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.
Nasu Dengaku – Sweet miso glazed aubergineThis classic Japanese dish such as many classic dishes do has many variations, traditionally made with sweet white miso but can also be made with standard white or red miso with the addition of a little brown sugar, whichever you use you will love this flavourful, umami laden hearty dish.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.Spicy hot and sour mushroom soupThere are as many version of hot and sour soup across Asia as there are nourishing chicken soup across Europe, once you master the base of this soup you can make it your own using whatever vegetables, meats or fish as you like, here I've used white and brown Shimeji mushrooms, also known as beech mushrooms but you can use any mushroom of your choice and make it as spicy or tame as you prefer.Peperonata AgrodolceThere are many versions of these sweet and sour peppers, rather than olives you could use capers, toasted pine nuts or even some raisins stewed at the same time as the peppers so they soak up the juices and become nice and plump. This is a great side dish to go with grilled fish or indeed with cold meats and crusty bread, I've even been known to stir some through some cooked cold pasta for lunch.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.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 juiceRoasted tomato soupMy mother used to make an amazing tomato soup, I have fond memories of the smell coming from the kitchen of tomatoes roasting away. She never used fresh garlic or basil as I have here and chilli was very much not on the palate of Morecambe folk in the late 70's and 80's so feel free to omit if chilli heat is not your thingCavelo Nero, herb and walnut pestoCavelo nero is the Italian name translated to black cabbage, like all cabbage it can be eaten raw, it's deep earthy flavour blitzed with different herbs and toasted walnuts creates a vibrant green pesto, perfect to use with pasta, as a salad dressing, a dip or as Nigella suggested, "Divine! Would be so good dolloped into a roasted and split sweet potato"