Yes yes! It’s still chicory season, at least until the end of April, and oh so healthy! Full of vitamins A, B and C and loads of other healthy minerals. Don’t like the bitter taste? Then you haven’t cooked it like this yet! These little babies are first blanched and then slowly sautéed and caramelised in honey, orange juice and thyme. Together with large pasta shells coated with a creamy gorgonzola béchamel sauce, oh baby, this is good! (of course you can use any other pasta as well Print Recipe Caramelised Chicory (Witlof) with Cheesy Gorgonzola Conchiglioni Rigati Pasta (1 votes, avera ..read more

It’s still winter and wet and rainy and grey. You need this! Cheesy mash, crispy crust, soft and creamy on the inside. And underneath? A minced lamb & vegetable sauce. Simple ingredients, amazing flavours! Print Recipe Gordon Ramsay’s Shepherds Pie (No Ratings Yet) Loading... Dinner – British By Saffron & Gordon Ramsay – Serves: 4-6 Prep Time: 30 minutes – Cooking Time: 30 minutes – Total Time: 1 hour Ingredients 2 tbsp olive oil 1 kg amb mince 1 large onion, grated or finely chopped 3-4 cloves garlic, grated 1 large carrot, grated 1 celery stalk, finely diced 2 tbsp worcest ..read more

Ok, ok, the house still smelled like a Greek BBQ the next day, but it was sooo worth it! I love the smokey charred flavour of the lemony chicken gyros. It’s marinated for 30 minutes (longer even better) in a mix of lemon juice, olive oil, oregano, pepper and salt and then just simply grilled on hight heat until charred and yummy. Let rest for a few minutes in aluminium foil and you’ve got some amazing juicy chicken on your hands. The secret to juice chicken thighs or breasts? Grill them whole and only slice them just before serving, this will keep the juices in the meat. I served it on homemad ..read more

This technique certainly looks impressive but it’s surprisingly easy to do. I love making hasselback potatoes, but this is the first time I tried this technique on beets and I’m super happy with the result: Crispy and charred on the outside, soft and sweet on the inside. Topped with a herby dill sauce and served with a chilled and savoury lemon yoghurt. What a treat! Prefer to keep it vegan? Use a non dairy based yoghurt! Print Recipe Hasselback Beets with Dill Sauce & Lemon Yoghurt (No Ratings Yet) Loading... Dinner, lunch – Scandinavian, Swedish By Saffron – Serves: 2 Prep Time: 5 ..read more

When we were in Ireland we had soda bread in pretty much every B&B we stayed at. Homemade, freshly baked, deep intense favour, sturdy, crumbly and amazing with a good slather of salted butter and a dollop of jam. And above all: everybody has their own recipe, we never had the same soda bread.  I’d already heard it was a simple recipe but I didn’t realise it was THAT simple. It literally takes 5 minutes to whip together and then placed in the oven for 50 minutes. That’s it! I’ll definitely be making this again.  Print Recipe Irish Whole Wheat Soda Bread (No Ratings Yet) Loadi ..read more

It’s still summer, so summer dishes I’m still making! An easy week night pasta dish with zingy flavours and bright green veggies. Delish! Print Recipe Creamy White Wine Linguine with Lemon, Bacon, Spinach & Peas (No Ratings Yet) Loading... Dinner, lunch – Italian By Saffron – Serves: 2 Prep Time: 5 minutes – Cooking Time: 15 minutes – Total Time: 20 minutes Ingredients 150 - 200 g pasta of choice, I used linguine 150 g sliced smokey bacon (leave out to make it vegetarian) 75 g peas, frozen 200 g spinach, roughly chopped 1 small shallot, finely chopped 2-3 garlic cloves, minced 2 ..read more

Welllll, sauce might not be the right word. After the tomatoes have roasted for about 40 minutes, you’re left with blistered tomatoes swimming in their own liquid gold, this is pretty much it. No blending, or sauce making actually happens. The juices are truly to die for. There are so many ways to serve this sauce: tossed with your pasta of choice, dip ip the juices with some bread, serve it with some whipped lemon feta. So many choices! Print Recipe Super Easy Oven Roasted Tomato Sauce (No Ratings Yet) Loading... Dinner, lunch – Italian By Saffron – Serves: 2-3 Prep Time: 1 minute – Co ..read more

Serrano Ham, Olive & Lemon Albondigas in a Rich Tomato & Sherry SauceI’ve been supple busy lately, so taking time to cook & experiment has been on the side line for a while, to be honest I lost a bit of the inspiration and energy to come up with new dishes. I’m glad I could fall back on so many old recipes, it sure made Rob happy! Today my recipe wishlist is at an all time high so I can’t wait to get back into it! Yesterday I made a Tapas dinner, which is quite challenging for just 2 people to be honest. So it became more of a meal than small bites and I stil have loads left over b ..read more

This is one hell of a vegetarian dish: the Madeira mushroom sauce is rich and full of flavour, the mushrooms are caramelised and juicy, the burrata adds an extra creamy layer and the little cress leaves are peppery and fresh. So good! For vegan just leave out the burrata, super tasty as well! Print Recipe Pappardelle with Madeira Mushroom Ragout, Burrata and Cress (No Ratings Yet) Loading... Dinner – Italian, Portuguese By Saffron – Serves: 2-3 Prep Time: 5 minutes – Cooking Time: 35 minutes – Total Time: 40 minutes Ingredients 200 g dried pappardelle or tagliatelle 1 tbsp olive oil ..read more

Juicy crispy skin chicken in a dark, rich beer & mushroom gravy served on a bed of garlicky, lemony white bean purée. Yes! Let the weekend begin! This is such an easy recipe, it just needs some time. First fry off the chicken on both sides until crispy, ± 10 minutes on each side. Set aside the chicken while you make the mushroomy beer gravy. Nestle the chicken n top of the grave, skin side up and bake in the oven for another 20 minutes until the meat falls off the bone, the skin is crispy and the gravy is just perfect. Recipe inspired by @anna_s_table Print Recipe Beer Braised Chi ..read more