How to cook French fries or chips is certainly not rocket science but there are a lot of elements to consider when thriving for perfection. Firstly you want large oval
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By Joel Mielle

The French word “Croquette” means “To crunch” and croquettes are usually  small cylindrical shaped food rolls that are coated in breadcrumbs and deep fried.  These croquettes are fluffy and buttery on
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By Joel Mielle

Honey and Soy Chicken is classically an Asian dish. This Eastern recipe meets the West by using oregano and parsley. It’s cooked in an oven with soy sauce and honey
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By Joel Mielle

This pasta pesto is a creamy pasta dish with chicken, mushrooms, spinach and sundried tomatoes. It’s simple to make and shines with the true flavours of Italy. Make it with
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By Joel Mielle

Chicken supreme is actually a cut of chicken, it’s the breast of chicken without the bone. As know in French, Suprême de Volaille. It’s not an actual recipe although it
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By Joel Mielle

This is a non traditional technique for poaching an egg when you’re in a hurry. I can poach two eggs using this method faster than the bread takes to toast.
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By Joel Mielle

Spaghetti Carbonara has become a classic favourite worldwide due to its strong flavours, richness and simplicity. Who can resist that eggy golden colour and flavousome cheesy sauce that glistens around
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By Joel Mielle

This has to be another one of my favourite chicken recipes. Marsala wine, a fortified wine that originated in Sicily similar to Sherry or Madeira makes this dish dance! The
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By Joel Mielle

Make this sauce yourself, it really doesn’t take long and the difference to the bought one is immeasurably tastier than the best of supermarket sauces you can find. Marinara sauce
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By Joel Mielle

A very basic chicken and pasta meal made with fresh ingredients.

By Joel Mielle

Butter Chicken or Murgh Makhani is always a favourite in Indian restaurants, this recipe is fairly easy and cooks the chicken in the oven. You can also cook it in
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By Joel Mielle

The best cream of mushroom soup recipe you will find. Perfect for those cold wintery days by the fire. Serve it with a grilled piece of toast coated with butter,
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By Joel Mielle