Make a Vegetable Stock with as many vegetables as you have lying around. Vege stocks are the best way to avoid throwing away old vegetables or trimmings. This version is
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By Joel Mielle

Crepe Suzette is a French dessert consisting of crepes (thin pancakes) and a carmelised sauce of sugar and butter with orange juice. Usually served flambe with a Grand Marnier orange
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By Joel Mielle

This dish packs a punch of flavours, with the slightly crunchy prosciutto, the pesto with cream cheese filling and the moist chicken breast, it’s just superb. Enjoy with a great
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By Joel Mielle

Mushroom Ragù Pasta with a rich and hearty mushroom ragù and deep umami flavours, perfect over fresh pasta. You won’t believe this is a meatless pasta meal.  A rich, hearty
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By Joel Mielle

This Mediterranean Lamb Bowl is both healthy and super tasty! It’s packed with good stuff like lean lamb, fresh veggies, and couscous, which is a great source of fibre. And
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By Joel Mielle

This rustic pumpkin galette is a blend of French and Italian influences, combining the sweet, caramelised flavours of roasted butternut pumpkin with the rich, salty bite of Gorgonzola cheese. The
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By Joel Mielle

A poached egg is an egg that has been cooked in simmering water. It requires precise timing and is quite simple to master once you have the right technique. One
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By Joel Mielle

Penne is a common pasta that has a cylindrical shape, the named derived from the word “pen” due to its hollow round shape. This recipe uses fresh tomato for the
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By Joel Mielle

There’s a million uses for peeled tomatoes, from soups, sauces to salads.

By Joel Mielle

Where Italy meets South Asia. Tandoori chicken is normally cooked in a clay oven. This recipe works well as the pizza is cooked in a similar way by using a
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By Joel Mielle

Quinoa is a grain crop that originated in Peru. It’s high in protein and has a pleasing nutty flavour. Great cold in salads or hot as a rice, pasta or
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By Joel Mielle

There’s a million ways to cook gnocchi but the marriage of the sage and burnt butter is one you can’t go past. The term burnt butter indicates a nutty brown
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By Joel Mielle