olive oil

Baked Whole Sea Bass with Mediterranean Vegetables

Spanish Tortilla Omelette with Chilli, Thyme, and Garlic

Tomato Bruschetta with Chilli

Fusilli pasta with pesto and griddled Mediterranean vegetables

Fragrant Spinach Rice

Italian Oregano Flatbread with Goats Cheese and Pear

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…

Smoked 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…

Grilled Halloumi, Chicory, and Mango Salad

I really enjoy salads as a starter – and also a really good opportunity to get creative. To date, I have cobbled together: A Watercress and Pomegranate Salad; Smoked Mackerel, Blueberry, and Fennel Salad; Flambéed Pear, Blue Camembert and Walnut Salad; and finally my version of the classic Salade Niçoise . I have made many…

Chimichurri Tuna Melt Panini

My approach to cooking is most definitely liberal – then again I would extend that statement to much of life in general. Whilst there are times that I will follow instructions to the letter (I do enjoy reading a product manual more than the average Joe), there is many the occasion that I will not…