Mandy in a denim apron holding a white dish of food beside a glass of white wine on a marble worktop in a green kitchen
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Simply Food by Mandy

Simple food. Always full of flavour.

Family recipes from Mandy’s kitchen, and her cookbook, Simply Dinners.

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Butter Chicken & 2 Ingredient NaanBacon & Leek Pasta BakeGoan-Inspired Chicken CurryPrawn & Chorizo PaellaChicken Milanese & Fennel SaladSalmon Spinach & Coconut CurryClassic Boeuf BourguignonSausage & Tomato OrzoChicken Kebabs & Green ChutneyBlackberry & Apple CrumbleSalmon & Egg Fried RiceLeftover Steak QuesadillasNo Bake Chocolate & Pistachio Tart

Fresh from Mandy’s kitchen

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Onepots86 recipesPasta57 recipesPoultry131 recipesVegetarian87 recipesCurries46 recipesDesserts34 recipesChildren118 recipesPacked Lunches5 recipesAll 27 categoriesEvery recipe, searchable

The Cookbook

Simply Dinners

Deliciously easy meals for every night of the week

This book is a reflection of my kitchen and the meals I love to cook at home.

RRP £25

Buy from Meze About the book
Front cover of Simply Dinners by Mandy Miller Simmonds: Mandy in a denim apron holding a dish in her dark green kitchen
Mandy in a black dress in her dark green kitchen, holding a pavlova topped with strawberries and blueberries on a glass cake stand

Meet Mandy

My mission was clear: to show that great food doesn’t have to be complicated. Good ingredients, a little creativity, and a focus on what really matters – flavour and enjoyment – are all you need. Cooking should be a joy, not a chore, and I’m passionate about helping people discover that for themselves.

  • Vegetarian
  • Budget midweek
  • Family-friendly
  • Minimal washing-up
  • Spicy Friday
  • Occasional treats
More about Mandy

Watch Mandy cook

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From my kitchen

  • A pot of creamy orange curry topped with flaked almonds and coriander, with a spoon in the pot
  • Spaghetti with prawns, squid rings and tomato sauce, sprinkled with chopped herbs, on a white plate
  • A pan of green pea risotto topped with crispy bacon pieces, basil leaves and grated parmesan
  • A bowl of glazed salmon on rice with sliced cucumber and green chilli, with chopsticks and limes beside it
  • Sliced steak with a green herb and chilli sauce, next to a pile of salad leaves, on a white platter
  • A salad of seared tuna slices, halved eggs, tomatoes, olives and green beans on a white plate
  • A rectangular puff-pastry tart with green pesto, prawns and melted cheese, with one slice cut
  • A tray of roast chicken legs with red peppers, courgette and rocket leaves
  • A platter of tomatoes, avocado, red onion, rocket and pieces of mozzarella with serving spoons
  • A roast lamb joint with the bone showing in a white enamel dish, held with a green striped cloth
  • An enamel tray of salmon fillets roasted with baby potatoes, cherry tomatoes and red onion
  • A pan of penne in tomato sauce topped with grated parmesan and basil leaves, with a wooden spoon
More on Instagram @simplyfoodbymandy

Some of the brands I’ve worked with

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  • Miele
  • Lakeland
  • Tesco
  • Ocado
  • Mindful Chef
  • Knorr
  • Napolina
  • SodaStream

Batch 1✓Batch 2✓

5 minutes

2 hours

170°C fan · 2 hrs

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Classic Boeuf Bourguignon

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Now Cooking: Mandy’s Classic Boeuf Bourguignon, drawn step by step in a pan as you scroll.

  1. Step 1

    Season the beef generously…

    • 1 kg shin of beef, chopped into large chunks
    • Salt & pepper

    Heat: Off

  2. Step 2

    …and brown in a pan until golden on each side.

    Heat: Medium-high

  3. Step 3

    You may need to do this in batches.

    Heat: Medium-high

  4. Step 4

    Add the bacon & onions and cook in with the beef for 5 minutes.

    • 200 g lardons or chopped bacon
    • 5 banana shallots or 2 medium red onions, sliced

    5 minutes

    Heat: Medium-high

  5. Step 5

    Add the garlic, mushrooms and the flour, stir to combine.

    • 5 cloves garlic, crushed
    • 1 pack chestnut mushrooms, sliced or quartered
    • 1 heaped tablespoon plain flour

    Heat: Medium-high

  6. Step 6

    Pour in the red wine and balsamic…

    • ⅓ bottle red wine
    • 1 tablespoon balsamic vinegar

    Heat: Medium-high

  7. Step 7

    …and cook on a medium heat to let the alcohol evaporate.

    Heat: Medium

  8. Step 8

    Pour in the stock and the bay leaves, check for seasoning.

    • 300 ml beef stock
    • 2 bay leaves

    Heat: Medium

  9. Step 9

    Stir and bring to a gentle simmer.

    Heat: Medium

  10. Step 10

    Cover with a lid and cook on the hob on a low heat for 2 hours or until tender.

    2 hours

    Heat: Low

  11. Step 11

    Alternatively you can bring to a simmer, lid on, and cook at 170 fan for 2 [hours] or until tender.

    Oven: 170°C fan · 2 hrs

    Heat: Low

  12. Mandy’s finished boeuf bourguignon in her pan, with two bay leaves on top

    And here’s mine

    To serve

    I served it with new potatoes, but it would work beautifully with creamed potatoes or dauphinoise for a Sunday treat.

    • New potatoes
    • Creamed potatoes
    • Dauphinoise

    Heat: Off

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