These are the beans of my childhood. Slow-simmered pinto beans flavored with ham hock and memory. Served with golden cornbread, this humble dish speaks of warmth, thrift, and care. It’s a Southern classic that feeds the soul as much as the body.

All the comfort, none of the meat. This vegan version of a Southern-style pinto bean stew builds flavor from the ground up with smoky spices, sautéed aromatics, and time. Simple ingredients, deeply satisfying results.

This classic Southern-style cornbread is baked in a sizzling cast iron skillet for that signature crispy edge and tender, savory crumb. Made with buttermilk, cornmeal, and a touch of oil, it’s the perfect companion to a mess of beans or any comfort meal.

A 60s/70s classic made better from scratch. This Salisbury steak features tender ground beef patties simmered in rich mushroom and onion gravy. A deeply satisfying, nostalgic, and easy to make at home.

This sandwich brings the spirit of a salade Niçoise into a baguette: tuna in olive oil, garlic aioli, capers, anchovy, tomato, soft-boiled egg, Kalamata olives, rocket, and fresh basil. A bright, briny, satisfying lunch. No reinvention, just intention!

This is a chicken burger perfectly done. No breading, no deep frying. Just dry-brined chicken breast cooked with garlic and thyme in a butter–olive oil mix, finished with homemade aioli and peppery arugula on a toasted bun.

A seasoned beef patty, pan-seared for crust and served on a toasted brioche bun. No gimmicks! Just full flavor and balance.

A rich sour cream pound cake made with powdered sugar and flavoured with rum, almond, and vanilla. Dense, buttery, and brutally honest. Follow the rules, or it will collapse.

Salt-brined, double-dredged, and picnic-tested under olive trees. This stays crisp for hours. No secrets. Just method.

Light layers of hot milk sponge, whipped mascarpone cream, and macerated strawberries come together in this refined take on classic strawberry shortcake. Finished with a crown of fresh berries brushed with lemon glaze, this cake is simple, elegant, and made for sharing.

Melt-in-the-mouth pork cheeks, slow-braised in red wine with garlic, leek, and sweet pepper, then finished in a rich, strained reduction. This Andalusian classic delivers deep flavour, minimal fuss, and a sauce you’ll want to mop up with everything.

Fashioned from ingredients I once avoided—now a bold, balanced bite that surprises even me.

A childhood favourite, reimagined—sweetness softened, spice added, and grown into something more layered.

A soft-boiled egg, tender greens, and the clean brightness of lemon and mint. A dish that speaks of Spring’s early light—and how our tastes change over time.

This plant-based lemon rosemary loaf cake is dairy-free, egg-free, and gluten-free—made with olive oil, white rice flour, and polenta. Finished simply with coconut yogurt and fresh strawberries, it’s a light, spring-inspired bake perfect for Easter, Palm Sunday, or any seasonal gathering.

This is a gently spiced take on classic sausage gravy, made with seasoned ground pork, a touch of cardamom, and fresh apple for balance. Toasted black pepper and clove deepen the flavour, while marjoram and thyme keep it grounded. Ideal for brunch, but satisfying any time of day.

Serves 4–5 | Pairs with my buttermilk biscuits

A Southern-inspired twist on the classic Eggs Benedict, featuring homemade buttermilk biscuits, oven-poached eggs, and a silky clarified butter Hollandaise made with a stick blender. Served with either ham or a smoked halloumi vegetarian alternative.

A deeply flavorful, velvety bisque made from langoustine shells sautéed to develop depth, combined with sweet fennel, white wine, and flambéed cognac.

Light, fresh, and vibrant—this Langoustine & Avocado Salad features sweet langoustines, creamy avocado, crisp veggies, and a zesty lime yogurt dressing, all served on a bed of baby gem lettuce.

This casserole is easy to make, perfect for family dinners, and a great dish to bring to gatherings. Whether you’re making it ahead or serving it fresh out of the oven, it’s a recipe everyone will love.