A good friend of mine loves food puns. She doesn't even like normal puns that much. Just food puns. And I realised, while I was making this dish, that it happens to contain two ingredients that frequently feature in her puns. Puns that I've heard numerous times. I'll hear her familiar voice in my ear whenever I'm slicing a mushroom “ain't mushroom for more of them is there” followed by “I'm know I'm hilarious, you don't have to tell me, I'm just such a fun guy”. I'll receive a text later about how the elderly Italian chef 'pastaway'. *Groan*. [...]
A few years ago, while learning how to cook at university, I realised that to make many curries you follow more or less the same sequence of steps. Once memorised, that sequence became super helpful to me. I was able to quickly and efficiently produce a healthy, filling curry without a recipe or too much thought. So in today's post I'm going to show you this sequence in the form of a flowchart [...]
Originally I made this nut butter for a friend's birthday without a recipe write-up in mind. I normally have a pipeline of recipes queued up for testing, photographing and posting - however, your response to it on instagram, lovely readers, warranted not only a write-up but also a free pass to skip the queue! [...]
One of the first dishes I made when I cut out meat from my diet was this braised mushroom ragu by Jules from The Stone Soup. Her sciencey approach appealed to me, and I was drawn in by the idea of a really slow-cooked meal that emulated cooking meat.
Today's recipe is my version of the above dish. Although I adored Jules' recipe - rich, concentrated, intense - I did feel there was room for improvement: both flavour-wise and for practicality [...]
As you may have seen from my instagram, I'm in the middle of testing a few recipes, like this mushroom ragu (!), so for today's post I'm going to share my top 4 kitchen tips. Some may sound a little silly and straightforward, but sometimes I can get in a sort of routine or rut when I cook and these tips I've heard or read have proved to be great time-savers.
Let's start with breakfast [...]
One of the first dishes I made when I cut out meat from my diet was this braised mushroom ragu by Jules from The Stone Soup. Her sciencey approach appealed to me, and I was drawn in by the idea of a really slow-cooked meal that emulated cooking meat.
Today's recipe is my version of the above dish. Although I adored Jules' recipe - rich, concentrated, intense - I did feel there was room for improvement: both flavour-wise and for practicality [...]
This is real just-fill-me-up-and-satisfy me food. It would be absolutely perfect to come home to now the days are getting darker and colder. I had it once after a long, rainy dog walk which was perfect.
Post-exercise it's probably a fitness instructor's dream. Yellow split peas are full of goodness - low-fat, high-protein, high-fibre - while sweet potato is a vitamin powerhouse [...]
