Recipes

All recipes featured are our own unless otherwise stated. We love to cook and our inspiration comes from everywhere. We have travelled the world, eaten out in countless places and about to lose count of our literary food based collection. Ingredients are always fresh, we very rarely use processed food, everything is achievable at home if you want it to be.

Please feel free to rate, comment or give feedback on anything you see, cook yourself or just have an opinion on. We won’t bite back, promise.

Kimchi hummus

Hummus Kimchi, Korean style hummus, I'm not sure how best to describe this, it was simply born out of a fridge forage of which we had some chickpeas left over from making a curry, half a jar of homemade kimchi and some gochujang paste so why not mix it all up and see what happens? Inevitably it turned out absolutely delicious, who would of thought about blending tahini with kimchi?
If you have access to an Asian supermarket look for rainbow prawn crackers, they are great for dips.

Liquorice biscuits with blackberry curd

We adore liquorice in any format it happens to be, sweet, flavoured or salty, so these tasty biscuits are a delight to us but maybe an acquired taste to others.
These are a variation on what is more commonly known as thumb print cookies.

Caribbean black eye pea, aubergine and ham hot pot

A delicious warming one pan meal to sooth your soul.

Quick ramen style noodle bowl

A meal for two in less than ten minutes using nothing but store cupboard and freezer ingredients

Broccoli, halloumi, shallot, mint and pine nut cake

This is a very easy and simple vegetarian pie with no pastry either. It is a very flexible recipe and you can change the vegetables, the cheese and herbs to whatever you have to hand. We have made this using green beans, goats cheese, thyme and walnuts which was equally delicious. Next time we might try cabbage, caraway, parsley and sunflower seeds.

Smoked ham hock, black beans and black garlic

This is like a cross between Cuban beans and an American dish called Hoppin John both of which are from southern America. Ham hocks are available at most butchers and are very cheap to, giving you lots of meat and some very tasty instant stock whilst cooking the hock. Try and source a smoked hock as it will really make the difference here complimenting the sweet black garlic however feel free to use a regular one. Anyone adverse to garlic and thinks 10 cloves is too much then think again as black garlic is nothing like the raw pungent garlic you may fear, it has a sweet almost balsamic taste that would disperse of any fear you my have.

Blood orange and saffron curd

Blood oranges are in season around January and February and are perfect for an alternative curd creating a vibrant red colour bringing some sunshine into the winter months. This recipes works perfectly well with regular oranges, clementine's or tangerines. Just be patient with the stirring as it does take time. The reward is a silky smooth curd that is far superior than anything shop bought.

Mixed pea and paneer curry

This recipe uses a selection of four different dried peas, you can of course just use one but use one that will stay whole like the Red foxes or the curry will just be one big mush. You can of course use regular frozen peas if you like just add them at the same time you would of been adding the cooked dried peas. This is an excellent vegetarian curry full of minerals, vitamins, antioxidants and protein.

Chicken liver risotto

There is something soothing about making a risotto, the patience involved in the stirring is very therapeutic and the end result is absolutely worth all that stirring. Chicken livers are very cheap and not to everyone's taste however everyone that has tried this has been very surprised. This risotto even won an award for best main course at local supper clubs so it is definitely worth trying.

Goose, stilton and chestnut risotto

Risotto's are a labour of love, it is satisfyingly rewarding standing over a pan continuously stirring whilst it all comes together. This risotto came about quite simply as a result of a number of staple xmas leftover ingredients, chestnuts, meat (we had goose) and stilton cheese. You can of course use other bird/game meat and alternative cheeses, the added truffle oil when serving is also optional as it's not to everyone's taste but do try it as it really brings this all together beautifully.

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