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.

Christmas donuts

This is not truly a donut batter as it contains no yeast but I used a donut tin to create the round cakes. If you don't have a donut tray then this mixture is very similar to a muffin mix so feel free to use a muffin tray instead. This recipe can be made using any mincemeat of your choice but for an extra treat why not try making our superfood goji and cranberry mincemeat instead.

Brussel sprout coleslaw with mustard, maple and horseradish dressing

Coleslaw is so easy to make and you get so much more for your money making it from scratch at home and it tastes far better. Use your food processor to do all the work for you and it's made in minutes. This seasonal slaw uses sprouts amongst it's more usual ingredients, mustard and horseradish give it a slight heated kick and the maple and clementine give the seasonal Christmas edge, all of the dressing ingredients are lifted by the juice of a lemon giving you a fresh, crunchy, tasty slaw that you'll never get in a supermarket.

Coco ‘nut’ chilli dip

If you like a dip with a kick then this is for you and it's very simple to make.

Banana, coconut, allspice and pecan muffins

Homemade muffins are an absolute pleasure to make, the variety at hand is almost endless and once you master the method it becomes so easy, wet ingredients, dry ingredients, mix and bake, simple as that. These muffins came about after testing recipes from Caribbean Modern. Banana, allspice and coconut, classic ingredients of the islands.

Nectarine, garlic, sour cherry and lime chutney.

Home made chutneys are always far superior to shop bought ones and you can once you have made a few have an almost endless variety of choices at hand using ingredients in your cupboard. We had some sour cherries and whole Iranian limes leftover from a middle eastern dinner so we mixed these up with some nectarines and lots of garlic and this delicious chutney was made. This is a very flexible recipe, you can use peaches or plums, change the cherries for raisins or sultanas and if you're not a fan of garlic then swop for a chopped onion. Whatever you choose a chutney is a great accompaniment to cheeses and cold meats.

Raw asparagus, avocado and mint salad with parmesan, lemon and olive oil.

Asparagus is a very seasonal vegetable and we are always looking for new ways to use it when the season comes around. Having never used it uncooked before we thought we would try it shaved thinly with a vegetable peeler. It worked beautifully tossed with the avocado and mint, delicately flavoured with a hint of lemon and olive oil. This salad is a great accompaniment to simple fish or chicken dishes or can easily be eaten on its own.

Brazilian black bean and squash stew

This is a vegetarian version of a classic Brazilian dish called Feijoada.

Champagne marmalade bar with marmalade vodka glaze

Loaf cakes are a very easy way to get your cake fix.

Black badger pea, bacon, sundried tomato and quinoa salad

Black badger peas are very northern and yet go amazingly well with Peruvian quinoa.

Leek, fava bean and thyme soup

Dried split fava beans are very easy to use, they cook down after a slow simmer and make a lovely smooth soup