Things that always go well together: olive oil, garlic, parsley and lemon zest. Add in some … Walnut, Broccoli and Ricotta Spaghetti.Read more
Italian
Minted Spring Vegetables
Yeah, I know, it’s been AGES since I posted here. Alex has been keeping up his … Minted Spring VegetablesRead more
Mushroom ‘risoniotto’
This is called ‘risoniotto’ because chefs seem to think that to make us try new things … Mushroom ‘risoniotto’Read more
Creamy Butternut Squash, Chive, and Pine Nut Tagliatelle.
Properly delicious, this. The first time I made it I was a little underwhelmed and found … Creamy Butternut Squash, Chive, and Pine Nut Tagliatelle.Read more
Green bean, chickpea and fresh tomato minestrone.
I always thought minestrone was a meat-y taste, and I didn’t have much hope for a … Green bean, chickpea and fresh tomato minestrone.Read more
Cauliflower and Leek Risotto
ECONOMY DRIVE TIME. So a month into freelancing and it turns out unpredictable money is SCARY. … Cauliflower and Leek RisottoRead more
Pappardelle with pine nuts, artichokes and aubergine.
First new recipe in the new house! I’ve been busy doing things like finishing the PhD … Pappardelle with pine nuts, artichokes and aubergine.Read more
Aubergine and goats cheese bake
OK, you need this recipe in your life. Unless you’re a) vegan, or b) averse to … Aubergine and goats cheese bakeRead more
Mushroom spelt barley ‘risotto’
Technically this isn’t risotto, because it’s not made with risotto rice (arborio, in fact), but HF … Mushroom spelt barley ‘risotto’Read more