One of the hardest things for any recipe writer, or any home cook for that matter, is deciding whether or not to be guided by some kind of formula prior to cooking. The decision whether or not to be guided by instinct or instruction is one that splits many cook. Some like to follow a … Continue reading CHICKPEA & LENTIL BALLS WITH LIME PADRON SAUCE
I’d go to war for a good sandwich. Remember that episode of Friends? When Joey threw himself on his sandwich to save it from what he thought was gunshot? That’s a real instinct. It’s a thing. And I’d absolutely throw my body on his sandwich. And then do a snow angel in it. This sandwich … Continue reading TOMATO, COURGETTE & BAKED FETA SANDWICH WITH MISO MAYO
Ever since I landed from a two week food and cooking trip in Florence last October, I’ve had my nose to the ground trying to sniff out artichokes. I fell in love with the peculiar, alien like flower-looking things when I was cooking in Florence and knew I would be greeted with frustration in my … Continue reading GLOBE ARTICHOKE WITH GARLIC DIP
I had a thought. It was after I coated my halved baby gem lettuces in oil and then slipped them into the oven to be slathered in black rice and a coconut yogurt. Pulling up from the oven with a smile on my face, I had a thought. ‘When did I become a food wanker?’ … Continue reading ROAST BABY GEMS WITH BLACK RICE & LIME COCONUT YOGURT
When I make pasta, I cannot stop myself from making enough to feed an army. There’s nothing like the buttery taste of pasta and I am very proud of myself in the quantity of pasta I can eat in one sitting. As I told you before, I impressed an Italian chef who has been working … Continue reading CARROT & HAZELNUT PESTO
Often times, marmalade straddles the thin line of retro cool and old lady cringe. It’s a line I straddle like a rodeo clown. I straddle it with a smile. A good marmalade is like a man with good money, good manners and good sense. So difficult to come by. In fact, the only good marmalade … Continue reading CARROT & GINGER MARMALADE
A good 90% of this website is chicken based. I could be a colonel. But every time you see a recipe for chicken here, you can normally count on it being roasted. You could bet good money on it. And if you want to make even MORE money, you can bet that it was also … Continue reading BEER & CARAWAY GLAZED CHICKEN WITH MINI JACKETS & BLUE CHEESE SAUCE
I got bored of food. Yes. You read correctly. About a year or so ago I was bored of food. As somebody that writes about food (or more specifically, the cooking of it), finding yourself in a stale creative space is not ideal. Not at all. But I found that my entire approach to food … Continue reading MUSHROOM & CHESTNUT SLIDERS WITH QUICK APRICOT MUSTARD CHUTNEY
Having something with ‘burnt garlic’ in it doesn’t sound particularly sexy, does it? Conjures up images of charcoal. But what I mean by burnt garlic here is a whole cloves of garlic cooked in a low oven so that’s is caramelises into a velvet smooth golden purée. And it tastes every bit as amazing as … Continue reading BURNT GARLIC HUMMUS
In my humble opinion, everything savoury tastes better with pesto on it. And you are not able to palm me off with a jar. Absolutely not. Not when it’s THIS easy to make guys. I’m not one for a jar of pesto. It’s always this dish water green residue that browns within milliseconds of cracking … Continue reading DRY ROAST PEANUT PESTO
MIKEY AND THE KITCHEN. 