Here’s a dish that’s not a new idea; sometimes, you don’t need to reinvent wheels. Tried and true flavours simply work, and they work for a reason. PB and J. Pineapple and ham. Chocolate and mint. Lemon and fish. Maple syrup and bacon. They go together. That’s it. No need to overthink it. Beetroot and barley are another timeless combo…

We love a winter salad! And, as fundamentally lazy types, we like one that’s shaved and raw because it’s nice to have a break from the stove. The key here is in the fine shaving; did you know that the way your food is cut affects the way it eats and tastes? Well that’s our theory anyway, and it’s very true here…

We bought you double-crumbed chicken, now we’re bringing you double-trouble pumpkin pasta! There’s nothing tricksy about this recipe; a smooth pumpkin sauce coats the pasta, with golden roasty bits of pumpkin for scattering over the top before you serve…

We ask All The Questions around here. Such as, ‘what’s better than crumbed chicken?’ Parmesan-crumbed chicken, duh! And, ‘what's’ better than parmesan-crumbed chicken?’ DOUBLE parmesan-crumbed chicken, of course. That’s right…

There’s a certain kind of tyranny baked into a recipe. “Cut that this big. Weigh those precisely. Use this sized pot. Cook for exactly this amount of time. No, DON’T stir yet. OK, stir NOW. And put a lid on that, would you?” …

If you’re going to make a meatloaf, you may as well make one with knobs on, no? That’s our philosophy anyway and the Sicilians, bless ‘em, agree; this dish is based on a homey Sicilian dish called polpettone. Which is simply Italian for ‘meatloaf’…

Oops. We’ve been doing pesto ALL WRONG. Well, pretty much wrong. We just heave all the ingredients into a food processor, blitz the hell out of them, then presto! Pesto!…

Holy banging bangers, Batman; can sausages actually get better than their lovely, snag-y self, or what? We reckon they can and here’s Exhibit A… our sausage ragu. Perfect for tossing through pasta, it’s easy to make and is brilliant during these…

The assignment? To turn a whole heap of English spinach into something everyone would love, and that wasn’t too, you know, spinachy. An overload of spinach tastes ever so slightly metallic. Spinach soup doesn’t ring my bells…

We never met a meatball we didn’t like, We l-o-v-e meatballs. The global meatball repertoire is huge; think polpette (Italy), kofte (Turkey), keftedes (Greece), albondigas (Spain), bakso (Indonesia), bun cha (Vietnam), frikadeller (Germany, Scandinavia and Poland), bitterballen (Netherlands) and the like…

Canned seafoods are quite the thing lately, aren’t they? Although the French (who pioneered sardine canning in the early 1800s), Spanish and Portuguese have known for quite some time that fish in a can is fab. While you can drop serious coin on boujee canned fish brands…

We genuinely love cooking with lentils, chickpeas, beans et al. They’re not only delish, they’re great contenders for filling, budget-friendly, delish dinners that are perfect for coping with the exhausting, ever-increasing cost of living spikes. We figured it was worth resurrecting the concept of home-made baked beans; yeha they’re cheap to buy…

It’s hard to make brown, stewed or plain-looking food look yum, and making food look yum is always the mandate in this crowded online space, no? There is just so much purdy food out there and we don’t pretend to compete. But what this humble soup lacks in Lights! Camera!…

Barely-cooked broccoli is the absolute worst in our world – such a punish to eat, with tough, chewy stems and that trail of vegetal matter settling so attractively between your teeth. Our remedy? To finely chop the broc (leaves, stems and all), combine it with lemon juice, a tonne of garlic and anchovies…

Brains, Intestines. Liver. Kidneys. Tongue, tripe and tails – the whole nine yards. If you’ve been to Europe, South America, Asia, Africa, the Middle East or the Subcontinent (basically anywhere not overly Anglo), visited local food markets and squizzed the fresh produce, you’ll know that in actual food cultures, everything’s on the table…

Here’s a cheese-heavy pasta dish that’s the kind of simple thing to make when you can’t be arsed to properly cook… which, if you’re anything like us, is maybe quite often.  All you do is cook some dried pasta (a tube-y one works great), then heave it into a large pan with some of the pasta cooking water, lemon, herbs, ricotta, a bit…

Can we talk about chicken skin? (That’s a rhetorical question; we’re bloody talking about chicken skin). Peruse supermarket fridges where assorted poultry parts lurk, witness the pallid, pink, skin-free horror and you’ll be asking the same question as we regularly do... where the heck does it all go?…

Lately, we’ve been making tomato sauce like there is no tomorrow; maybe there is no tomorrow? Existential crisis/neurosis aside, our freezers are full of the stuff. When it’s winter, and fresh tomatoes taste like shite, we’ll be ever so glad of a never-ending supply of sauce for pasta…