SUNDAY, May 3rd - Sunday Dinner with Cindy and the family
Most Sundays I go to dinner at my sisters. There will be my father, Cindy, Dan and for the time being Eileen (my daughter) and myself. This week my sister really outdid herself by cooking us a delicious Chicken Biryani and a vegetable curry. Eileen and I were in seventh heaven!
In it's place I am sharing my recipe for Chicken Biryani. This Chicken Biryani is the kind of one‑pan wonder that fills your kitchen with the most irresistible aromas — warm cinnamon, fragrant cardamom, and the gentle heat of your chosen curry paste all blooming together as the rice steams to fluffy perfection. Tender cubes of chicken soak up those spices, while sweet little pops of raisin add a lovely fruity contrast that keeps every bite interesting. It’s hearty, comforting, and beautifully balanced — the sort of dish that feels special without asking much of you at all.
Toasted almonds bring a gorgeous crunch, fresh coriander brightens everything at the end, and the whole meal comes together quickly enough for a busy weeknight. We LOVE this!
MONDAY, May 4th - Honeyed Tomato Soup
On Monday we had a simple supper of soup and a grilled cheese, but not just any soup and grilled cheese. A delicious Honeyed Tomato Soup with Cheese & Onion Marmalade Panini. The soup is rich, herby, and gently sweetened with honey — just enough to balance the acidity of the tomatoes without making it overly sweet . Made with good Italian tomatoes, herbs, and cream it is deliciously creamy and luxurious.
Paired with a melty cheddar and red onion marmalade panini, grilled until oozing and golden, this simple meal becomes something truly special — the kind of cozy, rib‑sticking comfort food that brightens even the rainiest day. We both really enjoyed this very much.
TUESDAY, May 5th - Turkey Fajitas
Taco Tuesday and Cinco de Mayo rolled into one. We celebrated with some Fajitas! These Turkey Fajitas are everything a quick weeknight supper should be — vibrant, spicy, and wonderfully fresh, all while keeping things light and wholesome. Thin strips of tender turkey breast sizzle away with sweet red onions and colorful peppers, soaking up a homemade fajita seasoning that’s smoky, warm, and completely free of the hidden sugars you find in packet mixes . Every bite is bright and satisfying, with just the right kick of heat.
You can tuck this delicious filling into warm soft flour tortillas or you can enjoy it low carb rolled up in lettuce leaves. I like to dress them with a cool creamy spoonful of Greek yogurt marbled with a splash of Green Tabasco which adds richness and zing. Fresh coriander and a squeeze of lime wake everything up beautifully!
WEDNESDAY, May 6th - Dinner out with the family
On Wednesdays we all go out to dinner with our Dad. He has been doing this for years and so long as he is with us, we will continue to go with him. We always go to the same place. Eileen loves doing this as well, so even after she gets her own place, I will continue to pick her up and bring her along!
This week Cindy and I each had fish and chips. Eileen had the spaghetti and meatballs with a side of Caesar salad. Dad had the hamburger steak dinner and Hazel had pan-fried haddock dinner. (She and dad really like that because it comes with a fresh roll. They get really annoyed if the roll is forgotten! ha ha)
This week I am sharing my recipe for Beer Battered Fish. This recipe is everything we all love about a proper chippy tea — light, crisp, golden batter that shatters at the touch of a fork, wrapped around tender, flaky white fish that steams beautifully inside its crunchy shell. It’s the kind of simple pleasure that never stops feeling special. The batter itself is wonderfully airy thanks to a splash of beer and a touch of baking soda, giving you that classic pub‑style finish without any heaviness at all
THURSDAY, May 7th - Easy Mango Chicken
Eileen and I didn't have enough curry at Cindy's on Sunday, lol, so on Thursday I made us Mary Berry's Easy Mango Chicken. This was my first time making this and we were both really pleased with the results. I did have to adapt the recipe a fair bit as I only had bone in, skin on chicken, but it worked out very well. It was quick, creamy, gently spiced, and packed with that gorgeous sweet‑savory mango flavor that makes every bite feel special.
The sauce was silky and rich without being heavy, the chicken beautifully tender, and the whole dish came together with just a handful of ingredients. It’s the kind of meal you can pop into the oven and trust to turn out perfectly every single time. We enjoyed this with some steamed rice and green beans on the side. It was really good.
FRIDAY, May 8th - Inside Out Bacon Cheese Burgers
These Inside Out Bacon Cheeseburgers are the kind of indulgent, joy‑sparking burgers that make an ordinary weeknight feel like a celebration. Each patty starts with perfectly seasoned ground beef — paprika, garlic powder, Worcestershire, and plenty of black pepper — gently shaped into thin ovals so the meat stays tender and juicy. Then comes the magic: a generous mound of cheddar and Swiss tucked right inside the burger, creating a molten, savory center that melts beautifully as they grill.
As the patties sizzle, you grill the onions right alongside them, letting them soften and caramelize in all those flavorful juices . Once cooked, each burger is crowned with crisp, smoky streaky bacon, fresh tomato, lettuce, and any of your favorite condiments — all piled onto a toasted bun (cheese buns if you’re feeling extra indulgent) for the ultimate bite.
We were feeling really indulgent and wanted a treat. We enjoyed these burgers along with some oven chips (Eileen) and salad (both of us.) As always, delicious!
SATURDAY, May 9th - Mother's Day dinner treat from Eileen
Because Sunday is Mother's Day Eileen wanted to treat me to a dinner out. We chose Mary Brown's Fried Chicken with taters, biscuits and coleslaw. Yum Yum!! She knows what I like! Thank you Eileen!
In it's place I am sharing my recipe for Oven Fried Chicken with a Chive & Buttermilk Mash. This Oven Fried Chicken is everything we crave about classic fried chicken — crisp, golden skin, juicy meat, and that irresistible seasoned coating — but made easier, cleaner, and every bit as delicious. The magic starts with a pan of hot melted butter and oil that gives each piece its signature crunch as it bakes, no deep fryer needed. The chicken is rolled in that sizzling fat, then tossed in a simple but flavor‑packed mixture of flour, black pepper, garlic powder, salt, and your favorite mixed herbs for a coating that bakes up beautifully crisp and deeply savory.
Paired with your Chive & Buttermilk Mash, it becomes pure comfort on a plate — homely, hearty, and made with the kind of love only a well‑seasoned recipe can carry. All you need is a salad or vegetable on the side. Delicious!
And there you have it. My meals of the week for this the second week of May, 2026. It was a hard week in many ways, but we got through it and we enjoyed our meals along the way. I hope you will be inspired to want to cook at least one or two of them!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Warm Blueberry & Almond Muffins (Moist Buttermilk Muffins Loaded with Fresh Blueberries)
Saturday, 9 May 2026
There’s something extra special about a weekend breakfast, and these Warm Blueberry & Almond Muffins are exactly the kind of treat that makes slow mornings feel worth savoring. Bursting with juicy blueberries and enriched with the gentle sweetness of ground almonds, these muffins bake up tender, moist, and wonderfully aromatic—thanks to a hint of warm spice that fills the kitchen the moment they hit the oven.
Made with buttermilk for softness and topped with a delicate sprinkle of chopped almonds for crunch, they strike that perfect balance between wholesome and indulgent. Whether you enjoy them warm with a cup of tea or tuck one into your hand as you head out for a country walk, these muffins are simple to make, comforting to eat, and just right for those moments when you want something a little special.
If you love blueberry bakes as much as I do, this small effort delivers big rewards—sweet, jammy berries, a tender crumb, and a muffin that tastes like a hug. Let’s bake a batch together.
- 1 5/8 cups (200g) of plain all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground mixed spice (see recipe notes)
- 1/2 cup (50g) ground almonds
- 7/8 cup (175g) of granulated sugar
- 1 medium free range eggs
- 1 1/3 cup (300ml) of buttermilk
- 3 1/2 TBS (50g) of butter, melted
- 2 cups (250g) of fresh blueberries
- 2 TBS (15g) of chopped almonds to top
- Don't be tempted to use self-rising flour. The leavening amounts will be off.
- I have added instructions on making your own mixed spice in the recipe notes. Alternately you could use apple pie or pumpkin spice.
- Use ground unbleached almonds or almond flour.
- In the U.K. use caster sugar.
- You can easily make a good buttermilk substitute by whisking together equal parts of plain full fat yogurt and milk, or full fat sour cream and milk to make up the full amount.
- I used salted butter.
- You can use frozen berries if you wish, but do not thaw them out first.
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a 12 cup medium muffin pan with paper liners. Set aside. (You could alternately really butter the muffin tin well.)
- Sift the flour, baking powder and mixed spice into a large bowl. Whisk in the ground almonds and sugar. (I use a small wire whisk for this.)
- Beat together the egg, buttermilk and melted butter in another bowl. Stir this into the dry ingredients, mixing only to combine. Fold in the blueberries. (If using frozen berries, do not thaw them out first. Do not overmix as that will toughen your muffins.)
- Spoon the batter into the prepared muffin cups, dividing it evenly amongst them. They should be roughly 2/3 full. (Don't overfill.)
- Sprinkle some of the chopped almonds on top of each.
- Bake for 18 to 20 minutes, until well risen and golden brown. (They should be well risen and the tops should spring back when lightly touched. A toothpick inserted in the center of one should come out clean.)
- Remove from the oven and turn out onto a wire rack to cook for several minutes before serving. Serve warm.
Blueberry & Almond Muffins
Quick and easy to prepare for a weekend breakfast or brunch. Especially lovely served warm with a hot drink, or cold orange juice.
Ingredients
- 1 5/8 cups (200g) of plain all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground mixed spice (see recipe notes)
- 1/2 cup (50g) ground almonds
- 7/8 cup (175g) of granulated sugar
- 1 medium free range eggs
- 1 1/3 cup (300ml) of buttermilk
- 3 1/2 TBS (50g) of butter, melted
- 2 cups (250g) of fresh blueberries
- 2 TBS (15g) of chopped almonds to top
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a 12 cup medium muffin pan with paper liners. Set aside.
- Sift the flour, baking powder and mixed spice into a large bowl. Whisk in the ground almonds and sugar.
- Beat together the egg, buttermilk and melted butter in another bowl. Stir this into the dry ingredients, mixing only to combine. Fold in the blueberries.
- Spoon the batter into the prepared muffin cups, dividing it evenly amongst them. They should be roughly 2/3 full.
- Sprinkle some of the chopped almonds on top of each.
- Bake for 18 to 20 minutes, until well risen and golden brown.
- Remove from the oven and turn out onto a wire rack to cook for several minutes before serving. Serve warm.
Notes
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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