The recipes here reflect how I actually cook.
Some are made with local shop ingredients and fit into real life, when time is short but flavour still matters. Others are slower and more involved, where the cooking itself is the pleasure and each ingredient earns its place.
All of them are full-flavoured, multi-layered and, without exception, bloody delicious.
Regardless of how much time I have, the end result is never compromised. The quicker, less planned recipes aren’t built on substitutions — they’re designed to make the most of what’s available.
Could you elevate them with homemade stock? Of course. If you have the time to make and freeze stock, that in itself is a pleasure. But with these particular recipes, the margins for improvement are small. The flavour comes from how the ingredients work together, layering and building depth in their own right.
Table of Contents
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