Please note

  • All eggs are large, free-range
  • All dark chocolate is 70% cocoa solids minimum
  • All baking ingredients are room temperature unless stated otherwise
  • Recipes containing raw or partially cooked eggs should not be served to those with weak or compromised immune systems.
  • Please be sure to read a recipe through before starting,
  • Also, remember that a recipe is only a blueprint. Enjoy the experiment, eat, and repeat until it is your own.

Apple CrumbleBy danieldiverThe perfect Sunday lunch pudding, this quick and easy apple crumble recipe is so delicious. It is a very adaptable add you can replace the oats with frozen mixed berries if you want to change it up. Serve with ice cream, pouring cream or hot custard.
Asian Beef Rice BowlBy danieldiverMy simple take on an Asian inspired beef rice bowl. Sticky sweet beef & stir- fried vegetables with an array of topping served up in a bowl with lots of rice and topped with a fried egg. Comfort food at it's best.
Autumnal CakeBy danieldiverThis cake came into creation as the result of having some cooked sweet potato in the fridge that needed using up. I have been for years making a version of this cake using pumpkin after Halloween carving. I would turn it into a puree and make this cake, now I nearly always make it with sweet potato instead. I pop sweet potatoes into the oven and let them roast in their skins, which peels away easily when they are cooked and simply mash it into a puree with a fork. The cake has a simple icing that disappears as it sets and acts as a glue to stick the fragrant thyme to the cakes. The cake is sweet, moist and light with a subtle woodsiness from the thyme.
BarmbrackBy danieldiverBarmbrack is a traditional Irish tea loaf. It is a cake or a yeasted bread loaded with lots of dried fruits usually in the form of raisins and sultanas. My version also has glace cherries as I simply can't miss an opportunity to use them. The fruits are steeped in tea, altough its a brief stint in the tea the fruits really plump up becoming juicer and help the cake stay moist. Barmbrack are usually eaten around Halloween in Ireland. In times gone by, items were added to the cake a piece of cloth, a coin, and a ring. Whoever got the cloth would not be rich, the person that got the coin would come into money and the person that got the ring would be wed within the year. Barmbracks now mostly come with one item the ring. So be weary when eating not to break a tooth or choke on the ring.
Beef & Guinness CobblerBy danieldiverA hearty beef & Guinness casserole with a duvet like dumpling topping. Everything about this dish is comforting from the aroma that it fills the house with to those cosy warm flavours and nothing is more reassuring on a cold evening than a big steaming bowl of stew.
Beetroot, Feta & Basil SaladBy danieldiverDelicious, simple & packed with flavour. This salad may be easy to throw together, any day of the week, but is full of nutritious goodness. I love food that not only makes me feel good as I cook and eat but after too. The very appearance of this salad is mood-enhancing. Earthy purple-toned beetroot, sweet red apple matchsticks, salty pale feta, and refreshingly zingy basil are brought together with aged balsamic vinegar and a sprinkle of Nigella seeds that complete the dish with a savoury, lemony pepperiness.
Black Forest PavlovaBy danieldiverIt is certainly no secret just how much I love a pavlova. That soft mallowy centered meringue with it crisp shell works well with an infinite amount of toppings, or at least it feels that way. I like to keep things simple and have one or two fruits on top I am not overly keen on an entire fruit salad being on top and secondly with all the sweetness of the meringue and all that whipped cream I feel it is important to have fruit or something that can provide tartness as well to cut through it all. Passion fruit work well, as do strawberries, raspberries and kiwi. This version, my black forest pavlova is quite different to any pav that I have done before in that the usual perfect white base contains chocolate giving it a cream coloured hue. The base as well as contain cocoa powder also contains finely chopped chocolate which you really taste when eating. After the pavlova has cooled I slather it first with some tart cherry curd and then top with the soft cream its all a bit backward but trust me it works. Should you add the cream first you will have real difficulty spreading the curd over the cream. Note: You can make the base a day ahead and store it once it has cooled in an air tight container. The curd can also be made ahead of time and stored covered in the fridge up to 3 days in advance. It is best to assemble no more than an hour before eating so that the pavlova shell retains maximum crispness.
Bolognese Meat SauceBy danieldiverA classic Italian style bolognese recipe that makes for a comforting and delicious meal. Serve with your favourite pasta for a delicious meal all the family will love.
Bread SauceBy danieldiverA simple and delicious sauce that is the perfect accompaniment to turkey or chicken.
Brie & Cranberry Sausage RollsBy danieldiverA favourite evening snack that is also fantastic for using up the leftover Christmas cheese and cranberry sauce.
Brie, Parma Ham & Caramelised Red Onion SandwichBy danieldiverI know this sandwich might seem a bit ugghh! A toasted brie sandwich. Trust me though, I am a grilled cheese/cheese toastie type of guy. This sandwich is an upmarket version. When I say upmarket I mean that in every way. Taste, bread, ingredients and pleasure. Simple food and simple recipes like this are really what bring such pleasure to my life. After a long and stressful day something this is what I want. I open the fridge grab the ingredients and pour a glass of wine and unwind over the cooking. When you can go from hangry to stress free and satisfied within 10 minutes it's a winner and that is exactly what this sandwich does.
Brown Butter Chocolate Chip CookiesBy danieldiverI have made a lot of cookies in my time in the kitchen. These brown butter chocolate chip cookies have gone through a lot of testing until I got them as close to perfect as I think possible. I know cookies are a very personal things some like them thin, some chewy, some crispy for me I like a fairly fat cookie that is fudgy in the centre with a crisp exterior and it must be loaded with chocolate chips almost an excessive amount. These cookies have such a fudgy texture and flavour, the combination of molten chocolate chips and the almost nutty flavour of the brown butter is heavenly. This recipe makes 12 cookies, but since there is usually just two of to eat them. I scoop out the twelve cookie cook one batch and freeze the other six balls of cookie dough. When they have froze I transfer them to a zip lock bad and you can cook them straight from the freezer just give them an extra two minutes in the preheated oven.
BrowniesBy danieldiverThe most indulgent chocolaty & fudgy brownies. Perfect for any celebration. Much better than any brownie that comes from a box and just as easy to make.
Buttermilk Chicken TendersBy danieldiverIf like me you try an avoid deep frying then check out this recipe for crispy buttermilk chicken tenders. It's not that I don't like deep frying or the foods it produces it is because I have an open plan kitchen/living room and it can leave an odour behind, therefore if a recipe can be done in the oven and it doesn't negatively impact the flavour then I'm all for it. I always plan to make extra to freeze for a later date, but it never works out that way, no matter how many I make. We eat some hot from the oven, then every time we pass the fridge a cold one gets dipped into whatever sauce might be to hand, sometimes squirted directly from a bottle onto the chicken and devoured en route to the sofa. If you have the restraint you can allow them to go cold split into ziploc bags and freeze in portion.
Caramel Pecan CheesecakeBy danieldiverA delicious baked cheesecake with a toasted pecan caramel topping. A real luxurious treat.
Caramel SquaresBy danieldiverCaramel squares or millionaires shortbread whatever you call it, it is delicious. A soft melt buttery melt in the mouth shortbread, with a luscious layer of caramel and all topped off with a layer of milk chocolate.
Cauliflower CurryBy danieldiverMy Cauliflower curry is a gloriously vibrant and fragrant curry. I make this curry often just before doing the grocery shop so that I can use up all the bits and pieces hanging about the veg drawer. You can add or substitute the cauliflower for chic peas, baby corn, sweet potato, butternut squash etc. This recipe is vegan, although vegan when I have had friends over and made several curries this is always the first to run out everyone loves it even the meat eaters. However, if you like you could switch the cauliflower for chicken.
Chicken & Chorizo OrzoBy danieldiverChicken, chorizo, and pasta what could be better? The Orzo, the pasta element gives the dish a silky texture the likes of which you get with no other pasta.
Chicken & Chorizo OrzoBy danieldiverThis simple pan of comfort food consisting of crispy skinned chicken with a silky smooth paprika sauce and pasta. Cooking the orzo in the oven in the tomato sauce really gives it a velvety texture, you will know exactly what I mean when you try. Orzo is a pasta, although it looks remarkably like grains of rice. The starch it releases whilst it cook seeps into the sauce giving it a liquid velvet consistency. If you like your food spicy then please do use a spicy chorizo sausage and if you don't use a sweet smoked paprika style chorizo instead, you can if you like add a few chilli flakes if you want a mild heat.
Chicken & Chorizo PastaBy danieldiverHow to make chicken and chorizo pasta recipe. This creamy pasta is a real treat: it takes very little time to prepare in fact by the time the pasta has cooked the chicken and sauce will be ready.
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