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.
This creamy mushroom and carlin pea soup with tahini and miso is a rich, savoury bowl packed with deep umami flavour. Earthy mushrooms blend with nutty carlin peas for a hearty, protein‑boosted base, while tahini adds silky creaminess and miso brings a subtle, salty depth. It’s an easy, nourishing soup that’s perfect for autumn and easily adapted to be fully vegan.
Carrot and fennel make a wonderfully unexpected pairing — sweet, aromatic, and earthy all at once. In this “beanotto,” creamy white beans take the place of rice, creating a silky, comforting base that soaks up the vegetables’ gentle warmth. The fennel brings it's aniseed aroma and the carrots bring their natural sweetness, and together they create a bowl that feels both rustic and refined.
What really lifts the dish is the carrot‑top pesto: bright, herbaceous, and just a little wild. It turns what could be a simple recipe into something vibrant and full of life, celebrating the whole vegetable from root to leaf. This is thrifty cooking at its most elegant — nourishing, colourful, and quietly impressive.
Bahamian peas and rice is one of those dishes that instantly tells you where it comes from — warm, savoury, and deeply tied to island home‑cooking. It’s a staple across the Bahamas, built on pigeon peas, aromatic vegetables, and a gentle smokiness from bacon or salted meat. Everything simmers together with thyme, tomato, and a touch of heat, creating a pot of rice that’s richly seasoned, comforting, and full of character.
Flemish refers to the a specific group of Dutch dialects native to Flanders a northern Dutch speaking region of Belgium. Hutsepot means 'mixed pot, and that’s exactly the spirit of the dish: simple ingredients cooked together so their flavours meld into something greater. My hutsepot with potatoes and white beans has a warm, golden colour, dotted with chunks of vegetables. It’s thick enough to mound on a spoon, but still brothy enough to feel like a stew.
Courgettes and chickpeas with preserved lemon and mint, a dish that feels both refreshing and deeply satisfying, it can me used as a side, part of a mezze or simply eaten on it's own. Mediterranean at heart with a north African edge.
A simple and delicious traditional recipe from the state of Styria in Austria. Scarlet runner beans are used and cooked from dried, but they can easily be substituted for butter beans. This basic recipe can easily be enhanced by adding tomatoes, sweetcorn, green beans or boiled egg.
This is the first recipe from my first ever series where I'm making a bean recipe from every country I have visited so far in my life.
First up and we are off to the sunny Caribbean to enjoy some Antiguan Spiced Black Bean cakes.
I put together this soup predominantly by a few ingredients I had left over in the fridge and I needed too use them up. I had bought some yellow sticker mushrooms and very kindly been sent some amazing oat miso to finish this soup off, but you can use any miso you have.
Laal Mass beans is a fiery dish, traditionally made with lamb or mutton and translates to red meat, 'laal' is red, for the red fiery sauce made with dried red chillies and 'mass' for meat.
I wanted to create a sauce using all the traditional spices and ingredients to which I could simply add some beans, in this case some meaty butterbeans and some green beans which are perfectly happy being braised until soft.