Lo Mein-tenance noodles

…I’m all for them! I’m all about low fuss dinners where all you need to do is chop some veggies, toss them in a hot wok with some oil, add noodles and some sauces for flavour and within minutes, hey presto! Dinner is served! This veggie lo mein dish is from Pippa Middlehurst’s book ‘Dumplings…

Pizza margherita: Jamie Oliver recipe

This pizza dough recipe from Jamie Oliver is the best we’ve ever tried in The Salford Kitchen. Over the years we’ve dabbled with many other recipes, but this one has remained our firm favourite. This recipe produces a base with a lovely texture, and most importantly it tastes delicious too. We have come to the…

Amazon Web Services (AWS) Solutions Architect Associate: SAA-CO2

I have been a bit quiet around these parts recently – not writing much or finding the space to do much cooking / baking beyond run of the mill activities. In part this is due to a demanding engagement at work requiring me to put in long hours.  Recently, I have also been preoccupied with…

Parsnip dumplings in broth, from Ottolenghi’s ‘Plenty’

This dish from Plenty by Ottolenghi is warming, filling yet light, and very healthy; the perfect way to cut through all the rich and decadent food we have been indulging in throughout the festive period! We have been going through a bit of a vegetable stock making phase recently, experimenting with various types of white…

Pizza margherita: Masterchef Australia season 2 recipe

Happy New Year! On New Year’s Eve, Mr Salford Kitchen and I made homemade pizza. We make pizza from scratch fairly regularly and have tried out various recipes and methods from different chefs. This time we decided to test out a pizza dough recipe that was featured in a masterclass in Season 2 of Masterchef…

Tomato and basil sauce

Rich and flavoursome, this tomato sauce is our go-to for many dishes: pizza sauce, ratatouille, to accompany gnocchi and, of course, it can be simply enjoyed with pasta. Try to get hold of San Marzano tomatoes if you can, they have a lovely soft texture and mild acidity. Otherwise use good quality tinned plum tomatoes….