Celebrating the joys of home cooking, one recipe at a time.

NEW

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MOROCCAN LAMB WITH APRICOTs

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WHITE CHOCOLATE CUSTARDS

featured

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SEA SALT AND BALSAMIC VINEGAR WEDGES

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Hoisin and honey pork belly

 
 

INSPIRATION

WEEKNIGHT winners

on the table in 30 minutes OR LESs.

 
 
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fish and seafood

Choo chee fish

Choo chee fish

Coconut and saffron mussels

Coconut and saffron mussels

pasta

Hazelnut pesto

Hazelnut pesto

Chorizo carbonara

Chorizo carbonara

CHICKEN

Maple and lemon chicken marinade

Maple and lemon chicken marinade

Thai-style caramel chicken

Thai-style caramel chicken

 
 

INSPIRATION

WEEKEND WONDERS

ways to make your downtime special.

 
 
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snacks

Fig and prosciutto pintxos

Fig and prosciutto pintxos

Adults-only popcorn

Adults-only popcorn

sides

Garlic roasted mushrooms

Garlic roasted mushrooms

Tangy red coleslaw

Tangy red coleslaw

fruit

Personal pavlovas for two

Personal pavlovas for two

Peach clafoutis

Peach clafoutis

A Breton butter cake for #sundaybaking. This is cake in its simplest form – just sugar, flour, butter and egg yolks, although in prodigious quantities. Think of the best shortbread you’ve ever had, then up the richness factor.
Moroccan lamb with apricots. Although this is as authentically Moroccan as the plywood set of ‘Casablanca’, it does pull a few North African flavours together – harissa, ras el hanout, dried apricots – so its heart is in the right place. Wonderful, cozy weekend food. To check out the recipe – it’s very simple to make – follow the link in my profile.
Porcini and thyme risotto. I’ve been fiddling with the way I make mushroom risotto for a while, and now make the stock by soaking dried porcini mushrooms. It gives the dish an unexpected depth, infused with the lovely earthiness of mushrooms, perfect with thyme and a whisper of garlic in the background.
Fresh, light and simple: spaghetti with tuna, lemon, chilli and rocket. Follow the link in my profile for a recipe.
My weekend baking habit is a kind of meditation. The orderly gathering of ingredients, the flow of measuring, mixing, folding and scooping – it’s a ritual of concentration, calming and reassuringly practical. Then comes the magic: the transformation by heat and time into something delicious, something to share. I’m always aware that this simple act has been carried out by generations before me – mostly women – and everything they’ve learned and taught has brought me to this moment, standing at the kitchen bench, biting into something still warm from the oven, grateful, content, and feeling like I’m home. ❤️
Laidback lunch: farro, leek and pea salad with an apple cider vinaigrette and some prosciutto di San Daniele. Follow the link in my profile for a recipe.
Always a good place to start.
Weekend = wedges, with loads of crunchy sea salt and balsamic vinegar. Follow 🔗 in profile for the recipe.