I bloody love a spring roll, but those little grease sticks aren’t exactly health food. I mean they start off alright, with their innards a mix of meat and veggies, then it goes downhill with a wrapping made of flour and cornstarch, then plonked in a vat of bubbling...

So you’ve had yourself a merry little Christmas, now you feel a bit like 2017 Mariah and all you want for lunch is a salad. I hear you. Not just any old salad mind, a bowl of limp leaves sounds about as appealing as having to sit next to your handsy drunk uncle...

Ola Senors and Senoritas! Hands up if you like meat on a stick?! Yup, thought so. These spicy little Moorish mofos are a bit of a go-to for me because they tick all the boxes we like….delicious, simple ingredients and bloody easy to knock together, leaving you plenty...

I used to hate Brussels Sprouts. The way my nanna used to boil those tiny, farty cabbages up whole and serve them in all their bitter glory made my gag reflex go into overdrive. As an adult, (questionable), I love them. Probably down to the fact that I use cooking...

“Hey Shazza! Fancy a schnitty down the Rissole this sarv?” (Australian proverb). I always fancy a schnitty and now you can whip them up at home, minus the crap bread crumbs and all the grease. Don’t be a princess about there being a couple of steps in the prep and a...

Some people like to decorate cupcakes, I save my kitchen Picasso moments for my bad-ass salads. You’ll be surprised what you can get people to eat if you make it look pretty (there is a dirty joke begging to be made here, but I’ll keep it clean). So next time you make...

Sometimes you get an idea, you try it out, the planets align, and you just simply nail it first go. There was high fives and golf claps in my little kitchen when this deliciousness came together, along with much oohing and aahing from my fellow taste testers. Sorry if...

I’ve gone and given your little trees and smelly-wee spears a little veg-jazzle and made them next level. Nothing difficult, just a few little pantry staples sprinkled on top is all you need to make them look and taste all restauranty and get everyone a bit more...

So many names. Eggplant, brinjal, melongene, Guinea squash, or aubergine if you’re feeling fancy. It’s like this veg is creating new accounts to keep getting the one month trial…whatever he wants to be called, I’m a big fan. This dish is super easy to knock together...

If you want my advice, don’t even think twice about making this chicken and rice with all  of the spice because is really, really nice! I know cauliflower rice has probably had its low-carb hey day, but I’m still coming up with ways to revamp it into something...