No chit-chat, just ingredients and instructions

 • Paul’s Wild Garlic Roast Lamb Recipe
 • Paul’s Sourdough Yorkshire Puddings

BACK TO ME NOW

There’s something sacred about a Sunday roast and the memories it creates, and the ones it brings back too. Nothing beats a proper family Sunday, but it also brings a little sadness for the people missing around the table.

When Paul’s in the kitchen, it’s tunes on, apron tied, and he cooks like he’s on MasterChef, Family Edition with the mess, the muttering, and the occasional dance break.

He started prepping last night (because of course he did), and by late-afternoon today the house smelled like wild garlic, rosemary, and maybe just a tiny bit of stress.

And me? I was laid up most of the day, after getting back from the beach which, if I’m honest, didn’t go quite to plan. The idea was a walk and maybe a dip, but it turned into arriving, sitting down in one spot, and wrapping up in Paul’s dry robe while I watched him body board. It was still lovely to be outside though. Back home, I was in bed hearing the music and smelling the roast from the bedroom. Not a help-in-the-kitchen kind of day at all.

Truth is, I’ve been feeling like absolute shite lately, especially these last few days. Worn out, sore, emotional, and just done. The dogs stuck by me though. They don’t mind a duvet day at all.

As always, Paul’s newfound talent of homemade Yorkshire puddings made an appearance in our Sunday roast, and honestly, they were ridiculously fluffy yet again! He’s been perfecting these using our sourdough starter and they never let him down. Crispy edges, soft middles, and as tall as your hopes when the oven timer dings.

Homemade Yorkshires were always one of those “leave it to the pros” kind of things for me. But once Paul got stuck in, there was no turning back, the kids are definitely right when they tell him he’s in his chef’s era.

And just when I thought he was done, he pulled out a homemade pavlova too. It turned out super good. Definitely one he’ll make again although apparently not the sort of thing he likes to make, because once it went in the oven last night, he didn’t see it again until this morning. And oh the stress. What if it was shite? Or the mini meltdown when he forgot it was in the cooling oven and opened it to put away the oven tins. All’s well that ends well though, it was yummy.

It’s funny how food has this way of anchoring us, it brings everyone to the table. The noise, the laughter, the old stories that get told again and again and reconnecting after a busy week or weekend… a Sunday reset for family instead of a physical one for home kind of thing, which is always needed in my opinion. It’s the people, the history, the energy that creates a home and not the things.

Learning to slow down and appreciate that has been something I’ve had to work on and still do regularly. In fact just this morning I had to remind myself what was important as I nearly didn’t go to the beach over trying to do some things about the house. The dishes and pots always get washed in the end so enjoy the chat around the table, clear the plates to play a board game, and appreciate the little things, the things that matter most.

Sundays done as Sundays should be.

Good food, good company, and good times even if not quite as I had planned.

Let me know below if you give any of the recipes a go! And if your Yorkshires rise too, we’ll start a club for proud pudding parents. Or maybe a support group if they don’t.

These are a firm favourite in our house when we’re craving something sweet, nostalgic, and just a bit extra. Paul whipped up a batch of these Northern Irish 15s recently, and honestly… there’s something about homemade that just hits differently.

If you’ve never had a 15 before, you’re in for a treat. They’re no-bake, super quick to make, and full of all the good stuff like marshmallows, crushed biscuits, glacé cherries, and coconut. No fancy tools, no oven, just a bowl, some mixing, and a bit of patience while they chill (or don’t, if you’re like us and eat them chilled.).

So, why are they called “15s”?

It’s as simple as this, the recipe has 15 of everything. 15 biscuits, 15 marshmallows, 15 glacé cherries. It’s a no-fuss, throw-it-together sweet that’s been loved in homes across Northern Ireland for generations. You’ll find them at bake sales, birthday parties, and tea tables all over the country.

The best bit is when you make them at home, you get to skip all the unnecessary additives and weird extras you sometimes find in shop-bought treats. It’s just simple ingredients and sweet nostalgia. The kind that sticks to your teeth a wee bit and reminds you of days out or granny’s house. (Tho in my family it was caramel squares….ohhhhhhh now there’s the next treat to be made and that one’s Seth’s speciality! )

Ingredients:
• 15 digestive biscuits, crushed
• 15 glacé cherries, halved
• 15 mini marshmallows (or more because let’s be real )
• 200ml condensed milk
• Desiccated coconut (for rolling)

Instructions:

1. Crush the biscuits – You want them crumbly but not dust. A few chunks are totally fine.
2. Mix it up – In a big bowl, combine crushed biscuits, chopped cherries, and marshmallows.
3. Pour in the condensed milk – This is your sticky magic. Add it gradually and mix until everything sticks together.
4. Shape into a log – Plonk the mixture onto a sheet of cling film or greaseproof paper and shape into a thick log.
5. Roll in coconut – Sprinkle coconut on the paper and roll the log around in it until it’s fully coated.
6. Chill – Pop it in the fridge for a few hours (or not if you’re impatient like us ).
7. Slice and serve – Cut into little rounds, pour yourself a cuppa, and enjoy.

Note: If you want to take these to the ultimate homemade level… I’m currently experimenting with homemade marshmallows. Yep, we’re going full chaos in this kitchen. Watch this space.

And honestly? Homemade granola is so much better than shop-bought. It’s cheaper, has no weird additives or seed oils, and you can sweeten it your way or not at all!

How to Make Granola in the Ninja Air Fryer

Ingredients
• 400g rolled oats
• 90g honey or maple syrup
• 60g coconut oil

Instructions

1. Gently melt the coconut oil in a small saucepan over low heat, or microwave and then stir in the honey or maple syrup.
2. In a large bowl, pour the melted mixture over the oats and stir well to coat evenly.
3. Spread the mixture in a thin, even layer in your air fryer basket (you might need to do it in batches so it doesn’t overcrowd).
4. Air fry at 150°C for 8–12 minutes, shaking the basket every 3–4 minutes for even toasting.
5. Let it cool completely before storing. It crisps up as it cools

Optional Add-ins (after it cools):
• Chopped nuts, almonds, pecans, walnuts
• Pumpkin or sunflower seeds
• Dried fruit like raisins or cranberries
• Desiccated coconut
• Chocolate chips for a little treat!

Store it in an airtight jar and it’ll stay fresh for up to 2 weeks (if it lasts that long). We love it on top of homemade Greek yogurt, with milk, or just eaten by the handful while hiding in the kitchen pretending you’re doing something important.

It’s crunchy, it’s totally customisable, and it creates a smug feeling of homemade with very little effort.