Let’s be optimistic about this weather, shall we? The Welsh skies, gorgeous though they are, have always offered us bright, sunny days as a suggestion more than they have ever been offered as a promise. So when the skies are blue, the grass is inviting, and the sun is proud, it’s important we seize on … Continue reading SPICED CHICKEN DRUMSTICKS (VOICE MAGAZINE – JULY)
This month, we’re aiming for simple, and there is nothing simpler than a dip. Even the word is simple. Dip. Top 5 favourite words, not going to lie. Could you just buy a pot of premade sour cream and chive dip from the shop, rip off the lid, and serve it without any other unnecessary … Continue reading RED PEPPER, GINGER & CHICKPEA DIP WITH DUKKAH (VOICE MAGAZINE – APRIL)
You’re probably thinking that ripping a chicken in half has almost zero to do with the romance of February, but I need you to roll with me here. This recipe is designed specifically for two in every way. It’s designed for two people to prepare and for two people to enjoy, which makes it the … Continue reading CITRUS & SOY ROAST HALF CHICKEN WITH POTATOES (VOICE MAGAZINE – FEBRUARY)
Nobody really needs doughnuts but so many of life’s joys are rarely to do with what we need, and everything to do with what we want, and if you want doughnuts at home, this recipe will give you just that. Here, we can dissolve any fears or concerns you may have. Scared of deep frying? … Continue reading SOUR CREAM DOUGHNUTS (VOICE MAGAZINE – DECEMBER)
Resolutions. Kisses. Taylor Swift albums. There are many wonderful things that can happen at midnight, but for the past few years, for me it has been pizza. It so happens that New Year’s Day is my birthday (worst birthday ever, I know) and to commemorate/commiserate my looming mid-thirties, I decided it had to be with … Continue reading MIDNIGHT PIZZA (VOICE MAGAZINE – JANUARY)
I wrote this recipe for Blasus Magazine, a bilingual magazine that explores the stories, people and creativity behind the Welsh food scene and beyond. It will soon be Easter. And for me that means two things. Eating myself into a chocolate coma… and roasting a leg of lamb. There is a worrying, albeit understandable, mystique … Continue reading CARAWAY, THYME & ANCHOVY ROAST LEG OF LAMB (BLASUS MAGAZINE FEATURE)
My new Christmas eBook is now available to download! Scroll down to get your early Christmas gift! Get Stuffed is written to make your festive food coma worth it. I know gifts can be great and there’s something about a baby being born in a barn and stuff, but let’s focus on what really matters … Continue reading GET STUFFED – FREE EBOOK OF CHRISTMAS RECIPES AVAILABLE NOW
KITCHEN INSTINCT is now available for you to download! In a culinary sense, the past few months have tested our agility and ability to adapt. And while I have been squirrelled away and working on this project way before lockdown, I feel even stronger now that these pages may offer a source of comfort where a … Continue reading KITCHEN INSTINCT – FREE EBOOK AVAILABLE NOW
Too much credit is given to originality in baking. It seems post the “clean eating” wave, there is still a cold war amongst food writers as to who can be the most original with their recipes. Personally, originality is never my motivation when writing recipes. I have copied – and credited – Nigella Lawson more … Continue reading BUTTERBEAN BLONDIES
This shoot was a Lowri Bethan Photography collaboration Porridge for so long has always been observed as some sort of prison food only served to the unhealthy or the punished. Let’s lift the sentence, shall we? This is one of my favourite breakfasts because it checks all of the boxes I need for a bowl … Continue reading SPICED ORANGE PORRIDGE WITH BRAZIL NUTS & DATES
MIKEY AND THE KITCHEN. 