• Blog

    Smash cookies

    25 October 2026 - By 

    These are THE chocolate chip cookie as far as I’m concerned. What I’ve been searching for for some time now. Soft, but not cake like; chewy, but not too much; crisp, but only a little. And entirely flexible and customisable with add-ins. But mostly just absolutely delicious. Would be curious what it would be like without the smash… So will try this. But I really like them with the smash, so I’ll go with that. You want the colour shown in the image here, lightly golden only just past pale. Any more than this and you lose that perfect softness…

  • Blog

    Copper well Lane noodles

    23 October 2026 - By 

    I loved these. Couldn’t be more simple, albeit there is a bit of prep, so not as quick as some. Another Dan Dan like noodle, but vegetarian and the dried shiitake mean the meat is not missed. From Szechuan book… Pg. 359

  • Blog

    Ricotta, Blackberry and lemon cake

    23 October 2026 - By 

    Simple and really quite excellent. I would do this weekly ahead of almost anytime, in truth. Soft, but a little sticky and chewy. The lemon is subtle but cannot be missed. The fruit could be interchanged with whatever is in season. I love it. From https://www.theguardian.com/food/2026/sep/11/ricotta-blackberry-lemon-cake-benjamina-ebuehi-recipe

  • Blog

    Chilli oil noodles

    24 September 2026 - By 

    No image, but this is a pretty excellent way to spruce up any old noodles into something really quite delicious. Used a couple of old packs of thick, instant noodles without the flavour sachets that we were never going to eat, and it was a quick delight. Threw on some tinned fish also. Why not? From School of Wok, Pg. 30

  • Blog

    Chocolate Mousse (Anglaise)

    22 September 2026 - By 

    This is an excellent guide on various types of mousse. https://mattadlard.com/recipes/chocolate-mousse-guide Starting with the Anglaise base as it purportedly results in a thicker mousse. And this is confirmed. Big fan of this, thick and luxurious – not like a cheap, airy mousse from a pot. Just wonderful with raspberries, but I think setting it in a larger container and spooning portions out would be my preference as combining ramekins with other things is not a great eating experience. I ended up halving the recipe which was enough for us. However I also increased the sugar to 17g (+7g over the…

  • Blog

    Gochujang Noodles

    22 September 2026 - By 

    The instructions for this are excellent, and the key is the base broth, using gochujang and tahini for a remarkable and quick soup or even sauce depending on what you fancy. And I think that’s the success of this recipe, it is very flexible to your whims. I’ve done this twice in quick succession with quite, quite different ingredients. Including, on this occasion, tteokbokki with a thicker liquid base. It’s great, quick, tasty. With this thicker sauce it ends up becoming very reminiscent of dan dan noodles. Really nice staple. Doctor’s Kitchen, Protein, Pg. 230

  • Blog - Full Recipe

    Veggie Lasagne (two options)

    22 September 2026 - By 

    This is good. Definitely worthwhile… And the main thing I want to note is that cottage cheese is actually a really effective substitute for bechamel. This addition was not part of the recipe, I added it as a creamy element on a whim as it is sorely missing from the base recipe. Is a totally acceptable quick solution for this. Doctor’s Kitchen, Protein, Pg. 160 HOWEVER… For a veggie lasagne, this one is both easier and better… Done earlier in the year. 3 aubergines, cut into 1cm chunksSalt and black pepper6 tbsp olive oil2 garlic cloves, peeled and thinly sliced2–3…

  • Blog

    Red pepper, toms beans & hake

    13 September 2026 - By 

    … Only without red peppers andsun dried tomatoes … Only without red peppers and sun dried tomatoes … Which are key. Buggered for peppers, but I roasted segments of tomatoes for 30 minutes to simulate sun dried toms, which worked well… This is good. Full of flavour, nutritional yeast is yummy, and the textures are great. Hake remains a real favourite, perfect firmness. Very filling and high protein. The tahini is adding very little, I feel like it is lost and zing or other freshness would be better here. Recipe I struxtions feel half arsed, again. The new doctor’s kitchen…

  • Blog

    Banoffee cake

    30 May 2026 - By 

    This is actually very like the banana bread recipe I’ve had in mind in the past, using a sticky toffee pudding recipe as the base, but with added banana. The cream and chocolate are a wonderful addition. Will worth playing around with, also. https://www.theguardian.com/food/2026/may/22/hazelnut-banoffee-cake-recipe-benjamina-ebuehi

  • Blog

    Fried Butter Beans

    25 May 2026 - By 

    Used a packet of cooked beans here in place of the laborious soaking and cooking prices required of dried beans, and while it was very tasty, I think it’s a dish that would benefit greatly from the firmness of a dried bean. These tend towards mush. a hugely flexible recipe though, easy to amend with more veg, and chestnuts, for example. vibrancy from the sumac, spell and lemon are a treat. From Plenty, pg. 214