• Photo of my Pumpkin Risotto recipe with parmesan in the background

    Pumpkin Risotto

    This recipe will teach you how to make a chef-standard risotto. This hearty, seasonally risotto is a perfect autumn comfort food! An excellent dish for a dinner party or to make for family and friends.

  • Side shot of my Italian Sausage Pasta recipe

    Italian Sausage Pasta

    This Italian sausage pasta shows that less can be more, its packed full of flavour and easy to make! This recipe pairs well with dry wines. A perfect meal for a family dinner or a romantic dinner.

  • puy lentil soup in a white bowl with a piece of toast

    Puy Lentil Soup

    In this Puy lentil soup we use humble ingredients to create something delicious. This Puy lentil soup is vegan, requires just one pot and can be made in 1 hour.

  • My finished Spaghetti Bolognese photo

    Spaghetti Bolognese

    Spaghetti bolognese is probably one of the most popular dishes through out Europe. The combination of beef mince, tomatoes, parmesan & herbs, creates something delicious thats easy to make.

  • A traditional Ragù alla Bolognese recipe top shot photo

    Ragù alla Bolognese

    Ragù alla bolognese also known as bolognese sauce is a meat-based sauce originating from Bologna in the region of Emila-Romagna. In 1982 the Academia Italiana della Cucina officially registered the recipe with the Bologna Chamber of Commerce. The registered recipe states that Bolognese sauce must contain onions, celery, carrots, pancetta, ground beef, tomatoes, milk and white wine.

  • Side shot photo of my mixed bean chilli recipe

    Mixed Bean Chilli

    This Mexican mixed bean chilli is delicious and super easy to make. In this mixed bean chilli I use Mexican flavours which creates a bowl of warm, aromatic and smokey chilli. This recipe is also made using just one pot.

  • Croque-Monsieur taken from my old bistro

    Croque-Monsieur

    Croque-monsieur originates in France and is used as a snack in French cafés and bars. Croque-monsieur is a baked or fried ham and cheese sandwich with bechamel sauce. The sandwich had its first appearance on a Parisian café menu in 1910. An alternative version is the Croque-Madame which is topped with a fried egg.