lemon zest

Chilli Tomato and Prawn Cuttlefish Ink Fettuccine

Roast Clay-Pot Lemon Chicken with Garlic and Chilli

Potato Salad with Pickled Herring

Smoked Mackerel Rillettes with Aleppo Pepper

Fragrant Spinach Rice

Linguine alle vongole

Warm chickpea, curly kale and pine nut salad

I would love to claim to be a superfood guru who would wilfully substitute red wine for broccoli juice and live off sprouted mung beans for sustenance. That is not a realistic projection. That does not mean for a moment that there are not certain foods often labelled ‘super’ which I do not thoroughly enjoy…

Black onion seed and sesame bread

Please accept my apologies for the slight hiatus on Love the kitchen. I have not run out of inspiration or ideas – far from it. In the last fortnight I have been dealing with the loss of Aslan, my very much loved cat who suddenly passed away; entertaining parents for a long weekend (great opportunity…

Chicken and Prawn Egg Fried Rice

When I cook rice (or anything pasta, noodles etc), I always like to cook extra for another day. There is a lot of, how do I put it, controversy (too strong a word but it’ll do for now) surrounding reheating rice. All I can do is share my opinion and experience. I think a lot…

Reheating Rice

Reheating Rice I regularly reheat rice I have cooked up to 4-5 days in advance. I will either zap it in a microwave in a cling film (perforated) covered ramekin with a drop of water, or make a recipe like this. Whilst I am sure there are valid reasons as to why I should be…