We’ve had a few non-pasta recipes as of late, so it’s high time that I post another one! It’s very much in the depths of autumn now, so the fresh summery produce of a couple of months ago is starting to fade from memory somewhat (even with today’s global food market you can still generally find the same stuff in the supermarket year-round, but it’s never as good as when it’s in season)...

I’ve been holding onto this recipe for a little while - we’ve had quite a warm summer here in the south-east of the UK so it didn’t quite feel appropriate to post such a hearty and warm dish while all I wanted to eat was salad and ice cream...

Contrary to what gets posted on this website, I do sometimes cook and eat food other than pasta! This is one of those dishes -a green, fresh noodle dish which comes together relatively quickly and feels like you’re eating something that’s good for you...

All I need to say to introduce this recipe is that I love mushrooms. They’re my favourite vegetable (I know, they’re not even technically plants, but let’s talk in culinary terms), and combined with carbs and cheese they make my heart sing and my stomach happy. This recipe is a combination of two delicious recipes which I’ve come across over the years…

We’re approaching longest day territory here in the UK right now. The maximum hours of daylight in the year reaches 16 hours and 41 minutes in a matter of a few (long) days, meaning our evenings stretch gloriously out in front of us throughout the summer months (the depths of winter, where we barely get eight hours of light, is another matter)…

Spring is slowly but surely heading into summer (even if the amount of rain we’ve been having seems to suggest otherwise!) and with it comes a general dislike for putting the oven on. Since last posting we have moved from our stuffy flat into a far cooler house, but even now when it’s getting a bit toasty outside it’s better to keep the kitchen heat to a minimum…

This week begins “back to school” season in the UK. After six weeks of freedom and less traffic on the commute to work, normality resumes, routines get re-established and lunch boxes are retrieved from the top of the cupboard ready for action again.

Long time, no blog (?)! It’s been a busy few months since I last shared a recipe, and while I’ve still been cooking away (girl’s gotta eat) I’ve had the small endeavour of planning a wedding keeping me occupied. We had a fairly long engagement allowing us to get the big things booked up early and take our time on the details, however everyone was correct in saying that as soon as last Christmas was out of the way, time would fly…

Autumn is well and truly here in the Northern Hemisphere - it’s dark by 4.30pm, work Christmas dinners are in the planning stages and the leaves are very much in the process of falling off the trees and making a crunchy carpet on the floor…

Legend has it that when St. Michael the archangel kicked Lucifer out of heaven, he landed on a blackberry bush and, ahem, weed all over it. This piece of folklore states therefore that blackberries should not be eaten past Michaelmas (29th September) for this very reason, but I see it as all a better excuse to embrace blackberry season while it’s still here…