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.

Smoky dried mushroom chilli rubHome made spice blends and rubs are far superior than any shop bought because you can ensure they are fresh, to your liking and no unnecessary additions to the mix. This mix is made with dried shiitake which you can buy in most Asian supermarkets but also very easy to dry at home, you could use porcini if you wish to be extravagant but don't dry your standard button mushrooms as they lack umami when dried. There are endless uses for this rub, coat chicken wings before baking in the oven, add as a seasoning to slow cooked pulled pork, sprinkle on cheese on toast, I would even suggest sprinkling onto freshly cooked paste before further tossing in some cream. Prep time here is dependant on whether you are drying out your own mushrooms and you will need a spice grinder or coffee grinder, a food processor just won't be suitable.
Roast celeriac and king oyster mushroom salad with halloumi and walnut pestoSalads aren't just for lazy summer days, enjoy this hearty bold autumnal salad either as a small starter, side or indeed as a stunning vegetarian main. The idea for this ensemble is from dirt candy, a vegetarian cookbook from a vegetarian restaurant in New York. There are a number of elements to building this salad so preparation is key to pulling it all together at the end and you need to be very good at multi tasking so read the instructions first.
Boozy luxurious mushrooms on toastEarthy thyme and oyster mushrooms, combined with sweet marsala and crème fraiche come together for an indulgent treat. I've also added dried morels here but you can easily exchange these for porcini or other dried wild mushrooms or leave them out completely and use all fresh mushrooms, the ingredients here are very flexible, choose your booze and choose your indulgence and away you go.
Oyster mushroom pakorasPakora's are essentially fritters deep fried in oil, they can be made with one vegetable or a mixture so don't be afraid to experiment not only with the vegetable but the spices involved in the batter. This is a small batch of batter, perfect for a starter for two, it can easily be doubled, I've used large oyster mushrooms here but you could use any mushroom, sliced king oyster, portabella and even whole button mushrooms.
Spicy hot and sour mushroom soupThere are as many version of hot and sour soup across Asia as there are nourishing chicken soup across Europe, once you master the base of this soup you can make it your own using whatever vegetables, meats or fish as you like, here I've used white and brown Shimeji mushrooms, also known as beech mushrooms but you can use any mushroom of your choice and make it as spicy or tame as you prefer.
Turkish pepper, black-eyed bean and quails egg salad with za’atarSummer isn't over until the salad days end. This is a very simple salad to make no longer than the time it takes to boil and egg or two, a classic from Turkish Cuisine, can be a simple side salad or a main on it's own. I've used quails eggs here but you can use regular chicken eggs and if you can't get Turkish peppers, regular peppers are absolutely fine.
Corned beef hashA classic British cheap meal just like mother used to make, no frills, tasty and hearty.
Hungarian Goulash and Csipetke noodlesGoulash is more of a soup than a stew, it's packed with lots of vegetables so feel free to swap and mix them up, swap the celeriac for parsnip or skip the potatoes and add some squash, if you don't have fresh tomatoes then use tinned or tomato puree. The only ingredients you can't miss out are the paprika and caraway or it simply wouldn't be a goulash.
Brie and caramelised onion galetteWho doesn't like a baked cheese? There is nothing nicer to indulge in than rivers of rich earthy brie cheese oozing out of buttery pastry melting together with sweet caramelised onions and then moped up with crusty bread, serve on it's own or with some sharp tangy pickles on the side.