The parsnip.  Not a very exciting vegetable on its own and certainly one that always seems to be left lurking when my vegetable box is almost empty, but one which works incredibly well with other flavours.  A curried parsnip soup is one way of using this vegetable which is becoming pretty well known, so [...]

What I present to you here is the time honoured method of making pasta; one egg for every 100 grams of flour. It is important to choose a “00″ type flour and to use organic eggs (these give the pasta a delightful yellow tinge). Other than that, it’s just about the kneading. You don’t even need a pasta machine, although I do find the repetitive rolling of the machine method strangely satisfying.

This is another healthy recipe, perfect for those of you who fancy losing a few of those extra pounds you gained over the Christmas period. Both the broccoli and cauliflower are excellent detox ingredients, while the chilli is great for releasing endorphines – those natural feel good chemicals in your body. Garlic is a great ingredient too, with detoxifying and antibiotic properties. It’s also great for keeping away the vampires!

Sometimes recipes aren’t entirely original; this is one such recipe. I honestly couldn’t tell you where it came from, but I certainly didn’t think of it myself (but have “tweaked” it over the years). It’s also one of those dishes that can be knocked up in around 5 minutes flat.

This is one of [...]

Ok, I could have just called this post “Dumplings filled with Sauerkraut and Mushrooms” – but that’s nowhere near as exotic as this little Polish tongue twister.

This Christmas my wife made the most perfect ones, as pictured – so I just had to take photos and steal her recipe for them! I prefer mine with [...]

This pasta dish comes courtesy of my Father, who has a distinct style of food, generally focusing around fish, pasta, and fresh salads. And lots and lots of wine.

Despite the complicated sounding name this is actually a very simple dish to cook! Amalfi is a city near to Naples on the south coast of Italy, bordering the mediteranian sea. This dish makes enough to serve four people.