I love to cook and I think I’m pretty good at it but one of the joys for me is that I’m standing on the shoulders of giants, there’s something beautiful about the way we take a recipe and change it to suit our tastes or cooking styles. Or we’ve cooked a recipe for so long that it’s become ours and we forget was the original recipe was because we’re so comfortable with it, we don’t need to read how to it, we just know.
That said, I’m aware of how many of ‘my recipes’ start as another person’s great idea. The internet makes that worse because there is so much out there. I’ve done quite a bit of cooking and planning over the last couple of weeks and I thought it would be interesting to link to the recipes that I’ve used that aren’t mine, credit where credits due and all that.
From Back to Her Roots. I’ve mentioned these before and made some changes to the recipe but they are good, you should make them.
This is actually one of mine but I changed up the raisins for crystalized ginger and used all plain chocolate instead of half plain, half milk. Much more interesting.
From Utterly Scrummy Food For Families. No major changes to this recipe, I used greek yogurt* because that what I had. These are brilliant, easy, feel like a treat but full of mostly good stuff. Next time I’m going to add some walnuts for some added protein.
From Nigella Lawson. I made (halved the recipe) this for Mike and Christelle when they came to lunch last week, simple, tasty and quick. I would also serve with some bread next time to mop up the juices (and let’s be honest the fat!) from the chicken and chorizo but we ate a Mont d’or after that so we didn’t need extra bread!
From Hugh Fearnley-Whittingstall. I love carrots so of course I was going to try this, but I added chickpeas ’cause I love them!
Five Seed granola with optional cocoa nibs
From London Bakes. Only I was about 50g short of oats, so added extra seeds to make up the weight because I’m lazy and couldn’t be doing with re-calculating the recipe (yes, I’m a very lazy cook – if you didn’t know this already, this must be the first time you’ve been here!). It’s great and is currently doing great things to my breakfast!
Nic Dempsey 