Rapeseed oil

Used as animal feed and producing an oil that can be used both for cooking and to power vehicles, rapeseed is an extremely useful plant that really took off in the 1970s when it was […]

Macaroni pasta

A form of dried pasta made from durum wheat and traditionally shaped in short, narrow rubes, macaroni is more commonly associated in Italy with soup. Elsewhere, it is most famously associated with a baked dish […]


Most closely associated with the Emilia-Romagna and Marche regions of Italy, tagliatelle is one of the many styles of pasta and resembles a length of ribbon in shape, being between 6.5 – 10mm (¼-¾ inch) […]

Tagliatelle alla bolognese

I’m the first to admit that traditional isn’t my forte and I’m something of a Magpie when it comes to cooking.  But it seems that everyone’s up in arms right now and after the furore […]

Cheesy American beef goulash

This is another of my family friendly staples that often gets knocked up on a Friday night when the kids are grumpy and the parents are tired and in need of something a little comforting! […]

Gooey Nutella marshmallows

Aside from the lack of bacon, this has all of my favourite things!  Nutella, tick!  Coconut, tick!  What’s not to like? These were made for a friend who is a regular recipient of my coconut […]

Cookie dough chocolate pops

My daughter had a play date today and she always likes me to bake some cookies.  Today, however, I decided to do something a little different and rather than the dry, crisp cookies that she […]

Chicken adobo

If it wasn’t clear before, it should be becoming pretty clear now, that I watch far too many cookery shows on TV! Rarely a day goes by when I don’t have one playing in the background […]

Red velvet cookies

It’s been at least 24 hours since I last baked a cookie, so I was coming out in something of a cold sweat! I’ve been wanting to try a red velvet cookie ever since I […]

Three ingredient chorizo pasta

Sometimes, simple really is best and this is one of those recipes I regularly knock up in 10 minutes. I’m not going to try and pitch it as haute cuisine or anything sophisticated but it’s […]

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