Recipes

My recipes. Made by me for me. And because they are mine and for me I will avoid the usual bollocks when you get to a recipe website: you’ll not scroll for ages until you either lose the will to live or eventually find the ingredients list, you will not hear about a secret restaurant in the foothills of Italy where nonna used to eat pureed Cavalo Nero with foot mixed pasta while weaving baskets out of human hair, there will be no tedious preamble – except this bit, no stupid measurements in cups that make absolutely no sense, and strictly no photos (I am changing my mind about this).

This is a record of recipes I created, modified and collected in a pocket book over time, which I am now transferring to the internet so I can access it anywhere. They are not for you. If you want to try them out please feel free. If you find them useful that’s great. Having said that if you try any recipes and they don’t work out, it’s a terrible shame, but I don’t want to hear about it. You will find comments are turned off and you won’t find me on social media.

  • Biscotti / Cantuccini

    Biscotti / Cantuccini

    Ingredients Method The ‘bi’ in biscotti means two. Or double or twice. Twice baked. So get ready for a fairly long but very simple process. Turn on the oven to 150°C. First Bake Mix all the dry ingredients together except the whole nuts. Lightly beat the egg. Make a well in the middle of dry…

    Read More

  • 3 Ingredient Biscuits

    I like each of my biscuits to be the same size so I weigh them. It might be a bit anal but I don’t want too much variation in size. Mine are 16g each. But you can choose any weight you like. 20g are a good size and you’ll get 38 biscuits. If you want…

    Read More

  • Courgette Curry

    Ingredients Method If like me you planted 3 courgette plants thinking it would grow just enough courgettes for us to eat and now you have way too many courgettes and the glut is something you need to deal with, you need courgette recipes. Lots of them. You can have them in spiralised in smoothies, grated…

    Read More

  • Oaty Nutty Crumble

    Ingredients Method Finger squidge the flour and butter together until it turns into crumblets. Add the rest and mix. Put on the top of apple, rhubarb or other fruit for a nice crumble. To cook 200 degrees Celcius 25 – 30 mins.

    Read More

  • Fran’s Malt Loaf

    Ingredients Method I swear this is how I got it. To call it brutally succinct wouldn’t be an exaggeration. I imagine over time and through practising I can do this recipe justice and maybe fill in some of the blanks so any fool can follow along.

    Read More

  • Ginger Cordial

    Method Takes: 24 hours to steep so be prepared in advance for the wait.Makes: 5 small bottles at 175ml.

    Read More

  • Basic Risotto

    Basic Risotto

    This Risotto recipe can form the base of nearly all types of Risotto., you could even try it with pearl barley instead of rice. I’ve added a couple of my favourite variations below. Method Variations: Mint and Pea Risotto This is really simple. Roasted Squash Risotto This is a bit more involved. I cook the…

    Read More

  • Sourdough Focaccia

    Sourdough Focaccia

    This makes enough focaccia to fill one of Campbells Rofco trays which are split into 4 sections. I went through various recipes, from all the usual suspects perched on their first page of Google, like guardians of the bread Kingdom, but I found none that worked for me. So I took what I needed from…

    Read More