About Me

I don't think there is a right or wrong way to cook.

I prefer to cook from scratch, but I'm not a food snob, and I'm happy to use short cuts and ready made ingredients if there is a need to save time or money, and it doesn't compromise on flavour.

I'm interested in putting food together that tastes good and is good for you.

My two sons think that I should record my adventures in cooking, so that my better recipes are reproducable. That's the scientific approach.

While there is a lot of science involved in cooking (especially baking), food preparation can be a creative as well as experimental process when you adapt recipes to suit the available ingredients or simply to make a dish more to your liking. Please feel free to adapt any of these recipes in any way you see fit!