HEAD BLOG

On Sunday I will make pasta with spinach, goat cheese and mascarpone. I know this because tonight (I’m writing this early on Friday morning) I’ll be making a pizza with spinach, egg, goat cheese and mascarpone. Each week (usually on a Tursday evening) I sit down and plan the week ahead. It’s the only way I can split the shopping (which my wife does) with the cooking (which I do). If we didn’t plan then each night would be a what’s-in-the-fridge affair which might be great for creativity but it would likely be terrible for nutrition. Read more…

Tuna and pasta is, for me, an utterly warming and indulgent meal. Usually I cook this mid-week and it does enough for two nights. Really I ought to cook it the night before I plan on eating it because it would benefit hugely from time to let the flavours to develop.

The idea for this comes as a mashup between the inspiration of Jamie Oliver and my son’s first pasta based meals that we did for him when he was weaning. I enjoyed “showing” him how best to stuff food into an eager mouth and developed a taste for the way his food was being prepared. Then I added chilli Read more…