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One aspect I want to focus on more in the near year is being less wasteful and being more aware of the environment. So, how am I going to do that? To becoming less wasteful, I think preparation is going to be key! 

A sprinkling of chopped herbs can lift and enhance almost any dish! I particularly like making herb flavoured butters to have on stand by in the fridge.  They are great for topping grilled meats, pan-fried fish and steamed veg or stirring into pasta and enriching sauces.

This recipe makes an incredible sauce for your lasagne or any other pasta bakes in place of baked mozzarella. Lots of extra flavour, with lots of nutmeg. Why not to try as a scrumptious baked potatoes side?

This recipe is easy to adapt and made with root vegetables and pantry staple ingredients that have long shelf life like beans, salsa and tomato.

Cauliflower Cheese Soup with Cheesy Garlic Crouton by Dominic Franks from DomInTheKitchen.com @DomInTheKitchen For me, these chilly December days c...

This dessert, inspired by my Nonna’s classic apple cake, it’s all about using seasonal produce and combine them with the best spices. Growing up in a small village in Italy, I was used to eat only what the season had to offer.

This really easy Curried Lentil Soup is healthy, packed with flavours, requires just one pot and is perfect winter warmer. Store it in an airtight container in the refrigerator for up to 5 days.

With the Christmas period almost upon us it’s hard not to notice the abundance of festive flavour combinations that are around at this time of year. Classic spices such as nutmeg, cloves and ginger are paired with apples, pears and dried fruits.