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http://www.foodforfriendsyeah.co.uk
Foodforfriendsyeah is an amazing website where you can share all your recipes with friends. I've only shared the quick recipes here, so head to FFFY for the longer ones!
This recipe for lamb meatballs is one I’m sure you’ll really love. There’s no reason to make this more complicated than it has to be, so I’ve stuck to a classic rich tomato sauce and lamb and rosemary meatballs – a (read full article)
If there’s one thing which any cook needs to do a lot of, it’s chop onions! Slicing is easy, but getting the dice you’re after, whether fine or medium, takes practice and good technique. Always use a sharp, large and well bal (read full article)
I love soup. In fact, soup will be featuring a lot more on my blog. Barry doesn’t like many vegetables and most often he is happy to have just mushrooms with his meal. But, he’ll eat virtually any vegetable in soups. So hello winter (read full article)
Sausages. They’re great aren’t they? If you normally make toad in the hole, one-pots or the classic bangers and mash, then here’s another way to put them to good use. As with a lot of my recipes at the moment it’s one which is (read full article)
For my last recipe celebrating National Curry Week, and also to use up a little more of the Total Greek Yoghurt I’ve been sent, I’m treating you to a Chicken Pasanda. This is the curry that I always used to order when eating out at (read full article)
It appears it’s Curry National Week and how conveniently so – Last week of the month, low on finances and bits and bobs of vegetables looking sorry for themselves in the fridge. Vegetable curry it is then for dinner! Easy Peasy Vegetable Cur (read full article)
This recipe uses my basic sweet and sour sauce which you could use for many other Chinese dishes, or just as a dip. You should try the whole recipe first though, as it’s one of my best yet. It’s Cantonese style as the chicken is ba (read full article)
Why am I posting something which is so easy to make? Well, because I’d really like to remind people how good simple sausage and mash can be. That is, as long as it’s done right! You should use the best sausages you can get from your (read full article)
As Curry Week approaches, I thought I’d put up a recipe that a friend gave me. I really love this curry and the great thing about it is you can eat it as a vegetarian choice or add meat to it if you want. We’ve added chicken and bacon and (read full article)
Another recipe inspired by my holiday to Sri Lanka; Brinjal is made from aubergines and normally had as a dry, but tasty, accompaniment to a curry. It goes very well with my recipe for Sri Lankan Chicken Curry! Brinjal Serves 2 1 large aubergine ½ (read full article)
This recipe is inspired by a holiday to Sri Lanka a few years ago. A kind man named Leslie gave us a tour of the South of the Island where we stayed in various guest houses, hotels and campsites. We ate some really amazing food, as well as drinking s (read full article)
The weather’s about to close in, so it’s time to break out the warming winter recipes. There’s not many things better than a Moroccan lamb tagine – deep spicy flavour, with melt in mouth lamb and a rich thick sauce. Th (read full article)
The weather’s about to close in, so it’s time to break out the warming winter recipes. There’s not many things better than a Moroccan lamb tagine – deep spicy flavour, with melt in mouth lamb and a rich thick sauce. Th (read full article)
This, after pancakes, was the first thing I ever learnt to cook. It was a doorway to making so many other dishes, so I hold it with high regard. Leave out the mince and stock, and you’ve got yourself a nice tomato sauce. Add some kidney beans a (read full article)
This, after pancakes, was the first thing I ever learnt to cook. It was a doorway to making so many other dishes, so I hold it with high regard. Leave out the mince and stock, and you’ve got yourself a nice tomato sauce. Add some kidney beans a (read full article)
‘Sit and Wait’ dishes are the kind of recipes that require minimum expense and preparation, but offer maximum taste. Braised long and slow in the oven then simply reheated later on, they’re the homemade version of the ready meal; discover your (read full article)
I made this from Keith Floyd’s recipe for braised celery. Simple, delicious, and a tribute to one of the best cooks the world has ever seen. Best made whilst drunk on a good claret. Here’s to you, Keith, you’ll be sorely missed. Br (read full article)
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