Pork Souvlaki, flatbreads and Tzatziki Greek food holds a very special place in my heart. I was very lucky to have a holiday home on the stunning island of Cyprus growing up but Chris and I chose this amazing island as our wedding destination (we even had a 30-course Cypriot meze as our wedding meal!). Cyprus, in particular, has a wonderful culture with influences from the middle east, Greece and even the UK. I decided to cook this recipe when it was a particularly sunny day in Lancashire during our lockdown and longing for a holiday to Greece or anywhere other than my back garden!  This recipe is stupidly easy and requires very little effort but does need some forward planning. The flatbreads are really versatile and could be used to accompany a curry or just as an alternative to have with dips as a snack!  The combination of the flavoursome and tender pork with the creamy tzatziki and crunchy flatbreads is one of my dreams. I always have mine with a salad of lettuc...

In the previous post, I detailed how to make fresh Pappardelle pasta - I served this with the slow-cooked Beef Ragu. Consider this a posh spag bol! Honestly, this is my fave! Serves 4 You'll need: 2 tbsp of good quality olive oil 500g of good quality beef steak mince (or for a vegetarian option use 250g of diced chestnut mushrooms and 200g of Puy Lentils) 1 glass of red wine or glass of port. 4 cloves of garlic - minced 1 medium carrot - finely diced 1 medium brown onion- finely diced 2 stalks of celery - finely diced 2 Tsp Dried Oregano 500g of passata 1 tbsp of tomato puree 1 stalk of rosemary & a couple of bay leaves. Salt & Pepper Fresh Basil Large Saucepan with a lid Patience  How I did it!: Once you have very finely diced your onion, carrots and celery, heat your pan and pour in a glug of good quality olive oil and slowly sweat down your veg mix. Don't be tempted to whack the heat up on this stage, the slower you sweat down the ve...

With the UK going nuts for bog roll and baking ingredients - I imagine it is easier to get class A drugs than a bag of strong white flour at the moment! With that in mind, I'd normally recommend 00 flour for pasta, however, whatever you have will do as long as it's not self-raising!  Like a lot of people, I went through a range of emotions when social distancing measures where imposed- especially when they closed schools and nurseries! I had positive days where I did home workouts and yoga in the garden listening to the bird song. I also had days where I cried and felt intense guilt for having to go to the supermarket to get milk and a relentless sense of impending doom.  I think this dish was the catalyst that reignited my love of cooking (I didn't realise that it had gone until I made this) and actually gave me something to focus my mind.  The best thing about this dish is that you don't need to own a pasta machine that will just sit in a cupboard gatheri...

Hi, I'm Charlotte!  Firstly thank you for choosing to read my ramblings and hopefully trying my recipes!  I cannot take all the credit for the food published of course. I take cookery inspiration from everywhere I visit and every meal I try and obsess over recipes from amazing cooks such as Nigella and Gizzie Erksine. To be honest I think about food from the moment I wake up, to the moment I go to sleep (and I often even dream of meals I have eaten haha!).  I am not a professional chef by no means. I'll never win awards or competitions for my food presentation, however, I can safely say my passion is cooking for my family & friends and enjoying the food I make! Hearing that people enjoy my food, or have tried something I've recommended honestly makes my day.  By day, I'm a managing director of a software consultancy and a mum to a nearly 4-year-old and wife to my husband Chris.  Please feel free to comment on my pictures with any questions you ma...