mwnch

Whilst this recipe uses mushrooms, you can use many vegetables as this basis of this - jerusalem artichokes, pumpkin, squash, leek and so on.

For an evening meal, I like to serve it with a nice piece of grilled meat, sausages or chorizo.

When thinking of a salad to have with fish, this is hard to beat.

You can vary the herbs, use mint, parley, coriander or marjoram (or any other soft herb) in combinations driven by taste or availability.

Tangy and fresh!

Using everyday seasoning, this is a great, quick way to eat fish when in a rush.

Eat with salad and some rice.

I love Caribbean food, its spirit and its spices. (I love the Caribbean as a whole, but that’s another story - never leave me alone with a bottle of rum.)
A favourite ingredient and one that starts to cover the massive hole in my knowledge of this cusine, is everyday seasoning. A blend of: Paprika, coriander, chilli, garlic and celery.

I use Dunns River Caribbean Everyday Seasoning. Great on fish and meat as a dry coating prior to frying or grilling or as an addition to a marinade.

A long term favourite, few ingredients, 15 minutes to prepare, great for a weekday supper.
Just like me — quick, simple and easy….

At the risk of appearing to only cook with chilli, here’s another fiery recipe - one to get those barbeque buds watering now that spring is just around the corner (a least here in Wales).

A nice variation is a green version of the recipe, using green chillies and plenty of green herbs.

I like to serve these spicy little fingers with a cooling avocado salad (avocado, tomato, fresh coriander, perhaps a little chilli, chop, mix in lemon juice, season and serve).

A time consuming, but always worthwhile process, when time allows the process of making fresh pasta can be both relaxing and rewarding. Especially good when making filled ravioli - recipes coming soon….

To me, a pasta machine is essential, a rolling pin just doesn’t do it.

One of my favourite tipples is a bloody mary - not just good for hangovers, but a great all-rounder, I’m personally partial to one as a pre-dinner drink.

I recently realised that from when I started making them a few years ago with a full range of ingredients I’d some how worked my way down to just tomato juice, vodka and ice so I set about reinventing my recipe, this is the result.

The Worcestershire sauce and Tabasco are must haves and I’m fond of the inclusion of dry sherry. Give it a go, see what you think and adapt.

I love shellfish and I love cooking dishes like this — simple, quick and tasty.

The name comes from the folding and rolling method of incorporating the cheese into the pastry. This method reminds me of the folded steel method of making swords used by ancient Japanese sword-smiths.

Very tasty, very easy and far better than the bought alternatives. Use shop bought pastry, to save time. The mixture of cheeses is really up to you, but I favour cheddar and parmesan.