About

I’m not an expert. In fact, I tend to approach cooking a bit like a chemistry experiment (though I have got a bit more adventurous over the years). I’m an engineer at heart, so I like to know how and why things work. Why does baking powder work? What makes some bread crusty and some not? What makes sauces thicken? What makes jelly wobble?

I started my cooking adventures when I lived in a flat with friends from University. It was mostly a case of cooking to survive (friends who lived in a flat up the road reckoned that we basically cooked nothing but stew, and reheated it until it ran out). They weren’t far off the mark, really, but we gradually got better at it. I once thought we should write a book for people who had to cook but didn’t know how but other more experienced cooks got there before us.

My wife, however, is a triathlete and, as such, careful with what she eats. She prefers a low carb, high protein diet so we’ve found ways to increase the protein content of some of our favourite recipes.

So the purpose of this site is two-fold – one is to get the recipes recorded so I can find them again in a hurry, and the other is to share them because there must be other people like me who enjoy cooking – but not fuss!