Spaghetti Bolognese Frittata

The best part of making a Spaghetti Bolognese is making enough so that there are left overs for the next day to whip up a yummy frittata. This is similar to a quiche but without a crust and can be cut up into smaller bite size pieces served at room temperature as a snack with... Continue Reading →

Elegant Ham & Cheese Melt

Inspired from the French Classic - Croque Monsieur - my version uses the base b├ęchamel sauce but instead of Gruyere I use mature cheddar and Parmigiano Reggiano. For the bread I use nice crusty sourdough giving the sandwich a delicious crunchiness which compliments the smooth & silky luxurious cheese sauce. Ingredients (2 Sandwiches) 50g soft... Continue Reading →

Steamy Mussels in White Wine and Garlic

As part of my professional career, I design seasonal menus for restaurants. October - March are good months for mussels in the UK so I include recipes similar to the one below on the Autumn / Winter menus because of the ease of cooking and the sea fresh heady steam that comes from it. Always... Continue Reading →

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