Dad in the kitchen strikes back. It’s been over 6 months since I published my last recipe. In the meantime I managed to leave my old job, set up a business as a self employed mortgage and protection broker and continue to look after my two little monkeys. Finding time when you are trying to build your own business is a serious challenge but Christmas is nearly upon us and I thought it would be nice to share my family... Read More Read More ..read more

Welcome back! It’s been over 12 months since I published my last recipe and I can only apologise. Last year has been hell of a ride and many of us had to rethink how we live our life. It’s one of the reasons why I chose to share this particular recipe now. I wanted to show you something simple yet very enjoyable and butternut squash purée is just that. I can even risk a statement that it is an easiest... Read More Read More ..read more

It looks like sourdough has became very popular since the beginning of lockdown. I can see freshly baked sourdough bread almost on every other instagram post. Music to my ears, or rather feast for my eyes. If you follow my blog you probably know that I was a dedicated sourdough baker long before it became so fashionable. For me however sourdough is not just about bread. It has more uses than you can imagine. If you don’t believe me check... Read More Read More ..read more

When you are reading this you are probably isolated in your home with plenty of pasta. Yes it must be in your larder since there isn’t any left in supermarkets. Or, maybe you found this recipe when all of this coronavirus mess is over and you still have plenty of pasta left from stockpiling. Either way this recipe will give you a chance to use it in a quick and delicious dish. There are hundreds if not thousands recipes for... Read More Read More ..read more

I call this bread 3 grains because it is built on barley levain, made with wheat flour and buckwheat flakes crust. Also, I call it rustic… well because it is rustic! My wife likes wheat based breads for their open texture and lightness. I on the other hand prefer distinctive flavours of rye or barley. The problem with these grains is that they have very little gluten so the breads based on rye or barley are usually quite dense. This... Read More Read More ..read more

My children are not massive fans of crêpes (or other pancakes in general). It’s odd, I know but it is my reality. Give them chocolate crêpes however and we’ll have a completely different story. They love them! Problem is that chocolate contain caffeine which does not combine well with kids. Until recently I was only aware of carob in it’s syrup form. Thanks to buywholefoodsonline.co.uk I recently discovered that you can get carob in powder form. It makes a great... Read More Read More ..read more

Today I want to share my recipe for naan breads. Forget about the pre packed, shop bought variety. Try this recipe and make your own. You will never go back to the mass produced alternative ..read more

What you don’t want is a heavy lunch when it is nice and sunny outside. Rocket leaves mixed with pear and homey mustard dressing is a perfect combination of peppery and sweet flavours. Add goat’s cheese for creaminess, walnuts for a bit of crunch and all you need is a warm, sunny day to enjoy it ..read more

Sea trout with creamy mustard sauce is a perfect light summery dish ..read more

Shrove Tuesday came and went. What stayed is my memory of one of my favourite desserts: Crêpes Suzette. I know, I know! I missed the pancake day with this recipe. Believe me, being a dad of two is not easy. Enough excuses, better late than never. And I simply cannot make myself wait another year to share this recipe with you. I must confess, I am have a soft spot for pancakes in any form. Drop scones, American pancakes, crêpes... Read More Read More ..read more