Lockdown Recipes



6 skinless chicken thighs

1 can of cream soup (e.g. mushroom, chicken, etc.)

1/4 of Scotch Bonnet or other hot chile

3 cups of uncooked rice

1 small bag od spinach

1 diced garlic clove

Flavored tortilla chips or crispy Chinese noodles

2 cups shredded cheese

1/2 onion, diced

Can of chopped tomatoes

Olive oil



Begin cooking rice.

Lightly fry the chile, garlic, and onion in olive oil for 5-6 minutes. Add salt and chicken thighs. Cook and let cool.

Cook spinach in the pan used for the chicken (with remaining oil residue, etc.). Set aside.

Dice the chicken. Heat the soup.

Once the rice is cooked, mix the soup with the rice.

Mix the tomatoes with the spinach.

Layer in a casserole dish: rice, chicken, tomato mixture, cheese, tortilla chips or noodles.

Bake for 15-20 minutes at 180C/356F.

Cheesy Hash Brown Casserole


1 bag British hash browns (triangular patties) or AmericanTater-tots

1 can chopped Tomatoes

1/2 diced onion

1/4 of a hot chile (like a Scotch Bonnet)

Lots of cheese (sliced cheese works best)

Olive oil



Begin cooking the hash browns per instructions.

Heat the onion and chile in olive oil in a pan. Once almost browned, add chopped tomatoes and salt to taste. Let simmer for 10 minutes and set aside.

Once hash browns are cooked, transfer to a casserole dish. Place back in oven while hand blending the tomato mixture.

Take out casserole dish. Layer cheese on top of the hash browns. Pour the tomato mixture on top.

Bake for 15-20 minutes at 180C/356F.

Peanut Butter Treacle Tart


Uncooked pie crust (store bought or make yer own)

375g Golden Syrup

100g fresh bread crumbs

2 eggs, slightly beaten

1 cup crunchy peanut butter (old fashion where you mix the oil works best)

Whipped cream or ice cream to serve.


Bake crust for 10-15 minutes with parchment paper on top (with dry beans or beaded baking weights on top) at 180C/356F.

Remove parchment paper and bake for another 10 minutes until golden brown.

Remove and set aside. Lowet temperature to 140C/284F.

Whisk syrup and beaten eggs. Add bread crumbs and whisk. Add peanut butter and whisk.

Pour mixture into pie pan.

Bake for 20 minutes or until filling is set.

Let cool. Serve with whipped cream or ice cream.