Let’s discuss carbonara’s traditional recipe while advocating for personal adaptations. Yes, we’re respecting culinary roots but I do encourages creativity for the sake of individual taste, ultimately presenting a modified carbonara recipe to bring into your own home. Continue reading SPAGHETTI CARBONARA
There is absolutely no need to make your own butter at home. Shop bought butter is absolute fine – a marvel of dairy brilliance, if you ask me – and is there, rectangle and modestly golden, ready to be scraped across hot toast whenever you need it. Yet here I am, asking you to whisk … Continue reading CARAMELISED LEEK & SMOKE SALT BUTTER
It took me this long to learn that traditional Caesar salads do not come with chicken. Did you know this? I feel like this is something that happened behind my back, because every memory or recollection I have of a Caesar salad is that of chicken. Continue reading MY CHICKEN CAESAR SALAD
Elevate your baked white fish with a simple, flavourful glaze. A mix of olive oil, lemon, garlic, paprika, cumin, honey, and thyme enhances the fish’s natural taste while keep it tender. Continue reading A SMOKEY HONEY GLAZE FOR WHITE FISH
I really hate it when food writing gets a little bit smutty and uncouth because there’s no need. But I also understand that – ‘I’m about to give you a meat rub that will change your life’ – is a sentence that is both smutty and uncouth yet wholly necessary at the same time. Let … Continue reading BROWN SUGAR MEAT RUB (AND A QUICK LEEK & POTATO SOUP)
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)
I heard that sometimes, shops might sell chicken wings that are already cut up into what is referred to as ‘party wings.’ I live in Wales and have never seen this, so I’m starting to feel as though this is something that is happening behind my back? Right? Maybe butchers do it… do they? I … Continue reading HOT WINGS & BLUE CHEESE DIP
You know what’s amazing? A chicken roasted simply with nothing but some butter and herbs. I detailed my love for such a chicken in my second ebook Kitchen Instinct, and it takes something particularly special for me to point you in another direction. So having said that, this chicken is something special. I have two … Continue reading ORANGE & MISO ROAST CHICKEN
Every house needs one and this is mine. Don’t get me wrong, there is absolutely nothing wrong with adorning any naked leaf with just the sacred pairing of tangy lemon and some good, fruity green olive oil but for me, my fridge feels unloved when it doesn’t contain a bottle of my house dressing. It … Continue reading MY HOUSE DRESSING, SHALLOT OIL & CRISPY SHALLOTS
Food writers encouraging their readers to make a chutney at Christmas is as predictable as a dentist telling you to brush your teeth. I think every food writer has a bit of a sweat on in the lead up to Christmas, because if you haven’t advised your readers to make a chutney, then what kind … Continue reading QUICK HARISSA CHERRY CHUTNEY
MIKEY AND THE KITCHEN. 