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Who, What, Why, When?

French trimmed zaatar chicken legs served on a black plate with Israeli cous cous and pomegranate seeds

About Me!

My name is Brian and I’m from Birmingham in the UK. Back in 2008, I moved to Rural Hungary with my wife.

The abridged version goes something like this… We went to a music festival, got drunk, bought a house, quit our jobs, got married and dumped the 9 to 5 and moved to a country where we did not speak the language.

All in less than 6 months!

We had designs of growing food, brewing wine and living the good life.

All these years later we are still here and despite things being a little different than we expected we are still living the dream.

Largely living off the spoils from our plot of mud…  

Teriyaki Shrimp with broccoli served in a blue bowl with chopsticks set against a bright white background.

Cooking for Two.

Almost all of my cooking is for two people, and in many ways this site was set up to fill a gap.

Seemingly every site on the web thinks small-batch cooking is for 4, many cater for 6-8 and don’t get me started on cook books!

Family sizes are reducing and the old adage of a family unit being 2.4 children is rapidly fading.

Almost everything here is designed for two and if not it is perfect for freezing or repurposing and I will tell you how.

Pressed pork belly served with pea shoots and cherries served on a black plate against a dark background.

I Hate Waste!

I grow food so nothing pains my aching bones than throwing good produce away.

Now, much of the bounty mother nature offers is far from ideal for the smaller family.

Everything from pumpkins to cabbages are much more at home feeding 8 rather than 2.

And we all know that roasting big hunks of meat leaves leftovers for a week!

But that does not mean that the smaller family should avoid this wonderful produce. We just have to plan a little smarter!

If I am using this produce I will endeavour to provide lots of options for meals using up the leftovers. Options that are hopefully really diverse!

Bonbons made from confit duck legs served on a carrot puree and fresh steamed asparagus on a white plate against a bright background.

My Food!

The food you find here is the food I love. My tastes are eclectic and you will find food influenced by a host of global cuisines.

Although my main influences are European or Asian, so plenty to be getting on with.

You may find ingredients that you are less than familiar with in some of my recipes.

Shout up if you need help, I’m happy to chat about them and any applicable substitutes.

I firmly believe that eating in should be special!

Whether it is a 15-minute pasta meal or the fancier offerings on my site they are the best that they can be.

Take away style sweet and sour chicken served in two Asian style flowery bowls and two pints of beer!

Fad Diet Food.

I am not on a diet, I have never been on a diet and unless a doctor tells me to do so will never go on a diet.

Some of my grub is a dieticians nightmare and some of it a dieticians dream.

I make no claims about it other than it tastes great!

Expect no lifestyle, health or dietary advice here.

Be warned you may be gently mocked for asking where my food fits into whatever fad diet is popular this year!

French trimmed chicken legs served on a romesco sauce with steamed broccoli and almonds, served on a white plate against a wood grain background.