Sometimes when I cook, I like to experiment and try new and exciting things. Other times, I don't want to think at all. I just want to put some things in a pan for a little while and then sit down and enjoy it not long after. This sesame chicken recipe is for those other... Continue Reading →
Minestrone soup is a lot of things. It has a sharpness from the tomato, a herby fragrance from the oregano and parsley and a wholesome freshness brought in by the mountains of chunky vegetables. I love minestrone soup (my girlfriend loves it even more) for a number of reasons. First of all, it is simple.... Continue Reading →
Kachumber is a versatile Indian side salad that is incredibly easy to put together and packs a lot of tangy flavour and spice. It works as a perfect side for curries, as a salad on its own or in place of a salsa. What I love about Indian curries is how rich and strong they... Continue Reading →
I've always had a huge fondness for noodles and for simple food, so udon has quickly become one of my favourite meals to slap together when I forget to prepare something in advance. The kombu dashi broth gives the dish a comforting warmth and a gorgeous umami flavour. I use dried kombu for this recipe,... Continue Reading →
Tabbouleh might be one of my favourite side dishes. It's all fresh herbs and vibrant colours. I love the complex flavour profile you get from the sweetness of the nutmeg and cranberry raisins and the sour punch of the lemon. As an apprentice, tabbouleh was a great way to learn how to balance flavours and... Continue Reading →
The thing I love most about cooking is the satisfaction of creating something. There's a wonderful feeling of the flow from idea to conception in the kitchen and making gnocchi really exemplifies that for me. There's something about the shaping of the dough and the cutting and rolling of the little gnocchi balls that makes for a... Continue Reading →
When people think of lamb, they’re generally drawn to the chops or the fillets, perhaps a leg for a roast or a shank for a warm winter soup. Unfortunately, a cut that is often overlooked is the lamb saddle. A middle cut, the saddle contains both loins of the animal and can be used as... Continue Reading →
