Mashed Potato And Peas is hard to resist especially with a blob of melted butter! I make my mashed potato the same way I make my pasta…

Carrot cake that’s fragrantly spiced with cinnamon and nutmeg and topped with a mascarpone cheese frosting. The dates and ginger add incredible flavor! 

This easy chicken pasta recipe uses 4 ingredients, is quick and super delicious! No cream, no dairy just a creamy and easily customizable chicken pasta recipe.

Fusilli Alfredo Pasta is yet another simple Italian classic that makes week-day meals an easy part of getting dinner on the table. You can serve alfredo pasta with just Parmesan cheese or add chicken, fish and vegetables like peas and broccoli.  This…

Introducing the My Anosmic Kitchen YouTube channel! Looking for new recipe ideas? Miranda founder of My Anosmic Kitchen has a free YouTube channel with a ton of easy but tasty recipes for you to try. Presented in a simple format, Miranda’s videos will…

When you’re really strapped for time… Another variation on a chuck-it-all-in theme! I’m such a fan of courgettes, I became a bit obsessed with them last summer as they provide such a good accompaniment to all sorts of meals. I often simply slice and sauté

Her Puy Lentil and Halloumi Salad – colourful, textural and delightfully umami. Just don’t be put off by the word salad!  Here you go: Dice half an onion (or a large spring onion), half a carrot and half a stick of celery and fry them in a little…

It is a wicked night. The Beast from the East is throwing its icy remnants at us as I arrive at Brasted’s for Dining in the Dark. This is raising money and awareness for the blind at one of the best restaurants in Norfolk, for people without their…

Otherwise known as the fifth taste – after sweet, salty, bitter and sour – I associate it with gravy or a delicious noodle soup. Marmite, parmesan cheese and of course the infamous MSG put the savoury yum in our meals and even those of us with reduced…

Here are 10 handy tips about food for you to consider: All these tips have come from a group discussion amongst SmellTaste members during one of the workshops at our last SmellTaste conference…