This week I’m cooking big batches of food. I’m headed to a damson festival, where I learn how to cook traditional damson jam in a copper cauldron. I’m also cooking a chilli con Mettwurscht at a scouts camp.
In my kitchen I whip up an Indian-inspired lentil soup and I make a redcurrant jam with a hint of rosemary.
A lovely dish to celebrate the end of summer! As September is…
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There are so many good regional dishes in the South of France,…
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Whenever I go out to eat at an Indian restaurant, I have…
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I love a good daal – Indian spiced lentils that are pure…
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I’ve been to Asia many times, and have even filmed a whole…
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I really love dumplings and I’ve been playing with fun fillings for…
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I love a good aubergine parmigiana – melting slices of aubergine layered…
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Let me admit it: until I met my friend Elisa, my gnocchi…
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Oh nachos! I think it’s one of the most popular party and…
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I absolutely adore tacos, and I dream to visit Mexico one day…
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I absolutely adore Pastéis de Nata and I have never eaten better…
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Last year I did a 3-week road trip through Portugal, and I…
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In Israel food is a celebration. Wherever you go, you will find…
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I’ve always loved hummus and been making it for years. But on…
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A few years ago I was lucky enough to do a trip…
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Say hello to my “Staycation Recipes” series, which aims to get you…
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In this episode I’m cooking a dish from my favourite destination of…
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These decadent brownies are sure to be a crowd pleaser! Gooey dark…
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Kachkéis is as Luxembourgish as it gets! A stringy melting cheese with…
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This dish immediately transports me to Jaffa beach in Tel Aviv… I…
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