Mark's Family Cooking

Mark's Family Cooking Working Dad and family cook
Cooking recipes from books and more
�Swindon �

25/08/2026

Chicken stuffed with cheese and mustard wrapped in bacon.

On the face of it, a tasty and easy dish. But there were lessons to be learnt from this. There was a lot of seepage. The cheese leaked out a fair bit, but there was also alot of moisture. This will have come out of the mozzarella and supermarket bought chicken and bacon.

But, alas, it's a meal and I made the effort to film it so here you go.

Ingredients

50g grated cheddar cheese
125g mozzarella ball, torn into small pieces
1 tbsp Dijon mustard
4 chicken breasts
8 rashers of smoked streaky bacon
Salt and pepper

If you can afford it, by good quality chicken and bacon.

Method

🧀 Mix the cheeses and mustard in a bowl to combine

🐔 put a slice in the side of the chickens, open up like a book and divide the cheese mix between the breasts

🥓 wrap each chicken breast tightly with 2 rashers of bacon. Season with salt and pepper. I used a baking sheet, but I would recommend using a baking dish. Line it with baking paper, put the chicken breasts in the tin. Place in a pre-heated oven at 180c for 20 to 25 minutes until the chicken is cooked through.

Serve. I served mine with diced roasted potatoes, carrots and peas.

Halloumi and courgette flatbread with slaw.Enough for 4, let's go!For the Halloumi and courgetteIngredients2 blocks of h...
18/08/2026

Halloumi and courgette flatbread with slaw.
Enough for 4, let's go!

For the Halloumi and courgette

Ingredients
2 blocks of halloumi
2 courgettes
Garlic powder
Cumin
Smoked paprika
Lemon
Olive oil
Salt
4 flat breads
Mango chutney

Cube the halloumi into large-ish chunks, getting about 8 cubes from the cheese. Half and slice the courgettes, about 2xm thick. Put in a bowl. Add a tbsp each of the garlic, cumin and paprika. A squeeze of lemon. 1 tbsp oil and season with salt. Put aside while you prep the slaw.

Slaw ingredients
Half a sweet heart cabbage, thinly shredded
3 spring onions, thinly sliced
1 large carrot, grated
1 apple, diced in 1cm cubes
3 celery sticks, sliced
4 ghekrins, finely chopped and reserve 1 tbsp brine.
3 tbsp mayo
1 tbsp American mustard
1 tbsp chia seeds
Salt

Mix all veg in a large bowl. In a small bowl mix the brine, mayo and mustard and mix well. Pour the mayo mix over the veg, season with salt and add the chia seeds. Mix well.

Cook

Remmove the courgette from the halloumi and add the courgette to an airfryer. Set to 200c and put on for 15 mins. After 6 mins, add the halloumi and continue to cook for the remaining time (9 mins). If you don't have an airfry, do it in an oven and double the time ( keep an eye on it, as I'm kinda guessing the oven cook)

Warm the flatbread, I did mine in a toaster.

Assemble

Place the warmed flatbreads on a plate.
Spread on a thin layer of mango chutney.
Divide the slaw between the 4 flat breads, placing on one half.
Divide the halloumi and courgette between the 4 plates and place on the other half.
I added some peri peri sauce to the halloumi and courgette, this is optional.

Enjoy

Thanks for the ❤️

A Ploughmans lunch of sorts. I'm pretty certain there is a proper definition of what a Ploughmans is. I don't think it ...
16/08/2026

A Ploughmans lunch of sorts. I'm pretty certain there is a proper definition of what a Ploughmans is. I don't think it has lettuce, cucumber, tomatoes or gherkins. Google or Ask Jeeves will be able to confirm that.

I had some gammon cooked in the airfryer until it reached 75c. Cheddar, apple, celery, boiled pots, a bit of lettuce with tomatoes and cucumber and gherkins. And of course sweet pickle.

Also for this I bought some pickled onions and pumpkin sourdough from Three Trees Farm Shop & Cafe
The sourdough is made by Pete's micro Bakery and was excellent.
The picked onions are made by Drivers Pickles They had a decent crunch and sharpness, with a chilli kick. Decent enough for a bought pickled onion but you pay the price for it ( over a fiver). In my opinion you can't beat making your own

A proper British meal for summer.

21/07/2026

Stir & Serve range is making your midweek meal hassle free.

Tender tuna pieces in a range of bold, global sauces. Simply heat, add your favourite side, kick back and relax.

I cooked up some fried rice with their Tuna in Soy, Ginger & Honey Sauce. Mrs MFC was a bit sceptical about it but loved it. If you're looking for a very quick meal, then I'd recommend them.

Dinner? Done.

AD/Gifted

An easy one for a hot day. A chickpea and flat bread salad with pork tenderloin.Enough for 43 Mediterranean style flat b...
08/07/2026

An easy one for a hot day. A chickpea and flat bread salad with pork tenderloin.

Enough for 4

3 Mediterranean style flat breads - toast until starting to crisp up. Set aside to cool

6 ripe tomatoes chopped
1 and half red peppers sliced
5 spring onions sliced
2 x 400g chickpeas, drained

125ml extra virgin olive oil
2 teaspoons grated lemon zest
60 lemon juice
1.5 tsp ground cumin
Small bunch of flat leaf parsley chopped

Piece of pork tenderloin enough for 4, cut into chunks. Coat in oil and season.

Cook the pork tenderloin. I did mine in the airfryer, 180c for around 16 to 20 mins.

Mix the chickpeas, pepper, spring onion and tomatoes in a large bowl. Tear the bread into pieces, toss gently into the bowl.

Combine the oil, lemon zest and juice and cumin in a jug. Season. Pour over the salad. Scatter over the parsley. Mix.

Divide between 4 plates or bowls. Top with cooked pork.

A Middle Eastern type salad.

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