Sunday, 28 July 2013


Eastbourne Pier and beach

A few weeks ago we went to Eastbourne for the Wedding of an old friend.

The sun shone, the sea sparkled and love was definitely in the air as they made their vows in the bandstand.

Bandstand Eastbourne 

In between celebrating and catching up with old friends we strolled along the seafront.  Enjoying an ice cream from the delicious Italian ice cream parlour and cafe Fusciardi’s which was so good we went back for breakfast the next day!!

...and having a swim like true holiday makers.

For those of you who don’t know Eastbourne it is a Victorian Seaside town with a lovely seafront and wonderful pier. It is so traditional in a very British way.

Deckchairs, Ice-cream huts, seafood stalls, shops selling buckets and spades and fish and chips.

Great British Seaside

seafood stalls Eastbourne, Sussex

As much as I love a decent portion of good old fish and chips, in the recent heat deep fried batter did not appeal.

Fish and chips on Eastbourne pier 

Instead I was inspired to cook “a little fillet of plaice” as my Granny used to say.

Plaice and lemon sole have been in season recently and so are reasonably priced and extra fresh. The other good thing about plaice, for those of you who haven’t cooked much fish, is that it’s not a strong tasting fish like mackerel, so if cooking for fussy eaters it's generally well received, and a good fish to start children off on.  

Here then is my fuss free, easy, but tasty recipe for plaice and capers.
Simple, tasty and economical.

Plaice and capers served with spinach and sweet potato chips


Serves 2
Preparation time 2 minutes
Cooking time 10 minutes


2 fillets of plaice
Juice of half a lemon
1tbsp of capers
Slug of olive oil, pepper to season.


1.     Pre heat the oven to 180 degrees. Line an oven proof dish with aluminium foil making sure you have enough foil to make into a parcel over the fish.
2.     Put the slug of oil in the bottom and then lay the fillets on top, squeeze the lemon juice over and throw over the capers. Season with black pepper.
3.     Close the foil over the fish like a parcel leaving enough space for air to circulate around and place in the oven for 10 minutes.
4.     When cooked the fish is a lovely white colour.

Plaice and capers before cooking

Plaice and capers after cooking

Serve on a bed of wilted spinach and homemade sweet potato chips or whatever takes your fancy.

Deck chairs Eastbourne seafront

Saturday, 27 July 2013


Vegetarian alternative to chicken and grape salad with home made bread

When I started this Blog a year and a half ago one of my main purposes was to share recipes that catered for both vegetarians and meat eaters without providing the chef with double amount of cooking.

It was designed to make my life easier. However over the months there have been a range of recipes sweet and savoury, usually using seasonal ingredients most are healthy and several to help boost tired teens especially those post viral and glandular fever. The thing they all have in common is they are recipes that we all find delicious here in Not Just For Rabbits family!!

Chicken and grape salad is a real family favourite, my Mother makes it and we all love it so the challenge was to find a way to make it for both chicken lovers and the veggies.

 This adaptation is great as it is easy to make and suitable if you have a large crowd. I have substituted mozzarella for chicken and it works really well as it combines that classic mozzarella basil combination. I think it would also work with lightly grilled halloumi, however the rest of the family aren’t that keen on it so have stuck to mozzarella.

 The brilliant thing about this is you can easily make 2 versions with NO EXTRA FUSS... simple divide the dressing over two separate bowls. The main picture shows the salad served with home made cow pat bread, see recipe from last year for that. 

Picnic by the river

Boo's flowers


Serves 4-6
Preparation time 5 minutes
Cooking time none if you use pre cooked chicken or mozzarella


450 g green seeded grapes halved
450 g cooked cold chicken or mozzarella chopped into bite size chunks
5 tbsp crème fraiche
2 tbsp olive oil
3 tbsp green pesto
1 tbsp lemon juice
Salt and pepper to taste and handful if basil leaves and pine nuts to garnish!


1.      Mix the crème fraiche, pesto, lemon juice, pesto and olive oil in a bowl and whisk together until smoothly mixed.
2.      Chop the mozzarella, or chicken and grapes then cover with the delicious dressing.
3.      Serve with a crisp green salad topped with fresh basil leaves and a sprinkling of pine nuts.

eating outdoors..

This is such an easy fuss free recipe for sunny summer eating.

Fields of Poppies

So whether you’re at home, or out having a picnic, enjoy the salad and sunshine.