Pork and mixed vegetable quiche

When I was exploring around my local supermarket, I realized how cheap pie crusts are. Using that, plus whatever I had in my fridge, I managed to create a quiche that is hearty, filling, and most importantly, delicious.

Sinners

Andre has worked with Chef John for over 12 years at the Hole in the Wall Gastropub. As John prepares for retirement, he trains Andre for the head chef position, pushing him to overcome self-doubt. Through their mentorship, Andre gains confidence, ultimately embracing his new role and acknowledging his growth.

Beef Chili Mac

This dish is an absolute showstopper, and I guarantee that it will blow your guests away.

Lemon Turmeric Baked Tofu

his is hands down one of those recipes you want to keep in your arsenal if you want to have a change of pace for protein dishes (or if you’re a vegan and you want to surprise your non-vegan friends). 

Simply Roasted Butternut Squash

Cooking squash can be tricky because it takes so long to cook and sometimes, the outside can be cooked, but the inside is still raw. A cheat I use to perfectly nail squash every time is to either steaming it before cooking or rinsing it with water.

A Christmas Story: Family

Family- the meal is made by their own staff and served to the entire staff at once, with all staff being treated equally, like a “family”.

The price of the apron

What I wouldn’t do to have that one Christmas at home with my family? Or weddings, anniversaries, dates, parties. I would trade any of that to have that moment back. There isn’t an award or service that is more important than something really important in my outside life.

Sweet and sour peppers and sausage

The secret for this dish is to cook the vegetables in the same pan as you cooked the sausages. That way it will be coated with all the flavour from the sausages.