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.
Spicy nduja, pepper and pasta soupThis soup came about as a bit of a fridge forage and I think it's my favourite of this years soup season so far, you can omit the nduja if you wish to keep it vegetarian it will still be incredibly punchy and spicy and more importantly warming from the cold outside.Miso pickled mushroomsThis recipe is adapted from a book called 'Ferment pickle dry', I have made these many times, the recipe is very flexible and adaptable and can be made to suit your taste palate. These are as the book states a crossover between Japanese miso-pickling and European vinegar-pickling. You can eat them as an accompaniment to a cocktail, as part of a Asian inspired feast, an addition to salads or whenever you simply want salty, spicy, sweet, acidic umami party in the mouth and don't waste the liquid, it's great to use as a dressing. 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.Hot and tangy aubergineHot with the chilli and tangy from the tamarind, this is a great quick and easy way to serve up 1 aubergine, perfect for two as part of an Indian feast. As the aubergine brown in the oil it really picks up the flavour of the fennel and nigella seeds, feel free to only use one spice if that's all you have and if you can't find any tamarind paste then you can always substitute with lemon or lime juiceCarrot, sweet potato and ginger curryWe love a curry but they are just not the same without the onion and garlic however with this recipe you can still appreciate other flavours typically associated with curries such as ginger, cumin and turmeric. You can amend the chilli content to suit your preference, add more or less, the tamarind sets a tart tone and the fish sauce adds a salty umami element, you can get vegetarian alternatives if you wanted to make this curry vegan.Caribbean black eye pea, aubergine and ham hot potA delicious warming one pan meal to sooth your soul.Coco ‘nut’ chilli dipIf you like a dip with a kick then this is for you and it's very simple to make.