My ultimate rundown on how to achieve the perfect holiday chicken dinner using the spatchcock method.

The ultimate guide for how to buy, clean and cook the black trumpet mushroom. Included is a recipe for a black trumpet tarragon cream.

They’re crunchy. They’re salty. These roasted pepitas are cooked in chicken fat, chili and cinnamon for a healthy and addictively tasty snac

It’s light, refreshing and tastes like a glass of Christmas. It’s dairy-free, gluten-free, 100% plant-based vegan.

After many trials and tests, I’ve found a recipe for a keto sticky toffee pudding that is certainly worth writing down.

A brown butter gravy that uses caramelized cream to increase the brown butter aroma in the sauce.

My ultimate recipe for a Melanzane alla Parmigiana a.k.a a keto eggplant parm.

A rather wild side dish of crispy roasted Brussel sprouts with banana and lime that’s vegan, gluten-free and definitely not boring.

A plant-based Red Kuri squash soup with an Ajo Blanco spin. Unlike the classic, this soup is blended with roasted squash and served hot.

This pan fried gnocchi is injected with brown butter ricotta for a rich flavour nutty flavour.

The simplest and tastiest method for making fresh whole milk ricotta at home!

Who doesn’t want to eat these mini marshmallow ghosts on Halloween? Made with minimal ingredients and gluten-free.

The secret to oven-baked sweet potato wedges. Crispy on the outside and mashy on the inside and preferably dunked in spicy mayo.

These chestnut mushrooms are cooked in loads of foamy butter and finished with fresh garlic, lemon and parsley.

More often than not, there’s an emergency bowl of spicy mayo sitting in our fridge. Did I say it can be ready in just 5 minutes?!

A burrata recipe with roasted pears, fresh thyme, toasted Marcona almonds and finished with warm brown butter.