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.
Spicy nduja, pepper and pasta soupThis soup came about as a bit of a fridge forage and I think it's my favourite of this years soup season so far, you can omit the nduja if you wish to keep it vegetarian it will still be incredibly punchy and spicy and more importantly warming from the cold outside.5 Pea and ham soupA quintessential British soup made using a mixture of dried British peas and smoked ham, healthy and vibrant and super easy to make using a pressure cooker.Spicy Southwestern Garbanzo Beans or Chickpeas to usThis was a recipe from an old American cook book that I have adapted to suit my taste which is for it to be more spicy and less sweet, this dish is quite addictive and can be served hot or room temperature, serve with rice, pickles, flatbreads, on toast or just on their own with a spoonSopa de FideoThis is a very easy soup to make using store cupboard ingredients and spices, kids will also love it as it's not too far removed from spaghetti in tomato sauce. Fideo is a Mexican pasta, but you can use vermicelli or other thin straight pasta, even spaghetti broken up into 1-inch pieces, omit the chicken if you want a vegetarian option.Purple potato, tomato and bacon salad with Old Bay and mustard dressingA delightful summery salad to make whilst in tomato season is made all the better if you can get some heritage purple potatoes, don't worry if you can't, any good quality small potatoes will suffice. Old Bay seasoning is a classic American seasoning which believe it or not has only just arrived on sale in the UK. Omit the bacon if you want to go vegan and replace with some smoked tofu and make the dressing clearly without the bacon oil.Nasu Dengaku – Sweet miso glazed aubergineThis classic Japanese dish such as many classic dishes do has many variations, traditionally made with sweet white miso but can also be made with standard white or red miso with the addition of a little brown sugar, whichever you use you will love this flavourful, umami laden hearty dish.Parmesan and Miso Cabbage riceThis recipe was put together as a result of reading an article about a 5 ingredient miso, parmesan spaghetti recipe and the lemon, black pepper, pecorino and cabbage rice recipe by Sabrina Ghayour, a favourite cookbook chef of mine, from her vegetarian book Bazaar. I have used a white soya miso here, white barley miso or indeed any miso of choice would work well, you'll get the same flavour just a different coloured end result, but who cares about the colour when it tastes so good.Prawn and spinach risottoWe do love a risotto, it's pleasurably soothing and relaxing to make and the rich, creamy result is perfect comfort food, all that's required is some patience for stirring, a bowl and a spoon. There is no cheese in this recipe but feel free to indulge and don't be afraid to use extra virgin olive olive when frying the vegetable base, if Italians can use it for cooking them so can you.Miso pickled mushroomsThis recipe is adapted from a book called 'Ferment pickle dry', I have made these many times, the recipe is very flexible and adaptable and can be made to suit your taste palate. These are as the book states a crossover between Japanese miso-pickling and European vinegar-pickling. You can eat them as an accompaniment to a cocktail, as part of a Asian inspired feast, an addition to salads or whenever you simply want salty, spicy, sweet, acidic umami party in the mouth and don't waste the liquid, it's great to use as a dressing.