Recipes (my own and from reviewed recipe books), reviews of cookery books and cookery classes, food and kitchen equipment product reviews – if it’s about cooking or eating at home, it’s here!

Poached eggs with ‘Nduja Butter and Spinach

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Poached eggs with 'Nduja Butter and Spinach from Good Eggs

We love the strong, spicy flavour of ‘nduja (a spreadable pork sausage from Calabria in Southern Italy) so this recipe for Poached eggs with ‘Nduja Butter and Spinach from Ed Smith’s Good Eggs cookbook was on the shortlist for our first few dishes to make.   Even with Ed’s eggcellent instructions, poaching eggs is not ... Read more »

Sausage Laab and Fried Egg Bun

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Sausage Laab and Fried Egg Bun from Good Eggs

Originally from Laos, but also very popular in Northern Thailand, laab is a ‘salad’ of finely chopped or minced meat or fish cooked with an aromatic collection of ingredients such as lemongrass, galangal, lime, fish sauce, chilli and spices that give it an addictively bright and punchy flavour profile. In this clever recipe from Good ... Read more »

Fried Eggs with Tomatoes Baked in Cream and a Rosemary Crumb

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Fried Eggs with Tomatoes Baked in Cream and a Rosemary Crumb from Good Eggs

If you’re looking for clever ways to enjoy eggs, this delicious recipe for Fried Eggs with Tomatoes Baked in Cream and a Rosemary Crumb from Ed Smith’s Good Eggs cookbook is an absolute winner. There’s something about the combination of fried eggs, tomatoes baked rich cream and the absolutely fantastic flavoured breadcrumbs that is both ... Read more »

Good Eggs by Ed Smith

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Good Eggs by Ed Smith (Cover)

It’s no secret that I adore eggs. I have been known to have eggs for breakfast, lunch and dinner on the same day and it’s not that rare an occurrence. They are such an incredibly versatile ingredient that it’s impossible to get bored. That said, I’m always up for learning new ways to enjoy one ... Read more »

Tomato + Kimchi Instant Noodle (Tomato Kimchi Ramyun)

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Tomato + Kimchi Instant Noodle (Tomato Kimchi Ramyun)

Pimping instant noodles is a huge and popular genre of cooking, and I love seeing some of the clever ideas shared on social media. Ramyun (noodles in a soupy broth with a variety of flavours and toppings) are enormously popular in Korea and the instant variety are a staple quick slurp for many. This recipe ... Read more »

Korean Ketchup Fried Frankfurters (Sausage Yachae Bokkeum)

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Ketchup Fried Frankfurters (Sausage Yachae Bokkeum)

Korean Ketchup Fried Frankfurters (Sausage Yachae Bokkeum) is a recipe that immediately jumped out when I first flicked through Pocha by Su Scott. Not only do I love both frankfurters and ketchup, the way that the franks are hassel-backed to give more surface area for the sticky sweet and tangy sauce to cling to is ... Read more »

Cheese & Pickle French Toast

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Cheese + Pickle French Toast

This fabulous Cheese and Pickle French Toast recipe from Su Scott’s Pocha cookbook riffs off the already fabulous Monte Cristo sandwich (ham and cheese stuffed, battered and fried sandwich) to God Tier level via the genius addition of pickle, Branston being her pickle of choice. The sharp sweet tang of pickle provides excellent contrast to ... Read more »

Pocha: Simple Korean Food From The Streets Of Seoul by Su Scott

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Book cover for Pocha by Su Scott

Are you a fan of K-drama? Short for Korean Drama it’s the collective term for a huge body of television series created in Korea but with world-wide appeal, and a rapidly growing a global fan base of which Pete and I are members. Why am I mentioning this in a review of a Korean cookbook, ... Read more »

Parsnip ‘Speltotto’ with Prosciutto-Wrapped Haddock

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Photograph of Ceri Jone's Parsnip Speltotto with Prosciutto-Wrapped Haddock

This Parsnip ‘Speltotto’ with Prosciutto-Wrapped Haddock is another recipe from Ceri Jones’ It Starts with Veg: 100 Seasonal Suppers and Sides cookbook. Instead of using rice, Ceri swaps in pearled spelt, and cooks it much the same way as for a risotto. The speltotto is topped with prosciutto-wrapped fresh haddock and parnsip crisps. Read our full ... Read more »