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.
Roasted carrot, courgette and chickpea salad, rose harissa, lime and mintThis middle eastern inspired salad came about after a glut of courgettes were delivered to us from a neighbour and we had some carrots that needed using in the fridge. Rose Harissa is an amazing chilli paste that can be used in many ways, once you start using it you'll never stop.Brussel sprout coleslaw with mustard, maple and horseradish dressingColeslaw is so easy to make and you get so much more for your money making it from scratch at home and it tastes far better. Use your food processor to do all the work for you and it's made in minutes. This seasonal slaw uses sprouts amongst it's more usual ingredients, mustard and horseradish give it a slight heated kick and the maple and clementine give the seasonal Christmas edge, all of the dressing ingredients are lifted by the juice of a lemon giving you a fresh, crunchy, tasty slaw that you'll never get in a supermarket.Raw asparagus, avocado and mint salad with parmesan, lemon and olive oil.Asparagus is a very seasonal vegetable and we are always looking for new ways to use it when the season comes around. Having never used it uncooked before we thought we would try it shaved thinly with a vegetable peeler. It worked beautifully tossed with the avocado and mint, delicately flavoured with a hint of lemon and olive oil. This salad is a great accompaniment to simple fish or chicken dishes or can easily be eaten on its own.Black badger pea, bacon, sundried tomato and quinoa saladBlack badger peas are very northern and yet go amazingly well with Peruvian quinoa.Roast beef salad with roasted baby turnips,red onions and green beans with a truffle honey, shallot and mustard dressingRoast beef is just as delicious in a salad as it is on a Sunday lunch, no yorkies required.Leek, potato and soya bean salad with mint and mustard dressingLeek and potato are a classic combination, so is mint and mustard. Put them together and you get an excellent salad. Soya beans are an excellent vegetable that should be used more.