Sunrise Shot Juice

So I’ve been wanting to incorporate new and healthy ideas in to my day to day to start looking after me and what goes in to my body.  The Sunrise Shot is a great way to start the day.

Now with this, I’m not fussed about the amounts you use, but in this one we used all of the ingredients at the bottom of the page

Throw all this into a juicer and within seconds you have your shot! It should be a refreshing, balanced shot that wakes you up and gives you a little kick!

Everybody could use a little more fruit and veg into their diet, but this really will help your body in more ways than one!

The ginger can reduce fatigue by improving blood circulation and blood sugar levels.

The turmeric is  incredible for the body in every single way, helping towards cognitive health, liver health, heart disease and arthritis!

Ingredients for Sunrise Shot Juice:

  • 2 x Carrots
  • 1 x Chunk of Ginger
  • 1 x Orange
  • 1 x tea spoon of Turmeric (Photo was a little exaggerated)
  • 1 x Sprinkle of Black pepper

What are your favourite smoothies? Leave us a comment below 🙂

Smoked haddock, chorizo and egg

So, after nipping out to the local supermarket this afternoon, I came back with just a handful of items as it looked as though the store had been ransacked earlier on in the day. Despite wanting to do a full shop I decided to grab what I could and save the big shop for in a few days’ time.

The meat counters had been cleared, and there were no fresh vegetables left. Just a few wonky carrots, and a couple off oddly shaped spuds.

The processed meat section of the fridge looked the only part of the shop looking replenished, so I snatched a chorizo ring and found a couple of smoked haddock fillets looking as lonely as ever on the deserted shelf opposite

With no clear recipe in mind for this evening I’d decided to make do with what I’ve got and try make a Spanish style one pot bake.

I made enough for 2 dishes, using 1 fillet of Smoked Haddock. There was plenty of food, so they could be stretched to four people if you doubled up! I chucked a few king prawns in too, but I’ve not listed them on the ingredients as they weren’t needed if I’m honest.


 (Serves 2) Prep time: 20 Minutes, Cooking time:30 minutes

  • 1 x Fresh Smoked Haddock Fillet (Skinless cut into 2)
  • 200g Fresh new potatoes
  • Garlic clove chopped
  • 1 Medium Egg
  • Red Onion
  • Red Pepper
  • 1 400g x Tinned Tomatoes
  • Paprika spice
  • Olive Oil
  • Fresh parsley Leaves for garnish


  • Pre-cook the potatoes by bringing a saucepan to the boil, and simmering for 10 mins until tender, and drain.
  • Heat oil in a deep-frying pan or casserole dish and fry the chorizo on a medium heat for a few minutes
  • Add the onion and the garlic and continue to stir until onions are soft. Add the paprika, garlic, and chopped red peppers, and cook for a further 2-3 mins seasoning well.
  • By now the potatoes should have cooled. Peel the skins and cut into quarters.
  • Add the potatoes, and tinned tomatoes. Place a lid on and leave for a few minutes.
  • Add the haddock fillet and cook for 6 minutes with the lid on again.
  • Make two wells for the eggs, and crack eggs into wells and replace lid for a further 5 minutes (My egg was still runny)
  • Garnish with a sprinkle of chopped parsley to serve!


Thanks for reading my blog. I’m very new to blogging and would appreciate any comments, feedback or even a follow! Follow me on all socials @pedskitchen.


Ped x

New content and recipes coming soon!


I just wanted to write a quick post, to say I’m going to be back with a lot more content and recipes real soon.

I’ve had a few technical problems over the past couple of months, but have purchased some new equipment that will hopefully be arriving next week.

A new shiny iMac should arrive on Wednesday, and then next next month I’ll be buying my first ever DSLR camera. If you have any suggestions then I’d really appreciate your advice!

With the recent events of Corona Virus, like many others I’ll be having a lot more time on my hands. Instead of sitting around, I’ve decided to invest my money in some new equipment and really drive my blog forward. I’ve got loads of recipes I’ve cooked so I’ll be sharing them with you over the coming weeks.

I’ve realised that my pictures, writing and layout of my site has been pretty poor in the past, so I’ve been watching lots of tutorials on how to fix it up. If anyone can help or give me any advice or feedback that would really help.

Thanks all 🙂

Ped x

Romantica Italian Restaurant – Mere Green Review

Romantica Italian Restaurant is based pretty close to home to me. Situated in Mere Green, Sutton Coldfield. It’s current ranked #2 on TripAdvisor for the area, and this was the first time I’d visited the restaurant, despite hearing positive reviews previously.

We attended the restaurant on warm, sunny Saturday afternoon. It was better weather than usual and this was of a lunchtime so it was a little more quieter than usual. The staff were very welcoming and attentitive when I’d arrived.

Garlic bread with tomato and mozzarella

We had Garlic Bread with tomato and Mozzarella to start. Not only did this look fantastic it tasted immense and packed with a punchy garlic taste but not too overpowering.

(Penne pasta, chicken,
prawn, white wine parsley and cream sauce)

For the Main Course I had Penne al Pollo e Gamberetti (or Penne pasta, with chicken, prawn, white wine parsley and cream sauce)

Despite looking a fairly basic pasta dish this was very creamy with a sweet taste of white wine, that really complimented the chicken and prawns.

I will be definitely visiting here again.

For more info visit:

Verdict: 9/10

Breakfast at the Ivy

Breakfast is one of the best meals of the day, but one of the meals that you rarely eat out. I was chuffed when our company had decided to have a meeting over breakfast, at The Ivy, Birmingham.

This new restaurant has popped in just off Temple Row replacing the old Louis Vuitton shop. A historic restaurant that screams class, tradition, and britishness.

The Ivy in Birmingham takes after its big sister restaurant in London. The interior decor oozes class, but a contemporary feel that doesn’t feel overwhelming. Upon our arrival we were pleasantly greeted by a member of staff where we were shown to our table whilst we ordered drinks.

The restaurant was empty, and we were the only diners in there at around 9am on a sunny Thursday morning in September.

The smiling waiter came over and greeted and showed sense of humor as he lifted my colleagues heavy silver plated teapot. He joked and smiled as he then served me a cappuccino.

Onto, the breakfast orders my colleagues ordered Eggs Benedict, and Eggs Royale. I couldn’t help but ordering the full english breakfast as I was intrigued to see how they would try manage such a big expectation on my behalf.

The eggs Benedict and Royale arrived and looked tremendous. I’d definitely consider ordering on my next visit if I was to return. However, when the full english arrived at my plate, my gosh was it a good-looking breakfast.

The waitress and other staff couldn’t do enough for us whilst we were seated but then again, we were the only people in there. The food was fantastic, and all four of us were impressed by our visit to The Ivy.

The Full English Breakfast cost £13.50, which I appreciate is pretty steep. However, considering I don’t eat breakfast out much the food was exceptional, the service second to none and I can’t wait to return.

Question is, do i have the full english again or try the eggs Benedict/Royale?

If you’re in Birmingham, then I’d definitely recommend The Ivy, if you’re looking for a high-end brekkie!

Verdict: 8/10

The Ivy is located Temple Row, Birmingham

The Ivy, Temple Row, Birmingham

Scottish Mussels in White Wine and Cream Sauce

Mussels tend to be available all year round, and usually when I pop to the fish counter at my local Waitrose or Sainsbury’s, this is the only thing they tend to have left!Although it’s probably just as cheap to buy the packet ones nowadays, however I always like to experiment from fresh!

Mussels is a great main course, however I prefer to have this dish as a starter, as it’s not overly time consuming and it doesn’t need to much prep!


  • 1.5kg Mussels
  • 2 White Onions or Shallots
  • Good knob of butter
  • 1 Garlic Clove Crushed
  • Handful of parsley, bay and thyme leaves made into a bouquet (use a little bit of string and tie them like a bunch of flowers)
  • 100ml white wine (I used left over Sauvignon Blanc)
  • 100ml Double Cream
  • Handful of parsley leaves, roughly chopped
  • Loaf of crust bread, to serve

Picking your mussels

When buying my mussels, try to avoid the broken shells. If you can, pick ones that haven’t been chipped or smashed at the ends, and they’re usually fresher when closed. Make sure you buy enough per person, as it tends to be a fairly light dish. Aim for around 400/500g per person for a main meal, and half of that if you’re doing a starter, or using with another dish (I will be posting a pasta one with mussels soon!). Also, as pictured served with some crusty bread and butter to mop the bowl up with after!

How to prepare the mussels.

To prepare the mussels, you need to give them a good old scrub in cold water to remove excess sand and any barnacles. Throw away any that then float to the top – I don’t know why I’ve just always been told that! Any open mussels need a firm tap with a knife. Discard any that don’t close (the dead ones!). Remove the hairs that around the shell (the beards) – by giving it a pull.When the mussels are finally clean, chuck them in a bowl of fresh cold water until you’re ready to cook them! I always keep changing the water they’re into, just to get rid of any sand or salt.

Always eat them on the same day! Shellfish must be eaten on the day of purchase unless frozen.

To prepare the sauce:

  1. Heat butter in a large pan, then soften the garlic and onions in the butter with the bouquet of herbs
  2. Add the mussels and wine, turn up the heat to medium – high, then cover.
  3. Steam them open in the sauce for around 3-4 minutes whilst stirring occasionally
  4. Remove the bouquet, add the double cream and some more chopped parsley and remove from the heat.
  5. Pour into a preheated bowl and serve with lots of crusty bread!


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