Some suppers just swagger onto the table. This is one of them: glossy grains with proper bite, ribbons of soft egg, sweet flakes of crab, …
Courgette and Mint Soup With Crispy Parmesan Tuile
Silky courgette & mint soup finished with a golden Parmesan tuile – a quick, plant-powered recipe that’s as comforting as it is fresh.
Things to Do in Ortigia. A Complete Guide To The Island.
Discover the best things to do in Ortigia, Sicily — from ancient temples and baroque piazzas to markets, boat tours, and hidden swimming spots.
Roasted Shallot and Tomato Upside Down Tart.
Sweet, jammy shallots, burst cherry tomatoes, a buttery puff pastry lid, and that glorious upside-down flip. This shallot and tomato tart proves vegetables can steal the show – indulgent, elegant, and utterly achievable at home.
Courgette, Lemon & Ricotta Rigatoni | 26-Minute Pasta
Courgette, lemon & ricotta rigatoni that feels restaurant-special: caramelised courgettes, lemon-bright ricotta, basil and pine nuts clinging to every ridge. Plant-powered, flexi-friendly, ready in 26 minutes.
La Bellezza Birmingham An Honest Review
La Bellezza in Birmingham has built a reputation as an Italian spot worth visiting. But does it live up to the hype? Here’s my honest review of the experience.
Where to Eat in Ortigia: A Foodie’s Guide to the Best Restaurants
Ortigia stole my heart one plate at a time. From tuna tartare and lobster pasta to candlelit trattorias and wild market nights, here’s my foodie guide to Ortigia’s best restaurants.
Eight Ways Travel Influences Cooking at Home
From markets in Sicily to tapas tables in Spain, here are eight ways I’ve learned how travel influences cooking – shaping the way I shop, season, and serve food at home.
Dear Diary. August In My Kitchen.
August is abundance — tomatoes that taste like sunshine, berries that stain your fingers, corn caramelised with miso, and peaches too pretty not to eat on the spot. Here’s my seasonal diary of what August looks like in my kitchen.
Baked Cod With Chorizo (25 Minute Dinner)
Flaky baked cod with chorizo, sweet peppers and bursty tomatoes, finished with bright lemon. A one-pan, 25-minute flexitarian dinner that’s plant-powered and wildly satisfying.
