Recent Posts

5 Favourite Places To Eat: Altrincham

5 Favourite Places To Eat: Altrincham

As it is now the end of my cycling road season, I will have a couple of easier weeks training, before I turn my focus to the track cycling season over winter. Now is the time that I can afford to be a little more…

Chicken & Chorizo Gumbo

Chicken & Chorizo Gumbo

The dish gumbo originates from Louisiana, USA. It is similar to jambalaya in that it has two typical versions, the creole and the Cajun varieties. Cajun is traditionally meat based, whereas creole is seafood. Jambalaya is a rice based dish, while gumbo is more of…

Ingredient of the Week: Cabbage

Ingredient of the Week: Cabbage

Cabbage is a cruciferous vegetable, belonging to the brassica family, like kale, broccoli, cauliflower and swede. There are many different varieties and colours of cabbage, including spring, savoy, white, green and red. It consists of many separate leaves, fitting together to form an almost round shape…

Cabbage & Bean Minestrone Soup

Cabbage & Bean Minestrone Soup

This recipe was inspired by one for minestrone soup. Ministrone is a traditional Italian soup, consisting of a mix of seasonal vegetables, cooked in a light stock, with some sort of carbohydrate based food, preferably pasta. Potato or rice could be used instead, to bulk it…

Classic Cooking Mishaps

Classic Cooking Mishaps

A lot of what I have written about on this blog focuses on how I successfully cope in the kitchen without sight. However, it would be wrong of me to pretend that it is easy, simple and that it never goes wrong. There is always…

Miso Fish With Cabbage & Samphire Stir-Fry

Miso Fish With Cabbage & Samphire Stir-Fry

For this recipe I use tusk, a white fish similar to cod or haddock. I’ve never knowingly had it before, but was sent it in last month’s Fishox selection. It was very nice, quite mild in taste and fairly meaty. I would happily eat it…

Ingredient of the Week: Broad Beans

Ingredient of the Week: Broad Beans

Broad beans are a member of the legume family like chickpeas, lentils and peanuts. They are sometimes called fava beans. They are a fairly hardy vegetable, meaning that they can be successfully grown in many different environments, but they are at their best fresh from the…

Bacon, Vegetable & Barley Pot

Bacon, Vegetable & Barley Pot

This is a great recipe for using up any leftover vegetables. This time I used broad beans, courgette and mushrooms, but your choice is flexible. Peas, spinach, carrot, anything really would work. It is also freezable, which means its great for planning ahead or for…

Food I Travel With For Race Week

Food I Travel With For Race Week

When I pack to go away with the Great Britain Para-Cycling Team, be it to a race or training camp, I don’t just pack all my clothes, toiletries and cycling kit, but I also pack quite a lot of snack based food. I promise you…

Curried Broad Bean, Cabbage & Courgette

Curried Broad Bean, Cabbage & Courgette

This dish is kind of a cross between a stir-fry and a curry. It is fairly spicy, so adjust the seasoning if you prefer. Its really simple to make. If you prefer, you can make without the chicken to keep it vegetarian. Most curry dishes…

Ingredient of the Week: Chicken

Ingredient of the Week: Chicken

Chicken is possibly my most regularly consumed protein source. This is probably because I just really enjoy eating it. There is not a lot that chicken doesn’t go well with, making it incredibly versatile. As a result of this, I have listed chicken as one…

Lemon Chicken

Lemon Chicken

About 7 years ago now, when I was still very new to cooking from scratch, I found and followed a recipe for lemon chicken. It was something Neil used to make when he lived on his own, but from using a sauce from a jar,…