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

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

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

Most Swedish meat balls are made with beef or pork, as chicken seems to be a more popular protein, I thought I’d make a chicken version. If you ever enjoyed
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By Joel Mielle

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

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

The word Piccata means “larded”, although an Italian word, this chicken piccata dish originated not in Italy but rather in US. It resembles Sicilian cooking style with Northern Italian influences.
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By Joel Mielle

One of those proven crowd pleasing meals that’s easy to make whether for two, twenty or more. Greek chicken is simple to make, quick to prepare and easy on 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

Cannelloni refers to a cylindrical style of pasta dish. The pasta is filled with a filling and covered in sauce. This recipe uses spinach and ricotta and is one of
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By Joel Mielle

Minestrone soup which means “Big Soup” has always been a favourite of mine. It has so many goodies and can be served as a first course or a main meal
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By Joel Mielle