Whether it’s a collab idea, a killer recipe you want to share, or a rant about under-seasoned pasta – slide into my inbox below. I read them all. Even the spicy ones.
A reflective January spent cooking meat-free led me towards flexitarian recipes, fish, vegetables, soups and satisfying seasonal home cooking that genuinely suits winter.
Okonomiyaki pancakes with gochujang offer a gentle introduction to Japanese flavours, crisp, savoury, softly warming, and very easy to enjoy!
White beans and orzo create a gently rich soup, lifted with lemon zest and finished with a spoon of kale pesto.
A fresh Greek salmon orzo salad with roasted vegetables, feta and lemon. Equally good warm, cool or straight from the fridge the next day.
Oven baked eggs with feta and spinach tucked into crisp tiger buns, with greens, salty feta and a final hit of dukkah. Breakfast, but with total intent.
A silky cauliflower and white bean soup with a clean, citrus finish from yuzu. Comforting, calm, and quietly luxurious.
