Prawn Jambalaya

This is my take on the classic Creole dish, like all great creole food it’s simple, quick and very tasty. Jambalaya hails from Louisiana, with its flavours based from paella and the peasant combos in France.  Creole and Cajun are often lumped together,  but Cajun differs from the  creole dish as it  does not contain tomatoes,… Continue reading Prawn Jambalaya

Sweet and Sour sauce

This is a quick recipe that I did at home just to use some stuff up and shove in the cupboard ready for a “can’t be arsed to cook day” In China traditionally the sauces are made from mixing sugar or honey with a sour liquid such as rice vinegar and soy sauce and spices such… Continue reading Sweet and Sour sauce


This is a very simple, rustic French dish. It originally comes from Nice. Traditionally cooked in the autumn months when the ingredients are plentiful and fresh. It has become a main stay of healthy meat free cooking. It can be served hot or cold. The  origin of the word, which comes from the French touiller,… Continue reading Ratatouille