Classic Amatriciana

I love a good pasta, and with this one I tried to keep it as close to the original as possible, that means using proper guanciale, which is an Italian cured pork cheek used traditionally in Amatriciana and in Carbonara. I get mine from Celino’s Italian Deli in Partick!  The traditional pasta for this dish…

Chicken Mole

I can be totally honest here and say I have no idea how traditional this is, but I do know it tastes good, and that is what counts, right?! It also makes absolutely TONNES, so you can have the leftovers in a burrito, piled on top of nachos, or just eat it by the bowl!…

Zingy Tomato Pasta

When it’s lovely and sunny (as it was back in June when I first shared this recipe on my Instagram) I’m always looking for bright, fresh flavours and tomatoes, to me, scream summer. This dish packs a punch of acidity and is perfect for warm evenings. It’s also a super easy dish to put together…

Mexican Brisket Tacos

I cannot stress enough how good this brisket is honestly, I could have eaten it by the mouthful, tacos be damned, just give me a spoon! Slow cooked the Fresh Mex Mex Rub and Lime Lager, it is full of flavour. I got my brisket from my favourite butcher, Donald Butchers. The flavour from the…