Shakshuka with Merguez Sausage Brunch is one of my favourite meals of the day. A good one will set me up nicely with a nice buzz to tackle the day ahead. It’s usually a weekend affair for me where I can take my leisurely time…
Low and slow cooking is the best and when it comes to meat, a pork shoulder is one of the easiest to cook. Just season, cover, and bung it in the oven and leave to cook for several hours. Once cooked the meat will…
I wasn’t going to post this, what with all that’s going on. But, at the same time I feel quite proud to say that Food I Fancy Backgrounds (F.I.F Backgrounds) turned 1 this month! Made it through the first year – whoop! Things have slowed given…
In collaboration with Wiltshire Chilli Farm Fishcakes If you’re looking for a meal that you can make with some store-cupboard basics, fishcakes has to be right up there as one of the best. This recipe is made with tuna as I always have some in…
Spiced Potato Scotch Egg Potatoes feature heavily in my meals because I find them versatile, satisfyingly comforting and more than a side dish. Eggs are also a staple, so figured I’d combine the two. Here’s a delicious Spiced Potato Scotch Egg recipe. It’s baked rather than…
In collaboration with Wiltshire Chilli Farm Battered Brussels Sprouts Brussels sprouts are like marmite, you either love ‘em or hate ‘em. I’m a lover. And why have ordinary Brussels sprouts when you can batter and deep fry them – ooh yeah. And then take…
Asparagus, Egg and Wild Garlic Crumb I don’t know what’s going on with this weather, but I’ve created a lovely seasonal recipe with foraged wild garlic from a recent trip to Wales. You don’t have to go to Wales to find wild garlic. They tend…
Hands up if when you were a child you used to eat corn on the cob like a typewriter cartoon-style? I did, and whilst I may not eat it like this nowadays, I still like to get stuck in with my hands and nibble on…
Curry goat is one of my all time favourite dishes and what differentiates a Caribbean curry goat to any other, is the use of scotch bonnet peppers. This amazingly hot pepper has a great distinctive flavour, which delivers a deliciously fruity note. However, the pepper…
I cook fresh food as often I can and I’m lucky to be able to get the majority of my ingredients from some of the fabulous markets nearby. I would usually do a modest shop, cook in bulk and eat whatever it is throughout…
Weekends are when I spend the most amount of time cooking, but during the week I tend to fancy something quick and simple, so I can spend more time watching trash TV, socialising, reading or of course, blogging. Pasta, risottos, stir-fries and salads, among others,…
