Author: LCchaosandhome

  • Healthy Tiramisu Overnight Oats (Dessert For Breakfast!)

    Healthy Tiramisu Overnight Oats (Dessert For Breakfast!)

    If you’ve been scrolling through social media lately, you’ve probably seen everyone obsessing over dessert-inspired breakfasts. And honestly? Same. There is absolutely no reason why we shouldn’t be enjoying the flavours of a luxurious Italian dessert first thing in the morning

    Enter these Tiramisu Overnight Oats.

    This recipe gives you all the rich, coffee-soaked, creamy goodness of a traditional tiramisu, but it’s packed with protein and complex carbs to keep you full until lunch. It takes less than 5 minutes to prep the night before, meaning you can roll out of bed and immediately dive into breakfast bliss.

    Why You’ll Love This Recipe

     Zero Cooking Required: Just mix, layer, and chill.

     The Ultimate Coffee Kick: It uses real espresso or strong brewed coffee to wake you right up.

     Meal-Prep Friendly: Make a few jars on Sunday night and breakfast is sorted for the week.

     Healthy but Decadent: It feels like a massive treat, but it’s actually a macro-friendly, wholesome breakfast.

    The Ingredients (UK Measurements)

    Here is everything you need to grab from the cupboard and fridge to make one single-serve pudding pot.

    For the Oat Base:

     45g porridge oats (rolled oats work best for texture)

     1 tbsp chia seeds (essential for getting that thick, pudding-like consistency)

     60ml strong brewed coffee or espresso (make sure it has cooled down slightly)

     120ml milk of choice (oat, almond, or dairy milk all work beautifully)

     1 tbsp maple syrup (or honey/agave)

     1 tsp vanilla extract

    For the Cream Layer:

     80g vanilla Greek yoghurt (For an authentic twist, you can mix 1 tbsp of mascarpone cheese straight into plain Greek yoghurt instead!)

     1 tsp maple syrup

    For the Topping:

     1 tsp unsweetened cocoa powder (for that classic dusty tiramisu finish)

    Step-by-Step Method

    1. Mix the Base

    In a bowl or directly into your jar, combine the porridge oats, chia seeds, cooled coffee, milk, maple syrup, and vanilla extract. Stir thoroughly to make sure the chia seeds are well distributed and don’t clump together.

    2. The First Chill

    Pop the lid on your container and place it in the fridge for at least 4 hours, though overnight is ideal. This gives the oats and chia seeds time to soak up all that glorious coffee flavour and thicken up.

    3. Whip the Cream Layer

    In a small separate bowl, mix your vanilla Greek yoghurt (or your yoghurt and mascarpone blend) with a teaspoon of maple syrup until perfectly smooth.

    4. Layer and Assemble

    Take your chilled oats out of the fridge. Smooth the sweet yoghurt mixture evenly over the top of the oats to create that iconic distinct white layer.

    5. The Grand Finale

    Right before you grab your spoon, grab a small sieve and dust the top generously with cocoa powder.

    💡 Top Tip: Don’t dust the cocoa powder on the night before! It will absorb moisture from the yoghurt layer in the fridge and go a bit soggy. Always dust it fresh right before you eat.

    Variations & Substitutions

     Boost the Protein: Stir half a scoop of vanilla or blonde-chocolate protein powder directly into the oat base before chilling (you may need to add an extra splash of milk if it gets too thick).

     Make it Vegan: Use a plant-based milk (like soy or oat) and swap the Greek yoghurt for a thick vanilla coconut or soy yoghurt.

     Extra Indulgence: Grate a little bit of dark chocolate over the cocoa powder layer for an extra bit of crunch and luxury.

    If you tried this recipe, let me know how you liked it in the comments below! Don’t forget to tag me in your breakfast photos on Instagram and TikTok.

    These jars are fab for oats on the go so no spillages on the way to work or college

    https://amzn.to/4fR7Kls

    This post may contain affiliate links, which means I may earn a small commission if you purchase through them — at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases

  • Thought for the day 15 July 2026!

    Thought for the day 15 July 2026!

    If you had to be an animal for a week, which one would you be and why?


    There’s a question that does the rounds online every so often — if you had to be an animal for a week, which one would you be and why? — and I’ve been thinking about it more than I probably should. So here’s my proper answer.


    My Pick: A Cat


    Hands down, no contest. If I only had seven days to live as another creature, I’d choose a cat. And not just any cat — a well-loved, slightly spoilt house cat with a sunny windowsill and a human who knows exactly how to scratch behind the ears.


    Here’s why.
    Eighteen Hours of Sleep, Guilt-Free
    As a content creator who posts three times a day, the idea of sleeping for most of the day with absolutely zero guilt is honestly intoxicating. Cats don’t lie awake at 2am wondering whether they scheduled the Reel. They don’t check their analytics. They curl into a tight little croissant and switch off the world. One week of that would do me the power of good.
    Curiosity Without Consequences
    Cats get to investigate everything — boxes, cupboards, the inside of a wardrobe, a paper bag — and nobody calls it nosy. It’s just being a cat. I’ve always loved poking around new places (resort grounds in Mexico, unfamiliar kitchens, other people’s bookshelves), and a week of exploring with no social obligations attached sounds like pure joy.
    The Window-Watching Life
    This is the bit I’m most drawn to. A cat perched on a sunny sill, watching the world go by — birds, neighbours, the weather changing — is living a slow, mindful life that we humans keep having to remind ourselves to do. Cats don’t need a meditation app. They just are.


    You Get to Be Loved Without Performing
    The thing about being online is you’re always sort of “on.” A cat is loved just for existing. You don’t have to be funny or useful or productive. You just have to show up, purr occasionally, and be soft. There’s something deeply restful about that.
    The Honest Bit
    I think the reason this question sticks with me is that the animal you choose says a lot about what you’re craving. A cat week would be a week of rest, warmth, observation, and quiet affection — which, if I’m being honest, is exactly the gear I’m sometimes missing between the recipe shoots and the travel vlogs and the comment-replying.
    So that’s my answer. A cat. A warm windowsill. A nap that nobody judges.


    What about you — what animal would you be, and why? I’d genuinely love to know.

  • Our Staycity Waterfront Liverpool Stay: The Perfect Base for Paul Weller at Pier Head

    Our Staycity Waterfront Liverpool Stay: The Perfect Base for Paul Weller at Pier Head


    If you’re looking for somewhere to stay in Liverpool that puts you right in the heart of the action, let me tell you all about our recent stay at Staycity Aparthotels, Liverpool Waterfront — and why it turned out to be the perfect choice for our big night out.

    Why We Booked Staycity Waterfront


    We booked this stay specifically because we were heading to see Paul Weller perform as part of On the Waterfront at Pier Head. Staycity Waterfront sits just around the corner from Liverpool’s waterfront, and honestly, the location could not have been more perfect — it was literally a 2 minute walk from our apartment to the concert. No taxis, no worrying about last trains, no long walks in heels after a night of dancing. We just strolled back to our apartment after the show, which made the whole evening feel so much more relaxed.

    Even if you’re not going to a concert, this place is brilliantly located if you’re just after a sightseeing break in Liverpool — everything is within easy walking distance.


    The Bid That Turned Into a Brilliant Upgrade


    Here’s a little tip for anyone booking with Staycity — we’d originally booked a studio apartment, but a few days before our stay we got a text inviting us to bid for an upgrade to a one bed apartment. I put in the minimum bid of just £8, not expecting much, and got an email the day before we arrived to say our bid had been successful.

    When we actually got there though, we were upgraded even further to a two bed apartment with two bathrooms, which was such a lovely surprise. The place was spotless too — an amazing bit of luck for £8.


    Our Own Fully Fitted Kitchen


    This was the real standout for me. Our apartment came with its own fully fitted kitchen, complete with a hob, microwave, dishwasher, fridge and all the cookware and utensils you’d need. We chose to make our own breakfast in the apartment each morning, which saved us money and gave us so much more flexibility around the concert timings — though there is a buffet breakfast available on site too if you’d rather not cook, and a fab little café just underneath the building for anyone fancying a coffee and something quick while out and about.


    Facilities at a Glance


    Staycity Waterfront is genuinely well equipped for both short breaks and longer stays.

    Here’s what we had access to during our visit:
    • Fully equipped kitchen in the apartment — hob, microwave, dishwasher, fridge and cookware included
    • Two bathrooms, a brilliant perk of the upgrade for a group or family
    • Pull out sofa, meaning the apartment could comfortably sleep up to 6 people — ideal for bigger groups or families
    • Fully equipped gym, great for anyone wanting to keep up a workout routine while away


    • Bar, perfect for a relaxed drink before or after a night out


    • Little shop area (pantry) stocked with snacks, drinks and everyday essentials


    • Breakfast available on site if you don’t want to cook in your apartment


    • Fab little café located just underneath the building


    • Staycafé, open 24/7 for coffee, snacks and pizzas
    • Laundry room with self-service facilities
    • Luggage storage if you need to check out early but aren’t heading home just yet
    • 24 hour reception, so there’s always someone around
    • Online check-in, meaning you can skip the queue and just collect your key on arrival
    • High-speed WiFi throughout
    • On-site parking, with secure access via Moor Street


    Parking for Just £15

    you’re driving up, the on-site parking is brilliant value at £15 for the day — especially compared to some of the extortionate car parks dotted around Liverpool city centre. It’s private and secure, accessed just off Moor Street right beside the Staycity entrance, so there’s real peace of mind having the car parked so close by, particularly with a concert night ahead.


    The Location


    Staycity Waterfront really does live up to its name. It’s tucked just around the corner from Liverpool’s waterfront, within easy walking distance of Liverpool ONE, the Cavern Quarter, Albert Dock and James Street station. For us, though, the real win was how close it put us to Pier Head for the Paul Weller gig — just a couple of minutes on foot, which made the whole evening effortless. And if sightseeing rather than gig-going is more your thing, you honestly couldn’t ask for a better base to explore the city from.


    Final Thoughts


    Between the surprise upgrade to a spotless two bed, two bathroom apartment with room for up to 6 thanks to the pull out sofa, our own fully fitted kitchen, the gym, bar and little shop area, the fab café underneath, and the brilliant £15 parking — Staycity Waterfront was an absolutely fabulous base for our Liverpool trip. If you’re planning a gig or event on the waterfront, or just want to sightsee, I can’t recommend this location highly enough — and it’s well worth keeping an eye out for those upgrade bid texts too. We’ll definitely be booking again.

  • Mid-Week Win: Lemon Garlic Feta Pasta

    Mid-Week Win: Lemon Garlic Feta Pasta

    Let’s be real—we’ve all had those days where the last thing you want to do is spend an hour standing over the stove. You’re tired, you’re hungry, and you want something that tastes like it came from a nice restaurant, not a packet.

    Well, I’ve got the perfect solution for you. This Lemon Garlic Feta Pasta with Chicken is my absolute go-to when I want something indulgent, fresh, and genuinely quick to put together. It’s vibrant, it’s garlicky, and that feta sauce? Honestly, it’s life-changing.

    Why You’ll Love It

    The magic here is in the simplicity. You’re using fresh ingredients that pack a massive punch. The combination of sweet-roasted tomatoes, tangy feta, and bright lemon juice creates this incredibly silky, light sauce that coats the farfalle perfectly without feeling heavy. Plus, using chicken fillets makes it super filling for a proper tea.

    Ingredients You’ll Need

     225g Farfalle (bow-tie) pasta: It holds onto the sauce beautifully.

     680g Chicken fillets: Sliced into bite-sized strips so they cook fast and stay tender.

     225g Cherry tomatoes: Grab a mix of red and yellow for a lovely pop of colour!

     140g Fresh spinach: For that hit of greenery.

     170g Feta cheese: Crumbled. This is the star of the show.

     5 Cloves of garlic: Don’t be shy—mince them up well!

     3 tbsp Freshly squeezed lemon juice: Essential for that zesty kick.

     Seasoning: Smoked paprika, Italian seasoning, sea salt, and black pepper.

     Olive oil: For cooking everything to perfection.

    Let’s Get Cooking!

    1. Pasta First

    Get a big pot of water boiling, salt it like you mean it, and drop in your farfalle. Cook it according to the pack instructions until it’s perfectly al dente. Drain it, but maybe keep a tiny splash of that pasta water just in case you want your sauce a little looser later.

    2. The Chicken

    While the pasta is bubbling away, grab your chicken fillets. Slice them into strips, season them up with the smoked paprika, Italian seasoning, salt, and pepper. Get a large skillet nice and hot with 2 tablespoons of olive oil, and sear those strips until they’re golden brown and cooked through (roughly 10–15 minutes). Once they’re done, move them to a plate for a moment.

    3. The Veggie Base

    In that same pan—don’t clean it, all those chicken juices are pure flavour!—add your last tablespoon of oil, the halved cherry tomatoes, and the minced garlic. Cook these for about 2 minutes. You want the tomatoes to soften just enough to release their juices; this is going to be the base of your sauce. Throw in the spinach and stir it until it’s just wilted.

    4. Bring It All Together

    Toss your cooked pasta into the pan with the veggies. Pour in that fresh lemon juice and shower everything with the crumbled feta. Give it a good, hearty stir for about a minute. The feta will start to soften and melt into the lemon and tomato juices, turning into a creamy, dreamy sauce. Finally, fold the chicken back in to reheat it gently.

    Final Thoughts

    This dish is honestly the definition of “minimal effort, maximum reward.” It’s fresh enough for a sunny evening but comforting enough for those chillier UK nights.

    Pro-tip: If you like it extra silky, a small drizzle of extra virgin olive oil right before serving really elevates it.

    Have you tried this recipe yet? Drop a comment below and let me know how it went—I love hearing your tweaks and variations! Happy cooking!

    #PastaLover #EasyTea #QuickDinners #ChickenPasta #FetaLove #UKFoodie #WeeknightMeals

  • Midweek Lifesaver: The 15-Minute Mediterranean Tuna, Cherry Tomato & Olive Pasta

    Midweek Lifesaver: The 15-Minute Mediterranean Tuna, Cherry Tomato & Olive Pasta

    Hi everyone!

    Let’s talk about those days. You know the ones: work ran late, you forgot to defrost anything, and the temptation to just scroll through a delivery app is strong. We’ve all been there.

    But before you click ‘order,’ let me introduce you to my absolute ultimate midweek lifesaver. This Mediterranean Tuna, Cherry Tomato & Olive Pasta is not just fast (we’re talking 15 minutes, start to finish), but it also tastes incredibly fresh and fancy. It’s the kind of meal that makes you feel like you’ve got your life together, even when the rest of the day was chaos.

    The magic is in the simplicity. Take a look at this gorgeous line-up of ingredients I pulled together on my kitchen It’s mostly pantry staples plus a few fresh bits.

    What You’ll Need

     300g Linguine (or Rigatoni for a rustic look)

     2 tins (approx. 160g each) High-Quality Tuna (specifically in extra virgin olive oil)

     250g Cherry Tomatoes, halved

     1 small Red Onion, finely diced

     2 cloves Garlic, thinly sliced

     2 tbsp Capers, rinsed

     75g Kalamata Olives, pitted and halved

     1 Fresh Lemon (for zest and a squeeze of juice)

     Small bunch Fresh Flat-leaf Parsley, chopped

     1 tsp Dried Chilli Flakes (optional, for a kick)

     Sea salt and cracked black pepper to taste

    How to Make It

    1 Boil: Cook pasta in well-salted, boiling water until al dente. Reserve a small mug of pasta water before draining.

    2 Sauté: Use the olive oil from the tuna tins to coat your pan. Sauté the red onion until soft, then add garlic and chilli flakes.

    3 Blister: Toss in the tomatoes and cook until they burst and release their juices.

    4 Combine: Add the tuna, capers, and olives. Toss in your cooked pasta and a splash of that reserved pasta water to create a glossy, emulsified sauce.

    5 Finish: Stir in the lemon juice, zest, and a handful of fresh parsley. Serve immediately!

    The recipe is straightforward, but here’s my number one tip for maximal flavor: Don’t ditch the oil from the tuna tins! Sauté your onion and garlic right in that flavorful oil. It’s a game-changer. Also, never underestimate the power of pasta water—it transforms the simple pan juices into a silky sauce that clings to every strand of linguine.

    Give this a try the next time your Wednesday feels like a Friday. It’s fast, it’s vibrant, and it is so satisfying.

    Happy cooking!

    What other quick pantry-based meals do you rely on when you’re short on time?

  • The Ultimate Homemade Gingernut Ice Cream (With No-Churn and Machine Instructions!)

    The Ultimate Homemade Gingernut Ice Cream (With No-Churn and Machine Instructions!)

    There is nothing quite like homemade ice cream. When you control the ingredients, you can create flavors that are richer, creamier, and more satisfying than anything you can buy in a store. Today, I’m sharing a recipe for a truly special treat: Gingernut Ice Cream.

    This recipe perfectly balances a velvety, cream-cheese-infused base with the warm, spicy crunch of classic gingernut biscuits, all tied together with decadent swirls of golden syrup. It’s the ultimate comfort dessert.

    The Recipe

    Ingredients

     150g gingernut biscuits

     500ml double cream

     2 Tbsp icing sugar

     200g full fat cream cheese, at room temperature

     395g can sweetened condensed milk

     1 tsp vanilla extract

     ½ tsp ground ginger

     ⅓ cup golden syrup (120g)

    Step-by-Step Instructions (No-Churn Method)

    1. Prep the Mix-Ins:

    Place the biscuits in a clean resealable bag and bash with a rolling pin until roughly chopped. You could also do this in a food processor—don’t over-process as you want biscuit chunks rather than crumbs.

    2. Whip the Cream:

    In the large bowl of a stand mixer (or use a handheld electric beater), whip the double cream and icing sugar until the cream just forms stiff peaks. Remove into another bowl.

    3. Combine the Base:

    Add cream cheese to the stand mixer bowl (don’t worry about cleaning it out) and beat until smooth. With the mixer on low, gradually add condensed milk, vanilla extract, and ginger, then increase speed to medium and mix until well combined.

    4. The Gentle Fold:

    Use a spatula to fold whipped cream into the cream cheese mixture.

    5. Layer and Swirl:

    Spoon half of the mixture into a large freezer-safe airtight container. Drizzle with half of the golden syrup and biscuits. Top with remaining ice cream mixture, and most of the remaining golden syrup and biscuits. Use a knife to gently swirl in.

    6. Freeze:

    Drizzle remaining golden syrup over the top and sprinkle with the last of the biscuits. Freeze for at least 6 hours before serving.

    How to Make It with an Ice Cream Maker

    If you own an ice cream maker that requires a pre-frozen bowl, you can still enjoy this recipe! While the no-churn method is fantastic, using a machine will incorporate more air, resulting in a lighter texture.

    1. Preheat the Machine:

    Ensure your ice cream maker’s bowl has been in the freezer for at least 24 hours (or according to manufacturer instructions) until it is completely solid.

    2. Prepare the Base Mix:

    In a bowl, beat the room-temperature cream cheese until smooth. Gradually whisk in the sweetened condensed milk, vanilla extract, and ground ginger until smooth. Gently whisk in the 500ml of double cream until combined.

    3. Chill the Base:

    For the best result, cover the mixture and chill it in the refrigerator for at least 1–2 hours. A cold base ensures the machine churns the mixture efficiently.

    4. Churn:

    Set up your ice cream maker. Turn the machine on and then pour the cold base into the frozen bowl. Let the machine churn until it reaches a thick, soft-serve consistency.

    5. Add the Mix-Ins:

    A few minutes before the churning is finished, add the biscuit chunks and half of the golden syrup. Let the machine finish mixing them in.

    6. Freeze:

    Transfer the mixture into a freezer-safe container. Drizzle the remaining golden syrup over the top, swirl with a knife, and freeze for 4–6 hours to allow it to firm up to a scoopable consistency.

    Whether you choose the quick and effortless no-churn method or the light, airy finish of an ice cream maker, this Gingernut Ice Cream is sure to become a new favorite in your dessert rotation. It is the perfect balance of spice, sweetness, and creamy indulgence, making it ideal for any occasion or just a cozy night in. Give this recipe a try, get creative with your swirls, and enjoy the satisfaction of serving a truly homemade, professional-quality treat that is bound to impress your family and friends. Happy churning!

  • How to Make the Ultimate Oreo Milkshake (The Cafe-Style Secret)

    How to Make the Ultimate Oreo Milkshake (The Cafe-Style Secret)

    We have all been there. You get a craving for a thick, indulgent Oreo milkshake, throw a handful of biscuits and some ice cream into a blender, hit go, and… end up with a sad, uniform, grey sludge.

    It tastes okay, but it completely lacks that premium cafe-style texture.

    The secret to a perfect Oreo milkshake isn’t a magical ingredient—it’s all in the timing. If you blend everything together at once, the biscuits pulverize into dust. By changing up your blending order, you get a beautiful, speckled shake with perfect crunchy biscuit bits in every single sip.

    Here is how to make a proper British cafe-standard Oreo milkshake at home in less than five minutes.

    Why This Recipe Works

     The Texture Contrast: Blending the base first keeps the ice cream thick while pulsing the biscuits at the end preserves the crunch.

     No Ice Needed: Adding ice dilutes the rich dairy flavour. We use pure ice cream and full-fat milk for maximum creaminess.

     Chilled Glass Technique: Freezing the glass with chocolate sauce ensures your milkshake stays thick from the first sip to the last.

    Ingredients

     4 large scoops vanilla ice cream

     120ml whole milk (full-fat milk gives the best texture)

     5 Oreo biscuits (plus 1 or 2 extra for the topping)

     Optional: Whipped cream (or squirty cream) and chocolate dessert sauce for decorating the glass

    Step-by-Step Instructions

    Step 1: Prep Your Glass

    Take your serving glass and drizzle chocolate sauce around the inside walls in a swirl pattern. Pop the glass straight into the freezer while you make the shake. Trust me, a chilled glass is a game-changer for keeping a milkshake thick.

    Step 2: Blend the Creamy Base

    Add the 4 large scoops of vanilla ice cream and 120ml of whole milk to your blender. Whizz on high for about 20 to 30 seconds until the mixture is completely smooth, thick, and uniform.

    Step 3: Add the Oreos and Pulse

    Drop the 5 Oreo biscuits directly into the smooth mixture. Instead of turning the blender back on continuously, use the pulse setting just 4 or 5 times. You want the blades to break the biscuits into small, chewable pieces, not turn them into powder.

    Step 4: Assemble and Serve

    Take your chilled glass out of the freezer. Pour the thick, speckled milkshake straight in. Top with a generous mountain of whipped cream, and crumble your remaining Oreo biscuits over the top. Add a wide straw and enjoy!

    💡 Pro-Tip: The 2-Minute Rule

    If your milkshake feels a bit too thick to drink through a straw, do not add more milk. Adding more milk dilutes the rich creaminess and thins it out permanently. Instead, just leave it on the kitchen side for two minutes. Let the ice cream soften naturally, and it will reach the perfect sippable consistency on its own.

    Variations to Try

     The Peanut Butter Twist: Add one tablespoon of smooth peanut butter into the blender during Step 2 for an incredible sweet-and-salty kick.

     Double Chocolate: Swap out two of the vanilla ice cream scoops for chocolate ice cream to make a decadent ultra-chocolate version.

    Over to you! Do you prefer your milkshakes completely smooth, or are you team chunky? Let me know in the comments below!

  • Oh what a perfect day..

    We spent 5 hours in the spa getting the aqua treatment. We had a couple of treatments; it was a bright sunny day, and between the coldness of the water sprays and the relaxing heat from the saunas, we were so relaxed.

    Pic: Bliss, all 5 hours of it

    We even felt great just sitting down having a coffee on the lounger before we started. When I went to the showers, I looked around. I looked at the showers and felt overcome. I remember thinking every single detail had been thought about intricately. I worked out for each hour we had been there, it equated to £16. The actual facial treatment and massage cost something like £12.50, and it was exquisite. I took the names of everyone who had helped to make this experience fabulous. That day, they helped to create memories. In the video we made afterwards, we were just happy, so relaxed.

    Pic: Got back on this free ride home.

  • The Ultimate 30-Minute Creamy Chicken & Mushroom Stroganoff (Your New Weeknight Best Friend)

    The Ultimate 30-Minute Creamy Chicken & Mushroom Stroganoff (Your New Weeknight Best Friend)

    Let’s be completely real for a second: weeknights can be absolute chaos. By the time 6 PM rolls around, the last thing anyone wants to do is spend hours standing over a hot stove or chopping a million different ingredients.

    But at the same time, a sad piece of toast or another takeaway order just isn’t going to cut it.

    Enter this Creamy Chicken and Mushroom Stroganoff. It is pure comfort food in a pan, it takes exactly 30 minutes from start to finish, and it tastes like you’ve been letting it simmer all afternoon.

    The Great Cream Debate: Double Cream vs. Sour Cream

    Before we get into the kitchen, we need to have a quick chat about the dairy.

    In the UK, a lot of us grew up eating stroganoff made with heavy double cream. It’s rich, it’s luxurious, and it rarely splits when you heat it up.

    However, if you want a truly authentic, traditional Eastern European flavour, swap out that double cream for sour cream. The natural tang of sour cream cuts through the richness of the chicken and mushrooms beautifully, creating a much brighter, complex sauce.

    Top Tip for using Sour Cream: Sour cream has a lower fat content than double cream, which means it can curdle if it gets too hot. To avoid this, turn the heat right down to a low simmer before stirring it in, and never let the sauce boil once it’s added!

    The Ingredients You’ll Need

    Here is your shopping list for 4 generous servings. We are keeping it simple with standard UK supermarket staples:

     450g Chicken Breast: Cut into bite-sized strips. (You can use chicken thighs if you prefer a juicier meat!)

     2 tbsp Olive Oil: Divided, for frying.

     1 Onion: Finely chopped.

     2 Garlic Cloves: Minced.

     250g Mushrooms: Sliced. Chestnut mushrooms work brilliantly here for extra flavour.

     1 tbsp Plain Flour: This is our secret weapon to thicken the sauce perfectly.

     240ml Chicken Stock: Made with a high-quality stock cube or pot.

     120ml Double Cream: (Or sour cream, if you’re going for that authentic tang!)

     2 tsp Dijon Mustard: Don’t skip this—it gives the sauce its signature kick.

     1 tsp Smoked Paprika: For warmth and a gorgeous golden hue.

     Salt and Pepper: To taste.

     Fresh Parsley: Roughly chopped, to make it look pretty at the end.

    Step-by-Step Method

    This recipe moves quickly once it starts, so it’s a good idea to have all your ingredients chopped and ready to go before you turn on the hob.

    Step 1: Sear the Chicken (5-7 mins)

    Heat 1 tablespoon of olive oil in a large frying pan over a medium-high heat. Toss in your chicken strips, season generously with salt and pepper, and fry until they are golden brown on all sides. Don’t worry if they aren’t cooked 100% the way through yet—they will finish cooking in the sauce later. Remove them from the pan and set aside on a plate.

    Step 2: Sauté the Veggies (9 mins)

    Turn the heat down to medium and add the remaining tablespoon of olive oil to the same pan. Throw in the chopped onion and sauté for about 4 minutes until soft and translucent. Next, add the garlic and your sliced mushrooms. Cook for another 5 minutes until the mushrooms have released their moisture and turned a lovely deep brown.

    Step 3: Build the Sauce Base (1-2 mins)

    Sprinkle the plain flour directly over the mushroom and onion mixture. Stir it constantly for about a minute to cook out the raw flour taste. Now, slowly pour in the chicken stock a little bit at a time, whisking or stirring continuously. You’ll see the liquid bubble up and transform into a smooth, thick gravy.

    Step 4: Simmer and Meld (5-7 mins)

    Turn the heat down to a gentle simmer. Stir in your double cream (or sour cream), Dijon mustard, and smoked paprika until the sauce is completely uniform. Slide the cooked chicken and any resting juices back into the pan. Let everything bubble away gently for 5 to 7 minutes until the chicken is tender and cooked through, and the sauce is thick enough to coat the back of a spoon.

    What to Serve with Chicken Stroganoff

    Honestly, you can’t go wrong here, but depending on your mood, here are the three best vessels for soaking up that incredible sauce:

    1 A Bed of Egg Noodles or Tagliatelle: The classic choice. The wide pasta shapes catch the mushroom pieces perfectly.

    2 Fluffy White Rice: Great for an easy weeknight option, as the rice absorbs the cream sauce like a sponge.

    3 A Massive Scoop of Buttery Mashed Potato: If you want ultimate comfort food, this is the winner.

    Got leftovers? Keep them in an airtight container in the fridge for up to 3 days. Just reheat gently on the hob, adding a splash of milk or stock if the sauce has thickened up too much in the fridge.

  • The Grand Sirenis, Riveria Maya, Mexico where the staff go above and beyond

    Pic: Celebrating her special holiday. They made us feel like gold.

    We returned this morning from a fabulous two weeks in Mexico staying at the amazing Grand Sirenis Riveria Maya . I am going to do another post reviewing the actual hotel but the purpose of this is an appreciation of the staff. It is rare, after visiting somewhere, to truly grasp the scale of what a place can be. In decades of life—fortunate enough to have travelled widely and stayed in many beautiful hotels and homes—I have seldom felt that lingering sense that there was still so much more to discover.
    From my experience, when a place is conceived with genuine imagination and attention to detail, it creates a powerful ripple effect. It expands your own thinking. It encourages you to reflect on life’s endless possibilities. There is a momentum to it. Ultimately, you are only limited by the scope of your imagination.
    I am fortunate to work alongside my partner. Together, we balance strengths and weaknesses, covering all bases. She is tenacious, driven—a true force of nature. But if there is one thing we align on completely, it is this: any company entrusted with creating spaces for people to live, rest, and escape—one that truly considers every detail—earns our highest regard. That level of thoughtfulness is humility in action. A company that goes above and beyond to make you feel entirely at home deserves genuine recognition. For those that achieve it, the result is a rare and powerful win-win.
    Set across 550 acres of breathtaking tropical landscape, Grand Sirenis, Riveria Maya, Mexico is exactly that.
    From the moment you step onto your balcony, the sheer expanse is almost surreal.
    It is a destination that quietly embeds itself within you.
    Aside from entering the complex, I noticed the perimeter security only once—yet I can say with complete confidence that it felt like one of the safest environments I have ever experienced. You are entirely cocooned within its vast, carefully designed surroundings—a sanctuary in every sense.
    The concept itself is remarkable: a sprawling resort, seamlessly integrated into the heart of the jungle, bordered by the ocean. And it works—beautifully.
    Very quickly, it immerses itself into your bloodstream. It is intoxicating. I would set off for the gym, only to arrive two hours later, distracted—in the best possible way—by everything unfolding around me.
    Each day brought something new. Coatis and their young crossing pathways, raccoons playfully lingering, monkeys weaving through the treetops, iguanas calmly enjoying fallen fruit. Every moment felt alive, unpredictable, and deeply engaging.
    Grand Sirenis has a rare duality. It shelters and comforts you, while simultaneously reminding you how much of the world remains unseen. It gently disrupts the routine of the everyday and replaces it with something richer—something expansive. It awakens you.
    That, to me, is the true essence of luxury.
    I consider myself curious, well-travelled, and informed. Yet I found myself asking: how had I never heard of a place like this? Having visited over 30 countries, it seemed inconceivable that something of this calibre had remained outside my awareness.
    Why had no one spoken about it with enough conviction?
    Why had I not seen it for myself sooner?
    I recall one friend mentioning Mexico, but only in passing—as though he had brushed the surface of something far greater. Now I understand: he simply hadn’t experienced this.
    And that is the point. The possibilities here feel endless.
    My time at Grand Sirenis was genuinely meaningful. And while it already offers so much, I cannot shake the sense that there is still more to uncover—which is perhaps its greatest strength. I know I will return.
    When I do, it will be early in the morning. In stillness. Alone with my thoughts. A yoga mat, a few incense cones, and a quiet space immersed in nature.
    Surrounded by tropical colour and calm.
    A place to pause. To breathe deeply. To realign.
    A place where your mind can finally be still.
    Where you can step away—whether from routine, distance, or the demands of daily life—and allow your imagination to open again. To consider new possibilities. To think differently.
    Because that is what this place gives you.
    I remember standing at the concierge desk, being politely asked if I needed anything. I replied, honestly, that I had never felt better. Then I added—half in jest, half in truth—that I felt I was on the verge of becoming an evangelist for Grand Sirenis.
    And even now, that still feels accurate.

    Pic : Luis, one of the two great concierge who’s help was so appreciated. Diego was also invaluable! Both assets to the company.

    “Roberto was very good at keeping the world smiling. He was super helpful, friendly, and made us laugh.

    Attitudes are contagious; his was well worth catching, Thank you Roberto!”

    Pic: Carla and colleague. Also Eric was brilliant!

    “I said we had been treated brilliantly to Carla and her colleague, remember what your doing is making memories for people, they really remember it”

    Pic: Fabulous pancakes made for by Mari . our dessert in Oishii Street food We enjoyed a lovely evening.
    Pic: Everyday smiles at the cafe house. Always warmly received by Bernalda.
    Pic: Gustavo, “A glowing testimonial to Grand Sirenis ”