Ridiculously good sausage and mushroom pasta

This dish was inspired by a recipe my boyfriend once took home from him from work, in a brief stint as a chef at a mediterranean restaurant. It was so comforting and rich, and we tried to make it again using the same ingredients, but could never get it quite right *as in, he put…

Mushroom and Sun-Dried Tomato Sauce

This started off as me trying to make a mushroom bolognese type thing, as a healthy compromise to the fact that I’ve basically just eaten pasta day after day for the last week. It didn’t end up being a mushroom bolognese – but rather a rich, tangy, powerful tasting sauce full of umami that honestly I…

Roasted Chickpeas and Vegetables

I’ve fallen into an obsession with roasting chickpeas – honestly, I’ve always thought chickpeas were alright, but this has launched them onto an entirely different level. I would have roasted chickpeas with salt for a snack anyway – I’d even try them with sweet toppings! To me they taste very much like roasted chestnuts; a…

Baked Eggs

This dish was created whilst scrounging for leftovers at my dads house, and my excitement at finding a cast-iron skillet. At home I don’t have any pans that can go into the oven except one enormous one, meaning unless I plan to cook for an entire village, these recipes aren’t usually manageable. This recipe is…

Easy Peasy Mushroom Risotto

Previously, I had always used white wine for this recipe, but I recently visited Zhenjiang in China, a city famed for its black rice vinegar. I was lucky enough to have a tour round one of their vinegar factories, and I found out that their vinegar is reputed for its huge array of health benefits….