Cheat’s potato dauphinoise

So my go to meal when my flatmate is sad/stressed/hungry/anything actually is roasted duck breast, creamed spinach and dauphinois potatoes. We eat the a lot.  Like at least once a week. Don’t judge us. 

So I thought it was a bout time I stuck the recipe on here (and also because I’ve been TERRIBLE at recipe posting recently). 

So here goes, they’re extremely simple and easy to make (more so than a normal recipe) but for what they lack in complicated steps, they make up for in pure tastiness!

Give them a try and let me know how it goes!!



  • 300ml single cream
  • 3 large garlic cloves (finely chopped)
  • 6 large King Edward or Maris Piper potatoes
  • 250g bag of grated cheese (I use cheddar but you can use anything)


  • Heat the oven to 180C. Peel the potatoes and slice into thin disks (as thin as possible, approx 3mm in width).
  • Layer the bottom of an over proof dish with potatoes, sprinkle a small amount of garlic and cheese over the top and season with salt and pepper. Layer on more potatoes and repeat this step until you run out of potato and/or dish!
  • Once you’ve filled your dish, pour the cream evenly over the top of the potatoes, making sure it sinks down to the bottom of the pan. Sprinkle the top with cheese (so it goes extra crispy) and put in the oven for 45 minutes until the cheese is brown and the cream has all been absorbed by the potatoes. BOSH!
  • Handy tip: if the cheese starts to brown too quickly, stick some tinfoil over the top to avoid burning

So this recipe has been a long time in the making. I’ve been desperate to perfect it and I think I’ve just about nailed it!

A slightly different twist on a classic recipe… I like mine mixed into wholemeal pasta with chicken, cherry toms, spinach and mushrooms… with a snowstorm of extra parmesan on top (ohhhh yeaaaaah).

If you want to mix it in to additional ingredients, mix it in cold after you’ve cooked everything through and turned the heat off just before serving. Deeeelish!

It should also keep in the fridge for 2-3 days, so I always make extra for lunch another day #adulting. 

Amazingly Simple Avocado Pesto
Serves 2
A novel take on an old classic
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
  1. 1 bunch of basil (approx 30g including stalks)
  2. 1 large clove of garlic
  3. 30g pine nuts
  4. 20g parmesan (add more if you like it cheesy)
  5. 4tbsp olive oil
  6. Juice of half a lemon
  7. 1 medium avocado
  8. Salt and pepper
  1. Toast your pine nuts in a dry pan until golden brown
  2. Add everything except the avocado into a food processor and whiz until smooth
  3. Season with salt and pepper to taste
  4. Add in the avocado and blitz until smooth - depending on how big your avo is, you may need to add slightly more parmesan, lemon and garlic - but these quantities feel just about right to me!
  5. Dollop onto some steaming pasta, sprinkle on extra parmesan and enjoy!
Millie Munch

So my lovelies, this little wonder of a recipe came to me for two reasons. 

  1. I had an epic sausage breakfast at the weekend and had 4 Cumberland sausages in the fridge to use
  2. I DESPERATELY needed carbs (cold, long, rainy day in London… need I say more?)

So I was trundling back from a doctors appointment in the rain, thinking, what am I going to do with those damn sausages. I wandered into Sainsbury’s and on offer right in front of me were cans of hipster cider. Some call it fate, I’d call it a divine (literally) intervention! 

So I wandered round, picked up some crème fraîche, some cheese and a leek and decided to head back to my teeny kitchen and see what I could rustle up. 

Sometimes I do impress myself, and this to be quite honest with you is one of those times. Never have I had such sensational results from a first time recipe. But anyway, enough of my ramblings…

Ladies and gentlefolk, may I present to you… the world’s most comforting cider sausage bake.*

*1 out of 1 Millies that tasted this meal agreed. 

The World's Most Comforting Cider Sausage Bake
Serves 4
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
  1. 1 large red onion (finely chopped)
  2. 2 cloves of garlic (finely chopped)
  3. 1 large leek (finely chopped)
  4. 4 large cumberland sausages (chopped into bite size chunks)
  5. 250g bacon lardons
  6. 330ml apple cider
  7. 250ml vegetable stock
  8. 2tsp wholegrain dijon mustard
  9. 2tsp apple cider vinegar
  10. 1 small chopped courgette
  11. 5 chopped closed cup mushroom
  12. A handfull of cherry tomatoes
  13. 150ml crème fraîche
  14. Cheddar cheese for sprinkling (or any cheese of your choice)
  1. Preheat the oven to 180C.
  2. Soften the onion in a pan on a low heat for 5 minutes, then add the garlic and cook for a further two.
  3. Add the leek and the sausages. Cook on a low heat browning the sausages for 5 minutes.
  4. Add in the lardons and cook for a further two minutes, before adding the cider, stock, mustard and vinegar.
  5. Add in the pasta and simmer for 10 minutes on a low heat until most of the liquid has reduced and the pasta is al dente. You may need to add water as it simmers, depending on how big your pan is.
  6. Add in the courgette, tomatoes and the mushrooms and cook for a further 2 minutes.
  7. Stir through the creme fraiche and transfer to an oven proof dish. Sprinkle with cheese and bake for 15 minutes.
  8. Dish up and devour!
Millie Munch
P.S. I made so much of this that I have enough left over to take to work tomorrow #winning #adulting


Bolognese traditionalists LOOK AWAY NOW!

This little number is my tried and tested recipe for the most brilliant bolognese (even if I do say so myself!). It’s a stable in my diet, and I’ve been having it for years with pasta, in stuffed peppers, on baked sweet potatoes… really the list of accompaniments is endless – partly why it’s so brilliant. 

It’s also packed full of veggies, which makes it technically healthy whilst being the most warming comfort food ever!

So buckle up, be excited and get stuck in team.

Brilliant Bolognese
Serves 2
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
  1. 1 red onion
  2. 2 garlic cloves
  3. 250g lean mince
  4. 500ml passata
  5. 200ml water
  6. 1 beef stock cube
  7. 1 tsp tomato purée
  8. 1 tsp balsamic vinegar
  9. 1/2 tsp finely chopped fresh chilli
  10. 1/2 tsp onion granules
  11. 1/2 tsp garlic salt
  12. 1 red pepper (finely sliced)
  13. 2 handfulls of chopped mushrooms
  14. 1 carrot (peeled, finely sliced into circles and then quartered)
  15. 1 small courgette
  16. A handfull of cherry toms
  17. Salt and pepper
  18. (1 glass of red wine - optional)
  19. Parmesan
  1. Soften the red onion, fresh chilli and garlic cloves in a pan, before adding the mince. Cook for 1-2 minutes until browned.
  2. Add the passata, tomato puree, stock cube, balsamic, onion granules and garlic salt to the pan and simmer for 5-10 minutes. Season well with salt and pepper.
  3. Add the water (the red wine if using) and all of the veg (except the cherry toms) and simmer on a low heat, stirring regularly for 35-40 minutes.
  4. In the meantime cook whichever accompaniment you've decided to go with.
  5. Add the cherry toms to the mix, and simmer on a low heat for 10 minutes. You may want to add a bit more water at this point if the sauce is drying.
  6. Dollop a big spoonful onto your pasta/potato/pepper, sprinkle with a good dose of parmesan and enjoy!
Millie Munch

This week I’ve been crazy crazy busy at work. I always like to make time for me time during the week, which mainly consists of making myself nice food and doing some exercise. But some weeks, and this week was one of those weeks, I just don’t have the time!

So without wanting to sacrifice the exercise (bootcamp is a GREAT stress reliever), I decided to give Eat First a go after they sent me an email a few weeks ago!

It was a ridiculously simple process actually. I ordered my three meals (and a cookie) on their website, chose a delivery slot (8:00-8:45pm) and payed via paypal. All done in about 2 minutes flat!! It was also q pretty reasonably priced for delivery food, the whole lot came to £25.75 exactly. So not massively stretching the purse, 

The next day my driver arrived just after 8pm and handed me over this little bag of delights!

I unpacked my feast and then had to decide what to eat first (GEDDIT? #puntastic).

I eventually decided on the butternut squash quesadillas created by Chef Ben Hodges. Which were grilled quesadillas with “pulled” butternut squash, black beans and mozzarella. Served with tomato salsa, coleslaw and sour cream. 

Handily, cooking instructions are included in the lovely little envelope you get sent when your food arrives. So I whacked them in the oven for 8 minutes, sat and watched the mozzarella oooooze, and waited for them to crisp up nicely.

And boy did they crisp up! Check out the cheese porn…

I had to season them a little bit to my taste, but other than that no complaints. A lovely light meal, which left me feeling satisfied but not bloaty – not easily achieved for me with delivery food!

Anyway, enough about my digestive system… ON TO NIGHT TWO!

The second night I went for this super beef protein salad, by Chef Ben Hodges again. This was by far the best meal I had. A TASTE SENSATION.

The salad is made up of super-seed blend of organic quinoa, kale, lemon, pumpkin, edamame, mint and lentils is mixed with white cabbage, dried apricots, and pumpkin seeds. Served with an orange honey dressing and fresh salsa verde on the side.


Coooooor *drools slightly*

The final night was Moo Ping Thai Pork which was created by KraPow LDN! The little box of wonders contained small pieces of pork collar, marinated overnight in Thai spices and flazed with a sweet Nam Jim Jaew sauce. It came with brown jasmine rice, mint and cucumber and extra sauce (which was very welcome, the sauce was delicious!). 

This was probably my least favourite of the three meals, but still went down very nicely (I would have perhaps liked a bit more salad and less rice, but I’m not great with rice, so I’m sure others would disagree!)

Unfortunately I didn’t get a cooking instructions card with this one, but the clever people at Eat First had that covered, with full instructions available on their website. 

Again very easy to put together, with very little hassle. Grab an eyeful below!

All in all I really rate Eat First as a concept. The meals are tasty, easy to order and get delivered, and very easy to put together on the night. It’s essentially mid-way between Deliveroo and Taste Made, for those that want to cook, but don’t really want all the hassle!

I’ll definitely bear them in mind again when I know I’ve got a busy week ahead. It’s a great way to still ensure you eat healthily and won’t break the bank.

If you feel like giving it a go, put my code 238COZWO in at the checkout to get £7.50 off your first order!

So the final verdict…

Food: 4/5

Service: 5/5

Overall Total: 4.5/5

Price: ££

Difficulty: Very easy 


And the crucial details…



Instagram: @eatfirst