About

This site is to keep track of recipes that I cook regularly / have cooked more than once.

The instructions are a rough guide and make a few assumptions:

• You are tasting whilst cooking; adjusting the seasoning, acidity etc.
• Knife cut styles etc. are up to you. E.g. brunoise where it says dice if you have time and feel the recipe would be improved from it.
• Use the right fats (oils, butters etc.) for the meal, they aren’t always specified in the recipe.

Useful links

These links are to useful sites where I get ingredients or recipe ideas:

• Sous Chef
• Japan Centre
• BBC Good Food
• School of Wok
• Joshua Weissman
• Andy Cooks
• Dishoom
• Chef
• Tartine

Website

This website is built using Hugo and is based on the PaperMod template that I have hacked away at with terrible CSS and JS.