A tasty side dish that could be eaten on its own. Some seem to believe that the humble sprout is the world’s least popular vegetable, I’m sure even the Brussels
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By Joel Mielle

The French word “Croquette” means “To crunch” and croquettes are usually  small cylindrical shaped food rolls that are coated in breadcrumbs and deep fried.  These croquettes are fluffy and buttery on
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By Joel Mielle

Risotto is traditionally a Northern Italian dish, it’s made using a high starch rice such as Arborio or Carnaroli and other rounded short grain rice. Arborio seems to be the
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By Joel Mielle

Tagliatelle also known as “Tagliolini” which means to cut, is a long flat ribbon shaped, egg pasta ideal for thicker sauces. This recipe is a little similar to the cream
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By Joel Mielle

For my taste, (and I’m a fussy cookie) a cookie should not be too crunchy, it should not be too cakey, but somewhere in between. It shouldn’t be too thick
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By Joel Mielle

Some may refer to it as an egg and bacon pie, this recipe is very close to the authentic and classic French version named after Lorraine, which is a region
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By Joel Mielle

Roasting a chicken is certainly not rocket science, however by adding a few tweaks and ingredients, it can take the humble roast to a new level. This is a two
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By Joel Mielle

A quick and simple recipe to make using chicken breasts. Made with olive tapenade which you can buy or make yourself, see my recipe. Baked in oven with chicken stock
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By Joel Mielle

Creamy Chicken Milano is cooked using chicken thighs with the bone (chops). It’s the cooking with the bone that keeps the thigh juicy and flavourful making it the tastiest part
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By Joel Mielle

It’s actually quite simple to make, place your ingredients in a food processor, fill the chicken using a pipping bag, and bake with two slices of cheese. Make a batch
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By Joel Mielle

Simple to make, delicious Italian Kebabs with eggplant. This recipe uses a cheesy eggwash to coat the kebab creating a crusty outside whilst sealing all the juices inside. The cheese
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By Joel Mielle

An awesome combination of flavours makes this dish incredibly tasty. There are many variations of this recipe, this version has more of a Southern Italian influence with olives and anchovies.
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By Joel Mielle