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.
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.Mum’s Rice puddingTraditional rice puddings have as many recipes as traditional Yorkshire puddings, everyone has their own version, for my version here I've replicated my mum's which was traditionally made on a Sunday after our roast dinner, this was the only reason that the milkman delivered a bottle of sterilised milk on a Sunday, I have no idea why my mum used sterilised milk, maybe she inherited that from her mum whom I sadly never knew.
There are typically two debates over traditional rice pudding, loose and creamy or thick and stodgy and of course there is the almost burnt skin, you either love it or hate it, I used to hate it but now I absolutely embrace it.
Quantities for loose and creamy or thick and stodgy are provided..Chicken liver risottoThere is something soothing about making a risotto, the patience involved in the stirring is very therapeutic and the end result is absolutely worth all that stirring. Chicken livers are very cheap and not to everyone's taste however everyone that has tried this has been very surprised. This risotto even won an award for best main course at local supper clubs so it is definitely worth trying.