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Love the Kitchen

Cook. Taste. Devour. Enjoy...

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Contact Love the kitchen

Have you found anything you like/ don’t like or would like to see? – then please feel free to get in touch.

I would genuinely love to hear from you.

You can either email me at: hello@lovethekitchen.co.uk or alternatively complete the contact form below.

Contact Love the kitchen

 

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Welcome to Love the Kitchen

Richard Bewley

After much procrastination I decided in April 2014 to commit some of my favourite recipes and food ideas in a form which is not only useful for me to revisit (my ailing memory is not what it used to be), and also to share with old and new friends alike. Read More >>

Featured Posts

Stir-fried beef in oyster sauce with asparagus & edemame

My wok, which I love to bits, gets plenty of action. It gets connected to my induction hob at least twice a week, and a stir-fry of sorts is definitely on the cards. Having just returned home from a grocery shop after work, I started to unpack what I had bought and and found at…

Read More

multi seed bagels

The humble bagel. Or is it, beigel?. The roll with a hole. That slightly chewy bread which makes a great snack, brunch (or whenever)  used to be a mystery to me, and something so technically demanding I never even bothered to research the method. It is not at all that I am adverse trying out…

Read More

Watercress and pomegranate salad

Watercress, red onion, and pomegranate salad.

This recipe began its life as a garnish to steak. When I first wrote it up, I had the following in mind: “When it comes to the good old meat and 2 x veg, I am quite partial to something hot and vegetable-related to accompany the meat and potatoes. However, where steak is concerned, I…

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Smoked Salmon, Dill, and Red Onion Omelette

Smoled Salmon, Dill, and Red Onion Omelette

I have just been finishing off at work for lunch the remains of the smoked salmon, dill, and red onion omelette I made on Sunday. It is a good thing too, as I needed to be reminded of some of the ingredients I had used in order to write this up. My cooking approach is…

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