special. This is the sort of dessert I’d make the night before people are coming round, then feel very smug about the next day. No oven, no gelatine, no complicated steps. Just mix, chill and decorate.
Why You’ll Love This Recipe
This cheesecake is perfect if you want something impressive but easy. It slices beautifully once chilled, it tastes like a caramel biscuit dream, and it’s a lovely make-ahead dessert for birthdays, family meals, Sunday lunch or Christmas buffets. It’s also one of those recipes that people always ask about. If you put this on the table, someone will want the recipe before they’ve even finished their slice.
Ingredients
For the base • 250g Biscoff biscuits • 100g unsalted butter, melted
• 150g Biscoff spread • 4 to 6 Biscoff biscuits, crushed • Optional: whipped cream, extra biscuits or mini Biscoff biscuits for decorating
How to Make No-Bake Biscoff Cheesecake
Start by lining the base of a 20cm springform tin with baking paper. This makes it much easier to remove the cheesecake later.
Crush the Biscoff biscuits into fine crumbs. You can do this in a food processor, or pop them into a food bag and bash them with a rolling pin.
Mix the crumbs with the melted butter until they look like wet sand.
Press the biscuit mixture firmly into the base of the tin. I like to use the end of the rolling pin of the bottom of a glass to really compact it down. This helps the base hold together when you slice it.
Pop it in the fridge while you make the filling.
In a large bowl, beat together the cream cheese, icing sugar, vanilla extract and Biscoff spread until smooth.
Add the double cream and whip until the mixture is thick and holds its shape.
Spoon the filling over the chilled biscuit base and smooth the top.
Cover and chill in the fridge for at least 6 hours, but overnight is best if you want neat, clean slices.
For the topping, gently melt the Biscoff spread in the microwave for around 20 to 30 seconds until it’s pourable.
Let it cool slightly, then pour it over the cheesecake.
Sprinkle with crushed Biscoff biscuits and decorate however you like.
Chill again for 30 minutes before slicing.
My Best Tips
Use full-fat cream cheese. The lighter versions can make the cheesecake too soft and it may not set properly. Make sure your double cream is cold before whipping. It thickens much better straight from the fridge.
Don’t rush the chilling time. I know it’s tempting, but this cheesecake really does need time to firm up.
For neat slices, dip a sharp knife in hot water, wipe it dry, then cut. Repeat between slices if you want it to look really tidy.
How Long Does It Keep?
This no-bake Biscoff cheesecake will keep in the fridge for up to 3 days. Keep it covered or in an airtight container so it stays fresh. I wouldn’t leave it out at room temperature for too long because of the cream cheese and double cream. Bring it out just before serving, then pop any leftovers back in the fridge.
Can You Make It Ahead?
Yes, and I actually recommend it. This cheesecake is best made the night before you need it. The texture firms up beautifully overnight and the flavour seems to get even better.
You can add the melted Biscoff topping the night before too, or do that part on the day if you want it to look extra glossy and fresh.
To me, this is the kind of dessert that feels like a proper little treat without needing hours in the kitchen. It’s creamy, cosy, sweet in all the right ways, and always feels a bit special when you bring it to the table. Whether you’re making it for family, friends, or just because you fancy something lovely in the fridge, this no-bake Biscoff cheesecake is one of those recipes you’ll come back to again and again.
Some days you want a proper home‑cooked dinner… without standing over the hob for ages. This slow cooker chicken breast casserole is perfect for those days: you toss everything in, switch it on, and let it quietly get on with the job.
It uses simple ingredients, no wine, no faff, and you don’t even need to brown the chicken first. The chicken cooks gently in a savoury, herby sauce with soft vegetables – it’s the kind of meal everyone can tuck into, and it’s ideal for busy weeknights or lazy weekends.
Serve it with mash, rice, crusty bread, or whatever you like for soaking up that lovely gravy.
Why you’ll love this easy chicken casserole • No browning needed – you just coat the chicken in flour and straight into the slow cooker it goes. • No wine – great if you don’t cook with alcohol or just don’t have any open. • Simple ingredients – chicken breasts, basic veg, stock and a few store‑cupboard bits.
• Hands‑off cooking – once it’s in the pot, you can forget about it until dinner time.
Ingredients
For the chicken casserole (serves 4–5) • 750 g boneless, skinless chicken breasts, cut into large chunks (3–4 pieces per breast) • 2 tbsp plain flour • 2 medium onions, chopped • 3 medium carrots, sliced into chunky rounds • 2–3 sticks celery, sliced • 3–4 cloves garlic, crushed (or 1–2 tsp garlic granules) • 200–250 g mushrooms, quartered (optional but adds extra flavour) • 500 ml chicken stock (from a cube or pot, made with boiling water) • 1–2 tbsp tomato purée or 1 tsp Dijon mustard (or a bit of both, if you like) • 1 tsp dried thyme or mixed herbs • Salt and black pepper, to taste Optional to finish: • Small splash of cream or 2 tbsp crème fraîche
Step‑by‑step method (no browning)
Get the veg in the pot Pop the chopped onions, carrots, celery, garlic and mushrooms straight into the bottom of your slow cooker.
Spread them out into an even layer – they go on the bottom because they’re closer to the heat source and need more time to soften.
Coat the chicken in flour Cut the chicken breasts into chunky pieces and put them into a bowl.
Sprinkle over the plain flour, a good pinch of salt and some black pepper. Toss everything together so the chicken is well coated. This flour will help thicken the sauce as it cooks, so you don’t end up with a watery casserole.
Once coated, place the chicken pieces on top of the vegetables in the slow cooker. No browning, no extra pans – straight in.
Mix the sauce
In a jug, whisk together: • The chicken stock • Tomato purée and/or Dijon mustard • Dried thyme or mixed herbs • Another pinch of salt and pepper Give it a good stir until the tomato purée or mustard is completely mixed in. Pour this mixture into the slow cooker, around the chicken and vegetables. You don’t need to fully cover everything; more liquid will come out of the chicken and veg as it cooks.
Let the slow cooker do its thing Put the lid on and cook: • On LOW for about 4–6 hours, or • On HIGH for about 2.5–3 hours
You’re aiming for: • Chicken that is cooked through and tender • Vegetables that are nice and soft You can adjust slightly depending on how your slow cooker behaves, but mine was perfect after about 6 hours on low. If the chicken ends up a bit too soft, don’t worry – you can gently shred it into the sauce with a couple of forks and it turns into a slightly chunkier, stew‑style dish.
Adjust the sauce at the end Once the casserole has finished cooking, give everything a good stir and see how the sauce looks and tastes. • If it’s thick enough for you, leave it as it is. • If it’s a bit thin, you have two options: • Often the flour on the chicken will have thickened it enough once you stir – so try that first. • If you still want it thicker, mix 1–2 tsp cornflour with a splash of cold water, stir that into the hot sauce, then cook on HIGH for another 15–20 minutes until it thickens slightly.
For a richer finish, stir in a small splash of cream or a couple of tablespoons of crème fraîche and cook for another 5–10 minutes so it warms through. Taste and adjust the seasoning – add more salt, pepper, and a little squeeze of lemon juice if you’d like the flavour a bit brighter.
How to serve
This casserole is really flexible and works with loads of side dishes. You can serve it: • Over mashed potatoes • With rice, couscous, or quinoa • With steamed greens (broccoli, green beans, peas) • Alongside crusty bread or a baguette for dipping in the sauce
It’s also a good one for cooking a slightly bigger batch, then enjoying the leftovers another day.
Leftovers and storing • Fridge: Cool the casserole quickly, then store it in a sealed container in the fridge for up to 2 days. Reheat gently on the hob or in the microwave until piping hot all the way through.
• Freezer: You can freeze portions of the cooked casserole. Defrost in the fridge overnight and reheat thoroughly before serving.
Cook’s note
I cooked mine on low for around 6 hours in my slow cooker and it came out beautifully tender, with the vegetables soft and the sauce rich and full of flavour. It’s the kind of dish you can throw together earlier in the day, forget about, and then lift the lid to a proper home‑cooked dinner that feels like you’ve made an effort, even though the slow cooker has quietly done it all for you. However you choose to serve it – with mash, rice or a pile of greens – it’s a simple, dependable recipe you’ll find yourself coming back to whenever you want something cosy and fuss‑free.
We have stayed at Serry Beach Hotel three times now, so it is safe to say it has become one of those places we genuinely love going back to.
There are plenty of hotels to choose from in Hurghada, but Serry has a lovely mix of style, comfort, location and service that makes it feel special without being too formal.
It is the kind of hotel where you can properly relax. Everything feels easy: the beach is close, the restaurants are on site, the staff are warm, and the whole place has that sun-soaked Red Sea holiday feeling from the moment you arrive.
Serry Beach Resort is in Hurghada, on the Red Sea, and is located on the city’s touristic promenade, so you are close to the beach while still being near the main resort area. It is also a short distance from Hurghada International Airport, which makes arrival day much less stressful.
First Impressions The first thing I noticed about Serry was the aesthetic. It has a beautiful modern Egyptian style, with warm colours, soft lighting, natural textures and lots of little design details that make it feel more personal than a standard resort hotel. It does not feel flashy or overdone. It feels stylish, calm and considered. There are lovely seating areas, pretty walkways and plenty of corners that look gorgeous in photos or video, which is always a bonus if you like creating holiday content. Sometimes it is a little bit eye rolling the posing but it’s all part of the vibe . What I like most is that it still feels relaxed. You can dress up for dinner in the evening, but during the day it is perfectly normal to wander around in a beach dress and flip-flops. It has that balance of luxury and ease, which is exactly what I want from a holiday hotel. Location The location is one of Serry’s biggest strengths. You are right by the Red Sea, but you do not feel cut off from everything else. Because the hotel is on Hurghada’s touristic promenade, it is easy to pop out, go for a walk or explore a little if you want to. Being close to the airport is another huge plus. After a flight, I always just want to get to the hotel, unpack and start the holiday, so a shorter transfer makes a real difference. For us, Serry gives you the best of both worlds: a calm beachfront base, but with enough nearby that you do not feel isolated.
Beach and Pool The beach is one of the main reasons we have returned. Serry has a beachfront setting and a private beach area, so it is very easy to go from breakfast straight to your sunbed.
The beach has a relaxed, well-looked-after feel. It is the sort of place where you can happily spend hours doing very little: a swim, a cold drink, a bit of reading, then back into the sea. The pool area gives you another option if you fancy a change, as the resort also has an outdoor swimming pool.
There is also a small kids pool with a little stall you can get ice cream and popcorn from.
The lifeguards on the beach deserve a special mention. They are professional, friendly and always alert, but they also go above and beyond. On our stays, they made sure we had sunbeds every day in our chosen position, which we really appreciated. It might sound like a small thing, but when you are on holiday and have found your perfect spot, it makes such a difference. That level of attention is part of what makes the beach feel so well run.
Food and Restaurants
The restaurant team are one of the biggest reasons we have such fond memories of Serry. Across our visits, they have always been welcoming, friendly and attentive. The chefs are fantastic too. You can tell they take pride in what they do, and there was one moment that really stayed with us.
One evening, Lance was unwell and did not come down to the restaurant. The staff noticed he was missing and asked where he was. When I explained he was not feeling well, they gave me a little plate with mint tea, fresh ginger, honey and lemon to take back to him to help settle his stomach.
That kind of gesture says a lot about a hotel. It was thoughtful, personal and completely unexpected. It made us feel genuinely cared for. Serry has several dining options, including Sofra Food Hall, Sokar Seafood Restaurant, Keif Fusion Gastro Bar, Nur Beach Club, Dar Lounge and The Rooftop Terrace. Having different places to eat helps the holiday feel varied, especially if you are staying all-inclusive. The only place where service was not quite as strong for us was Dar Lounge. It is a lovely space, but the service could be slow at times.
It would not stop us from returning, but it is worth knowing if you are someone who gets frustrated waiting for drinks. The reception staff are not the most friendly either which is strange as they are your first port of call
Yes there are cats 🐈⬛
Rooms
Serry Beach Resort has a lovely mix of room types, from Deluxe Rooms and Deluxe Twin Rooms with garden, pool or sea views, through to larger Chalets, One-Bedroom Suites, Two-Bedroom Suites, Penthouse Suites and a Signature Suite with sea views. Some rooms come with balconies, garden or pool access, while the suites offer extra space such as living areas, dining areas, kitchenettes and, in the higher categories, butler service and lounge access. All the rooms we have stayed in have had showers, no baths unfortunately .
Until we win the lottery the deluxe rooms are the ones we had, we’ve had a sea view and garden view and both are similar in style. In the corridors outside the room there was the piped sound of waves and also birds chirping which we loved.
Serry Beach App
There is an app which is useful as it has mealtimes, activities etc and a WhatsApp so you can send any requests and they get dealt with that way – we found this a very effective way of communicating.
Staff and Tipping The staff are what make Serry feel personal. From the restaurant team to the beach staff and housekeeping, we really noticed the care they put into things. Even though the hotel is all-inclusive, I would recommend taking American dollars for tips.
It is nice to be able to show your appreciation when someone has made your stay that little bit easier.
Stomach Upsets
I want to mention this honestly because I know people often look for it in reviews of hotels in Egypt. I have seen some reviews where people say they had stomach problems, and on our second visit, we did have a few days where we were not quite right. It was soon sorted with a trip to the pharmacy across the road, and it did not put us off because we have been back again since. I would not automatically blame the hotel either, as tummy upsets can happen when travelling because of heat, different food, different drinks and a change in routine. It is reassuring to know there is a pharmacy nearby. I find it’s better to use the local pharmacy medications rather than English ones as they are more suited to local bugs.
Evening Entertainment
There is not a huge amount of entertainment in the evening. For us, that actually suited the kind of holiday we wanted. We were happy to have dinner, enjoy a drink and have a quieter night
. However, it may not be for everyone. If you like big shows, loud music and lots going on every evening, you might find Serry a little too quiet at night. If you prefer a calmer, more grown-up atmosphere, it works really well.
Sinbad Sister Hotel Another bonus is that guests can use the facilities at the Sinbad, which is the sister hotel across the road. This is great if you fancy a change of scenery during your stay.
Sinbad has its own water park, so it is especially useful if you are travelling with children or want a more active day.
We liked having Serry as our calm base, with the option of using the Sinbad facilities when we wanted something different.
Other Facilities
There is a small but well equipped gym with cardio machines, free weights and machines. Towels and water are provided
There is also a spa but we didn’t visit that so can’t comment as to whether it is any good or the range of treatments
Tips Before You Go
Buy your Egyptian visa before you travel. If you are travelling from the UK, British passport holders normally need a visa for Egypt, and applying online for an e-visa in advance can help prevent delays and being hassled at the airport. Use the official Egypt e-Visa Portal and apply in plenty of time. It is worth doing this at least a week before you travel, then printing the approved e-Visa and taking it with you.
Take American dollars for tips, as it is useful for showing appreciation during your stay. Pack a few stomach remedies, and remember there is a pharmacy across the road if you need anything. Expect quieter evenings rather than big nightly entertainment. Use the Sinbad facilities across the road if you fancy the water park or a change from Serry. Be prepared for slower service in Dar Lounge, although the rest of the service we experienced was excellent.
Final Thoughts
Serry Beach Hotel is stylish, relaxing and beautifully located, but what really makes it stand out is the people. The restaurant staff are amazing, the chefs are thoughtful, and the overall service made us feel genuinely looked after. It is not perfect. Dar Lounge service could be quicker, the evening entertainment is limited, and we did have a few days of stomach trouble on our second visit. But none of that stopped us from returning, which says a lot. After three visits, we would happily recommend Serry Beach Hotel if you are looking for a Red Sea holiday with beautiful surroundings, good food, warm service and a calm, stylish atmosphere.
There’s something really lovely about making your own bread at home, isn’t there? It feels homely before you’ve even sliced into it. The smell alone is enough to make the kitchen feel cosy.
I’ve been using the Panasonic SD-PN100 Automatic Mini Bread Maker, and I have to say, I’m really pleased with it. I didn’t want a huge bread maker taking over the worktop, and this one is such a nice compact size. i had a larger one years ago and it was heavy and unsightly and ended up stuck in a cupboard used only a handful of times . This is different- it sits neatly on the counter without looking bulky, which is a big thing for me because kitchen space is precious. It’s designed to be a smaller, more compact bread maker for everyday kitchens. It makes a smaller loaf of around 400g, which is ideal for individuals and couples who want fresh bread without making too much at once. For us, it’s just the right amount. A loaf lasts around two days for a couple, so it gets eaten while it’s still fresh.
I much prefer that to buying a big supermarket loaf and then finding the last few slices looking sad at the back of the bread bin.
So Quick and Easy One of the things I love most is how simple it is. I’m all for homemade, but I don’t always want a big faff. With this, you just add the ingredients into the bread pan, choose the setting, press start, and let it get on with it.
No kneading by hand. No flour everywhere. No standing around wondering whether the dough has proved enough. The machine does the mixing, kneading, proving and baking for you. It really does feel like a little kitchen helper. A loaf can be ready in under two hours, which is brilliant when you suddenly fancy fresh bread but haven’t planned ahead. I love that it’s quick enough to feel practical, not just something you use once and then put in the cupboard forever. And honestly, nothing beats the smell of fresh bread baking. It’s one of those smells that makes everyone wander into the kitchen asking, “Is that bread?” There’s just something comforting about it.
Why I Wanted to Make More Bread at Home
One of the main reasons I wanted to make more bread myself is because I like knowing what’s going into it. I’m not saying I’ll never buy supermarket bread again, because real life is real life, but I do think it’s nice to have the choice. There are so many different types of flour available so no excuses to get bored . We also love soda bread which is so hard to find where we live, none of the larger supermarket Sell it, only Marks & Spencer’s and it’s always sold out!
A basic homemade loaf can be really simple: flour, water, yeast and salt. But when you look at some supermarket bread labels, the ingredient list can be much longer. A typical UK supermarket white loaf may include wheat flour, water, yeast and salt, but it can also include vegetable oils, soya flour, preservatives such as calcium propionate, emulsifiers such as E472e and E481, and flour treatment agents such as ascorbic acid. These ingredients are often used to help with softness, texture, shelf life and consistency, but I personally like being able to make a simpler loaf at home. Salt is another thing that can creep up on us. Adults are generally advised not to have too much salt, and a lot of the salt we eat can come from packaged and everyday foods such as bread, breakfast cereals, meat products and ready meals. So when I make my own bread, I like that I can control how much goes in. It just feels better knowing exactly what I’ve added.
My Favourite Bread Additions
I’ve been making mine with pumpkin seeds and chia seeds, and I absolutely love the texture they give. It turns a simple loaf into something a bit more special. Pumpkin seeds add a lovely nutty flavour and a little crunch. They also contain protein, magnesium, potassium, zinc, iron and healthy fats. I like that they make the bread feel more filling too. Chia seeds are tiny, but they’re such an easy way to add extra goodness. They contain fibre, omega-3 fatty acids, iron, calcium and antioxidants. They disappear nicely into the loaf, so you’re getting the benefit without changing the bread too much. For a lighter bread I use a tablespoon or so of powdered milk which makes it a little softer. I’ve also been using raw whipped honey instead of refined white sugar. It gives the bread a gentle sweetness and a lovely flavour. Honey is still a sugar, so I wouldn’t call the bread sugar-free, but I do like that I’m not using refined white sugar. Raw honey is less processed than many standard sweeteners and can contain natural antioxidant compounds. I also use Himalayan salt. I like the taste, and I like the little touch of pink colour when I’m measuring it out. Himalayan salt is mostly similar to regular salt, but it also contains small amounts of trace minerals which give it the pink colour. Like all salt, it still needs to be used in moderation, but I do enjoy the flavour. Handy Features The Panasonic SD-PN100 has 18 automatic programmes, including bread settings, gluten-free settings, dough settings and sweet settings. I like that it’s not just for one basic loaf. You can play around with different types of bread, doughs and sweeter bakes. It can be used for things like wholewheat bread, brioche, pizza dough, pasta dough, gluten-free options and even homemade jam. I haven’t worked my way through everything yet, but I love knowing I’ve got options. You can also choose from light, medium or dark crust settings, which is handy because everyone has their own idea of the perfect crust. Some days I want a softer loaf, and other days I like it a bit darker and more crusty. It also has a timer that can be set, so you can get the ingredients ready and have the bread finished when it suits you. That’s such a useful feature if you want fresh bread ready in the morning or later in the day. It comes with a measuring cup and measuring spoon too, which is helpful because bread making does like a bit of accuracy. It keeps everything simple, especially if you’re just getting into making bread at home. One thing to note is that this model does not have an automatic yeast dispenser or raisin and nut dispenser, so seeds and extras need to be added manually. That doesn’t bother me at all because I like adding my pumpkin and chia seeds myself.
Less Waste, Less Packaging
Another thing I really like is that making bread at home means I’m not bringing home another plastic supermarket bread bag every time. I store my homemade bread in cotton drawstring bags, which feels much nicer and less wasteful. It’s such a simple little swap, but it makes me happy. Fresh homemade bread, stored in a reusable cotton bag, with no plastic packaging to throw away. Because the loaf is a smaller size, we actually eat it while it’s fresh. So there’s less food waste and less packaging waste. That feels like a win-win to me. Is It Cheaper? Once you’ve got your flour, yeast, salt and favourite extras in the cupboard, making a loaf at home can be really inexpensive. I like that I can make something fresh and lovely without paying bakery prices. Of course, the seeds, honey and extras add a little bit, but you’re choosing exactly what goes in. For me, that’s worth it. It also stops those little top-up trips to the shop where you go in for bread and somehow come out with ten other things. We’ve all done it.
Final Thoughts
I’m really pleased with the Bread Maker. It’s compact, quick, simple to use and perfect for a smaller household. I love that it doesn’t take up much room on the worktop. I love that a loaf is ready in under two hours. I love that I can just throw the ingredients in and let it do the hard work. Most of all, I love knowing what’s in my bread. Pumpkin seeds, chia seeds, raw whipped honey, Himalayan salt, and no refined white sugar. Just a fresh little loaf made exactly how we like it. For a couple, it’s the perfect size. For a smaller kitchen, it’s practical. And for anyone who loves the smell of fresh bread, it’s such a treat. Because really, is there anything nicer than walking into the kitchen and smelling a fresh loaf baking?
Shopping list
These are the things I use, mainly from Amazon because bulk buying seeds etc works out so much cheaper and you have a greater variety than you can get In the shops . I am an Amazon associate so if you purchase I get a tiny amount which helps keep the cats in food !
Honey – this is seriously the best honey ever . Like the honey I used to have as a child – the whole family are converted – it’s a large jar which is just as well as it flys out in our house
If you talk to regular UK resellers, you’ll hear the same thing on repeat: eBay just doesn’t feel like a level playing field anymore. Between the fees, promoted listings, returns and buyer protection, the platform feels heavily weighted towards keeping buyers happy – even when that comes at a real cost to the people actually supplying the stock.
I’ve sold on eBay for years, alongside other platforms like Vinted and Depop, and I can honestly say the gap between how buyers and sellers are treated has never felt wider.
Buyer Protection Everywhere, Seller Protection Nowhere eBay leans hard into reassuring buyers. The Money Back Guarantee is splashed all over the site, and there are all kinds of safety nets if you’re the one doing the shopping. If you’re selling, it looks and feels very different: • A buyer can open a case if an item doesn’t arrive or they say it’s “not as described”. • They usually have a generous window to do this, long after you’ve mentally moved on from that sale. • Even if you don’t offer returns, a buyer can effectively force one by choosing the right reason when they open a case. On paper, there is “seller protection”. In reality, it often feels like you’re starting from a weaker position. The default seems to be: believe the buyer, then see if the seller can somehow prove otherwise. You can upload photos, screenshots, tracking – the lot – and still find yourself on the losing side.
Spend five minutes in any seller group and you’ll see the same stories: buyers pressing the right buttons, using the right language, and the refund going straight through regardless of how careful the seller has been.
The Perfume Problem – Free Samples At The Seller’s Expense Nowhere have I felt this imbalance more than with perfume. For a while I regularly listed sealed, genuine perfumes – all high‑street names like Marks & Spencer and Zara that most people in the UK would recognise. The listings were clear, the bottles were sealed, and everything was exactly as shown in the photos. Here’s what kept happening: • A buyer would purchase a perfume, open it, “test” it at home, decide they didn’t like the fragrance, and then open an “item not as described” case. • Some would go further and claim the perfume must be fake, even though it was completely genuine and bought from a normal shop, just so they could get a refund and avoid paying return postage. Because “item not as described” is treated as a protected reason, I was expected to accept the return, refund the buyer and, in many cases, cover the return postage as well. I’d end up: • Out of pocket on the product. • Out of pocket on the original postage. • Out of pocket on the return postage. • Stuck with an opened, used perfume that I couldn’t resell as new. In other words, some buyers were treating eBay like a free sample counter, and I was the one funding it. Yes, there are rules about items coming back in the same condition, but in practice, getting any kind of support on that front is exhausting and often not worth the energy.
And it isn’t just perfume. I’ve even had completely ordinary items flagged as “counterfeit” and removed – things as ridiculous as a Marks & Spencer mug and a roll of wallpaper. When perfectly normal, branded homeware is being treated like dodgy designer fakes, it really hammers home how jumpy the system is about protecting buyers and brands, and how little faith it places in honest small sellers.
The New Trick: AI‑Generated “Damage” Photos As if all that wasn’t enough, there’s a newer problem creeping in thanks to AI – and that’s buyers using AI‑generated or heavily edited photos to fake damage. It goes something like this: • The buyer receives an item that’s absolutely fine. • They don’t want to pay to send it back, or they’ve changed their mind. • They then send through photos showing dramatic scratches, cracks, stains or dents that simply aren’t there in real life. With AI image tools now everywhere, it’s frighteningly easy for someone to create a “damaged” version of your item in a few taps. From your side, you know the thing you sent was in great condition. From eBay’s side it just looks like a customer showing “evidence” and a seller saying, “No, honestly, that’s not right.”
And again, the system tends to lean towards the buyer. It’s all about “protecting the customer”, but there’s very little in place to protect you from people abusing that trust, especially when the tools they’re using are getting more convincing by the day.
Fees On Top Of Fees: Promoted Listings As A Hidden Tax Then we have the joy of fees. As a UK seller, once you add everything up – final value fees, the flat per‑order fee, and the various extras – eBay can easily swallow a chunky percentage of your sale. And that’s before you even talk about promoted listings. Promoted listings are pitched as an optional extra, a way to boost your visibility if you’re happy to pay a bit more. In reality, they’re starting to feel like a hidden tax on being seen at all. You set a promoted rate – often a few percent on top of the normal fees – and eBay uses that to push your listings further up in search. The issue is: • If you don’t promote, it can feel like your items are buried. • If you do promote, a huge proportion of your sales end up coming through as “promoted”, so you’re paying the extra on almost everything.
So you’re already paying high basic fees, then on top of that you’re nudged into paying extra just to get in front of buyers. It doesn’t feel like optional advertising; it feels like paying twice for the same sale.
Slower Than Vinted: Same Dress, Two Very Different Outcomes The other big change I’ve noticed is speed, particularly for fashion. I often list the same item on both platforms – for example, a dress: • I’ll photograph it once. • Write one description. • List it on Vinted and eBay at the same time. Again and again, that dress will sell on Vinted before anyone has even properly looked at it on eBay. Vinted feels busier and faster for clothing, especially everyday brands and high‑street pieces. It’s very mobile‑first, the app is simple, and crucially, there are no selling fees taken from your side as the seller. The buyer pays a small service fee; you don’t.
On eBay, by the time you’ve thought about fees, promoted listings and the risk of returns, the whole thing feels heavier and slower. For casual clothes and mid‑range fashion, Vinted often wins on both speed and simplicity.
But Vinted Isn’t Perfect Either That said, Vinted is far from flawless. One of the biggest issues on Vinted is the way accounts can be banned or suspended with little warning and very little explanation. People wake up to “You’ve been suspended” messages and genuinely don’t know what they’ve supposedly done wrong. The customer service can be equally frustrating: • Replies that feel copy‑and‑paste. • Long waits for any kind of response. • Very little flexibility or willingness to properly look at individual situations.
So while Vinted can be quicker and cheaper for clothing, it can also feel incredibly fragile. You can be doing everything right, building up a lovely little income stream, and then suddenly find yourself locked out with no clear way to appeal.
Depop: Dead As A Doornail I’ve also tried Depop, and honestly, for me it’s been absolutely dead as a doornail. The app looks trendy, it’s popular with a younger crowd, and in theory it should be a great place to move fashion. In reality: • Views are painfully slow. • Offers are rare. • Sales are few and far between.
It might work if you’re in a very specific niche or have the right kind of following, but for the average UK reseller trying to move normal, everyday pieces, it feels pretty hopeless compared to Vinted and even eBay on a good day.
The Lost Human Touch In The Age Of AI What all three platforms – eBay, Vinted and Depop – seem to have lost is the human touch and basic common sense. More and more decisions feel automated, driven by algorithms, flags and AI systems rather than real people using their heads. It’s “computer says no” – or worse, “computer says banned” – with very little room for nuance. The impact of that on small sellers is huge: • A perfectly normal listing can be removed as “counterfeit” because it matches some over‑sensitive filter. • A genuine seller can be suspended because too many automated flags stacked up in the background. • Whole income streams can vanish overnight, with no warning and no straightforward way to speak to someone who can actually fix it.
In the world of AI and automation, these platforms are so focused on protecting themselves and smoothing the buyer experience that they’ve forgotten there are real people on the other side trying to pay their bills. There’s no allowance for common sense, no space for “Let’s actually look at this specific situation.”
So Why Bother With These Platforms At All? With all of that, you might ask: why stay on eBay or Vinted at all? The honest answer is that they still have their uses: • eBay has huge reach, auctions and a big audience for collectables and niche items. • Vinted is brilliant for moving clothing and shoes quickly without having fees sliced off your side of the deal. • Depop might work if you hit the exact right niche and aesthetic, even if it’s been a damp squib for me. But I no longer see any of them as somewhere to put all my eggs. For me, the sensible approach now is: • Use eBay selectively, for the right categories, and price with the fees and return risk in mind. • Use Vinted for fashion and lighter‑weight items, but be aware the rug can be pulled at any time. • Treat Depop as a nice extra if it ever picks up, not something to rely on. • Spread stock across multiple platforms so no single site can cut off your income overnight. Most importantly, remember that none of these platforms are truly on the seller’s side. They will protect their own brand and their buyers first. Your job is to use them while they work for you, keep good records, and never rely on just one site for your entire livelihood.
Cats don’t need words to make themselves understood—they’ve mastered a whole language of looks, movements, and tiny habits that say everything. Once you start noticing these subtle signals, you realise your cat has been “talking” to you all along.
The Language of the Tail
A cat’s tail is like a mood barometer. Held high with a little curve at the tip means a happy, confident greeting. A flicking or lashing tail usually signals irritation—often when you’ve stopped stroking them too soon. And when they gently wrap their tail around you, it’s their version of a quiet hug.
Slow Blinks and Soft Eyes
A slow blink from your cat is one of the clearest signs of trust. Often called a “cat kiss,” it’s their way of showing they feel safe with you. Try it back—you might just get one in return.
Head Bumps and Gentle Nudges
When a cat nudges you with their head, they’re marking you as safe and familiar. It’s affection, but also a little claim: you’re part of their world.
Following You Around If your cat shadows you from room to room, it’s not by accident. It’s attachment. They want to be near you, even if they pretend they’re just passing through. Millie our tabby does this and it’s so endearing it makes me feel like she’s keeping an eye on me. She loves being in the kitchen when I’m cooking, surveying the scene and “helping”
Kneading and Purring
That soft kneading—“making biscuits”—is a comforting behaviour from kittenhood. Paired with purring, it usually means your cat feels completely content and secure. The number of shops we go in trying to find the ultimate soft Cookie pillow has been immense- FYI the JYSK fur one is a winner in our house along with the Kelly Hoppen/QVC zone !!
The Sit-On-Everything Habit
Books, laptops, clean washing—if it’s yours, it’s fair game. Cats place themselves where your attention is. It’s not inconvenience—it’s connection.
Our Three Cats, Three Different Voices
Living with Ruby, Millie, and Moon has shown us that no two cats communicate the same way. Each of them has their own little “language,” and once you tune into it, you start to understand exactly what they’re saying.
Ruby is our whirlwind. Our first cat .. we moved into a new house and soon noticed this cat around all the time – turns out the previous owners moved house , didn’t want her and left her behind . She’s confident, full of energy, and not at all shy about making herself known. If she wants attention, you’ll hear about it—loudly. She is a real character. She is our soul mate, our emotional support animal and the one who makes herself indispensable – Ruby is in fact a he … which we found out about a year after she adopted us but we can’t get out of the she habit – so he/she is Ruby, Reuben , Deubs Rubes and answers to them all, especially if food is involved !
Her miaowing isn’t just noise, it’s a demand, a conversation, and sometimes a full-blown announcement that she is the main character in that moment.
With Ruby, there’s no guessing—you always know. She is a number one diva !
Moon is the quiet observer. She doesn’t need noise to be noticed. Instead, she simply appears. You’ll be reading or on your phone, and suddenly she’s there—gently climbing onto your chest, settling herself right in your space, often directly on top of whatever has your attention. Then come those beautiful, steady eyes. No sound, no fuss—just a silent but very clear message: “I’m more important than that.” When we first got Moon, she spent her days hiding under the kitchen table or tucked away under the bed. That nervousness hasn’t completely disappeared—she can still be a little jumpy if you walk too close—but it’s just a trace of her past. At heart, she’s incredibly gentle. And interestingly, despite her quiet nature, the other cats never seem to challenge her. There’s something about her calm presence that holds its own.
Millie is our surprise. At first, we thought she might be a bit scary, but she’s actually just wonderfully unique. She’s like a little dog in cat form. She’ll come up and head nudge you with real purpose, showing affection in a way that feels very much on her terms. She’s not keen on hands, which we think may come from her previous home, and it’s something we respect. Millie has clear boundaries—but she still finds her own way to show love, and that’s what makes her so special. When I was going through some worries early this year she took to sleeping next to me in bed . She jumps up when the lights go off and snuggles her little body into the curves of mine and we go to sleep cuddling .
She is the first one to great us when we get home pounding down the stairs to stick her head through the bannister for a head rub
Listening Without Words
Cats may not speak our language, but they are constantly communicating.
The cats don’t have an awful lot to do with each other , we had dreams of them cuddling up together and playing but it was not to be .. The only exception is dinner time when Ruby & Moon gang up on us looking like a pair of East end villains with their piercing eyes
Whether it’s a tail flick, a slow blink, a loud miaow, or a quiet stare, every action means something.
And when you live with cats like Ruby, Millie, and Moon, you realise something quite special—once you learn their language, the silence isn’t silence at all.
This is one of those dinners that just feels right at the end of a long day. It’s warm, creamy, full of flavour, and looks like you’ve made a real effort… even though it’s actually very simple to throw together.
This pesto salmon pasta bake has quickly become a favourite in our house. You’ve got flaky salmon, sweet roasted tomatoes, and a rich, creamy pesto sauce all wrapped up with pasta and topped with that golden, crispy finish. It’s the kind of meal that disappears quickly and gets requested again the next week.
What I love most is how versatile it is. It’s perfect for a relaxed evening at home, but it’s also lovely enough to put in the middle of the table if you’ve got people coming round. And if you like to get ahead, you can prep it earlier in the day and just pop it in the oven when you’re ready.
Ingredients • 150g cherry tomatoes, halved or sliced • 2 salmon fillets (about 260g) • 2 tbsp olive oil • 350g penne • 1 small broccoli (about 300g), cut into small florets • 150g pesto • 250g mascarpone • 50g breadcrumbs • 20g grated parmesan Method Start by preheating your oven to 160c . Arrange the cherry tomatoes and salmon fillets on a baking tray on foil season well, and drizzle over half of the olive oil.
Bake for around 15/20 minutes, until the salmon is cooked through and the tomatoes are soft and juicy. Set aside to cool slightly.
Meanwhile, cook the penne according to the packet instructions until al dente.
Add the broccoli for the final 2 minutes so it cooks through but still keeps a bit of texture.
Before draining, scoop out a large mug of the pasta water—this makes all the difference to your sauce.
Return the pasta and broccoli to the pan, then stir in the pesto, mascarpone, and half of the roasted tomatoes.
Add a splash of the reserved pasta water and mix until the sauce becomes smooth and creamy, similar to double cream.
Flake in the salmon, removing the skin, and gently fold everything together so you keep those nice chunky pieces.
Transfer the mixture to a large baking dish.
Mix the breadcrumbs, parmesan, and remaining olive oil together, then scatter over the top.
Finish by adding the rest of the tomatoes.
Bake in a preheated oven at 200°C (180°C fan) for 20 minutes, or 25 minutes if cooking from chilled, until the top is golden and crisp.
A Few Handy Tips • A little squeeze of lemon just before serving really brightens everything up. • You can easily swap the salmon for chicken or prawns if that’s what you have. • It reheats really well the next day, so it’s great for leftovers. Why You’ll Keep Coming Back to This It’s one of those reliable, no-fuss meals that still feels a bit special. Creamy, crispy, full of flavour—and easy enough to make any night of the week.
Let me know if you give this one a go—I always love hearing what you think, and any little tweaks you make along the way. Don’t forget to save it for later, because this is definitely one you’ll want to come back to.
At two minutes and ten seconds into the song “Beautiful Boy” by the incredible John Lennon—a song penned about his son, Sean Lennon—he delivers a poignant lyric:
“Before you cross the street take my hand. Life is what happens to you whilst you’re busy making other plans.”
In an article written by my beautiful girl, Carolyn, entitled “Love, Values, and a Life That Was Enough,” she talks with such emotional value about Mick, her fabulous grandfather. She mentions how, years later, she would remember how he held her hand, exemplifying total care. Without words, he reiterated that he was there for her; under his guiding eye, her safety, happiness, and security were of paramount importance. What was lovely was that I had expressed a real need for what we wrote to be authentic—not always about “Insta-life.” As the famous quote goes, “There’s life, and then there’s Insta-life.” When I identified with the actions that provided that security, and accepted that I held her hand almost instinctively, I knew upon reading her piece that it was the epitome of authenticity. When I awake in the night, before a 3:00 am quick scuttle to the bathroom, I watch my sleeping beauty. No matter how deeply asleep I convince myself she is, if I place my hand inches from hers without touching, her hand will—as if by magic—reach blindly, sometimes frantically, for mine. Years ago, I knew someone who was a masseur and a Feng Shui expert—very spiritual. I was skeptical then that people could give off an energy without words. However, when I absorb this spectacle, it’s like an ingrained life lesson allowing me to register that energy indeed “does” exist, and touch is an imperative, essential “must-have.” Moreover, the lyrics in Lennon’s song—“Before you cross the street take my hand. Life is what happens to you whilst you’re busy making other plans”—run parallel to my own experience. But let’s get our priorities right: go read the beautiful piece “Love, Values, and a Life That Was Enough” on this blog. For my part, regarding the beauty of a cat with “Mick’s eyebrows” and the charting of days out walking miles with the pram, there is just a little extract about those mesmerising eyebrows. Life is energy, and Ruby’s energy will always be totally, utterly authentic and very unique.
LCChaosandhome 