THE ART OF COOKING & SHARING
A Recipe for Every Mood.
15 approachable favourites, thoughtfully gathered for slow mornings, colourful lunches, cosy dinners and sweet celebrations.
15
Kitchen favourites
04
Curated collections
100%
Editable recipes
EXPLORE BY YOUR CRAVING
SAVOUR JOURNAL COLLECTION 01
Fresh & Nourishing
Feel-good bowls, crisp greens and bright ingredients for any day.
30 min • 2 servings
Rainbow Buddha Bowl
Crisp vegetables, fluffy quinoa and golden chickpeas with a lemon-tahini drizzle.
15 min • 3 servings
Mediterranean Chickpea Salad
A fresh, tangy no-cook salad inspired by sunny Mediterranean flavours.
12 min • 2 servings
Avocado & Egg Toast
Creamy avocado, crisp sourdough and perfectly cooked eggs for an easy brunch.
35 min • 2 servings
Citrus Chicken Grain Bowl
Lemon-herb chicken over warm rice with greens and bright fresh vegetables.
SAVOUR JOURNAL COLLECTION 02
Comfort Classics
Cosy flavours and familiar meals worth returning to.
25 min • 2 servings
Creamy Garlic Mushroom Pasta
Silky, garlicky pasta with caramelised mushrooms and parmesan.
30 min • 2 servings
Classic Margherita Pizza
Crispy golden crust, bright tomato, creamy mozzarella and basil.
40 min • 3 servings
Golden Mushroom Risotto
Creamy arborio rice with deeply savoury mushrooms and a buttery finish.
30 min • 3 servings
Coconut Chickpea Curry
A warming creamy curry with chickpeas, spinach and fragrant spices.
SAVOUR JOURNAL COLLECTION 03
Breakfast Rituals
Beautiful mornings begin around the table.
20 min • 2 servings
Fluffy Banana Pancakes
Soft golden pancakes with naturally sweet banana and warm maple syrup.
10 min + chill • 2 servings
Berry Overnight Oats
Creamy overnight oats with berries, chia and a little honey.
12 min • 2 servings
Herbed Scrambled Egg Toast
Soft herbed eggs on buttery toast with fresh chives and cracked pepper.
18 min • 2 servings
Cinnamon French Toast
Golden custardy slices with cinnamon, vanilla and fresh fruit.
SAVOUR JOURNAL COLLECTION 04
Sweet Endings
A little something lovely to finish on.
55 min + cool • 8 servings
Vanilla Berry Celebration Cake
A tender vanilla sponge layered with whipped cream and fresh berries.
40 min + cool • 9 servings
Fudgy Chocolate Brownies
Deep cocoa, glossy tops and an irresistibly soft chocolate centre.
20 min + chill • 4 servings
No-Bake Lemon Cheesecake Cups
Light citrus cheesecake layered in little glasses with buttery biscuit crumbs.
THE RECIPE BOOK
Let's Make Something Good.
Every recipe below includes a simple ingredient list and step-by-step directions. Each section can be edited independently in Elementor.
01 / FRESH & NOURISHING
Rainbow Buddha Bowl
Crisp vegetables, fluffy quinoa and golden chickpeas with a lemon-tahini drizzle.
EST. TIME: 30 MIN · SERVES 2
Ingredients
- 100 g dry quinoa
- 1 can (400 g) chickpeas, drained
- 1 small carrot, grated
- ½ cucumber, sliced
- 1 ripe avocado, sliced
- 2 handfuls baby spinach
- 2 tbsp tahini, 1 tbsp lemon juice
- 1 tbsp olive oil; salt and black pepper
Method
- Rinse quinoa; simmer in 200 ml water for 12–15 minutes. Cover off heat for 5 minutes, then fluff.
- Pat chickpeas dry. Toss with olive oil, salt and pepper; sauté for 6–8 minutes until warm and golden.
- Whisk tahini with lemon juice and 2–3 tbsp water until pourable.
- Divide quinoa, spinach, carrot, cucumber, avocado and chickpeas between bowls. Drizzle with dressing.
Kitchen note: Finish with sesame seeds or chopped parsley.
02 / FRESH & NOURISHING
Mediterranean Chickpea Salad
A fresh, tangy no-cook salad inspired by sunny Mediterranean flavours.
EST. TIME: 15 MIN · SERVES 3
Ingredients
- 1 can (400 g) chickpeas, drained
- 150 g cherry tomatoes, halved
- ½ cucumber, diced
- ¼ red onion, thinly sliced
- 60 g feta cheese, crumbled (optional)
- 2 tbsp extra-virgin olive oil
- 1½ tbsp lemon juice
- 1 tsp dried oregano; salt and pepper
Method
- Rinse and thoroughly drain the chickpeas.
- Combine chickpeas, tomatoes, cucumber and onion in a large bowl.
- Whisk olive oil, lemon juice, oregano, salt and pepper in a small jar.
- Dress the vegetables, toss gently and finish with feta. Serve chilled or at room temperature.
Kitchen note: Keeps refrigerated for up to 2 days without the feta.
03 / FRESH & NOURISHING
Avocado & Egg Toast
Creamy avocado, crisp sourdough and perfectly cooked eggs for an easy brunch.
EST. TIME: 12 MIN · SERVES 2
Ingredients
- 2 large slices sourdough bread
- 1 ripe avocado
- 2 eggs
- 1 tsp lemon juice
- 1 tsp olive oil or butter
- Pinch chilli flakes
- Salt, black pepper and chives
Method
- Toast sourdough until golden and crisp.
- Mash avocado with lemon juice, salt and pepper.
- Heat oil or butter in a non-stick skillet. Cook eggs until whites are fully set and yolks reach your preferred doneness.
- Spread avocado over toast, top with eggs, chilli flakes and chives. Serve immediately.
Kitchen note: For fully set eggs, cook the yolks through.
04 / FRESH & NOURISHING
Citrus Chicken Grain Bowl
Lemon-herb chicken over warm rice with greens and bright fresh vegetables.
EST. TIME: 35 MIN · SERVES 2
Ingredients
- 2 small boneless chicken breasts (about 300 g)
- 120 g dry rice
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp paprika, ½ tsp dried oregano
- 100 g cherry tomatoes, halved
- 2 handfuls mixed leaves
- ½ cucumber, sliced; salt and pepper
Method
- Cook rice according to packet directions; keep covered and warm.
- Toss chicken with oil, lemon juice, paprika, oregano, salt and pepper.
- Pan-cook chicken over medium heat for about 6–8 minutes per side, depending on thickness, until the centre reaches 74°C (165°F). Rest 5 minutes.
- Arrange rice, greens, tomatoes and cucumber in bowls. Slice cooked chicken and serve with a squeeze of lemon.
Kitchen note: Use a food thermometer to verify chicken is cooked safely.
05 / COMFORT CLASSICS
Creamy Garlic Mushroom Pasta
Silky, garlicky pasta with caramelised mushrooms and parmesan.
EST. TIME: 25 MIN · SERVES 2
Ingredients
- 200 g dry fettuccine or linguine
- 200 g mushrooms, thinly sliced
- 3 garlic cloves, minced
- 120 ml cooking cream
- 40 g grated parmesan
- 1 tbsp butter plus 1 tbsp olive oil
- Fresh parsley; salt and pepper
- 60–120 ml reserved pasta water
Method
- Cook pasta in salted water until al dente; save a mug of cooking water.
- Sauté mushrooms in butter and oil for 6–7 minutes until golden. Add garlic and cook 30 seconds.
- Pour in cream and 60 ml pasta water; simmer gently for 2 minutes.
- Add pasta and parmesan. Toss until glossy, loosening with more pasta water if needed. Finish with parsley and pepper.
Kitchen note: Add a handful of spinach for extra colour.
06 / COMFORT CLASSICS
Classic Margherita Pizza
Crispy golden crust, bright tomato, creamy mozzarella and basil.
EST. TIME: 30 MIN · SERVES 2
Ingredients
- 1 prepared pizza dough ball (250–300 g)
- 90 g tomato passata
- 125 g fresh mozzarella, drained
- 6–8 fresh basil leaves
- 1 tsp extra-virgin olive oil
- ½ tsp dried oregano, optional
- Pinch salt
Method
- Preheat oven and a pizza tray to 240°C (465°F).
- Stretch dough on lightly floured baking paper to a thin 25–28 cm round.
- Spread with passata, leaving a border. Add torn mozzarella and a pinch of salt.
- Transfer carefully to the hot tray; bake 10–14 minutes until the base is crisp and the cheese bubbles. Finish with basil and olive oil.
Kitchen note: Drain mozzarella first to avoid a soggy centre.
07 / COMFORT CLASSICS
Golden Mushroom Risotto
Creamy arborio rice with deeply savoury mushrooms and a buttery finish.
EST. TIME: 40 MIN · SERVES 3
Ingredients
- 180 g arborio rice
- 220 g mushrooms, sliced
- 1 small onion, finely diced
- 750 ml warm vegetable stock (approx.)
- 1 tbsp olive oil and 20 g butter
- 35 g finely grated parmesan
- 1 small garlic clove, minced
- Salt, black pepper and parsley
Method
- Keep vegetable stock warm in a small saucepan.
- Sauté mushrooms with olive oil over medium-high heat until browned. Remove half for garnish.
- Add butter, onion and garlic; soften for 4 minutes. Stir in rice for 1 minute.
- Add warm stock one ladle at a time, stirring and allowing absorption between additions. Cook 18–22 minutes until rice is tender but slightly firm.
- Turn off heat and stir in parmesan, pepper and reserved mushrooms. Rest 2 minutes before serving.
Kitchen note: Adjust stock and salt to taste: stock saltiness varies.
08 / COMFORT CLASSICS
Coconut Chickpea Curry
A warming creamy curry with chickpeas, spinach and fragrant spices.
EST. TIME: 30 MIN · SERVES 3
Ingredients
- 1 can (400 g) chickpeas, drained
- 250 ml coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 1½ tbsp mild curry powder
- 200 g crushed tomatoes
- 2 handfuls spinach; oil, salt
- Cooked basmati rice, to serve
Method
- Soften onion in 1 tbsp oil for 5 minutes. Add garlic, ginger and curry powder; cook 1 minute.
- Stir in crushed tomatoes and simmer for 4 minutes.
- Add chickpeas and coconut milk; simmer gently for 12–15 minutes.
- Fold through spinach until wilted. Season to taste and spoon over hot rice.
Kitchen note: For more heat, add a pinch of chilli flakes.
09 / BREAKFAST RITUALS
Fluffy Banana Pancakes
Soft golden pancakes with naturally sweet banana and warm maple syrup.
EST. TIME: 20 MIN · SERVES 2
Ingredients
- 150 g plain flour
- 2 tsp baking powder
- 1 ripe banana, mashed
- 1 egg
- 160 ml milk
- 1 tbsp melted butter
- Pinch salt; maple syrup to serve
Method
- Whisk flour, baking powder and salt in a bowl.
- Combine mashed banana, egg, milk and melted butter; fold into dry ingredients until just mixed.
- Heat a lightly buttered non-stick skillet over medium-low heat. Add small ladles of batter.
- Cook about 2 minutes until bubbles appear, flip and cook 1–2 minutes more until cooked through. Serve warm.
Kitchen note: Avoid overmixing for a lighter texture.
10 / BREAKFAST RITUALS
Berry Overnight Oats
Creamy overnight oats with berries, chia and a little honey.
EST. TIME: 10 MIN + CHILL · SERVES 2
Ingredients
- 100 g rolled oats
- 160 ml milk of choice
- 120 g plain yoghurt
- 1 tbsp chia seeds
- 1 tsp honey or maple syrup
- 100 g mixed berries
- ½ tsp vanilla extract
Method
- Stir oats, milk, yoghurt, chia seeds, honey and vanilla in a lidded jar or bowl.
- Divide between two containers. Cover and chill at least 4 hours or overnight.
- Stir before serving; add a splash of milk if too thick.
- Top with rinsed berries and serve cold.
Kitchen note: Keep chilled and eat within 2 days.
11 / BREAKFAST RITUALS
Herbed Scrambled Egg Toast
Soft herbed eggs on buttery toast with fresh chives and cracked pepper.
EST. TIME: 12 MIN · SERVES 2
Ingredients
- 4 eggs
- 2 slices sourdough bread
- 1 tbsp unsalted butter
- 2 tbsp milk
- 1 tbsp chopped chives
- Pinch salt and black pepper
- Optional handful of baby spinach
Method
- Whisk eggs with milk, salt and pepper.
- Toast the bread and keep warm.
- Melt butter in a non-stick pan over low-medium heat. Add eggs and gently stir with a silicone spatula until softly set and no liquid egg remains.
- Fold in chives, spoon over toasted sourdough and serve immediately.
Kitchen note: Cook eggs fully if preparing for vulnerable diners.
12 / BREAKFAST RITUALS
Cinnamon French Toast
Golden custardy slices with cinnamon, vanilla and fresh fruit.
EST. TIME: 18 MIN · SERVES 2
Ingredients
- 4 thick slices day-old bread
- 2 eggs
- 100 ml milk
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 1 tbsp butter
- Berries or sliced banana to serve
- Maple syrup, optional
Method
- Whisk eggs, milk, cinnamon and vanilla in a shallow dish.
- Dip each bread slice briefly on both sides; let excess drip off.
- Melt a little butter in a skillet over medium heat. Cook each slice 2–3 minutes per side until golden and the egg mixture is cooked.
- Serve immediately with berries, banana and optional syrup.
Kitchen note: Sturdy, slightly stale bread gives the best texture.
13 / SWEET ENDINGS
Vanilla Berry Celebration Cake
A tender vanilla sponge layered with whipped cream and fresh berries.
EST. TIME: 55 MIN + COOL · SERVES 8
Ingredients
- 180 g plain flour
- 2 tsp baking powder
- 120 g softened butter
- 150 g caster sugar
- 2 eggs
- 120 ml milk
- 1 tsp vanilla extract
- 200 ml whipping cream, chilled
- 150 g mixed berries, washed
Method
- Preheat oven to 175°C (350°F). Grease and line two 18 cm round cake tins.
- Cream butter and sugar; beat in eggs, then vanilla. Alternate flour with baking powder and milk until just combined.
- Divide batter between tins and bake 23–28 minutes until a skewer comes out clean. Cool completely.
- Whip cream to soft peaks; layer sponges with cream and berries. Keep refrigerated until serving.
Kitchen note: Cake must be completely cool before adding cream.
14 / SWEET ENDINGS
Fudgy Chocolate Brownies
Deep cocoa, glossy tops and an irresistibly soft chocolate centre.
EST. TIME: 40 MIN + COOL · SERVES 9
Ingredients
- 115 g butter
- 150 g dark chocolate, chopped
- 150 g caster sugar
- 2 large eggs
- 70 g plain flour
- 20 g unsweetened cocoa powder
- Pinch salt; ½ tsp vanilla
Method
- Preheat oven to 175°C (350°F). Line a 20 cm square tin with baking paper.
- Melt butter and chocolate gently together; cool 5 minutes.
- Whisk in sugar, eggs and vanilla. Fold in flour, cocoa and salt only until combined.
- Spread into tin and bake 20–25 minutes until edges are set and centre has moist crumbs. Cool fully before cutting.
Kitchen note: A slightly underbaked centre sets as the brownies cool.
15 / SWEET ENDINGS
No-Bake Lemon Cheesecake Cups
Light citrus cheesecake layered in little glasses with buttery biscuit crumbs.
EST. TIME: 20 MIN + CHILL · SERVES 4
Ingredients
- 180 g cream cheese, softened
- 150 ml cold whipping cream
- 45 g icing sugar
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 100 g digestive biscuits, crushed
- 40 g melted butter
- Extra lemon zest or berries, to serve
Method
- Combine crushed biscuits and melted butter; press into the bottoms of four small glasses.
- Beat cream cheese, icing sugar, lemon juice and zest until smooth.
- Whip chilled cream to soft peaks in a separate bowl, then fold gently into the cream-cheese mixture.
- Spoon filling over biscuit bases. Cover and chill at least 3 hours before adding garnish.
Kitchen note: Store covered in the refrigerator until serving.
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