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.
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.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.Carrot, lentil and miso soupAutumn through to winter always gets us craving for a bowl of soup, miso is an ingredient we have embraced the past few years and always have some in the fridge, it sits happily there for ages and it's very good for you. The inspiration here came from a book called 'Miso Tasty' by Bonnie Chung and it will teach you every thing you need to know about Miso.Blood orange and saffron curdBlood oranges are in season around January and February and are perfect for an alternative curd creating a vibrant red colour bringing some sunshine into the winter months. This recipes works perfectly well with regular oranges, clementine's or tangerines. Just be patient with the stirring as it does take time. The reward is a silky smooth curd that is far superior than anything shop bought.Christmas donutsThis is not truly a donut batter as it contains no yeast but I used a donut tin to create the round cakes. If you don't have a donut tray then this mixture is very similar to a muffin mix so feel free to use a muffin tray instead. This recipe can be made using any mincemeat of your choice but for an extra treat why not try making our superfood goji and cranberry mincemeat instead.