flat-leaf parsley

Mussels really are one of my lifelong favourites. I must have cooked them over 50 times, and simply adore the way those juicy critters mop up pretty much any flavour you throw at them. Whilst I am a strong advocate of the more traditional French inspired recipes, I am also a huge fan of a…

It is not uncommon that I adapt an otherwise perfectly acceptable recipe. The reason tends to be far more driven by pragmatism than anything else – the actual ingredients at hand being a regular cause. No deception intended – this recipe is incredibly similar to the Prawn, Squid, and Chilli Fusilli recipe I published a…

Pak Choi is no longer one of those ingredients which require thousands of food miles or a trip to your specialist market to get within your grasp. It is plentiful, and whilst it may be concealed in a random location at your local supermarket, is likely to be there. Depending on where you shop, it…

This is it. A milestone. The big fifty (recipes posted to date on Love the kitchen). And what did I choose to do to commemorate – something so extraordinary simple…but, at the same time, something I have neither seen nor tried before. I now rate it highly ;o) I really am a big fan of…

Fettuccine with Anchovy, Garlic and Lemon

Smoked Mackerel Rillettes with Aleppo Pepper

Menemen – Spicy Turkish Scrambled Eggs

Halal Beef Goulash