Let’s be honest.
What the bloody hell are we having for tea?
If you’re anything like us, that question gets asked pretty much every day.
We’re not professional chefs. We haven’t trained at culinary school. We don’t have a massive kitchen, a cupboard full of specialist equipment or a set of knives that cost more than our first car.
We’re just two people who work, come home tired, open the fridge and stare into it wondering what the hell we can make for tea.
And somewhere along the way, we started getting pretty good at figuring it out.
SO WE DID THIS.
A lot of the recipes on this website are things we’ve created together because we fancied something, couldn’t find quite what we wanted, or simply thought, “I reckon we could make that.”
Sometimes it works first time.
Sometimes it absolutely doesn’t.
Sometimes there is a second attempt.
And occasionally there is a takeaway.
That’s real life.
We wanted to share the stuff that actually works for us. Food that’s achievable in a normal kitchen, using ingredients you can generally find in a normal supermarket, without needing a culinary degree or a kitchen full of gadgets.
Because we’re not cooking for judges.
We’re cooking for ourselves.
And hopefully, for you too.
THIS IS OUR KITCHEN
Our kitchen is small.
Like, really small.
We’ve put some photos here because we think it’s important that you see where this stuff actually happens.
There isn’t a huge island covered in beautifully arranged ingredients. There isn’t a professional six-burner range cooker. There isn’t a restaurant-grade oven lurking behind the scenes.
It’s just our kitchen.
We’ve got basic equipment, a few decent pans, a couple of things we’ve picked up along the way and whatever else happens to be in the cupboards.
And that’s kind of the point.
If we can make something properly tasty in our little kitchen, there’s a decent chance you can make it in yours.
ABOUT THOSE PHOTOS…
We’re going to let you in on another little secret.
Our food photos aren’t completely honest.
Well… the food is.
The photos? Not always.
We don’t own an expensive camera rig. We don’t have studio lighting. We don’t have a food stylist arranging every individual grain of rice with a pair of tweezers.
We’re learning.
So yes, we sometimes jazz the photos up a bit.
We adjust the lighting. We tweak the colours. We make things look as good as we possibly can because, let’s face it, nobody wants to click on a recipe because it looks like it was photographed under the fluorescent lights of a motorway services.
But we’re not going to make something look like something it isn’t.
The food you see is the food we made.
The kitchen you see is our kitchen.
And the recipes are the recipes we actually cooked.
WE’RE NEW TO THIS
We’re figuring this out as we go.
The website is new. We’re new to blogging. We’re learning how to photograph food, how to write recipes properly, how to make a website work and, apparently, how to convince Google that we exist.
We’re going to get things wrong.
We’ll probably change things.
We’ll probably look back at some of the stuff we’ve done in six months and think, “Christ, what were we doing?”
But we’re okay with that, and we’ll absolutely share the disasters with you as well as the successes! If you can’t have a laugh along the way then what’s the point?
Because we’d rather be honest about being beginners than pretend we’ve been doing this for twenty years.
SO WHAT IS SO WE DID THIS?
It’s simple really.
It’s two people who like food.
Two people who work.
Two people who regularly have absolutely no idea what they’re having for tea.
Two people with a small kitchen and fairly normal equipment who enjoy messing around with recipes until we come up with something we’re genuinely excited to eat.
And now we’re sharing those recipes with you.
Some will be quick.
Some will take a bit more effort.
Some will be cheap and cheerful.
Some might be a little bit indulgent.
Some will work perfectly first time.
And some might need a bit of tweaking.
But every recipe starts in the same place:
“Do you reckon we could make that?”
So if you’re looking for perfect kitchens, professional photography and recipes written by people who have spent their entire lives in Michelin-starred restaurants…
You’ve probably come to the wrong place.
But if you’re just looking for something bloody good to have for tea?
You’re very welcome here. And your feedback is always noted.