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These are all the posts in the “cooking” category, including recipes and preserving.

You may also be interested in the wild food and eating categories.


I made this for lunch yesterday for John, Strowger and me yesterday and Strowger wanted the recipe so I thought I’d put it on here :) For us spice fiends, it’s more flavourful rather than head-exploding spicetastic – if you’d prefer the latter, just add more dried chilli flakes. Spicy Butternut Squash soup recipe Ingredients [...]

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Hurrah! My week off has started well. Last week was a busy one – working as usual during the day, then in the evenings, Tuesday through to Sunday, I was at Bingley Little Theatre for one reason or another (mostly rehearsals/show nights for the weekend’s studio productions). That ate into my fun making-and-doing time somewhat [...]

Continue reading about Week off fun: apple pressing, egg pickling, bread baking & bean bag making


We had some reduced-to-clear smoked mackerel in the freezer so I decided to make some kedgeree for a quick but tasty dinner on Monday evening. It’s a bit buttery, pretty spicy and quite, quite fishy – basically yum on a plate. And it’s easy to make too. Apologies for the rubbish photo – hot, steaming [...]

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With the last of the plums from the wild tree next to our house, I made a delicious spicy plum and chilli chutney. The plums are slightly smaller than cultivated ones but highly flavoured – both sweet & tart at the same time. Yum! My Spicy Marrow Chutney recipe uses flavours inspired by the Indian [...]

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I love cooking but I have a surprisingly low tolerance for faff – particularly faff involving large quantities of sticky substances that need to sit for a long amount of time. I’m also very clumsy, live with an equally clumsy boy, and have less than graceful pets. In other words, preserves that involve the use [...]

Continue reading about Super easy blackberry jam recipe


Here’s the first recipe from my preserving marathon on Tuesday: spicy marrow chutney. With all the different spices, it’s got a very full taste rather than a one-note blast of chilli heat. It’s not the texture of either smooth jelly-like jam nor chunky like Branston — although it would be possible to make it like [...]

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