2021 · Anglican · Blogging · Chocolate · Church of England · Clergy Wife · Dairy Free · England · Left Handed · Rural · Spring · Vicarage

The Missing One Pence

Photo by cottonbro on Pexels.com

I have been on the lookout for a wee present for the Mhinisteir and I finally found one on the Holland and Barrett website. The cost of the item was £30 which meant that I automatically qualified for free delivery. Yay!!!!

Just as I was checking out, there was a popup that said I would be able to get a further discount if I entered a certain code. I entered it and it worked. I got £6 off the item which was fantastic but wait… that meant that I was £1 short of free delivery! Ordinarily delivery cost is £3.99 but if you spend £25 or more you qualify for free delivery. I decided to get a snack item for a pound to qualify for free delivery.

Guess what? There was none for £1! All the snacks cost £0.99!!!!!! It must be a marketing ploy!!! After several attempts, I decided to add a dairy free chocolate bar costing £1.79 to my basket. It certainly cost less than the delivery charge but was it worth the kerfuffle??? I really don’t know!!

2021 · Anglican · Blogging · Church of England · Clergy Wife · Dairy Free · England · Gluten Free · Left Handed · Rural · Spring · Supermarket · Vicarage

Supermarket Mixup

Here in the Vicarage we get our weekly groceries delivered usually by Tesco. Occasionally it will be Morrisons or Waitrose. This week, I decided to cancel our Tesco delivery in favour of an Ocado delivery. I have had an Ocado account for more than a year now but have never been able to get a slot so have never had an Ocado delivery before. I was even beginning to wonder if it was too good to be true that they deliver to our rural village. But then why allow me to have an account if that wasn’t the case?

Anyway, as I was filling my online basket on Tesco.com, I realised that they had run out of most of my usual items. Thanks to my sudden craving for doughnuts, I was also looking for a gluten and dairy free doughnut mix which I soon realised was only sold on Ocado. Without putting too much thought, I logged in to my account so imagine my delight when I realised that there was a slot available for this Friday! I went ahead to fill my Ocado basket and the delivery for Friday was confirmed.

Since I had an Ocado delivery in the bag, I decided to cancel my Tesco delivery.

On Tuesday morning, as I was coming out of the shower, I heard a noise. Strange as the Mhinisteir was out for a meeting and wasn’t expected back until after lunchtime. I wasn’t expecting any delivery either. I decided to check it out anyway in case there was an intruder in the house!

Imagine my horror when I saw the Tesco delivery van driving off!!!!!!! The groceries were neatly left on the doormat! Oh my goodness!!!!! I went to check my email to make sure that there was one confirming my cancellation but sadly there wasn’t one!

I was so looking forward to my Ocado delivery but now I won’t be needing another delivery this week. I decided to go to Ocado’s website and see if I could rearrange my delivery. Thankfully I was able to which means that I will have an Ocado delivery next week.

I just hope that it will be worth the wait!

2021 · Anglican · Blogging · Church of England · Clergy Wife · Dairy Free · Gluten Free · Left Handed · Rural · Spring · Vicarage · Vicarage Kitchen

From the Vicarage Kitchen | Stuffed Chicken Supreme | Gluten and Dairy Free

We had Stuffed Chicken Supreme for Sunday lunch yesterday and it went down a treat. The Mhinisteir thought it was shop bought!!! I took it as a compliment.


2 Chicken Supremes (Fillets with the wing tip attached)

4 Rashes of bacon

6 Ready to eat pitted prunes

1 tablespoon Cashew nuts (you can use pine nuts if you don’t have cashew in your cupboard)

2 Garlic

1 shallot

1 dessertspoon olive oil plus some for brushing

1 tablespoon red wine (you can use port if you don’t have red wine)


  1. Preheat oven to 200c
  2. Blitz the prunes, cashew nuts, shallot and garlic in a food processor. It should resemble a paste.
  3. Saute the paste in olive oil. Remove from heat and cool.
  4. Make pockets in both the Chicken supremes and divide the prune and cashew paste between the 2 Chicken supremes. Seal the stuffing by wrapping 2 rashes of bacon each.
  5. Brush the Chicken supremes and the baking tray with the remaining olive oil.
  6. Bake in the Oven for about 25 minutes or until cooked.
  7. Remove the Chicken Supreme from the oven and keep warm by wrapping them in foil
  8. Add the red wine onto the baking tray and heat it up in the hob until it becomes syrupy.
  9. Serve the Chicken supreme with the red wine jus, mash and seasonal vegetables.
  10. Enjoy!

2021 · Anglican · Blogging · Church of England · Clergy Wife · Coronavirus · Dairy Free · England · Left Handed · Lindt · Parishioners · Rural · Spring · Vicarage

Lindt Surprise!

Look what arrived this morning?? I ordered some pick and mix chocolates from Lindt for Easter. I am so pleased with what I have received, so beautifully wrapped too.

I even got a complimentary Chocolate Bunny!

Pity that I will not be able to savour any of them. No matter! I pray the recipients will love them.

2021 · Anglican · Blogging · Church of England · Clergy Wife · Dairy Free · England · Food · Gluten Free · Left Handed · Roast Chicken · Rural · Vicarage · Vicarage Kitchen · Winter

From the Vicarage Kitchen | Sliced Baked Potatoes (Dairy & Gluten Free)

This potato dish goes very well with roast chicken. It is fairly easy to prepare and the best thing is that the oven does most of the work.

Recipe (Serves 2 to 3)

4 medium potatoes. peeled and thinly sliced (I use organic ones)

2 small shallots, thinly sliced

Dairy free butter, enough to grease the baking dish and to dot the potatoes (I use Stork)

Rice milk, enough to cover the potatoes. (I use Alpro)



  1. Rub the baking dish liberally with the dairy free butter.
  2. Arrange one layer of the sliced potatoes.
  3. Dot it with dairy free butter.
  4. Scatter a few of the thinly sliced onions and season with salt.
  5. Repeat steps 2 to 4 until you run out of the sliced potatoes.
  6. Pour enough milk to cover the potatoes.
  7. Bake in a preheated oven at 170c for about 45 minutes or until the potatoes are cooked.
  8. Enjoy!

2021 · Anglican · Blogging · Church of England · Clergy Wife · Dairy Free · England · Left Handed · Rural · Vegan · Vicarage · Winter


December is a month of celebrations for the Mhinisteir and I. Ordination anniversary, wedding anniversary, birthday etc

Just before Christmas, the Mhinisteir booked a night at the Hilton in a city near us to celebrate our Wedding Anniversary. The Hilton was very empty mainly because of Covid19 but it look beautiful with the Christmas decoration.

I got a pleasant surprise when I entered the room. It was so beautifully decorated. We were also given a bottle of wine and some posh crisps.

As a safety precaution, We decided that we would have dinner in the hotel. At dinner time, we got dressed and went to the restaurant. A few minutes into it, my health was beginning to play up. I tried to hide it from the Mhinisteir but I couldn’t. He decided that we should go back to our room and order room service. I was disappointed that I had let him down yet again.

Anyway, we got back to the room and ordered room service. I ordered fish and chips and the Mhinisteir ordered ……… (regular readers, can you guess?) a curry!!!!! We also ordered desserts.

About 15 minutes later, room service phoned up to say that they did not have my dairy free apple pie and asked for a substitute instead so I went for the Jude’s Vegan salted caramel ice cream. When room service arrived, they said that they had given us two tubs of the vegan ice cream as a way of apology. How lovely! By the way, the Vegan ice cream was simply delicious. I would very happily have it again any time.

We thoroughly enjoyed our dinner and went to bed very happy. The Mhinisteir started snoring the moment he hit the sack. I had just started dozing off when there was a lot of shouting and banging coming from the room next door. I just assumed that it was a lovers tiff. How wrong! It went on and on and on until the early hours of the morning. I was so fedup that I just wanted to go home! The Mhinisteir was fast asleep apart for a brief moment when he woke up to ask what the commotion was all about!!!!!

2020 · Anglican · Autumn · Bishop · Butcher · Christmas · Church of England · Clergy Wife · Dairy Free · England · Food · Le Creuset · Rural · Scotland · Vicarage

Ice cream float (Dairy Free)

For Sunday lunch, we had the wild red deer haunch medallions that I had bought from my butcher in Scotland. I pan fried them and served them with some chips and organic cabbage and carrots.

As I didn’t prepare any pudding, I decided to make an ice cream float instead. The ice cream float served both as a drink and a dessert.

I created my float by adding a scoop of vanilla ice cream(dairy free) into a tall glass and slowly poured a small can of Schweppes lemonade over it. The ice cream ball will start floating to the top! Stir and enjoy!

2020 · Anglican · Autumn · Blogging · Clergy Wife · Dairy Free · England · Food · Gluten Free · Left Handed · Vicarage · Vicarage Kitchen

Fruit Salad with a twist

Photo by Elly Fairytale on Pexels.com

I know this is not the weather for fruit salads but I had a sudden craving for it on Sunday! The Vicarage fruit bowl was filled to the brim with fruits. It gave me the perfect opportunity to make some fruit salad as part of our Sunday Lunch. The main course was Coq Au Vin.

I used pears, oranges, bananas, blue berries, strawberries and melon balls to make my salad. My secret ingredients were a pinch of salt and a small can of Schweppes lemonade!

I have never prepared fruit salad this way but it tasted heavenly with a scoop of Swedish Glace non dairy vanilla ice cream!

The Mhinisteir said he enjoyed it but I think he would have preferred a warm dessert like sticky toffee pudding!

2020 · Anglican · Autumn · Blogging · Church of England · Clergy Wife · Dairy Free · England · Fish · Gluten Free · God · Left Handed · Rural · Vicarage · Vicarage Kitchen · Weather

Boiled egg in fish pie

Photo by Anna Shvets on Pexels.com

With the nights drawing in and the weather cold, I have started cooking comfort food like fish pies and casseroles.

One Friday night, the Minister and I were tucking into our home made fish pie when I told him that my favourite ingredient in the fish pie was the salmon. In turn, I asked him what his favourite ingredient was to which he answered ” I like the sliced boiled egg”!!!! Boiled egg?????????? I might as well have served him boiled egg with white sauce covered in mash!!!!

The recipe for the fish pie can be found here.

2020 · Anglican · Autumn · Baking · Blogging · Chocolate · Church of England · Clergy Wife · Dairy Free · England · Food · Gluten Free · Left Handed · Rural · Vicarage · Vicarage Kitchen

From the Vicarage Kitchen – Dairy & Gluten Free Chocolate and Walnut Cookies

Here in our part of England, we have had rain for most days for the last four weeks. Every time I look out of the window, it is either raining or it has just stopped raining! We don’t usually get this much of rain. In fact, as I write this, it has started raining yet again. I am slightly annoyed that I have not been able to go for my wee walks.

There was a bar of dark cooking chocolate lurking about in the pantry and I decided that this will be the day that I make something with it so here is the recipe for my dairy and gluten free Chocolate and Walnut Cookies.


150g – 70% Dark Chocolate (100g for melting, 50g to be chopped in chunk)

*dark chocolates are usually dairy free but please check the ingredients.

125ml – Olive oil

125g – Caster Sugar

1 – egg (beaten)

200g – Gluten Free Self Raising Flour

50g – Chopped Walnuts

1/2tsp – Sea Salt Flakes


  1. Preheat oven to 180C and line a large baking sheet.
  2. Melt 100g of chocolate over a pan of simmering water or in the microwave.
  3. Beat the Olive oil, egg and sugar in a bowl until smooth. Add the melted chocolate. Stir in the chocolate chunks and the walnuts.
  4. Stir in the flour and roll the mixture into 16 small balls.
  5. Place the balls on the baking tray and press down to flatten a little.
  6. Bake for 18-20 minutes.
  7. Sprinkle the sea salt flakes as soon as the cookies are removed from the oven.
  8. Allow to cook a little and transfer to a rack.
  9. Once completely cooled, enjoy!

These will make a great edible gift!