Just over a month ago, I had travelled from Yorkshire > London > Amsterdam > Paris > London by tra

A few weeks ago, we were sitting down to a Netflix series (either age or exhaustion has had a battering of my

As this blog is supposed to be about cooking, I thought I should focus on a recipe rather than jump to my usua

I would be first to admit that whipping up a vegetarian dish is far from my normal for a Sunday lunch. Then ag

A good few months ago, I started to dabble with making savoury crepes which had a real flavour irrespective of

"I love rice!" - is something I hear on a very regular basis from Marlini- hardly a surprise when rice is so c

Only last week, I was discussing with Pavol ( a super talented Slovakian database guy I work with) my weekend

As I sit at my desk in my beloved man cave on New Year's Eve writing my first recipe for 2018 (last twelve mon

Just shy of four months ago (still inspired by a trip to Sicily), Marlini had the very good idea that we shoul

Ever since watching Quentin Tarantino's 1994 Classic Pulp Fiction, I was made aware of the culinary delight th

For many, the humble burger can evoke many fond memories and can deservedly be considered a truly lip smacking

My homage to Sicily continues. Thank you for reintroducing me to the wonderful herb of Oregano - something I h

  Nearly five weeks to the day, I did what I try and do every time a birthday comes around - (OK, this ye

`

I am sure that I have stated somewhere before that if it wasn't for the occasional carnivorous pleasure gained

At the very end of July, I spent a truly delightful long weekend with my far better half in North Yorkshire. T

This year, I had the great fortune to spend a week in the beautiful old harbour town of Chania, Crete. I wante

It is not uncommon that, when time permits to shop for fresh ingredients, my eyes do the buying and I end up w

The very first time I had a Rosti (or so I thought) was at the tender age of 10, when the mother of one of my

Time poverty has really been a curse of late (hence no new posts in an age), not helped by trying to juggle a

The very first time I had ever tried Boeuf Bourguignon was at the age of 10 when staying with my great aunt Mi

New year. New start. Ditch the bad, consume nothing but goodness. Lose 3 stones. Find a purpose to ironing. Cy

Well, this is a first. Creating a recipe, photographing it, eating it then, four weeks later, sitting in a hot

The humble bagel. Or is it, beigel?. The roll with a hole. That slightly chewy bread which makes a great snack

Dear oh dear, I have been so guilty of neglect at Love the Kitchen... this must be the longest hiatus without

Every so often (and far less than I wish I could muster) I go on a cycle ride with friends. Not only is my day

Some time ago, I regularly used to buy ready prepared spatchcock Poussin from Gressingham, the remarkable duck

This is it. A milestone. The big fifty (recipes posted to date on Love the kitchen). And what did I choose to

Wagamana can do it. ITSU can do it. You can do it. No, I am not suggesting you sell up and risk all to start y

My pursuit for quick, tasty, and nutritious meals continues - all the more with my new job. Last week, I left

Twenty years ago, almost to the day, I made the most spontaneous decision in my life... I accepted a job in a

Life, it seems, has taken a really positive turn of events. Up until about 3 weeks ago, (and to be honest, a p

I would love to claim to be a superfood guru who would wilfully substitute red wine for broccoli juice and liv

Anyone reading this right now must be thinking that I have either become bone idle, or am totally exhausted in

A little while ago - almost four weeks to the day - two things happened - I had my work Christmas party, which

Due to the joys of the working week, breakfast is a typically pedestrian affair - one of need, not one of enjo