I’ve made a fair few risottos over the years but this quite possibly the nicest risotto I’ve ever made! I’ve tried to get as close to authentically Italian as I can, but since I’m using Spanish Chorizo I’ve already used some creative licence. But either way, this risotto is rich and creamy which is complemented by the wonderful flavour of the salty chorizo and the bursts of sweetness from the…
I do love a good flapjack, as I think most people do, but a lot of them are frequently made with butter and that’s not good for our Vegan friends that don’t do moo. In fact, this recipe came about as a request from my Vegan work friend, Travis. Hi Travis! These flapjacks are super simple, substituting butter for a vegan alternative, and using coconut oil as well to add…
I’ll confess, I’m not much of a breakfast person. I’ll often skip it during the week, and at the weekends I’ll often have something with meaty or with lots of carbs. They’ll also be typically English – Full English, crumpets, muffins… you get the drift. But I do love trying new things, and Shakshuka is definitely that. It’s a dish that originates from the Middle East and Africa, and it…
While I’m a big fan of classic British grub – be it the full English breakfast, crumpets, or good old Marmite – I’ve always been fascinated by foods from other countries. It’s my regret that I haven’t been able to see more of the world and try different cuisines. But, I’m hoping to rectify that over time, and even if I can’t get to other countries to try their food,…
I absolutely adore Panna Cotta, but I’d never thought to make it myself… until now! This also – at the time of writing – makes it a trilogy of Italian recipes on the site. As I said, I love Panna Cotta and I especially love Espresso Panna Cotta, so that’s what I made in this recipe. It’s everso simple with very few ingredients needed. All you need really is patience…