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.

Cavelo Nero, herb and walnut pestoCavelo nero is the Italian name translated to black cabbage, like all cabbage it can be eaten raw, it's deep earthy flavour blitzed with different herbs and toasted walnuts creates a vibrant green pesto, perfect to use with pasta, as a salad dressing, a dip or as Nigella suggested, "Divine! Would be so good dolloped into a roasted and split sweet potato"
Liver and onionsLiver and onions was a weekly event when I was a child, my mum used ketchup, OXO cubes and Bisto gravy browning, this is as near to her recipe as I could get. Serve with mashed potatoes and a green vegetable of your choice.
Red Dragon PieNamed red dragon pie because the Chinese call adzuki beans 'red dragon', these beans are packed with goodness, protein, fibre, potassium, magnesium, Vitamin B6 and iron. A delicious potato topped savoury umami rich pie, perfect for a meat free dinner.
Carrot, sweet potato and ginger curryWe love a curry but they are just not the same without the onion and garlic however with this recipe you can still appreciate other flavours typically associated with curries such as ginger, cumin and turmeric. You can amend the chilli content to suit your preference, add more or less, the tamarind sets a tart tone and the fish sauce adds a salty umami element, you can get vegetarian alternatives if you wanted to make this curry vegan.
Kimchi hummusHummus 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 curdWe 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.