Butternut Squash & Feta Tacos

A weekend meal doesn’t have to been a big deal – the simplicity of a build your own taco keeps everyone satisfied and gets everyone involved.

Tacos are one of the finest dinners you can make – totally adaptable and a great meal for those looking to cut down on the meat in their diet – layers upon layers of flavour means you simply do not miss the meat! This taco recipe takes advantage of the sweet squash carrying the salty feta and spice mix perfectly.

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Paprika & Chorizo Hummus

Mix up the textures and flavour of your ordinary hummus with the addition of paprika, cumin and some crispy chorizo.

Hummus (or houmous?) is great for lunch or for a healthy snack and it’s super easy – easier than you think, and only uses a few ingredients and some cupboard staples. You can say goodbye to plain ole’ hummus with this recipe – spiked with paprika and piled high with crispy chorizo and crunch chickpeas.

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The Best Basque Cheesecake

Just five ingredients and a hot oven help create one of the latest dessert trends that breaks all the rules.

When I first heard about Basque Cheesecake, I was somewhat confused. Here we have a dessert that you intentionally burn. Alrighty-then. The more I read about it, the more it made sense. I mean, why not? I love using burnt butter – like in my White Chocolate & Honeycomb Cookies, and one of the my favourite cakes I made used burnt butter in the icing (Creme Brûlée cake, coming soon!), and so I guess it makes sense. With this cheesecake, it creates a super toasty crust that barricades the creaminess and when the contrast is as good as that, it’s hard not to fall in love.


Serves: 10

870g cream cheese
500ml double cream
300g caster sugar
6 eggs
50g plain flour
2 tsp vanilla bean paste (optional)


Grease and line a 10″ springform tin with parchment paper – have it rise at least 2″ above the top of the cake tin. Don’t worry about it being neat and tidy, just ensure it covers the entire tin.​

In a stand mixer, or a bowl with an electric mixer, beat the cream cheese and sugar together for a few minutes until fully combined. Add the eggs – one at a time, continuously beating as you go. Once all the eggs are fully combined – and you may have to scrape down the bowl a couple of times, add the cream and vanilla, if using, and beat on low for just a minute. Then beat in the flour for 30 seconds until fully combined. 

Basque Cheesecake - Recipe - Food Blog

​Pour the mixture into the tin and bake. Check after an hour – if it looks dark enough, remove the from the oven and leave to cool. If it needs a little more, you can leave it in for another 10 minutes. The cheesecake will have risen quite dramatically and there should be a wobble if you give it a gentle shake. ​

Leave to cool completely before serving. The cheesecake will collapse and crack, which is what you want and part of it’s charm. Serve cold as is or with a dressing of your choice. This is good to be kept in the fridge overnight if you wanted to make it the night before. 

Shoestring Fries

You don’t eat these for your potato intake. You eat them for the absolutely crunchy, salty morishness.

Look, I get it: potatoes are King, and the cornerstone of most great meals. You have the entry-level, everyman potato dish of fries all the way through to the most luxurious potato dauphinois. These Shoestring Fries are not difficult nor fancy, they’re not rich or expensive. They’re cheap, they’re low-rent and they’re all the better for it. You need a salty ‘eat me by the handful in front of a movie’ kind of dish? You got it.

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Pistachio Pesto & Parma Ham Sandwich

This pesto forgoes the pine nuts in place of something more substantial – pistachios. Give it a chance – you might be surprised.

Sometimes all you need in life is a sandwich. Isn’t that a motto? This Pesto is paired with Parma Ham and Mozzarella for a tricolour, Italian open-faced sandwich that is not only bursting with flavour, but also tries something a little different – pistachio pesto.

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Gnocchi with Gorgonzola & Prosciutto

Gnocchi is a fantastic carrier of flavour – and you don’t get more flavoursome than blue cheese and prosciutto.

There’s a lot of misconceptions about the difficulty when making gnocchi – in truth, it’s easier than you may think, consists of very few ingredients and it one of those things that tastes one million times better when homemade. Granted, it takes a little time, but this is time that should be used to unwind. Get comfy, put on a good podcast or record and take your time to shape the gnocchi. There is very little more rewarding.

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Grapefruit Curd Tarts

A twist on the classic Lemon Tart, with this one using another citrus favourite instead.

Lemon Tart is one of my favourite things in life, let alone the kitchen. However, even I like mixing it up a little bit and this Grapefruit Curd tart is just that – reminiscent of something classic with a twist of something new. Grapefruit Curd is super easy and super delicious. Topped with toasted meringue and some passionfruit for added zing.

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3 Ways to Use Salsa Verde

Here are 3 amazing ways to use Salsa Verde.

Salsa Verde is a dressing from the Gods. No joke. It’s super herby and garlicky and is great with a whole host of dishes – whether it be as a great accompaniment with a tapas-style starter or as a wonderful dressing on a main dish. See three ideas on how to use Salsa Verde below. You won’t look back!

On Potato

These Shoestring Fries scattered with Salt and drizzled with salsa verde make the perfect late-night snack or side dish. Salty, garlicky and crunchy, they hit your tastebuds and fill your senses. Comfort food at it’s finest.​

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Risotto Bianco

Cheesy and creamy, Risotto Bianco is a classic dish that cane be utilised in a number of ways.

I never used to be a fan of Risotto – there was just something about it I found rather bland. I know. I know. What was I thinking? It wasn’t until recently I truly embraced risotto – not just the versatility, but also the preparation. To take the time to make a risotto, enacting patience… and pouring double the measure of wine so I can drink half while cooking. Right?

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Chorizo Nachos

So many flavours come together in this dish it sends your tatsebuds wild.

Nachos are my guilty pleasure. Hell, no. They’re actually just a pleasure. There is zero guilt here. This recipe has quite a few elements, all complementing one another but the star… the star of the dish has to be the chorizo – get good quality chorizo and cook it this way and you may never want chorizo cooked any other way again.

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About Basque Cheesecake

Basque Cheesecake is gaining in popularity. Here’s why.

One of the crazes of the year has to be Basque Cheesecake. Not only does it sound too easy to be true, but it also sounds like an actual accident. Basque Cheesecake, in summary, is a burnt, crust-less Cheesecake. Yes, you read that right: you’re supposed to burn it. On purpose.

The cooking process is simple: you bake on high, for over an hour. In doing so, you essentially scorch the top and sides of the cheesecake, creating a burnt finish. In doing this, you do away with the need for a crust because the texture you get from the burnt edges simulates it.

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White Chocolate & Honeycomb Cookies

I’ve taken inspiration from BA’s Best Cookies, made a few alterations and added some delicious honeycomb for a new level of flavour.

Once upon a time, BA’s Chris Morocco make what is hailed to be the best cookies in the world. Do I believe him? Hells yeah, it’s Chris Morocco. He has the senses of a ninja so if he says something tastes good, he no lyin’. I took inspiration from Chris’s recipe – mainly the burnt butter, which is something i’ve messed around with before in cake, and added some extra little goodies in there to really pimp up the deliciousness. Not better. Just different. Honest, Chris.

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Hickory Salmon & Greens

The intense smokiness from the rub complements the salmon perfectly.

Salmon is such a versatile fish – whether it be smoked, poached, pan-fried or baked, it provides an incredible canvas for us to utilise. In this recipe, I’ve put together a deep, smokey spice mix that coats the salmon, creating a crust, and served it with a garlicky spring onion dressing.

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