Fajitas - what's not to love?! You can stuff them as full as you like and there is something so moorish about them. 

But we are well are truly stuck in a rut, making the same chicken versions once a week, every week! So I decided to adapt one of my favourite tagine recipes for a Moroccan feel to our favourite fajitas! I love the way the pockets of dried fruit give a burst of sweetness against the rich flavour of the lamb.

Ingredients (serves 4):

• 600g diced lamb
• dessert spoon chipotle paste
• 2 dessertspoons bbq sauce
• 250g chestnut mushrooms 
• 8 halved shallots
• 7 large tomatoes
• tin of chopped tomatoes
• generous handful of mixed raisins, dried prunes and dried apricots
• teaspoon paprika
• teaspoon ground cumin
• teaspoon oregano
• teaspoon ground cinnamon
• rosemary - use a teaspoon of dried rosemary or 2 fresh sprigs
• coriander - use a teaspoon of dried coriander or a handful of torn fresh coriander leaves

To serve:

• tortilla wraps - I used seeded wraps for extra crunch
• ripe avocado
• couscous with radish and apricot

Take a large lidded pan and add your lamb, spices, rosemary and coriander. I drizzled mine with a  lemon olive oil for a little extra flavour. Pre heat your oven to 180 degrees or Gas Mark 4.

Brown your lamb on a medium heat on the hob.

Whilst the meat is browning take your tomatoes, mushrooms and shallots and chop roughly.

After 5 minutes on the hob add your BBQ and chipotle paste to your meat.

When all the meat is nicely browned on the outside, add your chopped tomatoes, mushrooms and shallots, your dried fruits and the tin of chopped tomatoes.

Place in the oven for 2 hours and stir only occasionally as the sauce thickens.

Test a little of the meat it will fall apart on the fork! Delish!

Prepare your couscous accompaniment 10 minutes before serving. I used 2 flavoured standard small packets of couscous with 320ml boiling water. Add the water, stir, cover and leave to stand for 5 minutes. Fluff with a fork.

I added chopped fresh apricots and radishes for a peppery flavour.

We all loved them and it was a great way to test a bit of spice with the boys who ate the lot!

Linking up with the lovely Honest Mum and #TastyTuesdays, Tuesday Tutorials and #recipeoftheweek

Last Summer the boys helped me make some fruit mini milks which went down a treat!

But when Rich and I tried them, our grown up palettes found them a little bland! So have a go at making a batch of these babies, ready for when the warmer Spring days pop their heads around the cloudy corner.

Ingredients: (makes 8 lollies)

• 1 tin 400ml coconut milk
• Large handful Summer fruits - raspberries, blackberries, currants
• 1 tablespoon sugared violets
• I tablespoon sugared lime seeds
• Handful edible rose petals

I bought all my petals from Juniper Cakery.

Strain your coconut milk through a sieve into a mixing bowl.

Add all your ingredients bar the rose petals to coconut milk, Stir gently and at the last minute add your petals.

As you pour or spoon the mix into lolly moulds add a third at a time, adding extra petals in between to ensure they aren't completely soggy by the time they are placed in the freezer.

Set in the freezer for 3-4 hour or overnight if you have time.

To make the sprinkle topping, take your sugared violets and lime seeds and gently crush into small pieces. Rip a couple of petals into little pieces.

Dip the ends of your lollies in honey and roll in the homemade sprinkles.

Delicious and divine to look at!

Now these are a proper grown up treat. You get a hint of the delicate petal flavour combined with the creamy coconut texture and then pockets of sweetness in the sugared violets and lime seeds.

What other lollies have you made? I love the idea of a homemade Summer!

Linking up with #TastyTuesdays, #recipeoftheweek, The Blackberry Vine

It's been a while since my last Caketail concoction!

If you missed the Tiramisu or Lemon Cheesecake creations click the links.

Something sinful today, inspired by the classic Black Forest Gâteau.

Ingredients:

• Splash Chambord
• Splash Cherry liqueur
• Splash White Chocolate liqueur
• Dust of dark/milk chocolate powder
• Glacé cherry to garnish

These are not precise measurements because life is too short when making shorts!

Add your splashes of alcohol one at a time, finishing with the chocolate. It is a heavier consistency and will gentle infuse to the bottom, mixing nicely with the other ingredients.

I picked up the ice cube shot tray in a bargain shop called Store 21 in their gift section for £1!

I am feeling really fortunate this week. 

I realised when I've introduced myself to strangers lately and they've asked me what I do for a living, I start with, "Well I'm actually a blogger and photographer, oh and I have a part time job in the development industry."

It was a wildest dream, this time last year approaching my first blog anniversary, that I would ever be in a position that my blog would be part of my job.

I feel so grateful and so lucky. Thank you for reading, for listening to the podcasts, for watching the silly videos and to everyone who has nominated me for a MAD Blog Award this year.

Fortune favours the brave and the bold and the bloggers who are passionate. 

I will be nominating my favourite blogs with pride and hope they all are recognised as Finalists this year. 

I wish I had 3 nominations per category. I need them! Here are just some of my favourites, go and check out their awesome creative writing, heartfelt emotion, inspirational photography, nifty crafts, ability to make positive waves through the blogging community and genuine family happiness. This is not a complete list, just some I'd like to share today.

Oyster and Pearl, Circle of Pine Trees, Mummy Daddy Me, Supergolden Bakes, Tea Cake and my Boy, Mammasaurus and Love Audrey.

Good luck everyone :) 

You can nominate your favourites here.

If you love a blog let them know!

Linking up with these lovely blogs! #recipeoftheweek and #TastyTuesdays